Tag Archives: Pumpkin

Spicy chipotle pumpkin soup!

Gooood morning. Rather than pick one thing to talk about in this post, I feel like talking about some current events in bullet points…
  1. This morning I read a really interesting article from Al Jazeera about how American biotechnology corporations (basically Monsanto) are literally taking over the crop production around the world by enforcing farmers to use their GMO seeds instead of their own genetically diverse seeds. The expensive seed has put farmers in debt and led to over 250,000 suicides in India. Get the deets here
  2. Presidential elections often sneak up on me and I feel under educated in the stances of the candidates. I spent a bit of time this morning gettin’ down and dirty with Mitt Romney’s plans for America – seeing as he is the current front runner for the Republican party. There is one particular segment in his foreign policy plan that is quite scary. It implies a severe decrease in American rights to privacy under the guise of a “counterterrorism strategy.” It kinda sounds like SOPA and PIPA on crack… squared.  I don’t want to delve too deeply into my opinions, so you can make up your own mind on the foreign policy here. And the job plan here. And the ‘health care’ here
  3. Yesterday, my three house mates came to the university gym with me and let me teach them how to squat with the squat rack! It was awesome. They all picked it up incredibly quickly and were super badass. The key form points I tried to stress were: STICK YOUR BUTT OUT so you look reminiscent of a duck, feet shoulder width apart and toes forward, push through your heels, and support the bar completely with your upper-back, not your hands or arms. It was nice to not be 1 of 2 girls on the “man side” of the gym!
  4. Due to my nasty schedule, I haven’t had as much time to exercise as usual. If I cut anything out, it is cardio. By having two days off of any exercise a few times in the last couple weeks, I have noticed how much more I can lift and do when I do get to the gym. My squat weight has increased by 10 lbs! Definitely becoming more of a fan of rest days.
Onto the recipe! I had some leftover chiles in adobo sauce from that last amazing recipe and I wanted to make some kind of soup with it. I had a can of pumpkin leftover from my pumpkin craze and thought the creaminess of the pumpkin would go nicely with the spicy chiles. The soup ended up being so good that I finished the entire batch in one sitting. I don’t recommend doing that though – I was painfully full for several hours…

spicy chipotle pumpkin soup 

Recipe: Serves 1-2

  • 1 tbsp butter
  • 1/2 sweet onion, diced
  • 2 tsp minced garlic
  • 1/2 tsp cumin
  • 1/2 tsp curry powder
  • 1 chipotle pepper in adobo sauce, minced (add additional pepper cautiously, it gets spicy fast!)
  • 1 can pumpkin
  • 2 cups chicken stock
  • 2 tbsp half & half
  • salt, to taste
  • greek yogurt, to garnish (sour cream could be good too)
  • fresh cilantro, to garnish

Directions – In a large sauce pan, saute the onions and garlic on the stove top with the butter, until caramelized. Add the spices and minced chile pepper and stir. Scrape the canned pumpkin into the pan and stir. Add the chicken stock and stir until smooth. Let simmer for 10-15 minutes, until the desired consistency has been reached. Add the half and half. Serve with a large dollop greek yogurt and fresh cilantro!

Benefits:

Chile peppers * a source of vitamin A and many potent antioxidants. They have anti-inflammatory properties due to their capsaicin content. Capsaicin also has a metabolism elevating effect.

Pumpkin * An impressive source of vitamins A and C and iron, manganese, and riboflavin! Also is high in fiber and low in fat.

How to make your own Trader Joes pumpkin cream cheese!

With the first day of October, Davis transformed from Summer to Fall. While this makes me sad for many reasons, mainly pants, there is one particular redeeming quality to the winter months….

Pumpkin.

Pumpkin pie oatmeal, pumpkin ice cream, homemade pumpkin lattes, pumpkin yogurt, pumpkin pecan muffins, pumpkin scones, pumpkin cinnamon rolls, pumpkin & goat cheese biscuits, pumpkin protein smoothies, pumpkin pasta……(the word pumpkin now looks really weird & wrong) will all be consumed on the reg until I can live in shorty shorts again.

This mornings breakfast was a chicken apple breakfast sausage and two whole wheat mini bagels smothered in homemade pumpkin cream cheese. Amazing.

Pumpkin Cream Cheese

Recipe: Makes 1 serving (maybe two if you don’t drown the bagels)

1/4 cup cream cheese (I am usually all about the full fat, but in this case I used Trader Joe’s whipped light cream cheese – it was easier to mix!)

2 tbsp canned pumpkin

1 tsp maple syrup (I used Josephs sugar free)

1/2 tsp brown sugar

1/8 tsp  pumpkin pie spice

pinch salt

optional: 2-3 drops NuNaturals vanilla stevia (you could sub in a drop of vanilla extract and a bit more sugar or maple syrup if desired)

Directions – Combine all the ingredients and stir vigorously with a  fork. Spread on toasted whole grain bagels or use as a frosting for cupcakes or cookies!

PS

I made caramelized sweet potato ice cream with toasted marshmallow swirl. I will share the recipe soon. Be ready.

A functional procrastinator makes biscuits..

Sometimes, I am a procrastinator. But I am a functional procrastinator – meaning that when I avoid a particular task, I make sure that whatever I do instead is accomplishing something. For example, on Tuesday I had a Systemic Physiology midterm at 3pm. Instead of studying for the 4 hours leading up to the exam, I made those vanilla protein bars you saw, some cookies, and pumpkin goat cheese biscuits. To me, that was totally accomplishing something. I have nourished my house mates with protein-laden bars and I have learned how to incorporate these delicious biscuits into breakfast, lunch, and dinner!

Pumpkin Goat Cheese Biscuits

These biscuits are whole wheat, but still very light and fluffy. They have a buttery pumpkin flavor with little notes of goat cheese until you bite into a big chunk and are floored by the delicious combo. :)

Recipe: Makes 7 biscuits

1/2 cups whole wheat white pasty flour

1/2 cup stone ground whole wheat flour

1/2 tbsp raw sugar

1  teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup pumpkin

2 tablespoons cold unsalted butter

5 tbsp goat cheese

1 large egg

1/4 milk

Directions – Preheat oven to 375.In a large bowl, sift together flours, sugar, baking powder, baking soda and salt. Mash butter in with a fork until it is well incorporated and piece-y. Crumble in the goat cheese until combined. In another bowl, stir together the egg, pumpkin, and milk. Pour the wet over the dry and combine with as few swoops of a spatula as possible. Use a 1/4 cup measure to plop dough balls onto a baking sheet. Slightly flatten with your fingers. Bake for 15-17 minutes.

Breakfast idea: Combine 1/2 of an avocado, 1 crumbled biscuit, some goat cheese, sea salt, and 3 scrambled eggs in a bowl and enjoy!

Kept me full for hours.

Lunch idea: Slice a pumpkin goat cheese biscuit in half, lightly toast it, and spread some fruit jam one side. Layer in some turkey or turkey bacon and serve with an arugula side salad.

Benefits:

Pumpkin * An impressive source of vitamins A and C and iron, manganese, and riboflavin! Also is high in fiber and low in saturated fat.

Whole wheat flour * a great source of dietary fiber, niacin, thiamin, B6, folate, pantothenic acid, riboflavin, iron, magnesium, phosphorous, zinc, copper, manganese, and selenium! Make sure to use 100% whole wheat flour or else you are missing out on these vitamins and minerals and almost all of the fiber!

Pumpkin Glazed Scallops and Caramelized Sweet Potato with Cinna-Pecan Cream

I am happy to report that the week has very much improved. On Tuesday, I told myself that it was a new day and to just relax and be happy. Life truly is good. I know it is cheesy, but I have so much to be grateful for. Sometimes, it is a fact that is easy to forget when life starts hurdling little sh*t bombs at you. ;) Having a blog and even just being able to read blogs is truly a blessing. Its not like people working 3 jobs have luxury of spending an hour or so a day on the internet. Heck, what about all the people who don’t have enough food or clean water, let alone a computer!

Sermon over.

I got initiated to DG last night! Obviously the ceremony is supaa secret, but I will say that it was really fun with a twist of sentimentality and a tinge of creepiness. AKA awesome.

This recipe is awesome too:

Pumpkin Glazed Scallops and Caramelized Sweet Potato with Cinna-Pecan Cream

I had this for lunch yesterday and it was MUY DELICIOSO! Hagalo PRONTO!

Recipe: Serves 1

5-7 scallops

2 tbsp chopped sweet onion

1/3 cup canned pumpkin

few shakes pumpkin pie spice

dash of salt

tsp butter

1 sweet potato

1/3 cup light sour cream

1 tbsp pecan butter (I made it myself in the blender!)

cinnamon

Directions-

1. Bake the sweet potato at 400 for 45-50 minutes, until juices just begin to seep out.

2. Marinate your scallops and onion in the pumpkin and pumpkin pie spice mixture for at least 15 minutes.

3. Place a pan on the stove at medium heat and melt the butter. Place the scallops and pumpkin mixture in the pan. Cook the scallops on each side for a 2-3 minutes, until thoroughly white. Flip only once.

4. In a small dish, mix together the sour cream, cinnamon, and pecan butter.

5. To serve, spoon the cinnamon pecan cream into the potato. Scrape the scallops and pumpkin glaze onto the plate and sprinkle with salt.

Satisfying, filling, and delicious.

Benefits:

Scallops * are extremely high in protein (they are a MUSCLE, after all!) and a great source of B vitamins, which play a key role in metabolism and hangover prevention. They also contain several minerals and are a good source of omega 3′s! Omega 3s aid in lowering LDL and VLDL and raising HDL cholesterol.

Onions * contain the antioxidants phenolics and flavonoids, which are anti aging because they rid the body of free radicals. You have probably heard that a thousand times and may be wondering what exactly that means. Basically, a free radical is 1 single free electron (a negatively charged atom) that is flying around and can damage cellular DNA. Normally, electrons are in pairs and are trapped in molecular orbitals (kind of like a ring around a planet). This cellular damage is what can later lead to cancer over the course of a lifetime. A study by Dr. Liu showed that pungent and Western yellow onions protected the most against colon cancer, while pungent yellow, Western yellow, and shallots protected the most against liver cancer.

Sweet potato * high in fiber, vitamin A, vitamin C, copper, and B6! The antioxidants in sweet potatoes work to eliminate free radicals (which damage the body) and are anti-inflammatory, so they can help alleviate symptoms of many conditions.

Pumpkin * An impressive source of vitamins A and C and iron, manganese, and riboflavin! Also is high in fiber and low in saturated fat.

Cinnamon * The coolest thing about cinnamon is its ability to control blood sugar. Meaning, within reason, that if you use a fair amount of cinnamon in a dish that has sugar or another fast digesting carbohydrate, it will prevent the blood glucose spike that you would normally get. Why does blood sugar matter? Spikes in blood sugar are bad for your health because they cause your body to increase insulin production. Insulin, among many other things, tells your body to store fat. Therefore, eating a sugary/high-in-simple-carbohydrate meal = blood sugar spike = insulin spike = store fat.

Pecans * contains vitamin E, calcium, magnesium, potassium, zinc, protein and fiber! The fat in pecans is 90% monounsaturated and 70% monounsaturated (the good kind). Vitamin E is a potent antioxidant. Studies have shown that pecans can lower cholesterol and thus are heart healthy! They also have been linked to reduced risk of breast cancer and weight loss.

Pumpkin Pecan Muffins

This week has been rough. Well, really just Monday. In the course of 5 hours I got rejected from getting in state tuition (even though I have been here in Cali for over two years), got into a minor car accident (on my way to…), missed my job interview, and embarrassed myself later in the evening. I am running late to class, but I wish to delve into the in state tuition issue later… For now, here you go!

Pumpkin Pecan Muffins

Recipe: Makes 8 muffins

Preheat the oven to 375. Combine and mix all the wet and dry ingredients in separate bowls. Pour the wet ingredients over the dry. Using a spuhtooluh, mix with as few swipes as possible. Spray a muffin pan with canola oil and divide the batter to the 6 cups. Bake for 18 minutes.

Dry ingredients:

2 cups whole wheat flour

1 tsp baking soda

1 tsp pumpkin pie spice

several shakes cinnamon

a handful chopped pecans

a pinch of salt

Wet ingredients:

2 egg (replace with tbsp mashed banana to veganize)

1/2 cup brown sugar [or more, if you like sweeettt muffins]

1 tsp vanilla extract

3/4 cup milk (use vanilla almond/hemp/rice to veganize)

1/8 cup maple syrup

3/4 cup canned pumpkin

2 tbsp melted butter

Benefits:

Whole wheat flour * The outer bran layer in whole grains is where the fiber, vitamins, and minerals are, which is why you should ditch the white.

Pumpkin * An impressive source of vitamins A and C and iron, manganese, and riboflavin! Also is high in fiber ;)

Cinnamon * The coolest thing about cinnamon is its ability to control blood sugar. Meaning, within reason, that if you use a fair amount of cinnamon in a dish that has sugar or another fast digesting carbohydrate, it will prevent the blood glucose spike that you would normally get. Why does blood sugar matter? Spikes in blood sugar are bad for your health because they cause your body to increase insulin production. Insulin, among many other things, tells your body to store fat. Therefore, eating a sugary/high-in-simple-carbohydrate meal = blood sugar spike = insulin spike = store fat.

Shhh…

This week has just flown by! I have…

-been studying for biochem

-filled out paperwork and completed ridiculous tasks to try to get in-state tuition

-failed to get my car fixed

-GOTTEN A CALI DRIVERS LICENSE with a 100% on the written test!

-applied for an internship

-emailed 13 teachers offering slave labor in their labs

-had a cute dinner date with my roommates Kristi and Marisa

-and gone out with friends…. Although, I finally have a confession to make.

I have been waiting to admit this for quite a while because I wanted to make sure it was right and for certain. But….

I….

joined a sorority.

I NEVER in a million years thought that I would utter those words. I have always cracked jokes about sororities. I am not going to go on and on defending my choice, but I will say that I am glad I joined. If nothing more, being in Delta Gamma offers me a safety net that I would not otherwise have. Of course, I am still trying to meet people outside of the Greek system, but if I struggle or am having a hard time, I have this truly lovely group of girls to fall back on. I am definitely one of those people who thrives on being social. I need friends. Definitely a couple close ones. Preferably, an additional gaggle of many more casual friends.

Here are some things I have filled my belly with lately…

Simply Pumpkin Waffles

Recipe: Serves 2

1/2 cup whole wheat pastry flour

1 egg

1/4 cup pumpkin

1/4 cup milk

1 tsp baking powder

1 tsp vanilla

2 tbsp brown sugar

pinch salt

cinnamon

pumpkin pie spice

1 tsp pumpkin spiced coffee creamer (if you have it…)

Top with: Butter, almond butter, maple syrup, peanut butter, coconut butter, or whatever you like!

Directions -

Mix all the dry ingredients in one bowl and the wet in another. Pour the wet over the dry and stir with as few swoops as possible. Pour into the hot waffle iron. Makes two waffles.

Crispy  Fish Tacos with Chipotle Sauce


Recipe: Serves 4

1 pound basa

1 egg + squirt of dijon mustard

1 cup whole wheat bread crumbs

8 whole wheat tortillas, warmed

1 cup cheddar cheese

1 1/2 cup cabbage, chopped

1/2 onion, diced

1 carrot, shaved

For the sauce – 1 cup sour cream, juice of 1 lime, chipotle chili, cumin, dash cayenne, fish seasoning or seasoning salt

Directions:

Dredge the fish in the egg/mustard mixture, coat in bread crumbs, and grill in a pan on medium heat. Flip and let cook until thoroughly white.

Warm the tortillas, assemble the sauce, and serve!

Caramelized Onion and Pear Flatbread with Walnuts and Mozzarella

Magical

Doesn’t do it justice.

The name says it all!

Take your whole wheat pizza dough and flatten onto a well-floured baking sheet. Top with sliced onions, thinly sliced ripe pear, crushed walnuts, mozzarella cheese, and sea salt. Bake at 450 for 10-12 minutes.

Flawless Fall: Harvest Pumpkin Pasta Sauce

Good morning! I am very excited for this post because I have a special recipe to share. I have been making this pumpkin pasta sauce since last year, but for some reason, I have kept it secret. It was this Teens Eat post that got me to type it out and share it! I have used it on whole wheat pasta, spaghetti squash noodles, quinoa, cheese ravioli, chicken, and to be perfectly honest, I have eaten it straight up as as soup. I just thinned it out a bit with some milk.

Pumpkin pasta sauce on spaghetti squash and quinoa

This recipe is perfect for fall and winter and is always successful with dinner guests! One thing that you may be tempted to do while preparing it is to add garlic, but I recommend not doing so. At least make it as follows once first, and then if you realllyyy want to add garlic, go for it. I warn you simply because it will change the flavor completely.

Flawless Fall Pumpkin Pasta Sauce

Recipe: Makes 2 servings

~10 pecans, chopped

1/3 cup chopped sweet onion

1/2 tbsp real butter

3/4 cup pumpkin

pinch pumpkin pie spice

pinch chili pepper

1/4 cup half and half

1/4 cup milk

1/4 to 1/2 tsp salt (I like 1/2 tsp, but I love salt)

The steps –

1. Chop the pecans and separate it into two piles. Crush one pile so that they are tiny pieces.

2. Put a pan on medium heat and melt the butter.  Saute the chopped onions and pecans until the onions are deliciously caramelized.

3. If there is no butter left, add a little more. Add in the spices and pumpkin and stir. Cook the pumpkin for a couple minutes until it is more thick and fragrant.

4. Reduce the heat to low. Add in the half and half and milk and stir. Add in 1/4 tsp salt, stir, taste, and then another 1/4 tsp if you wish.

5. Once it has heated through and is nice and thick, it’s done! Rejoice!

The end product, crappy photo..

Ps – I hope I win Katie’s Artisana or Kelsey’s Vega giveaway!

Benefits:

Pumpkin * An prime source of vitamins A and C and iron, manganese, and riboflavin! Also is high in fiber and low in saturated fat.

Pecans * contains vitamin E, calcium, magnesium, potassium, zinc, protein and fiber! The fat in pecans is 90% monounsaturated and 70% monounsaturated (the good kind). Vitamin E is a potent antioxidant. Studies have shown that pecans can lower cholesterol and thus are heart healthy! They also have been linked to reduced risk of breast cancer and weight loss.

Pumpkin Scones with Pecan Cream Cheese Glaze!

It has been so long since I have blogged, and it makes me itch. Today, though, is Neighbors Night Out where there are different little parties all around the town to meet your neighbors. We are supposed to bring desserts, so I decided to make something delicious and fall themed. What could be more perfect than pumpkin scones? Nothing..

I based my recipe off of Vanilla Sugar’s but I made it whole wheat and added in a few things. I absolutely LOVED the result, as did my housemates. They are a little pissed that I’m bringing it to the neighbors.

A perfect ratio of sweet to savory.

Recipe: Makes 16 scones

3 cups whole wheat pastry flour

1 tbsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tbsp pumpkin pie spice

1 tsp cinnamon

8 tbsp cold butter, grated with cheese grater (store in freezer till ready to use)

3/4 cup canned pumpkin (not the pie filling, just plain old pumpkin puree)

3/4 cup light brown sugar, packed

3 tbsp half and half

2 tbsp milk

1 large egg

1 tsp vanilla extract

3 tbsp cream cheese

1/4 cup crushed pecans

Directions (based off Vanilla Sugar’s)-

Grate your butter with the large holes of a cheese grater. Then back into the freezer until you’re ready to use them. Preheat your oven to 425 degrees F. Line 2 baking sheets with parchment paper.
In a large bowl, combine flour, baking powder, baking soda, salt and all the spices, set aside.
In a medium bowl combine the pumpkin, sugar, cream and egg. Beat well until nice and combined.
Get out your butter from the freezer, and add that to the flour mixture. Mix with fork or pastry cutter until you have bread-like crumbs.
Then fold the wet ingredients, in 2 batches into the butter/flour mixture. Use a wooden spoon or spatula. Make sure to not overbeat and get all the dry crumbly bits at the bottom of the bowl.
Dust your work space and hands with generous amounts of flour and place half the dough down. Once you have a ball, gently press down and out, forming the dough into a flattened circle. Dough may crack when you press down, just pinch & repair as you go along.
Dust a large, sharp knife with flour and cut the dough into 8 triangles. Slide the knife under each triangle to help you lift and transfer it to one of the prepared baking sheets. Repeat a second time with the other half of the dough.
Bake for 14 – 16 minutes, or until the scones begin to turn light brown in color. Mine were done at the 12 minute mark so check them at 10 or 12 minutes.
While scones are baking make the glaze by adding in the soft cream cheese to a small bowl and nuking for about 8 seconds. Mix with a fork.
Let scones cool a bit on a rack before glazing. Sprinkle with crushed pecans and cinnamon.

Benefits:

Whole wheat flour * The outer bran layer in whole grains is where the fiber, vitamins, and minerals are, which is why you should ditch the white.

Pumpkin * An impressive source of vitamins A and C and iron, manganese, and riboflavin! Also is high in fiber and low in saturated fat.

Cinnamon * The coolest thing about cinnamon is its ability to control blood sugar. Meaning, within reason, that if you use a fair amount of cinnamon in a dish that has sugar or another fast digesting carbohydrate, it will prevent the blood glucose spike that you would normally get. Why does blood sugar matter? Spikes in blood sugar are bad for your health because they cause your body to increase insulin production. Insulin, among many other things, tells your body to store fat. Therefore, eating a sugary/high-in-simple-carbohydrate meal = blood sugar spike = insulin spike = store fat.

Pecans * contains vitamin E, calcium, magnesium, potassium, zinc, protein and fiber! The fat in pecans is 90% monounsaturated and 70% monounsaturated (the good kind). Vitamin E is a potent antioxidant. Studies have shown that pecans can lower cholesterol and thus are heart healthy! They also have been linked to reduced risk of breast cancer and weight loss.

One of the things that I have been doing instead of blogging is designing my room! I have never decorated my room before, really. Its tough! I painted one of my walls midnight blue and I am very proud. I felt quite old. I’m nowhere near done yet decorating but I want to show you a couple pictures!

I love the white tree against the blue wall.


It’s chickpeazy!

This recipe is for roasted pumpkin chickpeas. You can eat them by the handful for a nutritious snack or, as I recently discovered, you can put them in greek yogurt with almond butter and enjoy them for breakfast!

Recipe: Serves 2

Drain 1 can of chickpeas and roll them around on a towel to absorb moisture.

Pour them into a bowl and add 1/2 tsp vanilla, 1 tsp of canola oil, and 3 tbsp pumpkin. Stir them so that they are all coated. Add in 1 tsp cinnamon, 2 tsp pumpkin pie spice, and 1 tsp maple agave nectar. Stir, but not hard enough to break the peas!

If you can, let them sit for an hour or more to absorb the flavors.

Preheat the oven to 425. Lightly spray a baking sheet with canola oil (or perhaps you could just use foil?).

Spread the chickpeas evenly over the baking sheet. Try to make the layer only 1 chickpea deep. There will be pumpkin clumps and chunks!

Bake for 25 minutes. Take them out and stir them 2-3 times during the 25 minutes to ensure even crisping!

Benefits:

Chickpeas * 1 cup contains 164% of your daily needed molybenum, 85% of your manganese, 70% of your folate, 20 grams of fiber, and grams of protein! Molybenum is important because the body uses it to detoxify sulfites. These sulfites come from preservatives, including prepared foods like a restaurant salad bar! Because of their high fiber content, chickpeas can lower cholesterol, keep you fuller for longer, and prevent a blood sugar spike.

Pumpkin * one half cup contains 400% of your daily needed vitamin A! Also has lots of vitamin C and fiber!

Vegan Vanilla Almond Pumpkin Pudding

This was so delicious! I can’t even tell you! I actually prefer it in ice cream form, but I like alliteration, so I named it pudding. It is essentially a higher protein, non dairy ice cream or pudding.

Recipe: Serves 2

Blend the following until smooth, then freeze! For a pudding texture, remove from the freezer when its cold. For an ice cream texture, let it stay in the freezer for a couple hours! Its tough, I know.

1 package light silken tofu

1 tbsp honey (okay, I know this isn’t vegan, but to make it vegan simply sub agave nectar!)

1 tbsp maple syrup

3 tbsp brown sugar (or you can use stevia)

a little under 1/3 cup pumpkin

1 tbsp vanilla almond nut butter

1 heaping tsp vanilla extract

lots of cinnamon and pumpkin pie spice

good pinch of guar gum and xanthan gum

After you have blended if for a while, taste it! You may like it sweeter or more nut buttery, so you can more of wahtever if you need to.

Options: For more of an almond flavor, add an extra tbsp of nut butter. You could also sub in chopped walnuts or pecans. Or shredded coconut flakes. Or dark chocolate shavings. Or all of the above.

Other options: This recipe also works well for fruity flavors. Simply remove the pumpkin and add 1/2 cup of your favorite frozen fruit. Strawberries, blackberries, bananas, and blueberries all work superbly.

Benefits:

Tofu * 1 package contains 20 grams of protein, calcium, and iron!

Pumpkin * tons of vitamin A and C and the antioxidant betacarotene!

Cinnamon * contains of antioxidants and has a blood sugar stabilizing effect