- Preheat oven to 350º. Grease a loaf pan, set aside.
- Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
- In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
- Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.
- Let cool on a wire rack. Makes 8 serving.
- Add a powdered sugar glaze or cream cheese frosting if desired 🙂
I found this recipe and had to share it.. I love Starbucks Pumpkin bread
Shout out to Dee for sharing this recipe on her page.. had to snag it and share it because it looks so yummy..
Baked Garlic Brown Sugar Chicken Recipe
4 boneless and skinless chicken breasts
4 tbsps brown sugar
4 garlic cloves, minced
3 tsps olive oil
Preheat oven to 400 degrees. Grease a baking pan. Saute the garlic in olive oil until it becomes soft. Put the chicken in the baking dish, and season with salt and pepper. Combine the garlic and brown sugar, then spread the garlic and sugar mixture over the chicken. Bake without cover for about 40 minutes.
Thank you to my friend Sarah for finding this recipe for me to share… it looks so yummy with it’s stuff and cream in it..hahaha
A small pumpkin spice frappe from Starbucks has 300 calories, 11 grams fat, 48 grams carbs and 47 grams sugar! A medium has 460 calories and a large has 630 calories. Whoa.
You bet your bottom dollar I’ll be sippin’ this lightened-up treat 12 months of the year. My skinny jeans will be thankful.
- 1 and 1/2 cups (12 oz) cold coffee
- 1 and 1/4 cups (10 oz) unsweetened vanilla almond milk (or any milk)
- 1/4 cup (57 grams) pumpkin puree
- 3 Tablespoons pure maple syrup (or equal amount of honey, agave, or 4 packets stevia or other sweetener)
- 1 teaspoon ground cinnamon*
- 1/4 teaspoon ground cloves*
- 1/4 teaspoon ground nutmeg*
- light whipped cream, optional
Brew the coffee. Pour coffee into a large mug and refrigerate overnight. Coffee MUST be very cold.
In a small bowl, whisk the milk, pumpkin, sweetener of choice, cinnamon, cloves, and nutmeg together until combined. Pour into ice cube tray and allow to freeze.
Once coffee is cold and pumpkin ice cubes are frozen, add to your blender and blend on high until smooth and icy. Add more milk if your blender isn’t blending it well. Taste the frozen drink and add more sweetener or spices if needed. Top with whipped cream, if desired. Serve immediately.
So if you read my blog the other day you’d have known that I had an MRI this past Sunday and yeah.. it was torturous hell..I’m still recovering from it. Anyways today I had a doctors appointment to discuss the results of said test. Turns out I have a bulging disc in my neck.. yay me. So now I have … yup, you guessed it.. more test to do! Yay me again…
Well next Thursday I have my first procedure. It’s a Cervical Epidural with Steroid injection into the spine to coat the nerves to help them chill out! Next Tuesday I have to call and schedule and appointment with the Neurology department to have a Nerve Conduction Study done to determine how long it takes for my nerves to send a message to the end of my fingers…sounds interesting.
I am also being sent to a Chiropractor to try to help set me straight.. hahaha.. get it.. AND.. they want me to go see the Ortho Surgeon to see about shoulder surgery…. I think the rest of this year is going to be kind hard for me.. But I know with my help of my family and friends, I’ll be just fine on the other side of it all.
I told y’all I will be posting all things Pumpkin.. well this isn’t something you eat but still!
With Halloween coming up, share this to your page so you can remember to do this!
After you scoop out and carve your pumpkin, dip it in a large container of bleach and water (use a 1 tsp:1 gal mix). The bleach will kill bacteria and help your pumpkin stay fresh longer. Once completely dry, (drain upside down), add 2 tablespoon of vinegar and 1 teaspoon of lemon juice to a quart of water. Brush this solution onto your pumpkin to keep it looking fresh for weeks.”
FYI—- BLEACH IS NOT FLAMMABLE!!
I want to make these… but I don’t have some of the stuff.. so guess I gotta wait..
NO-BAKE ENERGY BITES
Source: Metabolic Cookbook http://tiny.cc/Metabolic
1 cup (dry) oatmeal (I used old-fashioned oats)
2/3 cup toasted coconut flakes
1/2 cup peanut butter
1/2 cup ground flaxseed or wheat germ
1/2 cup chocolate chips (optional)
1/3 cup honey
1 tsp. vanilla
Stir all ingredients together in a mediumbowl until thoroughly mixed. Let chill inthe refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight containerand keep refrigerated for up to 1 week.
Substitution ideas can abound for just about any of these ingredients! Feel free to substitute in your favorite nut butter (almond butter, sunflower seed butter, etc.) for the peanut butter. And you could also add in some wheat germ in place of some or all of the flaxseed. I would caution, though, against substituting agave nectar for the honey, as the honey’s thickness helps hold things together.
Some other fun substitutions for the chocolate chips (or an addition to them) could include:
chopped dried fruit (apricots, dates, raisins, etc.)
dried berries (cranberries, cherries, etc.)
chopped almonds, pecans, walnuts, or sunflower seeds
other chips (butterscotch, dark chocolate, milk chocolate, white chocolate, M&Ms, etc.)
other grains (different kinds of oatmeal,rice cereal, etc.)
So a friend of mine posted this very cool link on her Facebook page and I thought I’d share it with you all. It’s coming on to the cooler months and it’s always nice to come home to a warm home with the smell of great food ready to eat and warm you up when you get there.. so here is the link to 40 Meals that you can get ready to throw into the crock in 4 hours..