{DAY 14} Chicken Enchiladas with a Spicy Pumpkin Yogurt Sauce

Super easy, super delicious, and super healthy. The triple threat of any meal!!! 

SKADOOSH!!! That just happened. 

Mexican food is always one of my favorite types of cuisines to cook for many reasons. The dishes are usually pretty easy to make, they are simple, and they have bold flavors. This recipe has all of those things, with a fun autumn twist. What makes this dish unique is the sauce - an amazing combination of pumpkin puree and greek yogurt. I would have never thought to combine these two ingredients together, and I never would have thought they would be great for a mexican dish. Nonetheless, the great pumpkin still never ceases to amaze me with it's versatility, tastiness, and health benefits.

Although this meal looks like a cheat meal, it most certainly isn't! It's quite the opposite, actually. Made with lean chicken breast, whole wheat tortillas, and a plethora of veggies, this meal is packed with nutrients and protein. Perfect clean meal to leave you feeling like you've satisfied that mexican craving while still ensuring you stick to your diet. Here's how to make it!

Ingredients: 

• 2 Tbs of extra virgin olive oil
• 1/2 Large sweet onion, diced
• 2 small bell peppers, diced (I used red and yellow)
• 3 cups of cooked chicken, shredded (I used a rotisserie chicken without the skin)
• 1/2 cup of Cotija or Parmesan cheese, Divided
• Salt and pepper to taste
• 1 jalapeno, seeded and roughly chopped
• 2 cloves of garlic, peeled and smashed
• 1 cup of pumpkin puree
• 1 tsp of chili powder
• 1/2 tsp of cumin
• 1/4 tsp of dried oregano 
• 3/4 cup of plain, non-fat greek yogurt
• 1/2 cup of chicken stock (low sodium)
• 6 small whole wheat or whole grain tortillas
• 1 cup of grated white or yellow cheddar cheese
• Green onion, for garnish
• Fresh Cilantro, for garnish 

Directions:

1. Preheat the oven to 425 degrees. Heat the oil in a skillet over medium heat. Add onion and bell peppers. Saute the onions and peppers until soft, about 5 minutes.
2. Place shredded chicken in a large bowl. Add the sauteed onions and peppers, 1/4 cup of Cotija/Parm, and salt and pepper to taste. Mix to combine and set aside. 
3. Place the chopped jalapeno and garlic in a food processor and pulse to mince. Add the pumpkin puree, chili powder, cumin, oregano, greek yogurt, and chicken stock. Pulse to combine. 
4. Pour 1 cup of sause in the bottom of a 9 x 13 inch baking dish. Spoon about 1/2 cup of chicken mixture onto each tortilla. Roll up each tortilla and lay them in the dish seam side down.
5. Pour the remaining sauce over the tortillas. Top with grated cheddar cheese, remaining 1/4 cup of Cotija/Parmesan, and bake for 25-30 minutes, or until cheese is melted. Garnish with green onion and chopped cilantro. 

Serves 4 

Prep time: 20 minutes

Cook time: 30 minutes 

ENJOY!!! 

{DAY 13} Post-Workout Pumpkin Pie Protein Smoothie

I recently completed my first half marathon last weekend, so protein smoothies have been a big part of my diet for that last few months. Fueling your body after a workout is just as important as fueling it before. Here is an article that gives you a little bit of insight to post-workout nutrition.


I thought it would be fun to create a post-workout smoothie based off of one of my current recipes! This smoothie is great for you even when you haven't worked out (or don't currently have a workout routine), so you don't have to be a fitness nut to enjoy this tasty treat. This recipe is 100% CLEAN - meaning no processed foods and no artificial sweeteners! Here's how to make it...

Ingredients:

• 1 cup of unsweetened vanilla almond milk
• 1/2 cup of pumpkin puree
• 1 scoop of vanilla protein powder (I used Shakeology)
• 1/2 tsp of vanilla extract
• 1 Tbs of blue agave sweetener 
• 1 tsp of pumpkin pie spice
• 1 banana, frozen
• A few ice cubs
• Chopped pecans for garnish and to give it a little crunch

Directions:

1. In a blender, add the almond milk, pumpkin puree, protein powder, vanilla extract, agave, pumpkin pie spice, banana, and ice cubes. Blend until smooth and creamy. May add additional pumpkin pie spice or agave to taste.
2. Garnish with chopped pecans or other topping of choice.

ENJOY!!! :) 

{DAY 12} Pumpkin French Toast Bake

Nothing says breakfast quite like french toast. It's one of my favorite breakfast foods, and it's a big staple in our house on the weekends. Well, breakfast in general is a huge deal at our house on the weekends, so we really like to go all out and try new recipes. 

This recipe is super easy, and it can be made ahead of time the day or night before. I am keeping this recipe handy for Christmas morning!

Ingredients:

• 5 1/2 to 7 1/2 cups of one inch bread cubes (I would suggest using a fresh loaf of crusty wheat bread, but regular sandwich bread will do just fine)
• 7 large eggs
• 2 cups of milk
• 1 tsp of vanilla extract
• 1 1/2 tsp of pumpkin pie spice
• 1/4 cup of pumpkin butter - my homemade recipe can be found here
• 1/4 cup of pumpkin puree 
• 3-4 Tbs of brown sugar for topping
• Optional toppings: chopped nuts (pecans or walnuts), honey, maple syrup, agave syrup, powdered sugar, etc. 

Prep time: 5 minutes

Cook time: 35-45 minutes

Directions:

1. Cut bread into 1 inch cubes. Place bread cubes in a lightly greased 9 x 13 inch baking dish until just full.
2. In a large bowl mix the eggs, pumpkin butter, pumpkin puree, milk, vanilla extract, and pumpkin pie spice until combined. Pour over the bread cubes and push the bread down into the mixture until all the bread is covered and soaked. If making ahead of time, cover with saran wrap or lip and refrigerate overnight. 
3. Preheat the oven to 350 degrees, top the bread mixture with brown sugar, additional pumpkin pie spice, and nuts (optional). Bake for 35-45 minutes or until golden brown and no longer wet.
4. Serve immediately with any of the optional toppings listed above. Leftovers are good in the fridge for a couple days. Serves about 8-10.

ENJOY!!! :) 

{DAY 11} Clean Eating Pumpkin Spice Frappuccino

I needed a little pick-me-up this afternoon, and decided I would try my hand at making my own frappuccino. I usually drink frappuccinos in the summer, but this recipe is a perfect fall treat to help you feel refreshed and energized. I think it's just as good as the Starbucks version, but I'll let you be the judge of that one! :) 

The past few months, I've really been trying to eat healthier, and eat clean. This recipe is just that (even though it doesn't taste like it!). I made this recipe up myself, so I really hope you enjoy it! Here's how to whip it up...

Ingredients: 

• 1 cup of strong brewed coffee
• 1 cup of unsweetened vanilla almond milk
• 1/2 cup of pumpkin puree
• 1 tsp of vanilla extract
• 1 Tbs of organic blue agave syrup (may need a bit more to suit your taste buds)
• 1 tsp of pumpkin pie spice (and a sprinkle for garnish)
• About 6 or 7 ice cubes 
• Whipped cream for topping (if desired)
• Optional toppings: chopped pecans, caramel, or crushed graham cracker 

Directions:

1. In a blender, add the coffee, almond milk, pumpkin puree, vanilla extract, agave, pumpkin pie spice, and ice cubes. Blend well until it is a smoothie-like consistency.
2. Top with favorite toppings - I did whipped cream and additional pumpkin pie spice. 
3. ENJOY!!!

{DAY 10} Pumpkin Nutella Muffins

I'm in loveeeee. Baking is quickly becoming one of my favorite pastimes. Today the windows are all open, the wind is blowing through the house, and the smell of these babies baking in the oven is being carried throughout every room. Ahhhhh... :) 

This recipe is so yummy. I have never really been a huge fan of Nutella (I know, I know... what am I smoking, right?), but the combination of flavors in this muffin are so incredibly delicious that I can't help but indulge in more than one. 

Ingredients: 

• 3 1/3 cup of all purpose flour
• 2 tsp of baking soda
• 3 cups of sugar
• 1 1/2 tsp of salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp of ground ginger
• 1 cup of oil
• 4 eggs
• 2/3 cup of milk
• 2 cups of pumpkin puree
• Nutella (or other hazelnut spread)

Directions:

1. Preheat the oven to 400 degrees and line cupcake pans with liners or grease the muffin tins.
2. Combine all the dry ingredients and mix well. In a separate bowl, combine all the wet ingredients and mix well. Combine dry and wet ingredients together and mix until just combined. 
3. Fill cupcake tins 3/4 of the way full and then drop a small amount of Nutella on top of each tin with pumpkin batter. Use a toothpick to swirl the Nutella. Don't over swirl.
4. Bake in the oven for 16-20 minutes or until a toothpick comes out clean.
5. Serve warm, or cooled! Store in a tupperware container to keep fresh. NOTE: This recipe is easily halved if you don't want to make as many muffins. Recipe as is yields about 35 muffins.

ENJOY! :)

{DAY 9} Skinny Pumpkin Spice Mug Cake

Want a quick pumpkin treat that is ready in less than 2 minutes? Yep, that's right... 2 minutes!!! Last night I found this recipe, and I was extremely skeptical. I thought for sure this whole mug cake thing wasn't going to work, but to my surprise... IT DID. 

Crazy to think that a quick nuke in the microwave could render such a light, fluffly, and moist cake. I topped with a little whipped cream. Even better... this recipe is very low in calories and fat. Here's how to make it:

Ingredients:

• 6 Tbs of Duncan Hines spice cake mix
• 2 Tbs of pumpkin pure
• 2 Tbs of Water

Directions:

1. Mix all the ingredients together in a microwave safe coffee mug or glass. Heat in the microwave for 1 minute and 30 seconds. Be careful taking out of the microwave, it will be hot! Let cool, and top with whipped cream or favorite topping. ENJOY!

{DAY 8} Traditional Pumpkin Bread

I realized after a week that I have yet to make my favorite fall treat - PUMPKIN BREAD! Fact: I actually love baking this for the smell rather than the taste, but it really is delicious. I decided to try a new recipe this year that I found here. It was titled "World's Best Pumpkin Bread" and I'd have to say it's pretty darn good.

Ingredients:

• 2 Cups Pumpkin Puree
• 3 cups Sugar
• 1 cup Canola or Vegetable Oil
• 2/3 cup Water
• 4 eggs
• 3 1/3 cups Flour
• 2 tsp. Baking Soda
• 1.5 tsp. Salt
• 1 tsp. Ground Cinnamon
• 1 tsp. Ground Nutmeg

Directions:

1. Mix Pumpkin, Sugar, Oil, Water, and Eggs in large mixing bowl until well combined.
2. In medium mixing bowl, combine Flour, Baking Soda, Salt, Cinnamon, and Nutmeg.  Stir well, then gradually pour into large bowl of pumpkin mixture.  Stir well to combine completely.
3. Spray TWO 9×5 Non-stick Loaf Pans with Pam Cooking Spray.
4. Pour mixture evenly into loaf pans.
5. Bake at 350 degrees for 45 – 55 minutes, or until done and a toothpick inserted in center comes out clean.

ENJOY!!