Pumpkin Challah

Challah was always a staple food in my household growing up. It's sweet, light, and fluffy... what could be better? You can use challah bread for french toast, sandwiches, and even bread pudding. Although it's not necessarily healthy, it is okay to indulge every once in a while (especially around the holidays). Just remember, everything in moderation!

Start by preheating your oven to 350 degrees. First, combine the water with active dry yeast, letting it stand for 10 minutes. Next, add in the pumpkin puree, 3 eggs, sugar, butter, and salt. Mix in the pumpkin pie spice with your flour and stir into the yeast mixture, one cup at a time (adding more flour if necessary). Once you've made your dough, place onto a lightly floured surface and knead for 5-10 minutes.

Put your dough in a Pam sprayed bowl, cover with plastic wrap, and let stand until doubled in size (about 2 hours). Take the dough out and place it on a lightly floured surface. Gently press out any air bubbles, divide the dough into 6 equal sized pieces, and make loose rounds by tucking the edges underneath. Cover with plastic wrap and let rest for about 10 minutes (this allows for easier shaping and braiding).

Roll each piece into 14 inch-long ropes. Combine 3 ropes together and do the same with the other three (makes 2 challah's).

Braid each challah and pinch the dough at the ends to keep it from falling apart.

Put each challah on a parchmented baking sheet, cover with a large plastic bag, and let them rise for 30 minutes. Next, brush each challah with the beaten egg, re-cover, and let them rise for another 15 minutes. Uncover and bake for 25 minutes, or until golden brown. Remove from the oven and let them cool for about 2 hours. Serve any way you like and enjoy!

Makes 2 Medium Sized Loaves

Recipe:

1.5 Packages Active Dry Yeast

1/2 Cup Lukewarm Water

1 Cup Pumpkin Puree

3 Eggs, Plus 1 Beaten

6 Tbsp Butter, melted then cooled

1/3 Cup Sugar (or sugar substitute)

1 Tbsp Salt

5 Cups All Purpose Flour (Can substitute 1.5 cups with whole wheat flour)

1 Tsp Pumpkin Pie Spice

Pam Spray

*Bake at 350 degrees for 25 minutes (Or until golden brown)

Pumpkin Pie Chia Pudding

Chia seeds should be part of everyone's diet. They're rich in fiber, protein, Omega-3s, and antioxidants. You can add them into smoothies, sprinkle on salads, and even make pudding. Make this simple Pumpkin Pie Chia Pudding before you go to bed to wake up to a deliciously nutritious breakfast (that tastes like dessert!)

In a jar, mix your chia seeds with almond milk. Shake or stir and keep in the fridge overnight for the chia seeds to expand. In the morning, stir in some pumpkin puree and sweeten with stevia and pumpkin pie spice. Garnish with some pumpkin seeds and enjoy!

Makes 1 Serving

Recipe:
1 Cup Almond Milk, Unsweetened
1 Tbsp Chia Seeds
2 Tbsp Pumpkin Puree
1/8 Tsp Pumpkin Pie Spice
Stevia or sweetener to taste

Pumpkin Seeds for Garnish

*Refrigerate overnight

Tomato Basil Salad

I love Italian food... but who doesn't? Unfortunately, Italian cuisine is generally made up of pasta and pizza. For a unique twist on classic Italian flavors, this salad comes together to create a refreshingly light dish. By using power ingredients, like spinach and pumpkin seeds, you'll get tons of nutrients and none of the guilt. Try this as a meal or as a side dish with some spaghetti squash and meatballs.

  

This salad is extremely simple and quick to make. Start by chopping your tomato, celery, and beets into small pieces. In a bowl, combine your chopped veggies with spinach and shredded cabbage. Now, finely chop some basil and toss into the bowl. Sprinkle in your pumpkin seeds and toss together. Finally, squeeze in some fresh lemon juice and season with salt, pepper, and crushed red pepper. Toss one last time, refrigerate for at least 20 minutes, serve, and enjoy!

Makes 2 Servings

Recipe:
2 Cups Spinach
1/4 Cup Basil, Chopped
1 Plum Tomato, Chopped
1 Medium Beet, Chopped
1 Celery Stalk, Chopped
1/2 Cup Shredded Purple Cabbage
1 Tbsp Pumpkin Seeds
1/2 Tbsp Fresh Squeezed Lemon Juice
Season with Salt, Pepper, and Crushed Red Pepper