Pumpkin French Toast

This recipe for french toast incorporates the healthy goodness of pure pumpkin and the indulgent flavors of french toast. Though I am typically not one to eat a breakfast of bready fried goodies, this recipe is an exception.

Pumpkin French Toast

5 WW P+/2 slices

Serves 2

Ingredients

• 1/2 c. pure pumpkin puree (not pumpkin pie mix, just pumpkin)
• 1/4 c. egg whites (I buy in the carton)
• 1/4 c. milk of choice - i.e. cow's, almond, soy, whatnot
• 1/2 tsp each cinnamon, pumpkin pie spice, vanilla extract
• 4 slices sourdough bread (or whatever flavor bread you like with pumpkin - but something sturdy is best - no soft whole wheat bread here or you will be very disappointed)
• 1 tbsp butter or earth balance

Instructions

• Mix up pumpkin, eggs, milk, and spices - will be thick!
• Bathe bread in mixture, giving it some time to really soak in
• Melt butter in frying pan over medium high heat
• Fry french toast until golden on each side
• Serve with a nuts, a drizzle of agave or maple syrup, or a pumpkin topping (1 tbsp light whipped cream cheese, 1 tbsp nonfat plain greek yogurt, 2 tbsp pumpkin, agave to taste)

All the flavors of the holiday season with far less guilt than typical french toast. Pure pumpkin is an excellent source of fiber. If you use the egg whites, nonfat milk, and go light on the butter, this recipe really is an excellent alternative to traditional french toast that is laden with eggs, full fat milk or cream, and butter. It also curbs a pumpkin pie craving! 

And now I have 3/4 of a can of pumpkin that I need something to do with ....

Hippity Hop

Wow! I have been busy like a bunny!

Yeah, like that.

New job, school, keeping doggy entertained, trying to fit in workouts, homework and oh, sleep!
I love sleep. Siggghhhhh....

I work at 7:30 which is early for someone like me who likes to wake up early, take the dog for a walk, COOK breakfast, watch a little bit of the Today show, drink 2-10 cups of coffee... And then it's GO GO GO til about 10 PM! This is probably a reality for 95% of people, but i'm just coming down from a stint with unemployment, so bear with me, peeps.

Luckily, I found a quick and easy breakfast that keeps me full and energized and is also portable! I tend to see smoothies as a big waste of calories because I end up hungry in an hour, but not this one! PS- protein powder is NOT an option: 1. I don't work out enough to warrant protein powder and 2. It makes my tummy hurt.

This smoothie will transition well into Fall because of the pumpkin flavor. Yum!

Pumpkin Peanut Butter Cocoa Power Smoothie


Ingredients

• 1 banana, cut into 1" slices and frozen (<--- preferred, but fresh works, too)
• 1 tbsp unsweetened cocoa powder
• 1 tbsp creamy natural peanut butter
• 1/2 tbsp agave syrup to less to taste
• 1/4 c. pure pumpkin puree (not pie filling!!!)
• 1 c. soy milk
• 1/2 c. ice
• dash of cinnamon
• splash of vanilla extract
• water as needed to thin out smoothie

Directions

• Put all ingredients in blender
• Blend . .  .
• . . . until you don't hear ice chunks
• Pour in wonderful to-go cup
• Drink
• Yummmm

Today I made it with no cocoa and extra pumpkin and cinnamon for a super pumpkin-y flavor. This smoothie has lots of fiber from the banana and pumpkin, protein from the PB and soy, and tons of vitamins from all of the above. You could further superfood it up by stirring in a tablespoon of chia seeds. I do NOT recommend blending with chia seeds unless you want to scrub gummy little chia seeds off of your blender blades. Personal experience. Still annoyed.

And now I must read read read! I have not gotten to the oven baked chicken that I bought corn flakes for three weeks ago. And I have not had time to make a cocktail for cocktail time. I pay people to do that for me.

It's only been three days of my new schedule, so I'm getting used to it. Hopefully recipes will be flying out of my butt more rapidly soon!!!

Night Night Sleep Tight! yeah, it's 8:52. what.

Is it Fall yet?

Yesterday morning was painfully chilly, as is this morning. I think Fall is coming! Things that make Fall wonderful include sweaters, boots, Sprinkles the cat sleeping on my pillow when it's cold, and Fall-y foods. Yeah, Fall-y foods. Like pumpkin oats!!!


Pumpkin Oats
Make on the weekend for a full week of oat-y goodness. Good cold or hot!


Ingredients

• 1/2 c. pure pumpkin (NOT pumpkin pie filling...see Trader Joe's) 
• 1/2 c. oat bran
• 1/2 c. rolled oats
• 1 cup soy milk (or other milk of your liking)
• 1 cup water
• pinch of salt
• 1/2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/2 tsp vanilla
• 1 tbsp agave syrup or maple syrup

Directions

• In a medium sauce pan, bring milk and water to boil
• Stir in oats and oat bran
• Add salt, spices and vanilla
• Lower heat to medium-low and stir occasionally to keep from sticking to pan
• Once oats have begun to thicken up, stir in pumpkin
• After 3-4 minutes, oats will be fully cooked. Sweeten to your preference with agave, maple syrup, or whatever sweetener you like best. Or don't sweeten at all. Whatever.

I made Apple Oats Brulee on this occasion... All you need is a small apple, some cinnamon sugar, and extra agave or maple syrup.

These aren't too pretty, which is why I didn't take too many pics. But they're mighty tasty.

 Slice apple and line the bottom of a ramekin. Sprinkle with cinnamon sugar.

 Nuke for one minute, but if you have time on your hands, the broiler would be preferred.

Pour over as many hot oats as you want. Drizzle with syrup and sprinkle with more cinnamon sugar.

Put under the broiler (on high) for 5 minutes, or until topping is bubbly. You have to add a lot of sugar and torch it to get the crust like a real creme brulee, but this is a health-centric blog and I do not suggest eating four tablespoons of pure sugar in your breakfast. This topping will still be soft, but pretty and tasty! Garnish with more apple.

 

I spy Sprinkles the cat. Sitting somewhere she probably should not...

Remind me about this moment when I sit at the dining table next time.  This is why they make placemats.

French art: "Derriere du chat sur la table"

Another great way to eat Pumpkin Oats is to layer them cold with vanilla greek yogurt. I don't like to buy pre-flavored greek yogurt because its usually sweetened with sugar and full of calories. I just add vanilla extract and stevia to taste.  Then layer cold pumpkin oats with yogurt. Sprinkle in some nuts or granola every few layers for crunch! 

Why oat bran and rolled oats?

I personally like the texture. Both offer crazy amounts of fiber and protein, but oat bran has more vitamins and minerals than the rolled oats. Pure oat bran is a bit too mushy on it's own, so the oatmeal helps with the texture to make it more interesting. Heather at Heather Eats Almond Butter did a great comparison of the two, so I won't step on her toes. Go check that out.

Happy Thursday!