'Tis the season

Christmas trees in windows…all lit up, wreaths hanging on doors and windows, kids in Santa hats; everywhere I look there are signs of the season.  I keep thinking that I’ve got to get out to the garage and grab that bin of decorations out!

While I haven’t found the time with my busy schedule the last couple of weeks to decorate the house or bake elaborate treats, in my own weird ways I find opportunities to celebrate the season, even on a week day.  How about pumpkin pie and coffee for breakfast?  I know that sounds completely indulgent, but I’ve done it 2 days in a row and feel positively healthy about it.  I used this simple Paleo recipe, to make a relatively healthy, gluten-free, morning treat.

2 very ripe bananas

1 can pumpkin puree (about 15-16 oz)

½ cup brown or coconut sugar

1 tsp cinnamon

½ tsp ground ginger

¼ tsp all spice

1/8 tsp ground cloves

1 sprinkle fresh grated nutmeg

Put all these items in the food processor and blend until smooth and uniform.  Scoop or pour the mixture into lined cupcake pan.  Bake for 20 min at 350.  They come out kind of puddingy so I refrigerated them before serving.  I might change up the recipe and add in 1-2 eggs to help the consistency be more dense, but if you want to keep them vegan, the texture has been light and lovely, so no need to change it. 

Also I don’t believe there is anything wrong with full fat milk or cream, in moderation. So I made some homemade whip cream and used just a whisper of vanilla and maple syrup to flavor it.  I serve my mini pumpkin pies for breakfast with a healthy spoonful of cream on top and even a sprinkling of leftover candied pecans that I’ve been snacking on all week. 

See if you can find a creative and festive way to spice up your breakfast.  It puts me in a great mood all day and makes me feel jolly even on the most hectic of days.