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Chocolate Chip Banana-Pumpkin Bread

This recipe is sure to satisfy your sweet tooth and put you right into the cozy fall spirit. Make use of your forgotten bananas with this tasty treat that is sure to put a smile on your face any time of the day. Perfect for breakfast, lunch, dinner, or a midnight snack… we won’t tell.

 

Dry Ingredients

  • 2 c. + 1 tsp. all-purpose flour
  • 1 tsp. baking soda
  • ¾ tsp salt
  • 1 tsp. cinnamon
  • ½ tsp. each powdered ginger, pumpkin spice seasoning, and nutmeg

Wet Ingredients

  • 3 overripe bananas
  • ¾ c. pumpkin puree
  • 1/3 c. honey
  • 1/3 c. unsweetened vanilla almond milk (or any milk of your choosing)
  • 2 tsp. vanilla extract

OPTIONAL

  • 1 c. chocolate chips (I used semi-sweet, but any will work)

Directions

  1. Preheat oven to 350°F
  2. In a medium sized bowl, whisk together the dry ingredients.
  3. In a separate larger bowl, peel and mash the bananas.
  4. To the bananas, add the rest of the wet ingredients. Stir to combine. Should be well mixed but will be lumpy (that’s okay!).
  5. To the wet ingredients, slowly begin to mix in the dry ingredients in small increments. Continue until all the dry ingredients have been incorporated. Do not overmix.
  6. Before adding the chocolate chips to the batter, lightly coat the chips with the reserved 1 tsp. of flour. This ensures that they incorporate evenly throughout the batter and do not sink to the bottom.
  7. Fold in the chocolate chips.
  8. Pour the batter into a greased 9×5 loaf pan.
  9. Bake the bread for 30 minutes. After 30 minutes, turn the oven off but leave the bread in the oven for 10 more minutes. Do not open the oven.
  10. After the 40 minutes total of cook time, a toothpick should come out clean – if not, continue baking. Once it is done, remove it from the oven and let it cool.
  11. Once slightly cooled… enjoy!!!

 

Guest Blogger: James Madison Dietetics
Emily Salvaggio

Cozy Pumpkin Chili

Need something to warm you up as the temperature outside begin to drop? This cozy pumpkin chilly embodies all the flavors of fall and is warming enough to take you through the winter chill.

 

Ingredients:

  • 2 tablespoons of extra-virgin olive oil
  • 1 zucchini, chopped
  • 1 small yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 jalapenos, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 (14.5 ounce) can fire roasted diced tomatoes with their liquid
  • 1 (15 ounce) can of organic pumpkin puree
  • 1 cup of water
  • 1 tablespoon of chili powder
  • 1 teaspoon of cumin
  • ½ teaspoon salt
  • Dash of pepper
  • ½ (15 ounce) can of kidney beans
  • ½ (15 ounce) can of garbanzo beans
  • 4 links of chicken sausage, chopped (optional)

 

Directions

  1. Add oil to a large pot and heat over high heat.
  2. Add the chopped onion, bell pepper, jalapenos, garlic, and zucchini stirring until tender.
  3. Add the chicken sausage into the pot. Cook until lightly browned.
  4. Then, add in the tomatoes, pumpkin, water, chili powder, cumin, salt, and pepper and bring to a boil.
  5. Add the kidney beans and garbanzo beans and reduce the heat (medium low).
  6. Cover the chili and stir every few minutes for about 30 minutes, until it is nice and thick.

 

Guest Bloggers: James Madison Dietetics
Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton

 

Whole-Wheat Creamy Pumpkin Pasta with Sausage and Kale

October means fall and fall means everything pumpkin. Add it to pasta in this recipe and enjoy the splendid autumnal combination that is pumpkin, rosemary, andthyme. It is a feel good dish that will leave your belly full and your family happy!

 

Ingredients

1 lb whole wheat chiocciole pasta

1 lb pork sausage without the casing (I used a blend containing rosemary and thyme to mimic other flavors of the dish, but use whatever you prefer!)

1 (15 oz) can pureed pumpkin (not pumpkin pie filling)

1 ½ tsp minced garlic

1 minced shallot

4 cups lacinato kale (or a variety of your preference)

½ cup chicken broth

½ cup pasta water reserved

3 tbsp non-fat Greek yogurt

½ cup parmesan cheese

1 ½ tsp fresh thyme

1 tsp fresh rosemary

¼ tsp cayenne pepper

2 tbsp olive oil

Salt, Pepper

Instructions

  1. Heat a large pot of salted water to boiling. Cook the pasta according to package instructions.
  2. In a large skillet, heat the olive oil. Sauté the minced garlic and shallot for 1-2 minutes until slightly soft.
  3. Add the sausage to the skillet. Cook for 4-5 minutes or until the sausage is close to done, breaking it apart with a fork or spatula.
  4. Add the kale to the skillet. Cook the kale until just wilted about 2-3 minutes.
  5. To the skillet add the can of pumpkin, chicken broth, thyme, rosemary, cayenne pepper, and season to taste with salt and pepper. Let simmer on low heat until the pasta has finished cooking.
  6. Collect ½ cup of cooking water from the pasta pot and set aside. Drain the pasta and add to the skillet.
  7. Add the pasta water, yogurt, and parmesan cheese to the skillet.
  8. Stir thoroughly to coat.
  9. Top with extra cheese if desired, plate, eat, and enjoy!

 

Guest Bloggers: James Madison Dietetics

Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton