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Gingersnap Pumpkin Pie & Holiday Health Tips

Gingersnap Pumpkin Pie & Holiday Health Tips

by | Nov 19, 2020 | Eat Well, Recipes

Judy Barbe was a featured speaker for the Tillamook County “Year of Wellness” in 2016.

Thanks to a sponsorship by Tillamook County Wellness partner, Oregon Dairy & Nutrition Council, we will periodically feature articles and recipes from Judy Barbe, author, columnist and nutrition expert. As a registered dietician nutritionist and food enthusiast, Judy offers realistic food solutions to help people “live their best.”   Looking for an easy pumpkin pie recipe? Gingersnap Pumpkin Pie it is! With half the sugar of a traditional pumpkin pie recipe it’s healthier, too.  With the holidays in full swing, I am the Ghost of Christmas Practical. Yes, I’m baking cookies and pies. I mean, it really wouldn’t be a celebration without them, would it? But I’m trying to keep a handle on sugar.
Holiday weight gain
Most of us can use a hand reducing extra calories this time of year. The latest research (https://www.livescience.com/56206-holiday-weight-gain-america-japan-germany.html)  indicates that many of us gain just less than two pounds during the holidays. Two pounds. That’s not much. The good news is that half of us will lose most of the weight, but the other half will still be carrying the extra pounds in summer. Two pounds every year for ten years? Maybe that explains where that extra weight came from…Christmas 2006!
A healthy pumpkin pie recipe
That’s why I am excited about this pie. I reduced the sugar by half from a traditional recipe and the only one who will know it is the baker.
Gingersnap Pumpkin Pie = easy pumpkin pie
Piecrusts can be the enemy of pie bakers, but this crust takes the cake on easy. I use store-bought gingersnaps to make the crust. These spicy little cookies don’t need added sugar and there is no rolling pin required. The filling is spiced up, the sugar is toned down and the topper is a dollop of honey-flavored Greek yogurt. The yogurt provides tanginess to the spicy pie and crust. All in all, a fork-worthy pie. The healthier pumpkin pie could even be breakfast!
Holiday health tips
I’m not sure I’ve ever seen a sugarplum, let alone one dance around my head, but with all the temptations during the next few weeks, this pie is a delicious and practical solution. Here are a few more holiday helpers:
  • Fill up on fiber. Every 10-gram increase in daily fiber reduces hunger and belly fat. Make oatmeal or bulgur your breakfast. Include an apple or pear for lunch. Add beans to soups, salads and stews.
  • Go to bed. Sleeping 6-7 hours per night helps maintain regular weight.
  • Move your feet. Physical activity burns calories and reduces stress. Consider a walk your mental filter for the holidays.
  • Feed your soul. Feeling grateful, volunteering, and laughing with friends boosts your mood and sense of well-being.
P.S. Hungry for more healthy living tips and recipes? Sign up for my newsletter at https://landing.mailerlite.com/webforms/landing/v1q9c9

Lower Sugar Gingersnap Pumpkin Pie

Gingersnap Pumpkin Pie, with half the sugar from a traditional recipe, is a healthier pumpkin pie. And the only one who will know it is the baker! Top it with honey yogurt rather than whipped cream for even more calorie savings.
  • Author: Judy Barbe
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8
Ingredients: Crust:
  • 20 gingersnaps, 2 1/4-inch diameter cookies
  • 2 tablespoons melted butter
Pumpkin pie filling:
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 tablespoon vanilla
  • 1 15-ounce can pumpkin
  • 1 12-ounce can evaporated milk
  • Honey flavored Greek-style yogurt
  Instructions:
  1. Heat oven to 350 degrees.
  2. To make crust: Break gingersnaps in half. Process in food processor, pulsing 6-7 times until coarse crumbs. Pour in melted butter. Process 5-6 times until butter is incorporated and mixture looks sandy.
  3. Press crumbs into 9-inch pie plate. Use the back of a spoon or custard cup to press crumbs firmly into pie plate. Bake 8 minutes. Remove from oven to cool.
  4. To make pumpkin pie filling:
  5. Heat oven to 375 degrees.
  6. In a small bowl stir together sugar, cinnamon, ginger, cloves and salt. Set aside.
  7. In large mixing bowl or stand mixer, beat eggs and vanilla to blend. Add spices and pumpkin to egg mixture, combine thoroughly. Slowly pour in evaporated milk and stir gently until mixture is uniform consistency.
  8. Pour filling into crust. You may have some leftover filling. Place in 375 degree oven and bake 45-50 minutes. The filling should be set but may have a slight jiggle when you move the pie plate. Internal temperature of pumpkin pie filling should be 165 degrees.
  9. Bake the leftover filling in a custard cup to enjoy later.
  10. To serve, spoon on a dollop of honey flavored Greek-style yogurt.
Recipe source: Judy Barbe, www.LiveBest.info Judy Barbe is a registered dietitian, speaker, and author of Your 6-Week Guide to LiveBest: Simple Solutions for Fresh Food & Well-Being. Visit her website http://www.LiveBest.info for every day food solutions. What are you waiting for? For more local health and wellness information, follow Tillamook County Wellness on Facebook, Instagram and Twitter.
Pear and Cranberry Crisp

Pear and Cranberry Crisp

by | Nov 12, 2020 | Recipes

Prep and Cook Time: 30 minutes

Ingredients

  • ½ cup old fashioned rolled oats
  • 1 tablespoon brown sugar
  • 2 tablespoons flour
  • ¼ teaspoon cinnamon
  • 2 tablespoons applesauce
  • 4 cups pears, cubed (about 3 pears)
  • 1 cup cranberries, fresh or frozen
  • 1 tablespoon cornstarch

Instructions

  1. In a medium bowl, combine oats, brown sugar, flour, cinnamon and applesauce.
  2. Combine pears, cranberries and cornstarch in an 8×8 inch baking dish. Sprinkle with oat mixture.
  3. Bake uncovered at 400 degrees until juices are bubbling and topping is browned, about 20 minutes.
  4. Refrigerate leftovers within 2 hours.

Recipe and Photo Source: https://foodhero.org/recipes/pear-and-cranberry-crisp

Barley Lentil Soup

Barley Lentil Soup

by | Nov 5, 2020 | Recipes

Number of servings: 10 cups

Time for preparation (including preparation and cooking): 1 hour and 40 minutes

Ingredients

  • 1 Tablespoon oil
  • 1 clove garlic, minced or 1/4 teaspoon garlic powder
  • 1 cup sliced onion
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 can (15 ounces) stewed, diced tomatoes
  • 3 cups chicken or vegetable broth (see notes)
  • 3 cups water
  • 1 cup dry lentils
  • 2⁄3 cup barley
  • 1⁄2 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper to taste

Directions

  1. Heat oil in large soup pan over medium-high heat. Cook garlic and onion until they are golden brown, about 1 or 2 minutes.
  2. Add the rest of the ingredients and bring to a boil. Lower the heat so the mixture is at a light simmer. Place a lid on the pan.
  3. Cook until the barley and lentils are tender, about 1 to 1 1/2 hours.
  4. Serve hot in a soup bowl.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon
  • Use any fresh, frozen, or canned vegetables you have on hand.

Recipe & Photo Source: https://www.foodhero.org/recipes/barley-lentil-soup

Fall Granola with Pumpkin Seeds

Fall Granola with Pumpkin Seeds

by | Oct 29, 2020 | Recipes

Prep Time: 10 minutes

Ingredients:

  • 1/3 cup agave nectar
  • 3 tbsp Splenda Brown Sugar blend
  • 2 cup old-fashioned rolled oats (not quick cooking)
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 2/3 cup roasted pumpkin (pepita) seeds
  • 2/3 cup cranberries (dried)
  • 1/2 cup walnuts (chopped)

Directions:

  1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together agave nectar and Splenda Brown Sugar blend.
  3. In a medium bowl, mix together all remaining ingredients. Pour agave nectar over mixture and stir to coat.
  4. Spread oat mixture on baking sheet and bake for 30 minutes. Let cool and store in airtight container.

Recipe Source: https://www.diabetesfoodhub.org/recipes/fall-granola-with-pumpkin-seeds.html

Pumpkin Bread

Pumpkin Bread

by | Oct 22, 2020 | Recipes

Prep Time: 15 min

Cook Time: 1 hour

Ingredients

  • non-stick cooking spray or oil
  • 1 1⁄2 cups whole wheat flour
  • 1 1⁄3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1⁄2 teaspoon ground cloves
  • 1⁄4 teaspoon ground ginger
  • 1⁄4 teaspoon nutmeg
  • 4 eggs
  • 1 cup canned pumpkin
  • 1 cup applesauce
  • 3⁄4 cup packed brown sugar
  • 3⁄4 cup sugar

Directions

  1. Preheat oven to 350 degrees. Lightly coat an 8 ½ x 4 ½ -inch loaf pan with cooking spray or oil and set aside.
  2. In a medium bowl, combine flours, baking powder, baking soda, cinnamon, salt, cloves, ginger, and nutmeg.
  3. In a separate bowl, combine the eggs, pumpkin, applesauce, brown sugar and sugar. Mix until well combined.
  4. Add the wet ingredients to the dry ingredients. Stir only until the dry ingredients become moistened. Be careful not to over mix.
  5. Pour batter into loaf pan and spread into the corners.
  6. Bake for about 60 minutes or until a wooden pick inserted into the center of the loaf comes out clean.
  7. Remove from oven and let cool in pan for 10 minutes.
  8. Remove from pan and let cool completely on a rack. Slice to serve.
  9. Wrap in plastic or foil to store for several days or freeze for up to a month.

Photo and Recipe Source: https://www.foodhero.org/recipes/low-fat-pumpkin-bread

Hearty Chicken and Homemade Noodle Soup

Hearty Chicken and Homemade Noodle Soup

by | Oct 15, 2020 | Recipes

Number of servings: 10 cups

Time for preparation (including preparation & cooking): 1 hour

Ingredients

Noodles

  • 1 1⁄4 cups flour
  • 2 eggs
  • 3 Tablespoons water

Soup

  • 3 cups water
  • 4 1⁄2 cups low-sodium chicken broth (see notes)
  • 2 chicken breasts, cooked and chopped
  • 2 cups mixed vegetables, fresh, canned, or frozen
  • 1⁄4 teaspoon pepper

Directions

  1. For noodles: Put flour in a medium bowl, make a well in center, and add eggs. Mix well. Add water 1 tablespoon at a time, until dough is stiff but easy to roll.
  2. Place dough onto a floured surface. Roll dough to ½ inch thickness using a rolling pin or a sturdy, straight sided drinking glass or jar.
  3. Cut into 1/4 to 1/2 inch strips, about 3-5 inches long. Let sit for 5-10 minutes.
  4. For soup: In a large pot, add water and chicken broth; bring to a boil.
  5. Add noodles a few at a time to water and chicken broth mixture. Bring the soup back to a boil.
  6. Add chicken, vegetables, and pepper. Boil for 12-15 minutes or until noodles are tender. Serve warm.
  7. Refrigerate or freeze within 2 hours.

Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Try whole wheat flour to include whole grains.
  • Freeze extra for another meal.

Recipe & Photo Source: https://www.foodhero.org/recipes/hearty-chicken-and-homemade-noodle-soup