Turmeric Deviled Eggs that Look Like Autumn Pumpkins

It’s going to be an egg-celent Halloween! Tea & Turmeric Spiced Deviled Eggs bring healthy balance to the season’s sugary treats. Plus, the center yolk filling looks like a little pumpkin thanks to the vibrant hue of turmeric and a tiny piece of sage sticking out of the top for a stem. Of course, you can eat these ANY time of year!

These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  

These pumpkin deviled eggs (no actual pumpkin in the recipe) are ridiculously easy to make. After eggs are hard boiled, they soak in a black tea- soy sauce mixture. That dark mixture “stains” the cracks and crevices. When peeled, they will look crazed and delightfully rotten. The longer you leave chilled in the tea soak (2-24 hours), the better the markings will come out. I got a little impatient on this batch, lol!

These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  
These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  

Ground turmeric is the secret ingredient that makes the filling orange and perfect Halloween deviled eggs and Thanksgiving deviled eggs. Bonus, it’s an anti-inflammatory superfood. The health benefits of turmeric are bountiful, and very helpful for an athlete or person pursing an active lifestyle.

Turmeric, which contains the plant compound curcumin has been shown to have analgesic properties and anti-inflammatory effects. Inflammation is a natural response to exercise and can lead to muscle soreness and fatigue, and incorporating turmeric into your diet may help expedite workout recovery.  P.S. My Turmeric Mashed Potatoes are another favorite turmeric recipe I use to fuel workouts.

After mashing up the yolks with mayo of choice, it’s time to fill the egg white centers. I’ve NEVER been good with a piping bag to make it look pretty – but the best hack ever is to use a spring-loaded melon-baller (or cookie scoop) to gather up the filling and plop nicely on the of the eggs. Another tip to slicing the eggs in half cleanly and nicely is to use a drafted blade knife. Little bits of fresh sage make “stems” for these fall deviled eggs – you could also substitute another herb. This is a fun and festive Halloween snack that comes out cute ever time without having to be a professional food stylist (trust me, I don’t have the patience!).

These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  
5 from 5 votes
These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season. Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.
Tea & Turmeric Spiced Deviled Eggs for Halloween and Thanksgiving
Prep Time
8 mins
Cook Time
12 mins
Total Time
2 hrs 20 mins
 

These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  

Course: Appetizer, Snack
Keyword: autumn, eggs, halloween, thanksgiving, tumeric
Servings: 12 pieces
Ingredients
  • 6 hard-boiled eggs unpeeled
  • 4 black tea bags
  • 2 cups water possible more
  • ¼ cup soy sauce
  • ¼ cup Mayonnaise of choice
  • 1 tsp ground turmeric
  • 1 tsp. yellow mustard
  • Salt and ground pepper to taste
  • Fresh sage snipped into little “stems”
Instructions
  1. Heat about 2 to 2.5 cups water in large, microwave-safe dish and add 4 black tea bags. Add soy sauce and let all steep for 10 minutes or so while you prepare the eggs.
  2. Prepare hard-boiled eggs per your preferred method. I cover eggs just barely with cold water and bring to a rolling boil for 1 minute. Then I cover and turn off the heat for 12 minutes, followed by removing from pot and into a bowl of cold ice-water.
  3. Crack the shells of the hard-boiled eggs gently with a spoon. Do not remove the shell.
  4. Put the cracked eggs in the tea mixture and refrigerate for at least 2 hours.
  5. Remove eggs from the refrigerator, peel carefully, and cut eggs in half lengthwise.
  6. Scoop out the egg yolks and transfer to a bowl.
  7. Set the whites aside.
  8. Mash the yolks with the mayonnaise, turmeric, mustard, and salt/pepper. Use a melon-baller to scoop the mixture into the egg white cavities.
  9. Garnish with snipped fresh sage.

Recipe Notes

Better-For-You Artichoke and Green Chile Dip with Cottage Cheese

Name your top three favorite hot party dips. Chances are a creamy artichoke dip is among the ranks. Creamy, cheesy, and comforting, it’s become a beloved classic in American cuisine, often served at parties, sporting events, and casual get-togethers.  I’ve made a better-for-you Artichoke and Green Chile Dip with Cottage Cheese that still offers that same indulgent vibe, but with a much more mindful nutritional profile.

Better-for-You Artichoke and Green Chile Dip with Cottage Cheese is a comforting snack and party appetizer, perfect for football season, the holiday season and upcoming get-togethers.

However, it’s often made with high-calorie, high-fat ingredients such as cream cheese, sour cream and/or mayonnaise. But, I’ve found that swapping in blended cottage cheese makes an ideal healthy substitution for many of these ingredients. You still get a cheesy, smooth result, but an artichoke dip with less fat and calories – plus with more protein!

 In fact, blending cottage cheese for recipe is one of my favorite healthy hacks to reduce fat and bump up protein. Also, it’s a simple solution that helps me avoid the curdy cottage cheese texture that I personally find a little off-putting.

Blending cottage cheese until creamy smooth is a healthy hack that can replace higher calorie and fat foods in recipes, plus it offers a protein boost!

To me, blended cottage cheese is very similar to ricotta cheese and is a smart swap in so many sweet or savory recipes for every meal of the day – I’ve made dozens!  If you like this Cottage Cheese Artichoke Green Chile Dip, I’ll let you in on these two easy pasta recipes that use cottage cheese:

Wondering about the nutrition on this Green Chile Artichoke Dip? It’s still ooey-gooey and low-carb but has only 84 cal, 5g carbs, 3.4 fat for a generous-sized, approximate 1/3-cup serving! Plus, you get 7.5g protein with that!

Better-for-You Artichoke and Green Chile Dip with Cottage Cheese is a comforting snack and party appetizer, perfect for football season, the holiday season and upcoming get-togethers.

Serve this cottage-cheese based dip with veggies, pita chips, pile in wrap or potato! We used our leftovers on pasta tonight, delish!!!

Fun fact, I’m a Hatch Green Chile Champion  🏆


Note: You can sub canned green chiles, but I am kind of a Hatch green chile snob and either blister my own on the grill or buy them prepped and straight from the source via my favorite Hatch chile farms in New Mexico.

5 from 5 votes
Better-for-You Artichoke and Green Chile Dip with Cottage Cheese is a comforting snack and party appetizer, perfect for football season, the holiday season and upcoming get-togethers.
Better-for-You Artichoke Green Chile Dip with Cottage Cheese
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: appetizers, Snack
Cuisine: American
Keyword: artichokes, cottage cheese, dip, hatch green chile
Servings: 9 1/3 cup servings
Calories: 83 kcal
Ingredients
  • 1/3 cup chopped fire-roasted Hatch green chiles or can sub a 4-ounce can, drained well
  • 1 12-oz jar artichoke hearts, drained and chopped (reserve 2 tsp. liquid)
  • 1 cup 2% cottage cheese
  • 1/2 cup 0% plain Greek yogurt
  • 1 1/2 tsp lime juice
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 3/4 cup fresh-grated Parmesan cheese divided
Instructions
  1. Preheat oven to 350F. Chop up chiles, removing seeds Beforehand. Drain and Chop artichokes (save 2 tsp jar liquid).

  2. Set aside. In small blender, add Cottage cheese, yogurt, lime juice, lime juice, garlic, reserved artichoke "juice", salt and pepper and blend until smooth.

  3. Pour yogurt mixture into 3-cup capacity baking dish.

  4. Add ½ cup Parmesan, artichokes and chiles into mixture, stir well. Top with remaining ¼ up Parmesan.

  5. Bake uncovered for 20-30 minutes, until bubbling and lightly browning on top.

Mulled Watermelon Apple Cider Warms Spirits in Holiday Season

This post is sponsored by National Watermelon Promotion Board.

Watermelon warms the soul and spirit in any season! Simmer a pot of Mulled Watermelon Apple Cider for friends and family this holiday season, it’s a hot holiday punch that is naturally sweet and delicious.

This easy-to-make warm punch featuring watermelon juice is naturally sweet and delicious, bejeweled with fruit and fragrant with seasonal spices. Brandy optional! Perfect for holiday entertaining, including brunches, open houses, cocktail parties and more!

Bejeweled with fruit and fragrant with seasonal spices, this easy-to-make hot punch is features watermelon juice. Fresh watermelon juice is available for purchase in the produce department of many larger grocery stores, or make your own by blending cubed watermelon and straining off the pulp. Check out Watermelon.org for a great demo on how to make watermelon juice.

Ingredients for Mulled Watermelon Apple Cider, a hot holiday punch

This warm holiday punch is primarily watermelon juice, an amazing fresh juice that offers vitamin C, lycopene, l-citrulline, and other beneficial nutrients. I also added spiced apple cider and always use the fresh, no-added-sugar, 100% juice cider from the chilled section of my market.

This easy-to-make warm punch featuring watermelon juice is naturally sweet and delicious, bejeweled with fruit and fragrant with seasonal spices. Brandy optional! Perfect for holiday entertaining, including brunches, open houses, cocktail parties and more! Make a big batch in a Dutch oven or keep warm for hours in a slow cooker for your Christmas gathering.
Check out the Pinterest Video Demo at: <<LINK>>  

For a show-stopping presentation (and to make a drink that you can also snack on), add a generous amount of fruit to the pot including diced watermelon, fresh cranberries, pears and apples. Is it a fruit salad, beverage or both? You decide!!!

Spices used in Mulled Watermelon Apple Cider including cinnamon, cloves and star anise.

While simmering on the stove top, add whole spices such as cinnamon sticks, star anise and whole cloves. Watermelon and cinnamon make magic together, you can even just sprinkle a little on a wedge for an instant flavor experience.  Also, allspice, nutmeg and cardamon are additional spices that would work well in this hot watermelon drink, use all mentioned or any combination you prefer! Used frequently in in hot beverages, these warming, aromatic spices are called “mulling spices.”  Add smaller bits, such as cloves and allspice, to a tea ball so that they can be easily strained out before serving. However, keep the whole cinnamon sticks in – they make fun stirrers!

This easy-to-make warm punch featuring watermelon juice is naturally sweet and delicious, bejeweled with fruit and fragrant with seasonal spices. Brandy optional! Perfect for holiday entertaining, including brunches, open houses, cocktail parties and more!

Completely optional, but a nice add-in to this watermelon apple cider is a bit of brandy – it just blends in so nicely with the fruit juices and spices!   

Pro tip: For a lingering brunch gathering or holiday open house, keep the watermelon punch warmed for hours in a slow-cooker set on low.

 For more ways to enjoy watermelon during the holiday season, including more watermelon beverages and pairing suggestions perfect for a grazing tray, visit Watermelon.org .

5 from 2 votes
This easy-to-make warm punch featuring watermelon juice is naturally sweet and delicious, bejeweled with fruit and fragrant with seasonal spices. Brandy optional! Perfect for holiday entertaining, including brunches, open houses, cocktail parties and more!
Mulled Watermelon Apple Cider
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Watermelon is wonderful in every season! Ladle mugs full of this warm watermelon punch that is bejeweled with fruit and steeped with mulling spices like cinnamon and cloves!

Course: Beverage, party
Keyword: christmas, cider, entertaining, punch, spiced, watermelon
Servings: 8 servings
Ingredients
  • 6 cups fresh 100% watermelon juice
  • 3 cups fresh 100% spiced apple cider
  • Mulling spices of choice* including cinnamon sticks, star anise, whole cloves, grated nutmeg, cardamon
  • 1 cup brandy optional
  • 2 cups diced watermelon
  • 1 small apple sliced crosswise and quartered
  • 1 small pear sliced crosswise and quartered
  • 1 cup fresh cranberries
Instructions
  1. In large pot or slow cooker, add watermelon juice and apple cider.
  2. Add mulling spices. Cinnamon sticks and big pieces of star anise can be used whole, but smaller spices should be placed in a tea ball for easy discarding after simmering.
  3. Bring juices to low simmer, for 15 minutes, allowing spices to steep. If using slow cooker, heat on high for 1 hour, then reduce heat to warm for serving.
  4. If desired, add brandy in the last few minutes of cooking. Drink is equally delicious without alcohol, option is yours.
  5. Ladle out and pour into mugs.
Recipe Notes

*During the holiday season, “mulling spice” blends are sometimes available in the bulk or spice aisle of store for convenience

Cranberry Orange Pecan Sheet Pan Pancakes |Low-carb, Paleo, Gluten-free

Making Cranberry Orange Pecan Sheet Pan Pancakes is the perfect solution to holiday morning madness! Say goodbye to being sequestered in the kitchen, standing over a hot griddle flipping hot cakes endlessly while family and guests are having all the fun.

Per serving: 336 calories, 29g fat, 10.7g total carbs (4.3g fiber, 0.3g sugar, 6.4g net carb), protein 10.6g



12.3 ounce package low carb pancake mix (I used Nush. Recipe should work with appox 3 cups of any other type pancake mix)
½ cup vanilla collagen hydrolysate (or protein powder)
2 2/3 cups water
1 ¼ cups fresh cranberries
½ cup pecan pieces
1 tbsp. orange zest
Optional: syrups, extra nuts, whipped cram

Pre-heat oven to 350F.
Mix together pancake mix and collagen hydrolysate powder.
Add water and stir until combined (a little lumpy better than over-stirring).
Mix in cranberries.
Pour into approximate 13” x 18” rimmed baking sheet
Sprinkle with pecan pieces and orange zest.
Bake for 25  minutes, or until set and top is turning golden.  Remove and let cool in pan for 5 minutes.
Slice into 12 “squares,” and serve with syrup of choice and any extra toppings (or eat plain). Can be meal-prepped by freezing in single portions and thawed and reheating when ready.
.

Just whip up the cranberry pecan pancake batter in minutes (or even the night before) and pour into a rimmed baking sheet and pop into the oven for 25 minutes. After that, your work is done!  Easy pancake recipes using mix are one of my favorite Christmas morning breakfast ideas

Per serving: 336 calories, 29g fat, 10.7g total carbs (4.3g fiber, 0.3g sugar, 6.4g net carb), protein 10.6g



12.3 ounce package low carb pancake mix (I used Nush. Recipe should work with appox 3 cups of any other type pancake mix)
½ cup vanilla collagen hydrolysate (or protein powder)
2 2/3 cups water
1 ¼ cups fresh cranberries
½ cup pecan pieces
1 tbsp. orange zest
Optional: syrups, extra nuts, whipped cram

Pre-heat oven to 350F.
Mix together pancake mix and collagen hydrolysate powder.
Add water and stir until combined (a little lumpy better than over-stirring).
Mix in cranberries.
Pour into approximate 13” x 18” rimmed baking sheet
Sprinkle with pecan pieces and orange zest.
Bake for 25  minutes, or until set and top is turning golden.  Remove and let cool in pan for 5 minutes.
Slice into 12 “squares,” and serve with syrup of choice and any extra toppings (or eat plain). Can be meal-prepped by freezing in single portions and thawed and reheating when ready.
.

I used a low carb pancake mix from Nush, it makes this type of sweet breakfast doable for keto, low-carb, sugar-free, Paleo, and gluten-free diets. However, three cups of any type pancake mix could be substituted.

These low-carb sheet pan pancakes feature cranberries to add a sweet-tart flavor and a pop of bejeweled color. A cup of raw cranberries has about 8g net carb, so spread across a keto cranberry pancake recipe with more than 12 servings, the result is almost insignificant. HOWEVER, do not substitute dried cranberries, they are more carbohydrate concentrated (100g+ per cup) and can have added sugars.

For a traditional recipe, some might add orange juice to the recipe. But, a bit of fresh orange peel removed using a citrus zester on top provides all the citrus-y goodness while keeping calories and carbs much, much lower. In a pinch, I also swear by Valencia Orange Peel from McCormick’s – it’s shelf stable, always read, and can be stored in the spice cabinet.

Per serving: 336 calories, 29g fat, 10.7g total carbs (4.3g fiber, 0.3g sugar, 6.4g net carb), protein 10.6g



12.3 ounce package low carb pancake mix (I used Nush. Recipe should work with appox 3 cups of any other type pancake mix)
½ cup vanilla collagen hydrolysate (or protein powder)
2 2/3 cups water
1 ¼ cups fresh cranberries
½ cup pecan pieces
1 tbsp. orange zest
Optional: syrups, extra nuts, whipped cram

Pre-heat oven to 350F.
Mix together pancake mix and collagen hydrolysate powder.
Add water and stir until combined (a little lumpy better than over-stirring).
Mix in cranberries.
Pour into approximate 13” x 18” rimmed baking sheet
Sprinkle with pecan pieces and orange zest.
Bake for 25  minutes, or until set and top is turning golden.  Remove and let cool in pan for 5 minutes.
Slice into 12 “squares,” and serve with syrup of choice and any extra toppings (or eat plain). Can be meal-prepped by freezing in single portions and thawed and reheating when ready.
.

Are these cranberry orange sheet pan pancakes healthy and nutritious? I’m glad you asked – because YES, they are. Each serving has 336 calories, 29g fat, 10.7g total carbs (4.3g fiber, 0.3g sugar, 6.4g net carb), and protein 10.6g. I like to serve with some warm sugar-free maple syrup and sometimes even a little whipped cream!

5 from 3 votes
Cranberry Orange Pecan Sheet Pan Pancakes cranberry pecan pancake Christmas morning breakfast ideas Easy pancake recipes using mix Low-carb sheet pan pancakes Stress free holiday brunch idea
Cranberry Orange Pecan Sheet Pan Pancakes | Low Carb, Gluten-free
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Minimize holiday morning stress with this easy sheet pan pancake recipe! In celebration of the season, it’s bursting with sweet tart cranberries and orange zest. Prep to plate in under 30minutes, and is made with a low-carb pancake mix (or traditional mix, too) for added convenience.  Feed a crowd, or meal prep and store in single-portion servings in the freezer of busy day breakfast.

Servings: 12 servings
Ingredients
  • 12.3 ounce package low carb pancake mix I used Nush. Recipe should work with appox 3 cups of any other type pancake mix
  • ½ cup vanilla collagen hydrolysate or protein powder
  • 2 2/3 cups water
  • 1 ¼ cups fresh cranberries
  • ½ cup pecan pieces
  • 1 tbsp. orange zest
  • Optional: syrups extra nuts, whipped cram
Instructions
  1. Pre-heat oven to 350F.
  2. Mix together pancake mix and collagen hydrolysate powder.
  3. Add water and stir until combined (a little lumpy better than over-stirring).
  4. Mix in cranberries.
  5. Pour into approximate 13” x 18” rimmed baking sheet
  6. Sprinkle with pecan pieces and orange zest.
  7. Bake for 25 minutes, or until set and top is turning golden. Remove and let cool in pan for 5 minutes.
  8. Slice into 12 “squares,” and serve with syrup of choice and any extra toppings (or eat plain). Can be meal-prepped by freezing in single portions and thawed and reheating when ready.
  9. .
Recipe Notes

Per serving: 336 calories, 29g fat, 10.7g total carbs (4.3g fiber, 0.3g sugar, 6.4g net carb), protein 10.6g

Note: This post contains affiliate links.

Sun-Dried Tomato Blue Cheese Spread | Easy Low Carb

Sun-dried Tomato Blue Cheese Spread is rich, creamy and bursting with bold flavor! With only three ingredients, it’s a simple, no-cook appetizer that can be made in mere minutes to delight guests who drop by unexpectedly – or to just satisfy your everyday snacking needs!

Only 3 ingredients and even fewer minutes needed to make this easy low carb appetizer.  Bold, creamy and amazing on crackers to melted on chicken or steaks, this tomato blue cheese spread will please! No cook, suitable for keto diets, and gluten free. Only 45 calories and 0.6g carb per serving.

This blue cheese and tomato spread is also a flavorful addition to any charcuterie tray, cheese board, and snack tray for low-carb summer entertaining.

Only 3 ingredients and even fewer minutes needed to make this easy low carb appetizer.  Bold, creamy and amazing on crackers to melted on chicken or steaks, this tomato blue cheese spread will please! No cook, suitable for keto diets, and gluten free. Only 45 calories and 0.6g carb per serving.

Other serving suggestions for this creamy spread is to stir into warm pasta or veggies for an irresistible sauce. Additionally, a dollop of leftover creamy sun-dried tomato spread on a baked potato or over a plain grilled chicken breast creates “next level” yumminess.

The simplicity of this easy blue cheese spread with sundried tomatoes is legit – I mean, it’s REALLY EASY. Almost embarrassingly so, lol! Soften cream cheese and stir in blue cheese crumbles and sun-dried tomato pesto until mostly creamy (but I do like a few little lumps of the blue cheese to remain). Use a little spatula to transfer to a serving dish – the recipe yields enough to fill a 5 or 6-oz standard ramekin. If you want to get fancy, you can garnish with a sprig of fresh basil!

Only 3 ingredients and even fewer minutes needed to make this easy low carb appetizer.  Bold, creamy and amazing on crackers to melted on chicken or steaks, this tomato blue cheese spread will please! No cook, suitable for keto diets, and gluten free. Only 45 calories and 0.6g carb per serving.

The first time I made this, I CHOPPED oil-packed sundried tomatoes by hand . . . but quickly realized that I could just purchase a sundried tomato pesto and save so much time and mess. Do what you prefer – just don’t use the dry-packed sun-dried tomatoes though – they don’t add as much flavor and incorporate as well into the spread.

As I hinted, this recipe is low carb by nature – use full-fat cream cheese (which I did) if you are looking for a Keto cheese spread with the lowest possible carb yields.  Each serving of this easy keto appetizer (about ½ ounce) has 46 calories, 4.4g fat, 0.6g carbohydrate and 1.4g protein.

This post contains affiliate link.

5 from 2 votes
Sun-Dried Tomato Blue Cheese Spread | Keto, Low Carb, Gluten Free
Prep Time
3 mins
Total Time
3 mins
 
Course: Appetizer, party, Snack
Keyword: blue cheese, cream cheese, pesto
Servings: 12 servings
Calories: 45 kcal
Ingredients
  • 4 oz. full-fat cream cheese, softened
  • 1/4 cup crumbled blue cheese
  • 1 Tbsp. sun dried tomato pesto from jar
Instructions
  1. Soften cream cheese and blue cheese on counter for 15 minutes. Mix together cheese along with pesto in bowl until mostly smooth, but some lumps of the blue cheese is wanted. Keep chilled until serving.

  2. Serve with crackers or bread. Also great melted into warm veggies, noodles or a spoonful dolloped on a baked potato or over a simple grilled chicken breast or steak.

Recipe Notes