All too often, fall is overloaded with sweet snacks and not enough nutrient-filled foods. Scientific evidence continues to support that excessive sugar consumption can lead to poor intestinal and overall health, and can be closely linked to our immune system (read more about sugar and gut health in the research linked here, here, here, and here ).
For that reason, in recent years I’ve tried to find a savory snack to balance out the fall treats I enjoy so much. I've found that balancing savory snacks and sweet treats actually makes the holiday eating more enjoyable. These two recipes emerged as my sweet and savory pumpkin favorites this year. They are not only crowd-pleasers, but also great options for vegan and food-allergy avoiding guests. Both of these recipes come from Tasty, and they are perfect as is, so I’ve just linked the recipes here and added my notes as to small things I would do differently. Try them out and tell me what you think!
Savory Snack
Savory Pumpkin Hummus
Link: Click Here for the recipe
Did you know that hummus made from chickpeas has high nutritional value? This hummus has pumpkin also, adding necessary vitamins and minerals to fall holiday dishes. It’s refreshing to have something to pair with fruits and veggies when you want to avoid a sugar rush around the holidays. Apples and bell peppers make great side dishes, as do whole grain or gluten-free crackers.
To make this recipe even easier, I used pre-portioned, individual hummus cups in this recipe. You can easily see how many small packages you need by looking at the amount of ounces on the lid and adding them together to get the desired amount. This recipe made quite a bit, so definitely cut it in half if you aren’t aiming to feed a crowd.
Sweet Treat
Vegan Pumpkin Cupcake with Maple Frosting
Link: Click Here for the recipe
I would definitely be aware of the sugar in this recipe. It’s not necessarily “healthy”, but when made for a crowd or if you bake it in mini muffin tins, it helps to keep individual consumption at a healthy level. Focus on what I like to call intentional indulgence with these (a concept I introduce in my Personal Meal Planning Program) -- these cupcakes are so good, but practice moderation when you plan to make them. It’s completely normal to eat sugar, but in a balanced way. You can read more about sugar and sugar substitutes by clicking here. Luckily, this recipe has a good amount of pumpkin and other ingredients that add healthy nutrients and healthy fats along with the sugar. They’ve become a family favorite around our house!
Have you taste tested these recipes?
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