Starbucks has nothin’ on this pumpkin spice latte. Real pumpkin is better than fake pumpkin flavored syrup any day(not to mention nutrients and fiber)! It’s the perfect lazy weekend morning drink. Ingredients: 2 cups unsweetened vanilla almond milk(or any milk of your choice) 3 tablespoons pure pumpkin 2 tablespoons pure maple syrup 1/2 teaspoon vanilla(double if you are using unflavored milk) 1/2 teaspoon pumpkin pie spice 1 cup espresso or strong brewed coffee Combine milk, pumpkin, vanilla, spice and maple syrup in a saucepan over medium heat. Heat until steaming, then whisk or use frother to make very foamy. I have this Aerolatte frother and love it! Not only does it make a great latte, but it’s also great for emulsifying dressings. Divide the delightfully frothy mixture between two mugs. I used my double-walled glass coffee cups so you could see what was happening. Then, carefully pour hot coffee down
These are delicious! Incredibly moist, surprisingly healthy and taste like little pumpkin pies. I ate the last one this morning and will definitely be making them again this weekend. I can’t lie. Looking at the list of ingredients, I was incredibly skeptical that these would be good. They are actually probably in the top 5 of best muffins I have ever made. So good, that I would consider eating them for dessert with a little whipped topping on them like pumpkin pie! Recipe adapted from Chocolate Covered Katie. Muffin ingredients: 1 3/4 cups flour 1 tablespoon baking powder 1 1/4 teaspoon pumpkin pie spice 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup pure pumpkin puree 1/3 cup light brown sugar 2 tablespoons pumpkin butter 1 teaspoon vanilla 1/4 cup milk of choice 1/4 heaping cup of coconut oil Filling ingredients: 3/4 cup pumpkin puree 2 tablespoons light brown sugar
This past winter, I got a great deal on a watch. This was no ordinary watch, but one of those sporty heart rate monitor exercise watches. The only problem with these watches is that the battery doesn’t last nearly as long as a regular watch as they are working so much harder and tracking so much more. So, the battery died about 2 months ago. Last week, Brian was trying to change the battery and accidentally broke the LCD screen on it. He very kindly bought me a new watch, which might actually be an upgrade to my old watch. This one also had a pedometer, calculates the calories you burn throughout the day based on your heart rate and you can set daily goals on it. I really like. It’s also very motivating to move more. I had a lot of errands to run this weekend and by run,
The temperatures are starting to drop and my love for all things pumpkin are back in full force. Last weekend I made some pumpkin muffins with a pumpkin pie filling on top that are wonderful(recipe to come soon). With the leftover pumpkin, I decided to make us a pumpkin soup. This soup is thick, warm and delicious and was ready in less than 30 minutes. Ingredients: 1/4 yellow onion, chopped 2 cloves garlic 1 inch of fresh ginger, grated 1 teaspoon curry powder dash of cinnamon 1 cup vegetable broth 1 1/2 cups pure pumpkin 1/2 cup of milk(can use cow, almond, coconut) salt and pepper 1 tablespoon of olive oil or butter pumpkin seeds and dried cranberries(optional) Heat oil over medium heat. When hot, saute onion and garlic until onion is translucent. Stir in fresh ginger. Cook until fragrant, about one minute. Stir in curry powder and cinnamon. Cook
Friday seems like so long ago that I can hardly remember what we did. We had plans to go out to eat, but with some torrential down pours right after I got home from work, we decided to order in. We ordered in some chicken shawarma from a new restaurant. It was so-so. So far, I haven’t found a place that competes with a a restaurant by my work. Then we set up an assembly line and put together our wedding invitations. After that was done, we rewarded ourselves with some couch time and started watching Orange is the New Black. Is everyone else watching this show? You should be! It’s great. Saturday morning, I got up and made a veggie loaded breakfast with homemade tomato sauce, spinach, and eggplant. It was so delicious. Then I headed out for a busy day of going to the post office, hair cut
I love cauliflower. I love curry. I’ve made a delightful red lentil soup before and curried lentils with cauliflower, but never yellow lentil curry with cauliflower. This one takes the prize! It’s the mango chutney for the win at the end! Recipe adapted from Pinch of Yum. INGREDIENTS 1 onion, finely chopped 8 cloves garlic, minced 1-2 tablespoons fresh grated ginger 2 tablespoons oil ¼ cup red curry paste ½ teaspoon turmeric ½ teaspoon curry powder 3 cups vegetable broth + 3 cups water 2 cups dry yellow lentils 1 head cauliflower, chopped into bite sized pieces 1 ripe banana, mashed mango chutney cilantro salt to taste Prep your ingredients to make life easier: Saute the onion, garlic, and ginger with the oil until soft. Add the curry paste, turmeric, and curry powder and cook for another 1 minute, until fragrant. Then, add the
SHUT THE FRONT DOOR! These are amazing. Taste exactly like cookie dough. Serve them at a party and NO ONE will know they are healthy. Brian sure didn’t know…and I sure didn’t tell him. I had seen this recipe months ago, filed it to make later and forgot about it until yesterday when I saw someone mention it on a social media site. I had made bread before with chickpeas, so I wasn’t concerned that it was too weird of an ingredient swap. I had all the stuff at home and decided to make it last night. I mean, we were to get hit by derecho. Who wouldn’t need a batch of protein and fiber filled cookies to get them through the storm? So glad I did. It might be my new favorite healthy treat. I might even leave out the chocolate chips next time or half the amount and use
The weather was perfect for grilling last night, so that is what I did. I feel like it’s always a feast when I grill. A healthy feast, because I love to grill up a lot of vegetables…and sometimes some fruit. Last night’s nights grilling included burgers, fruit and vegetables(and maybe a glass of wine for me): Ingredients: 1 banana 1 tablespoon sugar 1 teaspoon cinnamon Peel your banana. On a plate, combine cinnamon and sugar. Roll banana in cinnamon and sugar. or pick up the cinnamon and sugar lightly press it into banana until banana has a light covering of mixture. Put banana on grill over medium heat for a few minutes on each side until sugar caramelizes and banana softens. (Sorry about the bad picture. It’s the not overly appetizing thing on the left of my plate, but don’t let the picture fool you. It’s amazing.) Cut in half
I’ve had a few people ask me lately about meal plans. I’ll give you a run down about how I plan our meals. Brian and I pack and take our lunches to work most days of the week. It’s way cheaper and healthier. Even if you are getting an inexpensive meal out, just keep in mind that restaurants charge you at least 3x or more what it costs them to make it. Meaning: You can make it sooo much cheaper at home. Let’s do the math. If you spend $5 on lunch everyday eating out(which if you live in Chicago you spend more), that means that it’s costs that restaurant at most $1.66 to make your meal. So $5 x 5 days per week is $25 per week on lunches. If you made that same thing at home for $1.66 x 5 days a week, you would have spent $8.33.
I eat this almost everyday. It’s one of my favorite snacks. An apple with 10 almonds. The trick to making it taste extra good? Take a bite of the apple. Put an almond in your mouth. Chew together. Tastes way better than almonds and apples separately.