I am loving the cooler weather we have had lately… It has put me in the mood for some of my favorite fall recipes so I thought I would share.
12 slices – 130 calories per slice
1 1/2 cups whole wheat flour
1/2 cup rolled oats
1/2 tsp salt
1/2 tsp baking soda
2 1/2 tsp baking powder
1/4 tsp allspice
1/4 tsp nutmeg
2 tbsp applesauce
3/4 cup real maple syrup
2 eggs or egg substitutes
1/3 cup milk
1 cup pumpkin puree
1 cup raisins
1/2 cup chopped walnuts
1/2 cup dark chocolate chips
Preheat oven to 350 degrees F. Prepare loaf pan with cooking spray. Combine dry ingredients (flour through nutmeg) and whisk to combine. In a separate bowl combine wet ingredients (applesauce through pumpkin). Mix well and fold into dry ingredients. Add optional ingredients if using (they will yield a higher calorie count!). Pour into loaf pan and bake for 45 minutes to 1 hour or until toothpick comes out clean.
Yields 8 cups – 175 calories per cup
1 tsp canola oil
1 onion, chopped
3 garlic cloves, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 tbsp chili powder (could add more or less depending on how spicy you want it)
1 cup low sodium vegetable broth
1 (15 oz) can red beans, rinsed and drained
1 (15 oz) can garbanzo beans, rinsed and drained
1 (15 oz) can cannellini beans, rinsed and drained
1 (14 oz) can low sodium diced tomatoes
Saute onion and garlic in oil over medium heat. Add bell peppers and cook 10 minutes or until vegetables are tender. Add chili powder and cook 1 minute, stirring constantly. Add broth, beans and tomatoes, bring to a boil, reduce heat to low and simmer 30 minutes.
I love the maple flavor in the pumpkin bread and the oats give it a hearty texture. The chili is great since it uses different beans than just the regular pinto, black, etc. I really like the mixture of these beans and I am sure you will too! Both of these recipes are simple and quick as well as tasty and healthy. A winning combination, don’t you think!? Let me know how you like them!
Emily Fonnesbeck RD,CD