pumpkin Archives - Amazing Health Advances

Pumpkin Blueberry Pancakes Recipe

The AHA! Team — Fri, 09 May 2025 05:32:03 +0000

Recipe by: Ayla Sadler via Dr. Axe – Pumpkin Blueberry Pancakes Recipe Pumpkin Blueberry Pancakes Recipe If you’re looking for a delicious and nutritious breakfast that satisfies your cravings without compromising your health goals, these pumpkin blueberry pancakes are the perfect solution. Made with wholesome, Paleo-friendly ingredients, this recipe is free from refined sugars, gluten and dairy, making it ideal for those with dietary sensitivities or anyone following a clean eating lifestyle. Packed with seasonal flavors and antioxidant-rich fruit, these pancakes are as good for you as they are tasty. delicious and nutritious breakfast If you’re looking for a delicious and nutritious breakfast that satisfies your cravings without compromising your health goals, these pumpkin blueberry pancakes are the perfect solution. These pumpkin blueberry pancakes are more than just a breakfast treat. They’re a nourishing way to start your day with clean, energizing ingredients. Whether you’re following a Paleo lifestyle or simply want a healthier pancake option, this recipe is sure to become a staple in your kitchen. COURSE: Breakfast DIFFICULTY: Easy SERVINGS: 4 Prep Time: 8 min – Cook Time: 7 min – Method: Stovetop – Cuisine: American Ingredients ▢ 1 cup Paleo flour blend ▢ 2 eggs ▢ 1 cup coconut milk ▢ ½ cup pumpkin puree ▢ ½ cup fresh or frozen blueberries ▢ 1 teaspoon cinnamon ▢ 2 teaspoon vanilla extract Instructions Combine wet ingredients in a bowl. Whisk in dry ingredients carefully to avoid clumping. Stir in blueberries. Heat greased pan over medium heat. Pour approximately 1/3 cups of batter per pancake until pan is full. Cook until bubbles form on top of batter and begin to pop, flip and repeat cooking. Serve warm with blueberries and maple syrup. Nutrition Serving Size: 166g – Calories: 312 – Sugar: 5.2g – Sodium: 43mg – Fat: 16.6g – Saturated Fat: 13.4g – Unsaturated Fat: 3.2g – Trans Fat: 0g – Carbohydrates: 37.6g – Fiber: 4.1g – Protein: 4.7g – Cholesterol: 82mg To read the original article click here.

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Pumpkin Pie Smoothie Recipe

The AHA! Team — Mon, 09 Dec 2024 06:39:36 +0000

Recipe by: Nutrition Facts – Pumpkin Pie Smoothie Recipe A smoothie that combines simple ingredients for a tasty fall treat! COURSE: Breakfast, Dessert, Drinks, Snack DIFFICULTY: Easy SERVINGS: 2 Ingredients ▢1 15 oz Tetra Pak or BPA-free can of pumpkin puree* ▢1 cup frozen cranberries ▢4 medjool dates pitted ▢1 ½ teaspoons pumpkin pie spice (or to taste) ▢¼ teaspoon turmeric powder ▢1 ½ cups unsweetened soy milk (or as needed) ▢ice as needed Instructions Combine the ingredients and blend until smooth. Taste the smoothie and adjust ingredients as desired Notes *If time allows, remove the pumpkin puree from the can or Tetra Pak and place in a glass container. Freeze for 3-4 hours before making the smoothie. To read the original article click here.

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Pumpkin Pie Custard Recipe

The AHA! Team — Wed, 27 Nov 2024 06:58:59 +0000

Recipe by: Nutrition Facts – Pumpkin Pie Custard Recipe This Pumpkin Pie Custard is a healthy and delicious fall treat made with simple ingredients—a tasty way to check off a few Daily Dozen marks. COURSE: Dessert DIFFICULTY: Easy SERVINGS: 6 INGREDIENTS ▢15 oz of pumpkin puree (BPA-free can or Tetra Pak) ▢12-16 oz silken tofu ▢2 teaspoons pumpkin pie spice ▢1 cup pitted dates ▢crushed pecans or walnuts as desired Cashew Drizzle (optional) ▢¾ cup water ▢½ cup raw cashews ▢¼ cup pitted dates ▢½ teaspoon vanilla extract Instructions Preheat the oven to 350F. Combine the pumpkin puree, silken tofu, pumpkin pie spice, and dates into a blender and blend until smooth. Taste the mixture and adjust the pumpkin pie spice and dates to your liking. Pour the mixture into a baking dish or small ramekins. Bake for about 35 minutes, or until the top cracks. To make the Cashew Drizzle, combine the water, cashews, dates, and vanilla in a high-speed blender. Blend until smooth. Once the custard is done, top with the Cashew Drizzle and sprinkle with crushed walnuts or pecans. Enjoy! Notes – Tip: Freeze any leftover Cashew Drizzle for a future treat or add it to your morning oatmeal! To read the original article click here.

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Gluten-Free Pumpkin Bread Recipe

The AHA! Team — Wed, 20 Nov 2024 06:56:24 +0000

Recipe by: Dr. Josh Axe, DC, DNM, CN – Gluten-Free Pumpkin Bread Recipe This easy pumpkin bread is good for breakfast or to serve alongside a cup of coffee or tea. This gluten-free pumpkin bread recipe is soft, sweet and satisfying. The fluffy texture melts in your mouth with a rich pumpkin flavor. COURSE: Snack DIFFICULTY: Easy SERVINGS: 8-10 INGREDIENTS ▢1 cup almond flour ▢¼ cup coconut flour ▢½ teaspoon sea salt ▢½ teaspoon baking soda ▢1 teaspoon cinnamon ▢½ teaspoon pumpkin pie spice ▢¾ cup pumpkin ▢¼ cup maple syrup ▢¼ cup melted coconut oil ▢3–4 eggs INSTRUCTIONS Preheat oven to 325 F. Combine all wet ingredients in a bowl. Mix. Add the dry ingredients to the wet ingredients. Stir until well-combined. Pour the mixture into a greased loaf pan. Bake for 60 minutes. (Check at 50 minutes, as some ovens vary in temperature.) To read the original article click here.

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Gut-Boosting Pumpkin and Ginger Soup Recipe

The AHA! Team — Mon, 04 Nov 2024 06:48:35 +0000

Recipe by: Dr. Colbert’s Gut Zone Diet – Gut-Boosting Pumpkin and Ginger Soup Recipe Pumpkin is a seasonal favorite in the fall and an excellent source of fiber and antioxidants, making it a great choice for gut health. Combined with ginger and Divine Health’s Collagen Powder, this soup becomes a soothing and nourishing meal for your digestive system. COURSE: Main Course DIFFICULTY: Easy SERVINGS: 4 INGREDIENTS ▢1 small pumpkin or 2 cups pumpkin puree ▢1 tbsp olive oil ▢1 onion, chopped ▢2 garlic cloves, minced ▢1 tbsp fresh ginger, grated ▢4 cups water or broth ▢2 tbsp Divine Health Collagen Powder ▢1 tsp turmeric ▢Sea salt and pepper to taste ▢Fresh parsley or cilantro for garnish INSTRUCTIONS If using a fresh pumpkin, cut it in half, remove the seeds, and roast at 400°F for 30 minutes or until soft. Scoop out the flesh. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until soft. Stir in ginger, turmeric, and roasted pumpkin (or pumpkin puree), and cook for 2-3 minutes. Add water or broth, and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes. Stir in Divine Health Collagen Powder and blend the soup until smooth using an immersion blender. Season with salt and pepper, and garnish with fresh herbs. Serve warm. As the fall season brings cooler temperatures, it’s the perfect time to cozy up with nourishing soups and broths that not only comfort but also heal the gut. By incorporating ingredients like Divine Health’s Collagen Powder, garlic, ginger, and leafy greens, you can support your digestive system, improve immunity, and reduce inflammation—all while enjoying the delicious flavors of fall. Try these gut-boosting soups as part of Dr. Colbert’s Gut Zone Diet, and experience the benefits of a healthier, happier gut this season. To read the original article click here.

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Beyond Keto Cacao Pumpkin Muffins

The AHA! Team — Wed, 15 May 2024 08:09:36 +0000

Dr. Don Colbert – Pumpkin recipes are one of the best blessings of Autumn. When you use real pumpkin puree and ingredients, you get nutrients that fortify your body from your head to your toes. And, our Beyond Keto Cacao Pumpkin Muffins are full of pumpkin! Ready to try them yourself? They boost real pumpkin, healthy coconut flour, pumpkin spice, cacao nibs and more. Here’s how to make them and why you should. Delicious Beyond Keto Cacao Pumpkin Muffins Ingredients 1 tablespoon avocado or olive oil for the muffin liners 4 large eggs ½ cup organic pure pumpkin puree 4 tablespoons unsalted butter (melted and slightly cooled) 3/4 teaspoon organic liquid stevia (equals about ⅓ cup sugar) 2 teaspoons real vanilla extract 1.5 teaspoons pumpkin spice 6 tablespoons coconut flour 1/4 teaspoon sea salt 1 teaspoon baking powder 1/4 cup cacao nibs OR coconut flakes Instructions Preheat oven to 350°F. Line 6 muffin cups with foil or silicone liners. Spray or wipe liners with oil to prevent sticking (coconut flour can stick especially if you use paper liners). Set aside. Whisk eggs, pumpkin puree, melted butter, stevia, vanilla, and cinnamon in a medium bowl. Add in the coconut flour and salt, mixing patiently until very smooth. Then, mix in the baking powder. Finally, fold in cacao nibs or coconut flakes. Using a 4-tablespoon scoop (1/4 cup), scoop and pour the batter into the prepared muffin cups. Bake muffins until they are set and a toothpick inserted in their center comes out clean, 22-25 minutes. Transfer the muffins to a cooling rack and cool them completely before enjoying them (if they look odd to start, don’t worry – their texture significantly improves as they cool). Muffins can be stored in a sealed container for up to 5 days (but they won’t last!). They also freeze well up to 3 months. Enjoy! Nutrition info (1 muffin): 196 calories, 15 grams fat, 9 grams saturated fats, 4.5 gm net carbs (10.5 grams total carbs, 6 grams fiber), 6 grams protein, 3 grams protein Health Benefits of Cacao Pumpkin Muffins One of the best parts of Autumn is pumpkin. These days, we find it everywhere. In our coffee, in our soups, and certainly in our snacks. Fortunately, offers amazing health benefits (1). Here’s what pumpkin has for your body: 1. Antioxidants Pumpkin contains alpha-carotene, beta-carotene, beta-cryptoxanthin, lutein, and zeaxanthin. These are strong antioxidants, and they will work together to fight free radicals, reduce the risk of cancer, promote heart health, reduce cholesterol-plaque formations, and preserve eye health. In fact, when pumpkins are analyzed, lutein is the most abundant carotenoid therein (2). Lutein and the other carotenoids can protect body organs and tissue from free radical damage and oxidative stress. This is incredibly beneficial as oxidative damages are always related to cancer, premature aging, cataracts, age-related macular degeneration, atherosclerosis, and a series of other degenerative diseases (3). 2. Anti-Inflammatory Nutrients The cell walls of pumpkin contain pectin. Pectin contains components that are highly anti-inflammatory. How does this help you? Anti-inflammatory diets can improve many chronic diseases and symptoms. These include heart disease, joint pain, arthritis, diabetes, metabolic syndrome, asthma, and more. 3. Cellular Health The flesh of the pumpkin is not the only valuable component. Pumpkin seed oil is highly nutritious and beneficial to the body. In fact, pumpkin seed oil has specifically been shown to reduce the risk of cellular overgrowth and unhealth in the prostate, breast, colorectal, gastric, joints, heart, and lungs (4, 5, 6). Amazing! This is a great reason to also buy whole pumpkins, roast, and eat the seeds! 4. Heart-Health Components Pumpkin seeds also contain phytosterols. Phytosterols are the components used in cholesterol-lowering supplements, functional foods, and more. They are often termed plant sterols. What’s more, the carotenoids in pumpkin flesh can protect the heart and other body organs and tissue from free radical damage, oxidative stress, and plaque formation (3). 5. High Energy and More Nutrients Additionally, pumpkin is a great source of fiber, monounsaturated fats, omega-3s, B-vitamins, and copper. B-Vitamins and Copper both play a part in energy production, and can make a difference in your get-up-and-go! Pumpkin Spice Nutrition In addition, the spices used in our homemade pumpkin spice recipe are no nutrition slouches. Individually and together, cinnamon, cloves, nutmeg, and ginger provide anti-inflammatory, digestion, brain, circulation, heart health, anti-cancer, anti-bacterial, and other health benefits. Additionally, it fights free radicals and oxidative stress. Read all about them, and learn how to make your own homemade pumpkin spice here. Cacao Nutrition Lastly, cacao nibs are great for full-body health. In fact, their polyphenols can provide benefits to your heart, brain, and energy levels. Cocoa nibs promote reduced inflammation, reduced oxidative stress and free radicals, cellular health, and neurodegenerative protection. Bottom Line It simply doesn’t get better than this: amazing flavor and amazing health benefits! Our Beyond Keto Pumpkin Muffins are just what the doctor ordered for Autumn. Enjoy! To read the original article click here.

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Pumpkin Bars Recipe

AHA Publisher — Tue, 19 Oct 2021 07:00:59 +0000

Dr. Josh Axe, DC, DNM, CN – Pumpkin season is upon us, and what better way to get into the season than by making these delicious pumpkin bars? Pumpkins were first discovered and cultivated around 7,500 years ago in Central America and Mexico and were cherished for their versatility and longevity. Our ancestors cultivated the pumpkin for its thick flesh that was ideal for times of scarcity and later used the pumpkin seeds that are packed with nutritional benefits. The first pumpkin recipe published in America came from John Josselyn’s New-England’s Rarities Discovered with diced pumpkin cooked down all day with butter and spices. It wasn’t until the 1800s that pumpkin was made into sweet pumpkin dishes like pumpkin pie and the modern-day pumpkin bars and pumpkin dessert bars. Pumpkin bars are a delightful relative to pumpkin pie or pumpkin pie bars, and my pumpkin bars are easy to make with a simple gluten-free crust that doesn’t require messing with cold butter and wheat flour. As an added bonus, the filling ingredients only require a blender or mixer! These easy pumpkin bars are just like pumpkin cheesecake bars without any of the complications and will be a crowd pleaser for holiday gatherings and parties. Key Ingredients Want to make your pumpkin bars healthy? These pumpkin cream cheese bars are about as healthy as you can get with such a tasty dessert. I use organic pumpkin purée, which is loaded with beta-carotene. Beta-carotene is necessary to convert into vitamin A, which is important for vision, skin and brain function. Use any leftover pumpkin purée for a pumpkin spice latte or pumpkin pie oatmeal. Grass-fed cream cheese and mascarpone contain fat-soluble vitamins A, D and K2 and higher amounts of short-chain fatty acids, CLA and omega-3s, which contribute to heart health and help lower inflammation in the body. Instead of using refined cane sugar or corn syrup, I use maple syrup, which is a natural sweetener and has a lower glycemic impact on the body. It also contains more minerals and antioxidants than regular sugar. Free-range eggs provide omega fatty acids and help reduce heart disease. Cloves kill parasites, improve blood circulation and reduce gum disease, and those are just a few benefits that cloves provide to your body. Meanwhile, vanilla is a powerful antioxidant and natural antibiotic and adds depth and a warm flavor to your pumpkin bar recipe. How to Make Pumpkin Bars Start out by making the simple gluten-free pie crust and adding it to the bottom of a 9×13 or 8×8 baking dish. The crust will be thicker in an 8×8 dish. Bake the pie crust for about 15 minutes, and begin making your filling. Add your cream cheese, mascarpone cheese, pumpkin puree, maple syrup, eggs, vanilla, nutmeg, ginger and cloves to a high-speed blender or food processor, and blend away. You want the filling batter to be smooth and creamy. Remove your crust from the oven and add in your pumpkin bar filling. Instead of pumpkin bars with cream cheese frosting, we just added the cream cheese to the bars. Place the whole dish into the oven, and bake for 50 minutes or until a toothpick inserted comes out clean. Top your pumpkin bars with coconut whipped cream, if desired. Pumpkin Bars Recipe Pumpkin bars are a delightful relative to pumpkin pie or pumpkin pie bars. Mine are easy to make with a simple gluten-free crust. INGREDIENTS Crust: Gluten-Free Pie Crust Filling: 16 ounces grass-fed cream cheese 8 ounces grass-fed mascarpone cheese ¾ cup pumpkin puree ½ cup maple syrup 3 eggs 1 tablespoon vanilla extract ½ teaspoon nutmeg ½ teaspoon ginger ¼ teaspoon cloves Topping: Whipped coconut cream (optional) INSTRUCTIONS Preheat oven to 350 F. Prepare crust and bake in a 9×13 or 8×8 baking dish for 15 minutes. (Note: Crust will be thicker in an 8×8 dish.) In a food processor, add in cream cheese, mascarpone, pumpkin puree, maple syrup, eggs, vanilla, nutmeg, ginger and cloves. Process ingredients until completely smooth. Remove crust from oven and fill with cream cheese mixture. Place the bars back in the oven and bake for 50 minutes or until a toothpick inserted comes out clean. Top with whipped coconut cream, if desired. To read the original article click here.

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Pumpkin Cashew Soup Recipe

AHA Publisher — Tue, 26 Jan 2021 08:00:30 +0000

Dr. Josh Axe, DC, DMN, CNS – In the colder months, we crave hearty, balanced soups loaded with nutrition, macronutrients (nice blend of carbs, fat and protein) and yes, flavor! This pumpkin cashew soup checks all those boxes, plus it includes bone broth, providing you some gut, joint and skin support as well. Also, it’s noted with beneficial vitamin A and vitamin C. Nutrition Facts Serving Size: 1 Calories: 299 Total Carbohydrates: 21g Fiber: 4.8g Sugar: 7g Total Fat: 21.4g Unsaturated Fat: 8.7g Saturated Fat: 11.5g Protein: 11.1g Cholesterol: 0mg Potassium: 581mg (12% DV*) Sodium: 291mg (19% DV*) Vitamin A: 16130 IU (691% DV*) Vitamin C: 39.7mg (53% DV*) Calcium: 54mg (5% DV*) Iron: 3.4mg (19% DV*) *Percentages are based on a diet of 2000 calories a day. Pumpkin Cashew Soup Recipe DESCRIPTION This pumpkin soups is loaded with nutrition, macronutrients (nice blend of carbs, fat and protein) and yes, flavor. INGREDIENTS 1 tablespoon coconut oil 1 small onion, chopped 3 cloves garlic, minced 1 can organic pumpkin 1½ cups bone bone broth 1 jar roasted red peppers ⅓ cup sprouted cashew butter ½ teaspoon turmeric ½ teaspoon paprika 1 teaspoon maple syrup ½ teaspoon sea salt ½ teaspoon black pepper 1 tablespoon lemon juice ½ cup coconut milk ½ cup fresh parsley (optional) INSTRUCTIONS Heat coconut oil over medium heat in a sauce pan. Sauté onion then add garlic for two minutes. Add everything but maple syrup, salt, pepper, lemon juice and coconut milk. Bring to a boil, then allow to simmer for 5 minutes. Stir in remaining ingredients. Pour into blender and puree until smooth. Serve in a bowl with parsley garnish. NUTRITION Serving Size: one 8 oz. bowl Calories: 299 Sugar: 7g Sodium: 291mg Fat: 21.4g Saturated Fat: 11.5g Unsaturated Fat: 8.7g Carbohydrates: 21g Fiber: 4.8g Protein: 11.1g Cholesterol: 0mg To read the original article click here. For more articles from Dr. Axe click here.

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