Yummy fall drinks and comfort foods…….sound good? How about….the “not so fattening” favorites???
That’s what I’m talking about……..
PUMPKIN SPICE LATTE
1 cup coffee
1 cup Unsweetened Vanilla Almond Milk
1 packet Stevia
2 Tbs. Pumpkin Puree
1 tsp. Pumpkin Spice
Blend together milk, puree and spices, then add to coffee.
(optional: whip almond milk until frothy and sppon on top of drink…sprinkle with add’l pumpkin spice!)
PUMPKIN PIE PROTEIN PANCAKES
1/4 cup egg whites
1/4 cup Pumpkin Puree
1 scoop Vanilla Protein Powder
1 Tbs. Ground Flaxseed
1 tsp. Cinnamon
Pinch of nutmeg
Pinch of Pumpkin Spice
Mix together and pour onto griddle. These are perfect with a little maple syrup or sliced bananas.
BAKED APPLES WITH CINNAMON AND WALNUTS (via)
2 Baking Apples, cored (like McIntosh)
1 cup Unsweetened Pomegranate Juice
1 tsp. Cinnamon
16 Walnut Halves
Preheat the oven to 350 degrees Fahrenheit. Place the apples in a baking dish. Pour the pomegranate juice over the apples. This will become a syrup as the apples cook. Sprinkle with the cinnamon and bake for 30 minutes, basting with the syrup, or until the apples are soft, but still hold their shape. Serve each apple topped with walnuts and syrup.
VEGETARIAN FOUR CHEESE LASAGNA (via)
2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
1 pint ricotta cheese
9 ounces crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
1 pkg pasta sheets (lasagne noodles)
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Preheat oven to 350 degrees F.
Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt, and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
Spoon half of the tomato sauce into a 9×13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly.