I seriously love all things pumpkin. You can tell the moment you step into my home – pumpkin scents everywhere. Now that it is almost fall there are some gourmands here and there… Imagine, it’s only September which means there is still time for me to up my game even more. Look out friends.
Pumpkin. What do you know? Well for starters: 1) High in fiber which helps with satiety and blood glucose control, 2) High in antioxidants as well as vitamin-A and vitamin-C which supports retinal function, hair, skin, and nail growth/support, and 3) High in water content thus if you’re slacking with fluids this will help. This awesome beta carotene/orange goodness is full of flavor which can be enhanced by spices such as cinnamon, cumin, and of course, pumpkin pie spice. This recipe is a wholesome way to get all your nutrients in while on the run and has been a breakfast lifesaver!
- 1/2 cup pumpkin; canned
- 2 frozen bananas; softened
- 1 cup unsweetened almond milk
- 2 tbsp almond butter; smooth (unsalted)
- 2 tbsp dry oats
- 1 1/2 scoops vanilla protein powder of choice
- 4 tbsp chia seeds
- 1/2-1 tbsp pumpkin pie spice
- 6 medium-large strawberries; fresh and chopped
- Combine all ingredients sans strawberries and mix/mash well until a homogenous mixture is formed. Divide pumpkin mixture among two mason jars or similar containers.
- Top with chopped strawberries and seal with a cover.
- Refrigerate overnight or 2-3 hours prior to consumption.
- Grab a spoon and get moving!
xxx – Sarah
November. This is my favorite month because it represents Thanksgiving. When I think of Thanksgiving I think of family, good eats, and wonderful conversations. In my household, the meal is always the most poignant part since there is something for each person to munch on and no one is the odd man out. We give thanks for our friends and family while reminiscing and looking ahead – I tend to look ahead at dessert.
This is an awesome dessert because it is gluten-free and friendly for most sufferers of celiac disease. If you are trying to reduce inflammation, a great way is to reduce your intake of gluten, or one of the other many inflammatory agents which include eggs, nuts, dairy, sugar, alcohol, and trans fats. Start small by taking something out of your diet that has one of these inflammatory agents and then add it back to see how your body reacts. Negative reactions include cramping, diarrhea, headaches, gargling of the stomach, vomiting, and nausea.
Remember – – – > > > Desserts are loaded with inflammatory ingredients but remember they do not have to be 100% ‘
bad‘ or ‘ off limits.’ Just consume in moderation rather than the whole thing at once. Keep something to be savored.
- 1 1/2 cups margarine – melted
- 1 cup dates – no pits
- 1 cup sugar (or brown stevia)
- 1 cup brown sugar (or stevia)
- 2 cups oats (quick cooking – I always aim for the holy grail of oats aka Quakers 1-minute Oats)
- 15 ounces Pumpkin (or 1 can) – pureed
- 1 egg
- 1 tbsp cinnamon
- 1 tsp vanilla extract
- 4 cups almond flour
- 1 tsp sea salt (or regular salt)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 cup semi-sweet mini chocolate chips
- OPTIONAL: 1/3 cup pecans – crushed
- With a mixer combine the margarine and sugars.
- Add in the dates and mix until pureed.
- Transfer to a large mixing bowl, fold in the pumpkin, egg, flour, baking soda, baking powder, and spices.
- Add in the chocolate chips (and pecans if used) and mix well.
- On a parchment paper lined tray or non-stick tray drop 2 heaping spoonfuls (tbsp sized) of batter then slightly flatten with a fork.
- Cook under 375 degrees Fahrenheit for 18-20 minutes until slightly browned on the edges or check for completion by inserting a butter knife in the center and if it is free of residue then you are ready to set them aside.
- Serve warm, at room temperature, or freeze with a scoop of ice-cream in the middle…
- Try to limit yourself to 3… Or 4.
- Got Milk?
xxx – Sarah