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!
If you’re looking for a healthier pumpkin bread, this recipe is for you!
Even though the weather is still hot and humid, I found myself craving all things Fall this week. As soon as we said farewell to Summer during Labor Day weekend, I started to dream of pumpkin bread, sweaters and tall boots, cool morning runs, and chai tea. This inspired me to spend time in the kitchen testing a few recipes. In 2012 I created a low-fat pumpkin bread with chocolate and peanut butter chips. Since then, during the Fall this recipe is always my top post as readers love the flavor combination. Yesterday, I whipped up this classic recipe, making a few changes which resulted in improved texture and flavor than the original.
This healthier pumpkin bread is perfect to enjoy before workouts or as an afternoon snack. After it cools, I slice the loaf into 12 slices and store in individual Ziploc bags so I can easily grab it and go. I hope you enjoy this updated version as much as I have this weekend.
Low Fat Pumpkin Bread with Chocolate and Peanut Butter Chips
- Granulated sugar, 1 cup
- Pumpkin, canned 1 cup
- 1/4 cup coconut oil
- Fage 0% Greek Yogurt or your favorite Greek Yogurt, 6 ounces
- egg white, fresh, 2 large
- 1 tbsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- Organic All-Purpose White Flour, 1 cup
- Whole Wheat Flour, 1/4 cup
- Salt, 1 1/2 teaspoon
- Baking Soda 1/2 teaspoon
- Semi-Sweet Chocolate Chips, 1/4 cup
- Preheat oven to 350*
- Combine first 6 ingredients in a large bowl, stirring well with a whisk, ensuring that you don’t over mix.
- In a medium bowl, combine flour, cinnamon, cloves, nutmeg, salt, and baking soda. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
- Spoon batter into a loaf pan coated with cooking spray. Bake for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.