Fight the Fall Fat!

It's that time of year; my bathing suits are packed away and the boots, jeans, scarves, and oversized comfy, cozy, sweaters fill my closet instead. But just because you've packed away your bikini doesn't mean you have to pack away your bikini ready body with it! It's easy to get carried away this time of year with the wonderful flavors of   pumpkin spice lattes, pumpkin scones, breads, etc. Not to mention the holiday feasts!

Fight the fat and keep your figure with some of my favorite fall recipes and at home exercises!


GREEK YOGURT PUMPKIN PANCAKES
This delicious recipe is a modified version of the Greek yogurt pancakes I published a few months ago.

3/4 cup Greek yogurt
1 egg
1/4 cup pureed pumpkin ( NOT pumpkin pie filling)
1/2 cup flour
1 tsp baking soda
dash of nutmeg and cinnamon

Whisk together egg, yogurt, and pumpkin in a small mixing bowl. In a large mixing bowl combine flour, baking soda, cinnamon, and nutmeg. Add wet ingredients to the dry ingredients and mix until well combined. Scoop 1/4 cup of mix onto well greased griddle and flip when pancake starts to bubble.
I usually make a double recipe because they are great left over!!!!

Topped with sugar-free syrup, and combined with turkey sausage and coffee with sugar-free pumpkin spice creamer!

LOADED MASHED "POTATOES"
As a nutritionist one of the most common struggles parents shared with me was the battle to get their children to eat vegetables. My most common suggestion was to blend vegetables with other favorites such as: carrots blended into sweet potatoes, peas mixed into macaroni and cheese, and my favorite, cauliflower as a substitute for mashed potatoes! Topped with you child's favorite potato toppings, they'll never know the difference!


1 head of cauliflower, leaves removed

1 1/2 cup low sodium chicken broth

garlic powder, pepper to taste

shredded cheddar cheese, bacon pieces, diced scallions (if desired)

Place cauliflower and chicken broth in a large covered pot on low heat for 1- 1.5 hours or until soft. Blend cauliflower with half of the chicken broth until cauliflower reaches desired consistency. Add pepper and garlic powder to taste, top with your favorite toppings, and enjoy!

I made these for Josh and he had NO idea that they weren't real potatoes!!!

BAKED MAC-N-CHEESE  (cookinglight.com)

12 oz uncooked penne pasta ( I prefer Dream Fields as it has a low glycemic index)

12 oz low-fat cottage cheese 

1/2 cup shredded sharp cheddar

1/2 grated, fresh Parmesan cheese, divided

1/2 tsp salt

1/8 tsp ground pepper

3 Tbsp panko bread crumbs

cooking spray

Cook pasta as directed, omitting salt and fat. Drain and set aside when done.

While pasta is cooking, puree cottage cheese in a food processor until smooth. Combine cottage cheese, cheddar cheese, 1/4 cup Parmesan cheese, salt, and pepper.

Add the cheese mixture to the pasta and mix well. Spoon into a greased 11 X 7 baking dish. Top with remaining Parmesan cheese and panko bread crumbs and bake at 375 degrees for 10 minutes.

Broil 1 minute to crisp the top.

Before you indulge in all your fall favorites, bust out this quick 30 minute circuit!

Complete 4 rounds of the circuit; 1 minute at each exercise and a 1 minute rest between rounds.

Squat jumps

Bicep curl up to a shoulder press

Side Plank with leg raise (alternating sides each round)

Tricep Push ups

Jack Knives on the exercise ball

JORDAN IS GETTING IN HER WORKOUT TODAY, ARE YOU?