Don’t FALL out of your healthy habits: 3 Great Fall Recipes


Fall is my favorite time of the year. Leaves changing colors, the wonderful smell of fall candles, being cuddled up next to a fire. What is there not to love about fall. Oh well…I guess the fact that winter is on its way! Don’t let that ruin your fitness and healthy eating! I know its easy to want to eat lots of comfort foods when it starts getting dark at 4pm! Learning how to change up our thought process and not use food for comfort is a must this time of year! Remember, we want to wear our hot little black dresses for our family get togethers, not sweats and baggy sweatshirts. I wanted to share a couple of my favorite fall recipes with you! These can trick our brains into thinking we are eating something sinful yet we can still feel good about what we are putting into our bodies and looking good in our black dress!

Pumpkin Pie Protein Shake

8 oz unsweetened vanilla almond milk
1 scoop ON 100% Natural Gold Standard Whey Vanilla Protein powder
1/2 tsp cinnamon
2 Tbs organic canned pureed pumpkin
2-3 ice cubes
Dash of ground ginger
Dash of Pumpkin Pie Spice
1 Tbs of either low fat cottage cheese OR 1 Tbs Low Fat Ricotta Cheese.
Add all ingredients and blend! Enjoy!

Pumpkin Chili

1 lb of ground turkey (or lean beef)
2 C of cushed tomatoes
2 C tomato sauce
1 C pumpkin
1 C green pepper
1 C onion
1 Tbs of chili powder
1 tsp of cumin powder
1 tsp pepper
dash of sea salt
Chop onion and green pepper and saute. Cook meat with sauted onion and peppers until done. Add remaining ingredients. Done in about 25 min!
Top with low fat cheese and greek yogurt.
Makes 4 servings 🙂
* My chili is NEVER the same twice. Try putting in some zucchini and some chili beans. And a bunch of different seasonings. This is a really good recipe for a base!

Carb UP Carrot Cake

1 jar of carrot baby food
1/2 banana
1/3 C oatmeal (dry)
dash of baking powder
dash of cinnamon
packet of stevia
dash of nutmeg
spash of almond milk (sorry I didn’t measure ).

Mix in magic bullet or food processor. Preheat oven to 350 degrees, place muffin paper in muffin tin. Fill each cup about half way. Sprinkle a bit more cinnamon on top. Bake for about 15 min. They turned out a bit gooey but it was like a pumpkin pie consistency. Top with light cool whip! Serve warm, so good


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