Category Archives: Recipes

Foodie Friday: Who Says Pumpkin is a Fall Food?

Seriously? Its Friday?  That seems super strange to me.

Since I haven’t worked all week. I’ve kind of lost track of the days. (You can be jealous, just don’t drop kick me, please.)

I worried that I would not have enough time to whip something up for ya this Friday. But, since my internal clock is readjusting still, I had a burst of energy and decided I want to use that energy in my kitchen! :0)

A couple of weeks ago when I was visited my parents, I saw this coveted, precious item on the shelves.

Ahhhh. Canned pumpkin puree.  It is always VERY hard to find puree pumpking (NOT PUMPKIN PIE MIX) in the store at this time of year. (Well, at least in this area of the country).

Week after week, I stroll down the baked goods aisle..just in case they found an old can on a shelf in the dungeon of the store. (Yes, I would still eat it).

Apparently.. an hour up the road.. there is no such “pumpkin shortage”

So, last night, when I was rummaging through my rather empty cabinets.. this can of pumpkin puree was just staring me down.. begging to be used.

Being the sweet, nice girl that I am, I honored the request of this little can of pumpkin and made a treat.

Actually.. it is more then a treat. It can accompany a breakfast, lunch, dinner. It can be used as a snack.. as a dessert.  Pretty versatile, don’t ya think?!

Pumpkin Oatmeal Squares

Makes 24 squares


  • 1/2 c. whole wheat flour
  • 1/2 c. whole wheat pastry flour
  • 3/4 cups rolled oats
  • 1 c. pumpkin puree
  • 3/4 c. unsweetened applesauce
  • 2 egg whites
  • 1 tbsp honey
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp baking powder
  • 1/4 c. cashews (ground magic bullet)
  • 1/4 c. shredded coconut (optional – I used unsweetened reduced fat)

  • Preheat Oven to 350*
  • Mix all ingredients in large bowl (except for coconut)
  • Pour batter into a 13 X 9 inch pan (previously sprayed with non-stick)
  • Sprinkle with coconut if desire
  • Bake for 20 – 25 minutes

These are not too sweet – but I don’t need my pumpkin goods to be sweet. I bet they would be great crumbled into yogurt!

I’ve been on a kick of entering my recipes into Sparkpeople. And I am never disappointed when I see the nutriional information.  Especially when I concoct a baked good that uses healthy ingredeients.. and is something that I actually enjoy!

Once again, the nutritional stats do not disappoint. Below  – find the stats for a the sqaures made WITHOUT using coconut on top…

Check out that Vitamin A 🙂

And here – the squares with my reduced fat unsweetened shredded coconut:

Just a 3 calorie difference 🙂

I made both – I spinkled a small amount over a portion of my goodies – so I can experience the best of both worlds!

I am totally for eating foods when they are “out of season.” Pumpkin is one of my favorite things to eat.. not in the fall. I am pretty sure I will be enjoying some pumpkin pie oats pretty soon. as I do not want to let a drop of this left-over pumpkin go to waste!!

Any other suggestions for some great goodies I can make with pumpkin!?  Great links?  Feel free to share.. I am in a baking mood!


Easy Snacks from Healthful Sense

Hi There!  I’m Lisa from Healthful Sense!

I’m excited to do this guest post for Cait while she’s outta town.

Today I’m sharing some amazing simple & satisfying snacks or mini meal ideas.  Every day is different for me — some days I eat 5-6 mini meals and other days I eat 3 meals + snacks.  On the 3 meal days, snacks are essential!  With breakfast typically around 6:30, lunch around noon, and dinner around 6, snacks help to keep my energy up during the LONG 6 hour windows between meals.

When choosing a snack, it’s important to choose foods that will satisfy your hunger, keep your energy levels up and your mind alert.  High carbohydrate snacks like plain cereal, crackers, and bread that are not combined with protein and fat have little effect on hunger and you may find yourself back in the kitchen looking for more food.  The most satisfying snacks are ones that combine protein + carbohydrate + healthy fat.

Here are my TOP 5 simple + satisfying snacks:

#1 PB + date krispy treat

These krispy treats contain a hunger zapping combination of carbs (dates) + protein/fat (peanut butter) plus other super healthy ingredients.

#2 Banana chia seed pudding (make a batch in the evening so that it’s ready-to-eat in the AM)

Chia seed pudding is one of my favorite mini meals or snacks.  I always feel satisfied after eating this combination of carbs (banana) + protein/fat (peanut butter & chia seeds).

#3 Banana slices (or date) + peanut butter

PB + bananas (or a date) is definitely my “go2” snack when I need something quick.  It’s the perfect pair of carbs (banana/date) + protein/fat (peanut butter).  I also love to pair a handful of almonds with an orange or an apple.

#4 Corn tortilla + LF shredded cheese + pineapple salsa

Hello!  These are amazing.  If you live near a Trader Joe’s you’re in luck.  Buy some corn tortillas, shredded low-fat cheese, avocados and some pineapple salsa.  Simply heat a corn tortilla with shredded cheese + salsa on a skillet and throw on some avocado slices!  This combo of carbs (corn tortillas) + protein/fat (cheese/avocado) will definitely satisfy your hunger.

#5 Greek yogurt with nuts & fruit

Greek yogurt is one of my favorite foods to have as a snack because it’s super high in protein.  Mix in some nuts + fruit (or make fun designs) and you’ve got yourself a satisfying combo of carbs (yogurt/fruit) + protein/fat (yogurt/nuts).

Do you have certain “go-to” snacks that leave you feeling satisfied and energized? 

Make sure to share them in the comments section so we can all get new snack ideas.

Thank You Cait for having me as a guest blogger!

♥ Lisa @ Healthful Sense

Hope to see ya’ll over at Healthful Sense soon!

Sprinting to Laura’s Table

Hello! My name is Laura and I write a blog called Sprint 2 the Table. Sprint 2 the Table is a collection of recipes, food adventures, races, strength training, and general pontification.

Why the name?

I live my live from meal to meal. Sometimes I think I’m just hustling through my daily activities so I can get to the next occasion for mastication. At bedtime some people count sheep, some people have lull-a-byes… I fall asleep at night thinking about what I’m going to eat for breakfast. It’s a sickness, I know. Oh yeah, I also run.

Part of my “sheep counting” involves of dreaming up new and different recipes. I rarely eat the same thing twice. More often I will have variations of the same thing. (Hello, chia pudding!)

Today I decided to try something new.

I had a dozen local, farm-fresh eggs and a super-size container cottage cheese that needed to be utilized.

To many people this would scream “Omelet!” I’ve seen many a tasty-looking recipe for cottage cheese-stuffed omelets. Sadly, one of my most embarrassing shortcomings is that I suck at making omelets. (Ok, maybe not the most embarrassing… but it is shameful!)

In the interest of playing it safe, I decided to concoct an egg bake using cottage cheese.

This recipe is a great because you can easily change up the fillings to fit your mood. (PMS chocolate bake, anyone? Pleeeeease some one try it. LOL!)

Today I was feeling herb-y. And garlicky.

Have you ever tried garlic scapes?

As you probably know, garlic bulbs grow underground. As it grows, it produces a shoot that become visible. It’s a long, curly thin thing called a scape.

They still taste like garlic, just slightly more mild with a little spice on the end. The texture is more like that of a green bean. Use them any where you would use garlic or a bigger-flavored herb.


 Cottage Cheese and Egg Scape Bake

  • 1/4 C cottage cheese 
  • 1 egg 
  • 1 egg white 
  • 1 tsp nutritional yeast (or cheese of your choice) 
  • 1/4 tsp red pepper flakes 
  • 1/4 C frozen (or sautéed) kale 
  • 1 T fresh rosemary, chopped 
  • 1-2 garlic scapes, chopped 
  • 2 basil leaves, chiffonade
  •  S+P, to taste 

Preheat oven to 350 degrees.

Beat the eggs and cottage cheese together until well-combined and beginning to fluff. Add remaining ingredients and beat again to combine.

Pour into a ramekin and bake for 35-40 mins. Note: You may need to broil for 1-2 mins at the end to finish off the top. Be sure to watch closely so it doesn’t get too browned (see my pic for example of borderline too browned. 🙂 ).

** Do you tend to use the same base recipes but change up the mix-ins?