Thursday, October 13, 2016

Pumpkin Spice Protein Bake

Happy Friday, friends! I have an incredible, protein-packed, and easy recipe that you guys are going to love. It’s perfect as a make-ahead breakfast during the week or a lazy weekend brunch. A huge thank you to Muuna for partnering with me on this blog post!

Guys, I might just eat this Pumpkin Spice Protein Bake every morning for the rest of my life. For real. It’s so, so, soooo good.


When I first tasted this breakfast bake, I literally said out loud: “Damn, that’s good.” And I’ve been obsessed with it ever since. The flavor is absolutely delicious (hello, pumpkin spice!) and the texture reminds me of a soft, warm muffin. Mmm!


It’s also so simple to make (just blend and bake), so it’s a great make-ahead breakfast for busy mornings or laid-back weekends. All you need to do is reheat it in the morning. Easy-peasy.


But the best part about this recipe is just how perfect it is for starting your morning off on the right foot. Made with rolled oats, pumpkin, eggs, cottage cheese, and walnuts, it’s a wholesome, nutritious, and balanced way to start your day.


One of the main ingredients in this recipe is lowfat plain Muuna cottage cheese, which is, oh, so tasty. Its creamy, melt-in-your-mouth goodness is paired with real fruit (minus the artificial flavors, colors or sweeteners) and loaded with protein– more so than other cottage cheese brands and even some Greek yogurts on the market.


For example, the Muuna lowfat plain has 19 grams of protein per serving compared to just 10 grams per serving of another brand of cottage cheese that we sometimes buy. How great it that?! And, I swear, the Munna is so much creamier!

Muuna comes in single-serve cups that are travel-friendly, portion-controlled, and perfect for snacking– for both adults and kids. Qman lovvvves the pineapple and mango flavors!


I hope you guys enjoyed hearing about Muuna. It’s a new product, so it’s showing up on store shelves as we speak, but feel free to check if it’s sold near you.



  • 1.5 cups quick oats
  • 5.3 ounces Muuna lowfat plain cottage cheese
  • 1 cup canned pumpkin
  • 1/3 cup maple syrup
  • 2 eggs
  • 1/2 cup liquid egg whites (or 3 whites from shell)
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2 tbsp finely chopped walnuts


Preheat oven to 350 degrees F. Combine above ingredients, except walnuts, in a food processor for about 60 seconds. Batter should be a little chunky.

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Prepare a 9 X 9 baking pan with non-stick cooking spray and then pour the batter inside. Smooth the top of the batter with a spatula and then sprinkle with walnuts.


Bake for 32-34 minutes until cooked all the way through. Remove from oven and allow to cool for about 5 minutes before serving. Enjoy with maple syrup or a big scoop of Muuna cottage cheese.

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Makes 9 servings

Macros: P 6 C 20 F 4

from Carrots 'N' Cake

How Expressing Your Emotions—or Not—Affects Your Health

Happy Hour At Red Pump Kitchen

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Red Pump Kitchen is one of my favorite downtown restaurants. Luckily they seem to like me back because they invited me in to write about their new happy hour menu! On Wednesdays, Thursdays and Fridays from 5-7 p.m you can get small plates and drinks specials at the bar or on the patio.
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On “Tuscan Tuesdays” they have pizzas for $7, and on Wednesdays you can bring your pooch for their own little Yappy Hour on the patio!

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Red Pump makes my favorite cocktail in town – the Hickory Sap!

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Bourbon <3

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We tried one of each of the dishes on the menu, which made for a very happy hour!

To start the Garlic Nodo, house-tied garlic knots with a marinara for dipping.

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Followed by an antipasto plate with prosciutto, mozzarella cheese, marinated artichokes, and sun-dried tomatoes. I loved making little stacks on top of the toasted baguettes – the flavors all combined so well.

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Next up was the wood fire cheese dip of the day. This rotates based on the chef’s choice, but we had chèvre, parmesan, and sun-dried tomatoes. Warm and gooey, this was sooooo good! Loved the tiny skillet : )

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I can’t help but order shishito peppers when I see them on a menu, and these were blistered and came with a spicy aioli for dunking. I also loved dipping them in the above cheese dip! Shishitos aren’t very spicy, but they remind me of a cross between a jalapeño and green pepper in flavor.

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The flatbread of the day was topped with all kind of goodness! Soppressata, parmesan, arugula. The crust was fab.

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And finally, a glass of wine to pair with the dishes.

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Red wine can do no wrong.

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So many of you visit Cville and write me for recommendations. Right on the downtown mall, Red Pump Kitchen is a great place for Tuscan-inspired food, outdoor dining and people watching, luscious cocktails, and now, happy hour!

Thanks to Red Pump Kitchen for hosting me. I was not paid for this review but received our meal and drinks in exchange. 

from Kath Eats Real Food

Clean Eating Thursday Recipe Linkup – Halloween Recipes

Clean Eating Thursday Recipe Linkup - Halloween Recipes

YAAAAASSSSS!!!! It’s October!!!!! FINALLY!!!!

I live for this month. It’s my absolute favorite month of the year! My pumpkins are almost ready to pick, the pumpkin patches are all open and offering… Read more →

from The Gracious Pantry