Pumpkin Spice Granola

Well I needed something to go with all that yogurt I just made, right?? And ’tis the season for making everything pumpkin, right? Well, I got my googling fingers going and came across Healthy Food for Living blog and the recipe I have linked. Granola is something is so cheap to make at home but wicked expensive to buy in the store (pulled out my Mainer there budday).

I followed the recipe word for word, so you can jump over to her blog to see the recipe. I used chopped walnuts and sunflower seeds (raw) for the nuts and raisins for the fruit.

I do, however, I have the nutritional info for you! Granola calories can sometimes make your heart stop when you see how dense they are but this one isn’t too bad!

Serving Size 1/2 cup, makes 12 servings:

Calories: 152

Fat: 6.3 g

Carbs: 24.7 g

Protein: 3.3 g


Paper Pumpkins

I’m beginning to think I bought all these art supplies for myself….I probably use just as much as the stuff as the kids do! Why not? It’s raining out, I had three episodes of Dr. Phil to catch up on and all three boys (yes, three. My friend’s two year old joins us 1-3 days a week) were passed out during nap time. I googled “paper pumpkin” and this project was the second image that came up. It’s from The Hostess with the Mostess.

You just need orange, green and brown construction paper (check), scissors (check) and paperclips (check) or stapler (check). It took about 5 minutes to make each of them but it would have been A LOT faster if I had a paper cutter…hmmm…I do have a 40% off coupon for Joanns that expires tomorrow…hmmm…okay, sorry. Anyway, I wanted to hang them but I figured putting two new holes in the wall today was enough so I propped them on top of this huge gold mirror we have in our living room. Maybe I will get one of those 3M hooks to dangle them all from.


Anyway, I haven’t done a craft in a long time! Fun and easy! I suggest using the paperclips (happened to have colored ones as well to match) because you’d be putting 3-4 staples at the top because you need to keep adding the stem and leaves.

Apple Picking 2012

Saturday we went apple picking at Draper Girls Orchards in Mt. Hood Parkdale, OR.

Hood River is packed with pear and apple orchards and wine vineyards. Must be good soil, eh? This place is really neat and I like how they run business. We made this trip for two reasons, one being so our kids would learn where apples *really* came from…which is NOT the grocery store and two being I have 30 empty quart jars at home that need filling.

Parking is bit hard and be warned: it is really dusty. Parking is probably a bit more available when they lot isn’t filled up with hundreds of crates to ship out their pre-picked apples to stores.

So after you find a parking space, there is a check in desk where one person in your party signs in and then you write down the numbers on the buckets that they give you to pick with. You even leave your phone number on the sign in sheet because I bet they call your butt when a bucket you signed out doesn’t make it back to the desk.

Price for the apples is per bucket. Filled to the rim = $20. Filled just over the rim = $25. Overflowing buckets with you left carrying some in your hands = $30. Here is the other great part, once you sign in and grab your buckets, someone leads you out in the orchard. You better bring your listening ears because his person is going to tell you what all the rows of trees are. If you aren’t good at listening (or remembering) don’t fret, the first tree in each row has a ribbon with the apple name on it. You still waiting for the great part? Okay, here it is. The place is literally a free-for-all. Meaning, you load your buckets with whatever type of apple you want and they even have pears!! They all go in the same bucket! This is PRIME for applesauce or even if you just want a variety of apples. Now, one catch is Honeycrisp apples. I know, I had all my PNW’s thinking they could get Honeycrisp’s for dirt real cheap 🙂 You need to keep a separate bucket for Honeycrisp apples. Prices were $30, $35 and $40 for the fill levels. If you pick and do a good enough job keeping the stems on, these apples will last 2-3 months in a refrigerator. I asked about the pears (because I’m saucing those too) and they are going to take 1-2 months to ripen, so if we move, my friends can come take all these pears!

I’m sorry to report that I have no photos of the actual apple picking because I simply cannot carry a camera, two buckets and keep track of my boys. From the photos I took, you’d think we took them pumpkin picking…whoops! That’s next Tuesday 🙂

If you don’t even want to pick, they have bins upon bins of apples.

They also sell their own unpasteurized pear cider, apple cider and pear/apple cider. They also had gourds and pumpkins.

I totally recommend this place. I’m all about easy instruction and plentiful picking, so this is the place! Maybe this is how all apple orchards work, but I haven’t been to one since fall 2010 and in Maine they don’t have 10 million variety of apples like this place did. I can’t wait to see how my applesauce turns out!

Sweet Potato (or Pumpkin) Protein Pancakes

I was chit chatting with Katherine today and came across one of her older recipes that I had wanted to try. She originally made hers with sweet potato but I had left over pumpkin puree from making protein pumpkin bars on Tuesday so I just had to make these for dinner, yum!

So you actually get two of these massive pancakes and I ate one right then and I just ate the second one about 2 hours later.

Here is her original post, she used Torani Syrup and Stevia and I just went ahead and used honey. So I also updated the nutritional info (which added 36 carbs and 50 calories for the honey exchange. Honestly, you could get away with half a Tbsp of honey, they whey is sweetened).

  • 1/2 cup old fashioned oats (you can make flour if you’d like)
  • 1/3 cup pumpkin puree
  • 2 egg whites
  • 1/2 scoop vanilla protein powder
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla extract
  • 1 Tbsp honey
  • 2 Tbsp milk (skim, almond, soy, ect)

Put all ingredients in a bowl and combine just using a fork or a whisk. Pour half of the batter onto a sprayed skillet on medium-low heat. Flip when edges of the pancake begin to dry out. I suggest using a bigger pan because it doesn’t harden up like a regular pancake so you want to be able to get your spatula underneath it without it breaking because it’s so soft, yum! These are VERY moist, something I have been missing from protein pancakes.

She goes on to make a caramel cream, which if I would have had the SF topping, I would have made but I just topped mine with SF maple syrup.

Nutritional Info: 2 pancakes

  • Calories: 340
  • Fat: 3.3 g
  • Carbs: 77 g
  • Protein: 27 g

Thanks for giving me faith again in protein pancakes!