- 4 eggs
- 1/2 cup canned pumpkin (I use Trader Joe’s Organic pumpkin)
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 2 tsp cinnamon
- 1/4 tsp baking soda
- 2 tbsp coconut oil (or butter)
- Whisk the eggs, canned pumpkin, vanilla and maple syrup.
- Sift the cinnamon and baking soda into the wet ingredients.
- Melt 2 tbsp of coconut oil (or butter) in a skillet over low/medium heat.
- Pour the melted coconut oil into the batter.
- Spoon the batter (about 1/3 cup at a time) into the skillet. When the batter starts bubbling, flip the pancake once to finish cooking.
- Top with any of the following:
- Chopped turkey bacon (follow instructions on packaging)
- Maple syrup
I topped my pancakes with chopped bananas, sliced honeycrisp apple, pecans, turkey bacon crumbles and maple syrup. The sweetness of the pancakes, fruit and syrup taste wonderful with the salty flavor in the turkey bacon (plus, added protein!). The pecans add a nice crunch to pull it all together! Also, feel free to stir in your favorite plain or vanilla flavored protein powder to the batter for an even more satisfying meal.
I like to serve these pancakes with my HEALTHY homemade version of the pumpkin spice latte (pictured below) to make a completely satisfying breakfast. Recipe coming soon!
This meal is a great way to start your Saturday or Sunday off right before a day of Fall activities such as apple picking or football watching! Hope you all have a great weekend!
Nothing beats homemade applesauce. Making it in the slow-cooker is extremely easy and your home will smell divine while the apples and cinnamon simmer all day long. Mmmm, the smell of fall. Plus, you can enjoy one of your childhood favorites without the preservatives!
To mix things up a bit, I like to use a variety of different apples when making this recipe. I used 10 apples (makes 4-5 mason jars); honey-crisp, granny smith and gala. Feel free to get creative and throw in your favorite apples!
About 2 hours in!
1 hour left to go! The smell was amazing!
Once the apples can be mushed with a spoon, transfer them to a blender or a food processor. Once you get the sauce to the consistency of your liking (I didn’t blend all of the sauce, only about 80% of it to leave some chunks in) pour it into jars or tupperware.
It made 5 mason jars! So. Much. Apple. Sauce. I can’t wait to share it! Saucayy!
- 10 medium apples (I used a combination of Granny Smith, Gala + Honey-crisp)
- 1 cup water
- Juice of 1 lemon
- 2 tbsp cinnamon
- 2 tbsp pure maple syrup
- 1/4 cup brown sugar (feel free to add more or less depending on how sweet you like your applesauce!)
- Rinse, peel, core, and slice the apples.
- Place the apples in the slow cooker. Add the water, lemon juice, cinnamon, maple syrup and brown sugar on top of the apples.
- Set slow cooker to high for 4 hours (or low for 6-7 hours), stirring occasionally. The apples will slowly turn into a wonderful sauce.
- To get the apple sauce to the consistency of your liking, transfer the apples to a food processor or blender once they are completely soft.
- Pour into mason jars and refrigerate for up to 1 week or serve immediately while it’s still warm!
Mmmm, Taco Bell. Sure, a quick stop through the drive-thru sounds like a fantastic idea until you devour your taco and feel sick only moments later. I have a pretty weak stomach (my allergy to dairy doesn’t help, either), so I try not to eat fast food at all (…but *if* I do, Wendy’s spicy chicken sandwich for the win). Back in college Taco Bell was a once-a-week thing. My eating habits weren’t too great back then so I never got an upset stomach after inhaling a Crunchwrap. Just because I make a point to eat healthier now does not mean I don’t have the typical cravings every now and again. I mean, who the heck doesn’t enjoy a Crunchwrap supreme anyway? Have you ever had one? Well let me fill you in if you haven’t… Seasoned ground beef, nacho cheese, a crunchy corn tortilla, sour cream, lettuce and tomato all wrapped inside a large flour tortilla. With some inspiration from my friend and colleague, Kristina, I decided to give her healthy crunchwrap recipe a go, with a few added changes of my own. They were MORE delicious than I thought they would be and my friend, Sergio, and I loved them.
- 1 lb ground turkey (saves on the calories and fat!)
- 1 packet taco seasoning mix (I make homemade taco seasoning. Recipe to come soon!)
- 6 burrito-size wheat tortillas (the bigger, the better! These puppies aren’t the easiest to fold!)
- 6 tostada shells, corn tortillas, hard taco shells (what I used) OR crushed tortilla chips for the crunch
- 1 cup Greek yogurt (a healthy alternative to sour cream. And BONUS: GY is loaded with protein)
- 2 cups shredded lettuce
- 1 tomato, diced
- 1 cup shredded Mexican cheese blend
- cooking spray (I use olive oil cooking spray)
- Optional: pile in your favorites! Queso (like Taco bell does), peppers, jalapenos, onion, etc.
- In a large skillet, over medium-high heat, cook and crumble the ground turkey until no longer pink. Drain grease. Stir in the taco seasoning mix, and water as it calls for on package. Cook according to package directions.
- Place the flour tortillas on a large plate. Microwave for 20 seconds to warm them.
- Lay one flour tortilla on a flat surface. Spread 1-2 tbsp’s of Greek yogurt on the tortilla then sprinkle some of the Mexican cheese on top.
- Add 1/2 cup of taco meat onto the center of the tortilla. Drizzle a couple of Tablespoons of cheese over the meat. Top meat with one hard taco shell or crunched up tortilla chips. Top with lettuce, tomato and a little more shredded Mexican cheese.
- To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings. There will be a spot left open in the center; cut a piece of another flour tortilla and tuck it in the center, so it’s fully covered.
- Repeat with all remaining tortillas and fillings. You should have about 4-6 crunch wraps total, depending on how generous you are with your ingredients.
- Spray a large, non-stick skillet with cooking spray. Heat over medium heat. Place one Crunchwrap seam-side down onto the skillet. Cook for 2 – 3 minutes, or until golden-brown (tip: if you prefer your Crunchwrap to be extra crispy, use a spatula and push the wrap down in the skillet). Carefully, flip over and cook other side until golden-brown. Repeat process with all Crunchwrap. Serve immediately and top with a dollop of Greek yogurt and your favorite hot sauce!
- Serve with sauteed peppers and onions, and rice (I made a mix of qunioa and brown mexican rice – pictured above).