The Colors Of Autumn & A Recipe

 

Autumn Leaves

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PUMPKIN BREAKFAST COOKIES

INGREDIENTS
¼ cup Spectrum® coconut oil, melted
¼ cup honey
1 cup rolled old-fashioned oats
1 cup quick cooking oats
⅔ cup unsweetened, dried cranberries
⅔ cup pumpkin seeds
¼ cup ground flaxseed
1 teaspoon pumpkin pie spice
½ teaspoon sea salt
½ cup pumpkin puree
2 eggs, beaten

INSTRUCTIONS HERE

Apple-Cinnamon Overnight Maple Oats

The Golden Wave

Pumpkin is amazing, but I didn’t want to get sick of it. So, I decided to through some maple in the mix. 🍁


Here’s what you need:

  • 2 cups of all natural gluten free oats
  • 1 1/2 cups of vanilla almond milk
  • 1 tsp cinnamon
  • 3 tablespoons of brown sugar
  • 1/3 cup of vanilla yogurt (I used Oikos triple zero)
  • 1 tbsp of all natural maple syrup
  • Handful of maple granola 🍁
  • Sliced apple
  • Justin’s maple almond butter

How to make it:

  • Put your oats, vanilla almond milk, and yogurt into a bowl and mix.
  • In another bowl, stir the brown sugar, maple syrup, and cinnamon and stir really well. Then add to your oats.
  • Put your bowl in the refrigerator overnight or if you don’t have that much time at least a couple of hours.
  • When ready to eat, slice apples and place them in the bowl, sprinkle your…

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Oatmeal Chia Breakfast Protein Puddings

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Oatmeal Chia Breakfast Protein Pudding (Cinnamon)
1/4 C. oats (not steel-cut)
1 Tbsp. chia seeds
1 scoop Arbonne Vanilla Protein Powder (or your favorite protein of choice)
2/3 C. Almond or Coconut milk
1 tsp. cinnamon


Pour ingredients into an 8-ounce jar and seal the lid. Shake vigorously, until ingredients are well-combined. Store in refrigerator overnight to chill

 

 

 

 

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Oatmeal Chia Breakfast Protein Pudding (Chocolate Peanut Butter)
1/4 C. oats (not steel-cut)
1 Tbsp. chia seeds
1 scoop Arbonne Chocolate Protein Powder
2/3 C. almond, cashew or coconut milk
2 tsp. powdered peanut butter


Pour ingredients into an 8-ounce jar and seal the lid. Shake vigorously, until ingredients are well-combined. Store in refrigerator overnight to chill

Pumpkin Gingerbread Pancakes

 

This recipe reminds me of days gone by and Thanksgiving mornings with a chill in the air where can almost just feel frost coming in. This recipe will be a regular in our home!

 

 

Gingerbread pancakes made with pumpkin puree, whole grain oats, and molasses. Gluten-free, dairy-free and refined sugar-free! Well, hello there! Long time, no talk. I hope you all had a nice holiday weekend. Mine turned out better than I could’ve hoped for. We took a couple of days to go sightseeing with our family that was …

Recipe: Pumpkin Gingerbread Pancakes

Figs & A Recipe

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Dried Fig and Apple Butter

Ingredients

  • 10 dried figs, stems removed, coarsely chopped
  • 4 apples, peeled, cored, diced
  • 1/2 cup apple cider or juice
  • 1 tablespoon finely chopped crystallized ginger

Preparation

1. Combine figs, apples, cider and ginger in a saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, until apples soften, 10 to 20 minutes.

2. Partially cover and continue to cook, stirring occasionally, until apples are mushy and falling apart, 20 to 35 minutes longer. Puree in batches in a blender. Cool completely, transfer to an airtight container and refrigerate for up to 1 week.

Source: Yummly

Sweet Potato Frittata

Sweet potatoes and eggs rarely go together, but when you add nutritious sweet potatoes to a frittata, the dish is all at once rich and healthy.

Recipe share: Sweet Potato Frittata