Posts Tagged by pumpkin
|October 23, 2013|
There are tons of tempting appetizers that pack more calories than cheeseburger. Stay away from creamy or cheesy apps and dip into some guacamole.
Avocados pack a dose of healthy fats into your diet – rich in vitamins A, C, E, K, B6 and your Omega-3s.
Really, where the turning point is when eating guacamole are the excessive amounts of chips usually involved. Just like when I go to any mexican food restaurant, I limit my number of chips before I even start eating them, counting the chips as I eat – that way I hold myself accountable to a quantifiable number.
- 2 avocados
- 1/4 cup fresh cilantro, finely chopped
- 1/4 of a roma tomato, finely diced
- 1/8 of a white onion, finely diced
- 1/2 of a jalapeño, finely diced, seeds removed
- 1 tsp lime
- 1 orange bell pepper (optional for garnish)
- blue corn chips (or the chips of your choice)
Cut avocados in half and remove the seed. Scoop out avacado from the peel and put in a mixing bowl. Using a fork, mash the avocado until you reach your desired consistency. (Personally, I like mine a little chunky.) Add the rest of the ingredients and stir together.
To make the Jack-O-Lantern bell pepper, use a pairing knife and cut a face out. (I free-handed it.) Pull any seeds or flesh out that interfere with the face through the cut mouth opening.
Serve with blue corn chips (they look black) and/or slices of orange bell pepper.
You can play around with the jalapeño and add more or less if you like things more mild or on the hot side. This recipe yields for a mild to medium guacamole (in my opinion).
|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).