Pumpkin-Palooza.

I HEART Autumn!

First, I should apologize for being a bad blogger. Life just got in the way of writing, and, well, I should be scolded! Second, with my return comes a treat – a look into "all things" pumpkin in celebration of fall!

If you know me personally, you know that this time of year is synonymous with one word for me - PUMPKIN. I am pretty much a sucker for all things made with it and scented like it and wait for this time of year (like a little kid) to indulge in a big way.

But, unlike years past, I know that I can’t allow myself to down every muffin, bread or beverage infused with pumpkin, as many come with some very scary nutritional stats. So I’ve been on the hunt for new products, recipe makeovers and all things in between to satisfy my very big craving!

I can happily say that I’ve discovered that, yes, you can have your pumpkin and eat it too! I hope my personal Top 5 (in no particular order because I love them all!) recipes/products below inspire you to make healthy choices while enjoying the ‘tastes’ of fall!

1. Thomas’ Pumpkin Spice Bagel Thins

I read about these in an email I received from Hungry Girl and luckily found them at my local market. Word on the street is that they'll be around through November, so get 'em while you can! My current preparation is to toast the bagel and top with 1 wedge of Laughing Cow Cinnamon Cream Cheese spread. At 155 calories and a PointsPlus® value of 4, it's a super delicious breakfast option, or a great snack anytime of the day!







2. Edy’s Pumpkin Ice Cream

 

Talk about a delicious dessert option. If you're like me, pumpkin ice cream is a seasonal treat I look forward to all year round! Edy's has always released this flavor for fall, but it's only in more recent years that they have also released a lightened up version. Creamy, rich and made with just the right amount of spice, this ice cream tastes just like the kind you can get at your local parlor, but the nutritional facts are MUCH lower. Each 1/2 cup serving clocks in at a PointsPlus® value of 3, so you can indulge without the guilt!





3. Pumpkin Beverages

Everyone loves a Pumpkin Spice Latte from Starbucks, but the stats are pretty scary, even if you order the nonfat version. Dunkin' Donuts also offers a pumpkin-flavored coffee in-store this time of year, but it's made with sugar-laden syrup, adding many calories to your coffee, before cream (cue the debbie-downer wah-waaahhh)! However, fear not my friends - there is an alternative!

Dunkin' Donuts offers a ground coffee (for home use) in Pumpkin that's lower in calories. It's delicious when flavored with a caramel low fat or fat free creamer - and tastes very similar to the latte people love so much!

Also, International Delight and Coffee-Mate both offer seasonal Pumpkin Spice creamer this time of year. Again, you can add the flavor you want without the unnecessary calories and carbs!

4. Pantry Go-To: Pumpkin Pie Spice

Talk about a way to add flavor without consequence! Used primarily in baking, pumpkin pie spice is a blend of cinnamon, nutmeg, ginger and allspice. I've been sprinkling it on top of my hazelnut coffee and incorporating it into my oatmeal in the morning - and it adds just a touch of that spice that you find in traditional pumpkin pie. I also recommend mixing it into some reduced-fat or fat free cream cheese for a fun twist on cinnamon spread. Yum!


5. Pumpkin Pasta

(Adapted from an original Rachael Ray favorite, this recipe got a makeover that strips away a ton of fat and calories!). 

Whole wheat pasta, a creamy pumpkin sauce and fresh sage come together to make a fabulous and affordable fall recipe that's sure to please!

Serves 4 (1 heaping cup each) (PointsPlus® Value of 6)

Ingredients

8 oz. whole-wheat penne

1 teaspoon extra-virgin olive oil

1 large shallot, finely chopped

2 cloves garlic grated

1 cups vegetable stock

1/2 (15-ounce) can pumpkin puree

1/4 cup fat-free half and half

1/2 teaspoon hot sauce (I like smoky chipotle), to taste

1/4 teaspoon pumpkin pie spice

Salt and black pepper to taste

3 to 4 leaves fresh sage, thinly sliced plus more, for garnish

1/4 cup grated reduced fat parmesan- style topping

Directions

Heat water for pasta, salt it and cook penne to al dente.

Heat the oil over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in stock and combine with pumpkin, stir in cream then season sauce with hot sauce, pumpkin pie spice, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, serve and enjoy!

Bonus Find!

Looking for something to satisfy the craving for pumpkin muffins and breads? I HIGHLY recommend trying this Hungry Girl Recipe for Pumpkin Bread Muffins - the best of both worlds AND they are topped with icing. Hello Delicious-ness!

I hope that the info above helps you enjoy all the flavors of fall without the guilt! Now, tell me, what healthy recipes or finds are your go-to's during the season?

Today.

Quesadillas for Breakfast.

Sometimes you just need to scour your own pantry or fridge to find something to break you out of mealtime boredom. I did just that this morning when I realized I had corn tortillas in the fridge, along with eggs and cheese! A few quick steps (while keeping healthful eating in mind) and ta-da! You have a yummy breakfast quesadilla!

Kicked Up Breakfast Quesadilla
Serves 1

• 2 El Milagro Corn Tortillas
• 1 egg
• 1/4 Cup Reduced Fat Mexican Blend Shredded Cheese (I use Weight Watchers, but as long as it's reduced fat it'll work!)
• 2 tsp Jalepeno Cream Cheese (Bruegger's makes this, but you can make your own by chopping some jalepeno and adding it to your regular cream cheese)
• 1 tsp hot sauce
• Salt and Pepper to taste

Scramble egg in a pan sprayed with non stick spray. Spread cream cheese on both tortillas and split cheese between each tortilla. Once egg is ready, place on top of tortilla and place the other tortilla over it to create a 'sandwich'. To melt the cheese and crisp up the tortillas, place in a nonstick pan, or better yet, use a George Foreman grill to avoid having to flip the quesadilla. Let cook for 5 minutes or until lightly browned on both sides. Cut into four triangular pieces and enjoy! 

For you Weight Watchers folks, this clocks in at a mere PointsPlus® Value of 7!

Yes (You Can!) to White after Labor Day.

I can’t tell you how many times the women in my family retired their summer whites in favor of more autumn appropriate hues after Labor Day. And while I agree that fall styles and colors do alter your wardrobe a bit (bring on the boots and little leather jackets, baby!), fashion trends of late have taught me that some rules are made to be broken!

That rule is the old adage - “You can’t wear white (on the bottom) after Labor Day.” If you’re like me – you grew up with the saying ingrained in your brain – like there would be major consequences to your actions should you dare wear white on your lower half.

Well, I’m here to tell you that it doesn’t hold true in 2012. In fact, I encourage you to try incorporating it into your look all year long – just pay attention to the shade – something a little more creamy will get you through fall carry you through winter too!

Not sure what to look for? Below are some suggestions (from some pretty fashion-forward items to something as simple as a pair of tights) to get you started!

Lily White Tapered Lace Pants
Nordstrom
$42.00

  

High Rise Mod Shorts
Forever 21
$17.80

1969 Skinny Boot Cords
Gap
$59.95

  

Chevron Paneled Skirt
Forever 21
$19.80

 

Merona Sweater Tights in Oatmeal
Target
$12.00