Pumpkin Pie Spice Baked Oatmeal (E)

October 29, 2014 is National Oatmeal Day!

I really didn’t know that when I decided to make this baked oatmeal.  So glad I did.  It’s not very sweet (I’m sure you could adjust the sweetness), but it was very filling.

This fits in as an E (energizing) meal in the Trim Healthy Mama plan.

Pumpkin Pie Spice Baked Oatmeal

1/4 cup egg whites
½ cup unsweetened applesauce
½ cup pure pumpkin
1 cup unsweetened almond milk
5 packs stevia (or your favorite sweetener to your taste)
2 tsp pumpkin pie spice blend
½ tsp salt
1/3 cup oat flour (made from ground oats)
2 cups old fashioned oats

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Preheat oven to 350º.

With a wire whisk, mix the egg whites, applesauce, pumpkin, almond milk and stevia until blended.

Add the spice blend, salt, oat flour, and oatmeal.  Stir until well mixed.
Pour into a 9×9 dish that has been lightly coated with coconut oil.

Bake for 30 minutes or until done.

Optional:  I sprinkled some stevia and cinnamon on top of my serving, but I really think it would be good with just a little sugar free maple syrup and maybe some nonfat greek yogurt.

I had this along with 2 thin slices of very lean pan seared deli ham.

Makes 9 servings.

COOK’S NOTE:  I suppose this same recipe might be made with gluten free oats and possibly a gluten free flour blend, but might have to adjust the quantities.

For 9 servings:

Calories 109
Fat 2 g
Carbohydrate 20 g  (Dietary Fiber 3 g)
Protein 4 g

Spiced Pumpkin Latte

‘Tis the season for pumpkin!

This warm Spiced Pumpkin Latte, full of  flavor, hits the spot and can satisfy that desire for something sweet and delicious!

Spiced Pumpkin Latte

8 oz brewed coffee
1 tsp real butter
1 tsp coconut oil
½ tsp pumpkin pie spice
½ tsp cinnamon
1 heaping Tbsp of real pure pumpkin
2-3 packets of Stevia (to taste)
1/4 cup cream

Add cream to a 12 oz mug.  Pour latte mixture into mug.
Top with whipped cream and a sprinkle of pumpkin pie spice or cinnamon.
Serve immeadiately.

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*Spiced Pumpkin Latte (S) in the Trim Healthy Mama’s plan.

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Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

Pumpkin Bars ~ Grain Free • Wheat Free • Sugar Free

October and cooler weather brings on that desire to bake!

This tasty bar recipe is perfect for breakfast or dessert.

(Here’s my version of pumpkin bars topped with a warm cinnamon butter cream sauce that I just threw together using cream, Stevia, and cinnamon.)

 Low Carb Pumpkin Bars

 2 cup blanched almond flour (I like Honeyville)
2 tsp. aluminum-free baking powder
2 tsp. cinnamon
1 tsp. sea salt
1 tsp. baking soda
4 large eggs
1 15 oz. can of real pumpkin
1 cup granular sweetener (for example, Swerve)

    Preheat oven to 350º F.   Grease 9×13 inch glass cake pan or spray with    non-stick spray. I like to fill my Misto sprayer with coconut oil.  In medium mixing bowl, sift together almond flour, baking powder, cinnamon,
salt and baking soda. Set aside.

  In the bowl of your electric mixer, blend together eggs, pumpkin and sweetener until smooth.  Add the dry ingredients to the wet and combine on low speed until smooth.  Pour pumpkin bar batter into cake dish and smooth with spatula.  Bake for 40-45 minutes or until toothpick inserted in middle comes out clean.

  Completely cool on rack before cutting and serving. Top with your choice of real whipped cream or buttery cinnamon glaze.

Serves 15.  Nutrition Information: 120 calories 9 g fat, 6 g carbs, 3 g fiber, 3 g net carbs, 5 g protein (without the toppings)

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Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

It’s Almost Thanksgiving! Holiday Hits

It’s almost Thanksgiving and I enjoyed my first of three Thanksgiving meals with my family last night.  Good times and good food.

I know I haven’t posted a lot lately due to real life taking over and no time to share all the great things going on!  I wish I could just push a button and have a post with pictures pop up.   Wouldn’t that be so neat?!

I’ll be reminding us of some old fashioned high carb treats and some delicious low carb treats so be sure and scroll on down.

I’m so thankful for all my faithful readers and visitors.  Thank you for being here!

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I wanted to share some recipes that are already posted here that are great for the holidays.  I seem to make some of the these dishes over and over again ’cause they are so good!  🙂

For those not so worried about their blood sugar…

Nutter Butter Banana Pudding

Brownie Crusted Butterfinger Cheesecake

Sopapilla Cheesecake   yum!

Coconut Macaroons

Easy Peanut Butter Fudge

Applesauce Nut Cake     (no eggs!)

Easy Chess Pie

Old Fashioned Chocolate Cream Pie

Banana Cake with Cream Cheese Frosting

 

Cheesy Broccoli Rice Casserole

Heavenly Yeast Rolls

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And now for some LOWER CARB treats…

Cheesy Roasted Cauliflower with Bacon

Pumpkin Pie

Butter Pecan Creme Brulee

The best Chocolate Chip Cheesecake ever!

Blender Coconut Pie

Carbuik Muffins

Peanut Butter Chocolate Chip Muffins

Cream Cheese & Bacon Stuffed Peppers aka Poppers!

More Low carb links:

LOW CARB

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Have a very safe and happy Thanksgiving!

Pumpkin Chocolate Chip Softies

A few weeks ago, I tried baking some chocolate chip cookies.

The only problem was, I couldn’t find any sugar free chocolate chips so I made my own.  They promptly melted when I added them into my batter.  The cookies were still tasty, but not quite what I was looking for.

Upon finding some Hershey sugar free chocolate chips,  I was really excited to be able to make a “real” chocolate chip cookie, the low carb way.

I remembered my low carb biscuit recipe and decided to make this cookie basically the same way with a few tweaks.  I was very pleased with the results and will be making these again.

Mix the egg, cream, pumpkin, and vanilla.  Next add the Splenda, salt, and spices.  Mix Carbquik and  baking powder together, then combine it with the egg/pumpkin mixture.  Finally, gently stir in the chocolate chips.

Drop by a teaspoon onto a lightly buttered baking sheet.

Bake at 350º for 10-12 minutes.  Remove from oven and cool.

Pumpkin Chocolate Chip Softies

1  1/2 cups Carbquik  (or low carb baking mix)

1 cup granulated Splenda (or 1 cup of Swerve brand sweetener)

2/3 cup sugar free chocolate chips (Enjoy Life brand)

1 tsp baking powder

1/2 cup pumpkin

1 egg, beaten with a fork

1/4 cup heavy cream

1 tsp vanilla

1 tsp cinnamon

1 tsp pumpkin pie spice

Pinch salt

Mix the egg, cream, pumpkin, and vanilla.  Next add the sweetener, salt, and spices.  Blend the baking mix  and  baking powder together, then combine it with the egg/pumpkin mixture.

Finally, gently stir in the chocolate chips.  Drop by a teaspoon onto a lightly buttered baking sheet.  I used my well-used small round pan since I was testing this recipe in my toaster oven.

Bake at 350º for 10-12 minutes.  Remove from oven and cool. Store in a covered container.  Makes 14-16 small cookies.

* These cookies have a soft cake-like texture and I thought they were great right out of the oven.  Several hours later, they were even more delicious!  The chips had hardened and the cookies had a sturdier texture.

If low carb is not for you, try adding some pumpkin and spices to your favorite chocolate chip cookie recipe for a tasty treat.

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Today I’m partying with these crafty people

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Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks for your support!

Sausage Pumpkin Soup

It’s soup time!

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The weather is just right, so I made a big pot of this hearty low carb soup.  It’s very rich and filling.

I’ve heard that is is good made with all types of sausage and even ham.  Now that sounds like a great choice!   Might have to try that soon myself.

My niece blessed me with some fresh, fairly lean sausage so I used that and had very little grease to drain at all.  Here’s how I did it:

Sausage Pumpkin Soup

1 1/2 lbs breakfast sausage
1 1/2 cups sliced mushrooms
1 cup cream
1 cup water
4 cups chicken broth
1  15 oz. can pumpkin
½ tsp garlic powder
½ tsp onion powder
sea salt & black pepper to taste

In a large stew pot or Dutch oven, brown the sausage , drain if necessary and add spices and mushrooms.  Keep stirring and cooking until browned.  Add broth and pumpkin.  Stir until combined.  Stir in cream.  Simmer for 45 minutes or do as I did . . .

I had to leave for a while so I decided to finish cooking the soup in the crock pot.  I was gone for 2 hours.  When I returned, it was steaming hot and ready to eat.

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Today I’m joining a link party over at

Remodelaholic

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Menu Plan Monday

We finally have RAIN!

It’s been several weeks since we had rain, so we’re excited now maybe we can have a bonfire soon!  That’s one of our favorite cool weather activities.  There’s nothing like eating roasted hot dogs and marshmallows, while wrapped up in a blanket, and sitting around an open fire.

We like to go by the Ultimate Camp Resource website for great bonfire games and stories.   Check’m out for your next bonfire!

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I’m joining Menu Plan Monday over at Organizing Junkie today.  Check out the OJ website today for more great menu plans!

Monday –  Chili (leftover from the huge pot made Sunday)

Tuesday – Salmon Patties , green beans

Wednesday –  Easy Cheesy Burger Skillet

Thursday – Roasted Chicken with veggies, LCSF Pumpkin Pie

Friday – Eating out ( no kids night out 🙂 )

 

Have a great Monday!

Low Carb & Sugar Free Pumpkin Pie

I finally made this wonderful pie!

There’s nothing like the taste of Pumpkin Pie to let you know that Autumn has arrived.

Too bad I didn’t have some cream left over for garnishing.  Grace2882’s looks so good with the whipped cream on top!

Thanks for such a fabulous recipe, Grace!  You can find the recipe here at Grace’s blog.