Wednesday, October 26, 2011

Two great recipes for fall

Oat Pumpkin PancakesImage by digiyesica via Flickr
Posted on Wed, Oct. 19, 2011

The fall is a great time to get fresh ingredients from the farmers' market and treat yourself and your family to delicious and healthy comfort foods, such as these two dishes below.

Pumpkin Pancakes
Recipe courtesy of The Heartland Spa

Yield: 6 servings

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 cup canned pumpkin
  • 1 cup fat-free (skim) milk
  • 2 tablespoons cholesterol-free egg substitute
  • 2 tablespoons canola oil
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla

  1. In small bowl, combine flours, baking powder and spices. In large bowl, combine pumpkin, milk, egg substitute, oil, honey and vanilla.
  2. Pour dry ingredients over pumpkin mixture; stir just until dry ingredients are moistened. Do not overmix.
  3. Cover pancake batter; refrigerate 30 minutes to thicken slightly.
  4. Lightly grease griddle or large skillet and heat until hot. For each pancake, spoon 2 tablespoons batter onto hot griddle.
  5. Cook until bubbles appear on tops of pancakes, then turn them over and continue cooking until golden. Serve immediately.

Artichoke Veggie Loaf
Courtesy of Green Valley Spa

  • 1 cup brown rice, cooked
  • 1/2 cup artichoke hearts, minced
  • 1/4 cup sliced mushrooms
  • 1/4 cup cauliflower, minced
  • 1/4 cup minced carrot
  • 1/4 cup Swiss chard
  • 3 tablespoons minced onion
  • 2 teaspoons garlic, finely minced
  • 3 teaspoons sun-dried tomatoes, minced
  • 1 cup tofu, crumbled
  • 1/3 cup egg whites
  • 2 teaspoons onion powder
  • 2 teaspoons soy sauce, low sodium
  • 3 teaspoons Jensens Protein Seasoning
  • 1/4 cup sliced almonds

  1. Preheat oven to 400 degrees.
  2. Cook rice according to the package.
  3. Mix artichoke, mushrooms, cauliflower, carrots, Swiss chard, minced onion, garlic and tomatoes together.
  4. Crumble tofu into mixture and add egg whites.
  5. Stir in soy sauce, protein seasoning and onion powder.
  6. Add rice and mix everything together.
  7. Put into a 8-1/2 x 4-1/2 loaf pan that has been sprayed with vegetable spray. Fill 3/4 full. Bake for 50 minutes to an hour.
  8. Place almonds in a baking dish and bake for 2 to 3 minutes in the oven while baking loaf. Serve with almonds sprinkled on top.

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Two great recipes for fall
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