Peanut Butter Pumpkin Pudding Cake

If you haven't noticed already, I am quite a fan of peanut butter!  I could probably put peanut butter on almost anything and enjoy it :) 

Not too long ago, I purchased PB2 after hearing so much buzz about this amazing powdered peanut butter.  PB2 has the same consistency as full fat peanut butter with all of the natural roasted peanut flavor, but with nearly 85% less fat calories.  PB2 is made with high quality peanuts that are slow-roasted and pressed to remove the oil.  It is all natural with no artificial flavors or sweeteners, and no preservatives.  PB2 Powdered Peanut Butter is mixed with water to create a traditional peanut butter mixture.  It also works wonderfully in recipes that call for the use of peanut butter.

Since purchasing PB2, I have been looking for different ways to use it in my recipes!

And this folks, is an absolutely AMAZINGLY delicious recipe!

My Peanut Butter Pumpkin Pudding Cake is so moist and delicious, I seriously had to calculate all the ingredients and measurements several times to actually make sure it really was UNDER 150 CALORIES!!!  It is SO good I have eaten it for breakfast, before my workouts, and at night for dessert.  Yup, I may be slightly addicted to PB, but that's fine with me :)  

Peanut Butter Pumpkin Pudding Cake

Ingredients:

- 1/4 scoop Vanilla Whey Protein Powder

- 1/4 cup Pumpkin Puree

- 1/4 cup Egg Whites

- 1/4 small Banana

- 1/2 tsp PB2 Powdered Peanut Butter

- 1/8 tsp Vanilla Extract

- 1/8 tsp Cinnamon

- 1/3 Stevia Packet

- Pinch of Nutmeg

Topping:

- 1 tsp Sunbutter Natural Sunflower Seed Spread

Instructions:

Blend all of the ingredients together (I used my Magic Bullet) and pour into a small microwave safe dish.

Microwave on high for about 3 minutes depending on your microwave wattage.

*Tip* For more of a pudding consistency heat for less time, for more of a cake consistency, heat for longer.

While warm, top with Sunbutter.

Super easy!

Serving Size: 1

Nutritional Information:

136 calories, 4g fat, 15mg cholesterol, 130mg sodium, 319mg potassium, 15g carbs (4g fiber, 7g sugar), 13g protein

I KNOW you will enjoy!

Turkey Pumpkin Chili

Yesterday friend Lina says to me, and I quote "Ok. So for me to start following it (my blog) I need yummys with the following ingredients: milk. steak. pineapples. lentils. MMMmmm lentils."  Lol!  Challenge accepted Lina!  But, in celebration of Halloween yesterday, I wanted to cook up a healthy meal using pumpkin.  So here I am thinking hmm... what can I make that one, involves Lina's lentils, two, incorporates my pumpkin, three, is a healthy and hearty meal, and finally, of course it has to taste great!

Turkey Pumpkin Chili is the answer!!!

 
I have actually made Jamie Eason's 3 Bean Turkey Chili before and it was delicious (I'll post the recipe if anyone wants it).  But pumpkin... I had my doubts.  I set out to find a starter recipe and found one from Whole Foods Market which I tweaked to make it healthier, have plenty of left overs, and lower the calories per serving.

My Turkey Pumpkin Chili came out to UNDER 250 CALORIES per serving and it's packed with 22.8g of protein!!! Amazeballz!

Ingredients:
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 cup chopped Yellow Onion
- 1/2 cup chopped Peppers (I used red, yellow, and green)
- 1 seeded and chopped Jalapeno
- 2 tsp minced Garlic
- 2 lbs Lean Ground Turkey
- 1.5 can Low Sodium Diced Tomatoes, with their liquid
- 1.5 can Organic Pumpkin Puree
- 1.5 can Reduced Sodium Kidney Beans, rinsed and drained
- 2 Tbsp Chili Powder
- 1 Tbsp Cumin
- 1 Tbsp Ground Black Pepper
- 1/2 tsp Chipotle Pepper

Instructions:
Heat oil in a large pot over medium high heat. Add onions, peppers, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, chili powder, cumin, black pepper and chipotle pepper, and bring to a boil. Reduce heat to medium low and add kidney beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.

I added a tablespoon of light sour cream (20 cal) and some leftover diced green peppers when serving.  It would also be yummy with some low fat shredded mozzarella but I didn't have any!

I made this for two guys and they both gave me their stamp of approval.  Boom! ;)

Makes approximately 10 servings.

DID I MENTION IT'S UNDER 250 CALORIES PER SERVING?!

Nutrition:
246.6 calories, 10.1g fat, 64mg cholesterol, 174mg sodium, 373.5mg potassium, 21.4g carbs (8.4g fiber, 6.4g sugar) 22.8g protein

Vitamin A - 122.6%
Vitamin C - 17.5 %
Calcium - 9.2%
Iron - 22.2 %

Enjoy!

Pumpkin Protein Bars

I stayed home from work today because I was feeling under the weather :(  If you know me personally, you know I'm not the type of gal that can just sit around and do nothing all day.  So, when I was at Publix picking up my prescription, I saw cans of pumpkin and I knew immediately that I had to make Jamie Eason's Pumpkin Protein Bars.  I have made these once before and they were absolutely delicious!

Pumpkin Protein Bars are perfect anytime of year, but they are especially wonderful during this lovely autumn season.  Get the taste of fall when you bite into one of these bad boys.  But there's no need to feel guilty, cause these babies are made with simple and healthy ingredients that produce cake like consistency treats! Enjoy one with a nice cold glass of almond milk as a sweet snack or delicious dessert :)

Ingredients:

• ½ C Splenda Brown Sugar Blend
• 1 - 4 oz. jar baby food applesauce
• 2 tsp. ground cinnamon
• 1 ½ tsp. ground ginger
• ½ tsp. ground clove
• 1 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 2 tsp. vanilla extract
• 4 large egg whites
• 1 - 15 oz. can of raw pumpkin
• 2 C oat flour
• 2 scoops VPX SRO Vanilla Whey Protein
• ½ cup almond milk
• ½ C chopped walnuts (optional)

Directions:

1. Preheat the oven to 350.
2. Spray a 9 X 13 Pyrex dish with non-stick spray.
3. Combine first 11 ingredients and mix well.
4. Add the final 3 ingredients (4, if adding walnuts), and mix until incorporated. Spread batter into the Pyrex dish and bake for 30 min.
5. Makes 24 squares.

Nutrition Facts:

Nutrition (without walnuts): 1 square = 47 calories,.7 g fat, 8 g carbs, 3.7 g protein

Nutrition (with walnuts): 1 square = 63 calories, 2.3g fat, 8 g carbs, 4 g protein

Enjoy!