Monthly Archives: October 2016


Pumpkin Granola…

Who doesn’t love pumpkin?  I am all about this wonderful flavor, and will eat it any time of the year.  However, many people tend to only think of pumpkin during this Fall season, when we celebrate Halloween and Thanksgiving.  Maybe it’s the lure of pumpkin carving, Jack-o-lanterns, and pumpkin pie?  Did you know that pumpkin is a very nutrient-dense food?  It is full of many vitamins and minerals, all while being low in calories.  So, why not think about it all year?  I think you may reconsider the use of this delicious, plump, orange plant when you see this yummy pumpkin granola recipe.  I use this to top off all kinds of delicious foods, like crepes, waffles, fruit and yogurt bowls, and more.
This is just one of many ways to use pumpkin in your cooking.  There are so many other creative ways pumpkin can be incorporated into any meal, including desserts, soups, salads and preserves.  Did you know that it can even be used as a substitute for butter? Try out this recipe, or feel free to share some of your own favorite pumpkin meals, recipes and foods.  Don’t forget to check out one of my favorite pumpkin recipes, Pumpkin Waffles, from my earlier blog.

A friendly reminder…be careful when buying pumpkin.  Look for the 100% pumpkin, as pumpkin pie filling is often loaded with added sugars.

Read this article from Medical News Today to learn more about this great food.
As always, eat well and be merry!!

Pumpkin Granola Recipe:
3 cups oats
3/4 cup pumpkin puree
1 individual size cup of apple sauce (no added sugar)
3 Tbsp. molasses
1 Tbsp. maple syrup
3-5 tsps. pumpkin pie spice (based on individual preference)
Add in options: dried cranberries, raisins, cashews, chia seeds, sunflower seeds, almonds, vanilla, pecans, walnuts

Mix everything together really well.  Bake at 300 degrees for about 70-80 minutes. Keep a careful eye on the granola, and stir a few times.  It will harden a bit as it cools. You will most likely also have to break it up once it cools down.  It may look burnt when done, but that is just from the pumpkin, molasses and spices.



Sweet Potato ‘Toast’…

First off, it’s been way too long!  Sadly, I have been super busy, traveling and on the road a lot lately for coaching, and have not been able to spend much time cooking and preparing meals on my own. Being on the road means a lot of meals in the hotel and out at restaurants, neither of which I am a big fan.  As I’ve mentioned before, I like to know exactly what I am eating and putting in my body, I prefer foods to be minimally processed, and on top of that, I eat gluten-free which makes it challenging at times and often leads to a lot of salads (I’ve learned to be very creative with these).
Needless to say, I was very excited to finally return to KC and be able to start cooking my own food again.  My love for food and trying to encourage others to really think about what they are eating often leads to really great conversations where I share some easy tips and recipes.  This time, however, I was fortunate to have a fellow coach share something new with me, and I wanted to share this with you, as it is super easy and delicious.
To make sweet potato toast:  slice a sweet potato in about 1/4″ pieces, toast on high in toaster until ‘cooked’ to desired doneness (it took me about 3 toasts), top with favorite ingredients. You can leave the skin on and should be certain that the slices are a uniform thickness for even toasting.  You will know it is ‘toasted’ when the outside starts to lightly brown and the center is soft when pierced with a fork.   I like mine to have a slight crunch to them, so I do not toast mine quite that long.  This time, I topped mine with an egg, some fresh spinach and a small sprinkle of cheese.  I had meant to add avocado, but never did, which I think would make it even more yummy.  Some other ideas would be to top with butter, a little butter and cinnamon, cream cheese, peanut butter, peanut butter and jelly, butter and jam or anything else you would put on regular toast.
You might be asking yourself, why would I want to eat this when I can just have a piece of bread?  Well, unlike most bread, sweet potatoes are gluten-free, high in fiber, and are packed with many healthy micronutrients. Want to know more about the possible health benefits and nutritional value of a sweet potato? Click here to read a great article on Medical News Today.
Go ahead, give it a try and let me know what you think.  Please share some of your favorite creations you make using sweet potato toast.  Until next time…eat well and be merry!!



Sweet Potato 'Toast'

Sweet Potato ‘Toast’