Pumpkin Pie Shake
I love a good pumpkin pie, but it is usually loaded with fat and calories. This has the taste I crave, but it’s much healthier. It makes a great sweet treat or even an easy breakfast.
1 cup organic milk of your choice ( my favorite is almond vanilla)
1 banana, frozen and cut into pieces
1 pitted date
1 cup canned pumpkin
1 tsp vanilla extract
Pinch of pumpkin pie spice
Whip in the blender until creamy. If you are feeling really naughty you could even add a bit of whipped coconut cream.
Pumpkin is a great source of fiber and vitamins, but it often gets a bad rap because it is usually featured in desserts. In the coming days, I plan on sharing some of my favorite healthy pumpkin recipes with a few treats thrown in for good measure.
These can be made ahead for a quick breakfast and can be eaten on the go. They also make a healthy and filling snack.
- 6 Large Eggs
- 3/4 Cup washed and torn up baby spinach
- 1/4 Cup minced onions
- 3/4 Cup chopped bell pepper
- 3/4 Cup sliced mushrooms
- 1 Tablespoon extra virgin olive oil
- 1/2 Tsp each sea salt and black pepper
- 1/4 Cup shredded cheese
Preheat oven to 350 Degrees and grease muffin cups with olive oil
Beat eggs in large mixing bowl with a splash of milk
Heat olive oil over medium heat and sauté onion, red bell pepper, and mushrooms until onions are caramelized
Combine sautéed vegetables with beaten egg and stir gently. Add sharp cheddar cheese if desired
Pour egg mixture into greased muffin cup, up to 3/4 full.
Place muffin pan in oven and bake for 20 minutes, until eggs are set.
Remove from oven and let cool for about 15 minutes before serving.
I don’t have any experience with parsnips, but I think I should give them a shot.
January is Oatmeal Appreciation Month and I wanted to share my favorite recipes. I know that a lot of people think oatmeal is gross, but it is my favorite food. My mission is to make you love this budget friendly, pantry staple.
Plain oatmeal is kind of bland so it really needs to be jazzed up a bit. I have tons of recipies that I am going to share, but first let’s talk about all of the awesome health benefits of oatmeal.
It may help control blood sugar levels.
There’s a weird tradition in the south that states that on New Year’s Day you should eat blackeyed peas for good luck and greens for wealth. I certainly need some dough so here is my greens recipe.
One bunch each of: kale collard greens green chard mustard greens
5 cloves garlic, minced
⅓ cup olive oil
2 Tbs lemon juice
salt and pepper to taste
½ Tbs red pepper flakes
Cut out inner stems of greens and coarsely chop the leaves. Submerge leaves in cold water and swish around to clean. Heat oil in a large nonstick skillet over medium-high heat. Sauté half the greens for a minute until semi-wilted, then add the rest to the skillet. Sauté until tender but still bright green, about 3 minutes. Cover the sautéed greens with water and bring to a boil. Reduce heat to low and simmer for 1 hour, adding water as needed. Drain, toss with lemon juice, salt and pepper, and crushed red pepper and serve.