We’re well into cooler weather, have you been fueling your training diet with delicious recipes featuring winter squash? Since the onset of fall, the produce department has been bustling with beautiful displays of winter squash varieties such as butternut, acorn, spaghetti, pumpkin and more! I can’t guarantee these staples of the season will make you run faster or jump higher, but they will help keep your body health and your taste buds happy.
Pumpkin fans, you’re going to love these waffles a latte! They are crispy on the outside, soft and delicious on the inside with the comforting flavors of pumpkin, fall spices and coffee. Yup, coffee for that little extra morning kick — nothing like keeping the love for PSL strong! Gluten-free Pumpkin Spice Latte Waffles are a must-make for your next weekend brunch – heck, even throw a scoop of coffee ice cream on top for an amazing autumn-inspired dessert!
Made with gluten-free ingredients, nutrient-rich pumpkin, and coconut oil and coconut sugar (low glycemic impact), my waffles are so much healthier than those frozen store purchased alternatives – and really not that hard to prep. My recipe makes 12 huge, 4-square waffles (so 48 individual waffles), that can be stored in the freezer and popped in the toaster oven on those crazy mornings.
No added sugar in these scaled down delights — fun for a Halloween day breakfast or snack.
All-time winner, any season, with my family — I stockpile canned pumpkin just to make these in the summer!
Make this one in the slow-cooker – added protein powder makes this breakfast a long-lasting winner.
What is your favorite pumpkin spice flavored recipe or product of the season? Please share in the comments, XOXO — jennifer
I felt it for a second, the cooler morning that is. So I pulled out fringy scarf, boots and slow-cooker – yeehaw, fall weather is here. But, it was a total fake out, ended up being 90 degrees that day. Even though I shed my fall finery, my Crock Pot creation was a dinner winner not about to be tossed. Rich, meaty, hearty and amazing nutritious thanks to wholesome ingredients like lean beef, pumpkin, acorn and butternut squashes.
You absolutely must pin this photo below if you like healthy, hearty and helpful!
I originally made this recipe for my friends at BeefLovingTexans.com, I almost tried to call it Chili but then remembered some Texans don’t think beans belong in chili. Well, heck, I don’t care – I think everything belongs in chili! This one has a bit of chipotle chili powder to add smoky spice, but feel free to tone it down or kick it up with your favorite chili seasonings.
The beauty of this recipe is just dumping all the ingredients into a slow cooker and walking away. I prefer to sear my chili meat (I cubed up a sirloin steak) because that magical caramelization process that happens in the skillet creates a deeper, more complex flavor. But, if you are pressed for time, the stew still turns out dang delicious if you just dump the uncooked beef straight into the slow cooker crock.
I was worried the kids would be suspicious of the trio of winter squashes in the dish – pumpkin, acorn and butternut. But, they loved it and a new autumn family favorite was born – especially when paired with some cast-iron skillet cornbread. I can’t believe I’ve never shared this recipe in photo below — it’ll be served up on the blog next week! COME BACL!
So, why don’t you make this Steak & Squash Harvest Stew for supper this weekend – free yourself up some time to hang out with the family, hit a hay ride, visit the pumpkin patch, get lost in a corn maze. It’s also a great little warmer-upper for those chilly afternoons tailgating and talking all things football or for the neighborhood Halloween potluck!
So, do you have a special family chili (errrr, I mean “stew” recipe)? Doing any special fall activities this weekend? Please share in the comments below – XOXO, Jennifer
This post and giveaway sponsored by Hamilton Beach, however all opinions, comments, content and enthusiasm are my own.
One morning this summer I made a family favorite recipe for Pumpkin Protein Muffins. When the kids woke up to the amazingly “autumn” smell of cinnamon, nutmeg and pumpkin baking, they were disoriented. . .. but excited, nonetheless.! “Is it already Thanksgiving, mom? Did we sleep through the first day of school and Halloween and wake up in the middle of the fall holidays?”
By the way, I’m giving away a really awesome Rice & Hot Cereal Cooker from Hamilton Beach this week – this counter top appliance will Change. Your. Life. Hop to the bottom of the post to enter.
That got me to thinking. Why DO we primarily limit cooking and baking with pumpkin to the months of September through December? While fresh pumpkins may be seasonal, the canned puree is equally as nutritious and a heck of a lot more convenient. Pumpkin ( a fab source of fiber, vitamins Vitamin A, and healthy complex carbs) is a veggie I’d like to see more of in my life for the entire year! And, so here I am in September, as cliché as it may be, sharing a pumpkin recipe – but, good gourd, this one is workable into anyone’s busy schedule, 365.
Pumpkin Vanilla Chai Protein Oatmeal – why, hello creamy pie-and-coffee-shop inspired morning concoction that is actually as nourishing as delish. I’ve used a blend of old-fashioned oats mixed with my favorite seeds (hemp, chia, flax, pumpkin – you can tweak as you like) along with pumpkin puree, creamy almond milk, and vanilla protein powder to bring each serving into the approximate 25g protein range which is what I strive for at my morning meal
***Please note, the recipe nutrition will vary based on the protein powder you use (I used Vanilla Whey Isolate from Now Foods) and mix ins (I used the Triple Omega Seed Blend from Now Foods) . With just 288 calories per hearty serving, I’ve kept this sugar-free recipes under 300 calories buy using my preferred cup-for-cup measure sugarless sweetener (Sugarless Sugar Baking Blend from Now Foods).
In a rush? This recipe takes less than 15 minutes to prepare. If you’re in a super morning rush, set everything out in the rice cooker (except the perishables) the night before and finish off in the morning. Oh, and did I mention that there is caffeine built right into this recipe thanks to steeping chai into the liquid used to make oatmeal. It’s genius. Of course, please use caffeine-free tea if you are sensitive.
Did you notice how I alluded to a Rice Cooker? The convenience factor here is that I’ve made this pumpkin oatmeal recipe in a Rice Cooker! You heard me right – rice cookers aren’t just for cooking rice anymore, you can make some amazing recipes in a rice cooker like cheesy grits, steamed salmon with rice and veggies, chocolate cakes and more! I’ve made my recipe in the 4-20 Cup Rice and Hot Cereal Maker from Hamilton Beach, it’s the best small kitchen appliance evahhhhh! I’m giving one away, jump to bottom of post to enter!
I resisted getting a rice cooker for a really long time, thinking it would just hog up space in my cabinets and rarely get used – not the case! It’s more of a “multi” cooker than a “rice” cooker and I it at least once a week to prepare a meal for the family – even my teens know how to make simple recipes for dinner in it. Plus, with a 20-cup capacity, it’s perfect for meal planning – I often double or triple my batches of rice, quinoa, oats or whatever I have going in in the cooker and then freeze portions for later in the month. It’s a busy mom’s best friend!
Have you cooked anything unusual in a rice cooker? What is your favorite fall flavor? Should pumpkin be a year-round thing? Please share in the comments – XOXO, Jennifer
Enter Giveaway Here:
I hope you’re wearing floaties — if you’re anything like me, you’ll be jumping headfirst into this Bourbon Pumpkin Caramel Sauce and eating your way out. This super easy recipe is a life-saver for last-minute fall holiday entertaining and any and every day when you just want to pack in a little extra pumpkin (hello antioxidents and fiber), it can literally be made in 5 minutes and served a zillion different ways.
Pin this Bourbon Pumpkin Caramel Sauce, it’s a keeper!
Serve on apple slices for the ultimate healthy fall treat.
Or, serve on pound cake . . . . or on ice cream, yogurt, in a smoothie, on a pie, by the spoon. You get the idea.
If you need more pumpkin love, don’t forget about my Sugar Free Pumpkin Spice Donuts . . .
. . .and Not-So-Scary Pumpkin Spice Latte.
And, you can always check out all the comfy, goodness in Cooking Light’s collection of pumpkin bread recipes. Feel free to pour my Bourbon Pumpkin Caramel Sauce over any of these!
What would you pour this sauce on? What is your favorite pumpkin treat of the fall? Are you sick of pumpkin yet? Please share in the comments below – XOXO, Jennifer
Since 2013, Starbucks has peddled hundreds of millions of their Pumpkin Spice Lattes making it the unofficial drink of the Fall season. I’ve served up . . .errr, dozens and dozens of my “not so scary” version, but drinking one gets you membership in a much more exclusive club – a club where members care about what their dumping down their bodies.
Did you know that a typical 16-ounce (“grande”) Pumpkin Spiced Latte has more than 50 grams of sugar coming mostly from sweetened condensed milk and 14 grams of fat. Oh, and another surprise, the original coffee shop drink doesn’t even have real pumpkin in it! You can google all the other unhealthy benefits, but these are some that bother me the most!
You can still enjoy a steamy, sweet mug of creamy cinnamon-nutmeg-clove goodness without popping the buttons off your jeans with this pop-culture addiction. My Not-So-Scary Pumpkin Spice Latte can be made two ways – either with your milk of choice . . . or I often like to use a Vanilla Core Power to get a little more protein in the morning.
My 16-ounce Core Power version Pumpkin Spice Latte is so much better with 252 calories, 27 grams sugar, 3.5 grams fat (with no whip) and 26 grams of protein. If you don’t use Core Power, the calories are likely to be a bit less . . .but, also less protein. You can stock up on Core Power High Protein Shake here.
Also, would you like a Sugar-Free Protein Pumpkin Muffin with Cinnamon Frosting to go with your muscle-making PSL? I can hook you up with my recipe here!
Are you a pumpkin spice addict (anything), or sick of the trend? Do you make coffee at home, or hit a coffee shop daily? Have you ever been to a pumpkin chunkin’ or hurled your jack-o-lantern? Just wondering! Please share in the comments below – XOXO, Jennifer
I don’t need to explain myself, it’s October. But, I will because I like to talk! October is the month when all things pumpkin happen and I when I kick up my running into a higher gear for a late fall season marathon. This year, I am also doing Spartan Beast in Dallas on Oct. 31st — I know, SCARY in so many ways!
The point is, I need some extra power in this month of pumpkin-mania and so I’ve pumped up my recipe with protein powder. You can use whatever type of protein powder you prefer — whey, soy, pea, or whatever! This recipe is also sugar-free, gluten-free, nut-free (pumpkin seeds are SEEDS, duh) and Paleo friendly. Enjoy!
Feed your face . . . I mean soul . . with this wholesome recipe for a fall season-inspired, no-fuss pumpkin quick bread. This autumn recipe for Pumpkin Oat Bread with White Chocolate Chips is all treat with just a few tricks tossed in to make it a touch healthier than the traditional pumpkin bread I grew up baking. For example, in lieu of some of the sugar, I’ve used a Stevia blend and also reduced part of the oil with extra pumpkin puree for added moistness. Additionally, instead of using entirely all-purpose white flour, I swapped in oats for extra fiber and texture. Oh, and those white chocolate chips are a sweet splurge, but you could substitute nuts or dried fruit. And, if this flour-y pumpkin bread recipe doesn’t float your boat, I have a gluten-free, paleo friendly Chocolate Chip Cranberry Pumpkin Bread I created last year.
- 2 large eggs
- 2 tbsp. milk of choice (dairy, soy, almond, etc)
- 3/4 cup stevia baking blend
- 1/2 cup light or dark brown sugar
- 1 (15-oz) can pumpkin puree (about 1 ½ cups)
- 1/3 cup oil of choice (canola, olive, coconut, etc.)
- 2 tsp. pumpkin pie spice
- 3/4 tsp. salt
- 1 tsp. baking powder
- 1 cups all-purpose flour
- 1 cup old fashioned oats (divided)*
- ¾ cup white chocolate chips
- Preheat oven to 350 F degrees.
- In large bowl, whisk together eggs and milk. Stir in oil, pumpkin puree, and sugars until well combined.
- Stir in pumpkin pie spice, salt and baking powder until well combined. Next, stir in flour and ¾ cup of oats. Gently fold in white chocolate chips.
- Lightly spray loaf pans with cooking spray. Pour batter into one large load pan or divide equally among three mini loaf pans. Sprinkle tops of loaves with remaining ¼ cup oats.
- Bake in center of oven for approximately 60 – 70 minutes for large loaf and 35 – 40 minutes for mini loafs, or until toothpick inserted into the center pulls clean.
- Remove from oven and let cool completely on wire racks before removing and slicing. Bread may be stored in the freezer for up to 3 months.
- Makes one large loaf or three mini loaves.
*You can use any oats you prefer – gluten-free, old-fashioned or quick oats. I actually used Love Grown Foods® Super Oats (Simply Pure variety) – these awesome oats throws in extra like quinoa flakes, amaranth flakes and chia seeds. It’s meant to be eaten as a hot breakfast cereal, but makes a really wholesome recipe ingredient too! BTW, this isn’t a sponsored post; I just really like the oats!
I also want to share with you some of the ladies who responded to my #LoveYourAge shout out – they are rocking life and proving that age is just a number. I also remind you of the upcoming #R3Summit (Refresh, Revive, Reinvent) being put on by Prevention magazine October 16 & 17th in Austin. Register and use discount code R3VIB for $20 off your ticket.
Do you eagerly await for the arrival of pumpkin flavored foods in the fall? What is your favorite pumpkin food?