Happy New Year Healthy Bachelorettes! We wanted to take a second to say THANK YOU for being a Healthy Bachelorette reader, we have had a blast sharing our recipes with y’all this year.
Here is a summary of our most popular posts in 2014:
1. Venerated Veggie Bowl with Quinoa and Bacon
Thank you to Tupelo Honey Cafe who chose this recipe as their *Chef’s Choice* Entree in their Holiday Recipe Contest!! We are so thrilled!
2. Pumpkin Spice Latte
This recipe was our first post of our Pumpkin Spice Series!
3. Pumpkin Oat Cookies with Walnuts
A wonderfully festive cookie for fall and winter!
4. Pomegranate Quinoa Salad with Feta
A perfect fall recipe, and very easy to make!
5. Healthy Bachelorette Pesto
Homegrown basil and wonderfully homemade. Perfect on spiralized zucchini noodles!
What recipes are you hoping to see in 2015? Share your comments below!
8 ingredient granola, people! It doesn’t get much better than this! Deliciously festive and healthy making both the perfect breakfast and/or holiday gift. I’ve added dried cranberries and walnuts however, feel free to substitute with something of similar of your choice! Get your pumpkin on and enjoy!
8 Ingredient Granola!
Maple Pumpkin & Cranberry Granola
Makes 6 Servings
- 2 cups rolled oats
- 1/3 cup chopped walnuts
- 1/2 cup dried cranberries
- 1 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 1/2 cup pure maple syrup
1.Heat the oven to 325 degrees and line a sheet pan with wax paper.
2. Combine the oats, walnuts, cranberries, pumpkin pie spice, cinnamon, and salt in a medium sized bowl.
3. Heat the pumpkin puree and maple syrup in a small saucepan, whisk until combined and heated through lightly, 1-2 minutes.
4. Pour wet ingredients over dry and mix with a wooden spoon. Spread evenly over wax paper lined sheet pan.
5. Bake in the oven for 15 minutes, remove pan and stir mixture with wooden spoon. Put back in the oven for another 10 minutes, mix again and let cool completely. Store in an air tight container for up to 1 week!
Combined wet and dry ingredients.
25 minutes later!
‘They say nothing lasts forever; dreams change, trends come and go, but friendships never go out of style.” -SATC
On Sunday I got to spend some quality time with some of my best girlfriends! I hosted a pumpkin painting party, a perfect opportunity to make my Pumpkin and Kale Stew.
I opted for a pumpkin painting party rather than a pumpkin carving party, because well, knives and pumpkin beer just don’t mix. Plus it’s way cuter!
Amy’s adorable stackable pumpkins
My ❤ Upstate SC pumpkin
We had a variety of pumpkins! We had stackable pie pumpkins, a state pumpkin, an address # pumpkin, 2 cobweb pumpkins, a chalkboard pumpkin and 2 creative day of the dead pumpkins. We all painted our pumpkins with either spray paint or acrylic paint, and sealed using Krylon Clear to ensure that they are waterproof and can be outdoors. Everyone did a really great job!
My Pumpkin and Kale Stew is so easy because you simply put it in the slow cooker, and go on with your day. The recipe literally has 3 steps. Chop veggies, combine everything in the crockpot, cook for 4-5 hours (and paint pumpkins) and then stir in the kale and serve! Anyone can master this yummy fall flavored recipe 🙂 Enjoy!!
Easy Pumpkin & Kale Stew
- 1 cup canned pumpkin
- 15 oz can organic low-sodium garbanzo beans, rinsed and drained
- 4 medium carrots, sliced 1/2 inch thick
- 1 large vidalia onion, chopped
- 1 cup red lentils, rinsed and drained
- 2 tablespoons tomato paste
- ¼ teaspoon ground ginger
- Juice of 1 lime
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- 1 teaspoon pumpkin spice
- 4 cups low sodium chicken broth (vegan option – sub low sodium vegetable borth)
- 3 cups chopped kale
- Chop the carrots and onion.
- Place the pumpkin, garbanzo beans, chopped carrots, chopped onion, lentils, tomato paste, ginger, lime juice, cumin, paprika, black pepper and pumpkin spice in a slow cooker.
- Top with 4 cups of broth. Cover and cook on high for 4-5 hours (the longer the flavors mix the stronger they are).
- When there is just 15 minutes left, stir in the kale. Cover and cook on high for 15 minutes.
- Serve with a crusty piece of bread and enjoy!
Vegan option: Use vegetable broth instead of chicken broth.
Meat lovers option: Try adding in pre-cooked spicy chicken or turkey sausage.
We hope you enjoy this third recipe of the Healthy Bachelorette #PumpkinSpiceSeries. Check back with us next Thursday for yet another pumpkin recipe!
What are you painting your pumpkins as for Halloween? Share your comments below!
Welcome to the first post of our #PumpkinSpiceSeries!! We couldn’t be more excited for fall, especially fall foods! What better way to start off our series than with the classic pumpkin spice latte?!
Did you know that a tall “skinny” Starbucks Pumpkin Spice Latte has 216 calories? Try this amazingly easy and absolutely delicious recipe for just you or make a few to share! Not to mention, it has 100 calories less than the Starbucks version (it’s not $4 either). I’m telling you, it is so good that I am drinking it at 10pm (yup, tomorrow is gonna be rough).
Healthy Bachelorette Pumpkin Spice Latte
- 1 shot of espresso
- 1 Tablespoon brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon pumpkin spice
- 2/3 cup skim milk
- Add 1 shot of espresso to a coffee mug.
- Stir brown sugar, vanilla and pumpkin spice into mug with the hot espresso.
- Froth the milk using a milk frother. Add the milk into the mug first and stir. Top with foam.
- Optional: sprinkle with cinnamon.
Nutrition facts: 113 calories, 18.7g total carbohydrates, 5.4g protein
I don’t have an espresso machine, however a friend got us this awesome and adorable Bialetti 1 cup espresso maker that you simply put on the stove. It’s a great option for a small kitchen or for someone who isn’t ready to commit to a larger espresso maker.
What #PumpkinSpiceSeries recipes are you looking forward to this fall? Leave your comments below. We will be coming at you with a new one every Thursday until the end of October!