{Protein} Pumpkin Pie with Gingerbread Pecan Crust

IMG_5814I hope you all had an absolutely amazing Thanksgiving weekend.  I know I did – my family lives in Tampa, Florida so it’s been an easy weekend laying in the sun by the pool, going on morning runs, baking, doing HIIT circuit boot camps with my sister, brother, AND parents (and teaching my mom and dad how to SQUAT!), walking my dog around the golf course, going to the local outdoor mall for happy hour drinks, and cleaning out my old closests with tons of old memories. I also got a LOT of those small annoying errands done as well – fixing the headlight on my car, hemming new work pants (from here), and a little bit of online shopping for my family because there is NO WAY you will find me in a mall on Black Friday. IMG_5728

I found this quote and absolutely love it.  I’ve been spending less time on my phone and more time actually living. I don’t ever want to be that person who is so into themselves and their phone and social media and comparing their lives to those people who post their highlight reels on Facebook INSTEAD of what is going on around them – their friends and family and real SOCIETY.IMG_5801

What else I accomplished this weekend?  Baking a healthy pumpkin pie with added protein + a sweet and salty gingerbread pecan crust!

This recipe isn’t too sweet and is perfect t0 eat any night of the week.  You could remove the crust for a recipe that’s super low in calories and fat but I love the hint of creamy, salty, buttery (with NO butter) crust to bite into along with the smooth, sweet, pillowy pumpkin filling.  The contrast is to die for.  The crust has molasses, sea salt, and pumpkin pie spice.  When baking, the pecans take on a delicious roasted flavor. Perfection.

I actually topped this with a scoop of full-fat, full-sugar vanilla ice cream and enjoyed every single bite.  You really can’t go wrong with how delicious AND healthy this is.

{Protein} Pumpkin Pie with Gingerbread Pecan Crust

[Adapted from Juli at PaleOMG]

Serving Size: 8 slices



  • 1 15 oz can pumpkin puree
  • 1 cup unsweetened almond milk
  • 2 eggs
  • 1 scoop MTS Nutrition Cinnagram Whey
  • 6 packets stevia
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice


  • 2 cups pecans
  • 1/2 cup coconut oil
  • 2 Tbsp molasses
  • a hefty grind of sea salt


  1. Preheat oven to 350.
  2. Spray a pie dish and set aside.
  3. Whisk together all filling ingredients in a large bowl.
  4. Pour pecans, coconut oil, molasses, and sea salt into a food processor and process until it sticks together (but not too much- you still want some texture).
  5. Press mixture into pie pan and then pour filling ingredients into crust lined pan.
  6. Bake for 50 minutes (cover pie with aluminum foil if the pecan crust starts to smell burnt instead of ‘roasted’).
  7. Cut into 8 slices and serve with reddi-whip or vanilla ice cream!

Nutrition (without Crust): 60 calories, 2 g fat, 5 g carbs, 5 g protein

Nutrition (with Crust): 322 calories, 27 g fat, 12 g carb, 8 g protein


Along the whole spread from my family Thanksgiving:


Thankful for so much right now and want to continue to grow, gain confidence, and learn in so many areas of my life.

What do you hope to continue to learn this year and what are you thankful you have learned so far this year?

Also let me know if you try out this healthy pumpkin pie!!

WIAW: Thanksgiving Week

HAPPY THANKSGIVING WEEK!!! And happy WIAW (a full day of eating).


PSA this ice cream is OUT OF THIS WORLD. Thank you Publix.

Pumpkin Pie ice cream > all other ice cream.  

And how cute is that couple on the package!  I bought this for Thanksgiving to top my (hopefully) delicious homemade Pumpkin Pecan pie with it and just couldn’t stop myself from eating a serving or two :)  Those buttery pie crust pieces are EVERYWHERE.  Swoon.  I do try and make pecan pie every year for Thanksgiving though – it wouldn’t feel like a true Thanksgiving without it! And I truly can’t wait to see my family – this week always makes me extra sappy and grateful for everything in my life right now.  I need to remind myself of this DAILY instead of just this week leading up to turkey day but DANG is it hard when stress gets in the way. 

The below eats are from Monday and give you a good glimpse of everything delicious I have been eating and WHY I’m eating those things!


breakfast//Apple cinnamon greek yogurt single-serving protein pancakes! Made with 30 g oat flour, 2 oz applesauce, 1 tbsp coconut flour, 1 scoop MTS Nutrition Cinnagram whey, and water and cooked to a deep golden brown (had the stove-top on too high). Topped with 2 tbsp of coconut butter (still my obsession) and some Kashi Berry cereal.

I love eating a large amount of fat (and carbs) in the morning.  The fat truly helps me feel full all day.  When I workout in the morning, I may eat a little less fat at breakfast (i.e. 1-1.5 Tbsp instead of 2 Tbsp) but still really do love my fats to keep my hunger more steady all day long.  And coconut butter has 20 g of fat in 2 tbsp so I’m getting about 25-30 g of fat in just one meal :)



lunch//4 oz salmon, 1 cup roasted Parmesan asparagus, sautéed mushrooms, 1/4 cup brown rice and a brown rice cake with 1/4 of an avocado with sea salt.

Yes, more healthy fats!!  I love eating high fat meals until my pre and post-workout meals :)


pre workout meal//1 cup Fage 2% greek yogurt, 1/2 serving Kashi Go Lean Crunch, 2 frozen strawberries sliced, a couple of raw almonds, and 1 tbsp Nuts N’ More Coconut peanut butter.

Exactly what I was craving!  I love frozen fruit in my greek yogurt and I ALWAYS love cereal.  I feel when I eat cereal with greek yogurt instead of just with almond milk, it fills me up a lot more AND keeps me fuller for longer.  Although I still eat huge bowls of cereal too, don’t you worry.

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postworkout//Chipotle with the bae. Got a salad with black beans, fajita veggies (actually forgot them at first and the boy went back and got them for me on the side!), mild and hot salsa, extra lettuce, and GUACAMOLE.

Um, no specific reason why I ate this other than it just tastes SO darn good.


nightcap//Chocolate chip Oreo mugcake that I have been making every night this week! Recipe: 2 tbsp coconut flour, 2 tbsp MTS Nutrition Cinnagram whey protein, 1 egg, 1 tbsp water, and 1 pinch of baking powder. Cook in a small glass bowl or ramekin for 45-55 seconds in the microwave and top with 1-2 Oreos, a sprinkle of chocolate chips, and Arctic Zero salted caramel ice cream!

I love having a nightly snack as it helps me not GRAZE all night and ensures I leave some room in my dinner meal for my dessert :)  I also typically try to eat a lower fat meal right after my workout and then have this final meal with higher fats again.

Progress Pictures from Monday as well:



Outfit from this weekend with visitors in town:



And the delicious pizza and pasta (Saturday) and tapas (Friday) eaten in said outfit with visitors:

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Let me know if you have any questions at all about my intake!! xoxo

And enjoy your Thanksgiving – keep that stress and anxiety out of there and truly ENJOY!

What I Ate Wednesday

Hi Friends!!

I’m finally joining up for another What I Ate Wednesday party.  I am SORRY I have been a little MIA but yes, the same excuse you will always hear – life has gotten crazy. In a really really good way though!  I’ve been spending lots of my time exploring Tampa with the boyfriend, meeting new friends, hanging out with old friends and my family who live in the area, working, trying out new restaurants, traveling for business, working with clients, creating programs, running and expanding a small business, meeting up with Instagram friends, finding a new gym, creating new recipes, traveling for fun, and photographing my food :)


Now onto my recent eats.  I actually took all these pictures LAST Saturday on a day I could photograph all my eats!!  So yes, I wanted this post to go up last week but that somehow didn’t happen between all of the above :)


post-workout breakfast//Strawberry smoothie bowl base, banana slices, pieces of CombatCrunch PB cup bar, protein Cheerios, and chocolate protein drizzle.  The base is made with 1/2 frozen banana, 1/2 cup frozen strawberries, ProZero whipped vanilla protein, ice, xantham gum, and water.


lunch//Half a huge slice of Greek pizza while out and about exploring the city! This was from my local Publix Greenwise (a Publix chain that sells more non-GMO, organic items) and had a great multi-grain crust! Full of kale, red onions, mushrooms, black olives, avocado, and tomato – the cheese was pretty sparse so it didn’t feel heavy at all.


THEN this beautiful package came in the mail. THANKS ANGELICA!! The Arctic Zero team are literally angels and so sweet. I am blessed to have been sent a care package to try ALL their flavors.  I wish they sold all these flavors around me!


snack//Roasted kabocha and butternut squash (was already prepped), organic plain greek yogurt from Trader Joe’s with stevia, cinnamon and a tbsp of MTS Whey Cinnagram flavor, Trader Joe’s Oatmeal Flakes (newest obsession), chunks of 1/4 of a Pumpkin Pie quest bar, protein Cheerios, and a drizzle of peanut butter!


Dinner//Veggie burger and 3/4 of the fries :) Along with a starter of sautéed brussel sprouts and sweet potato ravioli.


Always dessert//Double chocolate mugcake (I will be posting my favorite mugcake recipes tomorrow!) with vanilla greek yogurt sandwiched in the middle and topped with 2 Oreos, Coconut Nuts ‘N More and Fat-Free Reddi-whip!

That’s it for now.  Thank YOU for following along.  Yes, I am promising more posts to come.  I have a lot more thoughts on food, new recipes, updates on where I am on my progress, strength training, tons of scenarios I have been receiving from my clients that I want to discuss, and more.

What else would you like to see as well?

Current progress picture for accountability:


Now go enjoy the rest of your Hump day and week! xoxo