Pumpkin Pie Smoothie

Espresso and Cream: Pumpkin Pie Smoothie: "Pumpkin Pie Smoothie
(Printable Recipe)
Ingredients

*1 medium banana
*1/2 cup milk
*1 scoop vanilla whey protein powder
*2 tsp. Stevia, Splenda, or honey
*1/2 cup canned pumpkin
*5-7 ice cubes
*1/4 tsp. ground cinnamon"

Cocoa Roasted Sweet Potatoes

Seven Days of Sweet Potatoes | Heather Eats Almond Butter: "Ingredients:

1 medium sweet potato, cut into 1 inch chunks

1 TSBP coconut oil, melted

1 TBSP Hershey’s dark cocoa powder

1 tsp maple syrup

1/2 tsp cinnamon

dash of salt

dash of cayenne pepper

Directions:

Pre-heat oven to 375℉. Stir coconut oil, cocoa powder, maple syrup, cinnamon, salt, and cayenne pepper together. Add sweet potato chunks and stir to coat. Then spread chunks on a foil lined baking sheet and bake 45 to 50 minutes. Your kitchen will smell amazing!"

Eggnog Sweet Rolls

Espresso and Cream: Eggnog Sweet Rolls: "Eggnog Sweet Rolls
(Printable Recipe)
Ingredients

Rolls
*1 3/4 cups 2% milk
*1/4 cup canola or vegetable oil
*1/2 cup sugar
*2 pkts. active dry yeast
*3/4 tsp. baking soda
*5 cups all-purpose flour
*2 Tbsp. butter, melted
*1/3 cup sugar
*Ground Cinnamon

Eggnog Icicng
*4 oz. cream cheese, softened
*1 cup powdered sugar
*2 to 3 Tbsp. eggnog"

Instructions
*In a large pot, combine the milk, oil and 1/2 cup sugar. Heat over medium heat until the mixture is very warm but not hot (about 110°F). Remove from heat. Sprinkle the yeast atop the milk mixture at let it sit for 1 minute. Stir to combine.
*Stir in four cups of the flour with a spoon or rubber spatula until wet and dry ingredients are well-combined. Sprinkle the baking soda atop the dough along with the remaining 1 cup of flour. Knead in by hand until the dough is soft, smooth and stretchable.
*Transfer dough to a clean, lightly-oiled bowl. Cover with a towel and let sit for an hour, or until doubled in size.
*Preheat oven to 350°F.
*Turn out dough onto a lightly floured surface and press by hand into a rectangle (about 15x6-inches).
*Bush dough with the melted butter. Sprinkle with the 1/3 cup sugar and sprinkle generously with ground cinnamon. Roll the dough into a log lengthwise, pinching the seam together to hold it closed. Cut into 2-inch pieces.
*Lightly-grease two 8-inch round cake pans. Place the 2-inch pieces in the cake pans, about an inch apart. Bake for 16 to 20 minutes, until the rolls are lightly golden puffed up. Cool slightly on wire rack.
*Meanwhile, prepare icing. In a bowl, whisk together the cream cheese, powdered sugar and eggnog until smooth. Spoon over warm rolls and consume immediately. :)

Raw Vegan Peanut Butter Cups

Love Veggies and Yoga: Raw Vegan Peanut Butter Cups: "Averie's (Raw if You Want) 3-Ingredient, 10-Minute Vegan Peanut Butter Cups
1/2 c melted chocolate (i.e. 2 Full-Size Squares of Melted Baker's Brand Chocolate because it's dairy-free, or melt 1/2 c Chocolate Chips, or a Cocoa Powder/Agave/Coconut Oil Mix)

2 Tbsp Peanut Butter
1/2 Tsp Nooch (i.e. Nutritional Yeast)
Yields: 2 Peanut Butter Cups. Intentionally a very small recipe, feel free to mass-produce."

Raw Vegan Chocolate Coconut Snow Balls

Love Veggies and Yoga: Raw Vegan Chocolate Coconut Snow Balls: "Averie's Raw Vegan Chocolate Coconut Snow Balls
1.5 cups shredded coconut
3/4 c maple syrup (or agave to be technically raw)
3/4 c cocoa powder
Dash Vanilla Extract
Optional: 1/4 c coconut oil (I used it and encourage it!)
Optional: 1/4 c chia seeds (did not use it in today's blend)

Mix all the ingredients together by hand"

Blushing Cranberry Smoothie

Blushing Cranberry Smoothie: "Blushing Cranberry Smoothie Recipe
(serves 1)
Ingredients
80g fresh or frozen cranberries
1 pink grapefruit, peeled & chopped
1 red apple, peeled & cored
2 ice cubes crushed
Method
Blend the cranberries and grapefruit together first for approx 30 seconds, then add the apple and blend again for approx 45 seconds. Put crushed ice in your glass and pour over fruit smoothie. Fast and tasty."

Core Diet | Blog » Seasonal Core Crowd Pleaser ~ Turkey Pumpkin Chili

Core Diet | Blog » Seasonal Core Crowd Pleaser ~ Turkey Pumpkin Chili: "INGREDIENTS
• 2 tablespoons olive oil (can substitute canola oil)
• 1 small onion, chopped
• 1 medium red bell pepper, chopped
• 2 jalapeños, ribs and seeds removed and minced
• 2 cloves garlic, minced
• 1 pound lean ground turkey (>97% lean)
• 1 can (14.5 ounce) diced tomatoes
• 1 can (15 ounce) pumpkin puree or 2 cups pureed winter squash
• 1 cup water
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 can (15 ounce) white, black or kidney beans, drained"

Optional items to add:
• 1 TBSP of Cinnamon (remember Jaime’s earlier post on the health benefits of cinnamon!)
• 1 8 oz can of tomato paste
• If doubling try using 1 cup water and 1 cup tomato sauce
• If doubling try using 1 can of black beans and 1 can of red beans. Always rinse beans before using and if possible choose organic beans in BPA free cans.

Storage Ideas:
Store in freezer for up to 3 months in 2 cup glass pyrex or BPA free plastic containers, pull one out the night before or that morning for a great lunch or dinner!

DIRECTIONS: (If making with winter squash: pierce skin with a fork, slice squash in half, place face-down and bake at 375 degrees for 45 minutes. Separate the squash from the skin and puree in a blender)

1. Heat olive oil in large saucepan over medium-high heat.
2. Add onion, bell pepper, jalapeno and garlic, stirring frequently, for 5 minutes until tender.
3. Add turkey; cook until browned.
4. Add tomatoes with juice, pumpkin puree (or squash puree), water, chili powder, cumin, salt and pepper. Bring to a boil.
5. Reduce heat to low. Add beans, cover; stirring occasionally, for 30 minutes.
6. Serve hot. Makes 6 servings