Tis the season....of PUMPKIN EVERYTHING!
Therefore, we must have the pumpkin in order to cook all of the pumpkin things! Yes, you can buy that canned pumpkins...but WHY?! You can have fresh, homemade pumpkin puree for all of your pumpkin baking needs!
And this is why I will now teach you how SIMPLE it is to have lots of pumpkin right at your finger tips!
- Pie pumpkin
Preheat oven to 350 degrees.
Slice pumpkin into halves.
Using a large spoon or ice cream scoop, scoop out the 'guts' and seeds from the pumpkin.
**Set aside later for pumpkin seed baking!**
Place both halves in a glass baking dish upside down.
Add 1-2" of water into the dish.
Bake on 350 for 30-35 minutes or more depending on size of the pumpkin.
Remove from oven when pumpkin is fork tender. Let cool.
Once cooled, scoop out the pumpkin meat.
Puree pumpkin meat in either a food processor or a blender.
You can now use your homemade pumpkin puree for any of your pumpkin desires!
The possibilities are endless...
and don't forget about those pumpkin seeds!
I love mushrooms - not the psychedelic kind (well, at least not now that I'm older! Kidding!) and my mother in law made me a version of these one of the times I visited home.
The filling is SO good that you can just eat it by itself, but obviously it tastes even more amazing sitting inside a delicious portobello mushroom cap!
This is an adaption (pretty close to it) from the recipe she gave me, in which I'll post the link to below.
But these are 21 day fix approved and seriously too good not to share!
(makes 2 servings)
-4 large portobello mushroom caps
-1 small onion, chopped
-1 medium or 1/2 large zucchini, shredded (I use a cheese shredder)
-1-2 large carrots, shredded
-1 stalk of celery, chopped
-1/2 sweet pepper, chopped (I used red)
-6oz baby spinach
-1 clove of garlic
-1 tbsp lemon juice
-1 tbsp basil (I used dry)
-2 tsp olive oil
-4 slices mozzarella cheese
-1/2 cup parmesan cheese (shredded or fine, I've used both!)
-1/2 cup whole wheat bread crumbs
Preheat oven to 350 degrees.
Hollow out mushroom caps with a spoon.
Add olive oil, garlic, and all vegetables aside from spinach into pan.
Cook for 5-7 minutes.
Add basil and lemon juice.
Stir and continue to cook for another 2-3 minutes.
Stir into the mixture and cover for 3-4 minutes.
Add bread crumbs and 1/2 of the parmesan cheese.
Stir until fully mixed and continue to cook for another 2-3 minutes.
Add a slice of mozzarella cheese onto each mushroom.
Divide mixture evenly between the 4 caps.
Top with the rest of the parmesan cheese.
Cook on 350 degrees for 13-15 minutes.
Increase temperature to 425 degrees and cook for an additional 3-4 minutes.
These are seriously AH-MAZING.
I've had to make them basically every week for the last few.
And for you 21 day fixers-
Each serving (2 caps per serving) is equivalent to 3 green, 1 blue, 1/2 yellow and 1 tsp.
And as promised, here is the original recipe!
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Just a 29 year old fitness loving, simple food eating, guitar playing, wine drinking, #MomBoss of 2. Inspiring the shit out of other women to BE MORE. ✌️