ashleyd /

Low Fat Pumpkin Bread with Chocolate and Peanut Butter Chips

It’s definitely Fall in New York City. The temperatures have reached the mid 40’s and I can’t resist running through Central Park at least 3 evenings a week just to take in the Fall foliage, cool breeze, crisp air, and enthusiasm and inspiration I gain from the busy running path. Everywhere I turn there are pumpkins for sale, warm and spicy scented candles, deep Fall colored clothing, and tall boots. Beyond everything else, my favorite part of Fall is pumpkin itself. Whether carved, painted, roasted, thrown in a delicious smoothie, or in a baked good I find that it is versatile, rich and delicious!

Last week I was inspired to use my second can of pumpkin for baked bread. My friends in the office love my baked goods and request them, especially during stressful weeks. After searching for an hour on the internet for healthier pumpkin bread recipes I came across this awesome recipe. I thought about just making the recipe but then went to the pantry only to find that we didn’t have enough all purpose flour or chocolate chips. Therefore, I took her recipe and altered it, using what I had on hand. Brace yourself because this bread is pretty damn epic! The best part of this recipe other than the taste is that it takes only 2 bowls and 3 steps! I hope you enjoy this as much as my co-workers have this week!

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Low Fat Pumpkin Bread with Chocolate and Peanut Butter Chips, serves 12

Ingredients:

Preparation

  • Preheat oven to 350*
  • Combine first 6 ingredients in a large bowl, stirring well with a whisk, ensuring that you don’t over mix.
  • In a medium bowl, combine flour, cinnamon, cloves, nutmeg, salt, and baking soda. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate and peanut butter chips.
  • Spoon batter into a loaf pan coated with cooking spray. Bake for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
Nutrition Facts
  12 Servings

Amount Per Serving
  Calories 145.1
  Total Fat 1.6 g
     Saturated Fat 1.0 g
     Polyunsaturated Fat 0.0 g
     Monounsaturated Fat 0.0 g
  Cholesterol 0.0 mg
  Sodium 260.3 mg
  Potassium 59.6 mg
  Total Carbohydrate 31.4 g
     Dietary Fiber 1.6 g
     Sugars 20.5 g
  Protein 2.7 g
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ashleyd /

Chobani Pumpkin Smoothie

Oh glorious three day weekends how I love thee. This weekend has included a number of different things including a 12 mile long run, TRX session at Reebok NYC, an amazing Yoga for Runners workshop with Kristin McGee, Oktoberfest celebrations in NYC, and a relaxing Sunday.

Between my long run and the TRX session on Saturday, I was in dire need of some protein and sustenance. During my run I was craving a smoothie so immediately knew that was what I wanted post run. Combine that desire with my love of all things Fall and you have a pumpkin smoothie. There are lots of other awesome pumpkin smoothie recipes on the internet but this is my take using things that were on hand in the refrigerator and pantry. It packs in a super protein punch and kept me full through a TRX and yoga class!

Chobani Pumpkin Smoothie

Ingredients for Two Servings

  • 1 cup Almond Breeze Almond Milk, Unsweetened Vanilla
  • 2 servings Whey Protein Powder Vanilla
  • 8 oz Chobani 0% Vanilla Greek Yogurt
  • 1 cup canned pumpkin
  • 1 tsp Vanilla Extract
  • 1 tsp clove, ground
  • 1 tsp nutmeg, ground
  • 1 tsp cinnamon, ground
  • handful ice cubes

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I hope you enjoy this as much as I do! It’s even man approved as both Bo and his best friend Scott, who stayed with us this weekend, loved it!

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ashleyd /

Autumn Bourbon Brown Rice Recipe

Happy October! I can’t believe the month of cooler weather, pumpkins, vibrant fall leaves, and marathon taper is finally here. Like many of my friends, I’ve been craving anything and everything apple, spice or pumpkin. Therefore, when the folks at DailyBuzz and RiceSelect gave me the opportunity to try RiceSelect Texmati Brown Rice blend in a recipe, my mind went to Fall flavors.

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Brown rice is great staple for healthy dinners, with only 170 calories per serving and 2 grams of whole grain fiber. The nuttiness of brown rice was a perfect base for a Fall inspired side dish that is simple, healthy, filling, and tasty enough that your whole family will enjoy it. After Bo tasted it, he immediately suggested it for a Thanksgiving dinner side.

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Autumn Bourbon Brown Rice

Ingredients (makes 4 servings)

1 cup RiceSelect Texmati Brown Rice

2 1/4 cup water or stock

1/2 teaspoon of salt (if you used water above)

1/2 sweet onion, finely diced

1 apple, finely diced

1/4 medium butternut squash, finely diced

olive oil

1 tablespoon cinnamon

1 tablespoon Vermont Maple Syrup

1/4 cup walnuts, toasted

1/8 cup Bourbon

black pepper, to taste

teaspoon salt, to taste

Vermont Maple Syrup, to taste

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1. Preheat oven to 375 degree

2. Finely dice apple, butternut squash and sweet onion. Toss the diced fruits and vegetables in olive oil, cinnamon, salt, pepper, and maple syrup before spreading on a non-stick jelly roll pan.

3. Roast mixture in oven for 25-30 minutes until tender.

4. While mixture roasts, cook brown rice following directions on box.

5. While rice and mixture cools, toast 1/4 cup chopped walnuts, just into lightly aromatic.

5. Once both rice, walnuts and vegetable and fruit mixture have cooled, combine mixture and walnuts into the rice pot on the stove, stirring to mix. Add bourbon, black pepper, salt, and a dash of Vermont Maple Syrup just to taste.

6. Enjoy as a side dish, salad topper, savory breakfast item, or as an easy afternoon snack.

Full disclosure: This post is part of the DailyBuzz Food Tastemaker program with RiceSelect. All opinions are my own.

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This post is brought to you by Rice Select.

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