Pumpkin Butter Recipe

 Hey guys! Today I have a delicious pumpkin butter recipe for you! I love everything pumpkin flavored during the fall, so I thought this quick and easy spread was a great way to kick it off! It tastes just like a pumpkin pie! It has about 1/4 of the calories and fat of a regular nut butter and super low sugar so it's a great spread if you love to eat a lot of peanut butter! 1 cup pure canned pumpkin *1/4 cup (4 Tbs.) of nut butter of choice (I used 2 Tbs. of peanut butter and 2 Tbs. of almond butter)1 Tbs. stevia2 tsp. cinnamon1 tsp. pumpkin pie spiceMix all ingredients in a food processor, or with a spoon, and store in an air tight container in the fridge for up to a month! Enjoy spread on muffins, toast, on top of oatmeal, yogurt, a dip for apples or bananas..... the options are endless!*Make sure you are using plain, pure pumpkin, not pumpkin pie filling. Canned pumpkin pie fillings are full of added sugar and preservatives... We don't want any of that yucky stuff in our muffins! ;)Nutrition Facts per Tablespoon:25 calories, 2 grams fat, 2 grams carbs, 1 gram of protein and only 0.6 grams of sugar 

Raspberry Chia Jam Recipe

 Hey guys! Today I'm going to show you a super easy recipe for raspberry jam! Most store bought jams and jelly are loaded with sugar and high fructose corn syrup... Yuck. My recipe is all natural and has no added sugar! It's so fresh and definitely the beset raspberry jam I've tasted!  The chia seeds help thicken up the jam and add a nice boost of omega 3s and antioxidants! This jam is great in PB&J sandwiches, on oatmeal, or even mixed in yogurt!1 bag of frozen raspberries, about to 2.5 cups (you could use fresh)3 Tbs. chia seeds3-5 tsp. stevia (depending on how tart or sweet you like it)Bring raspberries to a boil over medium-high heat. Add chia seeds and stevia and reduce to a simmer. Let cook for about 10-15  minutes, stirring occasionally until the raspberries are almost mashed and the chia seeds start to thicken the jam. Let cool and store in an air tight container or mason jar in the fridge. I recommend storing it for up to a month.25 calories, 0.8 g fat, 5 g carbs, 1 g of sugar, 1 g protein

Pumpkin Butter Recipe

Hey guys! Today I have a delicious pumpkin butter recipe for you! I love everything pumpkin flavored during the fall, so I thought this quick and easy spread was a great way to kick it off! It tastes just like a pumpkin pie! It has about 1/4 of the calories and fat of a regular nut butter and super low sugar so it's a great spread if you love to eat a lot of peanut butter! 1 cup pure canned pumpkin *1/4 cup (4 Tbs.) of nut butter of choice (I used 2 Tbs. of peanut butter and 2 Tbs. of almond butter)1 Tbs. stevia2 tsp. cinnamon1 tsp. pumpkin pie spiceMix all ingredients in a food processor, or with a spoon, and store in an air tight container in the fridge for up to a month! Enjoy spread on muffins, toast, on top of oatmeal, yogurt, a dip for apples or bananas..... the options are endless!
*Make sure you are using plain, pure pumpkin, not pumpkin pie filling. Canned pumpkin pie fillings are full of added sugar and preservatives... We don't want any of that yucky stuff in our muffins! ;)Nutrition Facts per Tablespoon:25 calories, 2 grams fat, 2 grams carbs, 1 gram of protein and only 0.6 grams of sugar 

View the original article here

Raspberry Chia Jam Recipe

Hey guys! Today I'm going to show you a super easy recipe for raspberry jam! Most store bought jams and jelly are loaded with sugar and high fructose corn syrup... Yuck. My recipe is all natural and has no added sugar! It's so fresh and definitely the beset raspberry jam I've tasted!  The chia seeds help thicken up the jam and add a nice boost of omega 3s and antioxidants! This jam is great in PB&J sandwiches, on oatmeal, or even mixed in yogurt!1 bag of frozen raspberries, about to 2.5 cups (you could use fresh)3 Tbs. chia seeds3-5 tsp. stevia (depending on how tart or sweet you like it)Bring raspberries to a boil over medium-high heat. Add chia seeds and stevia and reduce to a simmer. Let cook for about 10-15  minutes, stirring occasionally until the raspberries are almost mashed and the chia seeds start to thicken the jam. Let cool and store in an air tight container or mason jar in the fridge. I recommend storing it for up to a month.25 calories, 0.8 g fat, 5 g carbs, 1 g of sugar, 1 g protein

View the original article here