{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!!

{DAY 7} Pumpkin Fritters with Rosemary and Cheese

Looking for a yummy side dish or appetizer? These fritters are perfect for any time of day - breakfast, lunch, dinner, or snack. I love to try pumpkin recipes that are savory, and this hits the spot. The flavors are elegant, yet simple.

My one critique (and this is probably my own fault) is that my fritters were a bit greasy. I am guessing because I didn't have a thermometer to see how hot the oil was. I am not big into frying things, so I just guessed and they ended up having to sit a little longer in the oil than what the recipe recommends. Nonetheless, I still think the flavor was good! 

I found this recipe here. 

Ingredients:

• 1 cup of fresh pumpkin or butternut squash puree (canned pumpkin will do just fine)
• 2 tsp of baking powder
• 3/4 cup of grated grana padano or parmigiano-reggiano (I used regular parmesan cheese since my grocery store didn't have either of these)
• 2 large eggs
• 1/2 cup of unbleached all purpose flour
• 1/2 tsp of kosher salt
• 2 Tbs of chopped fresh rosemary
• black pepper, to taste
• vegetable oil for frying

Directions:

1. Fill a saucepan with a few inches of oil, and heat to 340* over medium-low heat. Use a candy thermometer or frying thermometer to monitor the temperature. If it overheats, turn off the flame and let it cool down. While it's heating, prepare the fritters.
2. In a medium bowl, stir the pumpkin and the eggs to combine. In another bowl, combine the flour, baking powder, and salt. Stir the dry ingredients into the pumpkin puree/egg mixture and add the grated cheese, rosemary, and black pepper. Stir just until it comes together, do not over-mix!
3. When the oil comes to temperature, scoop a tablespoon of dough into the oil. Fry about 6 fritters at a time, and try not to over crowed the pan. Set a timer for 2 minutes to go off from the time you drop the first fritter in the oil. The fritters will flip themselves in the oil when one side is done, but if one fails to flip, gently turn it over.
4. When 2 minutes is up, use a spider strainer or slotted spoon to remove the fritters from the oil. Transfer to a plate with a paper towel to cool slightly, and let the oil come back to temperature for the next batch. Serve hot.

ENJOY!!!

{DAY 6} Pumpkin Cheddar Mac 'n Cheese

Perfect as a side dish, or as the main course, this pumpkin cheddar mac is to die for. I'd have to say that mac 'n cheese is my favorite comfort food, hands down. I have made tons of different versions of mac 'n cheese, and I'd have to say this one is right up there in my top five favorite recipes of all time.

Side note: I'm really liking this challenge so far... each recipe has been so yummy!

This recipe is also actually quite good for you... What's better than guilt-free comfort food?! This recipe is from Rachael Ray and can be found here!

Ingredients:

• 1 pound of whole wheat or whole grain short-cut pasta (penne, regular macaroni, or shells work best)
• 4 Tbs of butter
• 4  Tbs of flour
• 1 cup of amber beer or chicken stock
• 2 Tbs of honey or maple syrup
• 2 cups of whole milk
• A few pinches of ground cloves or 1/2 tsp of allspice
• 1 tsp of ground mustard
• A pinch of cayenne pepper
• Freshly grated nutmeg, to taste (or ground nutmeg will work fine)
• Salt and Pepper, to taste
• 1 can of unsweetened pumpkin puree or 2 cups of pureed fresh roasted pumpkin or butternut squash
• 2 1/2 cups of shredded sharp cheddar cheese, divided
• Paprika for sprinkling
• Chopped parsley or chives for garnish

Directions:

1. Bring a large pot of water to a boil. Salt it, and cook the pasta until al dente. Drain and reserve.
2. Preheat the broiler.
3. Melt the butter in a medium size saucepot over medium heat. Whisk in the flour, cook for 1 minute, then raise the heat and add the beer or chicken stock. Reduce until almost evaporated, then whisk in the honey or syrup and milk. Season with cloves or allspice, mustard, cayenne, nutmeg, salt and pepper. Thicken to coat a spoon (should take a couple minutes), then taste to adjust the seasonings, as needed.
4. Whisk in the pumpkin puree, then stir in about 2 cups of grated cheese with a wooden spoon until melted. Combine the pasta with the sauce and arrange in a casserole dish. Sprinkle with remaining cheese and light dusting of paprika. Broil to brown and bubble. Garnish with chopped parsley or chives.

Serves 6-8

{DAY 5} Skinny Chocolate Chip Pumpkin Muffins

Okay, people... If you haven't noticed already, I'm all about recipes that are EASY. I work full time and have a 15 month old, so being able to cook anything these days is quite honestly a miracle. My husband loves this time of year, because I am always in the kitchen baking away on the weekends.  

I wouldn't consider myself a good cook, but I do have a small passion for baking that developed when I stayed home with my daughter after she was born. Now that she's older, I can share these recipes with her, and this is a great recipe to do with your kids. It's so simple, and only has three ingredients!

Ingredients: 

• 1 15 ounce can of pumpkin puree
• 1 box of devil's food cake
• 1 cup of dark chocolate chips

Another great thing about this recipe is that it is low in fat. In fact, my best friend made this recipe for me when I was trying to lose all my baby weight (thanks, Katie!!!). Since then, I make these all the time to take with me to work. Guiltless chocolate chip muffins! Although they are made with pumpkin, they don't have the traditional pumpkin flavors that you might think. You can really make these any time of year!

Directions:

1. Pre-heat the oven to 350*.
2. In a medium sized bowl, add the cake mix, chocolate chips, and pumpkin puree. Mix to combine until smooth. The batter with be very thick, but this is exactly what you want.
3. Spoon the cake batter into greased a muffin pan about 3/4 of the way full in each section. The batter doesn't settle, so you may want to smooth out the tops, if you desire.
4. Bake for 18-22 minutes or until a tooth pick comes out clean.

ENJOY!!!

{DAY 4} Slow Cooker Pumpkin Butter

If you've ever had apple butter, you absolutely must try this recipe! Toast, waffles, bagels... there are so many options to top this yummy pumpkin butter on. The scent of it cooking in the crock pot is so comforting and delicious. I may, or may not have stuck my spoon in a few times to get a taste. 

I really like this recipe because it's super easy. Just throw all the ingredients in a crock pot and let it cook itself! Here's how...

Ingredients: 

• 1 29 ounce can of pumpkin puree (or two regular sized 15 ounce cans should do the trick)
• 4 tbs of Pumpkin Pie Spice
• 3/4 cup sugar
• 1/4 cup of brown sugar 
• 1/4 cup of honey

Directions:

1. Put everything in a crock pot and stir to combine. Cook on low for 8 hours or on high for 3-4 hours (but you will need to stir occasionally to keep the pumpkin butter from scorching). 
2. After 8 hours, turn the crock pot off and remove the top half way to let the steam out and let it thicken. Let sit for an hour.
3. Put in jars to keep in the fridge, or they make great gifts! 

ENJOY! :)

{DAY 3} Pumpkin Chocolate Chip Pancakes

Breakfast on the weekends are always a big deal at my house, and what better comfort food for a weekend breakfast than PANCAKES?! I've never made my own pancake mix before, let alone pumpkin pancakes, but I must say that it is very easy to do! Normally we just buy the boxed pancake mix from the store and throw in blueberries, chocolate chips, strawberries, etc. Today I had a sweet tooth and I figured chocolate would be a perfect partner to the warm, cozy fall flavors in this recipe.  

These pancakes are so moist and delicious, and they look it too. I think my only critique would be adding a little bit more cinnamon but overall they are delicious. 

Here's what you need:

• 2 cups of all purpose flour
• 2 tsp of baking powder
• 1 tsp of baking soda
• 1/2 tsp of salt
• 2 heaping tsp of ground cinnamon (would probably add a little more, but that's just me)
• 1 tsp of pumpkin pie spice
• 1 cup of chocolate chips 
• 1 and 1/4 cups of pumpkin puree
• 1/3 cup of light or dark brown sugar
• 1 large egg
• 2 Tbs of vegetable or canola oil
• 1 and 1/2 cups of whole milk

Directions:

1. In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips together until combined. Set aside
2. In a separate bowl, use a hand mixer to blend the pumpkin puree, brown sugar, egg, oil, and milk on high for 45 second (be careful because it can be messy). 
3. Pour the wet ingredients in with the dry ingredients and whisk until just combined. DO NOT OVER MIX. Batter will be thick, but this is what you want. A few lumps will probably remain, and that's okay. Taste the batter and add more spices, if needed.  
4. Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter onto the griddle. Cook until the edges are bubbly and look dry (usually takes about 1 minute). Flip and cook on the other side until cooked through, about 2 minutes. Repeat this step until all the batter is used. 
5. Keep pancakes warm in a preheated oven at 200*. Serve immediately with your favorite pancake topping. I added some chopped pecans, butter, and syrup! Pancakes freeze well for up to 2 months. 

ENJOY!!! 

OFFICIAL PUMPKIN TASTE TESTER SAYS........



YUMMY!!!

{DAY 2} Drunken Pumpkin Chili

Who doesn't love a pot of warm chili on a chilly fall afternoon? Even better, who doesn't love a crisp pumpkin ale on chilly fall afternoon? Well you're in luck because this meal has BOTH! Bringing in all the flavors of fall, this chili recipe will definitely make you feel right at home. Very easy to make (which is a plus for me) and just as delicious! Drunken Pumpkin Chili - you'll be drunk in love when you're finished, I promise you that!

I love this recipe because everything awesome about fall is compiled into one delicious dish -- the flavors, smells, colors... every sense is enticed. I think the best meals are ones that give you the greatest sensory experience. I have always admired chefs who have the creative ability to make food into an art, and I really feel this recipe comes close! 

Here's what you need: 

• 1 pound of 93% lean ground beef (I actually used half ground beef and half ground turkey breast to lighten up the calories)
• 3 cloves of garlic, minced
• 1 medium onion, chopped
• 2 large carrots, diced
• 1 yellow bell pepper, diced
• 1 bay leaf
• 1 Tbs of cumin
• 1 Tbs of dried oregano
• 1/2 tsp of cinnamon
• 1/4 tsp of allspice 
• 1/2 packet of McCormick's chili seasoning
• 1 Tbs of tomato paste
• 1 cup of pumpkin ale 
• 1 can (15 oz) pumpkin puree 
• 1 can (15 oz) diced tomatoes 
• 2 canned chipotle peppers in adobo sauce, seeds removed and minced
• 1 can (15 oz) of black beans
• 1 can (15 oz) of kidney beans
• Salt and pepper to taste

Candy corn, anyone?

DIRECTIONS:

Add ground beef to a dutch oven or large stock pot and adjust heat to medium-high. Break up the meat and immediately add the onion, bell pepper, carrots, and garlic. Season with salt and pepper. Cook for about 7 minutes, or until the meat is nicely browned and the veggies are tender. Reduce heat to medium. Add the bay leaf, cumin, oregano, cinnamon, allspice, chili seasoning, and tomato paste and stir to combine. Add the pumpkin ale and stir to deglaze the bottom of the pan. Allow the pumpkin ale to reduce for about 5 minutes. Add the pumpkin puree and diced tomatoes. Season with salt and pepper. Add the minced chipotle peppers, and stir to combine. Partially cover the pot, reduce the heat to medium-low, and allow the chili to cook for 45 minutes. Add the black beans and kidney beans, stir, and allow the chili to cook for another 10 minutes. Season to taste with salt and pepper. Serve immediately. Goes great with corn bread!