Breakfast/Brunch, Dairy-Free, Drinks, Gluten-Free, Lightened Up, Low Sugar, Vegan, Vegetarian

Add a Little Pumpkin Spice to Your Life

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It’s that time of yearrrrrr. It’s officially October, my birthday is this week, AND it’s pumpkin season. I think I like pumpkin things so much since I already have an innate affinity for cinnamon, nutmeg and cloves (and ginger and allspice I suppose). I’ve been meaning to try my own Pumpkin Spice Creamer, but I would’ve never thought to make it with coconut milk because I would’ve thought the coconut to be overpowering. Well, it’s not and Amanda at Running with Spoons is genius. Plus, it’s paleo, dairy-free and refined sugar free since it uses dates to naturally sweeten. This creamer pairs well with a cinnamon coffee or try it plain. It adds the flavor, but I will added half my usual serving of plain cream to my coffee to cut the bitterness. So easy and a sure way to use up some pumpkin purée.

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Breakfast/Brunch, Dairy-Free, Drinks, Gluten-Free, Lightened Up, Low Sugar, Snack, Vegan, Vegetarian

The Healthy Frappuccino: Pumpkin Spice Edition

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I just finished a hot and muggy run today and was debating spending money at Starbucks, but also craving my coffee smoothie. But it’s September now, so I can’t just have any coffee smoothie, but the fall version. I have some pumpkin spice protein powder, so I coupled that with cold brew pumpkin spice coffee and a bit of pumpkin pie spice. (Let’s see how many more times I can say “pumpkin pie spice” in one sentence.) They’re all blended together into the perfect Starbucks copycat Healthy Pumpkin Spice Frappuccino.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, Meal Prep, One Pot Dish, Vegetarian

Pure Perfection for this Fall Pumpkin Oatmeal Bake

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Happy first day of fall, y’all! Naturally I have to kick off fall with all things pumpkin. You knew it was coming — it’s that time of year. I tweaked my recipe for Oatmeal Bake and concocted this Pumpkin Oatmeal Bake as an easy breakfast and as an early celebration. Plus, it’s so easy to pop a square into a mason jar, add toppings and you have breakfast on the go. My posts may be a bit sporadic because I have my first med surg exam tomorrow and NP school is kicking into high gear. Nevertheless, I forget to keep the healthy recipes coming. Hope you enjoy this as much as I do!

Continue reading “Pure Perfection for this Fall Pumpkin Oatmeal Bake”

Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, Vegan, Vegetarian

Paramount Pumpkin Pancakes

Pumpkin Banana Pancakes
Detox the day after Thanksgiving with some Pumpkin Banana Pancakes. A spin off of my Banana Oat Pancakes and my Chocolate Banana Pancakes, these are sure to delight. Unlike the other two versions, I used a blender (a food processor works as well) to seamlessly incorporate the pumpkin purée and effortlessly combine all the ingredients. The consistency resembles your more traditional pancakes, but is still packed with all the flavor you’d expect from a fall brunch.

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Breakfast/Brunch, Dairy-Free, Dessert, Gluten-Free, Low Sugar, Snack, Vegan, Vegetarian

Yes, Another Pumpkin Recipe: Pumpkin Parfait

Pumpkin Pie Parfait

In the wise words of my roommate, Dee, “Kiss fall goodbye because winter is coming, ya betches.” Apparently it’s crucial I post this Pumpkin Pie Parfait recipe in case we get some early snow to dash our fall dreams. Pumpkin Spice Granola over a sweetly, spiced pumpkin layer and vanilla yogurt of choice. (Do I sense a vanilla frozen yogurt could be a substitute?) As breakfast or a mid-afternoon pick-me-up, this parfait is going to make you wish you stumbled upon it sooner.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, One Pot Dish, Snack, Vegan, Vegetarian

Autumn Granola

Pumpkin Spice Granola

I’ve been dying to make some granola lately. ‘Tis this season and the aromas perforated my kitchen and spelled oh-so-heavenly. More specifically, I’ve been dying to make some Pumpkin Spice Granola. I have big plans for tho granola. I may or may not be resurrecting my yogurt breakfast parfaits to showcase some autumn twists. I’m thinking sweetly spiced pumpkin, some vanilla Greek yogurt and this pumpkin spice granola would go nicely together . . .

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Breakfast/Brunch, Dessert, Lightened Up, Meal Prep, Snack, Vegetarian

‘Tis the Season for All Things Pumpkin

Pumpkin Scones

When I think of fall, I think of all things pumpkin. Pumpkin lattes, apple cider, pumpkin donuts, mulled wine, pumpkin bread, pumpkin chai . . . We’re getting basic over here. In honor of the first weekend of October, I whipped up a batch of pumpkin scones. Using real pumpkin, egg whites, less butter and unsweetened almond milk, the scones are lightened up. Sprinkled with cinnamon sugar rather than slathered with frosting, the scones keep all of the flavor. These Pumpkin Scones will make your kitchen smell heavenly.

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Dairy-Free, Dessert, Gluten-Free, Lightened Up, Low Sugar, Snack, Vegan, Vegetarian

Na-na-na-nice Cream

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Ok, I’ve still been on a pumpkin kick well into November. I’ve made banana ice cream before (frozen bananas blended with unsweetened vanilla almond milk or milk of choice, also affectionately known as “nana ice cream”), but I saw this version on Instagram and just had to try it. I don’t have a high-powered blender, and since there weren’t enough ingredients to make in the food processor, I used a Magic Bullet. The ice cream had the consistency of frozen yogurt, but maintained all the natural sweetness from the bananas and pumpkin pie spice flavors. I had this as a lighter dessert or a much-needed afternoon treat when studying. So have a healthy and natural option for ice cream, as well as a delicious dessert.

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Dairy-Free, Dessert, Gluten-Free, Snack, Vegan, Vegetarian

“Forget-That-Oven” Pumpkin Cookies

IMG_4910 If you search “no-bake pumpkin cookies,” most recipes use a pumpkin pie pudding mix and no real pumpkin. Uh, what? No, I would not like pudding in what are supposed to be pumpkin cookies — I think I’ll pass. What happened to going back to the basics? After turning to one of my favorite healthy dessert blogs, I discovered another winning recipe from Chocolate-Covered Katie; she used real pumpkin in a tasty, but obviously simple way. I originally made these No Bake Pumpkin Cookies substituting coconut sugar and coconut oil for sugar and vegetable oil (because why not try new things?), but I felt the coconut oil and sugar together overwhelmed the flavor, and the tropical notes did not mix with pumpkin pie spice. Thus, I recommend the recipe below, swapping the vegetable for coconut oil since it’s less refined. I especially recommend using the added chocolate and pecans — a delicious way to have real pumpkin and still have cookies! Continue reading ““Forget-That-Oven” Pumpkin Cookies”

Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, Vegan, Vegetarian

Not-Your-Average Pumpkin Bread for Breakfast

IMG_4638 This might replace my chia seed breakfast bowl. Ok, maybe not, but at least this way I’m still getting my pumpkin fix. “Dress up” your oatmeal, while transitioning to fall and into October with this Pumpkin Bread Oatmeal. The “caramelized” banana is a trick to add a natural sweetener to any dish courtesy of Chocolate-Covered Katieand is definitely a trick I’ll keep in my recipe box. I would’ve never thought to heat the banana to bring out its natural sugar to use it as a sweetener — it’s absolutely brilliant.  (Watch out, sugar! Not sure when I’ll be needing you again.) Add the caramelized banana to the pumpkin bread oatmeal, and I now have a breakfast to look forward to during these cold mornings in Maine. Continue reading “Not-Your-Average Pumpkin Bread for Breakfast”