You might say I am forcing fall a bit, but as soon as October hits I am ready for sweatshirts, cozy plaid blankets, and pumpkin goodies. I love the change in seasons, even though Southern California’s are mild.
I am no cook by any means, if fact I refer to myself as the lazy cook. In all honestly I simply don’t like recipes that contain tons of ingredients and tons of steps. But I am not big into eating out every day of the week either.
I want to eat simple, healthy food that taste good. Rich, creamy meals usually leave me feeling sluggish and low energy and over the years I have transitioned my tastebuds to the point where I crave healthy food more and rich food is not evening appealing. You can read more about my journey here.
My healthy eating strategies lie in finding meals that are simple to prepare and throw in a couple new recipes here and there when I feel inspired. In fact, my goal right now is to try one simple new recipe each week and create a simple eating recipe booklet. Pumpkin inspired me this weekend so here ya go!
- 1 cup quick cooking oatmeal
- 2 scoops vanilla protein powder (I used cake batter, any protein flavor that will blend well with pumpkin)
- 1 small packet of truvia or stevia
- 1 tbsp cinnamon
- 1/2 tsp of pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 egg whites
- 1/4 cup pumpkin puree
- 1/2 cup unsweetened almond milk
- Combine all ingredients in a bowl and mix together.
- Heat pan and coat with a cooking spray.
- Use a 1/4 cup to scoop a small amount of batter on pan.
- Cook until solid enough to flip and then cook on the other side until done.
Makes 4-6 pancakes, depending on the size.
I will top mine with peanut butter or a dollop of greek yogurt.