This week I have the pleasure of hosting Charlie, who some of you may remember from my time living abroad. A wonderful friend who I keep up with through email, text and social media, we hadn’t seen each other in a year since she lives in London. Hosting her post marathon has provided us the perfect opportunity to catch up. Tonight, around 5:30pm I realized that though I was hosting her for dinner this evening, I unfortunately had no ingredients in my fridge. Instead, when I opened the fridge looking for inspiration I had the harsh realization that I haven’t been to the grocery store this week. Does this happen to anyone else?
Anytime I need quick dinner inspiration, I turn to Pinterest. With a few easy search terms, which included fast, easy, healthy, fall and salad this evening, I had more than 50 different recipes at my fingertips just in time to head to the grocery store. Many of these use a few of the same ingredients, such as pecans, maple syrup, and cranberries, which means that if you buy a larger package, you can keep the leftovers in your pantry to use for the next week’s Fall salad.
In case your meal planning needs some inspiration, here is a round-up of healthy, delicious Fall salads that are filled with flavor, nutrients and enough protein and fat to leave you satiated.
This is a sponsored post written and developed in partnership with Fresh Direct and Health Warrior, two brands I love and use often.
When my friends at Fresh Direct asked me to partner with them for marathon week recipes, I knew exactly the recipe I wanted to perfect and share. This Fall I’ve been sipping pumpkin smoothies on a weekly basis, but this recipe is a bit different than normal as it doesn’t use protein powder. This smoothie is full of flavor and nutrients, perfect to enjoy for breakfast or as the perfect post-workout recovery meal. The pumpkin is rich in fiber while the Chia seeds and yogurt provide protein to help your muscles recover. The wheat germ gives the smoothie a nutty flavor that perfectly balances the warm pumpkin spice and hint of vanilla. If you want your smoothie to taste more like pumpkin pie than pumpkin ice cream, you can increase the amount of pumpkin pie spice.
Healthy Pumpkin Spice Smoothie
- 2/3 cup canned pure pumpkin puree (not pumpkin pie filling)
- ½ cup Califia Vanilla Almond Milk
- 1 container plain Siggie’s Skyr Icelandic Yogurt (5.3 oz)
- ½ teaspoon vanilla extract
- ½ banana
- 1 tablespoon Health Warrior Chia Seeds
- 2 tablespoons of wheat germ
- 1 -1 ½ teaspoon Pumpkin Pie spice depending your taste
- Handful ice cubes
- Optional: Purely Elizabeth Pumpkin Fig granola and pecans.
Add all ingredients into blender and blend until smooth, pausing once to scrape the edges. Pour into a glass to enjoy and top with option ingredients.
Missing a few of the items for this smoothie? If you live in NYC, you can easily order these ingredients from the FoodKick App for same day delivery in select NYC areas or you can find them on FreshDirect.com for next day delivery.
Happy Monday! Here’s a delicious, healthy Fall recipe you can make this weekend, courtesy of my sister-in-law Meg and her husband Russell! Originally posted in 2014, the post and recipe have been updated a bit. Come back tomorrow for a recap from yesterday’s Dare to Bare event in NYC!
Hello again! Over the past two years my husband Russell and I have both had great success following Paleo-like diets off and on, especially when I originally lost 10 pounds in one month. Since then, we have evolved our eating style, maintaining a healthy balance which often includes Paleo friendly recipes. We’ve made a lot of omelets and frittatas in the past, but now that the leaves are falling and the air is crisp, we wanted to cook something that reflected the fall season. What better than a warm stack of fall themed pumpkin pancakes?
We struggled to find a recipe that was fluffy and tasty enough to stand up to a regular pancake. Some of our first batches, while tasty, left us with results that we could only describe as “scrambled pancakes”. We thought we were cooking them wrong because they were so crumbly and dense. To remedy this, we tried cooking them at a lower heat for a longer time, we tried different types of flour, and different wet and dry ingredients but couldn’t replicate the consistency of the traditional pancakes we grew up with. After scouring the web and trying parts from numerous recipes, we finally figured it out. Baking soda. Not all Paleo recipes call for baking soda, which is one of the things that makes these pancakes so fluffy and DELICIOUS!
Paleo Pumpkin Pancake Recipe
- 2 large eggs
- ½ cup pumpkin puree
- 2 tablespoons of sugar free syrup
- ½ teaspoon allspice
- ½ teaspoon cinnamon
- ⅔ cup almond flour
- a dash of kosher or sea salt
- ½ teaspoon vanilla extract
- ¼ teaspoon baking soda
- ½ cup pecans
- Heat a small skillet over medium heat with a touch of coconut oil. Add pecans. Toast for about 3 minutes or until pecans are fragrant. Be careful not to burn the pecans – shake the skillet frequently. (Note – these are for the topping. Feel free to leave them raw if desired or not use them at all).
- In a large mixing bowl, whisk together eggs, pumpkin, syrup, cinnamon, allspice, and vanilla until well blended.
- In a separate bowl, mix together the almond flour, salt and baking soda.
- Stir the dry ingredients into the wet ingredients, making sure there are no lumps.
- Lightly grease a griddle with your fat of choice (we used coconut oil) and turn on medium heat until a drop of water sizzles on the griddle.
- Pour the batter onto the griddle in whatever size pancakes you like. Cook until bubbles form on the top of the batter. Carefully flip and cook the other side.
- Stack and top with pecans and sugar free syrup (or whatever fun fall toppings you choose!). We also dusted ours with a bit of cinnamon.
*Note – you will see in the picture we served these with bacon (which makes every meal better). During our Paleo challenge, we learned that most bacon you can find at the grocery store is cured in sugar. We recommend Organic Sunday Bacon by Applegate which has less sugar than most and is cured in Paleo friendly, organic cane sugar.
If you love this recipe as much as we do, please share it on Pinterest, Twitter or Facebook!