Happy Fall Ya'll

Its that time of YEAR AGAIN...PUMPKIN SEASON.  Another Fall favorite of mine and I cannot wait to do all the Fun Fall activities that light my soul on fire.  Everything from traveling to East mount Orchards to go apple and pumpkin picking,  all the way to ULSER NY for Horror Night and HAYRIDES.  Not to mention football games, halloween parties, trick or treating, camping, roasting marshmallows and telling ghost stories by the campfire.   Now that my babies are a year older they can enjoy this Fun loving Season even more!! And not to mention all the baking!! YES! PUMPKIN PIES, APPLE DONUTS, MINI PUMPKIN MUFFINS ETC... and not to mention they are Super Healthy!!  Here below are a few of my favorite pumpkin recipes all including our limited edition of Pumpkin Superfoods

Healthy and Delicious Pumpkin Pie

Ingredients:

For The Crust
1 cup dry quinoa
⅓ cup chopped raw walnuts
1 tsp. ground cinnamon
2 Tbsp. organic butter, melted (preferably grass-fed)
¼ cup pure maple syrup (or raw honey)

For The Pie
1 cup unsweetened almond milk, divided use
3 envelopes (7 gr. each) unflavored gelatin (preferably grass-fed)
1 (15-oz.) can 100% pure pumpkin puree
2 scoops Vanilla Shakeology
¼ cup pure maple syrup (or raw honey)
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. fine sea salt

Instructions:

For the Crust 

1. Preheat oven to 400° F. 

2. Grind quinoa in a clean spice or coffee grinder until finely ground. 

3. Place quinoa, walnuts, and cinnamon in a food processor; pulse until well mixed. 4. Combine quinoa mixture, butter, and maple syrup in a medium bowl; mix well. 

5. Press mixture into 9-inch pie pan. Bake for 8 to 10 minutes or until golden brown. Cool completely!)

Next, make the pie: 

1. Place ½ cup almond milk in small saucepan 

2. Heat over low heat mixing frequently until gelatin is dissolved; remove from heat 3. Combine remaining ½ cup almond milk, gelatin mixture, Shakeology, pumpkin, maple syrup, cinnamon, nutmeg and salt in blender or food processor; cover and blend until smooth. 

4. Pour pumpkin mixture into cooled crust. 5. Refrigerate for 4 hours or until set.

No Bake Pumpkin Bars

Ingredients

• ½ cup chopped raw pecan
• ¼ cup unsweetened shredded coconut
• 4 Medjool dates
• 1 Tbsp. + 1 tsp. extra-virgin organic coconut oil, melted
• Nonstick cooking spray
• 1½ cups canned lite coconut milk
• ½ cup water
• 2 envelopes unflavored gelatin
• ½ cup pure pumpkin puree
• 2 scoops Pumpkin Spice Shakeology (or use 2 scoops Vanilla Shakeology + 2 tsp Pumpkin Spice seasoning)

Instructions

1. To make crust, place pecans, coconut, dates, and oil in food processor; process until well blended.
2. Press pecan mixture into 8 x 8-inch baking pan that has been lightly coated with spray. Set aside.
3. Place coconut milk and water in small saucepan. Sprinkle with gelatin. Allow to bloom for 5 to 10 minutes.
4. Heat coconut milk mixture over medium heat for 3 to 4 minutes, or until gelatin has dissolved. Remove from heat. Allow mixture to cool to room temperature (approximately 73°F).
5. Add pumpkin; whisk to blend.
6. Add Shakeology; whisk to blend.
7. Pour coconut milk mixture evenly over crust; cover. Refrigerate for 3 to 4 hours, or until pumpkin mixture has set.
8. Cut into eight bars (approximately 2 x 2 inches).
9. Serve immediately (or store in an airtight container in the refrigerator for up to 5 days).

Pumpkin Pie Smoothie

1 cup of ice

1 cup of unsweetend cashew milk

1/2 frozen banana

Cinnamon

1 scoop of pumpkin Shakeology

*Blend and Enjoy

Pumpkin Spice Energy Balls 

Ingredients

• ¾ cup dry old-fashioned rolled oats
• ¾ cup all-natural smooth almond butter
• ½ cup pure pumpkin puree
• ¼ cup raw honey
• 3 scoops Pumpkin Spice Plant-Based Vegan Shakeology

Instructions

Combine oats, almond butter, pumpkin, honey, and Shakeology in a medium bowl; mix well with clean hands (or a rubber spatula). 

2. Shape mixture into eighteen balls, approximately 1 Tbsp. each. 

3. Serve immediately (or store in an airtight container in the refrigerator).