Clean Eating Ideas for Leftover Pumpkin

After Thanksgiving, you probably have a container or can of pumpkin leftover in the fridge.   I love pumpkin, so I am happy to find ways to use it up.  Here are a few clean recipes that will help you get back on track with your health goals while still enjoying the taste of fall.






1) Clean Eating Pumpkin Pancakes- I added a few chocolate chips, as this recipe was in place of our usual weekend chocolate chip pancake breakfast-
chocolate chip pumpkin pancakes? Yum!



2) Pumpkin Pie Shakeology- Make Thanksgiving last a bit longer with this healthy recipe





3) Yogurt Pumpkin Dip- Tasty for an afternoon snack, or take it to a party for clean munchies.




4) Pumpkin Bake- Clean dessert that counts as a veggie and is 21 Day Fix approved?  Yes, please!




5) Pasta with Pumpkin Sauce- Pair it with whole grain pasta for a clean family meal.



6) Shakeology Pumpkin Pie- Didn't get enough pie on Thanksgiving? Try this clean version as a snack, meal, or dessert without the guilt.




7) Pumpkin Spice Latte- Pumpkin Spice Latte from Starbucks may be yummy, but this version doesn't require standing in line and saves a ton of sugar and calories

Clean Eating Pumpkin Spice Latte

I love Starbucks- it's no secret.  However, I only go there occasionally and am always on the lookout for ways I can make Starbucks recipes cleaner, and make them at home.  I found this recipe on Tosca's website.  (For those who don't know Tosca, she is the creator of the Eat-Clean diet and her books and blog are must reads!)

1 Tbsp ground Pumpkin Pie Spice
4 Tbsp ground coffee
2½ cups water
1 cup almond milk + 1 cup coconut milk, heated
½ tsp vanilla extract
2 Tbsp pure maple syrup

Prep:

Combine Pumpkin Pie Spice with coffee and water and brew as normal. 

Place coffee mixture into blender along with remaining ingredients.

Process until frothy.

Divide between two cups.

Pasta with Pumpkin Sauce

Pasta with Pumpkin Sauce

• 1 13-oz pkg whole-grain pasta or brown rice pasta
• 1 lb lean ground turkey or chicken
• 1 clove garlic, finely chopped (I used garlic paste, as I had that on hand)
• 1 large carrot, finely shredded
• 1 Roma tomato, chopped into small chunks
• 1 small zucchini, finely chopped (peel left on)
• 15 oz pumpkin purée
• 1 10-oz jar pasta sauce
• 2 Tbsp greek yogurt
• Red pepper flakes, to taste

1. Cook pasta according to package directions. (TIP: Undercook it slightly as it will continue to cook a bit in the sauce.)
2. Meanwhile, in a skillet over medium heat, brown turkey for 7 to 10 minutes until cooked through. Drain any fat, return pan with turkey to stove and add garlic.  (You can also chop and add an onion- we don't like onion at all in our house.)  Add carrot, tomato and zucchini and sauté for about 3 to 5 minutes, until tender.
3. Add red pepper, pumpkin purée and pasta sauce. (NOTE: if mixture is too thick, add a bit of water.) Cover and simmer for 7 to 10 minutes, until zucchini is soft. Turn off heat and stir in yogurt.
4. Add pasta and mix, cover and let stand for 2 minutes.

Clean Eating Pumpkin Fruit Dip

CLEAN EATING PUMPKIN FRUIT DIP

(Makes 2 1/4 cups)

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup plain, non-fat, Greek yogurt
• 1/2 cup honey, agave, or pure maple syrup
• 1 teaspoon pumpkin spice

Combine in a large bowl and whisk until smooth. Serve with fruit.

Pumpkin Pie Shakeology

Yum!  Tastes like Thanksgiving!

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
¼ cup water
¾ cup unsweetened vanilla almond milk
1 scoop Vanilla Shakeology
½ cup canned pumpkin puree
1 tsp. pure maple syrup (or raw honey)
1 Tbsp. coarsely chopped raw pecans
1 tsp. pumpkin pie spice
1 cup ice

Preparation:
1. Place water, almond milk, Shakeology, pumpkin puree, maple syrup, pecans, pumpkin pie spice, and ice in blender; cover. Blend until smooth.

Clean Eating Pumpkin Pancakes

I made these to use leftover pumpkin after Thanksgiving.  My family always wants chocolate chip pancakes, so I combine the two and made Pumpkin Chocolate Chip Pankcakes.  The chocolate chips take the clean factor down slightly, so pair with fruit for a sweet boost to make it as healthy as possible.


Ingredients:

1 cup of whole wheat pastry flour (I like Bob's Red Mill)
1/2 tsp baking soda
1 tsp baking powder
1 egg
3/4 cup almond milk (unsweetened is best, but sweetened almond or skim milk works too)
1/2 cup canned pumpkin
1/3 cup Fage non-fat greek yogurt

Directions:

Preheat stove Mix dry ingredients; whisk wet ingredients in a separate bowl and then combine with dry ingredients until well mixed.  Fold in chocolate chips, blueberries, or other fruit if desired.  Cook on low to medium low heat until bubbles form, and then flip and cook until golden. Topping ideas: fresh fruit, pure maple syrup, coconut butter, or agave syrup.  Pancakes reheat well if you freeze leftovers and then heat them for 45 second- 1 minute on 1/2 power.


Tip!  Using an ice cream scoop for the batter makes it super easy to get perfect size pancakes (use a small scoop for mini pancakes or regular scoop for traditional size.)

Portabello Pizza

I will admit, I was skeptical about this one.  As a mushroom newbie, I am always hesitant about using mushrooms in well know recipes, especially something I love as much as pizza.  I had some extra pizza dough on hand that needed to be used, so I let my daughter make a mini pizza as a fun project.  I also made myself a mini pizza with dough, just as a backup, but I didn't need it! I was blown away with how much I loved the portabella pizza.  I took one bite of the mini pizza made from white dough and just didn't want anymore. Big day in our house when I prefer mushrooms over bread!  Talk about non-scale victories!  Bonus- this is super easy and super fast.

Margherita Version:

1 large portobello mushroom, stem and gills removed
1 tablespoon diced tomatoes, or cherry tomatoes cut in half
1/2 cup diced mozzarella  (Be sure to watch portion size if you are trying to lose weight or following the 21 day Fix.)
basil
1/2 table spoon extra virgin olive oil
kosher salt
fresh ground pepper


Preheat oven to 400 degrees. Place mushroom upside down on nonstick pan. Drizzle olive oil on the mushroom.  Place tomatoes on mushroom and top with mozzarella.  Tear basil and add to taste.  Top with a drizzle of olive oil, kosher salt, and ground pepper.  Bake 12-16 minutes.  Top with more basil if desired.

Other ideas:
Crush garlic and mix it with olive oil before drizzling on mushroom in the first step.
Use pizza sauce for a more traditional recipe
Top with black olives, or other veggies
Add meat such as pepperoni, chicken, etc.  (Pepperoni, ham, and sausage will make it less of a "clean" recipe_

Whole Wheat Pancakes

I always like to make pancakes on Sundays.  Our favorite is chocolate chip pancakes, but those aren't always the healthiest option, and with all of my effort of working out and running, I didn't want to undo all of my work. I set out to find a cleaned up recipe for pancakes that was easy to make and healthier than using something with white flour.  I spent quite awhile looking through recipes that use whole wheat flour, coconut flour, no flour.  The one I used and loved was actually inspired from the side of the flour package.  It is very filling and I didn't miss the white flour at all.  This is my new go-to recipes for the weekends.


Ingredients:

1 cup of whole wheat pastry flour (I like Bob's Red Mill)
1/2 tsp baking soda
1 1/4 tsp baking powder
1 egg
1 cup almond milk (unsweetened is best, but sweetened almond or skim milk works too)
1/2 cup Fage non-fat greek yogurt

Directions:

Preheat stove Mix dry ingredients; whisk wet ingredients in a separate bowl and then combine with dry ingredients until well mixed.  Fold in chocolate chips, blueberries, or other fruit if desired.  Cook on low to medium low heat until bubbles form, and then flip and cook until golden. Topping ideas: fresh fruit, pure maple syrup, coconut butter, or agave syrup.  Pancakes reheat well if you freeze leftovers and then heat them for 45 second- 1 minute on 1/2 power.


Tip!  Using an ice cream scoop for the batter makes it super easy to get perfect size pancakes (use a small scoop for mini pancakes or regular scoop for traditional size.)