Pumpkin Popcorn

Ingredients

• ⅓ cup popping corn kernels (yields about 10 cups popped)
• 2 tbs. melted coconut oil or butter
• 2 tbs. maple syrup or honey
• 1 tbs. pumpkin puree
• ¼ tsp. cinnamon
• ½ tsp. salt

Instructions

1. Preheat the oven to 325 degrees.
2. Pop the popcorn using an air popper or other method. We use this hot air popper.
3. In a small saucepan, combine the oil, syrup, pumpkin puree, cinnamon, and salt. Cook over medium heat for a minute or two, stirring until all the ingredients are combined.
4. Measure two cups of plain popcorn and set aside.
5. Put the remaining popcorn in a roasting pan. Pour the pumpkin mixture over the popcorn and stir until evenly covered.
6. Bake for 6 to 8 minutes, stirring every few minutes.
7. Let the popcorn mixture cool. The glazed pieces of popcorn will harden as they cool.
8. Stir the plain popcorn into the pumpkin-glazed popcorn mixture and serve.

Pumpkin Popcorn Price Breakdown

This recipe yields about 8 cups, and the total cost is $.85 or $.21 per serving (and that’s using organic popcorn kernels).  Perfect after school treat anytime of the year.

Creamy Chicken Taco Soup

Health Junkie Kitchen

Ingredients:
8 oz shredded Boneless Skinless Chicken Breast
15 oz can of black beans (No Salt added)
15 oz can chopped tomatoes (No Salt added)
1 small can of chopped green chilies
4 oz of Libby's Plain canned Pumpkin
4 oz of Fage 0% yogurt
8 oz of water (can be more or less depending on desired thickness)
2 TBS taco seasoning
1/2 TBS cumin

1 red bell pepper, chopped
1 orange bell pepper, chopped
1/2 yellow onion, chopped
1 TBS Grape seed oil (you can use any healthy fat oil of choice)

Directions:
1. Add cooked chicken, black beans, tomatoes, green chilies, and water  to the pot. Mix together and add in taco seasoning and cumin. Bring to a boil. Add in the pumpkin and fage yogurt. Boil to desired thickness while stir occasionally (3-5 minutes). Turn down low and simmer for 15 min.

2. Saute chopped peppers and onions in the oil. Add them into the soup once you are ready to eat.

3: Serve and enjoy

Optional: top off with green onions, 2 tbs mozzarella cheese, and corn chips
Serves: 4

Macros: 255 cal 28g carb 6g fat 28g protein

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Mikey’s Pumpkin Muffins

Ingredients:

1/2 cup coconut flour (I use Bob’s Red Mill organic)

1 tsp ground cinnamon

1/2 tsp ground nutmeg

2 tsp pumpkin pie spice (OR 1/2 tsp ground cloves)

1/2 tsp baking soda

1/2 tsp table salt

1/2 cup(s) canned pumpkin

6 eggs

4 tbsp cold-pressed coconut oil, melted

1/3 cup maple syrup

1 tsp vanilla extract

1/4 cup walnut halves (optional)

1/4 cup dark chocolate pieces (optional)

Directions
Preheat oven to 350 degrees.

Mix dry stuff together in one bowl. Put pumpkin in another, add one egg and beat at a time, then the other wet ingredients.

Add dry to wet, mix until mostly incorporated but allow a few small lumps. Fold in nuts and/or chocolate or whatever else you wish to add.

Fill muffin cups 2/3 full of batter (about two small scoops if you have a portioner thinger). Bake for 18-22 minutes, until lightly brown on top and pass the clean toothpick test. Cool on a wire rack.

Because of the high egg content, I recommend storing these bad boys in the fridge if you’re going to have them for a few days (like that would happen anyway!). Just be sure to either warm up the muffins or let them return to room temperature before consuming.

Enjoy!

Fall Treat from Once a Month Mom

• 6 Tablespoons pureed pumpkin
  

  Pumpkin puree, if you don't want to mess with the spices you can buy the pumpkin pie mix in the can!

• 1 teaspoon vanilla coffee creamer (I use sugar free)
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla
• 1 Tablespoon brown sugar (I use vanilla stevia to sweeten)
• 6 ounces milk
• 12 ounces strong coffee (I use Pero)

Directions:

Place all ingredients except coffee into a blender and blend until combined and smooth. Divide pumpkin base mixture among two coffee mugs (about six ounces for one serving). Heat in microwave for about one minute. Then add approximately six ounces of coffee to each mug and serve! You can add more coffee or more mixture to your liking and taste.

Freezing Directions:

Place all ingredients except coffee into a blender and blend until combined and smooth. Divide mixture among two pint freezer bags and freeze until ready to use. TO SERVE: Thaw in refrigerator or in microwave. Then add approximately six ounces of coffee to mixture and serve! You can add more coffee or more mixture to your liking and taste.

Servings: 2 – 12 ounce pumpkin treats

Check out Once a Month Mom for some awesome ideas!!