Protein Pumpkin Bread

                                                       

Love having a slice or two of this bread as a snack, or a few slices for breakfast (loaded with peanut butter, obviously). I'm working on keeping my recipes simple (i.e. no more crazy ingredients). Mostly because:

1. It's unnecessary

2. I don't have time

3. You don't have time

Here we go: 

                               

Protein Pumpkin Bread

Ingredients:

1/2 cup coconut flour

1 scoop vanilla whey protein (I used Cellucor)

1/3 cup stevia for baking

1 teaspoon baking soda

1 teaspoon cinnamon

1 cup canned pumpkin 

3/4 cup egg whites

1/2-3/4 cup unsweetened almond milk

3 tablespoons creamy peanut butter

1 teaspoon vanilla

Directions:

1. Preheat the oven to 300 F. 

2. Mix the dry ingredients together in a bowl. Mix the wet ingredients in a separate bowl. Add the wet ingredients into the dry ingredients (add more almond milk if necessary, but you want a nectar-thick batter). 

3. Spoon the batter into a bread loaf pan lined with parchment paper (for easy removal). Cook about one hour and 10 minutes or until knife comes out clean. 

4. Let cool and cut into 8 slices. I recommended refrigerating them (I like the texture better when they are chilled). 

Nutrition Information for 1 slice: 103 calories, 4 g Fat, 8 g Carbs, 8 g Protein

Pumpkin Flavored Everything

The pumpkin craze is at an all time high. The food industry has been keeping up with the demands to pumpkin-ize almost everything from Pop Tarts and bread to yogurt and coffee. While it's increasingly becoming an obsession all year round, pumpkin is truly in season from September to November.

Pumpkin is a type of squash with a bright orange color that comes from it's rich source of beta-carotene. Beta carotene is an important flavonoid compound with antioxidant properties. Our bodies convert beta carotene into Vitamin A which aids vision and supports eye health. Pumpkins are also a great source of fiber, potassium (1 cup of cooked pumpkin has more potassium than a banana!) and Vitamin C. 

However, just because a food is pumpkin flavored, it does not mean that you will receive the same health benefits. In fact, many flavored foods are often artificially flavored, high in sugar, and offer little to no nutritional value.

We've rounded up a few of the healthier pumpkin-flavored food options to get your pumpkin fix:

Siggi's Pumpkin & Spice 2% Yogurt: With real ingredients, 14 grams of protein, and less sugar than most, this yogurt is good grab. Even better, buy a plain Greek yogurt and stir in canned pumpkin, pumpkin spice, and a drizzle of pure maple syrup.

Kashi Crunchy Granola Bars Pumpkin Spice Flax: Crunchy and satisfying, these bars are lower in sugar and more portion controlled than grabbing a few handfuls of granola.

Starbucks Pumpkin Spice Latte (Modified): While making your own version at home with pumpkin flavored coffee is probably your best bet, every once and a while a little help from Starbucks won't hurt. Just ask your barista to use non-fat milk, hold the whipped cream, and use only one pump of syrup for a grande size. These small changes can save calories and about 13 grams of fat (8 g of which are saturated!).

Pumpkin Bagels: While neither are 100% whole wheat, Trader Joe's and Thomas' are two of the best options if you're craving a pumpkin bagel. While they do not have much fiber (2 grams fiber per bagel), they are portion controlled and contain 8-9 grams of protein per serving. Another option: Buy the 100% whole wheat versions of these brands and spread them with low-fat cream cheese, a light spread of real pumpkin butter and a sprinkle of cinnamon!

Pumpkin Puffins Cereal: Barbara's Puffins are lower in sugar, has real pumpkin in the ingredient list, and is only 110 calories per serving.

Slow Churned Dreyer's Pumpkin Patch Ice Cream: Not exactly a nutrient packed snack, but it's one of the better options with half the calories and fat and less sugar than other competing brands.

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Pumpkin Chocolate Chip Protein Cookie

This is THE best protein cookie I've ever made!

I've been on the run lately, and found myself grabbing bars or Len and Larry's protein cookies. Which taste great, but I don't love that even their smaller cookie has 15 grams of sugar. So I decided to try to make my own version of Len and Larry's :)

This came out like soft baked cookie perfection for when you want a cookie or two, but don't feel like making an entire batch.

Pumpkin Chocolate Chip Protein Cookie

Ingredients:

2 tablespoons PEScience Blondie protein powder (or any other flavor)
1 tablespoon sorghum flour (whole wheat works too)
Dash of cinnamon
1 teaspoon peanut butter
2 tablespoons canned pumpkin
4 teaspoons liquid egg whites
3-4 drops liquid stevia (or granulated is fine- add it to taste)

Chocolate chips

Directions:

1. Preheat oven to 350 F

2. Mix the dry ingredients in a small bowl. In another small bowl, whisk together the egg whites and pumpkin.

2.  Warm the peanut butter in the microwave for about 20 seconds. Add the peanut butter and wet ingredients into the dry ingredients. Mix until combined (don't overdo it!) and a dough is formed.

3. Divide the dough into two. Line a baking pan with parchment paper. Form two cookie shapes with the dough and place on the parchment. If using, add some chocolate chips. Bake for about 16 minutes. Allow to cool.

Nutrition Info (without chocolate chips): 3.5 grams Fat, 13.5 grams Carbs, 15 grams Protein

Soft Baked Pumpkin Butter Cookies

The sweetness from the vanilla protein powder and the pumpkin butter is enough, so there's no sugar added! Baking up a storm during this winter blizzard we're having :)

Soft Baked Pumpkin Butter Cookies

Makes 6

Ingredients:
- 1 egg, beaten
- 1 scoop vanilla whey protein powder
- 2 tablespoons coconut flour
- 1/4 cup pumpkin butter
- 1/2 teaspoon pumpkin pie spice

Directions:

1. Preheat oven to 350 F.

2. Combine the egg, protein powder, coconut flour, pumpkin butter, and pumpkin pie spice in a large bowl. This WILL be sticky.

2. Line a cookie sheet with parchment paper. Add cookie dough by the spoonful. Bake 10 minutes or until lightly golden.

Per one cookie: 1.4 g Fat, 8.4 g Carbs, 5.5 g Protein

Cream Cheese Stuffed Pumpkin French Toast

Pumpkin season never ends in my apartment. Had a Whole Foods and Trader Joe's adventure last night and found pumpkin flavored Rudi's bread and Trader Joe's Pumpkin Cream Cheese. Amazing apart, and even more amazing together.

I haven't had too many gluten-free breads (I'm not gluten-free) but I've heard they usually don't taste that great. I happen to think the texture and flavor of Rudi's is really good.

If you find another pumpkin flavored bread, it's totally fine to use!

Cream Cheese Stuffed Pumpkin French Toast 

Serves: 2

Ingredients:

4 slices Rudi's Pumpkin bread
2 eggs
1/3 cup unsweetened cashew milk (or any milk)
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
5 drops liquid stevia (optional)
Trader Joe's Pumpkin Cream Cheese

Directions:

1. Heat a non-stick pan over medium high heat.
2. Spread 1 tablespoon cream cheese over each slice of bread and make two sandwiches.
3. Whisk together the eggs, milk, vanilla, stevia, and cinnamon.
4. Spray your pan with cooking spray. Dip each sandwich in the mixture (about 20 seconds each side). Add to the pan and cook about -2 minutes. Flip, then cook about 1-2 minutes on the other side. Serve!

Peanut Butter Pumpkin Bread

I'm really not sure why loving pumpkin makes you a "basic bitch", but since I loved pumpkin way before it became cool, I'm excluding myself from that hashtag. Plus, this bread is far from basic. It's moist and pumpkin-y and perfect for fall.

 I used baked kabocha squash (Japanese pumpkin) for this recipe, but regular pumpkin should work fine (or even baked butternut squash). 

Peanut Butter Pumpkin Bread

Ingredients:

2 flax eggs (2 regular eggs works fine too!)
1/2 cup almond flour
1/4 cup millet flour
2 scoops vanilla protein powder
1/2 cup baking stevia
1 teaspoon cinnamon
1 teaspoon baking powder
1 cup cooked kabocha squash
2 tablespoons peanut butter
1/2 cup unsweetened cashew milk (or any milk)
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 F.
2. To make the flax eggs, mix the flax seed with 1/4 cup of water in a small bowl. Let it sit for 5 minutes.
3. Add the flax eggs and remaining ingredients to a food processor or blender and blend until smooth (don't overmix!).
4. Add to a small loaf pan and bake for 40-45 minutes or until knife comes out clean. Allow to cool, then cut into 8 pieces. Enjoy!

Macros per serving: 7.5 fat, 7 carbohydrates, 8 protein

Pumpkin Mozzarella Turkey Burgers

This are great for a healthy, quick, delicious meal. I used pumpkin to make the turkey burgers more moist, and used oatmeal as a healthy replacement for breadcrumb. I love mixing my cheese in with the other ingredients. It ensures that each bite is full of cheesy goodness. If you are dairy-free, my favorite vegan cheese is Daiya Mozzarella. It melts really well and tastes delicious! These are great served alongside some sweet potato fries!

Pumpkin Mozzarella Turkey Burgers

Ingredients:

1 lbs lean ground turkey breast (I used 99%, but 93% is fine too)
3 tablespoon egg whites (or one egg)
1/2 cup shredded mozzarella cheese
1/2 cup pumpkin
1/4 cup oatmeal
1 tablespoon Bragg's Liquid Aminos (or soy sauce)
1 teaspoon garlic powder

Directions:

1. Place all ingredients in one large bowl. Mix together well.
2. Preheat grill (I use my George Foreman). Form into 6 equal size patties (or 4 if you want a larger burger).
3. Grill until no longer pink (mine took about 7-8 minutes).
4. Eat!

Pumpkin Peanut Butter Quinoa Pancakes

These were so amazing that I contemplated crying when they were over. I love the combination of pumpkin and peanut butter. Plus the pumpkin keeps the pancakes moist. The cauliflower sounds weird, but trust me! You can't taste it, and it makes your pancakes thick and cake-like. 

                             

Pumpkin Peanut Butter Quinoa Pancakes

Ingredients:

 

3/4 scoop Peanut Butter Cookie protein powder (by Metabolic Nutrition)

3 tablespoons quinoa flour 

1/2 tablespoon psyllium husk 

1/2 teaspoon baking powder

1 stevia packet 

1/3 cup riced cauliflower

1/4 cup canned pumpkin

3 tablespoons egg whites

2 tablespoons almond milk

1/4 teaspoon butterscotch extract (optional)

DIrections:

1. Preheat a large non stick pan over medium hear. Coat with cooking spray. 

 2. Place cauliflower in a food processor and finely chop. Place in a bowl and microwave 40 seconds.

3. Add all ingredients including the cauliflower to your food processor. Blend until smooth.

4. Add pancake batter to your pan by the spoonful. Cook until edges set and then flip. Cook another 3-4 minutes on the other side. Serve with your favorite toppings/fillings!

Chocolate Pumpkin Protein Muffins

After receiving my order of CocoCardio in the mail from iherb.com, I wanted to test it out in a recipe. CocoCardio is a powder made from organic cocoa, beet juice powders, and hibiscus extract. It turns a pretty reddish color when its mixed with liquid ingredients. The ingredients in this powder contain many antioxidants and phytonutrients (phytonutrients are organic components of plants that are thought to promote health. "Phyto" originated from a Greek word meaning plant). So not only are these muffins delicious, but they are super healthy! If you don't have CocoCardio, you can use cocoa powder. I ordered mine from iherb.com. You can use my discount code ZSG766 for money off your first order :)

Chocolate Pumpkin Muffins

Ingredients:

1 cup oatmeal, ground into flour
1/2 cup chocolate whey protein (I used Cellucor)
1 scoop (7.5 grams) CocoCardio (or about 1 tablespoon cocoa powder)
1 teaspoon baking powder
3 packets stevia
1 cup pumpkin
4 egg whites
1/4 cup almond milk (or any)

Directions:

1. Preheat oven to 350 F. Spray a muffin tin with cooking spray.
2. Grind oatmeal into flour (I used my Ninja food processor). Add the protein powder, CocoCardio, stevia, and baking powder. Blend to combine. Place into a medium size bowl.
3. Blend together wet ingredients (pumpkin, egg whites, milk). Gradually add the wet ingredients to the dry ingredients until mixed well. Do not over mix!
4. Place batter evenly into the muffin tin. Bake about 20 minutes, or until knife comes out clean. Cool and eat!

Makes 6 muffins

The nutrition information may vary depending up on the brand of ingredients used:

Nutrition Information: 112 calories, 1.5 g Fat, 15 g CHO, (4 g Fiber), 11 g Protein

Mini Tofu Pumpkin Pies with a Graham Cracker Protein Crust

I've been making my tofu pumpkin pie for years, and everyone from my 3 year old cousin to my 80 year old grandparents could never guess that it was made with tofu! I usually use a store-bought graham cracker crust, but this year I wanted to challenge myself and try to make my own. It came out WAY better than I imagined! However, a few things actually went wrong in the process. Firstly, I planned on only using almond flour as my flour, but I didn't have enough. So, I added coconut flour. Second, I didn't make enough batter to fill a pie tin, so I had to make mini pies. Overall, I'm thankful for these mistakes because the end product was incredible!

You can buy your own pie crust and just make the filling, but I highly recommend making this crust at some point in time. Tastes just like a graham cracker crust .... if not better!

Mini Tofu Pumpkin Pies with a Graham Cracker Protein Crust

Ingredients for the crust:

1/2 cup almond flour
1/4 cup coconut flour
1 scoop Cinnamon Graham Cracker whey protein powder (Optimum Nutrition), or vanilla
2 tablespoons sugar-free maple syrup (or regular)
2 tablespoon coconut oil, melted

Ingredients for the filling:

1 cup silken tofu (make sure you drain excess water)
1 cup canned pumpkin
1 1/2 teaspoons pumpkin pie spice
1 tablespoon sugar-free maple syrup (or regular)
1/2 teaspoon xantham gum (optional)
Stevia to taste (I used 4 packets of Truvia)

Directions:

1. Pre-heat oven to 350 F.
2. Combine crust ingredients in a large bowl. Knead with your hands until a dough forms.
3. Divide dough evenly into 6 balls. Spray a muffin tin with non-stick spray. Add one dough ball to each muffin cup, pressing down so it covers the bottom of the cup. Bake 10 minutes.
4. Meanwhile, blend together your filling ingredients. Divide filling evenly and place on top of your pre-baked crust. Bake for about 30 minutes.
5. Remove your mini pies from the muffin tin and place in the fridge to set. Allow to set for at least an hour.

Nutrition Information (for one mini pie): 190 Calories, 8.6 g Fat, 17.5 g CHO (4.2 g Fiber), 10.8 g Protein

Chocolate Pumpkin Mugcake

I posted this recipe a few weeks ago on Instagram. I was just reminded how delicious it was when my fellow Instagramer Paula from FromFriesToFit tagged me to show me how much she loved the recipe. So, I'm posting this for my blog followers who don't follow me on instagram. The great thing about mugcakes (besides being delicious) is that they are so quick and easy to make. Feel like having cake and don't have the time to bake? Mugcake it is.

Chocolate Pumpkin Mugcake 

Ingredients: 

2 tablespoons chocolate whey protein

1 tablespoon coconut flour

2 tablespoons egg whites 

2 tablespoons canned pumpkin 

1/4 teaspoon baking powder 

Stevia to taste

Directions:

1. Blend all ingredients together (use a whisk or blend in a food processor).

2. Pour batter into a coffee mug coated with cooking spray.

3. Cook for 1 minute. If it needs more time, cook again in 10 second intervals until it's perfect. Mine took about 1:10. Microwave times vary depending on the type you have!

Pumpkin Pie Overnight Oats II

I made a different version of my Pumpkin Pie Overnight Oats last night and they came out amazing! I wanted to share this version because they are protein powder free (although you can add it if you want). You can find all the ingredients at your local grocery store. These are a MUST try. I could eat these every morning!

Pumpkin Pie Overnight Oats

Ingredients:

1/3 cup oatmeal

1/3 cup canned pumpkin

1/4 cup Greek yogurt 

1/3 cup almond milk 

1/2 tablespoon flaxseed or chia seed

1/2 tablespoon sugar-free syrup

1/2 teaspoon cinnamon 

1 packet Truvia 

Directions: 

1. Mix all ingredients together in a bowl. Leave in the fridge overnight. Eat cold in the morning. I topped mine with almond butter!

Nutrition Info: 192 calories, 4 g Fat, 27 g CHO, 12 g Protein

Pumpkin Turkey Chili

What's more perfect than chili and pumpkin for the fall? Comfort food at its finest. Protein and fiber-packed, this chili is healthy, satisfying, and a stick-to-your guts type of meal. It's a great go-to, crowd pleasing meal!

Note: When I went to the store to buy my ingredients, I forgot the diced tomatoes. So, I used Progresso's Recipe Starters Cooking Sauce in Fire Roasted Tomato because it was what I had on hand. Worked amazingly well! You can probably substitute with a 14.5 ounce of diced tomatoes and 1/2 cup tomato sauce, but I can't promise it will be the same!

 

Pumpkin Turkey Chili

Ingredients

2 cloves of garlic, chopped

1/3 cup chopped onion

1 package lean ground turkey (I used 93/7)

1 (15 oz) can pumpkin 

1 can (18 ounce) Progresso Recipe Starters cooking sauce in  Fire Roasted Tomato

1 can (15 ounce) black beans, drained and rinsed

1 cup water

2 tablespoons chili powder

1 teaspoon garlic powder

Directions:

1. Spray a large pot with cooking spray. Heat over medium heat. 

2. Add garlic and onion to pan. Cook until soft (about 2-3 minutes). Add ground turkey. Break apart the turkey with your spatula or wooden spoon. Cook until pink begins to disappear and meat begins to brown. 

4. Add pumpkin, tomato sauce, black beans, water, chili powder, and garlic powder to the pot. Bring to a boil.

5. Reduce heat, cover, and simmer for about 25-30 minutes. 

6. Enjoy topped with greek yogurt and cheese if you like!

Serves 8 (about 1 1/3 cup per serving)

Nutrition Info: 272 calories, 8.4 g Fat, 25 g CHO (7 g Fiber), 24 g Protein

Pumpkin Pie Overnight Oats

The perfect fall breakfast! Thick, creamy oats with the warm flavors of pumpkin, cinnamon, and maple.

Pumpkin Pie Overnight Oats

Ingredients:

1/3 cup oatmeal
1/4 cup canned pumpkin
1/2 scoop Cellucor Cinnamon Swirl protein powder (or vanilla)
2 tablespoons plain Greek yogurt
1/3 cup unsweetened vanilla almond milk (or any milk)
1/2 teaspoon maple extract (optional)
1/4-1/2 teaspoon cinnamon

Directions:

1. Mix all ingredients together in a bowl and let it sit in the fridge overnight. Enjoy cold the next morning!

Top with your favorite toppings if you like! This goes great with Justin's Maple Almond Butter or Wild Friend's Cinnamon Raisin Peanut Butter :) You can get them both from Vitacost. Use this link to get up to $10 off your first order!

Here's a recent order of mine from Vitacost- I love them all!

Pumpkin Flax Pancakes with PB2 Cream

These came out super moist! Adding ground flaxseed to baked goods and pancakes gives them a great texture and a host of health benefits. Ground flaxseeds are rich in omega-3's, fiber, and is one of the best sources of lignans. Omega-3 fatty acids are essential, meaning that our body cannot make them. Just one tablespoon of ground flaxseed provides 1.8 grams of omega-3's- which is greater than the AI for both men and women (1.6 and 1.1 grams, respectively). Fiber helps us feel full and helps to regulate digestion, while lignans have antioxidant qualities. Try these pancakes not only because they are delicious, but they also do your body right!

Pumpkin Flax Pancakes with PB2 Cream

Ingredients:

2 tablespoons vanilla protein powder
2 tablespoons ground flaxseed
1 tablespoon coconut flour
Stevia to taste
1/4 cup egg whites
1/4 cup unsweetened almond milk
1/4 cup canned pumpkin

For the Cream:

1 teaspoon sugar-free vanilla pudding mix
1/2 tablespoon PB2

Directions:

1. Blend all ingredients together (I used my Ninja).
2. Cook pancakes over medium heat on a non-stick pan coated with cooking spray.
3. Add batter to the pan by the spoonful. When the pancakes set and bubbles start to form, flip and cook on the other side.
4. To make the cream, mix the pudding mix and PB2 with a little water to form a sauce-like consistency.
5. Layer pancakes with cream and eat!

Nutrition Facts: 223 Calories, 7 g Fat, 19 g CHO, 11 g Fiber, 21 g Protein

Spicy Seitan, Eggplant, and Shirataki Noodles in Tomato Pumpkin Sauce

Spicy, creamy, satisfying AND clean- I was not expecting this dish to turn out so delicious!! It was just a combination of some food I had to use up in the fridge. These situations always tend to lead to something really tasty. Before I share this recipe, I want to talk a little about the ingredients used in this dish. Seitan is a vegetarian protein from wheat gluten. It has a nice meaty texture and savory flavor once it's cooked. I buy mine at Whole Foods. You can probably use ground beef, chicken, or turkey in place of the seitan for this recipe. Shirataki noodles are made from tofu, and are a great low calorie and low carbohydrate alternative to regular pasta. I know it sounds weird, but I'm really a fan! The texture is great and they come in several varieties including macaroni, spaghetti, fettuccine, and angel hair! A huge plate of pasta for 20 calories?? I'm in! I also buy these at Whole Foods, but they are also usually available in the natural food section of your grocery store.

Shirataki noodles are gluten-free, dairy-free, cholesterol-free, vegan and kosher certified. Many people complain of a "fishy" smell when they open the package- do not let this scare you. The noodles must be rinsed and drained completely. After that, place them on paper towels and pat dry. Then, microwave the noodles for 30 seconds.

I had roasted eggplant on hand, so that's how it got thrown into this dish. Simply preheat your oven to 450, diced one small eggplant into 1/2" cubes, coat evenly with an olive oil mister, and roast until soft (about 30 minutes). Make sure you give them a stir every 10 minutes.

OK, so now that you the basic prep, I can share my recipe : )

Spicy Setian, Eggplant, and Shirataki Noodles in Tomato Pumpkin Sauce

Ingredients:

2 garlic cloves, minced
1 pacakage WestSoy Ground Seitan
1/2- 1 teaspoon each of cumin, paprika, chili powder, and garlic powder
1 small eggplant, diced into 1/2 " cubes and roasted
1 package Tofu Shirataki Fettuccine Noodles
1/4 cup canned pumpkin
1 tablespoon tomato paste
1/2 tablespoon Bragg's Liquid Aminos (or soy sauce)

1 t Apple Cider Vinegar
Splash of vegetable broth
1 tablespoon Nutritional Yeast

Directions:

1. Mix together the pumpkin, tomato paste, cider vinegar, broth, and Bragg's. Set aside.
2. Heat a non-stick pan coated with cooking spray over medium heat. Cook the garlic until it begins to soften. In the meantime, drain your package of ground seitan.
3. Add the seitan to the pan, then add your spices. Cook until the seitan starts to brown.
4. Add the eggplant and Shirataki noodles.
5. Add the sauce to the pan. If needed, thin it out a little more with some broth. Sprinkle the nutritional yeast into the pan. Toss gently until everything is combined.
6. Serve! I garnished mine with parsley because I had some and thought it would look pretty : ).

I split this up into two mini-meals. I ate mine cold, as per usual, but I'm sure it's great hot as well!

Nutrition Facts for one serving (out of the two it makes): 197 calories, 3.4 g Fat, 17.2 g CHO, 9 g Fiber, 28 g Protein

Pumpkin Cheesecake Egg White Scramble

It's becoming my way of life: eating out of Tupperware. Always on the go, always prepared. I personally feel my best when I eat every two to three hours. Today I made something really delicious for meal #2: Pumpkin Cheesecake Egg White Scramble!! Great combination of protein and complex carbohydrates to keep me fueled, focused, and satisfied. So simple to make and really delicious!! Had mine with steamed green beans- gotta get those veggies in ;)

Pumpkin Cheesecake Egg White Scramble

Ingredients:

4 egg whites
1/4 cup cottage cheese
1/4 cup canned pumpkin
Cinnamon and Truvia to taste

Directions:

1. Whisk together all ingredients
2. Cook on a nonstick pan. I like mine cooked until slightly golden, but that's just me. Just make sure the egg whites are cooked!

Nutrition Facts: 1 g Fat, 8 g CHO, 3 g Fiber, 24 g Protein

Peanut Butter Pumpkin Protein Pancakes Versions II and III

I have a serious problem. I CAN NOT stop making protein pancakes!! I know there are worse things I could be addicted to. Especially when my pancakes are super clean and healthy. My issue lies in the fact that I can't stop experimenting with the same idea over and over - and making them totally different every time!! How am I supposed to stick to a recipe if I just keep experimenting and never going back to the original?? This is my perfectionism FULL FORCE. I always think I'm going to make something better. However, this philosophy has really hindered me from posting some really wonderful recipes that I've made the past week and a half. So, I've decided to stop thinking so much and just put them out there. You guys can try them and let me know what you think. Then, I can work on "perfecting" them (if there's any perfecting to do) based on your feedback :) Here we go:

The two recipes I'll post today are different versions of my Peanut Butter Pumpkin Protein Pancakes. I'll post my other new pancake experiments separately in order to prevent recipe overload. They all deserve their own chance to be in the spotlight anyway :)

Peanut Butter, Pumpkin, and Oatbran Protein Pancakes

Ingredients:

1/4 cup Cellucor Peanut Butter Marshmallow 
1/4 cup canned pumpkin
1/4 cup egg beaters
2 teaspoons oat bran (or ground oats)
1/2 teaspoon baking powder

1 teaspoon vanilla
Cinnamon and Truvia to taste

Directions:

1. Mix all ingredients in a blender (I used my Ninja).
2. Cook your pancakes!

Note: The stack was bigger but I ate one :) Oopsie.

Peanut Butter, Pumpkin, and Psyllium Pancakes

Ingredients:

1 scoop Cellucor Peanut Butter Marshmallow
1/4 cup egg whites
1/4 cup canned pumpkin
1/2 tablespoon psyllium
1/2 teaspoon baking powder
1 teaspoon vanilla
Cinnamon and Truvia to taste

Directions:

1. Mix all ingredients in a blender (I used my Ninja).
2. Cook your pancakes!

Nutrition Info: 198 calories, 2 g Fat, 12 g CHO (6 g Fiber), 33 g Protein 

 Psyllium husks just make EVERY pancake better. They swell up and make your pancakes FLUFF like WHOA. They are a pantry STAPLE. The one I use is from Swanson, but Trader Joe's carries their own brand as well. BUY IT.

Whew. I feel better. I really wanted to share these, and I'm not totally sure why because they are so similar. At least you have options if you don't the ingredients for one, you can make the other? More experiments to be posted soon :).

 

Peanut Butter Pumpkin Protein Pancakes

Fact: Pumpkin and peanut butter are two of my favorite foods. Perfect combination post-workout this morning :)

Peanut Butter and Pumpkin Protein Pancakes

Ingredients:

1 scoop Cellucor Peanut Butter Marshmellow whey (or any flavor whey works!)
1/4 cup canned pumpkin
1/2 tablespoon PB2 (optional, could use organic peanut butter too)
1/4 cup egg beaters
1/2 teaspoon vanilla
1/2 teaspoon baking powder
Cinnamon and Truvia to taste

Directions:

Blend together and cook your pancakes!!

I topped mine with PB2 (surprise, surprise), sugar free syrup, and a few slices of banana. Holy YUM.

Savory Pumpkin Protein Bread and Pumpkin Protein Muffins!

Two confessions: 1. I'm OBSESSED with pumpkin 2. I've been slacking on my blogging. I've been cooking and packing lunches like crazy, but I haven't been blogging as much as I would like to be :(. Interning and working full-time and taking classes does not give me much free time. However, I am now in my food service rotation and find myself with a little extra "me" time here and there. So, I get to post two new pumpkin recipes!!

I used the Savory Pumpkin Protein Bread recipe that Anna posted, but modified it a bit. The first time I made it, the 5 T of soy sauce that the recipe called for was WAY too much. So I lowered the amount and it came out perfect!

Savory Pumpkin Protein Bread

Ingredients:

3/4 cup egg whites
1/2 cup pea protein (I use Swanson)
1/4 cup coconut powder
2 tablespoons nutritional yeast
2.5 tablespoons soy sauce
1/2 cup unsweetened almond Milk
1/4 cup canned pumpkin
1 teaspoon baking powder

Directions:

1. Preheat oven to 350.
2. Put all ingredients in a blender and blend until smooth.
3. Place in a loaf pan sprayed with cooking spray.
4. Bake for about 30 minutes. Transfer to a cooling rack.

YUM. I brought a slice with me for lunch today along with zucchini noodles in avocado cream sauce and a veggie burger :). Here's a picture of a slice that I semi-kinda already bit into:

I had some pumpkin left over, so I decided to throw together another fun snack. What happened? Pumpkin Protein Muffins! I couldn't find any that were in my carbohydrate/calorie range, so I made this one up on a whim. . . Success!

Pumpkin Protein Muffins

Ingredients:

1/2 cup pumpkin
1/2-3/4 cup unsweetened Vanilla Coconut Almond Milk
3 tablespoons egg whites
1/4 teaspoon vanilla
1/2 cup vanilla whey protein powder
1/4 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon nutmeg
4 slices banana (optional)

Directions:

1. Mix the dry ingredients together. Add the pumpkin and blend well.
2. Add the wet ingredients to the dry ingredients and blend well. Divide mixture into four muffin tins sprayed with cooking spray. Place a banana slice the center of each one.
3. Bake at 350 for about 15-20 minutes.

I have to calculate the exact nutrition facts, but one muffin (out of the four) was roughly 110 calories! I put one in my sister's lunchbox. Her reaction?: "Holy balls, this is soooo good!"