Pumpkin Spice Protein Pancakes

These delicious, easy, healthy pumpkin spice protein pancakes are ready in less than 10 minutes and include more than 15 grams of protein!

Pumpkin Spice Protein Pancakes

For years, the arrival of Fall meant cooler temperatures, shopping for new school supplies and that all-important outfit to wear to the first day of school. In college, it meant the beginning of football season, return to college and a fresh, new year. But, more recently, it has meant the return of tall boots, cozy sweaters, comfortable leggings, late nights watching football and all things pumpkin. Don’t get me wrong. I’m not one of those girls who rushes to Starbucks the day they release their pumpkin spice lattes. In fact, I don’t like the Pumpkin Spice Lattes as their articifial flavors and sweetness gives me a horrible stomachache. However, I do love incorporating pumpkin and spices into my baking and cooking once Fall’s cooler temperatures arrive.

When Krusteaz offered to send me a breakfast package to celebrate National Breakfast Month, I knew I wanted to use the new Krusteaz Protein Buttermilk Pancakes Mix to whip up seasonal pancakes.


This mix makes it easy to whip up light, fluffy pancakes while the inclusion of cinnamon and freshly grated nutmeg give them a taste of fall. With 13g of added protein, it’s the perfect way to keep your family full and energized all day long. In keeping with Krusteaz’s commitment to simplified and wholesome ingredients, the new protein pancake is free of partially hydrogenated oils, high fructose corn syrup, artificial colors, flavors and preservatives. Since this recipe includes both milk and eggs, the protein per serving is increased to 18 grams which means that unlike most pancakes, these will keep you full until lunch!


Pumpkin Spice Protein Pancakes

Pumpkin Spice Protein Pancakes

Makes 2 servings, 3 pancakes per serving


  • 1 cup Krusteaz Protein Buttermilk Pancake mix
  • 1 egg
  • 2/3 cup milk
  • Teaspoon of pumpkin pie spice
  • Teaspoon of cinnamon
  • 1/2 tsp of freshly grated nutmeg
  • Pinch of salt
  • Maple syrup


  1. Combine pancake pancake mix, egg, milk, pumpkin pie spice, cinnamon, nutmeg and salt in a medium size bowl.
  2. Warm a lighly greased pancake griddle or large pan to medium heat or 375 degrees.
  3. Use a whisk to combine the bowl’s ingredients; but don’t overmix the batter. It will be slightly lumpy and on the thicker side. Let batter stand 2 minutes.
  4. Spoon 1/4 cup batter onto the griddle and cook pancakes 1.5-2 minutes per side, or until golden brown.
  5. Flip and repeat on other side.
  6. Serve pancakes on a plate and top with a drizzle of maple syrup and any option toppings such as pecans, a dash of cinnamon or dab of butter.


This is such a fast and easy breakfast that it is perfect for weekdays and weekends alike and unlike regular pancakes, the protein in these help ensure you’re satiated until lunch!

This post is brought to you by Krusteaz. As always, the recipe, text, images, and opinions expressed are my own.

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Strawberry Peanut Butter Smoothie

Today I am sharing a delicious, fast and healthy Strawberry Peanut Butter smoothie recipe with you guys that I whipped up this morning in between our morning feeding session and running errands.

As you may have seen, due to issues with with my milk supply, I have been trying to fit lots of lactation superfoods into my day, especially through my breakfasts and snacks. During Katie’s first week of birth, when my milk still hadn’t come in, I spent time researching which foods and spices could naturally help increase my milk supply. After conversations with my lactation consultant, pediatrician, fellow moms and of course a few Google inquirieres I found that oats were the most commonly mentioned item. Since then, I’ve enjoyed oatmeal for breakfast almost daily.

Today’s warm weather inspired me to enjoy oats in a different form – smoothie. This smoothie took just a few minutes to whip up and included items that I had in the pantry, refrigerator and freezer. It is packed with nutrients but still brimming with a delicious flavor that would please everyone from a picky child to a breastfeeding mom.


Strawberry Peanut Butter Smoothie

Serving: 1


  • 1/2 cup rolled oats
  • 1 cup strawberries (fresh or frozen)
  • 1/2 frozen banana
  • 1 cup milk (I used Almond Breeze Unsweetened Vanilla Almond Milk)
  • 2 Tablespoons PB2 or 1 Tablespoon your favorite nut butter
  • 1 serving Vanilla Protein Powder (I used 2 scoops of Aloha Vanilla)
  • 1 Tablespoon ground flax seed meal
  • 1 teaspoon chia seeds
  • 1/2 teaspooon cinnamon
  • 1 teaspoon vanilla extract (optional but recommended especially if you don’t use vanilla almond milk)


  • Combine all ingredients in a blender. Blend until smooth.
  • Pour in bowl or glass and top with your choice of toppings which could include fresh sliced strawberries, granola or nothing at all.
  • Enjoy immediately with a spoon or straw!
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Easy Pan-Roasted Tomato Garlic Spaghetti

Good morning! I’m so thrilled to share one of my favorite recipes with you all while Ashley is focused on Baby Girl Diamond. My blog,  Nourish & Fete,  is a food blog dedicated to making from-scratch cooking approachable, affordable, and delicious. You’ll find everyday recipes that are family-friendly and wholesome, as well as plenty of desserts for the sweet teeth among us! Monica, the cook, baker, and photo-taker, did not grow up knowing her way around the kitchen but has loved learning to cook and nourish family and friends with good food and everyday celebrations.

I am super excited to share this dish with you today – a lightning fast weeknight meal that delivers luscious flavor from simple, fresh ingredients – spaghetti, cherry tomatoes, and garlic. The secret to pulling this together is an easy emulsified sauce.

This lightning fast weeknight meal relies on an emulsified sauce to deliver luscious flavor with simple, fresh ingredients - spaghetti, cherry tomatoes, and garlic.

Normally, we learn that oil and water don’t mix, right? Unless you throw caution to the wind and rapidly boil them together for several minutes, in which case magic happens. The resulting light sauce delivers the flavor of olive oil in a way that doesn’t merely coat but adheres to the pasta.

This lightning fast weeknight meal relies on an emulsified sauce to deliver luscious flavor with simple, fresh ingredients - spaghetti, cherry tomatoes, and garlic.

This recipe has been in my back pocket for about four and a half years when I dog-eared a particularly delicious-looking page in Cooking Light. But it’s one of those meals I accidentally forget about for months at a time, probably because it is just so simple that it hardly seems like a recipe at all. But that’s a shame because it deserves frequent appearances on the dinner table – mine and yours.

This lightning fast weeknight meal relies on an emulsified sauce to deliver luscious flavor with simple, fresh ingredients - spaghetti, cherry tomatoes, and garlic.

Any cherry tomatoes will work for this, but if you can find an heirloom mix, all the better. In addition to infusing the spaghetti with a rich olive oil flavor, the sauce enhances without drowning the roasted tomatoes and garlic. I love to serve this with a simple side salad and call it a day – it’s one of those meals that you leaves you feeling satiated but not the least bit heavy.

Last but not least, I know this post is already a little picture-happy, but I couldn’t resist adding a snapshot of my little sous chef, ready to add some extra grated cheese to the finished product. (He’s got good instincts!)

I hope he’s always this excited to help in the kitchen! Enjoy, friends, and have a nice weekend.

Pan-Roasted Tomato and Garlic Spaghetti

Prep: 5 mins Cook: 15 mins Total: 20 mins

Yield: 3-4 servings


  • • 1 tbsp. plus 1/2 tsp. kosher salt, divided
  • • 8 oz. uncooked spaghetti
  • • 5 tbsp. olive oil, divided
  • • 2 pints cherry tomatoes, multicolored if you like
  • • 4 garlic cloves, thinly sliced
  • • 1/4 tsp. freshly ground black pepper
  • • 2-3 oz. parmesan cheese, shaved or grated
  • • 1/4 cup small basil leaves


1. Preheat the oven to 450 degrees F (220 degrees C).

2. Bring a large pot of water to a boil and add 1 tbsp. salt. Add spaghetti and cook

until al dente. Before draining the pasta, reserve about 1/2 cup of the

cooking water and set aside. Return drained pasta to the pot.

3. In a small saucepan, combine 9 tbsp. of the reserved pasta water with 3 tbsp.

olive oil, and bring to a rapid boil. Boil for 4 minutes to emulsify the sauce,

then add it to the pasta and toss to coat.

4. While the pasta cooks, combine 2 tbsp. olive oil, tomatoes, and garlic on a

rimmed baking sheet, and toss to combine. Bake for about 11 minutes, until

tomatoes are lightly browned and just beginning to burst. Add tomato

mixture, 1/2 tsp. salt, and pepper to the pasta. Toss again to coat, top with

cheese and basil, and serve.

Source: Lightly adapted from Cooking Light, August 2012


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