Quest Pumpkin Spice Latte

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Well, I DO!

Let’s face it, if you’re a basic bitch like me, I’m all about pumpkin anything. Doesn’t even matter what time of year it is. I’ll stock up on ALL of it; anytime, anywhere. It’s like a drug. Spicy, sweet, fragrant and sooooo tasty.

This is a recipe I found from Quest a while back and I thought I’d share it with you in case it may have slipped through the crack…s. HA. Silly, Karen.

Quest finishes the recipe without adding coffee, but I use this recipe as my coffee creamer into a huuuuuge mug, of course and top it with a sprinkle of ground cinnamon.

makes 1
You Will Need:

  • 1/2 of a pumpkin pie Quest bar
  • 2T sugar free maple syrup or real maple syrup if you’re not watching your sugar intake
  • 1 cup unsweetened vanilla almond milk
  • 1 cup coffee
  • dash of cinnamon

Instructions:

  1. Take the halved Quest bar and break it into pieces and put it in a microwave safe bowl with maple syrup and almond milk.
  2. Microwave for about 60-90 seconds until warm it helps with the next step.
  3. Place warmed mixture into a blender and blend until large chunks are gone about 60 seconds.
  4. You can pour the warmed milk into a mug, sprinkle with cinnamon and call it a day, OR add it to your coffee for a frothy, pumpkin-y treat.

per serving:
Cal: 148
Fat: 8g
Carbs: 13g
Sugar: ZERO
Protein: 12g

pslcalories

You’re welcome.

 

I try really hard to get you an accurate depiction of nutrition facts but this is using the particular brands/ingredients I prefer; please make sure that any substitutions you may use are taken into consideration when you make these recipes for yourself. MyFitnessPal is a great tool to create different foods and calculate nutritional information… USE IT! (:

 


Pumpkin Pie Overnight Proats

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If there’s two things I love in the fall its pumpkin obvvy and a nice warm bowl of oatmeal. Combine the two and you’re in for an incredible treat.

Remember to experiment with ratio until you find what consistency you like the best. I’m a huge stickler for texture so if it’s not right, I know I won’t like it. This is just what works for me!

makes 2
You Will Need:

  • 1/2 cup old fashion oats
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 cup vanilla greek yoghurt
  • 1/2 scoop Optimum Nutrition Pumpkin Pie whey protein using vanilla or cinnamon flavoured powder would work just as well!
  • 2T pumpkin puree NOT PUMPKIN PIE MIX
  • cinnamon and nutmeg to taste I absolutely love cinnamon, so I add obscene amounts of it to everything when the recipe calls for it. If you’re not the biggest fan, start with 1t and increase from there.

Directions:

  1. Combine all the ingredients together in a bowl and separate into two containers.
  2. Refrigerate for at least 4 hours or overnight.
  3. I prefer my oatmeal hot, so I drizzle it with a little sugar free maple syrup and toss it in the microwave for 30-45 seconds.
  4. ENJOY.

per serving
Cal: 
190
Fat: 2.8g
Carbs: 27.2g
Protein: 14.6g

I try really hard to get you an accurate depiction of nutrition facts but this is using the particular brands/ingredients I prefer; please make sure that any substitutions you may use are taken into consideration when you make these recipes for yourself. MyFitnessPal is a great tool to create different foods and calculate nutritional information… USE IT! (:


Easy Home-Made Red Sauce

Even though I don’t eat pasta on a regular basis anymore, I still love the flavours that spaghetti sauce has to offer.

I like to make a big pot of sauce, freeze most of it and then take out what I need when I need it; it doubles as a perfect pizza sauce, too!

This no-frills red sauce will be an easy and delicious addition to your kitchen’s arsenal. You can add your own spin to it by adding meat which I’ve done with beef, pork and turkey or you can keep it as is for a simple, tasty sauce.

You will need:

  • 2 – 28oz cans crushed tomatoes or peeled plum tomatoes; I personally love using the whole canned tomatoes and using an immersion blender so I can get big chunks of tomato in the sauce. Use what you prefer!
  • ~1/4 cup olive oil
  • 1 yellow onion, chopped I love big chunks off onion; so cut them as large or as small as you like.
  • 3 cloves of garlic, minced
  • 4T Italian seasoning
  • `1/2 cup red wine
  • 1/4 cup parmesan cheese
  • salt/pepper to taste

Directions:

  1. In a large stock pot, heat the olive oil and cook chopped onion until translucent about 5-7 minutes. Optional: if you’re using meat, brown and drain the meat first, then cook the onions.
  2. Add in the minced garlic and heat until fragrant about 30 seconds
  3. Add in your two cans of tomatoes, Italian seasoning and red wine; stir to combine. If you’re using whole canned tomatoes, let them cook for about 15-20 minutes and then use the back of a wooden spoon to pop them. This ensures that they’re cooked and will make it easier to use your immersion blender.
  4. Let the sauce sit on the lowest simmer possible for 2-3 hours with the lid slightly ajar, stirring occasionally to make sure it doesn’t burn on the bottom.
  5. Add in your parmesan cheese in the last 15 minutes of simmering and salt/pepper to your desired taste. The parmesan cheese is already pretty salty, so go easy on the additional salt.

Be sure to let your sauce rest and cool before putting it in the fridge or freezer. I like to let it sit, covered for at least 30 minutes before I place it in it’s freezer-friendly container. Then once its completely cooled, toss it in the fridge or the freezer and enjoy when you want it!

So not only can you have an easy red sauce to whip out anytime you’re in the mood for pasta or pizza, you can tell all your friends and family that you made it yourself!

Let me know what you think <3

 

I try really hard to get you an accurate depiction of nutrition facts but this is using the particular brands/ingredients I prefer; please make sure that any substitutions you may use are taken into consideration when you make these recipes for yourself. MyFitnessPal is a great tool to create different foods and calculate nutritional information… USE IT! (:


Stout and Beef Stew

Crock Pot Beef and Vegetable Stew

Can I just say…. I am SO sorry for the lack of posting lately. I mean, I really made no promises when I started this thing right? so I guess it’s not totally terrible that I’ve taken some time off… BUT.

I still feel the tiniest bit of guilt. I had such high hopes… and a plan!! I marked out dates and recipes to try and post and all that jazz… and then…

My neighbour happened.

I won’t get into the details because really… they’re not important and I’d rather not spend any more time thinking about the situation than I already do… so. That being said:

HI!! I’ve missed you.

You may or may not have seen any of my Instagram posts about my gas being shut off for reasons beyond my control.

I tried the make the most of it; so I got plenty of use out of my slow cooker in that time!

One of my favourite things about fall is soups and stews and nothing comes close to a big hot bowl of beef stew. The best thing about the crock pot besides everything is how easy everything is to make. Throw in a few ingredients, a little liquid and BOOM.

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You will need:

  • ~1.5-2lbs stew meat
  • 1 large sweet potato (or potato of your choice.. it’s what I had lying around), peeled and chopped into ~1″ pieces
  • 1/2lb baby carrots, cut in half
  • 2 celery stalks, chopped (I bought a tub of pre chopped in the produce section; pricier, yes… but I don’t need a whole package of celery at the moment… sooooo)
  • fresh green beans, washed and cut
  • 1T olive oil (or cooking oil of your choice)
  • 1 yellow onion, chopped
  • 1t minced garlic (I use bottled garlic.. I can’t go through fresh garlic quick enough before it goes bad!)
  • 1 cup beef stock
  • 1 bay leaf
  • ~1T flour
  • paprika or other spices to taste
  • salt/pepper to taste

Directions:

  1. In a large storage bag, toss stew meat, flour, paprika and salt/pepper together until the meat is coated (you may need a little more flour, depending on how much meat you’re using)
  2. Heat your oil in a skillet and add garlic, cooking until fragrant – about 30 seconds.
  3. Add your meat, in batches if necessary, and cook on all sides until browned (it will finish cooking in the crock pot, obviously)
  4. While the meat is cooking, chop up the onion (I like big pieces, so I just did a rough chop), baby carrots, celery and sweet potato and green beans; Add them to your crock pot.
  5. Once the meat is brown on all sides, transfer the meat into the crock pot and then pour the beef stock into the pan and let it simmer for a minute or two and scrape up all the tasty brown bits from the bottom of the pan.
  6. Pour the beef stock over the rest of your ingredients and add bay leaf.
  7. Cover and cook on low for 6-8hrs or on high for 3-4 hours. Remove the bay leaf before enjoying!

I noticed that the sweet potatoes came out more like moosh.. especially when reheating it, so my suggestion might be to add them in the last hour of cooking, that way they’ll be cooked, but not completely annihilated.

So that’s it, folks; my first post in a while.. and its fall themed!!

I have a few more in the works to try and play catch up, but I’m not too worried. Are you?

Now you get to tell me: What is YOUR favourite fall comfort food?

Sound off in the comments below and share some of your favourites!

 

 

I try really hard to get you an accurate depiction of nutrition facts but this is using the particular brands/ingredients I prefer; please make sure that any substitutions you may use are taken into consideration when you make these recipes for yourself. MyFitnessPal is a great tool to create different foods and calculate nutritional information… USE IT! (: