We can all age can all agree that fall is a pretty spectacular time of the year. Cozy sweaters, warm drinks and hearty foods all remind me of the comforts of fall. Don’t forget to take a break from the chaos to enjoy some of the pleasures of fall.
This week, I’m going share a few fall recipes fit for a college budget!
$4 per Pumpkin Spice latte everyday? No thank you. Here’s on for pennies on the dollar.
1 cup strong coffee, brewed
1 Tbsp half & half or pumpkin spice creamer
1 Tbsp of canned pumpkin puree
1 tsp of honey, sugar, or sweetener (optional, amount as desired)
Sprinkle with cinnamon and nutmeg.
Directions: Simple, combine ingredients and stir well!
Single-serving Pumpkin Pancakes.
I don’t know about you, but sometimes I get in the mood for pancakes for dinner, but I don’t want to waste an entire batch or have pancakes for the next 5 days! After learning you can make healthy single-serving pancakes that are high in protein and filling, I can now satisfy my pancake craving whenever I feel like it!
1/4 cup of flour (whole wheat, oat flour, OR protein powder for extra-filling “power”)
1/2 mashed banana
2 tbsp canned pumpkin puree
1 Tbsp milk (Almond milk, soy, or regular)
1/4 tsp cinnamon
1/8 tsp nutmeg & ginger (optional)
Directions: Beat egg and combine ingredients until well mixed. Heat a pan on medium-low heat and spray with non-stick spray. Form four mini pancakes or two large pancakes. Flip after 1-2 minutes and cook on other side.
Sweet Pumpkin Peanut Butter Dip.
This pumpkin-y dip pairs well with apples, pears, crackers, toast and rice cakes.
1/4 cup of canned pumpkin puree
2 tbsp. of peanut butter
1 tsp each: cinnamon, nutmeg, ginger
1 tsp sweetener of choice or as desired
Directions: Combine ingredients in a bowl and stir until thoroughly combined.
In honor of Valentine’s day, I thought some Valentine’s Day themed oats were in order! This recipe was made on a whim, because of how much I love conjuring up new oatmeal recipes. I’m thankful for our snow day this Monday, which gave me extra time to work on homework and study, and let me enjoy some down time with a hot cup of tea! Sometimes it’s the little things that matter when it feels like everything else is chaotic! Hope you enjoy my recipe of the week. Stay warm this week and drive safely!
“Chocolate-Covered Strawberry” Valentine’s Day Oatmeal
- 1/2 cup dry oats
- 1/2 cup strawberries (frozen & thawed or fresh)
- 1 small banana
- 1 Tbsp Cocoa powder
- Sweetener of choice: Honey, Stevia, Agave are recommendations
- Chocolate chips or chopped up chocolate pieces (to top)
- Cook oats according to package directions, using water or milk (for a creamier texture).
- Add all ingredients (reheat in microwave if necessary).
I have a confession. Fall is by far my favorite time of year!
Who could blame me? The trees are every shade of red, orange, and yellow imaginable, you can stock up on pumpkin-flavored-everything, and can enjoy my all-time favorite fall activity… apple picking. There are plenty of creative ways to enjoy fall, these are just a few. Another thing I really enjoy about fall is the wide variety of fall produce! Pumpkin, Spaghetti Squash (makes a great pasta substitute!), Acorn Squash, Butternut Squash… They’re all great and there’s tons of Pinterest boards dedicated to recipes using fall squash. For those doubters of pumpkin-obsessers like myself, here’s a recipe you and pumpkin-fanatics, alike, will love. This recipe from blogger Kristi of the blog “I Should be Mopping the Floor” won me over as my top pumpkin recipe this week (click her delicious photo for a link to the recipe).
Photo credit: http://www.ishouldbemoppingthefloor.com/
So while we’re on the subject of pumpkin… what’s your favorite pumpkin flavored product or recipe?
Right now, mine is pumpkin peanut butter. They sell a version of this at the grocery store (JIF), but you can easily make your own at home with no added preservatives or unwanted ingredients.
Simply add 1 Tbsp of canned pumpkin, 1 Tbsp of Peanut butter, a dash of cinnamon, and stevia or a drop of honey/other sweetener. Combine all ingredients and make a pb and pumpkin sandwich (add sliced bananas and more cinnamon if you wish!) or use as a fruit dip for apples and pears.
Hope you feel inspired to try some of your own pumpkin dishes this fall! Be sure to share them with me in the comments.
I’m not athletic. I don’t relish in the idea of a trophy room. I’d rather see everyone who sincerely tries succeed instead of seeing the same few people being successful all of the time. However, all of that being said, I’m definitely excited to have taken home first place from my microbiology lab’s first Thanksgiving pie-off.
What started as a joke turned in to one of the biggest events of this fall at my lab. Test pies were made before the actual event. One of the would-be judges was disqualified because he knew who was making each type of pie. Even some “trash talk” was issued over lunch. (“You bake pies like your momma. Unless your momma bakes good pies, in which case you bake nothing like your momma.”) Yep, it got intense.
We started out the competition day with what one of my lab managers called the “pie parade,” which was basically just us bringing our pies into the building and putting them into our refrigerator. (Don’t worry – no bacteria or samples go in that refrigerator!) Then, at lunch, one of our scientists judged the pies. I was so enthralled to have won.
Want to make my award-winning pie? Here’s the recipe. If you want it to be more like my pie, use these modifications: I didn’t make my own whipped cream. I just used Cool Whip. I used one entire normal-sized (sorry, I’m not sure of the actual volume) container’s contents to fold into the chocolate mixture, and I used half of another container’s contents on the top of the finished pie.