Pumpkin Apple Bread

Pumpkin Apple Bread

It’s full blown holiday season where plenty of time is dedicated to eating!  I’m assuming you love to eat as much as I do.  So, I have two goals for you and I.  First, our waists and thighs will not increase with the holiday spirit because of my recipes.  And second, our mouths and stomachs will not be punished for not wanting our waists and thighs to increase!  I definitely achieved both with this easy, moist Pumpkin Apple Bread.  If you want to skip the apple, check out my very popular Pumpkin Bread recipe.     I checked out the ingredients on a couple popular apple and pumpkin bread recipes.  Most had 2 to 3 cups of sugar!  I have a sugar rush just thinking about it.  There is no need for that much sugar.  There are plenty of healthy substitutes that will keep your bread sweet and satisfying besides sugar.  My favorite sweeteners are honey, agave, maple syrup, bananas, and applesauce.  I do use brown sugar in this recipe, but only 1/2 cup.  Brown sugar is a combination of molasses and sugar which is still slightly better than straight sugar.  With my combination of healthy sweeteners, you won’t miss the bucket of sugar that is used for other pumpkin apple bread recipes.     Have you ever tried Bob’s Red Mill whole wheat pastry flour?  I’m hooked!  I no longer bake with any other flour.  Regular whole wheat flour can leave your baked goods more like baked bricks.  WW pastry flour keeps your breads, muffins, waffles, and everything else light and fluffy without removing the health benefits.  I...
Pumpkin Parfait

Pumpkin Parfait

Creating a quick and simple Pumpkin Parfait has been on my to-do list for a few weeks now.  The snow is coming down pretty hard today… it’s beginning to look a lot like Christmas…. and my angel girl is napping.  Perfect time to create and eat.     This Pumpkin Parfait would have been my #1 priority if I would have known how amazingly creamy, soft, and light it would turn out.  The added crunch and sweetness from the granola and pecans really compliment the pumpkin mousse.   Nature’s Path has a great granola with pumpkin and flax seeds.  I’m a big fan!  This is the same granola used in my Pear Apple Granola Muffins.  I don’t want to bore you with all the great nutrition facts, so I’ll just focus on the crunchy, crisp, like-candy flavor.  It also adds sweetness to the parfait without needing to add sugar.  Definitely recommend having some on hand.   PrintPumpkin Parfait Ingredients1 can (15 oz) pumpkin puree 1 cup vanilla Greek yogurt 1/3 cup honey 1 tsp pumpkin spice seasoning 2 cups natural granola 1 cup chopped pecans (optional)InstructionsIn a small bowl, mix together pumpkin puree, yogurt, honey, and pumpkin spice. Refrigerate until you're ready to make parfaits. In a separate bowl, combine granola and pecans. In 4 small wine glasses (or any size you would like), fill each with 1/4 cup granola mixture at the bottom. Spoon 1/4 cup of yogurt pumpkin mixture into glass. Repeat layers until full. Serve immediately for best results. 3.1http://www.nodietsallowed.com/pumpkin-parfait/       Well, I’ve already eaten two of these parfaits since writing this post.  I was...
Healthy Pumpkin Pie

Healthy Pumpkin Pie

My grandma was a fabulous cook.  If you weren’t 50 pounds overweight, she thought you were starving to death.  She would have boxes (yes… BOXES) of Ding Dongs and Twinkies lining her kitchen counter when you first walked through the door.  You ate when you first arrived… and then in 20 minute increments until you left.  Oh, I miss her dearly.   My grandma knew how to host a Thanksgiving.  She had a large table filled to capacity with all the classics such as creamy mashed potatoes, stuffing, sweet potato casserole, and turkey.  We had the ‘main event’ usually around noon and then spent the entire day eating until we exploded.  My grandma made Thanksgiving an occasion, and I still love Thanksgiving today because of her.   Since Thanksgiving is NOT complete without a traditional pumpkin pie, I thought I would complete your thanksgiving menu with this healthy pumpkin pie recipe.  Full-fat coconut milk make this pie creamy, sweet and jam-packed with healthy fats!   PrintHealthy Pumpkin Pie IngredientsHealthy Pumpkin Pie: 1 can (15 oz) pumpkin or sweet potato puree 1 (13.5 oz) can full-fat coconut milk 1/4 cup rolled oats 2 Tbs ground flax seed 1/2 cup brown sugar 2 tsp pumpkin pie spice 1/2 tsp salt 1 Tbs pure vanilla extract Crust: 1 1/2 cups whole wheat pastry flour 1/2 tsp salt 1/3 cup brown sugar 1/2 cup olive oil 3 Tbs cold waterInstructionsPreheat oven to 400 F. Blend all healthy pumpkin pie ingredients together until smooth. Pour into a prepared pie crust (such as crust recipe listed above) in a 10-inch round pan. Loosely place strips...
Pumpkin Smoothie

Pumpkin Smoothie

I LOVE this time of year!  It’s right before Halloween, the leaves are turning colors and beginning to fall, the weather is cool and tepid and ALL the holidays are still ahead of us.  Halloween starts off the holidays and starts to stir up my excitement for all the fun family events coming up.  It always goes by way too fast.   I love creating recipes that emphasizes this time of year AND of course, pumpkin puree needs to be involved!  I’ve loved the comfort of my pumpkin bread and pumpkin muffins, but I wanted something creamy and rich.  I’m a smoothie-aholic and wanted a Pumpkin Smoothie!  You don’t need to add much pumpkin puree to get the soft, velvety texture in this Pumpkin Smoothie.  The little punch of cinnamon is pretty yummy too.     PrintPumpkin Smoothie Ingredients1 cup vanilla almond or coconut milk 1 scoop whey or vegan vanilla protein powder 1 banana, peeled 1/2 cup fresh pineapple chunks 1/2 apple, with seeds and core 1/2 cup pumpkin puree 1/2 tsp cinnamon 1 cup iceInstructionsAdd ingredients to Vitamix blender in order listed. Blend on highest option for 30 to 45 seconds until reaching the desired consistency. To make it thicker, add more ice 1/2 cup at a time or a frozen banana until desired consistency reached.3.1http://www.nodietsallowed.com/pumpkin-smoothie/   Do you need pumpkin, pumpkin, and more pumpkin?  Oooh, you’ll love these!   Pumpkin Muffins     Pumpkin Bread...
Pumpkin Muffins

Pumpkin Muffins

My Pumpkin Bread recipe has become really popular recently. I think it’s because we all start craving a little pumpkin goodness when the weather cools down and the leaves start changing colors.  Well, cuddle up in your blanket and enjoy some of these warm Pumpkin Muffins.   I don’t think I’ve hidden my feelings on muffins.  I LOVE them!   This latest creation continues to check off my 3 MUSTS for muffins.  They’re light, fluffy, and moist.  Oooh… I need another one right now.   PrintPumpkin Muffins Ingredients1 cup pumpkin puree 1/2 cup applesauce 1/2 cup honey or organic agave 1/2 cup olive oil 1/4 cup milk of your choice (I have used coconut milk and vanilla almond milk) 1 tsp vanilla 2 cups whole wheat flour (I use Bob's Red Mill whole wheat pastry flour) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp salt 1/2 cup walnuts, finely chopped (optional)InstructionsPreheat the oven to 375 degrees. In a separate medium-sized bowl, whisk together the pumpkin puree, applesauce, honey/agave, olive oil, milk, and vanilla. In a large mixing bowl combine all the remaining dry ingredients. Add the wet ingredients to the dry ingredients and stir to combine. Fill lightly greased muffin pan with about 1/4 cup mixture. Bake for 15-20 minutes or until the tops have browned. The inside will be moist!3.1http://www.nodietsallowed.com/pumpkin-muffins/   Need a gluten-free recipe for Pumpkin Muffins?  I’ve got you covered.   Pumpkin Gluten-free and Vegan Muffins...

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