recipe | renaissancerunnergirl

I hope everyone’s week is off to a smashing start! As for me, I’m getting in some early morning runs before the heat gets too high, and studying up a storm (in between my snacks). Honestly, I’m still reeling today because in yesterday’s lecture my world was rocked. I learned that in New York, there is no spousal privilege when testifying in a criminal case – meaning that Gossip Girl’s awesome series finale Chuck-and-Blair wedding would not actually have worked like it was supposed to… I was walking by Bethesda Fountain,where they filmed the scene, on my way home from a run listening to the lecture, and I was totally thrown!

Continue reading →

When the leaves start to change and Halloween approaches, one of my favorite foodie times of the year has arrived – pumpkin season! This is a perfect gluten-free dessert for the Thanksgiving table, so I often try out different tweaks throughout the autumn to get it right (and consequently get to eat what is basically pie for breakfast). It’s a bit of a cross between a classic pumpkin pie and a pumpkin souffle, so I like to call it a Pumpkin Spice Pouffle!

Ingredients:

15 oz pure pumpkin (Libby’s canned is great, or if you’re ambitious and want to roast your own that works too!)
12 oz plain 2% Greek yogurt (for extra pumpkin kick, you can use 6 oz plain and 6 oz pumpkin yogurt)
2 eggs
1/2 cup sweetener (I like to use stevia and brown sugar mixed together)
2 tbsp pumpkin pie spice
2 tbsp flaxseed
1 tbsp grapeseed or olive oil

*Optional: cocoa powder and dark chocolate pieces, or maple syrup and maple candy

A delicious Cocoa rendition of my Pumpkin Spice Pouffle (I also love the maple version!)

Instructions:

Preheat oven to 350 degrees Fahrenheit.
Use the oil to lightly grease an 8×8″ pan.
Mix all other ingredients together in bowl (*if you use cocoa powder or maple syrup, mix in here)
Pour mixture into pan (*if you use the candy, place it in the pouffle now)
Bake at 350 degrees for 50 minutes.
Let cool.
Enjoy!