Jamie Eason’s Pumpkin Bars

It’s PUMPKIN season, y’all! Living in Korea can suck sometimes when it comes to getting things at the commissary. I swear people hoard when they find things in stock and then you never know when it will be back again. Thankfully I have a person on the inside that let me know when the canned pumpkin was coming back. Timmy and I headed out and stocked up on a few cans (and coconut oil while it was there again!) Don’t worry, I didn’t go nuts and clear the shelves. Isn’t that rule #1 of extreme couponing? Dont be a shelf clearer? Not that I have any coupons for pumpkin but you know what I mean.

Anyway, back to the title. I have plans for some overnight crock pot pumpkin oatmeal but wanted to make something now! I went for the Jamie Eason protein bars. Seemed like a better snacky option than a lot of other recipes I found on Pinterest.

For those of you who don’t know Jamie Eason you can find out who she is HERE and check out her Live Fit program HERE.

She has a lot of recipes posted up on BodyBuilding.com but here is the pumpkin protein bar…

pumpkin bars

Pumpkin Protein Bars

½ C Xylitol Brown Sugar Blend (Ideal)
1- 4 oz. jar baby food applesauce
2 tsp. ground cinnamon
1 ½ tsp. ground ginger
½ tsp. ground clove
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 tsp. vanilla extract
4 large egg whites
1- 15 oz. can of raw pumpkin
2 C oat flour
2 scoops vanilla whey protein
½ cup almond milk
½ C chopped walnuts (optional)
Preheat the oven to 350.
Spray a 9 X 13 Pyrex dish with non-stick spray.
Combine first 11 ingredients and mix well.
Add the final 3 ingredients (4, if adding walnuts), and mix until incorporated.
 Spread batter into the Pyrex dish and back for 30 min.

Pumpkin Bread

I said I was going to post more this week, didn’t I? So sorry. I finally jumped on the Hunger Games wagon and haven’t really stopped reading which means I’ve been sitting on the couch doing nothing for a few days. I’ll probably finish Catching Fire tonight and will go nuts since I have to wait until I can make it back to the library for book 3.

Anywho, I have a lot of pumpkin to use and have been looking through recipes for something easyish to make. I settled on some cookies before I realized I didn’t have the butter to make them. Lame. So I decided I wanted Starbucks pumpkin bread since I haven’t seen it here. I searched Pinterest until I found a recipe that I had all the ingredients for.

Check it out HERE.

The ingredients are:

1 ½ cups flour (I used a mix of white and wheat because I can’t just follow directions)
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon allspice
½ teaspoon salt
4 eggs
1 cup sugar
¼ cup brown sugar
½ teaspoon vanilla
¾ cup pumpkin puree
¾ cup canola oil

What to do:

Preheat oven to 350 degrees.

Mix first 8 ingredients (everything before the eggs) in a large bowl.

In a separate bowl mix the eggs, sugar, and vanilla before adding the pumpkin and oil.

Combine them all and dump in a loaf pan.

The original recipe had the option of adding pumpkin seeds to the top. All I had were almonds so I put them on the top of half the loaf.

Bake at 350* for about 60 minutes. Cool and slice. Yummo!

It’s been a couple years since I’ve have the real Starbucks pumpkin bread but this is pretty darn good stuff! The home made pumpkin coffee creamer I made to go with it though was absolutely awful.

Trying out Quinoa Chili

I bought a box of quinoa a while back. It seems like the ‘in’ thing to make with all the healthy people. I don’t even know what it is or how to use it. What IS it?! I remembered my pal Jessica at The Tangerine posted a recipe for Quinoa Chili. We like chili! It’s fallish here! Lets DO it. I added what I needed to this week’s meal plan and grocery list and made it happen.

 Here is the recipe straight from Jessica’s blog:

1 cup dry quinoa
2 cups water or vegetable broth
Chili seasoning (You can use the packet or a homemade blend like this)
1 can diced tomato – undrained

1 green bell pepper – chopped
1 small jalapeño – diced

1 can red kidney beans – undrained
1 can black beans – drained & rinsed
1 tsp crushed red pepper (vary for desired spiciness)

Cook the quinoa according to the directions on the package. While that was going I chopped my bell pepper.

Once it’s done transfer it to a large pot (unless you just cooked it in the pot like I didn’t do). Add your peppers, tomatoes, and chili seasoning.

Once the peppers are tender go ahead and add the beans.  It was really dry so I added the broth here a little at a time until it was the consistency I thought it should be.


So, we made it, we ate it, and I love it!

It was different but still pretty tasty. I will definitely make it again and I’m excited for leftovers 😀 Thank you Jessica for the original recipe

Sweet Tea Junkie

First off, what do you all do at 9pm on a school night after a long weekend? I clean up my kitchen and decide I need to take pictures of my sweet tea pitcher. And then maybe the ‘ingredients’ (all 3 of them) because they’re still on the counter. And then I have to FILL a cup to make it look presentable so then I have to just go ahead and drink it. And now that I’m up drinking sweet tea and watching some awful OWN show that I don’t even know the name of I may as well throw out a blog post because if I wait until tomorrow I will forget the pictures exist and no one will ever know how I have been downing Starbucks tumblers of sweet tea like it’s going out of style.

And now that THAT is out of the way…

I’ve been a fan of sweet tea (southern style loaded with sugar that almost tastes like peroxide, not Brisk like they give you in HI when you order a sweet tea) since we lived in Hawaii and my first out of Tucson friends were all from Tennessee. Jenifer taught me to love sweet tea. And then I found Dixie Grill where they stir large vats of it with their arms and serve it in giant mugs the size of my head (that a tiny baby Layla was still able to grab and spike to the ground, shattering it into pieces).

And then I moved to Alabama. Helloooo Guthrie’s. You can buy it by the gallon? And it’s amazing? *drool* Speaking of Guthrie’s…their sauce would be a whole new post. Yum.

I’ve been making the tea off and on. I crave it and need it and then I feel bad because we are taking in so. much. sugar. We go months without it until I have it somewhere or hear about it and then I run out to buy tea bags and go through it all over again.

Which is what I’ve done recently. Only this time…I made it with Truvia. Don’t judge me all you die hard southern sweet tea drinkers.


Clean sweet tea


I’ve been buying separate gallons of water just to make tea so I don’t blow through our monthly delivered water jugs.  And FYI – 1.5 cup sugar = 3/4 cup Truvia.

I think it tastes pretty good. Not too fake. Even Thomas said it didn’t taste bad and usually he will be #1 when it comes to calling me out on my bad tasting ‘healthy’ food.

So, I’m not sure how good chugging all the Truvia is but I spose it is natural compared to other artificial sweeteners. I may try Xylitol next since it’s good for our teeth…but the package is in Korean so the conversion isn’t as easy. Unless I Google it. I’m sure I could figure it out.

Also, I’m not sure if the caffeine is so great. I’m a big coffee drinker but usually just one big strong cup in the morning…not a steady flow through out the day.

I mean come on, are you reading this post? I need to eat some carbs and go to bed.Just as soon as I finish my sweet tea…

Clean Sweet tea

PS – I may or may not have bought this gallon family sized Pampered Chef Quick Stir Pitcher JUST to make sweet tea.

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