Pumpkin Pie Energy Bites

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I love pumpkins. I love everything about them but my favorite is baking with them! We all know to watch what we eat during the Fall because of all the delicious treats that come our way make the Holiday season so much better. But, not to worry because I have you covered. These healthy pumpkin pie energy bites taste like pumpkin pie except it won’t do damage to your waistline. These chewy little bites of joy has all of the hearty flavors like your favorite chewy granola bars with a nutty texture. I also love to add chia seeds for additional nutrition and fiber as well. When 3 o’clock comes rollin around, a little snack always spikes up the day..at least for me and this is just perfect. Pumpkin is such a seasonal fruit and there’s only so little time we have with them so get cooking!

Yield: 12-15 balls

Ingredients:
1 cup pumpkin puree (not pumpkin pie filling)
1 cup uncooked oats
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp nutmeg
2 -3 Tbsp honey
2 Tbsp pumpkin seeds
1/4 cup chopped almonds
2 Tbsp chia seeds
1 Tbsp mini dark chocolate chips; optional
2 Tbsp raisins (or dried cranberries); optional

Steps:
1. In a food processor or in a large mixing bowl, combine all of the ingredients until combined. With a mini ice-cream scooper, scoop mixture into little balls and round into a ball with the palms of your hands. Place on plate or baking sheets and let set and slightly harden for 15 minutes. Be sure to store in an air tight container in the refrigerator. I hope you enjoy just as much as I do!
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Healthy Pumpkin Pie Smoothie

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Pumpkin Pie is my all-time favorite pie. There is only one short season where I can enjoy it and that would be fall.. It’s not quite fall yet but I thought I would get a head-start on creating and eating some of my favorite pumpkin recipes. Aside from pumpkin pie, pumpkins (plain, unsweetened) have a TON of great nutritional value to them such as vitamin A and antioxidants.  This recipe has no added sugar so it is naturally sweet and it is a great clean treat! This is one of my new favorite breakfast creations because every sip is filled with the goodness of pumpkin spice and everything nice.

Yield: 2

Ingredients:
1/2 cup pumpkin puree (plain, unsweetened)
1 banana
1/2 apple
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 cup oats
1 Tbsp chia seeds (or you can use flax seeds)
1 cup almond milk (I used vanilla flavored)
1/2 cup ice cubs
2 scoops protein powder (optional)

Steps:
1. Combine all ingredients in a blender and blend for about 2-3 minutes, or until texture is smooth. Enjoy and stay healthy!

16 flavor sample pack Quest Bar GIVEAWAY!!!

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Quest Nutrition has been so generous by sponsoring this awesome giveaway. I am also excited to share it with you!

OKAY–so here’s the deal…Quest Nutrition is giving away not one…not two..but THREE 16 Flavor Sample Pack to 3 lucky fans! Be sure to enter through the Rafflecopter widget on the right side of my blog, that is the only way to enter this giveaway. Remember..the more points you accumulate on Rafflecopter, the higher chance you can be randomly selected!

This is what you need to do:
1. Follow @QuestNutrition and @Kathryns_Kitchen on Instagram

2. Like Quest Nutrition on FaceBook or follow Quest Nutrition on Pinterest

3. Like ‘Kathryn’s Kitchen Blog’ on FaceBook or follow ‘Kathryn’s Kitchen’ on Pinterest

4. Also, let us know what your favorite flavor is or how you like to eat your Quest Bars!

Winner will be selected next Wednesday July 30th, 2014.

GOOD LUCK:)

****CONGRATULATIONS TO JESSICA WILKERSEN, MARISSA ADAMCZYK, and LEISHA ERASMUS!!! Thank you all for participating! Enjoy your bars! xoxo

Banana Almond Protein Bars

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We all love treats so these come in handy so perfectly! The make a great grab-n-go snack or breakfast. Also, I love the additional protein and fiber that comes from Silk Almond Milk Protein and Fiber plus.

Yield: 16-20 servings

Ingredients:
5 Tbsp butter; softened
1/2 cup honey
1/2 cup brown sugar
2 tsp vanilla
1 egg
2 egg whites
1 1/2 cup mashed bananas (about 2 large bananas)
1 3/4 cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp baking powder
1/2 cup Silk almond milk protein & fiber plus, origanal or vanilla flavor
1/2 cup chopped almonds
1/2 cup chocolate chips..or a little more 🙂

Steps:
1. Preheat oven to 350 degrees F. In a large mixing bowl cream together butter, honey, and brown sugar. Once butter is creamed with honey and sugar, slowly add in vanilla, egg, and egg whites.

2. In a small seperate bowl, mash together bananas with a fork until well mashed. Add bananas to batter mix until combined. Whisk in flour, baking soda, salt, baking powder, 1/4 cup almonds, 1/4 cup chocolate chips, and almond milk until batter becomes smooth (batter will be a bit thick).

3. Grease a 9×13 inch baking dish with cooking spray or butter. Pour mixture in baking dish and smooth out with spatula until batter is completely even. Sprinkle with leftover chopped almonds and chooclate chips..I added a little more ;). Bake for 20-25 minutes or until top is golden brown. Let cool for 15 minutes and then cut into squares. Let cool on cooling rack for best results. Enojoy!
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Roasted brussel sprout & aspargus salad with blue cheese & cranberries

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I absolutely looooooove roasted brussel sprouts and I recently read a health article about asparagus and how nutritious it is so of course I have been trying out new recipes with asparagus and this is one of my new favorite salads. The combination of the two perfectly warmed seasoned vegetables with the crumbled blue cheese almost melts together. The sweet chewy cranberries also blend in perfectly. This dish is simple, delicious, and yet so easy to put together—this is a must try!

Yield: 4-6 servings

Ingredients:
1/2 lb of brussel sprouts; cut in half (about 3 1/2 cups)
1 bunch of fresh asparagus; cut in thirds
1 Tbsp olive oil
1 tsp sea salt
1 tsp garlic powder
1/2 tsp black pepper
1 tsp basalmic vinegar
1/3 cup of fresh crumbeled blue cheese
1/4 cup dried cranberries

Steps:
1. Preheat oven to 400 degrees F. In a roasting pan combine the asparagus and brussel sprouts. Drizzle with olive oil until lightly coated. Sprinkle in salt, garlic powder, and black pepper. (That’s all! Super simple!) Bake for 20 minutes until asparagus and brussel sprouts are golden brown. Some of the brussel sprout leaves may be extra brown/crispy and those are the best part so don’t throw them away. 🙂

2. Place roasted vegetables in a serving bowl, add vinegar, and mix with a spoon. Top with crumbled blue cheese and dried cranberries. This combination is out of this world!image