So happy that BSI is back!  I think it just makes you more creative in the kitchen when you have to build a recipe around a particular ingredient.

I am happy that pumpkin is approved on the Paleo diet too – I plan on using almond flour to make some pumpkin pancakes – they come together great in my head, so we’ll see later in the week how they turn out. 😀

In no particular order:

Veronica made Eggnog Pumpkin Bread – yum!

Not only is she a great baker, but she had the best idea for a Paleo meal for me this week – banana pepper roast – simply cook a beef roast with a jar (brine and all) of banana peppers and cook in a crock pot all day.  Can’t wait to try this!

Next up is Renee – she made Pumpkin Yeast Bread.  Love that if you slice this in 12 slices, its only 4 points a slice! 😀

Next up is Debbi with Pumpkin Pasta with Bacon.  Um, pretty sure everything is better with Bacon!

Next up is Elizabete – her first time entering!  She made her own version of Pumpkin Pie.

Next up is Sara – she made Pumpkin Walnut Muffins.  I love walnuts – next to cashews I think that’s my next favorite nut.

Next up is Autumn who made Pumpkin Bars ala Paula Dean.  Gotta love a Paul Dean recipe that has both 1 cup of oil and 1/2 a cup of butter! 😀

Next up is Spicebites – she came up with a super easy pumpkin chocolate chip cookie.  Love the chocolate and pumpkin combo!

And my sister made pumpkin banana bread – if she would have had chocoloate chips, those would have been included too!

And Mara made Hazelnut Pumpkin Brittle – wow!

And now for my entry!  I’ve been working on a pumpkin ravioli recipe, but couldn’t seem to get my ravioli dough thin enough.  Duh!  Wonton Wrappers to the rescue!

Biz’s Pumpkin Ravioli (each ravioli: 43 calories, 1.2 fat, 6 carbs, .5 fiber and 1.8 protein – or 1 PointPlus each – or a serving of 5 ravioli: 218 calories, 6.5 fat, 30 carbs, 2.6 fiber and 9.1 protein or 6 PointsPlus).

  • 1 cup canned pumpkin
  • 1/2 cup part-skim ricotta cheese
  • 2 tablespoons Parmesan cheese
  • pinch of salt
  • pinch of pepper
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon crushed red pepper
  • 20 wonton wrappers
  • 1 tablespoon butter

Mix everything together but the wontons and butter.  Refrigerate for 15 minutes.  Lay your wonton wrapper on your cutting board – I used my melon baller and got 20 ravioli.

The filling is almost souffle like – so airy.  I boiled a pot of salted water and in batches of 4, cooked the ravioli for 2 minutes.  Be careful not to let your ravioli touch after coming out of the water – a couple of mine stuck together like glue.  Once they were all boiled.

In a large non-stick pan, melt butter.  Pan fry the ravioli for about 2 minutes a side – I love the texture of these and the tablespoon of butter was plenty.

And then I made a soup with 1.5 cups of chicken broth, sliced lemon grass and basil – so simple and delicious!

Since wontons are obviously not Paleo – my Mom is getting the rest of the pumpkin ravioli.  I am meeting her today for lunch and going to Whole Foods for almond flour, coconut milk and coconut water. 😀

I did get some exercise in yesterday!  It’s been over a year since I went to the trails near my house – literally a 2 minute drive from my house – its absolutely beautiful.

I walked for 30 minutes before going to the grocery store – wish I would have had more time!

And the winner of this weeks BSI  . . . DEBBI with her pumpkin bacon pasta – I will definitely give this one a try when I finish my Paleo diet. 😀  Debbi – email me your address at and I’ll get your $10 Starbucks card to you.

While Mara agreed to host this week, since she’s at the Foodbuzz festival this weekend, I am having my sister host this week and Mara can have the week after.

So Jennifer will post the new BSI ingredient by tomorrow – thanks to everyone who participated this week!

Enjoy your Sunday!

And you have until tomorrow morning to enter my food scale giveaway! :d