PSL & Pumpkin Chocolate Spice Bars

I love Fall. Cooler weather, nice orange colors all around, pumpkins, sweet potatoes, Thanksgiving...etc! My favorite things during this time are pumpkin spice lattes and pumpkin pies.

Pumpkin spice latte (PSL) is extremely popular during this time of year and people anxiously await its arrival (earlier each year). Even though it tastes like heaven, it's not that good for you. The PSL syrup is made with condensed milk and also has high fructose corn syrup. These are the ingredients for the PSL syrup:    

CONDENSED NONFAT MILK, SUGAR, HIGH FRUCTOSE CORN SYRUP, ANNATO (FOR COLOR), NATURAL AND ARITIFICIAL  FLAVORS, CARAMEL COLOR, SALT, POTASSIUM SORBATE (PRESERVATIVE).


Needless to say...if you have a PSL more than a couple times a week, it's going to take a toll.

For this post, I am sharing a vegan/healthy PSL and pumpkin spice bars (healthy but not vegan).

Don't forget to scroll down for amazing pumpkin spice bars!


Pumpkin Spice Latte


You'll need:

• 1 heaping tbsp of canned pumpkin/pumpkin puree
• 1 cup almond milk (divided into 1/2 cups if you have steamer)
• 1/2 tsp vanilla
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• pinch ground ginger
• 1 tbsp honey or maple syrup
• shot of espresso or 1/2 cup strongly brewed coffee

1. Mix (with a whisk or fork) the pumpkin, 1/2 cup milk (or 1 full cup if you dont have a milk steamer) spices and honey/syrup. 

2. Heat in the microwave for 45 seconds or until hot enough.

3. Steam remaining 1/2 cup milk (if you have a milk steamer)

4. Add 1/2 cup strong brewed coffee or 1 shot of espresso (or two?!)

5. First, add coffee, then pumpkin mixture and finally top off with steamed milk and some sprinkled cinnamon. 

 Pumpkin Spice Bars (with chocolate chips!)

You don't need oil or butter to make these bars and they are super spongy and delicious!

You'll need:

• 1/2 cup + 1 tbsp pumpkin puree/canned pumpkin
• 1/4 cup flour (whole wheat, all purpose or oat flour)
• heaping 1/4 cup peanut butter or almond butter
• 1/4 cup honey
• 2 eggs
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 cup medium sized chocolate chips (I used dark) -- if you have small chips, use a little less

1. Preheat oven to 350 F.

2. Grease an 8 x 8 pan with spray or butter or oil.

3. Mix all ingredients all wet ingredients in bowl. Add dry ingredients and finally add chocolate chips!

4. Bake for 20 minutes.

5. Let cool in pan for at least 10 minutes before serving (cut into bars).

Italian Vegetable Bake

I am back again!

This is a dish that can be served as a side or a main entree. We had it for dinner (pretty big pieces) with some bread. You know what would be great with this? freshly baked garlic bread and a salad.

Think of this as a lasagna without the noodles and the cheese...

Ingredients

• 1 eggplant
• 2 zucchinis (small to medium sized)
• 1/2 red bell pepper (julienned)
• 1/2 white onion (julienned)
• 1 cup cooked lima or white beans 
• 1 package mushrooms (white will do)
• 1 jar marinara or tomato sauce
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tbsp oregano
• salt and pepper to taste

1. Cook the white beans or lima beans  until soft (if not using canned). Usually fresh beans have to be soaked overnight and then simmered in a pot on medium heat for about an hour or an hour and a half.

2. Preheat oven to 350F. 

3. Use a mandolin (or you could use a knife...note: more time consuming) to slice zucchini and eggplant with 1 tbsp olive oil. 

4. Sautee or grill mushrooms with garlic cloves and some olive oil. Sautee red bell pepper and onion until soft.

5. Grill eggplant and zucchini with olive oil. About 5-6 minutes on each side (set aside).

6. Mix red bell pepper and onion with oregano and white beans (or lima beans) in a food processor or blender until paste forms. Should look like hummus almost. Set aside. 

7. Assemble "lasagna"

            - Place one layer of marinara or tomato sauce in an oven proof pan (9 x 13). 

            - Then layer some eggplant slices. 

            - Add white bean mix (if you have enough for two layers great and if not just put all of it on)

            - Add layer of zucchini and mushrooms. 

            - Then: marinara sauce.

            - Keep going until you ran out of vegetables (I think I had about 4 layers total). End with marinara sauce.

(optional** add parmesan cheese on top of the last marinara sauce layer)

8. Bake for 40 minutes (until bubbly and parmesan cheese somewhat crusty).

Enjoy!!

Pam & Oscar