I have another Pumpkin Bread recipe on my blog that is super TASTY too, but it uses whole wheat flour and white sugar. I’m by no means avoiding those 2 ingredients but to be honest I wanted to experiment with new ingredients and flavors, plus I’m always looking for new ways to make foods I like!

I was in Stop and Shop last week and stumbled upon Brown Rice Flour. I was intrigued because I knew it was gluten free but I’ve heard great things about the taste and quality of Hodgson Mill brand. I didn’t hesitate and I put it in my cart. (it was also on sale and I wish I bought more)

My first thought was, I should make pumpkin bread. My body was telling me it needed pumpkin ASAP. After looking over several recipes and of course my own I came up with a short list of ingredients that were healthy, clean, & tasty. I had no clue how the brown rice flour would taste and hold up with this recipe, but once I mixed everything together I knew it was going to be good.

When my first loaf was done, I cut a slice for me & Marc. My mom and brother stopped by so they tried it too. We all went back for seconds and before I knew it the loaf was gone. Luckily Marc snapped this quick picture of it.

I guess I need to make another loaf!

For my second loaf I added in chocolate chips, cause… why not?? Pumpkin + chocolate = AMAZING.

The second loaf was great, but I was still trying to master the cooking temperature and time on this bread. The ends cooked up super fast but the middle was a little under cooked. I didn’t care for myself because I could just toast up my slice and it would come out perfect but for my readers I needed to figure it out.

The 3rd round happened on day 3 except this time I made Pumpkin Muffins. You think I would be sick of this recipe by now! Even Cooper wanted some more. I was finally able to get the time right for MY OVEN, but of course yours may vary so its good to keep an eye on it in the oven when you are baking this bread.

(someone’s little hands couldn’t wait to touch my muffin)

So if I didn’t tempt you already, and you are looking for a healthy snack that will satisfy your sweet tooth and carb fix at the same time you should definitely give this a try. It only takes about 10 minutes to throw together and then 40 minutes later your house smells like fresh pumpkin spice.

PUMPKIN BREAD (gluten free, milk free)

Ingredients:

• 1 1/4 cup Brown Rice Flour (I used Hodgson Mill)
• 1/2 tsp Pink Himalayan sea salt (or regular sea salt)
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp Pumpkin Pie Spice
• 3/4 cup pumpkin
• 1/4 cup pure maple syrup
• 1/4 cup coconut oil (melted) or butter
• 3 eggs
• 1/4 cup chocolate chips (optional) not included in nutrition

Directions;

1. Preheat oven to 350 degrees
2. combine all wet ingredients in one bowl and dry ingredients in another bowl.
3. Mix 2 bowls together until evenly combined.
4. Spray muffin pan with baking spray and evenly distribute mixture for 9 muffins bake muffins for about 15-18 minutes. (check at 15 minutes using a toothpick)

Serve warm!!

Makes about 9 little muffins: each serving approximately 184 calories, 8.2g fat, 24.7g carb, 1.8g fiber, 3.7g protein

If you want to make a pumpkin bread preheat oven to 325 and bake for about 45 minutes (every oven is different so monitor the loaf) Makes about 8 Slices: each serving approximately 207 calories, 9.2g fat, 27.8g carbs, 2.0g fiber, 4.1g protein

We did smear a little bit of whipped butter on top, it kept the bread moist!

Oh yeah I have a confession……I actually made these 4 times in 1 week (GUILTY) and….. I have the recipe memorized and…….. I need to buy more ingredients.

The last batch was a special request from my brother so I let him take 75% of the batch of muffins and I just saved a couple for us.

Don’t worry I will be making more soon

Do you like pumpkin bread or muffins?

Have you ever cooked with brown rice flour?

Yesterday I made a trip to Trader Joe’s with little miss Ava. I don’t know which one of us loves that store more. She has a blast pushing her little grocery cart around the store and I enjoy looking at all the new products that they keep stocking their shelves with.

After stumbling across Trader Joe’s pumpkin display of all things pumpkin my brain started thinking of all the things I need to start baking. I looked at the boxes of pumpkin pancake mix, waffle mix, pumpkin bread, pumpkin bars, pumpkin everything and as I looked at the ingredients I got frustrated when I saw the word SUGAR as either the first, second or third ingredient. I get it… baked goods should have some sort of sweetness, but sugar shouldn’t be the first ingredient right?

Okay, so I got home from the store and immediately started looking up recipes and I really couldn’t find one that I wanted to make, they were all packed with white flour and sugar. I didn’t have flour, I didn’t have vanilla extract, my ingredients needed to be simple and clean.

As I was making these muffins, I’m pretty sure Marc started questioning how they would turn out. I debated whether or not to use almond butter, but I went with my belly I mean gut and chose peanut butter. I tossed up the idea of maple syrup but Marc chose honey, and I used oat flour because Kelly’s kitchen was out of every other type of flour.

So I whipped up a FLOURLESS PEANUT BUTTER PUMPKIN MUFFIN. It has the spice of pumpkin, it’s moist, there’s a hint of peanut butter and a delicious touch of pumpkin and just like that I’m hooked on my creation. (I think Marc is too!!)

His response to his first bite of muffin was, “I think I could eat all of these!”

(WIN!)

Now for the recipe:

FLOURLESS PEANUT BUTTER PUMPKIN MUFFIN

Ingredients:

• 1/2 cup oat flour
• 3/4 cup pumpkin puree
• 1/4 cup peanut butter
• 5 tsp honey
• 1 egg
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 tsp baking soda

Optional: add 1/4 cup of mini chocolate chips (which I am definitely trying next time!)

Directions:

1. Preheat oven to 375 degrees and line muffin tin with 8 liners.
2. Put 2 cups of oats in a food processor. Mix until oats become flour. Pour flour in a container.
3. Combine all ingredients in food processor and blend until mixture is smooth.
4. Pour mixture in each muffin tray until filled 3/4 of the way to the top.
5. Place in oven and cook for 12-14 minutes or until cooked through (I use a toothpick to test)

ENJOY!

(yields 8 small muffins!)

I can’t wait to eat one of these for a morning snack! They might not make it to the weekend!

What’s your favorite healthy pumpkin recipe? 

Do you prefer pumpkin spice baked goods or apple baked goods?

I am the breakfast queen and I would never skip my favorite meal. I was in the cooking mood so I whipped up some Paleo Pumpkin Pancakes. I had 3 cans of pumpkin in my panty so I figured I should probably try to use some up.

These pancakes came out great! Plus they are healthy, tasty, and filling. We all loved them, even little miss Ava.

PALEO PUMPKIN PANCAKES

INGREDIENTS:

2/3 almond flour

2 eggs

1/2 cup pumpkin

1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

1/4 tsp baking powder

1 tbsp honey or maple syrup (optional: I didn’t use it!)

DIRECTIONS:

Combine all ingredients in a large mixing bowl. Heat coconut oil in a pancake pan and spread evenly.. or use baking spray. Scoop out mixture onto the pan. This recipe makes about 5 pancakes.

I added a few mini chocolate chips to a couple of the pancakes and they were delicious! Also, If you don’t have pumpkin on hand or you don’t like pumpkin, you could easily use mashed bananas as a substitute!

Enjoy

Have you ever had almond flour before? If Yes, what is your favorite recipe

Pancakes or Waffles??

I think it’s time to share this recipe with you. I really hate myself for saying it, but pumpkin season is coming to an end!!  It’s time to use up those last couple cans of pumpkin you have in your pantry. I have a few cans left myself and I will definitely be making these delicious pancakes again.

Don’t be intimidated by making homemade Pumpkin Pancakes, they are super simple and come together quickly. They also make for a perfect weekend family breakfast.. and we loved them so much I made it twice in one week.

They also pair nicely with scrambled eggs!

Healthy Pumpkin Pancakes

Ingredients: 

What is your favorite breakfast meal? 

I really can’t, but I am super excited to see Ava in her Halloween Costume.

We all know the staple with Halloween is candy and more candy. Fortunately for me I’m really not a candy girl. Growing up my favorite was Reeses because as most of you know I love peanut butter. We also had M&M’s around a lot because my Mom loves them, so I guess I naturally like those too.

After a night of trick or treating, I would pretty much let my brothers and my dad eat all my halloween candy . I was never the kid that sat there and ate a million pieces, I would probably only have one or two and be over it.

Obviously you guys know I have to put a healthy twist on Halloween, it’s just what I do!!

I was looking at making some fun treats that were kid and adult friendly but also healthy. Ava doesn’t eat chocolate but she does love bananas, so I decided to make these Ghost Bananas. Aren’t they cute?? They do have chocolate chips as the eyes and mouth but I took them out when she ate her breakfast.

Clementine Pumpkins… These pumpkins look adorable and they are SO easy to make!

To make them, Peel your clementines or tangerines and place a small celery stick inside! They would be really cute to add to your halloween party!

and for all you chocolate lovers out there, last night I made these Reeses Protein bites. (These are slightly addicting so watch out!!!)

Reeses Protein Bites

Mix ingredients with a spatula. Divide into 8 balls and chill for 30 minutes or eat right away

 

What is your favorite Halloween candy?

What are you or your kids dressing up as?

This morning I made some Pumpkin Oats. I had a leftover can of pumpkin in the fridge that I didn’t want to waste so I whipped up these delicious oats. It look literally 2 minutes!

Talk about simple, there’s only a handful of ingredients and you can definitely substitute different kinds of nut butters or milk to change the flavor. I am going to try out some protein oats later this week!!

Quick & Easy Pumpkin Oats

Ingredients:

1 tablespoon pumpkin

1 teaspoon almond butter (or peanut butter)

1/3 cup vanilla almond milk (or skim milk)

1/3 cup of oats

a shake of cinnamon spice and a shake of pumpkin pie spice

Directions: Mix all ingredients in a microwave safe bowl, microwave for 1 minute and 15 seconds (I like my oats thicker) Add a drizzle of honey, some nuts, or even some yogurt, and enjoy!

if you like your oats a little thinner you can add more milk.

You can also top with some fruit!

Have a great day!

Kashi Brownie Bars- there’s a hidden ingredient in here.. sweet potato. You cant even taste it and these will definitely satisfy the chocolate craving you have during the day.

BLUEBERRIES- they are so tasty and even better they are on sale right now. I grab handfuls throughout the day or top my yogurt with them

YOGURT- This yogurt has minimal ingredients and 7g protein, not a bad snack for 150 calories.

Dried Prunes- a tasty snack on the go, and a good way to add in some more fiber to your diet (this bag was $1.00 at CVS)

6 ingredient pumpkin cookies- I quickly whipped these up the other day for a snack since i had some leftover pumpkin. Here is the recipe if you want to try.

• 1/2 can pumpkin
• 3/4 cup oats (I used quick oats)
• 1 tsp sugar, 1 tsp brown sugar
• 1/2 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 cup chocolate chips

Mix all the ingredients together, roll into 10 balls, and Bake at 350 degrees for 12-15 minutes

I have also been loving my walks with Ava… doesn’t she look so comfy in her stroller.

On my trip, I purchased a package of Pumpkin Muffin mix that I heard was super tasty.

The package instructions were to add 1 cup of water, 2 eggs, & 1/2 cup of oil. Since I rarely follow a recipe completely by the instructions I decided to do 1/4 cup of organic vanilla yogurt and 1/4 cup of oil. This way we cut the fat in 1/2!!

This batch made 12 medium size muffins and 12 mini-muffins. I figured the mini-muffins would be great to take on-the-go! I also decided that I was going to freeze some of the bigger muffins to have handy once the baby comes and I need a quick little snack.

On a random note… When we took Cooper for a walk this past Sunday look what he found!!!

I guess he is allowed to pick up trash every once in a while Speaking of Cooper, he loves the new carpet we got on our stairs, it is his new hang out! The carpet is part of our baby-proofing to make sure we don’t slip carrying the baby around the house.

SKINNY PUMPKIN SPICE COOKIES

Ingredients:

• 1 cups quick oats
• 1/2 cup whole wheat flour
• ½ tsp baking powder
• ¼ tsp baking soda
• 1/8 tsp salt
• 1/4 tsp ground cinnamon
• 1 tsp pumpkin pie spice (if you like the spice add a little more)

• 1 tbsp butter
• 1 tsp vanilla extract
• 1/4 cup brown sugar
• 1/4 cup sugar
• 2 large egg whites
• 3 tbsp canned pumpkin (mine were heaping tablespoons!)

Chocolate chips ¼ cup (optional) I made some with chocolate chips and some without.

Directions:

Preheat oven to 350. In a bowl combine all the dry ingredients except for the sugars. Mix well. In a separate bowl mix the butter and sugars until combined. Add in egg whites, pumpkin, and vanilla extract. Add in the dry ingredients and stir well. (Optional add in chocolate chips)

On a non-stick baking sheet drop about 1 tbsp of dough until you have 16 cookies. Bake for about 10 minutes.

Makes 16 cookies

About 80 calories per cookie, 1.9g fat, 13.8g carb, 0.8g fiber, 1.8g protein