Pumpkin Spice French Toast Casserole

I asked on Instagram if you wanted this recipe, and it was a resounding yes! So I’m excited to share it with you. We are in Boulder, CO right now, and while we were here, we decided to sprinkle some love on one of our lovely pals who lives here and is currently prego with twins! We hosted a “micro baby shower” for her, which consisted of our family plus the soon-to-be mama and pops. I wanted to make a sweet treat for the occasion, and obvi, we are in full swing pumpkin season, so I thought- why not Pumpkin French Toast Casserole? Brilliant idea, but I had never made anything like this before so I needed some inspo from someone who had thought this through and tested it before. I searched pinterest and found this recipe, from Just So Tasty. Her recipe was great, but I had different pan sizes/ ended up with slightly less bread than suggested, so I adjusted accordingly. I’m sure the original is fabulous, but the amended version was pretty fab too- and it is nut free! Have a read through her recipe and check out my revised version at the bottom! Enjoy!

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PUMPKIN SPICE FRENCH TOAST CASSEROLE (ORIGINAL FROM JUST SO TASTY)

Serves 8 very hungry people

Ingredients

French Toast Casserole

• 1 15-18 oz loaf of stale white bread* such as challah, French bread, or Brioche

• 1 1/2 cups milk

• 1 cup pure pumpkin (not pumpkin pie filling)

• 5 large eggs

• 1/4 cup white sugar

• 1 tablespoon pumpkin pie spice or make your own - see recipe notes

• 2 teaspoons vanilla extract

Streusel Topping

• 1/2 cup all-purpose flour

• 1/2 cup brown sugar

• 2 tablespoons white sugar

• 1 teaspoon pumpkin pie spice

• 1/3 cup chopped pecans

• 1/3 cup unsalted butter melted

Instructions

French Toast Casserole

• Lightly grease a 9x13 inch (23 x 33 cm) glass baking pan.

• Cut the loaf of bread into small cubes or rip into pieces with your hands. Place the bread in the prepared pan.

• In a large bowl, whisk together the milk, pumpkin puree, eggs, sugar, pumpkin spice and vanilla extract.

• Pour the pumpkin mixture over the bread and gently stir (if needed) to ensure that the bread is evenly coated.

Streusel Topping

• In a medium bowl stir together the flour, brown sugar, white sugar, pumpkin pie spice and chopped pecans.

• Stir in the melted butter.

If Baking Immediately

• Preheat the oven to 350F (180C) degrees.

• Sprinkle/crumble the streusel over the French toast casserole.

• Cover the pan with aluminum foil and bake for 40 minutes covered. Then remove the foil and continue baking for 15-20 minutes, or until an inserted toothpick comes out clean.

If Baking the Next Morning

• Cover the pan with aluminum foil and place in the fridge overnight.

• Cover the bowl of streusel with plastic wrap and place in the fridge.

• When ready to bake, remove from the fridge and preheat the oven to 350F (180C) degrees.

• Sprinkle the streusel over the French toast casserole.

• Bake covered with aluminum foil for 40 minutes, then remove the foil and continue baking for 15-20 minutes.

Notes

*To make your own pumpkin pie spice, use 2 teaspoons cinnamon, 1/2 teaspoon nutemeg, 1/2 teaspoon ginger powder, and 1/4 teaspoon ground cloves. Store leftovers covered in the fridge. Then warm up in the microwave before enjoying. Leftovers can also be frozen. Cut into pieces, place in a freezer safe container and freeze for up to 2 months. Thaw in the fridge overnight, then warm up in the microwave to enjoy.Recipe can also be halved and prepared in an 8x8 or 9x9 inch pan (just ensure the sides are high). 

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Al’s Amended Pumpkin Spice French TOast Casserole

Serves 8 Very Hungry People

Ingredients

French Toast Casserole

• 1 12 oz loaf of stale sour dough bread

• 1 1/2 cups milk

• 1 cup pure pumpkin (not pumpkin pie filling)

• 4 large eggs

• 1/4 cup white sugar

• 1 tablespoon pumpkin pie spice or make your own - see recipe notes (I liberally sprinkled pumpkin pie spice ingredients - wasn’t exact)

• 2 teaspoons vanilla extract

“Streusel” Topping

• 1/2 cup white sugar

• 1 teaspoon(ish- again, I was liberal with) pumpkin pie spice

• 1/3 cup salted butter melted

Garnish

• Maple syrup

Instructions

French Toast Casserole

• Lightly grease a 9x13 inch (23 x 33 cm) glass baking pan.

• Cut the loaf of bread into small cubes or rip into pieces with your hands. Place the bread in the prepared pan.

• In a large bowl, whisk together the milk, pumpkin puree, eggs, sugar, pumpkin spice and vanilla extract.

• Pour the pumpkin mixture over the bread and gently stir (if needed) to ensure that the bread is evenly coated. NOTE: Make sure this goes all the way through to the bottom.

Streusel Topping

• In a medium bowl stir together the white sugar and pumpkin pie spice.

• Stir in the melted butter.

If Baking Immediately

• Preheat the oven to 350F (180C) degrees.

• Spoon the streusel over the French toast casserole.

• Cover the pan with aluminum foil and bake for 40 minutes covered. Then remove the foil and continue baking for 15-20 minutes, or until an inserted toothpick comes out clean.

• Serve with maple syrup!

Note: I had a smaller loaf of bread so I decreased the liquid, almost too much. This recipe reflects my amended version with the right amount of liquid.

Butter Cinnamon Apples

Butter Cinnamon Apples

Ingredients

• 1 honeycrisp apple, diced

• 1 tbsp grassfed organic butter

• Cinnamon

Instructions

Melt butter in a small nonstick pan. Add apple pieces. Sprinkle liberally with cinnamon. Saute for about 5 minutes or when apples begin to get a bit softer. If you like them super soft keep going until they reach the consistency you like! Serve on their own or in a a bowl of oatmeal with organic peanut butter (shown!). A perfect treat while you are in month 1 of your shedding journey!

Note: I don’t peel the apples for an added nutrient and fiber boost. If you prefer the more traditional peel go for it!

Blueberry Banana Overnight Chia Oats

I love overnight oats because they are a quick and easy breakfast if you have time to prep the night before. You can also add a plant based protein powder for an extra protein boost!

Blueberry Banana Overnight Oats

Ingredients

• 1/2 banana

• 1/3 cup chia seeds

• handful of blueberries (or however many sound good to you!)

• 1/2 cup oats

• Unsweetened vanilla almond milk

• Dash vanilla extract

Instructions

Take half a banana and smash on the bottom of a mason jar. Layer chia seeds (about 1/3 cup), blueberries, and oats (about 1/2 cup). Cover with unsweetened vanilla almond milk. Add a dash of vanilla extract. Leave overnight covered in the fridge. In the morning 🎶 stir it up 🎶 before eating!

If you like your oats to be super flavorful, consider layering them on the bottom before the banana so they soak up more of the flavor!

Granola Butter, Sweet Potato Gnocchi, and Brussel Sprout Sauté Kit Review

This week I tried 3 new products. I shared them with you guys on Instagram, and there was quite a bit of interest in each so I wanted to share some more in depth thoughts on them! While I loved the flavor of all of products, they are not all #shedapproved, so have a read for the deets!

Original Granola Butter with collagen peptides by Kween & Co

I’m late to this party. I’ve been eyeing this granola butter since it came out in 2018– but with a $12 price tag for a small container of what is essentially a “topper” it just fell low on my list of priorities. I will fully admit this was a mistake because after 4 days it has completely rocked my world. This is an awesome way to add “treat yo self” to your Shedding life! I’ve been able to use it in so many ways I’m going to run out soon if I’m not careful! Scroll to the bottom for a fun oatmeal recipe featuring tha buttah!

Cons

• $12 a jar

• Addicting 😂

Pros

• Low sugar and no refined sugar

• Added collagen peptides (pasture raised to boot) for a bonus protein boost

• Tastes like cookie butter

Verdict: Shed Approved for both months 1 and 2 of the program if used according to serving size daily. Side note: if you aren’t into collagen there is a vegan version that is shed approved too!

Some of the many ways I used the granola butter this week! Also links to my amazon affiliate page if you click the photos above! (If you buy through there I receive a small commission!)

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Sweet Potato Gnocchi from Trader Joe’s

Sooooo a lot of you have tried this and everyone was surprisingly impressed. It definitely tastes amazing and is very easy for a quick weeknight dinner. The bigger question is it Shed Approved? Welp, unfortunately I think we have to give it a no go. It contains wheat flour, white potatoes, butter sauce, and cheese. Dairy, wheat, and white potatoes are not included in the Shed program. It’s just too much inflammation and high GI.

Cons

• Gluten and dairy (aka inflammation)

• High in calories (don’t obsess over this, but when something is packaged, its something to be more mindful of)

Pros

• Delicious

• Literally takes less than 10 minutes to make

• Shed for the Preg approved (lol the only rule there is that there are no rules!)

Verdict: Not Shed approved, but enjoy it on occasion post-shedding!

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Brussels Sprouts Sauté Kit from Trader Joe’s

Again a lot of you had tried this! It absolutely tasted fantastic. And while there are quite a few ingredients, they seem to be high quality. This is a nice quick option for weeknights! My biggest qualm is that there quite a bit of cheese in there, and to be shed approved it would have to be a garnish sized amount. I made this for my step-dad who isn’t a fan of brussels sprouts at all and he loved it!

Cons:

• Too much cheese (that dairy will get ya!)

• More sugar in the dressing than I would like

Pros:

• Super delicious

• Fast

• Getting your greens in!

Verdict: If you use only half of the cheese, or just truly treat it as a garnish, it is Month 1 Shed Approved. If you aren’t shedding it’s a nice occasionally side for a weekday din!

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Cherry Vanilla Oats with Granola Butter

Ingredients

• 3/4 c gf oats 

• 1/3 c vegan vanilla protein powder 

• 1/2 c macadamia milk 

• Splash of water to cover remaining oats 

• 8 frozen cherries 

• A drizzle of granola butter

Instructions

Mix oats, protein, milk and water in a bowl. Microwave for 2 minutes. Stir it up. Add cherries and granola butter and stir it up before you eat! The juice from the frozen cherries melting mixes in and gives it extra oomph! 

Strawberry Banana Spice Smoothie

Ingredients

• 1/3 frozen 🍌 banana⠀

• 3 frozen 🍓 strawberries

• 1 heaping tsp of organic 🥜 butter ⠀

• dash pumpkin pie spice

• 1 tbsp chia seeds ⠀

• Plant based milk 🥛⠀

• Garnish: fresh berries ⠀

• Optional: handful of spinach

Instructions

Layer ingredients. Cover ingredients in plant based milk. Blend. Top off with fresh berries. This is like a super filling strawberry milkshake for breakfast.

Chunky Monkey Gluten-Free Oats

Serves 1

Ingredients

• 1/2 cup GF rolled oats

• Unsweetened vanilla almond milk

• 1/3 cup chocolate plant based protein powder

• 1/3 frozen banana

• Organic creamy peanut butter

• Organic unsweetened coconut flakes

• Cocoa/cacao nibs

Instructions

Mix GF oats + chocolate plant based protein powder + 1/3 frozen banana in a bowl. Add almond milk, however much you like for your preferred consistency (less for thicker oats). Microwave for 2 minutes. Top it off with organic creamy 🥜 butter + organic unsweetened coconut flakes + cocoa nibs.

This breakfast is perfect for cozy mornings! <3

Pumpkin Spinach Smoothie

Thanksgiving is one week away from today! Can you believe it?! This year has just flown by. Anyways, Thanksgiving is a day of indulgence, and as I am not one to skip meals or condone skipping them 😹😹, I thought it would be good to share a recipe for breakfast! It’s best to keep it light the morning of T-Givs, that way you have room to eat all the yumminess of the day! And yes, Thanksgiving is a perfect time to cash in one of those cheat days! Don’t make yourself miserable. Eat up and focus on the things that matter- your humans! <3 Enjoy this festive smoothie and your holiday week! -AHS

Pumpkin Spinach Smoothie

Serves 1

Ingredients

• 2 handfuls spinach

• 3 heaping tsp organic pureed pumpkin

• 1 tbsp chia seeds

• Dash pumpkin pie spice

• Ice

• Unsweetened vanilla almond milk

Instructions

Layer ingredients. Pour enough almond milk to cover the ingredients. Blend. Drink immediately!

Berry Banana Smoothie Bowl

It's officially summer and I am feeling all of the summer vibes. During the colder months, it is much harder for me to enjoy smoothies and/or smoothie bowls. I crave warmth. But when that sunshine hits, I want allll of the refreshing smoothies. Which sometimes can get boring, which is where smoothie bowls come into play. I love to start my day packed with phytonutrients, extra superfood boosts (because summer is all about that glow!), and something else to get me out of my "egg rut" (if you follow me on instagram - you know that I eat way too many eggs!). This beauty is in the Shed cookbook debuting next month! I thought it would be fun to give you a sneak peek! Happy summer and enjoy the gorgeous sunshine!! - AHS

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berry banana smoothie bowl

Ingredients

• 1⁄2 frozen banana

• 1⁄2 cup of frozen berries (I used a mixed berry blend)

• 1⁄3 cup vanilla plant-based protein powder

• 1 tbsp flax seeds

• Unsweetened vanilla almond milk

Topping Options

• chia seeds (shown)

• bee pollen

• gogi berries

• acai berries

• fresh berries (shown)

• coconut shreds (shown)

• sliced almonds

• pepitas (shown)

• low sugar granola

• cacao nibs (shown)

Instructions

Combine all ingredients, using less liquid than your normal smoothie. Blend. Pulsing until it creates a thick ice cream like consistency. If necessary, add more liquid, but try to keep a thicker consistency by using less.  If you are unsure of where to start with the amount of liquid, just add a little bit and pulse, slowly adding more until it actually blends. Note: Pick one topping initially to keep it economical — eventually working any and all of these into your smoothies/ bowls to add great health benefits. 

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Update 7/2/18: the original post did not include that the banana and berries be frozen! Whoops! You would have one warm smoothie bowl without them being frozen! :)

Cheery Cherry Chia Bowl

Hi friends! I owe you guys a recipe, and I just couldn't wait to share this one with you! I called it the "cheery" cherry chia bowl because it brought so much cheer to my morning routine. No joke. If you love cherry, you will love this. The frozen cherries melt into the concoction and their juices bring an awesome flavor. It is a perfect weekday breakfast! Let me know if you try it! Xx, AHS

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Cheery cherry chia bowl

Ingredients

• 1/3 cup chia seeds 
• 1 ½ cup unsweetened vanilla almond milk 
• 1/4 cup vanilla plant based protein powder
• 7 frozen cherries 
• dash of vanilla extract
• your fave toppings (I used cocoa nibs, pumpkin seeds, and unsweetened coconut shreds)

Instructions

Combine the first 5 ingredients as listed in container of your choice. Stir the protein to eliminate any powder bubbles. With a spoon, try to eliminate any clusters of chia seeds that won't let liquid in. Let sit overnight. Mix in the morning and add your favorite toppings. Enjoy! 

Pumpkin Spice Oatmeal Pancakes (GF, DF, & Sugar-Free!)

My mom's pup frolicking in the snow. Is this not the most joyful picture you've ever seen??! Photo courtesy of Marju Eisenberg. 

Last weekend it was snow heaven. So much snow. Schools were canceled. I measured the snow sitting on top of our flower beds- we ended up with 13 inches! People were cross country skiing in the parks. And yes, I live in Chicago, this should not be shocking. But it was a legit magical snowfall. I don't complain about the snow- I am a weird breed of Chicagoan that gets upset when people complain about the weather all the time. "It's too hot. It's too cold. There's too much snow." Move to LA or take some vitamin D. But really, I have had a garage for the past 4 years so I do not stress about snow. #blessed Chicagoans are kinda crazy with the street parking. Dibs is very real and I have no interest in getting involved in any of that! 

Anyways, so it was snowy and cozy and you know what that means! Fun in the kitchen! I experimented with quite a few cozy winter recipes that day (more to come soon!) basically because the cold makes me crave carbs. It seemed like a great day to make the oatmeal pancakes from the Shed plan. But because I am incapable of following a recipe to save my life (even my own!) - I ended up improvising and coming up with a new fun variation on the traditional recipe. These pancakes are #shedapproved for both month 1 and 2! 

I think what I liked most about these was that compared to my favorite banana pancakes, these hold together beautifully. The combination of the oat flour and the pumpkin really make a nice batter! I probably didn't need the eggs- but I'm always glad to include some protein in breakfast! 

I am also crazy about nut butter and berries. I learned this when I used to work at a juice shop. It is a life-changing combination. 

The pancakes aren't sweet on their own, so the blueberries really add an extra something to them! 

Having treats like this that are #shedapproved are really what makes living a healthy lifestyle something that you can do consistently! I highly recommend you make these bad boys. They may just change ya life! 

Stay cozy, friends!

AHS

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Pumpkin Spice Oatmeal Pancakes

Ingredients

• 1/2 cup rolled oats 
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 15 oz can of pumpkin puree 
• pumpkin pie spice (use liberally)
• olive oil spray 
• 1-2 tbsp organic peanut butter 
• 1/2 cup frozen organic blueberries (or fresh if they are in season)

Instructions

Blend or pulse oats in a blender or food processor until oats have the consistency of flour. Transfer to bowl. Add eggs, vanilla extract, pumpkin and pumpkin pie spice to bowl. Mix thoroughly (I used a hand mixer, you could use a tabletop mixer as well).

Heat a nonstick skillet lightly coated with olive oil spray over medium heat. Ladle batter into skillet to form pancakes. Cook for about 3 minutes. When they look like they have a solid base, flip. Cook for an additional minute or so until they have firmed and are golden brown. Serve with peanut butter and berries on top. 

Notes

• While all oats should be gluten-free, due to how they are processed in the U.S. - often times they are not. Check the label to ensure they are gluten-free!
• I don't keep my food processor out all the time. So if you want, you can pulse extra oats to make this task easier for the next time. Do it in small batches, the food processor will not work as well with large quantities. I store my leftover oat flour in a sealed container in the fridge. 
• Alternatively, you can use butter on the skillet and on the pancakes if you aren't into the peanut butter berry combo. Note: this makes them only #shedapproved for month 1.