Skinny Pumpkin Spice Chai Tea


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!

Yield 1

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

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

Pumpkin Pie Energy Bites

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 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

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

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!

Healthy Pumpkin Pie Smoothie

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

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)

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

Pumpkin Gnocchi

pumpkin gnoc

Gnochhis are my all time favorite pasta! I have made several kinds of gnocchis with my Nana growing up and there is no comparison between homemade gnocchis and the kind you buy at the store. That’s why when I make them, I like to make a large batch because they can stay frozen for a long time and all you have to do it boil them.

Yield: 4 dozen

1 cup of puréed cooked pumpkin
1 cup ricotta (use whole milk for fluffier gnocchis)
2 large eggs
2 tsp salt
1/4 cup parmesan or pecorino cheese
3-4 cups flour
2-3 teaspoons minced fresh sage(optional)
1/4 cup unsalted butter
Pepper to taste

1. In a large mixing bowl, add pumpkin puree, ricotta, eggs, salt, pepper, and cheese. Add in 2 cups of flour and mix with hands, the dough will be sticky. Add more flour until dough can be shaped into 3 logs. (Don’t add more than 4 cups of flour, otherwise the gnocchi will be hard)
2. Divide dough into 3 logs and let sit for 20 minutes to rest. Cover with a damp towel. In the meantime, bring a large pot of water to a boil, then add enough salt to it so that the water tastes salty (it will make a BIG difference). Let this simmer while you make the gnocchi.
3. This is the funnest part! To make the gnocchi, spread some flour on a large work surface and have more flour ready. Take one log and cut it in half. Roll the piece of dough into a snake about 1/2 inch thick, then cut it into pieces about the thickness of a fork. Dust the gnocchi with a little flour, then use one finger to push the dumpling up onto the tines of a fork. Let the gnocchi drop back to the work surface. This does two things: It makes the gnocchi a little thinner and lighter, and it creates depressions and ridges that sauce can hold onto. After, place gnocchis in a baking sheet until ready to put in boiling water.
4. Repeat this process with the other piece of dough. Gently pick up a few gnocchi at a time and drop them into the water. Boil these gnocchi until they float (about 6 minutes), then remove them with a slotted spoon. Lay the cooked gnocchi back on a baking sheet and toss with a little olive oil so they don’t stick together.

5. Once gnocchis are cooked, in a large frying pan, add olive oil and gnocchis. Sprinkle in sage and parmesan cheese.

***It is important to boil gnocchi in small batches so they don’t stick to each other.
****I always like to freeze my gnocchis because I only boil 2 dozen at a time. They freeze well in large gallon plastic bags.

Pumpkin Pie Oatmeal


20131031-211906.jpgYield: 3


1 1/2 cup almond milk
1 cup oats
1 Tbsp maple syrup
2 Tbsp brown sugar
1/2 cup pumpkin puree
1 tsp cinnamon

1. In a small saucepan on medium heat, add almond milk until it gets warm (about 5 minutes). Then add oats and stir constantly.

2. Once oats start to thicken, reduce heat and add pumpkin puree, syrup, sugar, and cinnamon. Stir until oats are cooked (about 7 more minutes).