Pumpkin Cookie Dough Balls

Since it’s October I’ve got pumpkin on my mind! These little bites are delicious and taste just like pumpkin pie cookie dough 🎃

RECIPE

Pumpkin Cookie Dough Balls

INGREDIENTS:

WET:
•½ cup pure pumpkin puree
•¼ cup coconut oil, melted
•⅓ cup maple syrup

DRY:
•¾ cup Coconut flour
•½ cup LeanFit vanilla whey isolate
•1½ tsp pumpkin pie spice
•¼ tsp salt
•¼ cup chocolate chips

METHOD:

Whisk together wet ingredients in small bowl and set aside (make sure
pumpkin and maple syrup are at room temperature when you add the coconut oil to prevent it from clumping). Combine all dry ingredients except for chocolate chips in medium size bowl, add wet ingredients to dry ingredients and fold together until well combined. Fold in chocolate chips and place batter in fridge for 20 minutes to harden. Using small cookie scoop or tablespoon portion balls onto parchment lined dish. Store in fridge.

Yield 28-30 small balls.

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Pumpkin Protein Cookies

I’m all about the pumpkin lately 🎃 well it is fall after all. These cookies turned out so soft and chewy, definitely a new favourite! Recipe below.

Pumpkin Protein Cookies 🎃

Ingredients:

•1½ Cups flour (I used half oat flour & half all purpose whole wheat)
•½ Cup LeanFit CompleteGreen protein powder
•1 tsp cinnamon
•½ tsp pumpkin pie spice
•2 tsp baking powder
•Pinch pink Himalayan salt
•½ cup coconut oil
•½ cup coconut sugar
•2 egg whites or 1 whole egg/flax egg
•1 tsp pure vanilla extract
•1 Cup pumpkin puree
•¼ Cup each pumpkin seeds and chocolate chips (optional)

Method:

Preheat oven to 350ºF. Combine all dry ingredients in large bowl and set
aside. Beat together coconut oil and coconut sugar until smooth, add egg
whites and vanilla and beat together, add pumpkin puree and beat again until
smooth. Fold wet ingredients into dry ingredients until just combined. Stir
in pumpkin seeds and chocolate chips. Portion cookies onto parchment lined
baking sheet and bake for 10-12 minutes. Cool on wire rack.

Pumpkin Protein Balls

Pumpkin balls in my new cute pumpkin ramkin 🎃 These balls were so delicious they didn’t last long! Recipe below⬇️

Pumpkin Protein Balls 🎃

➡️Ingredients:
•½ cup natural peanut butter (can sub with any nut/seed butter)
•½ cup pure pumpkin puree
•¼ cup VitaFiber IMO syrup*
•¾ cup large flake oats
•¼ cup oat flour
•2 Scoops (60g) LeanFit CompleteGreen protein powder
•1 tsp. pumpkin pie spice

➡️Method:
Combine all dry ingredients in large bowl and set aside.  In saucepan over medium heat melt together peanut butter and syrup *(VitaFiber syrup can be subbed with any sticky sweetener such as honey or maple syrup, macros will change) until smooth, remove from heat and stir in pumpkin puree until smooth (you can skip the heating if you have smooth enough nut butter). Add peanut butter mixture to dry ingredients and mash together with a fork until well combined.  Roll into balls and place on parchment lined dish (I used a small cookie dough scoop to make my balls – so easy!). Place in fridge to harden up. I was able to get 32 balls with my small scoop, portion as you like.

Pumpkin Protein Blondies

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I know it’s not fall yet but I cracked the Pumpkin open! These yummy squares are high in protein and low in fat. Delicious!

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Ingredients:
•1 Cup Whey protein powder (I used Allmax cookies & cream Hexapro)
•1/3 Cup ground oats
•1 tsp baking powder
•1/8 tsp each nutmeg, ginger, cloves, allspice
•½ tsp cinnamon
•Pinch Himalayan pink salt
•1-1/4 Cup pure pumpkin puree
•½ cup 0% greek yogurt
•4 egg whites (½ cup)
•2 tsp pure vanilla extract
•1 Tbsp xylitol
•¼ cup chopped dark chocolate or chocolate chips

Method:
Preheat oven to 350ºF. Line 8×8 pan with parchment and grease with coconut oil.  Combine protein powder, oats, baking powder and spices in large bowl until well combined.  In separate bowl whisk pumpkin, yogurt, egg whites, vanilla and xylitol until well incorporated.  Stir into dry ingredients and pour into prepared pan. Bake for 25-30 minutes.  Cool in pan.  Melt chocolate in double boiler or microwave and drizzle over the cooled loaf, chill for another 10 minutes until chocolate set and slice into 12 bars. Store in fridge. Enjoy!

Macros per serving (12):

Calories: 104 | Fat: 3g | Carbs: 10g (2g sugar) | Protein 10g

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Pumpkin Scones 🎃

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I’m in a pumpkin phase now that it’s September and almost fall so you will see alot of Pumpkin posts, haha love it! 🎃

I used to bake alot of scones back in my high school cooking classes but haven’t made them in many years and definitely they were full of refined sugar. I swapped out butter for coconut oil, used whole wheat flour and healthier option for sweetner; xylitol. They turned out great! Enjoy 🙂

Here’s the recipe➡

Scones:
➡ingredients➡
•2 cups whole wheat pastry flour
•1/3 cup granulated xylitol
•1Tbsp baking powder
•1tsp ground cinnamon
•1/2tsp ground nutmeg
•1/4tsp ground cloves
•1/4tsp ground ginger
•1/4tsp sea salt
•6Tbsp solid coconut oil
•1/2 cup pure pumpkin puree
•3Tbsp almond milk
•1 egg
➡method➡
1. Preheat oven to 425°F. Line baking sheet with parchment paper.
2. Combine all dry ingredients in large bowl. With pastry cutter or fork cut the coconut oil into the dry ingredients until mixture is crumbly looking. Set aside.
3. In separate bowl whisk pumpkin,  almond milk and egg.  Fold into wet ingredients and form into ball. Flour clean dry surface and lightly pat dough to form rectangle about 1 inch thick. Using pizza cutter or large knife cut rectangle into 3 even squares. Cut each portion into an X pattern to create 12 triangular slices. Place dough on parchment lined sheet. Bake for 13 – 15min or until lightly browned. Place on wire rack to cool.

Chocolate drizzle:
•1Tbsp coconut oil, melted
•1Tbsp cacao powder
•Agave to taste
➡Whisk with fork until no clumps left, drizzle over cooled scones. Place in freezer for 5min to harden chocolate. Can be stored at room temp or fridge.

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Thanksgiving!

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This thanksgiving was delicious and healthy! My mom made her vegan stuffed squash and homemade bread. My sister made her “tofurky” (no it doesn’t taste or look like turkey but it’s delicious) and mushroom gravy. I made a small 4lb roasted chicken, roasted vegetables, brussel sprouts, cranberry sauce and a no-bake vegan pumpkin chocolate pie with coconut whip, My portion of food I cooked as follows:

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The roasted chicken was pretty easy, small little 4 pounder. Stuffed it with stuffing and rosemary sprig and brushed butter over and added pepper, garlic and spike seasoning.  Cooked for 1.5hrs @ 375ºF

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For the roasted vegetables I sliced up 2 large beets, 4 yams, 4 small red potato nuggets, 1/2 sweet onion sliced, and clove of garlic tossed in extra virgin olive oil, fresh thyme, oregano and rosemary (added some dried spices pepper/garlic/nutritional yeast/spike).  I cooked the beets first for 15 minutes then added the rest of the mixture and cooked for 45 more minutes.  This fed 6 people and had lots of leftovers – adjust accordingly.  Nothing special happened with the brussel sprouts, I just pressure cooked them, easy done!

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My moms stuffed squash and pumpkin – this recipe is very detailed, I may post in future

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…. stay tuned

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This is my sisters “tofurky” as you can see it looks nothing like a turkey but a pie and is cut like a pie.  She food processes tofu and add spices and molds it over sieve then it’s stuffed in the center with stuffing marinated on top and baked in the oven.  It is a very good twist on tofu.

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Now the best for last … Chocolate pumpkin cheesecake! Recipe as follows:

No-Bake Chocolate Pumpkin Pie

  • 2 cups pure pumpkin puree
  • 1 tsp pure vanilla extract
  • 2 tsp cocoa powder
  • 1 cup vegan chocolate chips (can use regular if you want)
  • 1/8 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp ginger
  • 1 tsp cinnamon
  • ½ tsp all spice
  • Optional sweetener (taste first) I used 1 tbsp honey

Melt the chocolate chips, throw everything in food processor and blend until very smooth. Pour into a cooked pie crust and refrigerate for at least 12 hours, the longer you let sit the firmer it will get (I let my rest for 3 nights before enjoying).

For the crust I experimented, I used 1 large banana (not too ripe – slightly green) and blended in food processor and added 1-1/4 cup of whole wheat flour and ½ tsp cinnamon (feel free to add 1 tbsp of raw sugar).  Transfer the dough onto clean surface and incorporate 1-3 tsp of warm water, you want enough so the dough is not crumbly but not too wet.  Roll dough with rolling pin or round glass lifting often to form circular shape, once thin enough drape over 9” greased pie pan and bake for 10 min at 350ºF. Let cool completely before adding your filling.
Topped with coconut whip, all I did was take two cans of full fat refrigerated coconut milk and drained out excess liquid, you should be left with chunky coconut.  Whip that up with hand mixer and add sweetener (I used 2 tsp maple syrup) if needed and cinnamon. Voila “Coconut Whip”

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I ate way too much, now time to hit the gym hard all week to work of this food baby!

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Pumpkin overnight oats with pumpkin fluff

I love everything pumpkin!

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Pumpkin overnight oats!

▶Ingredients:
•1/2 cup oats
•1/2 cup unsweetened almond milk
•4 tbsp pure pumpkin puree
•1/2 tsp cinnamon
•1/8 tsp nutmeg
•1/8 tsp ginger
•Pinch ground gloves
•1/2 tsp pure vanilla extract
•1 tbsp chia seeds
•1 tbsp honey (or sweetner of choice)

Mix all these ingredients in jar or bowl until well combined,  cover and place in fridge overnight.

▶Pumpkin greek yogurt “fluff”
•3 tbsp pure pumpkin puree
•4 tbsp 0% plain greek yogurt
•1/2 tsp vanilla
•1/8 tsp nutmeg
•1/8 tsp cloves
•1/2 tsp cinnamon
•2 tsp honey

Mix all ingredients together until well combined.

Top your overnight oats with strawberries and the greek yogurt fluff add extra cinnamon if desired.  Enjoy! ♡

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