Pumpkin puree can be used as a substitute for oil and butter. It gives baked good lots of moisture allowing you to reduce the amount of oil you use or cut out all together.
There is no denying that winter has arrived. The joys of numb toes, fingers and in my case, a very red nose.
I felt the cold, crisp air hit me this morning more than ever! But I’m not sad about it, on the contrary, I’m one of those people who embraces the cold season and actually looks forward to it. The only things I’m not keen on is the shorter days, the increased rain probability and…weight gain! I’ve already put on 2kg and it’s not even Christmas yet! *sigh*
It’s not often that I would feel OK about eating a muffin for breakfast. But these pumpkin chocolate chip muffins are so healthy that I CAN eat one for breakfast without feeling guilt or remorse. The only ‘not so good for you’ thing about them is the chocolate chips, but a little chocolate never hurt anyone 😛
It’s Halloween (spoooookaaaay) so I made some Halloweeny delights – although they’re neither spooky looking nor are they scary (because they’re not loaded with calories and fat :P!). So to celebrate Halloween this year, I made some Clean Eating Pumpkin Cheesecake Brownies!
When I hear the word ‘fudge’ I immediately think of melt-in-the-mouth sweet, indulgent delights, but at the same time I think ‘sugar+fat’ because in essence that’s really all it is! This Pumpkin Chocolate Fudge recipe is slightly different…
Clean Eating Pumpkin Chocolate Granola: a great breakfast or snack for autumn/winter. I love using it to make healthy parfaits 🙂