Frozen Pumpkin Mousse Pie

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Well since it’s almost Halloween and Fall will be over before we know it….I try to squeeze in as many pumpkin recipes as possible because I love pumpkin, duh. This mousse pie can be enjoyed frozen or it can be enjoyed defrosted with a creamy and fluffy texture. The sweet and crispy gingersnap crust and pumpkin mousse is delectable. This is a lighter version of pumpkin pie with nearly 200 calories per serving…not too bad for a delicious fall dessert if you ask me!

Ingredients:
8 ounces gingersnap cookies
2 tablespoons butter; melted
1/3 cup plus 2 tablespoons light-brown sugar
1 cup canned pumpkin puree
1 teaspoon pure vanilla extract
3/4 teaspoon pumpkin pie spice
1/2 cup low-fat whipped cream
1 quart low-fat vanilla yogurt
Topping:
Whipped cream (I used low-fat)

Steps:
1. Preheat oven to 350 degrees F. Combine the gingersnaps, butter, and 2 tablespoons brown sugar in the bowl of a food processor; pulse to form fine crumbs. Press the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake until the crust is set and golden brown, 10 to 15 minutes. Let cool on a wire rack for 15 minutes.
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2. In a large bowl, stir together the pumpkin puree, vanilla, pumpkin pie spice, 1/2 cup whipped cream, and remaining 1/3 cup brown sugar until blended; stir in the yogurt. Spread into the cooled pie crust and freeze until firm, about 3 hours. Wrap tightly in plastic to freeze up to 1 week.

3. When ready to serve, transfer the pie to the refrigerator to soften slightly, about 30 minutes. Top with whipped cream (optional)…and waaaalah! Enjoy!
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9 Sweet Halloween Treat Ideas!

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Halloween is right around the corner and that means treats, sweets, and more sweets! Check out some of these cute sweet treats I stumbled upon! Don’t worry..I also found some cute ‘healthy’ treats that look too good 🙂

 

1. Easy witches broom that take seconds to make with Reeses peanut butter cups. Recipe from: One Hundred Dollars a Month
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2. Cute little pretzel chocolate pumpkin bites. Recipe from: After the After
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3. Homemade chocolate chip cookies with a spooky spider twist!  Recipe from: I am Baker
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4. Creepy spider deviled eggs. Recipe from: Family Corner
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5. Candy Corn Fudge.  Recipe from: Tip Junkie
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6. Healthy banana chocolate ghosts and pumpkin oranges. Recipe from: The Green Divas
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7. Candy dipped pretzel rods with sprinkles. Recipe from: A Thrifty Mom
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8. Cute little pumpkin rice krispy treats. Recipe from: Urban Bush Babes
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9. Healthy orange and pineapple candy corn parfait. Recipe from: Love It So Much
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Roasted Lemon Pepper Asparagus

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Asparagus is one of my favorite vegetables and I especially love it with lemons. This recipe is extremely quick and easy to prepare for any side dish or appetizer. Fresh lemons and asparagus pair so perfectly together. This fresh app is packed with all kinds of antioxidants so be sure to eat these greens!

Ingredients:
1 bunch of fresh aspsaragus (about 1 lb); ends removed
1 Tbsp olive oil
1/2 tsp lemon pepper
1 lemon; zested and juiced
Sea salt and pepper for taste

Steps:
1. Preheat oven to 400 degrees F. In a large bowl, toss the asparagus with olive oil, lemon zest and juice, and lemon pepper until evenly coated.

2. Sprinkle with a pinch or two of sea salt and pepper. Place in baking pan and roast for 8-12 minutes, or until the tips begin to brown and the asparagus is tender. Enjoy!

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One Pot Kale & Quinoa Minestrone Soup

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Fall is finally in the air and my favorite meals start with a nice pot of homemade soup. Have you ever gone to the grocery store and just randomly threw whatever produce sounded good to you in your basket–not knowing what to make with it? Well, that’s what I did and that’s what gave me the great idea into making this heart-filling soup. This savory soup isn’t like the original minestrone soup..this has pieces of chunky Tuscan kale, veggies, and instead of pasta, I used quinoa for more fiber. The great thing is you can use just about any of your favorite seaonal vegetables for this and you can freeze the soup into batches..they make perfect late night dinners. This soup is packed with a TON of vitamins and nutrients so eat up!

Ingredients:
1 medium yellow onion; diced
3 medium carrots; diced
3 stalks of celery; diced
2 Tbsp olive oil
2 medium zuchini; diced
1 red bell pepper
3 cloves garlic; chopped
1 cup green beans; cut into 1 inch pieces
1 can (28 oz) crushed tomatoes
1/4 cup chopped fresh parsley
1 tsp dried rosemary; pinched
1 tsp droed thyme
Salt and Pepper to taste
1 can garbonzo beans
1 can cannelini beans
6 cups of beef broth
2 cups of chicken broth
2 cups of fresh kale; chopped with ribs removed
Fresh grated parmesan cheese
Croutons

Steps:
1. In a large stockpoton medium, heat olive oil with onions, carrots, and celery. Stiring constancly so it doesn’t burn and everything will carmalize perfectly. Saute for about 5 minutes. Then add in zuchini, bell peppers, garlic, green beans, and saute for another 5-10 minutes or until softened.

2. Add in chicken broth, vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes

3. Add in dry quinoa then cover and cook 15 – 20 minutes longer.

4. Add cannellini beans, chick peas, kale and cook, uncovered, until kale has wilted, about 5 minutes. Serve warm garnished with parmesan cheese and croutons (optional).
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Skinny Pumpkin Spice Chai Tea

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I love pumpkin in anything. This warm and spiced up drink is just what I need for this fall. Plain pumpkin is so great for us and this is a great way to get your daily dose. Forget all of those calories you get in your pumpkin spice latte in your coffee shop and try this! It is a real treat for only a few healthy calories. This cozy tea drink is filled with spices and will get you feeling like it’s really Fall season!

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Ingredients:
1 packet of Twinings Chai Tea
1 cup water
1/4 cup vanilla almond milk
1/4 tsp pumpkin pie spice
1/4 cinnamon
1 tsp honey
1 Tbsp plain pumpkin puree
Fat-free/low-fat whipped cream

Steps:
1. Bring water and almond milk to a boil. Brew tea for 2-4 minutes and with a spoon stir in pumpkin pie spice, cinnamon, honey, and pumpkin puree. Top with whipped cream and a dash of cinnamon. Enjoy!

For more healthy recipes check out: Aloha
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