Tag Archives: pumpkin

How to Make a Smoothie Bowl

Smoothie Bowls-001

Cold, creamy and thick enough to be eaten with a spoon, this nutrient-dense smoothie bowl packs a powerful punch into your morning routine. But don’t limit it to just breakfast. Smoothie bowls make great snacks and desserts, too!

If you aren’t familiar with smoothie bowls, the basic idea is to make a thicker smoothie and then top it with nutritious, game-changing ingredients like hemp seed, cacao nibs, goji berries, chopped nuts, sliced fruit/berries and whole grain cereals.

The options are truly endless so go with what YOU like! Below are some suggestions to get you started.

Fruit/Vegetables: Frozen fruits work best but you can also use fresh (just add a bit of ice).  Spinach, kale, beets, zucchini and pumpkin are great options! One ½ cup serving of LIBBY’S® 100% Pure Pumpkin gives you more than 100% of daily value of Vitamin A – which may protect the body from free radicals and help support vision, heart and lung health. Good to know, right?

Liquids: Smoothie bowls don’t require a lot of liquid, just enough to make it easy enough to blend. Think evaporated milk, almond milk, soy milk and coconut milk – all great options!

Protein/Good Fats: Flax meal, avocado, nuts, nut butters, coconut oil and protein powder add nutrition and consistency to smoothie bowls.

Toppings: Toasted nuts,whole grain cereals, hemp seeds and chia seeds add a nice crunch. Fresh and dried fruits add a pop of color and touch of sweetness. Be mindful about how many toppings you use – the calories can add up! One to two tablespoons (total) per serving is plenty.

Get ready to fuel your body and satisfy those taste buds!

Mixed Berry Smoothie Bowl

Ingredients for 3 servings (about ¾ cup per serving):

2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk

1/2 banana, sliced and frozen

1 cup frozen mixed berries

2 cups fresh spinach

1 cup fresh kale

1 tablespoon flax meal

Topping suggestions: lowfat granola, toasted coconut, hemp seeds, chia seeds, toasted almonds

Smoothie Bowls-process-001 400

The base for this recipe consists of mixed berries, banana, fat free evaporated milk, spinach, kale and flax meal (pictured above).

Smoothie Bowls-process-002 400

Place evaporated milk, banana, berries, spinach, kale and flax meal in food processor or heavy-duty blender; cover.

Smoothie Bowls-process-003 cropped

Process until thick and creamy.

Smoothie Bowls-001 cropped 400

Divide between bowls. Top each with desired toppings.

Here’s a quick tip about the greens: freeze your fresh spinach and kale, and then just crumble into your food processor or blender container. I usually purchase bagged prewashed spinach and kale and put the entire bag in the freezer. If you are short on freezer space, divide the greens into smaller, single-serve portions and freeze in zip-top bags or covered containers.

Nutrition Facts per serving (about 3/4 cup plus 1 tablespoon of topping):

Calories: 130, Calories from Fat: 15, Total Fat: 1.5g (3% of DV), Saturated Fat: 0g (0% of DV), Cholesterol: 0mg (0% of DV), Sodium: 130mg (5% of DV), Carbohydrates: 25g (8% of DV), Dietary Fiber: 4g (16% of DV), Sugars: 14g, Protein: 7g, Vitamin A: 110% of DV, Vitamin C: 80% of DV, Calcium: 20% of DV, Iron: 8% of DV

Percent Daily Values are based on a 2,000 calorie diet.

Have a great week!


All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

Perfect Pumpkin Platters

Written by Cynthia

The warmth and joy of the holiday season is only made better by the food, people and memories we share them with. What I look forward to most this time of year is spending time with family and friends, while enjoying all of the great seasonal meals. One of my favorite of which is any dish that includes pumpkin!

In early fall, pumpkin becomes a staple in most households and a versatile super food that could be enjoyed both savory and sweet. Pumpkin also adds extra flavor, fiber and Vitamin A, while being low in fat and sodium.

At Nestlé Kitchens we have tons of delicious and even unique recipes using LIBBY’s® 100% Pure Pumpkin. Here’s a few of our favorites:

Pumpkin Chia Seed Pancakes

Pumpkin Chia Pancakes

These hearty pancakes feature whole wheat flour, chia seeds and pumpkin for a nutritious boost.

Pumpkin Curry Soup

Pumpkin Curry Soup

Curry and white pepper add zest and flavor to this creamy pumpkin soup that is sure to be a winter favorite at your table!

Pumpkin Spice Panna Cotta

Pumpkin Spice Panna Cotta

Oh!… how they will adore this easy yet completely delicious Pumpkin Spice Panna Cotta treat. Crushed gingersnaps add wonderful texture and flavor. For an elegant presentation, serve in ramekins topped with orange slices and crushed cookies.

Quick Pumpkin Pizza

Quick Pumpkin Pizza

Ready in less than 30 minutes, this Quick Pumpkin Pizza uses prepared pizza crusts. You’ll love the great flavor combinations of pumpkin, shredded Gouda or Fontina and parmesan cheeses, garlic and basil pesto. Toasted pine nuts add a flair. Perfect for entertaining when you’re sure to impress your guests with your flavor creativity.

Pumpkin Sage Pasta

Pumpkin Sage Pasta Recipe

Try this amazing Pumpkin Sage Pasta when you’d like to serve something elegant and distinctive. Works well with all types of pasta such as trottole, spirals, penne or bow tie. And it’s ready in 30 minutes! Garnish with fresh sage leaves for an extra flavor dimension and eye-catching appeal.

Tricks & Treats: Halloween Food Decorating Ideas

Written by Cynthia – 

Halloween can be such a festive holiday to share with friends and family or just about anyone who is ready to unleash their inner child. What I love most about Halloween is you can really have fun with food! Whether you’re entertaining the kids or just want to spook up some of those fall treats you’ve been waiting to enjoy all year, we have a few simple decorating ideas that are sure to inspire!

Spiderweb Curry Soup

Spiderweb Pumpkin Curry Soup:

Ground coriander, curry powder and crushed red pepper give this soup flavor dimension for the perfect fall dish. A simple decorative technique creates an eye-catching presentation too!

Here’s the quick TRICK: Pipe circles of sour cream onto the soup through a small cut in the corner of a plastic bag, then pull a toothpick or knife through the circles from the center to the edge of the bowl.

Nesquik Dirt Cake

NESQUIK® Dirt Cake Pudding:

This Halloween treat features layers of crushed cookie crumbs coated in NESQUIK®, gummy bugs, whipped topping and smooth chocolate pudding. It’s so good guests will be “digging” for more. Watch Chris’ how-to video as she walks you through this spooktacular concoction!

Bone Chillin Brew

Bone Chillin’ Brew:

Serve a witch’s cauldron of Bone Chillin’ Brew this Halloween with fruit juice and gloves to create hands made out of ice. Add dry ice for some extra special effects.


Spooky Spiders:

Get creative with these Toll House cookies made into spooky spiders. Just use some WONKA™ LAFFY TAFFY® and NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels as frosting to create these delightfully eerie cookie spiders.

Bootiful Ghosts

Boo-ti-ful Ghosts:

Perfect for a unique Halloween treat, Boo-ti-ful Ghosts are spooky and tasty, made with NESTLÉ® TOLL HOUSE® Premier White Morsels. Wrap these in pretty cellophane paper and ribbons for an extra special presentation!

For more fall recipe ideas, visit meals.com.

Cooking with Chia Seeds: Pumpkin Chia Seed Pancakes Recipe

Written by Chris – 

Pumpkin Chia Seed Pancakes Recipe

Chia seeds are a newly popular food which has a history of use by many Pacific Coast groups of Native Americans. One half ounce has about 70 calories, 2.5 grams of protein, 4.5 grams fat, 6 grams carbohydrates and 5 grams of fiber (source: USDA). The seeds look a little like poppy seeds and can be eaten right out of the bag or sprinkled over hot or cold cereal, yogurt and the like. They can even be added to salads, vegetables and cooked grains. You can bake with them, too! They’re mild in flavor, making them easy to incorporate into just about any recipe.

Pumpkin Chia Seed Pancakes Recipe

I recently added chia seeds to my family-favorite pumpkin pancake recipe. Let me start out by saying that this recipe already has LIBBY’S® 100% Pure Pumpkin in it, which is a nutritious powerhouse in itself (excellent source of Vitamin A and fiber per serving!). I added 2 tablespoons of chia seeds to the batter. You can add more if you want, but 2 tablespoons is a good starting point. When cooked, you can’t taste them in the pancakes, but you can see little black flecks. I wanted a little crunch and extra nutrition so I added some to the top, too.

Pumpkin Chia Seed Pancakes Recipe

Pumpin Chia Seed Pancakes

Ingredients for 18 pancakes:

  • 2 cups all-purpose flour or white whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups lowfat buttermilk
  • 2 large eggs
  • 1/2 cup LIBBY’S® 100% Pure Pumpkin
  • 2 tablespoons honey, granulated sugar or packed brown sugar
  • 3 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons chia seeds, plus more for garnish
  • Nonstick cooking spray
  • Pure maple syrup


COMBINE flour, baking powder, cinnamon, baking soda and salt in large bowl.

Pumpkin Chia Seed Pancakes Recipe

WHISK together buttermilk, eggs, pumpkin, honey and butter in large bowl. Add to flour mixture; stir until combined. Do not over mix. Let batter sit for 10 minutes; stir in chia seeds.

Pumpkin Chia Seed Pancakes Recipe

SPRAY griddle or a large nonstick skillet with cooking spray and heat over medium-high heat. Pour ¼ cup batter for each pancake onto griddle and cook for about 2 minutes or until edges are set and look dry. Flip over and cook for an additional 2 minutes or until golden brown. Top with additional chia seeds. Serve with syrup.

Tip: I don’t have a griddle at home, so I use a large skillet… which means I can only make 3 pancakes at one time. To keep the pancakes warm and moist while preparing the entire batch, spray a large cooling rack with nonstick cooking spray, and then place it on a large baking sheet in a 200° F. oven. As the pancakes are done, place them on the cooling rack, uncovered and in a single layer. I picked up this tip from Cook’s Illustrated. Works every time!

To print this recipe and check out the nutrition profile, click here and you will be taken to our recipe site, meals.com. You can print the recipe from there, plus find all sorts of other great recipes and articles, too! And if you are a pumpkin fan like me and like to add pumpkin to your recipes to boost nutrition, click here for creative solutions that may surprise you!

Related Recipes:

Puffy Pumpkin Pancakes Recipe Pumpkin-Orange Pancakes Recipe
Puffy Pumpkin Pancakes Pumpkin-Orange Pancakes

Soup: The Remedy to the Winter Blues

Written by Nick

It’s cold and flu season. It’s cold outside. It’s winter. February 2nd is Groundhog’s day and I’m not optimistic that Punxsutawney Phil has gotten over the fear of his shadow. So, my prediction, more winter, more cold, more SOUP.

Soups are the perfect remedy for cold winter nights. Chris Recently posted the about the warm and comforting Roasted Butternut Squash Soup, which inspired me to put together this soup round-up. What’s your favorite winter soup?

Cream of Mixed Vegetable Soup Recipe

Cream of Mixed Vegetable Soup

Prepare this in just minutes. It’s a great way to get some veggies and nourish your soul.

Chicken and Wild Rice Soup Recipe

Chicken and Wild Rice Soup

The rice adds great texture to this home-style recipe. It’s a great alternative to the classic cold remedy “Chicken Noodle Soup.”

Baked Potato Soup Recipe

Baked Potato Soup

A baked potato with all the fixings – as a soup! This is one of my all-time favorite soup recipes. It’s comfort food at its finest.

Pumpkin and Gorgonzola Soup Recipe

Pumpkin and Gorgonzola Soup

I love the flavors of Pumpkin and Gorgonzola. This warm wintery soup will have you feeling cozy in no time.

Maggi Beefy Onion Soup Recipe

Maggi Beefy Onion Soup

Nothing beats a beefy onion soup on a cold night. Serve this HOT topped with LOTS of cheese (just my opinion, but you can’t go wrong with lots of cheese).

Pumpkin Cheesy Soup Recipe

Pumpkin Cheesy Soup

I think the chopped pistachios topping is the real highlight of this recipe. I just love pistachios right now.

Broccoli Cheese Soup Recipe

Broccoli Cheese Soup

Broccoli and Cheddar cheese make the perfect pair. This soup is perfect as an appetizer or even as a main meal.

Bachelor in the Kitchen: Homemade Quick and Easy Pumpkin Pizza

Written by Nick

Quick Pumpkin Pizza Recipe

Pizza is REALLY good. I love all kinds of pizza. I have the “deserted island one food and one album conversation” all the time, and I’m always torn between pizza or burgers (the album is almost always Tom Petty and the Heartbreakers “Full Moon Fever,” just in case you were curious).

Any Friday night, I’m happy to throw a DIGIORNO® in the oven, but sometimes you have to make it a bit more gourmet. Usually that means I add some special cheese to a DiGiorno, or get a TOMBSTONE® Double Top Pizza, maybe a side of ranch for dipping the crust… the simple things. This time I thought it was time to try “homemade” and opted for this Quick Pumpkin Pizza.

I say homemade, but I used pre-made dough from the grocery store. You get all the satisfaction of rolling it out and making a nice thin crust in way less time. Plus, I’m not sure I’m ready for making dough from scratch and I didn’t want to risk any mishaps.

This pizza comes together so easily. The pumpkin, pesto, pine nuts and cheese really make a fantastic flavor combination. The pumpkin sauce is not something you expect in a pizza, but it really tasted great. It’s the perfect fall variety for all pizza lovers. I suggest serving it with a Strawberry and Arugula salad to complete the meal or try it as pizza bites and serve as an appetizer.

I think next time I might even mix my own dough. If you have any simple pizza dough recipes, let me know in the comments box below. Thanks!

Quick Pumpkin Pizza



PREHEAT oven to 450° F. Place pizza crusts on baking sheet.

COMBINE pumpkin, Gouda cheese and garlic in a small bowl; mix well. Spread mixture evenly on both pizza crusts, leaving a ½-inch border around edge.

SPRINKLE Parmesan cheese evenly over each pizza, leaving a border of pumpkin mixture showing.

DOT each pizza with one-half teaspoonfuls of pesto, dividing evenly on each pizza. Sprinkle each with pine nuts. Place other topping choices, if desired.

BAKE for 8 to 10 minutes or until cheese begins to bubble and crust starts to lightly brown.


Related Pumpkin Italian Cuisine:

Cheese Ravioli with Pumpkin Sage Sauce Recipe Pumpkin Spice Panna Cotta Recipe
Cheese Ravioli with
Pumpkin Sage Sauce
Pumpkin Spice
Panna Cotta

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