Posts Tagged by fall
|October 7, 2013|
When Starbucks re-releases their seasonal Pumpkin Spice Latte, who isn’t excited? At least for a foodie, it’s one of those things you look forward to every year. When you walk into the coffee shop and you see the writing on the chalkboard welcoming the Pumpkin Spice Latte back onto the menu, feeling excited, you know it’s going to be a good day.
… ok, you can see why I might struggle with my weight. Haha. Starbucks is a very bad habit of mine.
I made a skinny, healthier Pumpkin Spice Latte Frapp (because it was pushing 90 degrees in SoCal this weekend) that you can actually enjoy year-round if you wanted. Struggling with the temptation to take full advantage of Starbucks’ seasonal menu, life is a lot easier when you know you can make one at home that’s healthier and cheaper. Not to mention mine has real pumpkin – no fake syrups here!
Pumpkin Spice Latte Frappuccino
- 1 cup ice (or about 8 ice cubes)
- 1 1/2 cup unsweetened almond milk
- 1/2 cup puréed pumpkin (canned or fresh)
- 1 tsp pumpkin spice
- 1 tsp instant coffee (or one Starbucks VIA packet)
- 3 tsp stevia
- 1 scoop vanilla protein powder
Blend all the ingredients together. Pour into your favorite jar, mug, cup, or tumbler. This recipe should fill a venti size cup.
If you don’t want to add the protein powder, add 1 tsp vanilla extract and an additional 2 tsp of stevia.
Optional: Top it off with your whipped cream of choice. Try my Vegan Whipped Cream recipe for a 100% vegan frap (assuming you are using a vegan protein powder).
|September 20, 2013|
While it may still be pushing the upper 80°s at my house, Fall has officially begun. Despite the heat, I LOVE soup and have every intention of enjoying it even if it means I am sweating in the process.
So mixing my love of easy blend-everything-together type recipes and fall, I thought what better than to try out Butternut Squash Soup?
Often times, restaurants will put a ton of butter or cream and a ton of salt in their recipes. But butternut squash already has so much flavor, and like most foods, if you cook it with the right spices you don’t need to add the fat.
Hope you enjoy my recipe. I can literally say I put my love, sweat, and heart into it. (Praying for the heat in CA to chill off.)
Skinny Butternut Squash Soup
- 1 yellow onion
- 1 tsp olive oil
- 1 butternut squash (about 3 lbs)
- 2 garlic cloves
- 5 cups of low sodium chicken broth (or vegetable broth for vegan)
- 1/2 tbsp nutmeg
- salt and pepper to taste
Slice or chop the onion into large pieces. Sauté them in the olive oil until they become slightly translucent. – I sautéed them in the same pot I planned to cook the soup in because I am a lazy dishwasher like that.
Peel, scrape out the seeds, and chop your butternut squash into 1 inch cubes. Peel the skin of the garlic cloves. Put the squash, onion and garlic into a pot with the chicken broth and simmer until the squash is soft (approx 20 min).
Using a slotted spoon, scoop out the squash, onion, and garlic cloves. Place in a high speed blender or food processor, adding a few cups of the broth so it will blend easier. Purée the ingredients until smooth. Depending on the size of your blender or food processor, you might need to do this in a few batches.
Pour the puréed ingredients back into the pot and stir, allowing the broth and puree to evenly mix together. Add the spices and seasonings. (I personally didn’t add any salt because the broth had enough for me. Depending on your broth and personal preference, you may want to add salt. The pepper, I added 1 tsp but again, your own personal preference.) Simmer for another 10 minutes uncovered.
For a creamier soup, top it off with a dollop of greek yogurt or sour cream.
|November 5, 2012|
While it may not seem like fall in SoCal these days (it was 100 degrees today), it doesn’t mean I’m not enjoying the wonderful flavors of autumn. My favorite fall flavor, hands-down, is CINNAMON! I have been adding it to everything. And it adds flavor without extra calories. Just wait for all my cinnamon recipes coming up! I’m so excited to share.
But my recipe below does have added sugar, so if you’re watching your sugar intake, as we all should be doing, just take note of the amount of sugar. And I guess you could always not add the sugar and it will still taste pretty good, but I personally like the added sweet. What harm is a dessert every here and there? Maybe you should try replacing the pie at Thanksgiving with this! I promise it’s healthier than most pies out there.
Banana Sweet Potato Souffle
- 2 sweet potatoes
- 3 overripe bananas
- 3 eggs
- 3 tbsp raw sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp all spice
- optional: 1/2 tbsp ground flax (it’s good for you!)
Preheat oven to 375 degrees. Pierce sweet potatoes, wrap in foil and bake for 50 minutes or until tender. Place sliced (peeled) bananas and baked sweet potatoes (with the skin, we all know that’s where all the nutrients are) in a food processor until the mixture is somewhat smooth. Then add the rest of the ingredients starting with the eggs and working your way down the ingredient list until all have been added.
Spray your ramekins (or bowls or mugs, whatever you choose) with non-stick cooking spray. Fill your ramekins 80% of the way. They will rise a little but not like a cake would. Bake 35 minutes or so until bake is heated all the way through and the top of the souffles have a golden color to them (like my picture). Let cool and serve.
Tastes great with ice cream, but that defeats the purpose of it being a healthier dessert 😉
**You might need to cook your’s more or less depending on the size of your containers. This recipe filled 4 of my bowls and 40 minutes seem to do the trick. If this recipe fills 6 of your ramekins, then you might need to decrease your baking time.