Friday, October 19, 2012

Pumpkin Pumpkin Pumpkin

If you are craving Fall's lovely pumpkin flavors, today is your lucky day. Special post here with 3 new holiday recipes for your holiday season: Pumpkin French ToastPumpkin Pie Chia Pudding, and Pumpkin Pie Breakfast Parfait. PLUS my Halloween costume from 20 years ago...


Serves 1-2 (about 300 calories in the entire recipe, depending on the bread you use)
  • 2 slices gluten free bread
  • 1/2 tablespoon whole flax seed + 1/2 tablespoon flax seed, grounded
  • 2 tablespoons unsweetened vanilla almond milk
  • 2 tablespoons pumpkin
  • 1/4 banana, mashed
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice
  • optional toppings: cherries, pecans, coconut flakes, maple syrup
  1. Mix the whole plus the ground flax seeds in a small bowl with your almond milk. Allow to sit for about 10 minutes.
  2. In a separate bowl, combine pumpkin, mashed banana, vanilla, and spices until consistent throughout.
  3. Pour the flax/milk liquid into the pumpkin mixture and whisk it up.
  4. Delicately coat your bread in the "batter" using your fingers or a knife so both sides of bread are covered in a layer. 
  5. Place each coated slice on a non-stick sprayed pan over medium heat on the stove.
  6. Cook each side for 3-4 minutes.
  7. Top with whatever appeals to you. Serve hot!


Serves 1 (285 calories)
  • 2 tablespoons chia seed
  • 1/2 cup vanilla almond milk. I used Pressed Juicery.
  • 1 tablespoon maple syrup or honey, if your milk is unsweetened
  • 1/4 cup pumpkin puree 
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon raisins
  • 1 tablespoon pecans
  • Optional: strawberries for garnish
  1. In a glass tupperware, combine all ingredients. Mix well.
  2. Cover container, and refrigerate overnight.
  3. You will wake up with your pumpkin pie chia pudding!


Serves 1 (335 calories)

  • 1/3 cup old fashioned oats
  • 3/4 cup unsweetened almond milk, or water
  • 1/3 cup pumpkin puree 
  • 1 packet stevia, or sweetener of choice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons ground flax seed
  • 1 tablespoon ground hemp seed
  • 1 teaspoon cinnamon
  • 1 tablespoon unsweetened apple sauce
  • 1 teaspoon vanilla extract
  • 2 tablespoons filtered water
  1. Cook oatmeal ingredients in a small pot over medium low heat on the stove, stirring occasionally. Allow to cool.
  2. Meanwhile, combine crust ingredients, place on a non-stick sprayed small oven plate, flatten so the "dough" is about 1/2 centimeter thick, and bake for 30 minutes at 300 degrees. Once done, allow to cool. Crumble into crumbs once cooled.
  3. In a glass, spoon half of the oatmeal, followed by half the yogurt, and then sprinkled with half of the crumbs. Repeat.
  4. Thanksgiving in a cup... brilliant.

All food aside, I think it's fair to say that ever since this moment below happened, I have been a fan of pumpkins...

...and of being a princess :)


  1. I agree on the pumpkin everything. I just want everything to taste like the Fall-time. I can smell the French toast throught the screen.

  2. Love the family photo!!! Of course you are Cinderella. Dreams do come true :)