Pumpkin Smoothie

Posted by Jennifer (the student) on November 14, 2012
  • 1 cup coconut milk (unsweetened)
  • 3 TBSP canned pumpkin
  • 1 frozen banana
  • 1 TBSP peanut butter (or any nut butter will do)
  • 1 scoop vanilla protein powder
  • 2 TBSP ground flax seeds
  • ½ tsp cinnamon
  • a sprinkle of nutmeg
  • a sprinkle of all spice
  • a few ice cubes (depends on how thick you like it)
  1. Add all ingredients to electric mixer.
  2. Blend for about 2 minutes.
  3. Enjoy!
* This is not a very sweet smoothie; I think many pumpkin drinks are too sweet for me. If you would like yours sweeter, add maple syrup or agave nectar.

♥ ♥

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Savory Pumpkin Pinwheels

Posted by Jennifer (the student) on October 31, 2012


  • 6 lasagna noodles
  • 1 cup ricotta cheese
  • 15 oz can of unsweetened pumpkin
  • 1 tsp curry
  • ¼ tsp sea salt
  • ¼ tsp chili powder
  • ¼ tsp cumin
  • 15 oz can coconut milk
  • 2 TBSP butter
  • 2 TBSP flour
  • ¼ tsp fresh ground nutmeg
  • ¼ cup pecorino Romano cheese, grated (any hard cheese that has a salty taste should work)


  1. Preheat oven to 350 degrees and grease a baking pan (8” square will work).
  2. Cook lasagna noodles according directions on package.
  3. Set noodles aside to cool, keep separate because they will stick together.
  4. In a mixing bowl, combine pumpkin, curry, salt, chili powder and cumin and set aside.
  5. In a saucepan, melt butter. Once butter is melted, add flour and combine and cook for a few minutes. Then whisk in coconut milk and bring to a simmer. Cook for 7-8 minutes until thickened. Add nutmeg, combine and set aside.
  6. Assemble pinwheels by laying noodles on a cutting board. First spread a layer of the pumpkin mixture and stop 1 inch from the end of the noodle. In the middle of pumpkin, spoon a line of ricotta cheese. Gently roll the noodle away from you and place seam side down in the baking pan. Repeat with remaining ingredients.
  7. Pour coconut milk sauce over prepared noodles and sprinkle with grated cheese.
  8. Cover with foil and bake for 25 minutes.
  9. Enjoy!

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Recipe Swap Blog Party – Mickey’s Pumpkin Bread

Posted by Jennifer (the student) on October 20, 2012


This recipe is from my dear friend Mickey. We have been friends for many years and we originally met in aerobics class and have been friends ever since. Mickey makes this bread every fall and it is something we look forward to. She even makes a mini loaf for Tanner,our dog, and he loves it.

Pumpkin Bread

3 1/2 cups flour                        3 cups sugar

2 tsp soda                                    1 tsp cinnamon

1 tsp nutmeg                                    1 tsp salt


2 cups pumpkin                        4 eggs

1 cup Crisco oil                        2/3 cup water

1 cup nuts (optional)                        1 tsp vanilla


Mix together top 6 ingredients in a large bowl.  Make a well and add the pumpkin, oil, eggs, water and vanilla.  Mix until smooth and then add the nuts.  Pour into 3 greased and floured loaf pans.  Bake 1 hour at 350 or until done.  Bread is done when an inserted toothpick comes out clean.  Remove from oven and set on a cooling rack.  When loaves are cool, remove from the pans.  Let bread cool completely before wrapping.

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Recipe Swap Blog Party – Denise’s Pumpkin Spice Latte

Posted by Jennifer (the RD) on October 20, 2012

This recipe is from Jennifer’s (the RD) sister Denise and it her own creation. She was tired of having to run to Starbucks all the time, now she can have one anytime she likes. Denise often whips up these lattes for the family.

Pumpkin Spice Latte


  • 1 cup nonfat organic milk
  • ¼ cup canned pumpkin
  • ½ t. pumpkin pie spice (my personal blend is below)
  • 1 T. agave
  • 1 shot of espresso (additional shot optional)
  • Optional shot of whipped cream


1. Mix pumpkin, pumpkin pie spice and agave in a very large mug or 2 cup measuring glass.

2. Mix in milk, and microwave for 90 seconds.

3. Add one shot of espresso and whisk. Top with whipped cream (optional).

My Pumpkin Pie Spice Recipe


  • About 1 T. + 1 t. cinnamon
  • 1 t. ground ginger
  • 1 t. freshly grated nutmeg
  • ½ t. ground allspice
  • ½ t. ground cloves

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