Over the course of the past two months, I have been keeping up with my healthy(ish) diet trying to create low carb, low-fat dishes. I followed my cravings and listened to my body, went grocery shopping few times a week to master these recipes and make sure every single bite is worth a try.
I wasn’t a huge pumpkin fan, but since I started creating these recipes, I can admit that seasonal pumpkin craze affected me at some point.
Every single pumpkin soup I have tried had either a ton of cream or milk. Don’t get me wrong, they were tasty as hell, but the aftermath was that I felt guilty, bloated and full. In the other hand, pumpkin soups cooked with broth and/or bacon were not great too, since there wasn’t enough flavor or texture. So instead of heading to a nearby coffee shop and getting a bowl of tasteless soup I made my own and was extremely happy about it! It had a slight cheese flavor, pumpkin taste and a hint of herbs that I added.
You can actually have pasta for Thanksgiving, don’t worry, I won’t tell anyone!
I bought this pumpkin shaped pasta with squash spontaneously, because I thought it looked cool. I left it in my kitchen drawer for a week completely forgetting that I have it. In fact, the recipe came to my head after coming back home after the trip to Seattle and realized that I only had this pasta, one red onion, fried onion, some butter and other bits and pieces in the fridge. I was too tired to do groceries and instead arranged a nice dinner from what I had. The pasta came out damn good, and there was not a single piece of meat. I wrote it down in my notebook just in case I need a quick and super delicious weeknight meal.
This recipe was one of the favorite among my instagram followers and even got featured in a few articles on the internet. The dish is filled with vitamins A, B6 and C, plus a fair amount of calcium, potassium, iron and magnesium. As a bonus you get colorful meal on the plate, tasty lunch and great mood!
Instead of making regular pasta, I decided to go for veggies and it was the best decision ever. I pan roasted pre-cut pumpkin into zig-zags and added roasted pepper sauce that I created specifically for it. It is so easy to make, you can cook it on a weeknight or a lazy Sunday evening.
For this recipe I used less sweet type of pumpkin which is acorn. I made it into a crunchy salad, but you can choose to serve it hot as a side dish.
This recipe is also filed with vitamins like fiber, copper, phosphorus, manganese, iron, protein, vitamin B1, pantothenic acid, zinc, potassium and vitamin B6.