Pumpkin Apple Muffins

A couple of weeks ago, I was feeling tired and not excited to go to the office so I stopped at a local cafe and picked up a pumpkin scone. It was so good and literally made me so happy! I immediately said I wanted to bake some pumpkin goodies so I could always receive this instant satisfaction. I printed a bunch of recipes including a version of these Pumpkin Apple Muffins, but never got around to making them…until today. I made a pumpkin chili on Sunday to have for the week and the leftover pumpkin was starring at me, asking to be made into a yummy baked good!

This morning, I was rolling around in bed and debating whether I should try to go back to sleep, work out or just sip coffee on the couch. I decided to sip coffee on the couch and enjoy some quiet alone time. As soon as I opened the fridge I saw the pumpkin and apple and got inspired. I pulled out all the ingredients and got to work at 6:15am.

And I am so happy I did!

Pumpkin Apple Muffins

These are the perfect Fall treat without making you feel guilty at all. There is a small amount of sugar and the calories are only 151 per muffin which is way better than anything you typically get at a cafe or store.

Pumpkin Apple Muffins

Emerson and I enjoyed them together this morning! She woke up as I was finishing combining all the ingredients and helped me put them in the muffin tin. Check out my Insta story today if you want to see her chowing on a muffin! ­čÖé

She is starting to get interested in helping me cook which is fun!I am going to have to think of some kid friendly recipes. Let me know if you have any!

Pumpkin Apple Muffins

Pumpkin Apple Muffins

Serving Size: 12

Calories per serving: 151


  • 1 cup unbleached flour
  • 1/2 cup whole wheat flour
  • 1/3 cup old-fashioned oats + extra for topping
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon + more for apples
  • 3/4 cup pumpkin puree
  • 1 cup almond milk
  • 1/2 cup brown sugar
  • 2 Tbsp coconut oil, melted
  • 1 egg, at room temp (so it doesn't harden the coconut oil)
  • 1 tsp vanilla extract
  • 2 apples, peeled, cored and diced
  • 1/2 Tbsp butter


  1. Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners or spray with oil.
  2. Sautee apples in a skillet with butter and sprinkle of cinnamon until soft. Set aside.
  3. Combine pumpkin puree, almond milk, brown sugar, oil, vanilla extract and egg in a large bowl.
  4. In a separate bowl mix flour, baking powder, baking soda, salt and cinnamon and mix together. Carefully and slowly fold the dry ingredients into the wet ingredients. Put about a 1/3 of the dry ingredients, at a time, into the wet ingredients and stir.
  5. Add apples and oats and stir again lightly until just combined. Spoon into muffin tin filled to the top. Sprinkle oats on top (optional).
  6. Bake for 22-24 minutes or until golden brown and a fork comes out clean.
  7. Refrigerate to ensure freshness.


* adapted from Minimalist Baker's Vegan Pumpkin Apple Muffins


What are your favorite fall pumpkin recipes? I had originally pulled this one after going apple picking, but I love it more for the pumpkin than the apple!

Are you an apple fan or a pumpkin fan? I eat apples almost every day but I love the seasonal excitement around pumpkin. There is nothing else like it!

Blueberry Lemon Breakfast Oat Bar

I am always trying to find quick, easy meals I can prepare in advance so I can just grab ‘n go in the morning as we are rushing out the door to daycare and work. I love making egg muffins or oat bakes because you just have to mix up the ingredients and throw it in the oven.

This week, I was lazy and didn’t do any meal prep on Sunday. I woke up on Monday morning bummed I didn’t have anything ready for the week so naturally I decided to start meal prepping at 6am. I quickly threw together this recipe and I am super happy with how it came out. It is moist, but not too moist, and sweet, but not too sweet. It is filling and easy to make and it will last you all week which means it meets all my criteria!

Blueberry Lemon Breakfast Oat Bar

Emerson even ate it for dinner last night which is an added bonus. I love when we have meals prepped that the whole family can enjoy!

This breakfast was inspired by Tone It Up Blueberry Lemon Zest Muffins. I added some protein and took out some sugar. You can drizzle with maple syrup or top with a dallop of peanut butter. Both would be amazing additions to this berry delicious breakfast!

Blueberry Lemon Breakfast OatBar

Blueberry Lemon Breakfast Oat Bar

Prep Time: 5 minutes

Cook Time: 15 minutes

Serving Size: 6

Calories per serving: 140


  • 1 1/2 cups whole grain oats
  • 1 scoop Tone It Up Vanilla Protein
  • 1/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 lemon, juiced (save the rind for zest at the end, optional)
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 banana, mashed
  • 2 Tbsp. maple syrup
  • 1/2 cup unsweetened almond milk
  • 1/2 cup fresh or frozen blueberries
  • coconut oil spray


  1. Preheat the oven at 350 degrees
  2. Combine all dry ingredients in a bowl
  3. In a separate bowl, combine all the wet ingredients (except blueberries)
  4. Add the wet ingredients to the dry ingredients and mix together
  5. Fold in the blueberries
  6. Spray a baking pan with coconut oil spray and add mixture
  7. Bake for 15 minutes or until a toothpick comes out clean
  8. Sprinkle with lemon zest


A´╗┐´╗┐´╗┐´╗┐´╗┐´╗┐´╗┐´╗┐ Day of Eats II

Happy Wednesday! 

I am trying really hard to eat better and get some good workouts in this week. I would give myself a C+ on the eating and an A- on the working out which is pretty typical for me. One day, I would love to an A in both!! ­čÖé

I pack my breakfast and lunch to eat at work every.single.day. It gets tedious and I have a hard time staying creative, but I am way too cheap to buy food every day! Yesterday, I packed up lots of fruits and veggies for my work day.


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I had a banana with peanut butter spoonfuls [not pictured] with a large cup of coffee for breakfast.

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Shortly after I was still hungry and snacked on salted peanuts while working away at my desk.

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For lunch I had chicken with carrots, celery, cucumbers and Spicy Trader Joe’s Hummus which is sooooooo good. I had an apple for dessert [the meal is pictured in the top image – I just forgot to take a picture when i was actually eating it!]

Work stress plus late afternoon munchies made me reach for the snack draw at work. I munched on animal crackers which were actually super delicious. I should of stopped at half the bag, but I managed to eat my way through the whole thing. My bad.

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I justified eating a whole bag of animal crackers by going to my first ever Flywheel class using my ClassPass. It was AWESOME! The music was loud, the energy was high and the workout was killer. My shirt was literally drenched after the 45 spin class. I have been loving ClassPass. So far, I have taken 5┬ágreat classes – I will do a recap of all the greatness soon!

After Flywheel I got home and Vinnie had made a pasta dinner with meat sauce. I typically do not like to eat pasta at night because of all the carbs, but I was starving so I chowed down!

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I mentioned on Monday┬áthat this month I am going to try really hard to track my food and be very mindful of what I am eating. I always try to track my food in MyFitnessPal, but sometimes when I eat something really bad and I don’t want to admit it I will not add ┬ábecause I know what it will do to my numbers which is terrible, but true and defeats the purpose of tracking my food. So this month, good or bad, I really want to see my total calories and understand how my calories are broken out.

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Yesterday, I feel like my carbs were a little high and my protein was low. It’s crazy how much sugar I eat in a day. It is mostly natural sugar but it’s still really high with all the fruit I eat.

I will leave you with the below picture my sister sent me. I am sure you have all seen and heard about the color of the dress conundrum… this is a funny take on it! Enjoy.

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Do you track your food? Do you ever cheat just so you don’t have to see the results!?

A Day of Eating

Hi, there!
I dropping in real quick today to say hi and give a day of my eats. I am traveling (again) for work and don’t have a lot of time in front of my computer. I hope everyone is having a good week. Happy hump day!

When I wake up in the morning, I have to have a big glass of water and a even bigger cup of coffee. It may be almost March, but I still love my frosty the snowman mug… Actually, I guess it is fitting given all the snow we still have (its just not Christmas anymore) ­čÖé

Breakfast: 2 eggs, mushroom, tomato and cheese

Breakfast: 2 eggs, mushroom, tomato and cheese

Trader Joe Greek Yogurt, Granola and an apple

Lunch: Trader Joe Greek Yogurt, Granola and an apple

Snack: Too Much Trail Mix

Snack: Too Much Trail Mix – I couldn’t even wait until I got home to eat it


For dinner I made my favorite Chili. This is my go to Sunday meal prep recipe because it’s so easy and makes so much it can last all week!

I am linking up with Jenn to share the WIAW love.

Super Charged Coffee and a Day of Eats

As I am sure everyone is well aware, things are bitter cold here in New England. Over the weekend, Vinnie and I went up to Vermont to ski with a bunch of our friends. ┬áWe skied all day Saturday, sat by the fire┬áand hot tub’d on Sunday and relaxed on Monday before heading back to Boston. It was so nice to get out of the city for a little while… the snow has been brutal and a crippling. I am getting claustrophobic┬áand stir crazy.

Okemo Mountain

It was a blast being in VT with all our friends, but super cold! On Monday I woke up freezing and looked at my phone to see what the temperature was outside… it felt like -31. That is insane!

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While getting away with our friends is always fun, I tend to overindulge and I end up feeling bloated, crappy and run down by the end of the trip. This trip was no exception! To add to it, I have been letting myself go recently. So… now that my birthday has passed and Valentines Day is over I am really going to try to focus on getting back on track and feeling good and confident about myself. That always starts with my diet and eats.

Since it is Wednesday, I am going to share my eats from yesterday to show how I am getting my eats back on track. I am focusing on healthy foods like fruit, veggies and lean meat.


When my sister comes to visit she always makes this crazy coffee concoction and I decided to give it a whirl this morning. It was really good and really filling! The mix is 1 tbs coconut oil, 1/2 cup almond milk and coffee. You blend it all together and it makes a frothy like drink that tastes just like a creamy latte.

Super Charged Coffee


[Morning Snack] [Lunch]
Salad at my desk -
Salad at my desk – romaine lettuce, cucumbers, celery, peppers, tomato and tofu


Apple for dessert
Apple for dessert


[Afternoon Snack]
Homemade Hummus and Veggies
Homemade Hummus and LOTS of Veggies
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Chicken with BBQ dipping sauce, Cole Slaw and roasted Brocollini
Yogurt with coconut, cinnamon and carob chips for Dessert
Yogurt with coconut, cinnamon and carob chips for Dessert

Even though there is no WIAW party… I still wanted to post! I hope people will start to follow Jenn’s rules so she can get her sanity back!

What do you eat to get back on track?
Have you ever mixed coconut oil into your coffee?


Veggie Egg Bake

This week, I have made a serious effort to prep my food and plan ahead so I make healthy decisions. I chopped a lot of veggies, cooked chicken and quinoa and made an baked egg dish to have for breakfast. All the prep has been really helpful and I have been much more controlled in my eating and snacking because I am properly fueled through all my meals. Meal Prep2

I am always looking for easy and convenient breakfast options because I am frequently eating at my desk at work. The Veggie Egg Casserole I made this week is by far the easiest, healthiest and most convenient thing I have made in a while. It is loaded with veggies and protein packed eggs.

Easy Veggie Baked Egg Casserole

Eggs are my favorite thing to have in the morning. Every weekend, Vinnie and I always make some sort of egg breakfast. I have been trying to figure out how to eat eggs during the work week and this recipe fit the bill. I love the ability to wake up in the morning, cut a slice of the egg bake, heat it up and I’m good to go.

Easy Veggie Baked Egg Casserole

I paired my eggs with a side of salsa and grapefruit slices and Vinnie sandwiched his between an English muffin. Easy Veggie Baked Egg Casserole

Veggie Egg Bake


  • 1/2 Cup Mushroom
  • 1/2 Red Pepper
  • 1/2 Onion
  • 1/2 Cup Tomato
  • 2 1/2 Cups Kale
  • 1 Tbs Butter
  • 1/2 Cup Egg Whites
  • 5 Eggs
  • 1/2 Cup Unsweetened Almond Milk
  • 1 tsp Oregano
  • 1 tsp Red Pepper Flakes
  • Salt & Pepper


  1. Preheat the oven to 350 degree
  2. Chop the mushrooms, red , onion and tomatoes
  3. In a large skillet, melt butter and add chopped veggies. Cook for 4-5 minutes, until the veggies are soft. Add Kale and cook until the kale is wilted.
  4. In a separate bowl, crack the 5 eggs and add egg whites. Mix together until blended. Add almond milk and spices
  5. Grease a 8x8 casserole dish, pour veggie mixture in and spread evenly along the bottom of the dish.
  6. Pour the egg mixture over the veggie mixture and ensure it is spread evenly and coats all the veggies.
  7. Bake in the oven for 20 minutes
  8. Take out and let cool for 5 minutes before eating. Enjoy!

While I have breakfast figured out for the week, I have been eating some great meals for lunch and dinner as well.

For lunch, sauteed tofu [I never eat tofu, but I am sick of always eating chicken so I gave it a whirl and I am loving it – it’s such a nice change to my typical lean protein choices.], brussels and cole slaw.

Brussels, quinoa and cole slaw

With all the snow, I have been relying heavily on my crock pot. It’s the perfect tool for snow days. It makes your house warm, cozy and smell delicious.┬áOn Monday during the storm I made a crock pot chicken dish based off Gina at┬áSkinny Taste’s recipe┬áfor Chicken Ropa Veija [I don’t even know what that means, eek!!]. It was really good and flavorful.

Crock Pot Chicken Ropa Vieja, Quinoa and Spinach


Today, I am linking up with Jenn for WIAW. I hope you enjoyed it!

Do you have any easy go-to meals you make for breakfast?

Whats your favorite meal you’ve eaten this week?

Special K Chewy Bars

I am not sure if you know this about me but I am constantly on the go. I get up early to work out, eat every meal except dinner at the office, I travel endlessly for work and play, and I am always snacking. At all times, I have snacks on me in case for when I get hungry. My go-to snacks are easy to carry and no hassle to eat such as granola or protein bars, mixed nuts, fruit, gum, carrots or (dare I say it) cookies and treats.

The best thing about these type of snacks is you can also have them as a compliment to any meal. You can have mixed nuts or carrots on top of your salad, fruit or cookies as a treat after lunch and granola bars can be mixed into your oatmeal or yogurt which is exactly what I have been doing all week with Special K Chewy Bars. I have been eating them on the regular as a snack and compliment to my breakfast.

The Special K Chewy Bars are made with wholesome ingredients that you can see like rich chocolate chunks, crunchy salted pretzels (so good!) and real fruit pieces. They are light and satisfying and the variety of flavors allow for options depending on your mood and cravings. The 4 new flavors are berry medley, blueberry bliss, salted caramel chocolate and salted pretzel chocolate. Personally, I like the fruity bars in the morning and the more decedent chocolate bars in the afternoon.


I liked the Berry Medley bar so much I used it as the granola topping on my yogurt. By combining the bar with a banana and yogurt I got a serving of fruit and added protein to my breakfast. I try to incorporate protein into every breakfast because it makes you feel full and remain full for a longer period of time and it helps the body build and repair tissues for muscle recovery and growth. This parfait combines a good mix of protein and wholesome ingredients. It is sweet, satisfying and has a ton of flavor.  I have been eating it all week.


Special K Berry Medley Chewy Bar Parfait


  • 1 Special K Berry Medley Chewy Bar
  • 1/2 cup Chobani non-fat plain Greek yogurt
  • 1/2 banana
  • 1 tbs unsweetened coconut flakes


  1. Put the yogurt into the bottom of a bowl
  2. Place on top of the yogurt:
  3. Sliced banana
  4. Crumbled Special K Berry Medley
  5. Sprinkle the coconut flakes

For 250 calories you can have a wholesome and balanced breakfast full of flavor.

Special K Berry Medley Chewy Bar Parfait Nutrition Info


These chewy bars are super versatile. Not only did I use them as an add on to my breakfast but I have been snacking on them all week. I had the Blueberry Bliss bar before a cold early morning run and the Salted Pretzel Chocolate bar for a pick-me-up during the usual 3pm workday slump. The chewy bars are very light and satisfying and perfect for a quick snack when on the go.

What are your favorite on the go snacks?

*This post is sponsored by FitFluential on behalf of Special K. The product was provided to me by Special K but all opinions and reviews are my own.