Pumpkin Spice is in the air

Pumpkin Porridge

There’s nothing that makes me feel more basic than being excited Pumpkin Spice season.

I’m not going to say that I indulge in the PSL from Starbucks craze, but I do get a little carried away with the pumpkin spiced treats. TIS THE SEASON OK. 😛

What better way to start pumpkin spice season than a bowl of Pumpkin Porridge topped with Siggis drinkable yogurt, peanut butter maple syrup drizzle, and mixed nuts? I don’t think there is a better way.

Ingredients: (Serves 1: Calories 276, Carbs 39g, Protein 15g, Fat 8g)

To make two servings like I did, double the recipe below.

• 1/2 Cup Multigrain Hot Cereal from Trader Joes
• 1 Cup water
• 2 tablespoons pumpkin pure (not pumpkin pie filling!)
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/2 tablespoon vanilla protein powder (optional, this is used as my sweetener. Can use Truvia or sweetener of choice)
• 1/2 tablespoon flax seed and chia seed peanut butter (Trader Joes)
• 1 tablespoon maple syrup (I used Walden Farms)
• 2 tablespoons Siggis drinkable plain yogurt
• 2 tablespoons raw mixed nuts

Directions:

• In a medium size pot combine hot cereal, water, pumpkin pure, and spices. Places heat on high until water starts to boil. Turn to simmer and store every few minutes making sure the porridge does not overflow!
• While porridge is cooking, heat peanut butter in a small microwavable ramekin for 15-20 seconds. Stir in maple syrup and set aside (you can add a few drops of water to change the consistency)
• Once porridge is almost cooked (about 7-9 minutes), add in protein powder, or sweetener of choice, stir, and cook for a few more minutes.
• Dish out porridge in a bowl and decorate with drinkable yogurt, peanut butter syrup, and mixed nuts!

Now go wild with your basic Pumpkin Spice crazed self. 🙂

The Peanut Butter Drizzle of Life.

Dark Chocolate Cream Cheese and Banana Stuffed French Toast

If I’m ever in a coma, just drizzle this peanut butter maple syrup over my body. Theres no way I won’t wake up after that. 😉

Ingredients: (Serves 1, Calories 334, Fat 9g, Carbs 47g, Protein 19g)

• 2 pieces Ezekiel Low Sodium bread
• 1 egg white
• 2 tbsp unsweetened almond milk
• Cinnamon to taste (I use A LOT)
• 2 tbsp Kroger greek yogurt cream cheese
• 1/4 large banana, mashed
• 1/2 tablespoon Hershey’s Special Dark Chocolate cocoa powder
• 1/2-1 tablespoon water
• 1/2 tablespoon Trader Joes Flax and Chia seed peanut butter
• 2 tablespoons Sugar free syrup, or any syrup of choice

Directions:

• Whisk together egg white, almond milk, and cinnamon, set aside.
• Warm greek yogurt cream cheese in a microwave safe bowl for 10 seconds, just until soft. Mix in Cocoa powder, mashed banana, and a little water to softened cream cheese. Stir until combined. Adding more water if needed, this helps the cocoa powder dissolve better. Consistency should be spreadable.
• Sandwich the dark chocolate cream cheese mixture between the two pieces of bread. Dip sandwich into egg white mixture and let soak for a few minutes on one side, then flip.
• Heat skillet on medium heat, spray with cooking spray, and cook french toast. Roughly 8 minutes on each side. I like mine crispy.
• Microwave peanut butter in a small ramekin for about 20 seconds. Stir in syrup one tablespoon at a time, continue stirring until desired consistency. Aka perfect drizzle consistency.
• Plate cooked french toast and drizzle your life away.

Bon Apetit!

Toasted Coconut Tuesday

Toasted coconut french toast topped/stuffed with strawberry chia seed jam cream cheese.

Toast Tuesday with a French twist. 🙂

I absolutely LOVE french toast.

There was a time in my life when I ate french toast Every morning for two years… That is no joke. It was the same french toast stuffed with greek yogurt, sunflower seed butter, and banana slices, topped with sugar free maple syrup.

Even though that combo is insanely delicious, I was stuck in a french toast rut.

French Toast rut no more! Well, since the beginning of 2016.

TRY THIS NOW.

Ingredients:

Serves 1 (2 pieces of toast, 314 Cal, 10g Fat, 41g Carbs, 16g Protein)

• 2 pieces low sodium Ezekiel bread.
• 1 egg white
• 2 tablespoons unsweetened coconut milk
• 2 tablespoons Bob’s Red Mill unsweetened coconut flakes
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 2 tablespoons sugar free maple syrup
• 2 tablespoons Kroger Co. greek yogurt cream cheese
• 2 tablespoons homemade strawberry chia seed jam

Directions:

• Heat skillet on medium heat, spray with cooking spray.
• Whisk together egg white, coconut milk, cinnamon, & vanilla extract. Dip each bread slice into mixture, making sure the piece is completely covered.
• Place coconut flakes in a shallow bowl, dip one side of soaked bread pieces into the coconut flakes. Pressing down firmly making sure the coconut flakes stick.
• Cook on skillet until toasty.
• Place greek yogurt cream cheese in a microwave safe dish and heat for 10 seconds. Combine cream cheese with chia seed jam.
• Plate french toast, top wth chia seed jam cream cheese mixture and sugar free syrup.

BON APPETIT!