Pumpkin, Pumpkin Everywhere!!!

Those who know me, know I LOVE Autumn.  The leaves turning colors, jeans, sweaters, apples, spices, PUMPKIN, and of course, my birthday!  Since I have recently become more conscious of what I'm putting in my body, I was sad to think of all the tasty fall treats I might be missing out on.  I quickly gave my sorry self a shake and said, "Forget that! I'll just tweak my recipes and eat them guilt-free!"  And what kind of friend would I be if I didn't share them with you as well. =)  So without further ado, here's some of my new and improved go-to pumpkin Recipes.

Pumpkin French Toast
Serves 2, Prep time 10 minutes, Cook time 6 minutes
Fix portions- 1 Yellow, 1/2 Purple, 1/2 Red, 1/2 tsp
Ingredients:
2 large Eggs
1/2 - 3/4 cup pure pumpkin
2 Tbsp unsweetened almond milk (or milk of your choice)
2 tsp PURE maple syrup, divided use
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
2-3 slices low sodium sprouted whole grain bread (I like Ezekial bread, but any whole grain will do)
1 tsp extra virgin coconut oil
1 medium banana, sliced
Directions:
1. Combine eggs, pumpkin, almond milk, 1 tsp maple syrup, cinnamon, and pumpkin pie spice in a shallow pan.  Whisk to blend well.
2. Soak each slice of bread in the egg mixture for 5 minutes or longer, turning halfway.
3. Heat coconut oil in a nonstick skillet over medium heat.
4. Add soaked bread.  Cook for 2-3 minutes on each side until golden brown.
5. Top each slice with half the banana slices and remaining 1 tsp maple syrup.
6. Enjoy immediately!
(note: I play with this recipe, sometimes it needs a little more almond milk.  The batter will be thick, so the more grainy the bread, the better it will absorb! You can also omit the pumpkin and pumpkin pie spice for regular delicious French Toast!)

Pumpkin Oat Pancakes
Serves 2 (generously!) 10 minute prep time, 10 minute cook time
21 Day fix portions - 1/2 Red, 1/2 Green, 1 1/4 Yellow, 2 tsp
Ingredients:
1 cup Pure Pumpkin puree (not pie filling)
1/4 cup unsweetened almond milk (or milk of choice)
1 Tbsp Coconut oil, melted
1 Tbsp Lemon juice (about 1 small lemon -juiced)
1 tsp PURE maple syrup or honey
1 tsp Vanilla Extract
2 eggs
1 cup OAT flour (see notes at the end of recipe)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves or allspice
Directions:
1. In a small mixing bowl, stir together the pumpkin, milk, coconut oil, lemon juice, and maple syrup. Beat in the eggs. (If your coconut oil returns to solid state at this point, short 20 second bursts in the microwave stirring between each, will return it to a liquid state).
2. In a medium bowl, whisk together the oat flour, baking soda, salt, and spices. (I made my oat flour mixture the night before to speed things up in the morning)
3. Form a well in the middle of the flour mixture and pour the wet ingredients into it. Stir just until the dry ingredients are thoroughly moistened. Do not OVERMIX! Let the batter sit for 10 minutes.
4. Heat a non-stick skillet over medium to medium-low heat, or an electric griddle to 350 degrees. Lightly oil the surface with coconut oil.
5. Pour 1/4 cup of batter onto the pan once warmed.  (I smush the batter down with the bottom of the measuring cup to form a nice flat pancake!) Let the pancake cook for 3-4 minutes.
6. Once the underside is lightly browned, flip the pancake with a spatula and cook for another 2-3 minutes, until golden brown on both sides.  You may need to adjust the temperature!
7. Serve pancakes immediately or keep warm in an oven.
8. Top with maple syrup or fruit of your preference!
NOTES:
-To make oat flour simply place 1 cup of rolled oats (not instant) in a food processor and run into the oats are pulverized into flour!  1 cup rolled oats = 1 cup oat flour.
-These pancakes do not bubble at the edges or middle to notify you when to flip.  Keep an eye on them and flip when bottom is golden.  I set a timer if I have kids distracting me!
-This recipe is SUPER filling!  For the 21 day fixers out there, I often eat half of my serving (so 1/4 of the pancakes, then save the other 1/4 for a "Treat" later in the day.  They are that good!
-Recipe makes around 10 pancakes. They freeze well and can be reheated in the toaster.

Chocolate Pumpkin Shakeology

Vanilla Pumpkin Pie Shakeology

I hope you all enjoy my pumpkin recipes!!  I'll have more to come soon.  Next on my agenda are some pumpkin cookies and pumpkin muffins..  I also have been loving baked apples and am working on a healthy Apple Crisp recipe. STAY TUNED and ENJOY!


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