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on the go meal

HEALTHY PUMPKIN OVERNIGHT OATS RECIPE

Is it just me, or are the
days actually getting shorter?! As we head into the holidays, I’m constantly
feeling that my spare time is scarcer. You too?? I think it’s why so many women
struggle to stay healthy over the holidays. But, not us!!
Today’s recipe was inspired
by a lack of time and a love of fall foods ((if you can’t tell already how much
I enjoy pumpkin everything))
Last week, I posted a Sweet Potato & Squash Soup Recipe and I included in it ginger for it’s laundry list of health
benefits. So, I was looking for what I could incorporate into this meal. Thanks
to it’s lovely pumpkin orange color…tumeric took the vote!
Health Benefits of Tumeric:
REDUCES INFLAMMATION –
tumeric’s main ingredient is curcumin, which has been used in India for
thousands of years as a medicinal herb as an anti-inflammatory treatment
MOOD ENHANCEMENT – some
studies have shown tumeric helping in the treatment of depression, linking it
to boosting brain-derived neurotrophic factor levels ((low BNDF levels are
linked to depression)) & some studies have cited curcumin can boost
serotonin and dopamine levels
SKIN IMPROVEMENT – tumeric may
help improve some skin conditions like acne
DIGESTION – gas and bloating
can often be controlled with tumeric
^^I’m down!!!
These overnight oats come
together in just minutes, so you can grab it and go first thing in the morning!
Or even anytime during the day!!
Don’t you just love easy
meals?! Plus, with this one, there’s some room to add in other things you
love….sliced almonds, peanut butter, or chopped pistachios ((what I did))
Ingredients:
½ cup (gluten-free)
old-fashioned rolled oats
½ cup unsweetened vanilla
almond milk
½ cup pumpkin puree
½ cup plain Greek yogurt
½ teaspoon ground turmeric
½ teaspoon kosher salt
*Recipe makes 1 serving

Eat Your Way Lean Food Plate
Sections Fulfilled:
protein, carbohydrate
Instructions:
Mix together the oats,
almond milk, puree, yogurt, turmeric and salt in a medium bowl.
Refrigerator overnight.
Enjoy at room temperature,
or heat briefly in a microwave to desired temperature.
Check out your LG Meal Plan for the complete nutrition approach on how to eat for physical results + 100 easy-to-make recipes!

Daily Challenge: PANTRY PURGE….spend a few minutes today, purging unhealthy items from your panrty! Share what you tossed and/or what you kept with the community on Instagram #LGAccountability #LGMealPlan

HEALTHY PUMPKIN PROTEIN BAR RECIPE

It’s fall! It’s finally
fall! I grew up in the Midwest, so fall to me, means pumpkin everything. I love
to decorate with pumpkins and I love to cook with pumpkins. Using seasonal
ingredients, like pumpkin are a great way to keep your meals feeling fresh and
new as well as keeping them budget-friendly!
I don’t know about you, but
I have a difficult time finding a protein bar that serves as a complete meal
replacement. My ideal protein bar would not only have protein, but also a
source of fat and carbohydrates to complete the meal and to fit the Eat Your
Way Lean guidelines.
Well, when you can’t find
it….create it 🙂
These Healthy Pumpkin
Protein Bars are going to be my go-to all fall long for meals that I eat
outside of my home or when I’m short on time…I hope you love them just as much
as I do!
Ingredients:
1 cup canned pumpkin puree
2 teaspoons olive oil
1 teaspoon salt, divided
2 large organic eggs
1 ½ cups gluten-free oats
½ cup raisins, roughly
chopped
½ cup vanilla protein powder
¼ cup pecans, roughly
chopped
¼ cup organic maple syrup
1 ½ teaspoons pumpkin spice
1 teaspoon baking powder
*Recipe makes 9 bars (1
serving = 1 bar)
Eat Your Way Lean Food Plate
Sections Fulfilled: protein, fat, carbohydrate, extra
Instructions:
Preheat the oven to 350
degrees.
Whisk the eggs in a medium
bowl. Then, combine the eggs with the pumpkin, and add the rest of the
ingredients. Stir very well to mix.
Place a piece of parchment
in a 9×9 baking dish. Spoon the pumpkin mixture into the dish, and level with a
spatula.
Bake for 20-30 minutes, or
until a toothpick inserted into the middle comes out clean.
Let the pan cool on a drying
rack.
After 20 minutes remove the
parchment from the baking dish and let the bar mixture cool completely before
cutting. Cut into 9 bars.
These bars last for about 1
week if stored in a plastic container in the refrigerator!

Check out your LG Meal Plan for the complete nutrition approach on how to eat for physical results + 100 easy-to-make recipes!
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