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It sucks to say that I’ve been sick with a possible sinus infection for the past week. I was able to push through most of the days at work, but by Friday I just crashed! It’s really hard when you have a schedule of things you want to do but everything gets thrown out of the window when an illness strikes. Even now I’m typing to you in pain, with mucous sitting on my chest and I’m breathing with my one nostril I can still breathe out of. But my spirit sill feels like twerking so I’ve got a little fight left in me. One of the things I really wanted to try this weekend was a recipe from Publix for Pumpkin Apple Bars. Everything about it sounded amazing so I just had to give it a try!
As I started mixing the ingredients, I immediately knew this wouldn’t be what I expected. This recipe calls for two grated apples AND apple sauce! That is waaaaay too much apple in the apple to pumpkin ratio. So the end result really tasted more like apple than pumpkin. And THIS GIRL likes her pumpkin so that was a No No. So my recommendation is for you guys to only grate one apple and use 3/4 cup pumpkin puree instead. I also took out the whey protein powder Publix recommended because that is not something I just keep on hand. The oats provide a nice texture and for once I didn’t mess up something with Almond Flour (shout out to Trader Joe’s for having them at just under $8).
So how does it taste? This is some really healthy tasting stuff. Because of the almond flour it’s super light but it doesn’t count as keto because apples and oats aren’t keto. But it is carb smart and one or two bars shouldn’t totally send your diet to hell. So go on, indulge in a few this Thanksgiving! Your tummy will thank you.
PUMPKIN APPLE BARS
1 small apple, shredded
1/4 cup coconut sugar
1/4 cup unsweetened apple sauce
3/4 cup pumpkin puree
1 teaspoon pumpkin pie spice
1/4 cup old fashioned oats
1/2 cup almond flour
1/2 teaspoon baking powder
Preheat oven to 375°F. Coat 9-inch square baking dish with spray. Core apple and shred, then place in large bowl. Add egg, sugar, apple sauce, and pumpkin puree; stir until blended.
Combine remaining ingredients in second bowl; whisk until blended. Add dry ingredients to wet ingredients and stir until blended.
Pour batter into baking dish; bake 30–35 minutes or until a wooden skewer inserted in centre comes out clean. Let stand 10 minutes to cool (or chill overnight). Slice and serve.
CALORIES (per 1/10 recipe) 170kcal; FAT 6.00g; SAT FAT 0.50g; TRANS FAT 0.00g; CHOL 5mg; SODIUM 60mg; CARB 23g; FIBER 3.00g; SUGARS 13g; PROTEIN 9g; CALC 15%; VIT A 0%; VIT C 0%; IRON 10%
For more pumpkin-y goodness, check these out!
Making healthy choices for lunch can be difficult. It's not always easy to get up early enough to make something and let's face it, we don't always make the best choices when lunch time rolls around. If you're trying to eat healthier this year, this recipe is so easy and takes so little time, you'll almost feel guilty about it. You'll have a healthy and fancy lunch and all it took was the ability to boil spaghetti.
Bruschetta-Style Thin Spaghetti
12 oz Ronzoni® Healthy Harvest® Whole Grain Thin Spaghetti
2 Tbsps olive oil
4 Tbsps minced garlic
3 cups fresh tomato, chopped
2 Tbsps balsamic vinegar
fresh oregano, to taste
fresh basil leaves, if desired
shredded or grated Parmesan cheese, to taste
salt and freshly ground black pepper, to taste
1. Prepare pasta according to package directions.
2. Heat a large saucepan over medium heat with olive oil. Saute until golden. Add tomatoes, balsamic vinegar and herbs. Heat until warmed (about 2 minutes).
3. Combine cooked pasta and tomato mixture and heat until warm (approximately 2 to 3 minutes).