The Health Benefits of Fall Spices

Estimated time to read 5 minutes

It’s fall, y’all! And we all know, with fall comes certain flavors - like pumpkin spice! Your little ones won’t be sipping lattes, but that doesn’t mean they can’t enjoy the warm and cozy flavors and immune-supporting benefits of fall spices.

Spice up your babe’s life -- and palate -- with seasonal tastes of fall found in our new Pumpkin Cinnamon Puffs! And yes, you can have some too :)

So let’s take a look at some of the health benefits of these popular fall spices and veggies, which are also the ingredients in our new Pumpkin Cinnamon Puffs:

• Cinnamon: Loaded with antioxidants, cinnamon has antifungal, antibacterial, and anti-inflammatory properties. It is also known to help balance blood sugar, which helps keep energy and mood stable in both kids and adults!
• Ginger: With potent anti-inflammatory and antibacterial properties, ginger is a favorite for supporting digestion and fighting illness. Gingerol is the primary active component of ginger that provides these benefits.
• Nutmeg: Contains powerful anti-inflammatory plant compounds that act as antioxidants. Nutmeg also has antibacterial properties. These properties are particularly prevalent in the oral region, and nutmeg has been studied for its benefits to dental health!
• Clove: Full of antioxidants and fiber, cloves contain the active component Eugenol. Eugenol is a natural anesthetic that can help fight bacteria and reduce pain and swelling.
• Sweet Potato: Rich in fiber, antioxidants, and beta carotene, a form of vitamin A that can support vision and immunity.
• Pumpkin: Contains vitamins A, C, and E, plus lutein, zeaxanthin, iron, and folate. Pumpkin also packs antioxidants and carotenoids that can boost the immune system and support eye health..
• Carrot: Full of nutrients & plant compounds associated with heart, eye, & digestive health (fiber, vitamin A, biotin, vitamin K1, potassium, vitamin B6, carotenoids, & more!)
• Rosemary: High in antioxidants with antimicrobial and anti-inflammatory compounds that can protect the body from oxidative damage and inflammation. It has also been linked to brain, heart, eye, and digestive health. Rosemary extract is used in our grain-free puffs, helping to preserve them while exhibiting potential antimicrobial benefits.

More fall spice fun

Our grain-free pumpkin spice puffs are a great way to grab some fall spice flavors (and health benefits!), but if you’re looking for more, try out these three baby and toddler-friendly recipe ideas:

Paleo Pumpkin Protein Pancakes

Ingredients

• ⅔ cup canned or fresh pumpkin puree (make sure you aren’t getting pumpkin pie mix, which is sweetened)
• 2 tsp baking powder
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• 2 large eggs (pasture-raised preferred!)
• 4-6 Tbsp coconut flour
• 1 scoop Grass Fed Collagen powder (we like Vital Proteins and Thrive Market)
• Coconut or avocado oil, for cooking

Directions

1. To a large mixing bowl, add pumpkin puree, baking powder, cinnamon, ginger, collagen, and vanilla extract and use a fork or whisk to combine.
2. Add eggs and whisk thoroughly until combined.
3. Add coconut flour, 1 tablespoon at a time until a thick but scoopable batter is achieved (it should be thicker than your average pancake batter, but not dry).
4. Heat a large skillet over medium heat. Once hot, add a little coconut oil to coat the pan. Then spoon in roughly 3-Tbsp amounts of batter and reduce heat to low. Cover with a lid to help the center cook through.
5. Cook for 3-4 minutes, then remove the lid and flip carefully (these are more delicate than the typical grain-containing pancake). Cook for 3-4 minutes more (lowering heat as needed if cooking too fast) or until the underside is golden brown. Transfer cooked pancakes to the preheated oven or to a serving plate.
6. Top with desired toppings (nut or seed butter, coconut yogurt, etc.)

Baked Ginger Carrots

Ingredients

• 2 pounds carrots, peeled and cut into 3-inch pieces
• 2 teaspoons olive oil
• ½ teaspoon sea salt
• 1 teaspoon finely minced fresh ginger or ½ teaspoon dried ground ginger
• Freshly ground black pepper, to taste

Directions

1. Preheat the oven to 425 degrees.
2. In a large bowl, combine carrots, 2 teaspoons olive oil, salt, pepper, and ginger. Toss to evenly coat.
3. Place carrots on a baking sheet and roast for approximately 30 minutes or until slightly caramelized and tender, stirring once halfway through.

Cinnamon Sweet Potato Mash

Ingredients

• 4 large sweet potatoes, peeled and cubed
• ½ cup full-fat coconut milk
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• ½ teaspoon ginger
• ½ teaspoon sea salt (or to taste)

Directions

1. Add sweet potatoes in a large pot and fill with water. Cook for 20-25 minutes or until fork tender. Drain and set aside.
2. In a saucepan, heat coconut milk, vanilla, cinnamon, ginger, and salt until smooth and just boiling.
3. Pour the coconut milk mixture over the sweet potatoes and mash until smooth.
4. Grease a baking dish, pour in the mixture and bake at 350 degrees F for about 30 minutes.
5. Once out of the oven, sprinkle with more cinnamon and salt before serving!