Well. There’s no more denying it. Fall is definitely here in Colorado. The colorful canopy of leaves has mostly shed to the ground, and it’s getting dark earlier each evening. Those beautiful fall days of bike rides through the colorful aspens are almost gone, soon to be replaced by cozy evenings in front of a warm fire.
But although the season for sweaters and snuggles is nearly here, that’s no reason to let your healthy exercise habits and healthy eating fall by the wayside. I know, I know. I’ve been guilty of it so many times before. The Halloween candy is so tempting! And you have to have pie on Thanksgiving, right?! And then it’s time for Christmas cookies – and baking a batch without tasting the batter should be a crime.
But seriously. Have you let it slide through the entire holiday season to come out of the post-holiday hangover feeling tired, sluggish, and bloated? That’s no fun!
This year I’m on a mission to enjoy every bit of the winter and holiday season while keeping myself on track, and holding my friends and family accountable. (Need an accountability partner? I’m your girl!) For me, this means staying disciplined with my morning workouts. As hard as it is to get out of bed on a chilly morning, I know that it’s a crucial part of taking care of my own well-being.
Likewise, I’m focused on fueling my body with the right nutrients and creating smart recipes to satisfy those seasonal cravings!
Pumpkin spice, anyone? Yes – we have a pumpkin recipe coming at ya! This recipe was inspired by a certain Midwest fast food chain specializing in “butter burgers” and “flavor of the day” frozen custard. Each year I would show up for my scoop of pumpkin pie frozen custard. But this year, why not try a healthier option?
This recipe is gluten free, dairy free, and it comes together in 5 minutes, no ice cream maker required! Just a few ingredients from your pantry, a blender or food processor, and in no time you’re enjoying rich, smooth, pumpkin-spice soft-serve style “nice” cream.
This would also make an outstanding filling for a gluten-free crust in place of your usual Thanksgiving pumpkin pie! That might have to be my next experiment.
Sound too good to be true? Give it a try and let me know what you think!
- 1 can organic pumpkin puree
- 1/4 cup organic coconut milk
- 1/4 cup organic almond butter
- 2-3 tablespoons good quality honey (start with 2 T and adjust according to taste)
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- Optional: chopped walnuts or dairy-free chocolate chips
In the bowl of a food processor or high-powered blender, combine all ingredients except nuts or chocolate chips, if desired. Pulse until mixture is smooth and creamy. Fold in optional nuts or chocolate and spread into a shallow dish (a loaf pan works great for this).
Freeze for at least 2 hours and serve.
If you’d like more recipes like this, or would like information about my next 30 Days to Healthy Living Challenge, please contact me – I would love to have you!
Cheers To Your Health,