recipe friday: pumpkin crunch

Boone helping momma make dessert

 Happy Halloween!  Here I sit with my cup of black coffee, eating paleo brownies smothered in real maple syrup (reward day), and looking forward to getting my little man dressed into his dinosaur costume!  He's going to be a Booneasauraus!  Love him. 

This is the last day of October, so I just had to sneak one last pumpkin recipe in here!  I am obsessed with pumpkins...they just taste so good!

Thanksgiving was a couple of weeks ago, though if you're in the States, then you are looking forward to it!  My contribution to this year's feast was a dessert that I have made for at least 3 years now, and I keep pulling it out because it's so darn good and 'tis the season.  I think I may make this for Christmas this year too because just once a year is not enough!

I affectionately call this Paula Deen's Pumpkin Crunch because I got the recipe from one of her YouTube videos.  I just love watching her in the kitchen whipping up dishes filled with butter and cheese and all those good things!

This recipe combines salty and sweet flavours and there is a little crunch in there from the caramelized cake batter layer!  Oh, heaven.  And it's not too pumpkiny in case there are those at your table who aren't pumpkin devotees (ridiculous).

Here's what you'll need:

1 tsp cinnamon
3 eggs
1 box yellow cake mix
1 cup chopped pecans
2 sticks butter (salted)
16 oz. (small) can pure pumpkin
1 can evaporated milk
1 cup white sugar

Frosting:
1/2 cup powdered sugar
8 oz. (brick) cream cheese at room temperature
1 cup whipping cream (small carton)
1/2 tsp cinnamon
 

Here's what you'll do:

1. Grease a 9" by 13" baking dish.  Preheat oven to 350 degrees F.
2. Beat all cake ingredients until smooth (except box of cake mix).
3. Pour mixture into baking dish and sprinkle with yellow cake mix.
4. Top with chopped pecans and butter sliced into pads.
5. Bake for 1 hour.
6. Chill cake and top with frosting. Enjoy!
 

cover that cake in butter! makes the crunchy layer

Honestly, this is one of those desserts that your family and friends will mention every once in a while with longing.  That's when you know you have a winner that becomes a yearly tradition.

Hope that you and your famjam have a very lovely Halloween!

Blessings and Kisses!

recipe thursday: protein pumpkin cheesecake

This is seriously delicious and seriously high in protein!  I adapted this from a recipe for protein pumpkin bread.  I took out the sweetener because I didn't want any sugar in there and I had some super yummy calorie free pancake syrup in the fridge from Walden Farms, so I reasoned that if it turned out awful, I could just cover it in syrup!  

Well, after putting this in the fridge overnight, the texture and taste was just like pumpkin cheesecake - minus the graham cracker crust!

I will be making this recipe again and again! (In fact, I think I'm making it today!)

What you'll need:

1 can pure pumpkin (3.5 cups)
2 cups unsweetened vanilla almond milk
4 eggs
3/4 cup egg whites
1 tsp cinnamon
1 tsp ground ginger
8 tbsp or 4 scoops protein powder (I used vanilla)



What you'll do:

1. Whisk all ingredients together until thoroughly incorporated.
2. Pour into greased pie pans or loaf pans.  I used 1 loaf pan and 2 pie pans.  You want the liquid to be about 1.5 inches deep in the pan.
3. Bake in oven at 350 degrees C for 50 min or until a toothpick poked in the centre comes out clean.
4. Let cool on counter and pop in fridge to chill if you want the cheesecake effect or you can eat warm too.
5. Serve with syrup, whipped cream, berries, yogurt...let your cravings guide you!

As I finish writing this, I am already fed my breakfast of pumpkin pie oatmeal (see previous post), sipping on my black coffee, in my workout clothes, and so pumped about the day ahead!  Adam and Boone are sleeping soundly but soon they will be up and then we'll head out to meet the No Excuse Moms of Halifax for a morning workout - then suit shopping for Adam!  He's going to look so handsome for his med school interview!  When you look good, you just feel good, so we want him looking great and feeling oh so confident on the big day!

Blessings and Kisses!

recipe monday: pumpkin pie oatmeal

Full disclosure:  I totally took this recipe from the Instagram account of fit2fat2fitwife.  She is always coming up with tasty and healthy recipes so shout out to her! 

I've been kind of obsessed with healthy and protein-packed pumpkin recipes because it's October and all.  I had my first Pumpkin Spice Latte from Starbuck's and while it was good, I don't think it was worth the price tag.  Most times when I go out these day, I end up thinking to myself, "I could make better at home and save the difference!"  Soooooo, I have purchased many a can of pure pumpkin and gone to town experimenting with yummy recipes.  

I love this oatmeal!  It delicious, healthy, and so versatile as you can put in endless add-ins depending on your mood or goals (my fav is a scoop of vanilla protein powder).

 Here's what you'll need:

2 cups oatmeal (steel cut or old fashioned)
3 cups unsweetened almond milk (other milk works too)
1 1/2 cup water
2 tsp vanilla extract
1 small (15 oz. can) pumpkin puree
1 tbsp chia seeds
1 1/2 tbsp pumpkin pie spice

Optional add-ins:
sweetener (1 cup Truvia, Stevia, etc.)
nuts
apples
protein powder (my fav)
butter
brown sugar
 

 Here's how to make it:

1. Place all ingredients into crockpot and whisk until mixed.
2. Cook on low for 3-6 hours, depending on your desired consistency of oatmeal. (I did my last batch for only 3 hours and it turned out just perfect for me!)
3. Let cool and enjoy!
4. Place left-overs in fridge and you'll have enough for breakfasts for a week!

Since I try to get a serving of protein into every one of my 5 meals of the day, I put a scoop of protein powder on top of my oatmeal, a little water, and mix - then heat in microwave and top with a few berries!

Hope you enjoy!  What are some of your favourite fall recipes?!

Cameron Family Fall Trip: Day 3

Keltic Lodge Resort and Spa, Ingonish, NS

breakfast buffet - may have overindulged a little

my beautiful men

and then I went back to the make-you-own waffle bar

fish cake/ eggs benny/ scrambled eggs with salsa/ baked beans/ cheese/ bacon

 This was the final day of our Cameron Famjam Fall Trip!  We were intending to stay another night along the trail, but by the time we finished the Cabot Trail and stopped for lunch, we realized that it was only 4 short hours drive until Halifax so we decided to save some money and gun it for home!  

This day was pretty much perfect!  It started with me getting up at 6, going to the gym, showering, getting ready for the day, writing postcards, and blogging - all before Adam and Boone got up! 

Adam was feeling better after all that sleep and we headed down to the marvelous breakfast buffet!  One of the best breakfasts I've had in a long time!

After breakfast we did a little hiking out to Middle Head, then hit the road.

The drive was gorgeous.  Sunny perfect weather illuminated the majestic hills and the changing colours on the leaves were breathtaking.

Perfect fall vacation!

lunchtime on the Cabot Trail - Boone's sitting at a high chair like a big boy

my view from lunch - mini putt course on the Cabot Trail

last dinner of vacation - Boone's gotta eat too

deep fried cheesecake - perfect vacation finale

Healthy and fit on route 66

blueberries/Quest bar/whey protein powder/almonds

 Don't you just love the title of this blog post?  My hubby's idea.  He is such a weaver of words, a wordsmith if you will.  English degree going to work.

Anywho, we are about to leave for our end-of-summer vacation - a mixed bag of emotions, a little bit of sadness and a little bit of excitement.  We will be driving to New Brunswick to spend some wonderful family time with Adam's famjam and then to Prince Edward Island to enjoy a weekend at a picturesque hotel, Dalvay by the Sea.

I am trying to eat really clean because I am currently in the middle of my FOCUS T25 challenge.  I am starting to see some results and I don't want to derail my progress.  Well, if 6-pack abs start in the kitchen, then healthy snacks are a must and preparation is key!  It would be all too easy to stop at gas stations along the road and grab a yummy slurpee and a bag of chips (what cheat days are for).  

What I'm packing:

1. Whey protein powder - hubby just got me this cute shaker cup with a removable powder compartment, it's genius!  There are no blenders in our car so I can load a scoop of the powder into the bottom of this cup and wait until I'm ready to mix it with some water.  We buy whey protein isolate from Costco, by the way. 
2. Quest bars - these are sooooo yummy.  High protein, low carb, high fibre, and come in many delicious flavours!  I feel like I'm treating myself when I eat these and I constantly have one in my diaper bag for when I'm out and about and can't find a healthy snack.  The combination of protein and fibre is very filling and keeps me satisfied for a while.
3. Blueberries - delicious and nutritious, enough said.
4. Almonds - a handful of raw nuts is a wonderful source of healthy fat and fibre which satisfies my hunger pangs.  Note they are raw nuts, not roasted, not salted, not toffee covered.

   

   Quest bars (prego belly)

Of course, I'm also packing a big cup of water filled with lots of ice and lemon slices.

Now I'm set for the trip and will arrive at our destination feeling satisfied and happy that I stuck with my diet.  Good start to what will no doubt be an awesome family vacation.

What do you pack for snacks during long car rides?
 

Training Plan: Day 4

Ab Intervals today.  My abs are so weak after Boone!  I used to pride myself on my strong core but once again, I had to modify every exercise.  But I am so proud of myself for working out 4 days in a row when my little man is only 8 weeks old (big thank you to my hubby)!  Boone watched me do the whole 25 minute DVD from his swing today - he seemed quite entertained.  And working out regularly makes mommy feel so gooood!

cover of US magazine

 I found my inspiration photo!  Jenna Dewan-Tatum in this photo taken 8 months (I think) after having her little girl.  Doesn't she look great?!  Of course, photo shop and good lighting help a lot I'm sure, but look at that definition!  At the end of this 5 week FOCUS T25 challenge, I'm going to post my before and after photo and try to recreate this look for fun.

Jenna's sample menu from US magazine

 I am actually eating very similarly to Jenna's sample diet from the mag.  However, Adam and I have decided to make Fridays our "cheat" days and so we are planning on pizza and ice cream tomorrow evening!  So excited!  Anyway, I'm feeling great and I believe that my body is changing - at least, I feel like I have more energy lately (although that could be because Boone has started sleeping through the night with just a little side-lying nursing in there)!  Good night beautiful people!