Halloween is a blast, we love it as much as the next person wearing an Elsa costume for the fourth year in the row—but it takes some energy.
Sure, canned pumpkin is super-convenient, great for a quick batch of pancakes, a pot of soup or a smoothie. But if you plan to use pumpkin in your holiday baking this season, consider making your own. It’s so simple (I promise!), and there are some big advantages, too.
The latest nutrition and healthy eating news
In this week’s health news, food allergies might not be on the rise, a new caffeinated gum, a viral food video and vegetarian diets are “freaking healthy.”
A juicy tagine in roast mini pumpkins with chia-coconut brownies makes for a spirited dinner
These Roasted Baby Pumpkins serving up roast Lamb Tagine With Dried Apricots, ending with Very Very Chocolatey Brownies are an elegant, nutritious and delicious way of celebrating the holiday.
Packed with flavor, fiber and creamy flavor, pumpkin stars in this fall menu
Long the hallowed harbinger of Halloween, the noble pumpkin has broken out into a social media star in its own right: Starbucks’ Pumpkin Spice Latte, aka “fall’s official beverage,” came back on the market yesterday, news announced on the P.S.L.’s Twitter page, which garnered more than 114,000 followers. Starbucks isn’t alone on jumping on the pumpkin haywagon. According to Forbes.com, in 2015 “annual sales of pumpkin-flavored food, drinks and novelties were at more than $500 million.” Maybe this year pumpkin will “break the internet.” It makes sense pumpkin is so popular: Its mellow creaminess and pleasing color help contribute to its popularity. Plus, it’s good for you, packed with fiber, blood-pressure-lowering potassium, antioxidant beta-carotene, and cell-enriching vitamin A. Charlie Brown was right, it is a great pumpkin. So make this menu to celebrate the orange orb. Or, everytime Donald Trump and Hillary Clinton insult each other during Sunday’s second Presidential debate, take a sip of the Pumpkin Flip Cocktail. #DrinkingGameAlert The Great Pumpkin Menu The Pumpkin Flip Cocktail Pumpkin Hummus Petite Savory Stuffed Pumpkins Pumpkin Spice Pudding Step 1: Combine all of the pudding ingredients in a blender, and blend for 1 minute on high. Pour into parfait glasses and refrigerate for 3 hours or overnight. Step 2: Preheat the oven to 350°F. Prepare and then roast the pumpkins for 20 to 30 minutes, or until the inside flesh is fork tender. Step 3: Meantime, make the wild rice according to package directions. Step 4: Add the remaining ingredients to the wild rice, spoon into the pumpkins and cook for an additional 10 minutes. Step 5: Blend all ingredients for the hummus, transfer to a bowl and top with pumpkin seeds. Step 6: Whip up the cocktail. Step 7: Plate, serve, eat, love. #IEatClean Click here for more Weekend Menu Hack Recipes.