Weekly Recipe Round-Up: September 12, 2018

Let's be honest, y'all. I am not a food blogger. I don't have the patience to take pictures of every step of a recipe. I don't want to write out long stories about the things I cook (and, honestly, I hate having to scroll through blog posts to get to the actual recipe). So, I wanted to share some of the things I love to make in a way that made sense for me.

With that, I've settled on a Wednesday Weekly Recipe Round-up - every Wednesday, I will be sharing 3-5 recipes that I've made in the past week that we have loved. A simple pictures snapped on my phone and healthy, wholesome food to make you feel good... It's here.

Pumpkin Breakfast Bake

Hi, I’m Sarra and I’m #TeamPumpkinSpice (you already knew that, though, didn’t you?) This (no sugar added) Pumpkin Breakfast Bake was so good, I ate 3 pieces (and didn’t feel guilty.)

INGREDIENTS
- 1 cup pumpkin purée
- 3 large eggs
- 2/3 cup full fat coconut milk
- 1 large ripe banana, mashed
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon, divides use
- 1/4 tsp salt
- 1 large apple, peeled and diced
- 3/4 cup chopped pecans

1. Preheat oven to 350 degrees. Grease an 8x8 square pan with coconut oil or spray; set aside.
   
2. In a large bowl, combine pumpkin, banana, eggs, coconut milk, pumpkin pie spice, 1/2 tsp cinnamon, and salt. Using a hand mixer or immersion blender, beat the ingredients together.
   
3. In a separate bowl, sprinkle remaining cinnamon on the diced apple and coat the apples. 
   
4. Mix apples into the wet ingredients; pour into pan.
   
5. Sprinkle pecans along the top of dish (and an extra sprinkle of cinnamon, if you feel like it) and put in oven.
   
6. Bake for 35-40 minutes. The top should be mostly firm and golden!
   
7. Let sit for 10 minutes before serving.

Eat it hot, cold, room temperature... Do your pumpkin spice thing.

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Super Simple Breakfast Bowl

This bowl is my new favourite thing to throw together in the morning because ... it's easy. And delicious. What else is there?

INGREDIENTS
- 1 tsp coconut oil
- 1 ripe banana, mashed
- 1 tsp cinnamon, divided use
- 2 eggs
- 1/4 apple, sliced (I used Granny Smith)
- 1 tsp of unsweetened coconut 
- 1 tsp of pecan pieces

DIRECTIONS

1. Add coconut oil to frying pan and heat over medium heat.
2. In a small bowl mix together mashed banana and eggs. Add in 1/2 tsp cinnamon and mix.
3. Add batter to frying pan and mix around (much like scrambled eggs) until cook.
4. Put in bowl and top with apple, coconut, remaining cinnamon, and pecans.

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Homemade Pumpkin Spice Latte

I mean, my dog's name is Pumpkin Spice. You can't blame me, right? I swore off dairy, sugar, and all things fun for the month of September (including Starbucks) ... so, I had to make it happen at home.

INGREDIENTS
- 1/2 cup coconut milk
- 1 cup freshly brewed coffee
- 1/4 cup canned pumpkin
- 1 tsp coconut oil
- 1 tablespoon date sugar OR 3 pitted Medjool dates
- 1/2 tsp pumpkin spice
- cinnamon

DIRECTIONS

1. In a small saucepan over medium heat, mix together coconut milk, pumpkin, date/date sugar, and pumpkin spice. Bring almost to a boil.
2. Add coconut milk mixture to blender. Add coffee and coconut oil. Blend until smooth. (It will get all frothy and amazing, thanks to the coconut oil. You MUST blend, otherwise it'll be... just grease).
3. ​Pour through a fine strainer into a coffee cup, top with a sprinkle of cinnamon, and enjoy!

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Try one of these recipes? Please leave a comment! I'd love to hear from you!