Morning! Happy Friday!
I woke up this morning starving. Like outrageously hungry. Its bizarre. Whenever I increase my intake, it seems that after the first week or two I start getting extremely hungry.
A beautiful sunrise to begin the day with peace and gratitude.
Oh well, that just meant I had to break my “routine” and eat earlier than I usually plan. Which really shouldn’t be a big deal at all. It felt like it was, and I kept debating whether or not to actually eat.
Until I finally snapped to it and thought well, my goodness you are hungry just eat your freaking breakfast like a normal person. Done; and what a surprise, I didn’t grow a third leg after all that;)
Let’s get to breakfast. I tried to change it up by using a whole egg as well as a few whites in my buckwheat bowl.
This bowl contained buckwheat, 1 egg, 1/4 cup egg whites, chia seeds, hemp seeds, banana, strawberries and cashew butter.
I just can’t get on board with the whole egg in sweet things.
This afternoon ended up being a busy one, I chatted with my lovely friend Heather over skype which was just wonderful. Love that lady! And then went to Starbucks for some much needed coffee.
Later, I had some lunch and attended my nutritionist appointment.
It went well, and she was pleased with the progress I’ve made so far. Even though I told her about the many panic attacks I had happen this week. We’re going to give it another week, before I add more changes. And yes, I realize I will need to make bigger changes in the upcoming weeks, but this is what we’ve decided for now.
It seems that once September hits that everyone is in the grocery stores searching for pumpkin. It makes me super excited for Fall to actually get here. During the Summer, I still crave pumpkin, but it just seems much more appropriate to open a can during September.
Its only right that I have a pumpkin recipe already, even if there are still another 2 days before the Fall season begins.
For some reason, I always go straight to the pumpkin isle and stock up on like 8 cans at a time. Last year we never got that shortage of pumpkin that the States had, I guess Canadian’s just always have their pumpkin stocked up;) Nonetheless, I at all times have at least 4 cans at home. Yikes.
I made these Pumpkin Spice Bars on Saturday and have already finished the batch. So clearly they were just that delicious.
Back to the recipe, I managed to cross a recipe off my Fall Bucket List, I think I should’ve changed it to making more like 5 pumpkin recipes, instead of just two.
Pumpkin Spice Bars (serves 6)
- 1/4 cup coconut flour
- 1/2 cup oat flour (ground oats-I just used a food processor)
- 1/4 cup almond butter
- 1 teaspoon cinnamon
- 3/4 teaspoon pumpkin pie spice
- 1-2 teaspoons stevia (or other sweetener)
- 1 teaspoon baking powder
- 1 cup pumpkin
- 1/2 cup egg whites
- 1/2 teaspoon vanilla extract
Mix dry ingredients together. In a separate bowl, mix together the wet ingredients. Add wet to dry. Spray an 8 x 8 pan with a little oil (I used coconut oil) and bake for 20-25 minutes (or until a toothpick comes out clean) at 350 F.
You could make these completely grain free and replace the oat flour with another 1/2 cup almond butter or almond flour as well, if you wanted.
These bars are tasty. They came out moist (sorry) in the middle and didn’t crumble at all, which I usually worry about it when baking with coconut flour.
I like to enjoy these on top of greek yogurt. Perfect snack.
Do you go crazy for pumpkin during the fall?
What’s your favourite Fall flavour?
Have a fabulous Friday, folks!