/> Clean Convenient Cuisine: September 2010

Clean Convenient Cuisine

Reset your tastebuds!

Monday, September 13, 2010

Redirecting to ChicagoNow

Hi, guys! We have been invited to join the ranks at ChicagoNow, so bear with us as we make this transition over the next few days. We will try to get all of the previous posts on there, so we can have the same archives. The new address will be www.chicagonow.com/blogs/clean-convenient-cuisine

Spread the word, and thanks for following!

Sunday, September 12, 2010

The Perfect Fridge

Have you ever opened your refrigerator and felt like a homeless person lives at your home? Or a frat boy? Why is it that when you really need something to eat, you are left with nothing but condiments, sticky door trays and maybe a can of coke or a block of cheese? Moldy vegetables are often another concern (though, certain fridges make the produce bins at eye level now, so you are constantly reminded about them). There are several tricks to stocking your fridge the right way to keep an organized system.

Tips For The Perfect Fridge

1. The first obvious tip is only buy what you need for a few days or the entire week. Take a menu with you to the grocery store, so you are aptly prepared. If you know it's unrealistic for you to buy for the whole week, plan out 2-3 days or breakfasts, lunches and dinners. It doesn't have to be complicated. When you get home, cut up veggies or do your "prep" work. Sundays are great days for this, and then store your prepared snacks or meals in the proper bins or shelves.

2. Before you go to the store, clean out your fridge. Think of it as "spring cleaning," something you should do every few months to make sure you're not holding on to almost empty containers of salad dressings and ketchup bottles. Clear out the inside of any half-open jars, old condiments or moldy veggies. Get rid of leftovers if they have been in the fridge more than 48 hours. Think about how you will organize your fridge when you return.

3. Do not overcrowd fridge, as this prevents proper air circulation.

Contents Of The Perfect Fridge

At the store, try to concentrate on the following:
Nuts, seeds, peanut butter
Bottled water
Chicken, fish, turkey, tofu
Yogurt, cheese, milk
Oatmeal, brown rice, bread

Work around the perimeter of the store and only pop into the aisles when you need to pick up jars or boxed grains.

Organizing The Perfect Fridge

1. Store vegetables and fruits separately. Store veggies in GREEN BAGS, so you don't have to keep them in the crisper. They do best in a warmer part of the fridge (around 50 degrees). Often times, when we put foods in the crisper, they go bad, because we forget about them. Use a lower shelf and keep them visible, so you know when to use them. Look at your menu. Position the fruits and veggies you will be using that day at the forefront, and then rotate to the next batch for the next day. Lettuce and herbs often go bad when they come in contact with plastic, so wrap them in paper towels first before putting them back in plastic bags. Apples also emit a gas that can cause other produce to spoil, so keep them out of the crisper drawer or store them by themselves.

2. Keep similar foods together, so you know where they are.

3. Store yogurt, cheese, dips, butter and smaller items on the top shelf, so they are at eye level.

4. Store meat at the bottom of the fridge on a "meats-only" tray, as some products can drip in their natural packaging.

5. Position eggs in their original carton near the top of the fridge, as the temperature is cooler here than in the egg tray.

6. Store drinks, bottles, jars and condiments on shelves near the inside of the refrigerator door, but only those that you will use. Don't buy in bulk. Make sure all lids are tightly closed.

Clean your refrigerator. Use common sense when storing cooked meats and leftovers (use glass containers instead of plastic).

Happy shopping!

Friday, September 10, 2010

Butternut Squash Fries!

As the seasons change, butternut squash is a staple in many dishes. I had a friend ask if I'd ever eaten butternut squash fries, to which I replied, "Um, excuse me? Butternut squash fries?" I was immediately intrigued. A big fan of sweet potato fries, I had not let my imagination wander over to the possibility of squash fries. That is, until yesterday.

A type of winter squash, butternut squash tastes similar to pumpkin and can be roasted, toasted or pureed to make a variety of dishes. A natural way to reduce inflammation, it can help those with joint pain. It is also high in beta-carotene, which can help reduce the severity of asthma and rheumatoid arthritis.

So, the next time you are craving fries, check out this nutty, sweet indulgence.

1 butternut squash, halved and seeded
olive oil
spices (paprika, curry, cayenne, etc.)

Preheat the oven to 425 degrees. Use a sharp knife to cut away the peel from the squash. Cut the squash into sticks like French fries and throw into a bowl. Toss with olive oil and spices, place a lid on the bowl and shake until evenly coated. Arrange squash pieces on a baking sheet and bake for 20-30 minutes, turing halfway through baking. Fries are done when they start to brown and become crispy. (Cooking times may vary.)

Thursday, September 9, 2010

I Have A Gluten Allergy!

Food allergies can strike at any time. Blame it on the environment, the additives and preservatives in food, an unhealthy lifestyle, genetics or mother nature, but having food allergies can make it hard to eat in restaurants (or even at home).

Gluten allergies are becoming more common, but it is one of the easiest ingredients to stay away from without affecting your overall health or diet. In fact, you are likely to improve your diet, because most foods with gluten are processed.

What exactly is gluten? A mixture of two proteins, present in cereal, grains and wheat, gluten is responsible for the elastic texture of dough. Some people are unable to digest it, hence a gluten allergy (or celiac disease). Luckily, numerous store bought foods now come gluten-free. When you have a gluten allergy, the main things to stay away from are wheat, rye and barley, though gluten is often unassumingly present in numerous foods. (If you suspect you might have an intolerance, you can ask for a complete gluten intolerance test at the doctor - or simply eliminate foods with gluten to see if you feel better.)

Foods safe to eat in the "grain" variety are corn, potato, rice, soybeans, arrowroot, carob, buckwheat, millet, and quinoa. Always look at the package label to determine the ingredients. This is a chance to comprise your diet full of whole, natural foods with lots of fresh veggies, proteins, healthy grains and fruits.

However, if you do have this allergy and you occasionally want to bake something sweet, there are many wonderful options (entire shops and blogs are now dedicated to a gluten-free lifestyle). Below is a delicious, gluten-free recipe to make on those days when you want something sweet but healthy!

Pumpkin Quinoa Cookies

1 cup Ancient Harvest Quinoa Flakes
1 cup sorghum flour (or fine brown rice flour)
1/4 cup millet flour
1 tbs. tapioca starch or potato starch
1 tsp. xantham gum
1 tsp. baking soda
1 1/4 cups organic light brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 cup spectrum organic shortening
1 cup canned pumpkin
1 tbs. vanilla extract
1 tbs. pure maple syrup
1/4 tsp. light tasting vinegar or lemon juice
1 cup dairy-free dark chocolate chips
1/2 cup golden raisins or currants
1/2 cup chopped pecans or walnuts (optional)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together the dry ingredients (quinoa flakes down to cloves). Add in shortening and combine the mixture until it's crumbly. Add in the pumpkin down to the lemon juice and beat to combine. Stir in chocolate chips, raisins and nuts and drop the dough by spoonfuls onto the parchment paper. Bake until golden and firm.

Wednesday, September 8, 2010

What's For Dinner: Sweet Potato Black Bean Quesadillas

You don't have to be a vegetarian to enjoy this healthy, delectable entree. I first discovered sweet potato quesadillas at The Chicago Diner and have been hooked on them ever since. If you need a little extra protein, you can use ground turkey, chicken, or like the Diner, seitan (derived from the protein portion of wheat). I enjoy them just with the black beans and sweet potatoes. It's an easy, quick recipe ready in about 15 minutes that can be enjoyed any night of the week!

Sweet Potato Black Bean Quesadillas

1 25 oz. can organic black beans
2 large sweet potatoes
4 large spinach or wheat tortillas
1 cup spinach
1 bag soy cheese
1 avocado, mashed
soy sour cream (tastes exactly like the real thing)
homemade salsa (or diced tomatoes and onions)

Preheat oven to 400 degrees. Microwave the sweet potatoes until tender. Peel and mash by hand. Rinse the beans in cold water and heat on stove. Right before they are done, mash lightly with a fork. Spread the sweet potato and bean mixture on 4 tortillas, sprinkle with soy cheese and a few leaves of spinach. Fold each tortilla in half and heat in oven until tortillas are crispy. Cut each into four equal squares and serve with mashed avocado, salsa and soy sour cream. A healthy, enjoyable treat for the whole family! 

Tuesday, September 7, 2010

Make Your Own Protein Bar!

I've perused the store numerous times in need of something quick and healthy, and protein bars usually do the trick. Though there are healthy bars out there, most of them come with an ingredient list a mile long. Some have the right amount of protein, but a ton of fat. Some have a ton of fat, but no protein. Some have lower fat and higher protein, but a ton of sugar. Some look good, but are full of cheap ingredients. There doesn't seem to be that perfect ratio of ingredients - until now.

Making your own protein bars allows you to control what goes into them, based on your own personal preferences and dietary needs. And the best part is most of them don't even have to be baked - just refrigerated for a few hours. In our case, Alex and I want something that can be eaten as a snack, has a little healthy fat, a good ratio of carbs and protein, and organic ingredients. As you will note, most of these contain oats, peanut butter and whey, so if you don't want any of these ingredients, play around with different types of protein and nut butters to come up with your own perfect recipe.

No-Bake Energy Bars

1 cup rolled oats
1/2 cup wheat germ
1/2 cup oat bran
1/2 cup vanilla protein powder
1 cup crunchy natural peanut butter
1 cup dried, chopped fruit
1 cup dark chocolate chips
1 cup organic honey

Mix all ingredients well and freeze, then cut into bars.

Quick Protein Bars

3 cups oatmeal
1/2 cup natural peanut butter
1 cup skim milk (or whatever milk you prefer)
4 scoops protein powder
dash of cinnamon

Mix until a sticky batter is formed. Use a large spoon to spread the mixture into the bottom of a glass or metal cooking tray sprayed with Pam. Put in the fridge overnight and cut into 8 equal bars.

285 calories, 11 g fat (good monounsaturated fats), 26 carbs, 21 g protein

Chewy Chocolate Peanut Butter Protein Bars

1 cup oat flour
1 1/2 cups whey protein powder
1/4 cup cocoa powder
1/2 cup nonfat dry milk powder
1/4 cup stevia blend (or organic sugar)
2 egg whites
1/4 cup creamy peanut butter
1/3 cup water

Preheat oven to 325 degrees. Line a 9x9 baking pan with wax paper. Combine all dry ingredients in a blender. Process for about two minutes. In a bowl, beat eggs and peanut butter. Add the dry ingredients to the wet mixture. With an electric mixer, slowly add the water until dough becomes gooey. Pour batter in lined pan, pressing dough to an even thickness. Bake for about 15 minutes. Remove and allow to cool, first on wax paper, then on a plate. Cut into 8 bars.

250 calories, 7 g fat, 24 carbs, 24 g protein

3 Ingredient Protein Bar

1/4 cup natural nut butter
40 ml Half-n-half
25 g chocolate whey protein

Combine whey and nut butter in a bowl. Mix slightly and then add half-n-half. Remove from bowl and shape into a bar!

A Little Bit of Heaven Protein Bar

3 cups organic raw oats
1/2 cup ground flax seeds
1/2 cup unsweetened organic shredded coconut
1 tsp. cinnamon
1/4 cup organic brown sugar
2 cups organic nonfat Greek yogurt
1/4 cup + 2 tbs. raw agave nectar or honey
1/2 cup organic peanut butter or almond butter
1 tsp. organic vanilla extract
1/4 cup organic coconut oil, melted
1 bar of organic dark chocolate, chopped or 1 cup organic dark chocolate chips
1 cup organic chopped seeds or nuts
1/2 cup chopped dates, raisins, figs or other dried fruit (optional)
1 cup vanilla or chocolate whey protein powder (optional)

Preheat oven to 350 degrees. Spread a 9x13 inch baking dish with coconut oil or cooking spray. Combine dry ingredients (oats through brown sugar) in a large bowl. In a separate bowl, combine wet ingredients (greek yogurt through coconut oil). Mix the wet ingredients into the dry ingredients until thoroughly combined, and then mix in the chocolate. Taste and add more peanut butter, fruit or protein powder. Mix well using clean hands.

Spread the mixture into prepared dish and bake for 15 minutes. Remove, let cool and then slice them. Spread the bars on a cookie sheet and bake for 15 more minutes. Allow to cool and then wrap and store in refrigerator.

Monday, September 6, 2010

How To Fix 10 Common Cooking Mistakes!

It's happened to the best of us. In an attempt to cook for a party, yourself, or guests, something goes wrong. The food is overcooked, it's too salty or sweet, and you have no idea what to do. Not to worry - even the most experienced chefs experience cooking blunders. We have answers to some of the most common cooking problems.

1. It's Too Salty! If you've over salted sauces or soups, add a raw, sliced potato to the mixture. Potatoes absorb excess salt. Just be sure to toss before serving. You can also add more liquid, sugar or vinegar to equal out the mixture.

2. It's Too Spicy! If there's too much heat, add more of the other ingredients in the dish, or hot water to tame the heat. Adding tomatoes, ketchup, sugar or even a dollop of plain yogurt can help as well.

3. It's Too Sweet! Add a spoonful of cider vinegar, a bit of lemon juice or a dash of olive oil to reduce sweetness.

4. It's Too Acidic! Try adding a bit of baking soda or salt to reduce acidity.

5. It's Too Thin! If you're cooking a sauce and it's too thin, try adding a bit of flour or cornstarch to thicken it up. Use sparingly, however, as a little goes a very long way.

6. It's Too Thick! It might seem obvious, but adding a bit of liquid will work. However, add only a bit at a time not to thin out the mixture too much.

7. It's Too Mushy! If you've overcooked vegetables, turn them into a puree or a soup, by combining with a broth or cream in a blender. You can also mash the veggies with a little milk, especially if the veggies are potatoes, cauliflower or carrots.

8. It's Too Bland! If you feel like your dish is missing something, remove a small part of it, and play around with adding different spices to that small section, before you add seasoning to the entire dish.

9. It's Too Dry! If you've made fish or a meat that's dried out, simply whip up a sauce to cover it, or just mash up the meat to make salmon cakes (or a chicken or turkey burger).

10. It's Too Burnt! If you've burned a sauce or rice, you know it can take on a different flavor altogether.  The first tip is to move the burnt food to a new pot. If you have burned rice, wipe two or three onions with a clean, damp cloth and remove the papery outer peels. Take those peels and spread them over the unburned rice. Cover the pot and let sit for 15 minutes. The onion peels absorb the bitterness. Discard before serving.

The bottom line is not to panic if you've made a cooking mistake. Get creative, remember these tips and come up with some of your own!

Saturday, September 4, 2010

How to Make Easy Meals From Common Pantry Staples!

We've all been there: we don't feel like cooking or attempting to fight the masses at the grocery store, and we really don't want to spend the money on takeout. If we could only start to utilize every pantry item, we would all spend less and actually come up with some appetizing meals. There are a lot of healthy options you can make from those cans just sitting in the pantry. First, make sure they aren't expired, and then follow these tips to make easy recipes when you're in a pinch.


1. Canned tomato products
2. Canned vegetables
3. Canned meats (salmon, tuna, chicken)
4. Beans
5. Low-sodium chicken or veggie broth
6. Peanut butter
7. Olive oil
8. Pasta
9. Bread
10. Spices

Start thinking about these items in different ways. What can you pair together to make a quick and easy meal? What canned item can you combine with a fresh item to make something quick and tasty?


1. Combine canned meat with greek yogurt and chopped veggies for a quick chicken or tuna salad.
2. Add peanut butter and banana to bread for a quick sandwich and grill the bread for added texture (see below for peanut butter french toast recipe).
3. Short on time? Make a protein shake and throw in yogurt, oatmeal or berries... whatever you have lying around the house.
4. Have dried fruit, nuts, healthy cereal or chocolate? Make a healthy trail mix by throwing together these options and portioning into ziplocs to take to work.
5. Pair a pantry item with something fresh. Nuts with fresh fruit or canned meat with a fresh salad.


1. Mix canned tomato products, veggies, tuna, beans with low-sodium chicken or veggie broth for a thick, tasty soup. Make sure you drain and rinse the veggies and beans to get rid of all the salt.
2. Make a quick tasty pasta dish by cooking noodles, adding canned tomatoes and canned tuna or salmon in a skillet. Once the noodles are ready, scoop them into the skillet with the sauce and mix well.
3. Make a quick meal of beans, veggies and rice. Need some protein? Add canned chicken or tuna for a quick, healthy meal.
4. Don't forget about spices. Spices go a long way in adding flavor without calories. Making chicken? Add curry or ginger. Start thinking of how you can punch up plain foods with added flavors.
5. Don't be afraid to try different combinations of flavors. Try something with peanut butter and chicken, or tuna and tomato. You might surprise yourself at how creative you can get with using materials you already own.


2 egg whites
1 dash vanilla extract
2 tbs. peanut butter
1 small banana, sliced
Cooking spray or 1 tbs. olive oil

In a small bowl, lightly beat the egg whites and vanilla together. Spread 1 tbs. peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first to make a peanut butter and banana sandwich. Heat a skillet with cooking spray or olive oil. Dip the sandwich into the egg white mixture and place in heated skillet. Cook until brown on both sides.

Friday, September 3, 2010

5 Fabulous Turkey Recipes!

Turkey is a great lean protein. A mere 4 ounce serving provides 65% of your daily protein requirements. Turkey has selenium, an essential component for thyroid hormone metabolism, antioxodant defense and immune function. Turkey also contains vitamin B6, which is important for energy production and the breakdown of glycogen. When purchasing turkey, aim for lean, ground turkey instead of deli meat, due to the higher salt content. Below are 5 simple recipes to give you a different dose of protein.

Homemade Turkey Sausage

1 pound lean ground turkey
3/4 tsp. AlsoSalt (optional)
1/2 tsp. rubbed sage
1/2 tsp. pepper
1/4 tsp. ground ginger

Crumble turkey into a large bowl. Add spices. Shape into eight two-inch patties. In a nonstick skillet coated with cooking spray, cook patties over medium heat for 6-8 minutes on each side (or until no longer pink).

Healthy Turkey Meatloaf

1 pound ground turkey
2 egg whites
1/2 cup salsa (low-sodium)
1 celery stalk, chopped
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1/2 cup chopped onion
1/2 cup dry bread crumbs
pepper to taste

Preheat oven to 350 degrees and in a large bowl, combine turkey, eggs, salsa, peppers, onions and bread crumbs, and pepper. Mix well with hands and then press into a loaf pan. Bake for 25 minutes.

Pumpkin Turkey Chili

1 tbs. olive oil
1 cup chopped onion
1/2 c. chopped red bell pepper
1 clove garlic, minced
1 pound ground turkey
1 can organic black beans (slightly drained)
1 can diced tomatoes (low salt)
2 cups pumpkin puree
1 1/2 tbs. chili powder
1 tsp. cayenne
1/2 cup greek yogurt or sour cream (optional)

Heat oil in a large skillet over medium heat and saute the onion, pepper and garlic until tender. Stir in the turkey and cook until brown. Drain and mix in black beans, tomato and pumpkin. Season with chili powder and cayenne. Reduce heat to low, cover and simmer for 20 minutes. Serve with sour cream.

Turkey Meatballs

1 package ground turkey (93/7)
2 cups Italian bread crumbs
garlic powder
1/4 cup egg whites or egg beaters
2 tsp. minced onion
1 tsp. basil
1 tsp. oregano
1/5 tsp. garlic powder
pepper, to taste

Preheat oven to 450 degrees. Place the ground turkey in a large bowl and add 1 1/2 to 2 cups bread crumbs. Add the egg whites and spices and mix together with two spoons, so you are constantly folding in the spices. Make 1 inch balls and place them on a baking sheet lined with foil (and sprayed with cooking spray), about 1 inch apart. Bake for around 20 minutes, or until the turkey gets a brown crust on top. Throw them in a pasta sauce and simmer, or eat them with veggies or a yogurt dip for a clean snack.

Sweet Potato Turkey Shephard's Pie

2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
2 tbs. extra-virgin olive oil
2 pounds ground turkey
1 large onion, chopped
2 large carrots, grated
4 ribs celery from the heart, chopped
4 tsp. olive oil
2 tbs. flour
2 cups chicken or vegetable broth (low-sodium)
a few dashes Worcestershire sauce
1 10-ounce box frozen organic peas
1/3 ripe banana, sliced
a few dashes hot pepper sauce
2 cups shredded sharp cheddar cheese (or vegan cheese)

Preheat oven to 425 degrees. In a large pan, combine sweet potatoes and enough cold water to cover. Bring to a boil and cook until tender, about 15 minutes. Drain and set aside, reserving the pot. In a deep skillet, heat the extra-virgin olive oil over high heat. Add the turkey and cook. Stir in the onion, carrots and celery. Season with pepper and cook for 5 minutes.

In another small pan, heat 2 tsp. olive oil over medium heat. Whisk in flour for 1 minute, then whisk in broth and season with worcestershire sauce. Simmer for a few minutes until thick, then stir into the turkey mixture. Stir in the peas and remove from heat. Add remaining 2 tsp. olive oil to the sweet potato pot and melt over medium-low. Add the sweet potatoes back to this pot with banana. Add hot sauce and mash until combined.

Top the turkey with the sweet potato mixture and smooth the top. Cover the sweet potatoes with cheese and bake until the cheese is completely melted, about 5 minutes.

Thursday, September 2, 2010

Healthy Dips and Sauces

Who doesn't love spinach and artichoke dip, heavy yogurt dressings, salad dressings, french onion dip, ranch or a creamy hollandaise sauce? These little sauces are often the hidden culprits when it comes to packing on the pounds while eating out. However, there are healthier ways to make even the most popular dishes. So, the next time you are throwing a party or are in the mood for snacking, try one of these instead!

Vegan Spinach and Artichoke Dip

1/2 yellow onion, diced
1 package frozen chopped spinach (thawed, drained and patted dry)
1 jar marinated artichoke hearts
1 tbs. olive oil
1 package firm silken tofu
1/2 cup nutritional yeast flakes
3 garlic cloves
2-3 tbs. apple cider vinegar
1 tsp. dried basil
1 tsp. dried parsley
1/3 tsp. cayenne pepper
1/2 tsp. black pepper

Preheat oven to 350 degrees. Saute onion, spinach and artichoke hearts in olive oil until onion is soft, around 5 minutes. Blend together tofu, yeast, garlic, vinegar and spices in blender until smooth. Combine all ingredients. Smooth into nonstick baking dish and bake for 15-20 minutes, or until lightly browned. Serve warm with pita bread.

Peanut Butter Yogurt

1 cup plain nonfat Greek yogurt
1 tbs. all-natural peanut butter
1 scoop vanilla whey protein powder
1 tsp sucanat

Mix or whisk all ingredients together until smooth.

Low-Fat Hollandaise

1 package silken soft tofu, drained
4 tbs plain nonfat greek yogurt
1 tbs dijon mustard
1 tbs + 1tsp white wine Worcestershire sauce
2 dashes white pepper
1 dash cayenee pepper
1 tbs lemon juice
1 tbs honey

In a blender or a food processor, whip all ingredients until smooth and creamy. Heat sauce on low to medium heat and spoon immediately over veggies (or meat).

Healthy Ranch Dressing

1 tsp. vinegar
1 tsp. garlic powder
1 tsp. fresh pepper
1 tsp. lemon juice
1 cup Greek yogurt
1/2 tsp. vegenaise (or organic mayo)
1 tsp. fresh parsley
2 tbs. grated Parmesan
1 tsp. water
1/2 tsp. lemon zest
1/2 tsp. dijon mustard

Combine all ingredients and chill before serving.

Healthy Ketchup

2 8 oz. cans of organic tomato paste
1/4 cup of apple cider vinegar
2 tbs. lemon juice
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 cup honey

Bring ingredients to a boil on the stove. Simmer for 15 minutes, then take off heat for 10 minutes. Pour into condiment jar and refrigerate.

Wednesday, September 1, 2010

Healthy Pumpkin Pudding

The other night, Alex and I had a healthy dinner of chicken and veggies, but both of us were craving something sweet. Out of dark chocolate and unwilling to go to the store to grab a piece of vegan cake, I rummaged the cupboards for something. What I threw together was actually incredibly satisfying, and as Alex took his first bite and I asked how it was, he said, "It's like Christmas." This pudding is easy and packed full of protein, fiber and vitamins. Eat this "dessert" guilt free!

Healthy Pumpkin Pudding

1 can pure pumpkin
2 scoops vanilla whey or soy protein *
2 cups soy or skim milk (if you don't have time to let it "set" in the fridge, use yogurt instead)
1 tsp. cinnamon
1/2 tsp. nutmeg
crushed pecans (optional)
1 tbs. whipped cream (optional)

Combine all ingredients in a blender and pour into bowls. Pop in the fridge until cold (or freezer for less time). Take pecans, throw in a ziploc with some cinnamon and grind the nuts with a rolling pin (or the bottom of a glass). Sprinkle on top, along with the whipped cream before serving.

Want to make your own whipped cream?

1 1/2 cups very cold organic heavy cream
2 tsp. organic sugar
1-2 tsp. vanilla

Put cold heavy cream into a mixing bowl. Beat with a hand mixer, starting with a low speed and then speeding up as the cream thickens. Once it gets soft peaks, stop. Fold in sugar and vanilla and serve!

* In a recent consumer report (July issue), many protein powders are said to contain metals, such as arsenic, cadmium, lead and mercury. Among the popular brands, EAS Myoplex, Dessert, and Muscle Milk were some of the worst.