Today marks the 1st blogiversary of Healthful Pursuit!
The past 365 days have been filled with great food, inspiration, friendship, self care, triumph, frustration, and a whole lot a love.
The craziest part?
Healthful Pursuit was never intended to be a food blog.
It began as a website for my private practice. I envisioned it as being a place where I could acquire new clients, share some of my favorite recipes, and write a couple of health articles here and there.
I wasn’t expecting to fall in love with food photography, and I can certainly say I had no plan to delve as deeply as I have into… this. It kinda just, happened.
In January 2011, I switched from a website to a blog, slapped on a new template, and fired up my recipe creation thinking cap.
And the rest; as they say, is history!
My very first post had pumpkin, it’s Halloween, I like pumpkin, you like pumpkin, so what better way to celebrate than with Oatmeal cooked IN a pumpkin?
Ya, that’s what I thought!
zomg. Best invention ever.
Also, I’m happy that I decided to add raisins to it so I don’t have to share any with Kevin.
Oop. Did I say that?
If there’s one thing I’ve learned in the last 365 days, it’s that I kinda like keeping
all some food to myself.
Caring equals sharing, Leanne. Caring equals sharing.
Pumpkin Baked Oatmeal
Vegan (option), Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Oatmeal baked in a pumpkin with a crunchy almond flour topping… and then you EAT the bowl!
Lightly adapted from Cooking with My Kid
Yield: ~6 cups baked oatmeal
- 1 medium sized sugar pumpkin
- 2 1/4 cup uncontaminated rolled oats
- 1 1/3 cup non-dairy milk
- 1/2 cup unsweetened apple sauce
- 1/3 cup chia seeds
- 1/3 cup egg whites *see note
- 1/4 cup raisins
- 1 large banana, chopped
- 1 apple, chopped
- 2 tablespoon pure maple syrup
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup almond flour
- 2 tablespoon regular rolled oats or unsweetened shredded coconut
- 1 tablespoon unsweetened apple sauce
- 1 tablespoon coconut sugar
- 1/2 teaspoon ground cinnamon
- Preheat oven 375F.
- Combine all topping ingredients in a small bowl. Set aside.
- Cut the top off the pumpkin and remove guts.
- Combine all remaining ingredients in a large bowl. Stir until all ingredients are incorporated. Drop batter into the prepared pumpkin and spread cinnamon topping over the top.
- Place pumpkin on a cookie sheet and bake with the top off for 20 minutes and another 30 minutes with the lid completely removed. You’ll know the pumpkin is ready when the skin begins to wrinkle slightly.
- Remove from the oven and serve! Be sure to scrape the sides as you’re serving :)
note: to make vegan, replace egg whites with 3 tablespoon water + 1 tablespoon freshly ground flax.
calories: 306 | fat: 7.6g | carbohydrates: 53g | fiber: 10g | sugars: 19g | protein: 9g
If you’re serving a big crowd, you could put a couple of additional toppings to the side like raisins, maple flax, and chopped nuts.
Or, do what I did and pack it up for lunches for the rest of the week. It freezes and defrosts incredibly well, too!
As I was going through my old posts this morning, I was reminded of a couple of our favorite recipes from the early days…
- Everything’s Good Protein Bar
- Chocolate and Pomegranate Mousse
- Baked Pumpkin French Toast
- Coconut Snow Cookies
- Strawberry Cheesecake Chocolate Cups
I completely forgot about snow cookies!
Thanks all for sticking close by me every step of the way. It’s been a fantastic year and I’m just so appreciative of each and every one of you <3
Happy Halloween, be safe tonight!