Make It Yourself Monday: Pumpkin Puree

Hello all.

Happy Monday!  But more importantly Happy Veteran’s Day.  I have several family members who are serving now and have served in the past and I’m so grateful for their sacrifices they have made to help their family and country!  Love you all and think about you often.

Somehow with all the cooking I do I’ve become very into doing a lot of things myself.  One example being making my own pumpkin puree!  Or any squash puree for that matter.  Just depends on what kind of squash I bought that week.  It’s so easy I don’t know why I haven’t been doing it all the time.  I have found I prefer the taste over canned pumpkin and I also prefer the price;)  For example,  I can buy a 3 pound squash and get around 3.5-4 cups of puree.  For a can of your average pumpkin puree, it’s usually about $2-$2.50 and that gives you less than 2 cups.

20131027_165033

I like to keep 1.5 cups in the fridge and then I freeze the rest so I can thaw it and use it as needed.  I do this by placing some in a plastic freezer bag and flattening it out so it fits in the freezer nicely.  Like this:

20131027_165658

I have done pumpkin, kuri squash, and butternut squash.  I have used kuri and butternut puree in place of pumpkin in a few recipes and have been very happy with the results:)

Here is how I do it.

1.  Preheat your oven to 350 degrees.

2.  Slice your pumpkin or squash in half and scoop out the seeds.  I like to cut it into quarters after this but you can leave it in halves as well:)

3.  Place on a baking sheet and bake for 30-45 minutes.  Depends on the type and size of the squash.  Just check it once in awhile and take it out once it is soft all the way through.

4.  Let cool.  Scoop the flesh into a blender and blend until it reaches your desired consistency.

Notes:  You can add a little water (a tablespoon at a time) if needed to get things moving but I haven’t had to do this yet.  Probably depends on the blender!

20131027_164942Well there you have it!  A simple way to have fresh pumpkin puree, no can needed!

Much Love

Hannah

What’s your current favorite way to use pumpkin puree? Mine is to use it in smoothies after my workout for a pumpkin pie shake!

Advertisements

Recap of October Goals and Breakfasts!

Welcome to Monday.  Hope it was a great weekend for everyone!

I’m a few days behind seeing as how we are already a few days into November!  Oops!  But I want to make sure I finish recapping my breakfasts from the month as well as recapping the rest of my October Goals.

As for my goals I reached my goal of participating in the October Breakfast Challenge!  I was able to have a different breakfast everyday of the month and I loved it!  It helped me come up with a few new recipes that I otherwise wouldn’t have and also try several new to me recipes from others that were also awesome!

Here are a few more of my favorite breakfasts from the month:

IMG_20131025_074016I saw this recipe on Kylie’s instagram feed.  But it might be on her blog as well.  It is a pumpkin peanut butter overnight breakfast cookie!  It was super yummy and so easy! I topped mine with banana slices.

IMG_20131029_113349

 

This was a high protein buckwheat pancake that I made based on a recipe from peachypalate.com.

Here is what I did:  1/4 cup peanut flour+1/4 buckwheat flour (I just ground up raw buckwheat groats)+1/2 tsp baking powder+1-2 TB of pumpkin puree+1/4 coconut milk+1/4 cup of water+plus some cinnamon.  Mix everything together and cook just like any pancake!

I topped mine with homemade almond butter, banana slices, and my strawberry lime chia jam!

My final breakfast of the month was a very approriate for Halloween because of the orange color!!  Recipe below.

IMG_20131031_114625

 

Banana Sweet Potato Chia Pudding Parfait

Serves 1

Banana Layer:

  • 1/2 banana
  • 1/4 cup raw oatmeal
  • 1/2 liquid of choice (i.e. almond milk, coconut milk, water)
  • 1 TB Chia seeds

Sweet Potato Layer:

  • 2.5 oz cooked sweet potato
  • 1 TB peanut flour (optional)
  • 1/4 cup of liquid of choice
  • 1 TB Chia seeds
  • 1/4 tsp freshly grated ginger
  • cinnamon to taste

Nut butter Layers

  • 2 TB Peanut flour
  • a dash of salt
  • 1 TB nut butter of choice (I used almond butter)
  • 2-3 tablespoons of water

1.  Blend together banana, oatmeal, and liquid in a blender, place in bottom of jar and mix in chia seeds.

2. Mix together ingredients for the nut butter layer until it reaches a thick sauce consistency.  Top banana layer with 1/2 of the nut butter mix.

3.  Blend together all ingredients for the sweet potato layer except chia seeds.  Mix in chia after blending and place into jar.

4.  Top with the remainder of the nut butter sauce.

5.  Optional:  not with cacao nibs or mixed nuts/seeds for some added texture and crunch:)

Let me know what you think if you try any of these out!

As for my other goals:

Study my Scriptures everyday:  I did still miss just a few days but I was more focused while reading this time and I feel I got more out of them this month than I have.  Still something to work on:)

Prioritize my time better:  I ended up being very busy this month!  Which is a good thing and I feel like a got a lot done this month that will help me reach my career goals so I’m very happy:)

Well that’s all for October!  Now it’s time to embrace this new month of November!  This is one of my favorite months because it really starts to feel like the holiday season and it also includes my favorite holiday, Thanksgiving of course!!  Although I could definitely do without the freezing cold weather!! Anyway, no real new goals for the month.  Just want to focus on being thankful for all I have during the month and enjoying this time of year!

Have a wonderful day!

Hannah