Sunday, November 22, 2015

Pumpkin Pie Smoothie

Yes, it's yet more pumpkin.  But I can't help it.  I'm addicted.

This is a delicious and healthy smoothie that's like fall in a cup.   It also features one of my favorite tricks - using half a frozen banana instead of ice.  Makes the smoothie super thick and creamy.

Pumpkin Pie Smoothie
(serves 1)

1 1/2 cups milk of choice (I used unsweetened almond cashew)
1/2 cup pumpkin puree
1/2 frozen banana
1/2 teaspoon pumpkin pie spice
1 scoop vanilla protein powder of choice

Blend and enjoy!

Monday, November 16, 2015

Fabulous Finds: Cosmos Creations

For the savory snack lover in all of us.

You guys.  These are SO GOOD.

If you like Pirate Booty, you will love these.

They come in a bunch of different flavors.  I LOVE the above one, and my other favorite is Spicy Siracha.  I've also had the butter and sea salt, which was also delish.   Oh!  And I can't forget the sea salt and vinegar!  Mmmmm.  There are also some sweet variations, but I have yet to try those.

I got a package of the single serve bags and it was a great midday pick me up.  They are gluten free and use non-GMO corn.  I ordered them online through Amazon but they also have a website!

Cosmos Creations

Thursday, November 12, 2015

Blog Bites: Pumpkin Parmesan Quinoa

And the pumpkin obsession continues.

However, this dish from ifoodreal is on the savory side of the pumpkin, and it's really really delicious.  A perfect fall dinner or lunch!

It's very simple to make - took about a half hour.  I will came out a little thinner sauce wise than hers (next time I might reduce the amount of broth a bit) but it was still absolutely amazing.

Makes about 4 servings so it's a perfect dish that will have plenty of leftovers for lunch!

Pumpkin Parmesan Quinoa

Tuesday, November 10, 2015

Gingerbread Pumpkin Cobbler

So, I'm sure it's no secret by this point that I love me some pumpkin.

But I'm also pretty seasonal, and we are heading into gingerbread territory pretty soon.

So why not combine the two?

This cobbler was adapted from this Snickerdoodle Pumpkin Cobbler.  I made a few changes, and I have to say it turned out delicious. I served it at room temperature but I've seen warmed up leftovers and it's a great fall night dessert!

Gingerbread Pumpkin Cobbler

1 can pumpkin
1 can evaporated milk
2 eggs
1 1/2 teaspoons pumpkin pie spice
3/4 cup sugar
1/2 teaspoon salt
1 bag of gingerbread cookie mix (I didn't use the whole bag, probably around 3/4)
1/4 cup butter, cubed

Preheat oven to 350.

Combine pumpkin, evaporated milk, eggs, pumpkin pie spice, sugar and salt.  Pour into a sprayed 11x7 dish.  Top with the 3/4 bag of gingerbread cookie mix and place the cubed butter evenly around the cookie mix.

Bake for 35-40 minutes.

Sunday, November 8, 2015

Blog Bites: Spinach and Artichoke Egg Casserole

I'm all about brunch.  And anything I can make ahead.

When I had my family over for brunch recently, I was looking for something easy and that I could make ahead of time, but also a little bit different.

Enter this casserole I found on Two Peas and Their Pod. Sounds strange, because let's face it, you think spinach and artichoke, you think dip.  But these flavors worked deliciously in this casserole!  The only change I made was I used half egg white and half eggs.

Easy and delicious!  Definitely check it out!

Spinach and Artichoke Egg Casserole

Monday, November 2, 2015

Fabulous Find: Think Thin Oatmeal

Another healthy find from 7-11!  (And other places I'm sure but this is where I found it).

I was running late one morning and didn't have time to make my normal protein smoothie, so I figured I'd pick something up when I stopped to get my coffee.  Found this and it's an new favorite!

This particular flavor is Farmer's Market Berry Crumble and it's absolutely delicious.  Takes about a minute in the microwave, but then I let it sit a few more minutes.  The fruit plumps up and it's definitely a filling breakfast coupled with some fruit or I actually had a hard boiled egg along with it for some extra protein.

Nice stats:  10g protein, 5g fiver and 190 calories for the cup.

Also, 100% non GMO!

I actually really love their protein bars too (the pumpkin spice and dark chocolate peppermint are seasonal flavors that are to die for!).  Link below to the website!

Think Thin Products

Sunday, November 1, 2015

Kelly's Kitchen on Instagram!

Apologies for the lack of posting of late.  I blame grad school!

I'm hoping to have a more consistent schedule in the next couple of weeks however.

In the meantime, I've set up an Instagram dedicated to Kelly's Kitchen - check it out!