Pumpkin Cream Cheese Muffins

I love fall!  I love the cooler weather, the warmer clothes, and the fall foods.  I don’t love how tight my pants feel when I eat the traditional fall foods, though, so I’m always on the lookout for healthier fall treats.  These pumpkin muffins are perfect for this–they fit into my food plan so there is no need to feel guilty, they don’t make my pants tighter, and they taste awesome!  Win win!

I’ve been making these muffins for the past couple of years, and they really are awesome any time of year since you can get pumpkin year round (in my area anyway), but there is nothing like making pumpkin treats when the weather cools down and the leaves start changing color.  The recipe calls to top each muffin with pumpkin seeds, which is delicious, but when I don’t have pumpkin seeds I use the same amount of chopped walnuts.  Either way is great!

For those on the same Fix eating plan, each muffin is 1 purple and 1 blue container.  That’s right, these don’t even count as a carb!!!  #winning

Pumpkin Cream Cheese Muffins (from the Fixate cookbook)

2 oz cream cheese

1 tbsp pure maple syrup

1 large egg, lightly beaten

1 cup canned pumpkin puree

1.5 cups almond flour

3/4 tsp baking soda

1 dash sea salt or Himalayan salt

2 tbsp raw pumpkin seeds OR chopped walnuts

Preheat oven to 350 F.  Prepare nine muffins cups by lining a muffin tin with paper liners and coating with spray.  Set aside.

Combine cream cheese and maple syrup in a small bowl; mix well and set aside.

Combine egg and pumpkin in a medium bowl; mix well and set aside.

Combine almond flour, baking soda, and salt in a medium bowl.  Mix well.

Add almond meal mixture to egg mixture and mix until just blended.

Spoon batter into prepared muffin tin, filling each cup a little less than 1/2 full.

Spoon 1 heaping tsp of cream cheese mixture into the center of each muffin.  Fill muffin cups evenly, about 3/4 full, with remaining batter.

Sprinkle muffins evenly with pumpkin seeds/walnuts.

Bake 16 to 18 minutes, or until golden brown and toothpick inserted into the center comes out clean.

Transfer muffins to a rack and cool.

Enjoy!

Elysium Health Wellness Infographic

Remember the wellness tips I posted about a few weeks ago?  Well, I’ve got a fun little secret to share!

Elysium Health recently featured my advice in an infographic on overall health and wellness, which I was stoked to see.  I’m all about helping people find ways to feel better and increase their overall wellness!  Several different bloggers contributed some wellness tips that were compiled into the infographic below.

Elysium Wellness Infographic

I was drawn to Elysium because of their strong focus on information and research. While they do offer a product, I haven’t personally tried it, and therefore I am unable to recommend it. I was not compensated for this partnership and have no knowledge of their products–ya’ll know I love what I use in my own daily routine!

It’s always great to be asked to contribute to something, and I’m excited that my little blog is being read my more than just my family, ha!  So thanks to all of you that are quiet observers enjoying my posts.  Don’t forget to subscribe so you don’t miss out on future posts!

Making Breakfast Simple + Healthy

Am I the only one who struggles with breakfast?  It’s either too complicated, not tasty, not healthy, or not filling, right?  It’s taken me a long time to find a breakfast routine that works for me longer than 1 week and doesn’t feel too monotonous.  I still love having my Shakeology in the morning, but doing longer and tougher workouts means that I’m a little hungrier in the mornings than normal, and I need some more protein in my life.

For the past several weeks I’ve been rotating between two different breakfasts, and it has been working SO well for me!  Even though it’s the same two meals, they are recipes that you can easily swap out ingredients to make it taste completely different for some more variety.  Plus, both recipes allow for some really nutrient-dense foods to help me start my day off with good nutrition, which sets me up for success for the rest of the day.

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Try these in different variations–switch out the fruits and veggies to find what you like the best!  Comment with your favorite recipe

Veggies and Scrambled Eggs

2 eggs, scrambled

2 green containers veggies–spinach, chopped onion, chopped red pepper, mushrooms, etc

**I like to sautee the chopped veggies first, then cook the eggs, and serve the cooked eggs/veggies on fresh baby spinach.  It’s so easy!

 

Greek Yogurt Breakfast Parfait

1 red container 2% plain Greek yogurt

1 purple container fresh fruit–strawberries, blueberries, peaches, etc.

2 tbsp sliced almonds

Layer ingredients in a bowl–yogurt first, then the fruit, and then the almonds.  Mix if desired and eat cold.

My Go-To *Healthy* Sweet Snack

I have been obsessed with this recipe since my friend Laci brought these treats with us on our trip to New Orleans this summer–chocolate, peanut butter, and coconut are three of my favorite treat ingredients, so a treat that fits my meal plan, packs some awesome nutrition, and has very few ingredients?  #winning

This recipe comes from the great Danielle Natoni who I had the pleasure of meeting during our New Orleans trip–she is amazing!  So thank you, Danielle, for this awesome recipe.  This has quickly become a staple for me to help me with my sweet cravings, and is so easy to throw in my bag and carry around with me if I find myself hungry and no healthy options to turn to.

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You can use any flavor Shakeology with this recipe, but I highly recommend chocolate because, well, chocolate.  And peanut butter.  Go big or go home, right?  These are so easy to make and they keep really well in the fridge.  Good luck not eating all of them at once, because I could literally do that.


Vegan Chocolate Shakeology Balls (from Danielle Natoni)

1 scoop Vegan Chocolate Shakeology

1/4 cup crunchy peanut butter

1/4 cup unsweetened coconut flakes

1/4 cup raw, local honey

1 tsp pure vanilla extract

Combine all ingredients in a bowl and mix with a rubber spatula until well mixed.  Put in fridge for 5 min before forming into balls.  Roll into balls about the size of the circle your thumb and forefinger make if they are touching.  Keep in a plastic baggie in the fridge for about 1 week.  **This recipe will make about 7 balls, enough for one for each day of the week as a sweet snack.