Today on #FoodFriday, I would like to share with you a recipe from the American Heart Association. I came across this recipe into a monthly email that I receive from my gym.
If you are looking for a simple, light lunch idea, this is a good recipe. It’s healthy and low calories. You can always eat it with a slice of toast with avocado or just a nice piece of bread or by itself if you’re not so hungry.
- 1/2 Tbsp canola oil
- 1 onion (finely chopped)
- 3/4 Tbsp minced, fresh gingerroot
- 1 tablespoon fresh or jarred minced garlic
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 1 Tbsp all-purpose flour
- 1 can low-sodium vegetable broth
- 1 cup of water
- 2 can pumpkin puree
- 1 cup skim milk
- 1/4 cup fat-free sour cream, to serve (optional)
- 2 Tbsp chopped chives (optional)
For tips and directions for this recipe, visit the American Heart Association Recipe Page.
My own advice, make sure to get the 100% pumpkin puree. This was my second attempt to make as my husband bought the pie filling instead of the regular puree the first time I tried it. What a waste! I didn’t realize until I tasted it. OMG, it was so sweet! Made me laugh though. Quite a funny story. 🙂
*** If you try the recipe, I’d love to hear your thoughts!