Sentences with phrase «organic pumpkin puree in»

I buy organic pumpkin puree in a BPA - free can from the health food store.

I put organic pumpkin puree in my warm breakfast cereal bowls, in coconut milk yogurt for an afternoon snack, and even in pasta dishes.

I had a lot of fresh ginger, green - tipped bananas, and a can of organic pumpkin puree in my pantry and I wanted a Paleo recipe that used these ingredients.

There is an organic pumpkin puree in a BPA - free tetra pack made by Fig Foods Co. that my local Whole Foods carries.

Not exact matches

I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

In fact I just went to Trader Joe's and stocked up on 6 cans of organic pumpkin puree to make sure I am prepared for all the pumpkin baking that is about to happen!

-- In the photos, I used organic pumpkin puree and added a dash of cinnamon to the batter — delicious.

Homemade pumpkin puree is surprisingly easy to make, but in a pinch, a store - bought can of 100 % organic pumpkin puree will serve you too.

I had a few cans of organic pumpkin puree, all my baking staples, and a big bag of frozen over-ripe bananas (any banana that is «almost too brown» gets peeled and chucked in the freezer bag).

Vanilla Powdered Peanut Butter but there are many other brands you can use) * 1 tablespoon baking powder * 1/4 teaspoon salt * 244 g / 1 cup pumpkin puree (I've used both Libby's and Farmer's Market brand organic) or butternut squash puree or peeled mashed sweet potato (these all have slightly different tastes but I tried them all and liked them all in this recipe) * 4 tablespoons all - natural, unsweetened applesauce * 2 teaspoons ground cinnamon * 1 teaspoon vanilla extract * 240 ml / 8 oz.

When it comes to the pumpkin, if you are not roasting and pureeing you own, look for it canned as long as it is organic and stored in a BPA free container.

Plan B is to purchase organic pumpkin puree from the store, hopefully in a BPA free tin.

There are now some BPA - free, organic pumpkin puree available that I've gravitated towards in recent months.

Ingredients needed: 1/2 cup coconut oil, melted 6 eggs, beaten 1 teaspoon vanilla 1/2 cup canned organic pumpkin puree 1/4 cup honey 1/2 cup coconut flour 1/2 teaspoon baking powder 1 & 1/2 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon nutmeg pinch sea salt Instructions for prep: Preheat your oven to 400 degrees F. Grease a standard muffin tray Combine wet ingredients in a large mixing bowl together until well beaten: butter, eggs, vanilla, pumpkin and honey.

The best pumpkin bread recipe from scratch loaded with dark chocolate chips, organic canned pumpkin puree, smooth extra virgin olive oil (no butter), then covered in sea salt caramel and toasted coconut.