• 1 cup Organic Pumpkin Pure
  • ½ cup Pure Maple Syrup
  • 2 tsp Pumpkin Pie Spice
  • 2 tsp Pure Vanilla Extract
  • ½ tsp Sea Salt
  • 2 cups Almond Butter
  • 1 cup Organic Dark Chocolate Chips
  • Baking Sheet
  • Olive Oil Spray


  1. Preheat oven to 325 degrees.
  2. Spray baking sheet with olive oil spray.
  3. In a large bowl combine pumpkin puree and almond butter. Mix well.
  4. Add pumpkin pie spice, sea salt, pure maple syrup, vanilla, and chocolate chips (if desired). Mix until batter is a consistent paste.
  5. Place teaspoons of batter onto baking sheet and bake for 30-35 minutes.

Servings vary




2015/01/img_71391.jpg (31g protein per batch)


  • 4 Egg Whites
  • 1Egg
  • ½ Banana
  • ¼ cup Steal Cut Oats
  • 1 tbs Almond Butter or Peanut Butter (optional)
  • ½ tsp Pumpkin Pie Spice
  • ¼ cup Organic Pumpkin Puree
  • 1 lg Frying Pan
  • Pure Maple Syrup
  • Olive Oil Spray


  1. Grind oats in a mini food processor or blender.
  2. Add banana, eggs, spices, peanut butter, and pumpkin. Blend until consistency.
  3. Spray pan with olive oil.
  4. Turn stovetop to medium high and wait for pain to heat. Once hot, carefully pour small amounts of batter to make mini pancakes (the larger they are, the harder they are to flip).
  5. Once the pancakes start to bubble. Flip them. Approximately a minute on each side.
  6. Make sure to spray pan in-between so that they do not stick.
  7. Serve with pure maple syrup.

Servings vary.


I have been having a hard time digesting gluten lately so I decided to experiment with some flour free pumpkin muffins. I have to admit it was a fail the first few times, but I finally got it right and these are amazing!!!
Pumpkin Oatmeal Muffins
-1 1/2 cups of oats
-1/4 cup egg whites or egg beaters
-1/4 cup of plain nonfat greek yogurt
-1/4 cup veg oil or 1/2 cup applesauce
-nutmeg, cinnamon, ginger to taste (I like a lot!!)
-1 cup of pumpkin
-1/8 cup stevia
-tsp of baking soda
-tbs of baking powder

1. Preheat the oven to 350.
2. Mix all the ingredients in a large bowl until they form a consistent mixture. (You can put the oats into a food processor but I didn’t.) I let mine sit for 10 minutes so that the oats absorbed the batter.
3. Place baking cups into regular sized cupcake tray cups and spoon 2 tbs sized spoonfuls into each cup.
4. Bake for 15-20 minutes. They are finished cooking when a toothpick or knife can be stuck in them and come out clean!
5. Consume 1 muffin with a complete protein (eggs) for a yummy fall breakfast!!

Serving size: 12




Just in time for fall!!! This shake is nutrient packed with 18g of protein and just 200-220 calories!!!

Mix the following ingredients in a blender until they form a smooth consistency:

-4oz plain greek yogurt
-1 small frozen banana
-1/4 cup purred 100% pumpkin
-1/2 cup vanilla almond/soy milk
-1/2 tsp cinnamon
-1/2 tsp nutmeg
-1/2 tsp of ginger
-2 ice cubes

Optional- Add 2 tbs of light Cool Whip and sprinkle some extra cinnamon (fat burner). Enjoy!!!

Serving: 1