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

Peanut Butter and Kabocha Overnight Oats

This was the perfect meal after my workout this morning. I will never get tired of kabocha squash and peanut butter. Together, they are heavenly.

I usually prepare my overnight oats the night before and let them sit in the fridge, (hence the name, "overnight oats") but I made them this morning before my workout. So my oats only sat in the fridge for about 2 hours, but they still came out perfect! 

Peanut Butter Kabocha Overnight Oats

1/3 cup oatmeal 

1/2 scoop Peanut Butter Cookie whey protein (by Metabolic Nutrition)

1 teaspoon chia seeds 

1/3 cup cooked kabocha squash 

1/4 cup plain Greek yogurt 

1/3 cup unsweetened vanilla almond milk  (just enough to make a thick pudding-like consistency)

Vanilla stevia to taste 

1. Mix all ingredients together. Let it sit in the fridge overnight (or apparently, two hours is fine!). 

2. Top with your favorite fruit, nuts, nut butter, etc. 

I buy my chia seeds, oatmeal, stevia, PB2 and protein powder from Vitacost. The ingredients are cheaper than the grocery store, and they delivered right to your door. Here's a discount link for money off your first order.

Butter Toffee Kabocha Protein Pancakes

If you couldn't already tell by following me on Instagram (@adena86) I am in LOVE with kabocha squash. Kabocha squash is also referred to as japanese pumpkin. It is sweet, moist, and has this satisfying texture that I've become completely addicted too. I buy at least five kabocha squash whenever I see them in the grocery store to avoid kabocha withdrawal. If you have a hard time finding kabocha, you can replace it with any other winter squash (butternut, acorn, fresh or canned pumpkin), but I highly recommend you don't give up your search. Kabocha will change your life.

Another note about the ingredients. DO NOT fear the cauliflower. You DO NOT taste it. It makes the pancakes incredibly moist and cake-like. Read more about why I use cauliflower here.  

Butter Toffee Kabocha Pancakes

Ingredients:

1/3 cup riced cauliflower (raw cauliflower finely chopped in a food processor)
3/4 scoop Elite Butter Cream Toffee protein powder (or any flavor whey protein)
2 tablespoons oatmeal
2 tablespoons coconut flour
1/2 tablespoon psyllium husk

1/3 cup cooked kabocha squash 
3 tablespoons egg whites
8-10 drops English Toffee liquid stevia (or plain stevia)
Almond milk as needed

Directions

1. Place cauliflower in the microwave. Cook for about 40 seconds.
2. Meanwhile, heat a nonstick pan coated with cooking spray over medium heat.
3. Add the remaining ingredients (protein powder through stevia) to your food processor. Blend until smooth. Add almond milk as needed (add SLOWLY). You want your pancake batter to be thick.
4. Add the batter by the spoonful to the pan. Cook until the edges set. These are thick so be patient! Flip and cook another 3-4 minutes on the other side, or until cooked through.

I topped mine with sugar-free caramel syrup and Justin's Maple Almond Butter :)

Kabocha Squash Mugcake with Peanut Butter Frosting

     This is hands down one of the BEST mugcakes I have ever made! Basically, heaven in my mouth. After months of hearing about kabocha squash on Instagram, I FINALLY found one at Whole Foods this week. I roasted it as soon as I got home, because I obviously had to taste it ASAP.
    I cut the squash in half and simply roasted it in the oven for about 45 minutes. When it came out, I immediately dived in- it was all it was made out to be and more! I'm seriously in love and cannot imagine continuing my life without it. Kind of like how I feel about nut butter :)
    Kabocha squash is also known as Japanese Pumpkin. Just like others have described, kabocha squash is like butternut squash, but sweeter and creamier. It has a forest green skin and a deep orange flesh, and it its texture reminds me of a butternut squash and sweet potato combined. Three ounces of kabocha squash contains about 38 calories, and 10 g of complex carbohydrates. 

I've used my squash in stir-fries, sweet wraps, and in this insanely delicious mugcake!

Here's what  kabocha squash looks like:

Kabocha Squash Mugcake with Peanut Butter Frosting

Ingredients:

1/3 cup oatmeal
2 ounces kabocha squash
2 tablespoons egg whites
2 tablespoons unsweetened almond milk
2 tablespoons Greek yogurt
1/2 teaspoon butter extract (optional)
8-10 vanilla stevia drops (or original flavor)

For the Frosting:

1 tablespoon Greek yogurt
1 tablespoon PB2
Stevia to taste

Directions:

1. Using a food processor or blender, grind oats into a flour.
2. Add remaining ingredients through the vanilla stevia drops and blend until smooth.
3. Place in a mug sprayed with cooking spray. Cook 1:15-1:30 minutes (varies depending on your microwave- just keep checking that it doesn't overcook).
4. Combine frosting ingredients in a small bowl. Add a little water if necessary.
5. Place mugcake on a plate and top with frosting.

Note: If you put the mugcake in the fridge, the frosting will harden a little- and it tastes wonderful!