




05
I am a creature of habit. I tend to fix what I already know how to make, and I shop the same way, purchasing the same foods over and over again. Okay, maybe I’m just lazy. Let’s face it, our lives are busy and adding variety in order to create a healthy meal plan takes some time. It is much simpler to buy the foods we know we can find and prepare what we know how to make without the time consuming process of finding and trying new recipes.
Thankfully, the folks at EatingWell.com understand this dilemma and have designed a healthy menu planner that is simple, and best of all – FREE!
The EatingWell Menu Planner let’s you create daily or weekly menus. You can then print a handy shopping list based on your menu, then use their calorie counter tool to calculate the calories in your menu. It is an easy way to find healthy recipes and plan meals well in advance, and track calories.
Check out their “Cheap Eats” to find over 100 recipes for healthy, budget-friendly meals!
09
The bestselling book, by David Zinczenko, “Eat This, Not That!” has spawned many knock-offs. I’ve picked up at least five recent magazines that have latched on to the same theme: replacing common food choices with healthier versions. Women’s Health has some great breakfast swaps. Check it out: Healthy Breakfast Cereals
The book is quickly becoming a favorite among many of my clients, and it reinforces the idea that losing weight is about making healthier food choices, not starving or depriving yourself of your favorite foods. Grab it at Amazon, or pick it up at your local library.
03

Finally, a healthy pumpkin pie that tastes great too! This one takes a bit more prep (you can’t use the store-bought crust for this pie), but it is well worth it. This pie’s crust is delicious, and packed with fiber!
Instructions:
Pumpkin Pie Crust Ingredients:
1 cup bran cereal (try SmartBran, by Nature’s Path)
1/2 cup whole wheat flour
1/2 cup raw, unsalted pumpkin seeds (plus an extra tablespoonful for garnish)
3 TBS light brown sugar
1/2 tsp ground cinnamon
1/8 tsp salt
1/4 cup canola oil
1 tsp ground flaxseed (try Bob’s Red Mill flaxseed meal or Nature’s Path)
Crust directions…
Preheat oven to 375°
Place the bran, flour, 1/2 cup pumpkin seeds, brown sugar, cinnamon and salt in a food processor and pulse to create a course meal. Add canola oil and pulse until blended well. Dribble 2 TBS of hot water onto the mixture and pulse several more times (if the mixture clings when pressed to the side of the bowl, it is done).
Lightly grease a pie pan with about 1 tbs canola oil, then press the crust mixture into the pan and distribute evenly. Bake for 10 mins in preheated oven, then set on oven rack to cool.
In a small bowl, stir the flaxseed meal into 1 1/2 TBS warm water until blended, then brush the flaxseed onto the cooled pie crust. Set aside.
Pumpkin Pie Filling Ingredients
1 cup Silk vanilla soymilk
3 TBS corn starch
1 can (15 oz) pumpkin
1/2 cup light brown sugar
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp salt
Pie Filling instructions…
In a small bowl, blend the corn starch into 3 TBS of the soymilk. In the bowl of the food processor, combine remaining soymilk, cornstarch mixture, pumpkin and remaining ingredients. Process until smooth.
Pour the mixture into the prepared crust. Bake until the outside inch of the pie filling is set (35-45 mins). It is okay if center still jiggles — it firms up when chilled.
Cool on a pie rack. Distribute additional pumpkin seeds across top of pie to garnish. Cool to room temperature, then refrigerate at least 3 hrs prior to serving. Serves 8
More Pumpkin Recipes
* Pumpkin Pie-sicles
* Pumpkin Raisin Ginger Cookies
* Pumpkin Oat Bran Muffins
* Pumpkin Pudding
30
Pumpkin Pie-sicles
Another healthy snack the whole family will love! This recipe uses butternut squash (not pumpkin), but these healthy popsicles taste like the real thing.
Ingredients:
1 Butternut squash
1/2 low-calorie maple syrup
2/3 cup light cream
1/2 tsp pumpkin pie spice
Butternut squash cooking instructions: Cut squash in half and scoop out seeds. Place face down (dome-side up) in a glass microwave dish with about ½” of water in the dish. Microwave on high until the squash is soft (time varies, so start with 5 mins and keep cooking until the squash is soft enough to scoop out).
Let cool, then scoop into mixing bowl. Add ½ cup pure maple syrup (low-sugar variety) and 2/3 cup light cream, ½ tsp pumpkin pie spice. Use potato masher to blend the ingredients. Mix well. Spoon mixture into ice pop molds (fills about 10 molds), add sticks.
Freeze approx. 6 hours prior to serving.
More Pumpkin Recipes
* Low-fat Pumpkin Pie
* Pumpkin Raisin Ginger Cookies
* Pumpkin Oat Bran Muffins
* Pumpkin Pudding
30
Pumpkin Raisin Ginger Cookies
Ingredients:
1, 14-oz pkg. Pumpkin quick bread mix (Pillsbury or Krusteaz both make good mixes)
½ cup raisins
ÂĽ cup chopped
chrystallized ginger
½ cup organic butter (I like Horizon brand)
1 egg
ÂĽ cup sugar
1 tsp cinnamon
Baking Instructions:
Preheat oven to 350° F. Combine dry ingredients (quick bread mix through ginger) in a large mixing bowl. Mix well. Add butter and egg. Stir until dry particles are moist, but crumbly. In a small bowl, mix sugar and cinnamon together. Shape dough into 1 ½” balls and roll in the sugar-cinnamon mixture. Place on cookie sheet 2” apart. Bake for 12-15 min, or until cookies are set.
Yields 20 cookies.
* Low-fat Pumpkin Pie
* Pumpkin Pie-sicles
* Pumpkin Oat Bran Muffins
* Pumpkin Pudding