amandaleeann Posted December 3, 2014 Share Posted December 3, 2014 Hi all! I stocked up on canned pumpkin (compliant) in preparation for holiday baking, but then decided to eat Whole30 style the majority of the month rather than eating all the pumpkin bread and cookies I could churn out. Does anyone have any good compliant recipes that use pumpkin? Or cranberries? I bought some cranberries as well, but am not sure what to do with them that doesn't involve sugar. Thanks so much! Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted December 3, 2014 Administrators Share Posted December 3, 2014 Canned pumpkin (assuming it's not pie filling) is a great addition to mashed cauli. Chop and then steam a head of cauliflower, add a good amount of the pumpkin, some parsley, garlic, ghee (or lard or whatever fat you like) S & P and then mash using a stick blender for the smoothest mash ever! You can freeze the cranberries and use them as "ice cubes" in sparkling water or kombucha for a festive touch. I made this the other day and found it DELICIOUS: http://zenbellyblog.com/2012/11/13/its-beginning-to-smell-a-lot-like-thanskgiving/ and it has cranberries in it. There are also quite a few good cranberry sauce recipes online that are compliant (Clothes Make The Girl has a good one). No one says you can only slather on cranberry sauce at Thanksgiving or Christmas, it's delicious on roasted chicken or even on a pork burger. There is a forum thread on here about pumpkin recipes also: http://forum.whole0life.com/topic/7646-pumpkin-recipes/ And of course, there is always SOUP. Any soup that calls for butternut squash can be subbed with pumpkin, too. Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted December 3, 2014 Moderators Share Posted December 3, 2014 The Clothes Make The Girl's Cranberry Waldorf Salad was good, I made it for Thanksgiving this year. And it got better over the next few days after I made it, which is good, since no one else in the family seemed to like it. That's okay, more for me! . This one sounds a little weird, but I've tried it and it was really good (obviously, don't use butter, use ghee or coconut oil or whatever you'd normally cook your eggs in): Pumpkin Scrambled Eggs. LadyShanny, your link to the zenbelly blog doesn't seem to go anywhere. Now I'm curious what it was supposed to go to. Link to comment Share on other sites More sharing options...
MeadowLily Posted December 3, 2014 Share Posted December 3, 2014 Ingredients 1.25 cups whole raw cranberries1/2 cup diced apple1 small to medium whole unpeeled orange1/2 cup sliced strawberries -Wash all fruit and cut any as needed. -Squash cranberries or leave whole-Chop strawberries and apple being careful not to let them get too mushy. Add this to cranberry mix.-Cut orange into chunks leaving the skin and pith intact. Remove any seeds. Run orange through processor. (this may require you to dice the orange peel before adding to the processor depending on your machine's capabilities)-Add orange bits to other fruit, mix all thoroughly. Cook on stove until the cranberries pop....Medium low - Medium heat. Stir gently, so the bottom doesn't burn. Stay with it but not stirring constantly. Green apple is better for helping mixture gel or set up, but use what you have. When the sauce is set-up, you can tell by looking...let cool and don't stir again. When cool, carefully put into a container and let remain cooling in bottom of fridge. Don't put a lid on tightly while cooling. Do not set in the freezer to try and speed up the process. It can turn watery on top. It will be tart but good. No sugar and no added artificial sweetners. No sugary sweet orange juice from the carton. Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted December 3, 2014 Administrators Share Posted December 3, 2014 Oh, crap, hate those broken links! It was the much debated "Stuffing" recipe on the "Stuffing SWYPO" thread from a couple weeks ago, try this link: http://forum.whole9life.com/topic/23122-stuffing-swypo/ It's the first link in the first post. It was SO good! Link to comment Share on other sites More sharing options...
amandaleeann Posted December 3, 2014 Author Share Posted December 3, 2014 Thank you so much! All of these suggestions sound delicious! Link to comment Share on other sites More sharing options...
keightlynn Posted December 3, 2014 Share Posted December 3, 2014 I love pumpkin. I like to add it to soups (it makes a nice thick creaminess without needing to add cream). I like to eat it mashed too, but that's from fresh pumpkin so I'm not sure how it would be canned. Also, you can mix it with ground meat. I used leftover cranberries that I found in my freezer as a sauce for chicken breast last week and that was really tasty too. Also I like to blend pumpkin into my coffee (not sure if that's complient or not?). Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted December 3, 2014 Moderators Share Posted December 3, 2014 Cranberry and apple relish: http://www.wholelifeeating.com/2010/12/cranberry-and-apple-relish/ Link to comment Share on other sites More sharing options...
Delaine Ross Posted December 4, 2014 Share Posted December 4, 2014 This one sounds a little weird, but I've tried it and it was really good (obviously, don't use butter, use ghee or coconut oil or whatever you'd normally cook your eggs in): Pumpkin Scrambled Eggs. I'm intrigued. Think I'll be making this for dinner! Link to comment Share on other sites More sharing options...
Munkers Posted December 30, 2014 Share Posted December 30, 2014 I love this "casserole" with pumpkin instead of butternut. (Sub chopped broccoli for the peas.) The shot of vinegar in the sauce is really, really good. I've also made it with a little broth instead of coconut cream or milk because that's what was in my pantry. Link to comment Share on other sites More sharing options...
bonnynancy Posted January 1, 2015 Share Posted January 1, 2015 I've gotta try that casserole, Munkers. (I just automatically sub chopped green beans for any recipe that calls for peas.) Another thought: substitute pulled pork for the chicken. I looooooove combining pork and pumpkin. They are perfect together. Link to comment Share on other sites More sharing options...
SpinSpin Posted January 1, 2015 Share Posted January 1, 2015 If you have any plain canned pumpkin left, you can make soup out of it. I have done one with spicy sausage, compliant broth, onions, and various spices that is really good, as well as a curried pumpkin soup with coconut milk. Link to comment Share on other sites More sharing options...
AmyS Posted January 1, 2015 Share Posted January 1, 2015 Now I wish I had stocked up on canned pumpkin when it was on sale!!!!! Link to comment Share on other sites More sharing options...
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