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Happy Halloween! Cinnamon Pumpkin Pie Smoothie

Happy Halloween!

How more fitting to celebrate this super fun day then to make recipes full of pumpkins!

I absolutely LOVE pumpkins! From pie, to smoothies, to pancakes and even lattes…..I’ve been whipping up pumpkin recipes like no tomorrow!

I think I may have to stock pile cans of organic pumpkin puree just so I can continue to make delicious recipes this season!

This smoothie recipe have become a staple in my morning routine. Delicious, easy to make and nourishing!

Pumpkin is incredibly rich in beta carotene – a super nutrient that converts to vitamin A. This incredible vitamin helps boost your immune system, is heart protective and is essential for eye health.

In just 1 cup of pureed pumpkin (organic of course!), you get a whooping 7 grams of fibre and 3 grams of protein. Plus, its really low cal (if you’re into that whole calorie counting thing….me…not so much!). This makes it a perfect addition to your morning smoothies! Protein + fibre = a happy and full tummy!

I’ve added some extra key ingredients to my pumpkin smoothie, such as additional protein for the extra fullness factor, immune support and beautiful lean muscle building benefits. Can’t go wrong with a little extra protein! 🙂

Some extra fruit and blood sugar balancing cinnamon gave this smoothie the perfect sweetness!

 

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Also, take a look at the pumpkins we carved this year! Every year my boyfriend and I get together with his sisters and we have a pumpkin carving contest! I won this year! Yay! I carved BANE (villain from Batman) and it was a winner! Thought he would make the perfect Halloween Villain!

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Happy Carving!

Health & Abundance,
Samantha

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Festive Cranberry Quinoa Salad

Nothing beats a delicious and healthy side dish that is easy to prepare and is full of fall flavours!

This simple and elegant quinoa salad makes a great main dish or served along side chicken, fish or a holiday roasted turkey!

In this quick video below, I show you how to easily prepare this dish!

Enjoy!

Recipe

Ingredients:

  • 1 cup cooked quinoa
  • 1/2 cup chopped celery
  • 1 bunch chopped green onion
  • 1/3 cup chopped pecans
  • 1/3 cup pumpkin seeds
  • 1/3 cups dried cranberries
  • Mustard greens
  • Chopped parsley

Dressing Ingredients

  • Juice of 1 lemon
  • 3 tbp olive oil
  • 1 crushed garlic clove
  • Herbs of choice (I used oregano)

Add all ingredients to cooled and cooked quinoa. Add dressing and mix well.

Enjoy!

Health & Abundance,

Samantha 🙂

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A Note on Fat and Why You NEED to Make THIS Bacon recipe!

Bacon is good!

I’m sure you never thought you’d hear a nutritionist say that!?

Now you know I’m all about quality. When I say bacon, I don’t mean the generic kind you buy at just any grocery store that is loaded with nitrates and sodium.

I’m talking bacon that is free of all chemicals, preservatives, pesticides and herbicides. That kinda bacon. Go get your hands on that kinda bacon and get to cooking up this delicious recipe!

You will love the blend of salty and sweet in this delicious mix! Fall provides us with such an array of amazing, nutrient rich vegetables and not to mention, a variety of incredibly tasty apples. This recipe helps you utilize all that goodness into one pot!

I served this up with some roasted chicken thighs for a delicious and nutritious dinner.

Now…a quick note on bacon, and fat! You see, our bodies NEED fat. I don’t advise eating bacon everyday, as it is a saturated fat but still a GOOD fat as saturated is NOT the enemy! Fat and ‘high’ cholesterol foods, such as eggs, are needed for hormone development, cell membranes and most importantly, your brain!

In the paleolithic era, dating back tens of thousands of years ago (caveman styles), their diets were comprised of 75% fat (from fatty fish, meats, wild vegetables, eggs, nuts, seeds), whereas today, our fat intake is a mere 20%! Thats a huge difference.

Fatty fish and fish oil, coconut oil, hemp seeds or hemp oil, nuts, seeds, grass fed meats and grass fed butter; these are all superior choices of fat! I highly encourage you to include them in your diet.

Now…let’s eat some bacon! (although the picture may not do this recipe justice, I swear it’s delicious!)

Roasted Root Veggies with Apple and Bacon
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Ingredients
  1. 3 slices organic nitrate-free bacon
  2. 3-4 cups Brussel sprouts, cut into 4
  3. 1 medium sweet potato, diced and skin left on
  4. 1 apple, diced (I used a fuji apple)
  5. 1 tsp dried oregano
  6. 1 tsp dried rosemary
  7. 1 tsp chili flakes
  8. sea salt and fresh ground pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large cast iron pan, cook bacon slices over medium-high heat. Once bacon is cooked, set aside. Reserve grease.
  3. In the same skillet over medium-high heat, sauté sweet potato for 5 minutes in bacon grease. Transfer sweet potato to a large baking dish, add in chopped brussel sprouts, sprinkle with dried herbs, chili flakes, sea salt and pepper and roast for 25-35 minutes, until sprouts are slightly golden.
  4. About 10-15 minutes into roasting, add in chopped apple. Make sure not to overcook. In the last minute, dice bacon and stir into pan. Season with additional salt and pepper if necessary.
  5. *Alternatively, if your cast iron pan is large enough, you can add your brussel sprouts to the pan and roasted them with the sweet potato in the oven.
  6. Serve immediately on it’s own or along the side of a main dish.
Holistic Wellness https://holisticwellness.ca/

*recipe inspired by multiplydelicious.com

 

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