As many of you know, I don’t cook often. But with this cozy time of year, I find myself wanting to be outside less and eating more.. can you relate?! Also, with the constant temptation of holiday treats, I try to stick to mostly healthy food that tastes delicious while at home as to savor indulgences at parties. Here are a few beginner, healthy recipes I’ve done this season so far…
Pumpkin Dip w/ Ginger Snap Cookies
My boyfriend & I hosted our first football party in our new apartment back in September, which I made this dish for! I found a Rae Dunn bowl and glass jar on sale at TJ Maxx for $4 that said “Enjoy” that I used to pair the dip and cookies together. This was such a crowd pleaser that a few of our friends were eating the pumpkin dip by itself with a spoon!
- 1 (16 oz) container of Cool Whip
- 1 (15 oz) can of pumpkin puree
- 1 (8 oz) block of cream cheese
- 2 tsp pumpkin pie spice
- Ginger snaps and/or gram crackers to dip
- Mix Pumpkin and cream cheese together in a bowl.
- Add cool whip in small amounts at a time.
- Top with pumpkin pie spice.
- Keep chilled in fridge until serving.
It’s literally that easy- enjoy!
Red Lentil Curry Soup
I found this recipe in a magazine one of my physical therapy patients brought in. My boyfriend won’t even go near anything with the slightest hint of lentil or bean ingredient- so this was my attempt to get him to eat something with some nutrients.
- 1 Tbsp olive oil
- 1 cup chopped onion
- 3 large garlic cloves, minced
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1.5 cup dried red lentils
- 2 Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
- 1 tsp curry powder
- 3/4th tsp pink himalayan sea salt
- 1/2 tsp black pepper
- 6 oz baby spinach (calls for package of frozen, I used a handful of fresh)
- 1/4 cup plain greek yogurt
- 1/4 cup chopped fresh cilantro
- Begin pot on medium heat on stove.
- Add olive oil- once hot, add onion and garlic.
- Stir constantly until softened and begin to turn light brown for 2-3 minutes.
- low heat on stove.
- Add broth, tomatoes, lentils, potatoes, curry powder, salt/pepper.
- Cook on stove at medium heat for 12-20 minutes (red lentils cook pretty quickly).
- Stir spinach into mix. Serve topped with yogurt and cilantro.
Roasted Pumpkin Seed
Since I was little, I remember the tradition of my parents taking me to get a big giant pumpkin to bring home. Every year for Halloween, we’d scoop the guts out of the pumpkin, carve it, cook the pumpkin seeds to taste crunchy and delicious, then set the pumpkin on our front porch.
- Pre heat oven to 350 degrees.
- Put pumpkin seeds in a bowl.
- Drizzle with olive oil and pink Himalayan sea salt- mix so evenly covered.
- Lay seeds over non stick pan.
- Cook for 20 minutes.
Enjoy! I included references below on what recipes I went off of, but slightly tweaked them to fit what works best for me: