It’s going to be an egg-celent Halloween! Tea & Turmeric Spiced Deviled Eggs bring healthy balance to the season’s sugary treats. Plus, the center yolk filling looks like a little pumpkin thanks to the vibrant hue of turmeric and a tiny piece of sage sticking out of the top for a stem. Of course, you can eat these ANY time of year!
These pumpkin deviled eggs (no actual pumpkin in the recipe) are ridiculously easy to make. After eggs are hard boiled, they soak in a black tea- soy sauce mixture. That dark mixture “stains” the cracks and crevices. When peeled, they will look crazed and delightfully rotten. The longer you leave chilled in the tea soak (2-24 hours), the better the markings will come out. I got a little impatient on this batch, lol!
Ground turmeric is the secret ingredient that makes the filling orange and perfect Halloween deviled eggs and Thanksgiving deviled eggs. Bonus, it’s an anti-inflammatory superfood. The health benefits of turmeric are bountiful, and very helpful for an athlete or person pursing an active lifestyle.
Turmeric, which contains the plant compound curcumin has been shown to have analgesic properties and anti-inflammatory effects. Inflammation is a natural response to exercise and can lead to muscle soreness and fatigue, and incorporating turmeric into your diet may help expedite workout recovery. P.S. My Turmeric Mashed Potatoes are another favorite turmeric recipe I use to fuel workouts.
After mashing up the yolks with mayo of choice, it’s time to fill the egg white centers. I’ve NEVER been good with a piping bag to make it look pretty – but the best hack ever is to use a spring-loaded melon-baller (or cookie scoop) to gather up the filling and plop nicely on the of the eggs. Another tip to slicing the eggs in half cleanly and nicely is to use a drafted blade knife. Little bits of fresh sage make “stems” for these fall deviled eggs – you could also substitute another herb. This is a fun and festive Halloween snack that comes out cute ever time without having to be a professional food stylist (trust me, I don’t have the patience!).
Tea & Turmeric Spiced Deviled Eggs for Halloween and Thanksgiving
Prep Time
8mins
Cook Time
12mins
Total Time
2hrs20mins
These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season. Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.
Heat about 2 to 2.5 cups water in large, microwave-safe dish and add 4 black tea bags. Add soy sauce and let all steep for 10 minutes or so while you prepare the eggs.
Prepare hard-boiled eggs per your preferred method. I cover eggs just barely with cold water and bring to a rolling boil for 1 minute. Then I cover and turn off the heat for 12 minutes, followed by removing from pot and into a bowl of cold ice-water.
Crack the shells of the hard-boiled eggs gently with a spoon. Do not remove the shell.
Put the cracked eggs in the tea mixture and refrigerate for at least 2 hours.
Remove eggs from the refrigerator, peel carefully, and cut eggs in half lengthwise.
Scoop out the egg yolks and transfer to a bowl.
Set the whites aside.
Mash the yolks with the mayonnaise, turmeric, mustard, and salt/pepper. Use a melon-baller to scoop the mixture into the egg white cavities.
If looking to add a little pumpkin spice magic to your day yet stick to your best healthy snacking intentions, Pumpkin Spice Peanut Butter Roasted Chickpeas deliver big taste in a wholesome little package. It’s also super inexpensive (about $1.50 per batch using convenience canned chickpeas) compared to the $5-$10 dollars I see for other bagged “healthy” snacks.
Made with simple, good-for-you ingredients including chickpeas, peanut butter powder, olive oil, and pumpkin pie spice blend. These are pantry items I typically always have on hand, meaning that a better-for-me snack filled with protein, fiber and a satisfying crunch can be whipped up whenever the mood strikes.
Roasted chickpeas are great snack choice to take on the go as they don’t need refrigeration, utensils or leave greasy or grainy residue on your hands. Plus, they give you that sustaining energy boost thanks to a nicely balanced profile of 10g protein, 28g carb (4g of fiber), and 6g of fat.
2-step Roasting: The chickpeas roast in two segments – first, about 20-25 minutes plain and unoiled or seasoned and second, another 5 minutes after being coated with the spice mixture. The spice coating isn’t added at the front end (like many savory recipes) because the natural sugars in the maple syrup (or any other sweet flavor) would burn and become bitter if they had to endure too much time in the oven.
Ingredient Substitutions: You can replace 15-oz can of canned chickpeas with 1 ½ cups homemade (just don’t season them). The peanut butter powder can be replaced with almond butter powder in the same amount. Also, you can swap the olive oil for coconut oil or avocado oil. You can swap the maple syrup for honey. If you don’t have pumpkin pie spice blend, you can substitute an equal amount of ground cinnamon and pinch of nutmeg.
Skinning Chickpeas: Once you rinse and drain canned chickpeas, pour them out onto a clean dishcloth or paper towels and gently rub while rolling around to remove the outer seed coat (skin) – while it is definitely edible, rich in fiber and nutrients (so don’t worry if you miss a few), it has a tendency to fall off and burn during roasting.
Scaling Up & Pans: It’s easy to double or triple or go higher on this peanut butter chickpea recipe by simply increasing all the ingredients in the same ratio. However, note that your pan size will increase as the chickpeas need to roast in a single layer (don’t pile them up). One batch can be done in a 9”x6” toaster oven pan (I like this non-stick toaster oven pan), a 9”x9” brownie pan or a standard cake layer pan. Two to three batches can be accommodated on a standard rimmed baking sheet. Anything higher, you’ll have to go to two pans or more.
Storing Leftovers: Keep leftover pumpkin spice chickpeas in an airtight container or plastic zip-top bag (I like reusable zip storage bags). They can stay on the counter for about a week (if they even last that long!). I’ve not tried freezing them, so I can’t recommend.
Pumpkin Spice Peanut ButterRoasted Chickpeas – a yummy treat that isn’t so scary for the season. 10g ofprotein per serving (perfect for a healthy snack), 4g fiber and 198 calories. Easy-peasyto make, using canned chickpeas and I even baked mine in the toaster oven!
Drain and rinse can of chickpeas. Pour out on a dry dishcloth or paper towels and gently rub any “skins” off, discarding. Let dry while oven preheats to 400F degrees.
Line small rimmed baking sheet in parchment paper or a silicone baking sheet.
Bake for 20 minutes, stopping to shake or stir up the pan once or twice to encourage even roasting. Remove from oven and temporarily set aside, but keep oven on.
In smallish bowl, mix together oil, nut butter powder, pumpkin pie spice and salt until it forms a thin paste.
Pour in pan the pan of baked chickpeas and stir until evenly coated. Return to baking sheet, spreading out in a single layer. Cook again at 400F for 5- 6 minutes, stirring halfway through.
Let cool, enjoy! Store leftovers in an air-tight container for up to a week.
Recipe Notes
Note: This post contains affiliate links. Commissions are used to offset operating expenses for The Fit Fork.
Grilled Steaks with Autumn Spice Rub . . . the most lit season of the year is here, and I’ve fired up my grill for it!
Thanks to this easy steak rub recipe featuring the flavors of fall, along with a tender cut of beef, you can make an amazing meal in just about 15 minutes – perfect for busy weeknights, yet will so impressive for guests!
The autumn steak rub is so easy, and each batch makes enough for about one pound of beef. So, if you are making more, just double or triple it. It should last for the season in an air-tight container, like a small spice bottle or canning jar.
The autumn spices for beef include ancho chile pepper, ground cinnamon, allspice and salt. Brown sugar also adds a nice balance to the warming and slightly spicy flavor, addling just a hint of sweetness. Instead of brown sugar, you can swap in coconut sugar or date sugar.
The autumn spices of these easy steak fall steak rub are a perfect pairing with some favorite side dishes of the season like sweet potatoes, pumpkin risotto, butternut squash and more.
How to use Autumn Spice Rub for Steak
Steak Choice: Pick a cut of beef that is tender, like tenderloin steaks (what I used today), strip steaks, ribeye, flat iron, or top sirloin steaks. Don’t use beef cuts like flank steak, skirt steak, chuck shoulder steaks and round steaks as they are not inherently as tender and need to be marinating for a couple hours for the best eating experience.
Other Proteins: This fall-inspired spice rub would also be great on lamb, chicken, pork and heartier seafoods, like halibut filets.
Applying the Rub: As mentioned, this recipe covers about one pound of steaks – it’s intended to be applied generously. It’s easy to double or half if you need more or less. Whether you apply oil to your steak before the rub is personal preference, in my opinion. Some say it helps the spices adhere to the meat better and keeps the meat from sticking to the grill. If you use an oil, make sure to pick one with a high smoke point – like grapeseed oil, avocado oil, or olive oil (but not EVOO). When oils are taken over their smoking point, they start to burn and leave a bitter taste on the meat. Yucko.
Basic Tips on Grilling Steak: 1) clean your grill grates; 2) oil your grill grates; 3) grill at 400F degrees avoiding flare ups; 4) resist urge to flip continuously – just once will do it; 5) for the perfect medium-rare, pull off with internal temp reaches 130F – let rest for 5 minutes or so on platter until temp has risen to 135F; 6) Exact grilling times listed in various recipes will vary on your grill temperature, the thickness of your cut, the crowding of your grill, etc.
This easy steak rub recipe is bursting with the flavors of fall and adds a seasonal sizzle to tender cuts of steak like tenderloin, flat iron, strip, ribeye and more.
Course:
dinner, dinner, entree
Cuisine:
grill
Keyword:
autumn, fall, grilling, spices, steak
Ingredients
1tbspbrown sugaror coconut sugar or date sugar
1tbspground ancho chili pepper
½tbspground cinnamon
1tspallspice
1teaspoonsea salt
Instructions
Add all spices to a small jar and shake up until combined.
Apply to steaks (oiled or un-oiled) generously on front, back and sides.
Cook steak on pre-heated 400F degree grill, to just a few degrees under your desired level of “doneness”.
Transfer to platter and let rest 5-10 minutes before cutting.
I’ve been on a skin care and over wellness kick as I transition out of summer into fall. Especially since we just returned from a Mexico trip a couple weeks ago where I enjoy ALL the sun, and ate ALL the things! It was quite a treat to return home, to a box loaded with some of the latest, greatest products designed to help mid-life me live my best life! Read on for my fall skin care tips and how you can incorporate these products into your life.
Check out the “trailer” for all these great products that will help you optimize your health, wellness and beauty this fall!
Remember to Protect Yourself in the Sun
Despite the weather cooling off a bit, the sun can still be shining something fierce and lull you into a false sense of security. Ultraviolet radiation (UVR) from the sun even gets through and damage your skin (and hair and eyes) on cloudy days. And because the weather is so mild and beautiful (isn’t it an amazing time of year?!), we are all probably spending more time outdoors. So, if you’re heading out for a run, hike or to watch your favorite sports team play outdoors, make sure you are taking proactive, preventative measures by wearing sunscreen, a brimmed hat, and long sleeves, if the weather permits.
Get Your Glow Growing from the Inside
Take two tiny Biosil liquid capsules a day (AM/PM) to help get your glow on!
In addition to preventative skin measures in the sun, you can also take care of your skin, hair and nails from the “inside out,” thanks to Biosil ® Liquid Capsules. After age 21, your body’s collagen production starts to decline – and UVR from the sun is no friend of keeping collagen, elastin and keratin fabulous over time. Ugh, that’s a real bummer for year-round sun worshipers like myself. But Biosil can help skin, hair, nails and joints that are suffering the effects of diminished collagen production.
Interestingly, Biosil isn’t actually collagen product like the powders and other supplements that are touted, but instead a clinically-proven supplement backed by my 25+ years and $20 million of research into how it can help your body generate more of its own collagen and protect what you already have.
The vegan-friendly capsules are clear, tiny and easy to swallow, and contain the liquid Biosil formula. As directed, I take two capsules a day, one in the morning and one in the evening. Taking care of my joints is priority number one with me, but also, I appreciate how Biosil also helps elastin and keratin become more resilient and make wrinkles and fine lines soften and hair and nails thicker and stronger – and joints happier! You can learn more HERE.
Take Care of Previous “Sins of the Sun” at Home
Medpeel Cark Spot Corrector is my new best friend!
If you’re like me, and getting a big older, you may have started noticing dark spots on your face . . . and chest and hands (for me). These dark age spots (or “liver spots” as my grandmother called them –ewww), are from cumulative UV damage from the sun, and can also be exacerbated by a genetic predisposition. Well, that’s no fun. I don’t have the time to sit around in a med spa or funds for any laser type treatments to zap them away – so I was THRILLED to find Medpeel Professional Strength Dark Spot Corrector Brightening Serum that is clinical strength, but safe enough for me to use at home. This easy to apply serum can fade dark spots with visible results and make skin tone more luminous overall in as little as 14 days.
Use up to twice daily, after cleaning, exfoliating and toning face with the products of your preference. Then rub in a few drops of the concentrated serum at problem areas (or honestly all over the tops of my hands and full face) and the finish with a sunscreen (SEE, ya need to keep up with the sunscreen). The active ingredient is Alpha Arbutin, a molecule extracted from the bearberry plant which helps prevent the formation of too much melanin which causes these dark spots. Alpha Arbutin is very gentle and kind to the skin and I am not noticing any irritation at all.
Save 20% with code BABBLE20 at MedPeel.com (valid 10/1/22 to 12/31/22)
Get Enough Sleep – 7 to 8 Hours Please
September though the end of the year is a VERY busy time of year. Back-to-school season, along with all the extra-curriculars that come along with busy family life. Work can be ramping up as the final fiscal quarters close out, and deadlines are a plenty. Plus, my running season is ramping up which means more early morning trainings and additional stress put on my body. All these factors may be wreaking havoc on your sleep hygiene – most of us need at least 7 to 8 hours to function optimally! Poor sleep can cause stress hormones to go crazy, and that’s just not good for your skin an overall well-being. So, turn off media an hour before bed, start a relaxing routine (like maybe pamper yourself with a warm bath!)
Exfoliate & Relax with a Seasonally-Inspired Home Spa Treatment
The autumn Tree Hut Shea Sugar Scrub scents are ahhh-mazing and my skin is too!
So, hey! Why not pamper yourself before bed, as mentioned with a nice calming bath, long warm shower, or some other spa-like, out-of-your-norm special treatment? I love using Tree Hut’s Shea Sugar Scrubs — they have an array of delicious scents that will evoke and seasonal mood! This autumn, I’m falling for Tree Hut’s newest Shea Sugar Scrubs — Pumpkin Spice Latte and Velvet Coffee. I can scrub away all that yucky dry skin from my summer adventures to uncover glowing, hydrated skin thanks to the good-for-me ingredients that leave my skin so happy and feeling fab. The Pumpkin Spice Latte scrub smells divine, wafting of pumpkin, nutmeg, cinnamon, vanilla and orange zest! The nutmeg seed powder acts as an anti-inflammatory to help calm the skin. The Velvet Coffee scrub has me buzzing with excitement because the infusion of caffeine helps to firm and tighten the skin topically while the coffee arabica seed is an effective exfoliant. Plus, it smells like a mug of blissful caramel maple coffee!
In addition, an, these products are also a great way to exfoliate my hands and face before I use the Medpeel Brightening Serum mentioned earlier.
Eat Well! Treat Yourself, but Remember Balance & Moderation
CORE Bar is an ideal snack before my workout & the limited-edition pumpkin spice is YUM!
I’m not a denier. That surprises people, since I’ve been lean my whole life. I say eat a little bit of the treat, it will satisfy you and you’ll be less likely to eat the whole package of “whatever” later. In the fall, the choices for goodies really REALLY ramps up – I’m mean, the Halloween candy alone . . .not to mention all the pies and candies coming up over the holidays. Growing up, my mom would tell me that too much sugar was bad for my skin. Not sure if that’s true, but I do know that drinking enough water and making clean, wholesome food choices most of the time does help with clear, bright, happy skin.
As mentioned, I will have a bit of sweets, if they are around. But I also like to keep healthy bars on hand to curb any cravings in a more mindful way. A favorite is CORE’S newest Pumpkin Spice Bars featuring the taste of warm cinnamon and spices and pumpkin with every yummy bite. In addition to the great taste and texture, I appreciate the quality, plant-based, wholesome ingredients in these bars that offer 6g fiber, 6g protein and immunity support. It’s the perfect bar to fuel up before my run or workout!
Who wouldn’t love a low-carb, gluten-free cookie inspired by the most coveted coffee shop drink of autumn – pumpkin spice latte!? Easy to make, using almond flour and natural sweetener alternatives to keep the carbs down, these pumpkin spice cookies turn out soft, chewy and heavenly-scented every time!
Ready in under 30 minutes from mixing up to munching down! So, let’s get going!
The first step in these table sugar-free pumpkin cookies is to mix up the dough. With the butter softened, I found it easy enough to mix up by hand – but a mixer is fine too!
First the butter and sugar substitute are creamed. I used a monk fruit-erythritol granulated baking blend that has a 1:1 sugar replacement equivalency. So, for this matter, you can swap back in any type of sugar that you care for (like coconut sugar or a stevia blend), but be aware that it will change the nutritional value. Also note, the cookies are one the lighter sweet side because the glaze is very sweet – so you might consider adding an additional ¼ cup if you are planning to make the cookies WITHOUT glaze.
Pin this for later!
Next beat in egg. Then pumpkin and vanilla. Finally mix in the dry ingredients including raw almond flour and 1:1 gluten-free baking blend. Three cups of total flour is used in this low carb pumpkin spice cookie recipe – 2 cups of almond flour and 1 gluten-free flour mix. The gluten-free flour mix bumps up the carb count a bit, you can also substitute back in all almond flour, but I suggest using a super fine ground almond meal for better consistency that won’t crumble apart after baking. Using all almond meal will also lower the per-cookie net carb count, making it officially a compliant with keto pumpkin cookie.
Portion dough into approximate 2 Tablespoon balls.
While the gluten-free pumpkin cookies are baking in the oven (on a sheet lined with parchment or silicone baking mat) for 15 minutes, whip up the easy coffee-spiked glaze. It’s a bit of heavy cream, along with espresso powder, vanilla and POWDERED confectioner’s erythritol (or similar powdered product). Achieving the perfect glaze consistency is the trickiest part of this recipe, so I always hold back just a TINY amount of my cream until I have the powdered sugar substitute, espresso powder and vanilla mixed it. If it’s too thick, I add it back in, plush a few more drops if needed. If it’s too thin, I mix in more confectioner’s sugar substitute until just right. The consistency should not be runny or stiff – somewhere in between!
Once the cookies have cooled on the pan to “almost” room temperature (about 5 or 10 minutes), I put a dollop of the glaze/frosting on top – the small amount of warmth left on the cookie will help it spread. However, if the low carb pumpkin spice cookies are too hot still, it will run right off. After glazing the pumpkin coffee cookies, let it set up fore 5 minutes before serving or storing.
Store these gluten-free pumpkin cookies layered between wax paper in an air-tight container. Should stay fresh for up to a week, or also freezes well.
Low Carb Pumpkin Spice Latte Cookies (gluten-free)
Prep Time
10mins
Total Time
25mins
Whip up a batch of these amazing autumn-inspired cookies in under 30 minutes! Lower carb, gluten-free and amazing flavorful — especially with the coffee glaze!
Servings: 20cookies
Calories: 183kcal
Ingredients
1/4 cup salted butter
1/3 cup monk fruit–erythritol granulated sweetener (or other 1:1 cup equivalency sweetener0
1/2 cup pumpkin puree
1 large egg
1 tsp vanilla extract
2 cups almond flour
1 cup gluten-free baking blend1:1 cup equivalency or additional almond flour
Preheat the oven to 350 F degrees. Line a large baking sheet with silicone baking sheet or parchment paper.
In large bowl, beat together the butter and sweetener, until creamy
Beat in the pumpkin puree, egg, and vanilla.
Beat in the almond flour, gluten-free flour blend, pumpkin pie spice, and baking powder until a uniform cookie dough forms.
Use a cookie scoop to scoop balls of dough, about 2 tablespoons per cookie. Release onto the lined baking sheet, 2 inches apart.
Use bottom of a glass to flatten cookies to about 1/4 inch thick.
Bake approximately 15, until set and turning lightly golden brown at edges.
Meanwhile, make the glaze/frosting, if using. In a small bowl, whisk together the glaze ingredients, until smooth. If too thin, add additional sweetener, if too thick, add a few drops more of cream – however, will melt some on warm cookies, so you don’t want it to be too thin at beginning.
When the cookies are done, let cook for 5 or so minutes until just slightly warm. Spread a teaspoon of glaze on top of each cookie and let set to completely cool for another 10 minutes.
