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.

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.

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! :)

Banana Pancakes

Did someone just hear Jack Johnson? Oh that was just in my head. But I seriously am pretending that it's the weekend. Rainy mornings, sleeping in, and banana pancakes. (Jk I didn't sleep in. Boo. And I ran in the rain. Double boo.) BUT this is my favorite weekend treat that I am thinking about integrating to the work week, just to make it more fun.

Seriously guys, these are so easy. First you take bananas, then you mash them. Then you add eggs. You grease a griddle or pan with a little bit of olive oil spray or just oil up a paper towel and wipe it down. Key: make sure the griddle is hot enough- you can test a little bit in the pan to see how quickly a little blob cooks. Then take 1/4 cup of "batter" and place on the griddle/pan (whichever you use). You can add cacao nibs or blueberries for an extra fun batch. The trickiest part is flipping them- 2 spatulas are necessary because they are very delicate. Make sure the one side is cooked thoroughly before attempting the flop. The good news is, even if they aren't pretty, they still taste ah-mazing. You have the option for a slight drizzle of 100% maple syrup- but in my opinion you really don't need it! And I am a sugar person, TBH. 

 Instagram story breakdown below:

mashed banana

mashed banana and with eggs

banana pancakes with blueberries

Eat up!

While these are relatively high in sugar content compared to most other items on the plan- it is all natural fruit based sugars, and paired with protein from the eggs, they prevent the blood sugar spike and drop that causes hunger and weight gain. These will keep you full until lunch! 

See below for the full recipe. Ready to give them a try? Let me know your thoughts in the comments below! 

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Banana Pancakes

serves 2 (6 pancakes)

Ingredients

• 2 ripe bananas

• 2 eggs

• olive oil spray (alternative, put oil on a paper towel and spread on pan/griddle)

• ½ cup of blueberries or sprinkle of cacao nibs (optional)

• lil bit of 100% maple syrup

Instructions

Mash bananas in a big bowl (some small lumps are OK). Add eggs. Mix together completely.  

Heat pan or griddle over medium-high heat. Spray with olive oil spray. Test a small spoonful- if it solidifies quickly, it is ready. Fill a ¼ measuring cup with batter. Pour onto heated pan/griddle. Add blueberries and/or cacao nibs. Cook on each side until slightly brown. You may need two spatulas to flip, they are delicate. 

For an extra treat serve with a dab of 100% maple syrup.