Fall time always makes me crave two things – pumpkin and desserts with cream cheese frosting, namely carrot or red velvet cakes. I always kept the two separate, but what if…what if…the two could make a perfect match and combine for a baked treat to satisfy all my fall stomach’s desires? I had to give it a try. Pumpkin bread. Carrot cake. The two together…to crumble atop oatmeal, top with honey greek yogurt as an afternoon snack, or stuff slice by slice into your mouth anytime of day for dessert. What? I have no recollection of that ever happening. No matter what way you choose to eat it…make this recipe!

Pumpkin Carrot Cake Bread

Servings: 10 slices
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

• 1 1/2 cups whole wheat pastry flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 egg
• 1 1/2 cup canned pumpkin
• 1/2 cup  packed brown sugar
• 2 tablespoons canola oil
• 1 teaspoon vanilla
• 1 cup grated carrot
• 1/4 cup chopped walnuts or other optional mix-ins: raisins, chocolate chips, etc.

Step By Step Instructions

Preheat oven to 400°F.

Sift together the flour, baking powder, pumpkin pie, and salt into a large mixing bowl; set aside. Mix the egg, pumpkin, brown sugar, and vanilla in a separate bowl. Add the wet ingredients to the dry and stir until just evenly combined. Do not over-mix. Fold in grated carrots and chopped walnuts or other mix-ins.

Spray a regular sized loaf pan well with cooking spray. Pour batter into pan. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Let cool for at least fifteen minutes before slicing and serving.

And go a little crazy with a cream cheese frosting, a glaze, or a streusel topping if you like. I’ll take a slice!

I adore pot-luck style dining, especially the side items. I make a meal of those. I love the wide variety of casseroles and salads people bring. Unfortunately, most include either a) a lot of mayonnaise or b) a lot of sugar in vinegar-based dressings.

Looking for a way to lighten things up and brighten up the flavors at my get-togethers, I recreated a three bean salad I once fell in love with at a party. Filled with protein and bursting with flavor (not half a cup of sugar), this Three Bean and Feta Salad makes a wonderful side dish to add to any group gathering. Or to have as a meal at home if you wish to pump it up with either some added vegetables, pasta, quinoa, or protein.

Versatile, light, and delicious.

Sugar-Free Three Bean and Feta Salad

Servings: Makes 6 cups, 12 1/2 cup servings

Prep Time: 5 minutes
Chill Time: 2 hours or longer

Ingredients

• 1 15 oz can no-salt-added canned, cut green beans
• 1 15 oz can kidney beans
• 1 15 oz can white cannellini beans
• 1 small red onion
• 1 small bunch fresh flat leaf parsley, yields about 1/2 cup finely chopped
• 1/3 cup apple cider vinegar
• 1/4 cup olive oil
• sweetener to taste (I used 5-6 drops of NuNaturals Alcohol Free Liquid Stevia)
• 1/2 cup crumbled feta cheese

Step-By-Step

Drain and rinse all three cans of beans in a colander. Add to a large bowl. Finely chop the red onion and parsley. Add both to the beans. In a separate small bowl, whisk together the apple cider vinegar, olive oil, and liquid stevia. Pour over the bean and onion mixture. Toss to coat. Cover the bowl and chill in the refrigerator for at least 2 hours. Toss the mixture again and top with crumbled feta before serving.