Fall is officially here and the weather in St. Louis is starting to finally feel like it. There is something about that crisp air and the leaves starting to change that really gets me into the cozy season of fall. Fall brings all sorts of fun, from soup season, to football, to the pumpkin patch or relaxing brisk evenings by the outdoor fireplace. Not only are the feels of fall fun, but so are the smells and tastes. You aren’t limited to caloric Pumpkin Spice lattes to enjoy pumpkin spice season, there are plenty of heathy recipes! From savory to sweet, I’ve got you covered this autumn!
Fun fact, did you know that pumpkin is filled with tons of amazing benefits for your skin, including anti-aging benefits, fighting against free radicals and anti-acne properties? This is all because of the high amounts of vitamin A and C as well as zinc, beta-carotene and Omega-3 fatty acids.
Roasted Pumpkin Seeds
If you’ve never roasted your own before it’s super easy. Start by removing as many of the seeds as you can without bringing too much of the extra stuff, give them a really good rinse, let them dry out on some paper towel then roast in the oven at 300 degrees for 45-50 minutes. You can use oil or butter of choice and then sprinkle with some seasoning. Salt, garlic, chili powder, paprika, ranch or cinnamon. Really you can’t go wrong! These are a great snack for on the go!
Pumpkin Spice Protein Mug Cake
Ingredients
- 1 scoop Pumpkin Spice Level-1
- 1/2 tsp baking powder
- 1/4 cup milk – any kind.
*Optional: 1-2 Tbsp sugar free pudding mix
Stir all together in a mug, microwave for about 40 seconds (will still be soft). Top as desired. Makes 1 individual serving.
Pumpkin Spice Dip
This is a great dip for apples! Your kids will love this and it’s great to bring to a fall cookout
Ingredients
- 1/2 Cup 100% Pumpkin Puree
- 2 Scoops 1st Phorm Level-1 Pumpkin Spice Latte Protein Powder
- 1 Tsp Pumpkin Pie Spice
- 1 (8 Oz) container whipped topping
Let chill for 1 hour before serving.
Pumpkin Spice Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 apple, peeled, seeded, and chopped
- 4 garlic cloves, minced
- 1 bay leaf
- 29 ounces pure pumpkin purée
- 1 teaspoon grated fresh ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon paprika
- 1/8 teaspoon ground cloves
- Freshly ground black pepper, to taste
- 4 cups vegetable broth
- 2 tablespoons pure maple syrup
- 1/2 cup heavy cream
- In a large pot, heat the olive oil over medium high heat. Add the onion and apple; cook until soft, about 5 minutes. Add the garlic and bay leaf and cook for one more minute.
- Add the pumpkin, ginger, salt, cinnamon, nutmeg, paprika, cloves, pepper, and broth. Stir until well combined. Simmer on low for 10 minutes. Remove the bay leaf.
- Use an immersion blender to blend the soup in the pot until smooth. Stir in heavy cream and maple syrup. Taste and season with additional salt and pepper, if necessary.
* Optional top with sour cream & roasted pumpkin seeds
Pumpkin Quesadillas
Ingredients
- 1 cup pumpkin puree
- 1 15 oz. can black beans, rinsed and drained
- ¼ cup chopped fresh cilantro
- 1 teaspoon mild chili powder
- 1 teaspoon cumin
- 1 teaspoon fine sea salt
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cayenne (optional)
- 8 8-9″ corn or flour tortillas
- 2 tablespoons unsalted butter
- 8 ounces white cheddar cheese shredded
- Add the pumpkin and black beans to large bowl. Stir well. Add in the cilantro, chili powder, cumin, salt, paprika, and cayenne (optional)
- Divide into 4 portions.
- Lay 4 tortillas on a flat surface. Top each with a portion of the filling and spread to cover the tortilla. Top each with ¼ of the shredded cheese. Place the remaining tortillas over the filling to make 4 quesadillas.
- For each quesadilla, melt a ½ tablespoon of butter in a large skillet over medium-high heat. Add the quesadilla and cook for 3 to 4 minutes on each side, until the tortilla is golden brown and the filling is warm.
* Optional, serve with fresh lime, avocado, salsa &/or sour cream
I hope these delicious and easy recipes have inspired you this fall! This weekend if you’re craving a PSL and don’t want the guilt, try this delicious alternative.
Add 1 scoop of the 1P Level 1 Pumpkin Spice Latte protein to your coffee with a splash of almond milk, stir & there you have it, a healthy pumpkin spice latte!
Soak up the season and remember it’s okay to have 1 real pumpkin spice latte! 😉
XO-
Racquel
