5 Power-Packed Pumpkin Recipes

• 5 Egg Whites
• 1/4 cup julienned Green Peppers
• 1/4 cup julienned Red Peppers
• 1/4 cup Mushrooms
• 1/4 cup cubed Yellow Pumpkin
• 1/2 tbsp Chili Powder
• 1 tsp Paprika

• 1 tbsp Peanut Butter
• 2 tbsp plain, Fat Free Greek Yogurt

1. Boil pumpkin in a medium-sized pot for approximately 10 minutes, or until pumpkin is tender.
2. Meanwhile, sauté the other vegetables.
3. Cook egg whites in a separate pan over medium heat.
4. Once cooked, combine pumpkin with the sautéed vegetables and stir in chili powder and paprika.
5. In a separate, small bowl, mix together the peanut butter with yogurt.
6. Scoop the vegetable mixture over egg whites and pour the peanut sauce on top.

• 3 Egg Whites
• 1 scoop Protein Powder (chocolate or vanilla)
• 1/4 cup Canned Pumpkin
• 2 tbsp Flaxseed Meal
• 1 tbsp Almond Milk
• 1/2 tsp Baking Powder
• 1/2 tbsp Cinnamon
• Sugar Free Syrup

1. In a large bowl, mix all ingredients until smooth.
2. Cook batches in pre-sprayed waffle maker on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown.
3. Serve with cinnamon and sugar-free syrup.

• 1/2 frozen Banana
• 1/4 cup Canned Pumpkin
• 1/2 cup plain, Fat Free Greek Yogurt
• 1/4 cup Almond Milk
• 1 tbsp Sugar-Free Pudding Mix (I like banana crème for extra banana flavor)
• 1/2 tbsp Cinnamon

1. Combine the first five ingredients with a handful of ice in blender until smooth.
2. Top with cinnamon and enjoy!

• 2 Eggs
• 2 Egg Whites
• 1/2 cup Canned Pumpkin
• 1/4 cup Oat Bran
• 1/2 cup Sugar Substitute
• 1/2 tsp Baking Soda
• 1/2 tsp Cinnamon
• 1/2 tsp Nutmeg

• 1/2 cup vanilla Fat-Free Greek Yogurt
• 2 oz Reduced-Fat Cream Cheese
• 1/4 cup slivered Almonds

1. Preheat oven to 350 F.
2. Blend all the pumpkin roll ingredients in a large bowl until smooth.
3. Pour batter in a pre-sprayed 8×8 or 8×11 baking pan lined with parchment paper.
4. Bake for 10 minutes or until golden brown.
5. Remove from oven and place onto aluminum foil. Carefully roll up the cake and secure with aluminum foil.
6. Place in the refrigerator for at least one hour.
7. As cake is cooling, blend yogurt and cream cheese until smooth.
8. Spoon the mixture into pumpkin roll.
9. Top pumpkin roll with slivered almonds and cinnamon.

• (4) 4 oz. Chicken Breasts
• 2 Tomatoes, diced
• 2 cups shredded Cabbage
• 1 tsp Ground Cumin
• 1 tsp Red Pepper
• 1 tsp Paprika
• 1 tsp Garlic Powder
• 4 Low-Carb Wraps

• 1/2 cup Canned Pumpkin
• 6 oz Fat-Free Plain Greek Yogurt
• 2 tbsp Reduced Fat Mayonnaise
• 1/4 cup Red Onion, diced
• 2 tbsp chopped fresh Cilantro
• 2 cloves Garlic, minced
• Zest from 1 Lemon and 1 Lime

1. Preheat oven to 375.
2. Mix the cumin, red pepper, paprika and garlic powder together in a small bowl.
3. Spread the spice blend on chicken and bake for 15 minutes or until chicken is done.
4. While chicken is cooking, mix together all ingredients for pumpkin sauce and set aside.
5. Cut one chicken breast into small cubes and place onto wrap.
6. Top each wrap with diced tomatoes, shredded cabbage, and pumpkin sauce.
7. Serve with lime wedge and enjoy!