Lately, grocery store aisles seem like endless opportunities to fill a cart with sweet Halloween treats. And while sometimes you probably do just do need to eat one jack-o’lantern shaped Reece’s peanut butter cup, it’s not the best decision every store trip. But making sweets at home allows you to control portions and ingredients and in just 10 minutes this pumpkin dip will satisfy a treat craving without putting you or your family in a sugar coma.
- ¾ cup of pumpkin puree
- 1 cup of plain Greek yogurt
- 1 teaspoon of ground cinnamon
- ¼ teaspoon of ground ginger
- ¼ teaspoon of ground nutmeg
- ⅛ teaspoon of ground cloves (or just a pinch!)
- ¼ teaspoon of vanilla extract
- Heat the pumpkin filling over medium heat, stirring occasionally with a spatula for about 3 minutes.
- Stir in the spices and allow the puree to cook for about 1 additional minute.
- Remove the pumpkin from the heat and allow it to cool for a few minutes.
- Combine the pumpkin mixture, yogurt, and vanilla and beat vigorously until everything is fully combined.
- Transfer the dip to a container or bowl, cover, and refrigerate for at least an hour to allow the flavors to meld.
- Serve with apples or top with granola for an easy on the go snack!
Meet Linda, a RAD runner from Hartford!
Linda spent several years training as a long distance runner and was then diagnosed with breast cancer. Linda continued running through chemo and made it through 10 miles of a half marathon while in the midst of chemo treatments. In Linda’s own words:
I was diagnosed with breast cancer and used running to get me through chemo – I had signed up for a half marathon – I managed to get through the first 10 miles before the chemo kicked in. I have completed 2 – 10 mile races and a number of fun runs… I am signed up for 2 half marathons the beginning of 2016 – I am going to cross the finish line…
This month we celebrate Linda and all other RAD runners by spreading the word about breast cancer awareness.
The frappuccino has been uniting people since Zoolander, and the best time to sip on this cool beverage is when they add a little pumpkin to the frothy mix. Our love for this fall pastime is only hindered by the way it drains our bank accounts and increases our waistlines. One of these babies from Starbucks can add an extra 630 calories to your day, but the alternative we made below is a guilt free treat at 68 calories! So Pumpkin Spices, follow the recipe below to save your cash and alleviate the guilt about drinking your calories.
-12 oz (1 1/2 C.) COLD coffee
-10 oz (1 1/4 C.) unsweetened vanilla almond milk (or any other milk, but it will change the calorie count)
-1/4 C. pumpkin puree
-3 Tablespoons pure maple sugar (may also use honey or agave)
-1 1/2 teaspoons pumpkin pie spice
-fat free whipped cream (optional)
Brew the coffee and refrigerate overnight. THE COFFEE MUST BE COLD!
Whisk together milk, pumpkin, maple sugar, and pumpkin pie spice together. Pour mixture into ice cubes and freeze.
Once the pumpkin ice cubes are frozen and the coffee is cooled, add both elements into a blender and blend on high until smooth and icy.
If the mixture isn’t blending well, add more milk or add extra spices if you want more of a kick and continue to blend. Pour into cup, top with whip cream if desired, and serve immediately. Kiss your Starbucks goodbye, because this frappuccino is your new best friend.