You may see a trend that I am all about creating your, own, unique rules when it comes to eating and sometimes I think we get so stuck in the rules, that we never allow ourselves to step outside the box and follow, gasp, what our body is really asking for. What a novel concept! (Just a hint of sarcasm here).
I felt like pumpkin the other day and, with an oh so late Christmas exchange with one of my best girls, the candy cane coffee I received was just enough motivation to feel a little holiday like in April.
Here is a healthier alternative to a pumpkin loaf that should be treated just like all other food. Everything in moderation. Meaning if you have been craving just “a little something”, eat it. It will NOT derail your goals and could actually save you from binges later on in the week or month.
What you eat NOW will directly affect what you eat in the future. So if you are restricting yourself with an apple for breakfast, lettuce for lunch and picking at dinner, just know your hunger and cravings will catch up with you at some point and you will over consume in some shape or form.
1 TBSP of vanilla
1 – 15 oz can of pumpkin puree (not pie filling)
1/4 cup of honey
1 TBSP of pumpkin pie spice
1/4 cup of melted coconut oil
Sprinkle of salt
1/4 cup coconut flour
1- cup of almond flour
1 scoop of vanilla protein powder
1 tsp pf baking powder.
1. Preheat oven to 350.
2. Mix together eggs, vanilla, pumpkin, oil and honey.
3. In a different bowl mix together all other ingredients.
4. Mix the wet and dry ingredients together. Pour into a well greased pan or foil lined pan coated with cooking spray.
5. Bake for 45-55 minutes until a knife cuts it out clean.
6. Find some candy cane coffee and enjoy! 🙂