When it comes to the holiday season, I'm all about comfort food and festive flavors. Yet too often it seems like the boundaries are pushed (I’m talkin’ to you, IHOP) and comfort food becomes some sort of sinister, diabolical, this-is-bound-to-give-me-diabetes-before-bedtime kinda levels…i.e.-
IHOP’s Red Velvet Pancakes topped with cream cheese icing
Denny’s Cinnamon Sugar Pancake Puppies (pretty much donut holes)
Panera Bread’s Caramel Apple Thumbprint Scone
And sure, come Christmas morning, I’m willing to gobble down a little gluten for nostalgia sake.
But I know if I indulge too much all season long, I won’t make it until New Year’s Day.
Moderation is the key to allowing jeans to fit all holiday season long.
And that’s why it’s so handy dandy to have such an effortless, 4-ingredient, festive breakfast/brunch recipe that would be a PERFECT brinner while decorating the Christmas tree or brunch while addressing Christmas cards, or as I frequently do, breakfast while online shopping.
Let’s get those eggs crackin, cause it’s Pumpkin Pancake time!
Happy Pumpkin Tuesday, you love nugget!
No worries. Just because Halloween has come and gone does NOT mean Pumpkinpalooza 2017 has come to an end.
In fact, we’re gonna keep gettin our pumpkin on for the rest of November. Thanksgiving, after all, is a pumpkinrrific holiday, too.
So today we’re kicking off the week with a recipe that is going to put more moolah in your wallets while keeping your body fueled and taste buds giddy.
Yes, my friends, I have taken on the challenge of recreating one of my favorite fall snacks- the Pumpkin RX bar- for a fraction of the price while maintaining all of the pumpkin spice goodness you love about the store bought version.
Just like my homemade Mango RX bars I shared with y’all a few weeks ago, these require only a few wholesome ingredients and about 2 minutes of food processor action.
No sugar. No preservatives. No soy. No dairy. No gluten.
Just lean, mean, pumpkin fun.
Perfect for anyone who leads a Paleo OR vegan OR Whole 30 OR budgeted OR pumpkin-obsessed lifestyle!
Which, I imagine, is most of y'all...so let's get to it!
Happy Halloween, my little pumpkindoodles!!!
I already know what y’all are thinkin…I have that ability to read your minds…
Why is she serving up oatmeal on Halloween?! This is a day of candy and candy and more candy. Michelle, you= no fun.
I know, and, to a degree, I actually agree.
Dressing up in fun costumes+getting mountains of free candy= what Halloween is all about…I’m not going to tell you to not allow a single piece of candy to enter your body today.
That’s exactly why I shared my homemade Butterfinger bars with y’all last week along with my homemade candy round-up.
Have some candy. Have a little too much candy. Just stick with candy that’s made with better, cleaner ingredients…you won’t feel nearly as sick.
But, being the planner that I am, I’m already thinking ahead to tomorrow, mainly tomorrow morning, when some of y’all may be waking up from a rough candy coma and in need of some serious nutrition.
Never fear! I’ve got a fiber+protein+vitamin loaded breakfast recipe that you can go ahead and make tonight after you’ve eaten one too many protein peanut butter cups and your own goblins and ghouls have gone to bed. That way, if you’re stumbling through a Hershey’s-induced hangover, you’ll have breakfast ready to devour (with a cup of strong black coffee, I imagine).
Roughly 1 minute.
What have you got to lose?
Halloween, my friends, is ONE WEEK FROM TODAY!!!
Between watching The Nightmare Before Christmas, dressing my infant up as jack’o’lantern, and passing out candy to the neighborhood kiddos, it’s going to be a wild night over here.
And I know what y’all are thinking…no, I am NOT that lady that passes out pencils or raisins or pennies.
Trick-or-treating is a cherished part of my Halloween memories. I don’t want to take that away from any child today.
Nonetheless, does that mean YOU, a responsible, law-abiding adult, have permission to raid your kids’ stashes once they go to bed or gobble the leftover candy you purchased for the trick or treaters once you turn off your front porch lights and call it a night or send yourself into a fun-sized sugar coma?!?!
No, no, and no.
Come on, y’all, you know better!
So you have the candy in your house, and you know you can’t control yourself around it.
What are you to do?
Y’all, I’m a realist. I’m not going to tell you to just eat some apple slices when you get a craving for some of that processed, sickeningly sweet stuff and it will magically disappear.
I've been addicted to sugar before. It's not that easy.
Instead of eating the junk that will make you feel sick and guilty, I’d much rather you make a healthier version of the treats to enjoy while watching Hocus Pocus.
Today, my friends, I’m going to share a recipe for homemade Butterfingers that is:
Like Bart used to say in those commercials from the 90s,
Nobody better lay a finger on my Butterfinger!
Happy Pumpkin Tuesday, y’all!
Hopefully you’re not sick of pumpkin yet, because we still have several weeks left until I shift gears to Christmas-themed recipes.
Hopefully you are not too sick and tired of how invasive pumpkin spice is becoming…I know it’s one thing to see it in cookies and muffins, but in deodorant?
What’s next? Pumpkin spice bandaids?
If you think you’re over pumpkin, you may just be ready to try it in a more savory form.
And what is more perfect for this time of year than a big ol piping hot pot of soul-satisfying chili?
Well, pumpkin chili, of course!
Don’t worry, my fellow Texans and carnivores, I didn’t swap out our beloved beef for pumpkin and beans (though my vegan homies could totally do that).
Nay, I dared to push pumpkin into the world of meaty, savory goodness.
Well, why don’t y’all just keep on readin to find out.
Happy Pumpkin Tuesday, my little pumpkin pie pops!
Y’all, pumpkin is EVERYWHERE and I LOVE IT!
From ice creams in the freezer section to Pop Tarts and Cheerios in the cereal aisle to deodorant and lip balm, it is THE ingredient of the fall.
But, I’d argue, one of the game changers for this beloved poster child of fall was when Starbucks started swirling it into their iconic lattes nearly 15 years ago.
Who knew pumpkin+coffee= spicy, sweet, caffeinated bliss!
And while Starbucks has come a long way in making their pumpkin spice latte a lot cleaner and healthier, it still has a whole lotta sugar.
My pumpkin spice creamer is 100%
Plus, there’s no cooking required!
And it costs a whole lot less to make a batch of my creamer than to buy a PSL every single day.
So get the coffee brewin, pull out your favorite pumpkin mug, and let’s get to it!
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!