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.
After hot, sweaty Summer runs the only thing I crave is a smoothie. Most morning’s I will walk directly to the kitchen following a run to whip up a breakfast smoothie bowl even before taking a shower. Recovery from both the heat and the workout happen much faster if I eat something with carbohydrates and protein within thirty minutes of completing a workout.
When the teams at Fit Approach and Bob’s Red Mill challenged me to showcase how their protein powders help me find balance among the summer chaos, I knew a quick, delicious and refreshing smoothie would be the perfect recipe to share with you guys. Since this smoothie takes just a few minutes to make from start to finish, it’s easy to make for breakfast, an afternoon snack or as a post-workout powerhouse. The box I received from Bob’s Red Mill included protein powder (chocolate, vanilla and chai) as well as a protein & fiber nutritional booster. Each flavor of protein powder is plant based, gluten free, vegan and includes not only powder but also chia seeds, probiotics and amino acids. The nutritional stats for the vanilla protein powder. which I used in this recipe. are quite impressive – 180 calories, 20 grams of protein, 12 grams of fiber and only 3 grams of sugar.
Cherry Vanilla Protein Smoothie
- 1/2 cup frozen or fresh (pitted) cherries
- 1/4 cup ice
- 1/2 banana
- 1/2 cup Almond Milk or your choice of liquid (milk, water, etc)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/3 cup Bob’s Red Mill Vanilla Protein powder
- 1 scoop Vital Proteins or other collagen peptides
- Optional toppings – goji berries, shredded coconut, granola or cherries
- Add first eight items to blender and pulse or blend until you reach desired consistency.
- Pour into bowl
- Top with your favorite optional toppings. I suggest some dried goji berries and Purely Elizabeth granola.
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Thank you to Bob’s Red Mill and FitApproach for sponsoring this post. As always, all opinions are my own.
On Monday, my first day of healthy eating after a long stint of indulgent eating, which led to tight clothes and hating pictures, I developed a mad craving for Mexican. As in I caught myself dreaming of guacamole, margaritas and chips at the early hour of 11 AM. Oops. Dreaming of high salt, calorie laden, yet delicious food is not the best way to start a week of healthy eating. Similar to what I did ten years ago when I initially lost 50 pounds, I am focused on eating healthy food Monday through Friday at lunch. Then Friday night through Sunday I can enjoy in moderation. This type of healthy eating has always helped me maintain or lose weight while also being moderate versus restrictive – a technique I try to avoid based on my history of disordered eating. Instead of pushing the cravings aside and ignoring them or restricting myself, I decided to do something better. Create a healthy alternative that would answer my craving and allow me a bit of Mexican flavor until I can sip a margarita this weekend.
Meet my new favorite salad – Grilled Mexican Shrimp Salad. This healthy Mexican salad packs the punch with flavorful tomatillos, tender charred shrimp and a tangy dressing. Thanks to the grill, it barely makes a mess in your kitchen and is quick and easy!
Grilled Mexican Shrimp Salad
Makes two salads
- 12-14 large shrimp – peeled and deveined
- Thinly sliced white onion
- 2 tablespoons chopped cilantro
- 1/2 avocado, sliced
- 2 tablespoons Queso Fresco cheese crumbled
- 4 Campari tomatoes (or your favorite type of tomatoes), quartered
- 2 tomatillos, quartered
- Half jalapeno seeded, fire-roasted and thinly sliced
- One ear of corn, fire roasted and cut off the cob
- 2 teaspoons Chili powder
- 1 teaspoon Garlic powder
- 2 tablespoons Extra Virgin Olive Oil for brushing shrimp
- 3 tablespoons Extra Virgin Olive Oil for dressing
- Juice of 2 limes
- Juice of 1/2 orange
- 1 tablespoon baking soda
- Salt and pepper to taste
- Pre-heat grill to high heat
- Dry shrimp and place them in a bowl
- Season shrimp with salt and sprinkle with baking soda, let stand for 15 minutes
- While waiting for the grill to pre-heat and baking soda to set into the shrimp, toss lettuce with tomatoes, tomatillos, white onion, cilantro, avocado and cheese
- Pat dry shrimp and stick on skewers, tight together
- Season with salt, pepper, chili powder and garlic powder
- Brush shrimp with extra virgin olive oil
- Cook shrimp and corn on high direct heat for 3-5 minutes per side, just until they pass the translucent stage
- Quickly char jalapeno for 30 seconds to one minute
- Remove all items from heat
- Cut corn off the cob and sprinkle on top of salad
- Top salad with charred, sliced jalapeno, to taste
- In a separate bowl, whisk lime juice, orange juice, and 3 tablespoons extra virgin olive oil
- Dress salads with dressing then top each with 6-7 grilled shrimp