There’s nothing more Fall than Pumpkin Pie, so as soon as the leaves started changing and there was a cool breeze, I whipped one up. I created a hybrid with this 4 Ingredient Pumpkin Pie recipe, and this pecan crust recipe, the two together are the best of both worlds. Vegan, gluten free and guilt-free gives it even more reason to crave!
Fall is my favorite season, crisp weather, pretty foliage, pumpkin everything and I feel like it’s the time I can get most creative with fashion. Last year I posted a guilt-free PSL (& some yummy 3 ingredient pumpkin cookies), but this year the modified version is even easier to get you right out the door. By the way, how cute is this planner?
Guilt-Free & Fast Pumpkin Spice Latte
8 oz Vanilla Almond Milk (sweetened or unsweetened, I like Silk Brand)
10 oz Coffee
3 T Pumpkin Puree
3 Shakes Cinnamon
2 Shakes Nutmeg
2 Shakes Allspice
2 Drops of Vanilla Creme Stevia or 1 Packet Stevia (optional)
In a Vitamix or high-speed blender add almond milk, pumpkin puree, spices & stevia (optional)
Pour blended ingredients over your coffee and stir well (cute straw optional)
Pumpkin pie is one of my favorite desserts. I usually make a vegan, gf version for Thanksgiving, but in the meantime I’m swapping my usual ingredients for the Fall flavor. I decided to add it to one of my fave breakfasts on-the-go and the results… ah-may-zing. A quick breakfast after your workout that tastes just like pumpkin pie? Um yes please.
1/2 Cup Rolled Oats
3/4 Cup Unsweetened Almond Milk
1/4 Cup Pumpkin Puree
1 Scoop Vanilla Protein Powder
1 Tablespoon Chia Seeds
1 Tablespoon Almond Butter
1/2 teaspoon Pumpkin Pie Spice
1/2 teaspoon Cinnamon
After adding all dry ingredients, seal with lid and shake well.
Next add almond milk, pumpkin puree and almond butter. Stir well, seal and refrigerate overnight. Enjoy for a protein packed breakfast that tastes just like dessert!
This salad packs the Fall flavor with the peppery taste of arugula, the savory taste of dulse, and just the right balance of browned pumpkin seeds, goji berries, and rosemary. Portobello mushrooms give it a hearty taste, while served warm. Perfect lunch or dinner for the dropping temps!
2 C Arugula
1 Portobello Mushroom Cap, sliced
1 Small Roma Tomato, sliced
1 T Raw Pumpkin Seeds
1 T Chia Seeds
1 T Hemp Seeds
1 T Goji Berries
1 Spring of Fresh Rosemary
2 t + 1 t Olive Oil
1 T Apple Cider Vinegar
1 T Balsamic Vinegar
Fresh Ground Pepper
Wash and dry arugula, place in bowl. Add with tomatoes, dulse, and hemp and chia seeds.
Heat 2 t olive oil in pan and sauté mushrooms with rosemary.
Once mushrooms are almost fully cooked, add pumpkin seeds and goji berries and let brown.
Top portobello mixture over bed of arugula and 1 t olive oil and vinegars. Mix well.
Quinoa is a great source of a complete protein. I love adding it to salads. (Le Pain Quotidien’s Quinoa Tabbouleh Arugula Salad is my absolute fave) This filling dish is full of nutrients and an array of flavor, sans sodium and oil.
Quinoa (yields 4 servings)
1 C Quinoa
2 C Water
Dried Basil, Oregano, Cilantro, Parsley, Rosemary
Fresh Ground Pepper
Dash of Cayenne (optional)
Mrs. Dash (regular, lemon pepper, or garlic & herb or a combo of the three)
Apple Cider Vinegar
Place Water and quinoa in pot and bring to a boil
Add parsley and seasonings
Cover and simmer for 15 – 20 minutes, or until water is absorbed
Once water is absorbed, drizzle with vinegars and mix well
Creamy Basil Pumpkin Seed Dressing
1/2 C Raw Unsalted Pumpkin Seeds
1/2 C Water
Handful of Fresh Basil Leaves
Juice from 2 Lemons
1 t Garlic, minced
Blend all ingredients in a Vitamix, or high speed blender until smooth.
Toss salad, add 1/4 C quinoa and dressing and mix well. Enjoy!
It may not be Fall just yet, but the sweet aroma of caramel and pumpkin are on display when you walk into any candle store, as well as easily be swapped for your regular latte at your local coffee spot. I love the Autumn inspired taste of a fab pumpkin latte, but sans the added sugar and calories. I made this Tone It Up inspired Pumpkin Spice Latte, along with my favorite 3-Ingredient Protein Cookies (which I’ve featured, previously) but with my own Fall inspired spin. Enjoy!
Guilt-Free Pumpkin Spice Latte
Handful of Raw Almonds
2-3 T Pumpkin Puree
3 shakes Cinnamon
2 shakes Nutmeg
2 shakes Allspice
2 drops of Vanilla Creme Stevia or 1 Packet of Stevia
In a Vitamix or high-speed blender add water and almonds and blend until reached an almond milk consistency.
Add pumpkin puree, cinnamon, nutmeg, allspice and Stevia.
Blend ingredients together.
Pour coffee into a glass or mug, and pour almond milk/pumpkin puree mixture on top. Mix well.
Iced Coffee Version – add coffee to blender, pour into glass filled with ice cubes
“Frappucino” Version – add coffee to blender, and continue to blend ice cubes until desired consistency is reached.
Add a scoop of Protein Powder, and ice cubes making it a yummy pre/post-workout treat
3+ Ingredient Pumpkin Protein Cookies (Yields 12)
1 Banana, mashed
1/2 C Pumpkin Puree
1 C Oats
1 Scoop/Packet Protein Powder
2 T Almond Milk or Water
Sliced Almonds (optional)
Cacao Nibs (optional)
Preheat oven 350° F.
Mix together banana and pumpkin.
Add protein powder and mix well. Add almond milk/water if needed.
Add oats, and once incorporated add spices, nuts, and cacao nibs.
Drop onto cookies sheet, using spoon and flatten.
Bake 15 – 20 minutes until cooked.
Enjoy warm with your Guilt-Free Pumpkin Spice Latte!
Sticking to healthy eating during the holidays can be tricky. Luckily, there are numerous holiday inspired recipes that can keep us in check, without missing out on the flavor. These vegan and gluten-free dishes are some of my favorite!