Pumpkin Curry

I’ve really been trying to up my meal prep game. This internship is 40 hours a week, and my first 9 weeks I have to bring my own lunch. It’s been interesting packing for – actually 6 days a week because I have my internship 5 days and then I work the morning / lunch shift on Saturdays. Let me just tell you, packing your lunch at 9pm is not fun. However, having premade delicious pumpkin curry that you can throw into your lunch bag for the next day is fun.

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Pumpkin screams fall. It’s delicious, hearty, full of flavor and nutrients, and can be shoved into just about anything (read: oatmeal, muffins, soup, curry…). Today, we are shoving pumpkin into curry.

Curry is fun because it’s different. Do you ever feel like you’re in a food rut? Like you’ve eaten more black bean burgers and salads than you can count? If you need to be pulled out of the rut, try this. It’s super easy and you really can’t mess it up.

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This originally calls for coconut milk (like, the canned kind. the thick, good kind.) but I never know what to do with the other 10oz of coconut milk so I decided to try plain greek yogurt and increase the vegetable broth instead. AND IT WORKED. {Actually, I also tried it with tomato paste instead of canned tomatoes because we were out and I didn’t realize, and while it worked, I prefer the canned tomatoes. So, I left it there for you guys. You’re welcome.}

Also, I know I said brown rice or quinoa, but we actually put it over this thing from Costco. It’s a quinoa and kale mixture and you find it in the frozen section. They come in like 2-3 serving size bags and they’re amazing because they’re ready in 3 1/2 minutes in the microwave. And that’s what’s pictured. If you don’t have a Costco membership, find someone who does. Tis the season, right? Costco shopping is way more fun when you’re sharing it with someone else.

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Pumpkin Curry
Adapted from Julia’s Album

2 tsp olive oil
1 onion, chopped
4 cloves garlic, chopped
1 c pumpkin
1 c canned tomatoes
1/4 c plain greek yogurt
1 1/4 c vegetable broth
1 can black beans, drained and rinsed
1/2 can garbanzo beans, drained and rinsed
2 tbsp red curry paste
2 tbsp honey
Quinoa or brown rice

  1. Sautee the onion and garlic in the olive oil in a medium-sized pot over medium heat until soft and translucent.
  2. Add the pumpkin, canned tomatoes, plain greek yogurt, vegetable broth, and beans. Stir until well combined.
  3. Add the curry paste and stir until combined. Add honey and stir until combined.
  4. Bring to a boil then simmer for 20 minutes to allow flavors to develop. Serve over quinoa or brown rice.

1 Kaylie Signature


Healthy Pumpkin Chocolate Chip Muffins

I blogged three months ago today. THREE.

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But I am coming back with a passion. Seriously this time. I am. I am in my dietetic internship and I work on my preceptor’s blog frequently, so it has motivated me to come back to my blog.

Oh, and did you notice a name change? Skinny Muffin has become Kayl Chips. See, my name is Kaylie, and kale chips are much more relevant to my life and the way I eat. I’m really not that good at baking. I’m much better at cooking. The name is also in relation to the fact that our cat, Caribou, is often called Carib Chip, and then I’m Kayl Chip. So, it works.

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The ironic thing is, though, that as soon as I change the name to Kayl Chips, I make muffins. Hah! Oh well.

So anyway, about these muffins. Guys, they’re delicious. I halved the sugar and I did way more spices than it called for (even though they recommended it) and they’re really good. I also did the ‘reducing the temperature’ trick. I’m not sure if it works in muffins, but it works in cupcakes, so I tried it.

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The trick is that you cook them for 2min at a higher temperature and then lower the temperature by 25*F for the remainder of the cook time. It makes cupcakes go from flat to fabulous (aka the tops get really high), and I thought I would try it for these muffins. Some are high, some aren’t, so it might’ve been more about how much I put in each muffin cup. Regardless, they’re DELICIOUS.

These are full of vitamin A, antioxidants, and fiber, so don’t feel guilty grabbing one of these on your way out the door or for a mid-morning snack. I definitely want to look into trying them with whole wheat flour, but since I haven’t baked in .. well, like YEARS .. I bought a small bag of all-purpose flour the other day because apparently they don’t make small bags of whole wheat flour anymore. Hmph.

Healthy Pumpkin Chocolate Chip Muffins
Adapted from Nothing If Not Intended

1 15-oz can pumpkin
1/2 c applesauce (or 1 individual applesauce cup)
2 large eggs
1 tsp vanilla
1/4 c packed brown sugar
1 3/4 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp cinnamon
2 pinches (or shakes) nutmeg
1 pinch allspice
1 pinch cloves
2 pinches ginger
1 pinch salt
3/4 c dark chocolate chips

  1. Mix all but chocolate chips.
  2. Stir in chocolate chips before baking.
  3. Line or spray muffin tin for 12 muffins. Fill muffin tin.
  4. Bake at 350°F for 2min and then switch to 325°F and bake for 20min or until a toothpick comes out clean. Allow to cool for 3-5 minutes before switching to a cooling rack.

1 Kaylie Signature

Healthy Pumpkin Muffins

Hello, world. I’m going to update you about my life in 10 statements.

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1. I just finished my third semester of graduate school. One more to go until I have a Master of Science in Nutrition.

2. I just got a Keurig for Christmas and am slowly falling in love with coffee. It’s my new reason to get out of bed {previous: breakfast}.

3. Now that school is out, all I want to do is read. Read, read, read. In bed, with my cat, drinking coffee, all day.

4. My boyfriend and I are on the last season of How I Met Your Mother, and it’s somewhere between exhilarating and depressing because we have never seen this last season {we started from the beginning again before it came out} but we know that it will be over soon.

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5. My little bug Caribou {Carib Chip} is getting so big! He’s 9, almost 10 months old now. In regards to the trend on Pinterest, he likes sleeping in the sink, screaming at 3am, getting in the dryer, sleeping on my neck, and getting in the shower after it’s turned off {but still wet}.

6. I am not really sure what I have been eating for the past 4 months, but it’s not important enough that you’ve missed anything. There was one thing that I was obsessed with {if you follow me on Instagram, you saw a lot of these}, and I will probably post that recipe soon. Other than that, salads, cereal, oatmeal… Some frozen meals, pasta… Yeah, couldn’t tell ya.

7. My apartment is decorated for Christmas, and it’s one of the things that makes me happiest right now. Love. Christmas. Decorations.

8. I am still doing a lot of Tone It Up. If you would like to follow my account on Instagram, it’s @skinnymuffin_tiu. It’s all fitness and health-related, so heads up.

9. Speaking of fitness, I just took a spin class for the first time in 11 months and it DIDN’T HURT. To most of you, that means nothing. To someone with bad knees and a bulging disc, that is a gift from God.

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10. I am applying to this thing called the Dietetic Internship, which is what qualifies you to sit for the Registered Dietitian Exam. Essentially, my entire LIFE depends on being accepted, so basically, the reason why I have completely neglected this blog and you all is because I have been working my little booty off to make good grades, volunteer, keep up with my jobs, and find time for my boyfriend, my kitty, my family, and my friends. Oh, and my sanity. Unfortunately, it’s been neglected, too.

{11. I know I said only 10, but I was just proof-reading this, and because all of my electronic text contains emoji abilities – Instagram and text messaging – I totally wanted to put a coffee emoji up by the Keurig statement. I think that #socialmediaproblems would be appropriate here.}

Oh, right. And recipe. These muffins are a) delicious b) healthy and c) super easy to make. I kept some fresh {in the refrigerator} and froze some to thaw for later and to throw into oatmeal in the mornings when it’s 10°F outside. These are also great if you need to use up your pumpkin puree that’s been sitting in the pantry for two months.

Healthy Pumpkin Muffins
Slightly adapted from Nate & Rachael

1 15oz. can pumpkin
1/2 cup applesauce {or one individually prepackaged cups}
2 eggs
1 tsp vanilla
2 tbsp water {or milk should be fine}
1/4 c brown sugar + more for sprinkling
1 3/4 c white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp ground cloves
1/4 tsp salt

1. Heat oven to 350°F.
2. Grease a muffin tin.
3. In a small bowl, combine the wet ingredients.
4. In a larger bowl, combine the dry ingredients.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Scoop into muffin tin cups and sprinkle brown sugar on top.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.

Fall Bean Salad

So the other night I was bored.

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For the past 4 months, I have done nothing but study study study and go on an occasional date with the boyfriend. Oh, and watch lots of Vampire Diaries. But now, with my first semester of grad school 99.999% over, I have nothing to do.

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I was home alone, I had already cleaned the kitchen, played the piano, done laundry, and watched the Taylor Swift Fearless series on Netflix. Uh.. now what?

So I texted my friend who has a big girl job, aka doesn’t have homework to do on the weekends – sadly, she lives an hour away or we would have been hanging out – and she has this FABULOUS list of things to do when you’re bored and she sent it to me. And I’m sold.

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What do you do when you’re bored? I, for one, am going to memorize a song on the piano (YES, MEMORIZE!), bake too many Christmas goodies, make homemade Christmas cards, work on this book I’ve been writing for 5 years, continue with the Harry Potter series, and up my cardio. Christmas break, you’re on!

Fall Bean Salad
Adapted from Internet Cooking Princess

1 can garbanzo beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can northern beans, drained and rinsed
2 c spinach
3/4 c pecans
3/4 c dried cranberries
3 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp dijon mustard
2 tbsp lemon juice


Pumpkin Spice Pancakes

Mondays are hard. Let’s have some pancakes.

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Today officially starts my birthday week. I guess I’ve started celebrating a little early, between the back-to-back girls weekends and early birthday gifts. It’s been pretty great.

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Another great way to celebrate is with pancakes. Duh. Pancakes make the world go round.

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These pancakes are quite pumpkin-y and spice-y. Despite the extremely HOT weather, they make you feel like it’s fall outside. And it’s perfect. And I don’t know about you, but something about pumpkin makes me really full. Pumpkin pancakes are my go-to when I know I have a long day ahead of me and need some serious fuel.

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Pumpkin Spice Pancakes

2 c white whole wheat flour
2 tsp baking powder
Pinch of baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
Pinch of allspice
1 1/2 c soymilk
1 tbsp brown sugar
1 tsp maple syrup
1/4 c + 2 tbsp canned pumpkin
1 tsp vanilla

1. In a medium size bowl, combine the flour, baking powder and soda, cinnamon, nutmeg, and allspice with a whisk to incorporate some air.
2. In a small bowl, whisk together the milk, brown sugar, maple syrup, pumpkin, and vanilla.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Pour desired amount of batter onto a greased skillet over medium heat. When bubbles begin to form, flip pancake. Continue flipping occasionally until slightly browned on both sides.