Eat Skinny Be Skinny: Creamy Pumpkin Pie Dip
PIN IT!THURSDAY! You saucy minx! I’m so happy to see you! Although I have 3 more days of work left, I’m thrilled because THANKSGIVING IS ONE WEEK AWAY! This is the best holiday in the world for chubby kids like me 🙂
Now, time for a shameless work plug. If you are in DC, come out to the Help the Homeless Walkathon on Saturday. Last year we raised over $6.5 million for the homeless. The money we raise this year will go to support 97 hard working non profits who provide critical and necessary services to DC’s most vulnerable population, the homeless. I’ve been working with an amazing team on this program (by managing their social media) for 5 months and I’m really invested in this. There are over 12,000 homeless people in the district and one in four of them is a child. Use your feet to lend a hand this Saturday by walking with over 14,000 DC/MD/VA residents on the National Mall!
I love this job and honestly, I’m going to miss it. But, big steps and a huge chapter ahead of me! Including spending hours in the kitchen whipping up delicious recipes like the one I’m about to share. I’m following in the footsteps of two amazing bloggers, Kelly and Gina, who featured delicious pumpkin dips earlier this month. Sometimes, recipes are so good they don’t need much alternation! This is one of them. I made a few changes to make it more pumpkin pie flavored, because I’m sort of an addict.
Seriously, I’m not lying when I say it’s pumpkin pie dip because it tastes JUST LIKE pumpkin pie filling!  If you are a crust person (carbs rule) pair this dip with gingerbread, shortbread cookies or graham crackers! I prefer fruit with mine (I tell myself it’s healthier). But seriously? You can pretty much dip anything you want in it. (That’s what she said, hahahah!)
I’m really a 12 year old boy trapped in a 25 year old women’s body, I swear. But, guys, this dip is really good. It’s creamy, tastes like cinnamon and happiness and is so freakin’ cute when served in a hollowed out pumpkin. Serve as an addition to your pies this Thanksgiving on the dessert table! Trust me, it’ll be a hit!
Pumpkin Pie Dip
Yields: About 3 cups of dipÂ
Prep time:Â 10 minutes
Chill time: 15-20 minutes
Ingredients:
- 1 8 ounce block of light cream cheese
- 2 cups of confectioners sugar
- 1 can of pumpkin puree
- 2 teaspoons of pumpkin pie spice
- 1 tablespoon of light cream
How to Make It:
- Using a handheld mixture, beat cream cheese, sugar, pumpkin and pumpkin pie slice. Gradually add in cream.
- Beat until fully mixed; add extra pumpkin pie spice for preferred taste.
- To serve in a pumpkin, cut the top off a medium pumpkin. Using a spoon, scoop outsides and set aside. Rinse out the inside of the pumpkin and completely dry before putting dip inside.
- Chill for 15-30 minutes and serve!
Who said you can’t have your pie in a dip form? Enjoy lovies!
Nutritional information per 1/4 cup: 128 calories, 4.5 grams of fat, 16 grams of carbohydrates and 2 grams of protein.
What I Ate Wednesday: Appetizer edition
First, THANK YOU to every single one of you amazing, incredible people who wished me congrats yesterday. I wouldn’t be here, I wouldn’t be doing what I love if it weren’t for your continued support, your advice and your loyal readership. I hope I’ll continue to entertain, keep you laughing and most importantly, keep you eating 🙂
 After my stern talking to from Jenn last week, I decided it was in my BEST INTEREST to photograph my food this weekend 🙂 Â
And guess what? I ACTUALLY REMEMBERED TO TAKE PHOTOS OF WHAT I ATE ON SUNDAY! That, in itself, should garner a round of applause, dontcha think? I think it was because I HAD TO for my job, but either way 🙂 Well, the reason I so coyly labeled this as the appetizer edition is that I, literally, ate primarily appetizers on Sunday, thanks to my new gig as a recipe creator 🙂
Breakfast:
Guys, I was SO MINDBLOWINGLY hungover on Sunday I needed a very hearty, a very decadent breakfast. I don’t know why I still think I can party like I’m 21. News flash, I’M NOT. Because of said hangover, I made my favorite breakfast sandwich in the history of all breakfast sandwiches. A fried egg with maple brown sugar bacon and American cheese served on a hot, buttered English muffin. SO AMAZING. Although it didn’t cure my hangover (it decided to hang out ALL DAY with me!) it made me feel just a smidgen better. Which is all that matters, right?
Lunch
For another assignment, I made this amazing vegan chili so I enjoyed a bowl with some fresh avocado for lunch. Although it was a REALLY late lunch, like 3pm, it was still lunch in my book. That silly hangover really made cooking hard, but when it’s your job, you gotta persevere! So after lunch, I made a couple appetizers for She Knows, all of which I enjoyed a bit as a snack! (You can’t say somethings good if you haven’t tried it!)
Snacks
I had a few crackers with this amazing, savory goat cheese basil dip
1 roasted tomato and goat cheese puff
 1 mini crab cake with a rich avocado spread
As you can see, I sure did a bit of snacking 🙂 All of these amazing appetizers (plus a ton others) will be live THIS week in the She Knows recipe section! Be sure to check them out! [Oh and don’t worry, I’ll link all of these up when they are live!]
Dinner
I know what you’re thinking. How the hell could I possibly eat more? Well, folks, my body works in strange ways. By 7:30pm, I was STARVING. So I had a heaping cup of my vegan mashed potatoes.
A full day of delicious eats. Now, friends, what amazing things have you eaten?
MY BIG NEWS! & Yummy Vegan Thanksgiving!
So, I know. I’m a tease. I’ve been alluding to this HUGE news forever, it seems, and just haven’t told you. Some call that mean, I call that suspense 🙂 Either way, I’m here. I’m ready and I’m SMILING like a jackass right now. But, in true Claire fashion, I must share some delicious photos of even more delicious things first. Because, I mean, this is a foodie blog.
One of the articles I pitched to She Knows was to create a completely vegan Thanksgiving menu. Now, I’m not vegan and don’t have any desire to be, I’m just a health nut and am fascinated by different ways of eating. I love making gluten free, vegetarian and sometimes paleo things too. It’s fun to learn different diets and try them out. How else do you know if you like it? As much as I love experimenting in the kitchen, this article was definitely a challenge. I mean, Thanksgiving is about turkey and butter filled mashed potatoes. But, I overcame it and whipped up some completely dairy and meat free items.
Vegan chili with freshly sliced avocado
Crunchy pecan and fresh apple stuffing
Creamy garlic mashed potatoes
Plus, I also made my amazing maple roasted sweet potatoes and vegan pumpkin cheesecake. For all of the yummy recipes, check out She Knows! I don’t know guys, I’m thinking this whole vegan thing might become a possibility here. Not only are there so many delicious recipes out there, I feel like 10,000 times better afterwards.
Okay….so you probably want my news now, right? Fine, fine. I’ll tell you 🙂 Starting in December, I am going to be a FULL-TIME FREELANCE WRITER AND BLOGGER!! As you know, I’m already writing full-time for She Knows and they’ve also made me a recipe creator. Plus, this little ol’ blog is getting bigger than I am and it needs more attention (much like my husband and my puppy). So, in addition to full time freelancing, I’m going to be spending SO MUCH more time turning this into something I’m really proud of. That means better pictures, a new theme, a recipe database…plus, a brand new design! WAHOO!
Y’all, I’ve been grinning from ear to ear, DYING with anticipation to share this news. It wasn’t something I ever thought would happen. This wasn’t a career I ever thought I’d be lucky enough to have. I’ve been writing since I was 5 years old. This is my dream. This is my passion. And I never, EVER thought I’d do it full time. I never thought I’d be one of those people who could make a living blogging and writing. And honestly? I’m still in awe. I owe you all (especially Alicia French) for this. I really do. So…
[via Pinterest]
Every single day when I see my name, my photos, MY WRITING published on She Knows I tear up. I mean, this is my DREAM. How many people get to actually follow their dreams? After spending 2 years completely miserable at a job and then spending these eye-opening, absolutely incredible few months at my current contracting job, I realized something. Life is too damn short to spend a second hating what you do JUST for a paycheck. Trust me, money is important. But I never EVER wanted to be the person who compromised her happiness for a few paychecks.
And that was me, for 2 years. It’s not a way to live friends. So that’s where I stand, that’s my BIG NEWS! And I’m still shell shocked and doubtful. In this economy, in this day, not many people get this chance. WHY ME? It’s amazing though and I’m trying to push those negative thoughts out of my head and absorb every amazing second.
[via Brancoprata]
Because I don’t know how long I’ll be doing it, how long I’ll get this opportunity. I just know that I’m taking this big leap, this huge chance and I’m beside myself with excitement. The road may not be clear ahead of me but I’m ready for the adventure. And I hope you’ll tote along with me 🙂
Meal Makeover: Creamed Spinach
Oh, hey guys! I know, I’ve been MIA since Wednesday over here. As I alluded, this next week of my life is going to be MADNESS. PURE MADNESS, I SAY! However, just a lettttle while longer. (I know, very ambiguous, but I’ll share soon!) So, what’s happened to me since my last update?
I got my hair did 🙂
I’m officially a red-head again! I honestly can’t tell you how much I love my new hair. It’s SO me. It’s vibrant, young and so cosmopolitan. Safe to say, I’m going to be a red head for the rest of my life. And that’s okay with me 🙂
I baked & cooked, A TON
As some of you may know, in addition to being a writer for the Food & Recipes section of She Knows, I’m also now a recipe creator for them! It’s always been a dream of mine, at one time pipe, to get paid to write and eat. And it’s happening and I’m so happy! So, I baked & cooked up 12 different appetizers which will all be live on She Knows in the recipes section this week!
Top 9
You all made my pumpkin pie cupcakes a Foodbuzz top 9 on Thursday! I honestly can’t thank you all enough for being SO supportive, amazing and just awesome fans.
1,000 Giveaway
GUYS! I finalized all the goodies for my big 1,000 follower giveaway! Once I hit 1,000 on Facebook and Twitter, I’ll let you all in on the fabulous goodies! You really don’t want to miss it!
WHEW! I’ve been busy! Plus, our big walkathon for work is on Saturday so it’s crunch time here! But, I’m not going to leave you hanging like last week with no new recipes! And, with Thanksgiving just a week away, it’s time to start planning what we’re eating! With that, I have to share my new favorite veggie dish, homemade low fat creamed spinach.
I know, I’ve been gone for a week and I’m comin’ atcha with creamed spinach. But trust me friends, this stuff is AMAZING. It’s creamy, it’s cheesy…need I continue? Plus, it contains all of the amazing health benefits of spinach, like the 13 flavanoids that help fight cancer, protect against age related memory loss, prevent heart disease and also has a great source of magnesium, which helps lower high blood pressure! If you could care less about the health benefits, just make it for the delicious taste.
Although regular creamed spinch is not a diet breaker, one heaping cup can have up to 350 calories and 16 grams of fat! By swapping out low fat milk for heavy cream and part-skim parmesan for regular, you save nearly 100 calories and 6 grams of fat! Put this easy and delicious side dish on your Thanksgiving menu. Even those people who hate the green stuff will not be able to stop eating it! (I know this from personal experience with my husband).
Low Fat Creamed Spinach
Yields: About 2 one cup servings
Prep time: >10 minutes
Cook time:Â 7-10 minutes
What You’ll Need:
- 1 block (about 8-10 ounces) of frozen spinach, thawed
- 2 tablespoons of extra virgin olive oil
- 1 medium onion, finely chopped
- 2 gloves of garlic, minced
- 1 tablespoon of all purpose flour
- 1/2 cup of 1% milk
- 1/3 cup of grated part-skim parmesan
- 1 tablespoon of butter
- Dashes of salt and pepper for taste
How to Make it:
- Heat oil in a large pan. Add onion and garlic and cook until browned and soft, about 3-4 minutes. Add spinach and cook until warmed, about 2 minutes. Remove from heat.
- In another sauce pan, add butter and flour, stirring constantly. Slowly add milk to mixture and heat until it thickens, about 2-4 minutes. Quickly stir in cheese, salt and pepper.
- Pour sauce over spinach mixture and stir. Serve warm! (Even better with a crispy piece of bread!)
Who said healthy couldn’t also be absolutely delicious? Happy Thanksgiving preperation!
Nutritional information per 1 cup: 200 calories, 8.5 grams of fat, 10 grams of protein, 15 grams of carbohydrates and 3 grams of dietary fiber.
What I Wish I Were Eating Wednesday
Now, let’s begin with another fabulous What I Wish I Were Eating Wednesdsay! A wonderful thanks to the beautiful host of this, Peas and Crayons!
Breakfast:
Low fat pumpkin cake! I know what you’re thinking, cake is not breakfast. But guys, it has no butter or oil, so it’s super healthy! If you’re going to have cake for breakfast, you need to at least tell people it’s healthy, right?
[photo via Pinterest]
Instead of the pathetic office coffee I did have, I wish I had this delicious looking latte instead. Frothy, coffee goodness.
Lunch:
[photo via]
I absolutely could live off sushi. I sort of blame Gretchen for my mad obsession but I just can’t get enough of this stuff! I’m addicted to spicy tuna and eel rolls, currently. In addition to being delicious, sushi is naturally low in fat and calories! Now, that’s before you douse each piece in salt water (aka soy sauce) 🙂 I could kill someone for some sushi today.
I love having wine with lunch. Don’t get me wrong, I pretty much love wine anytime of the day, but I especially love it at lunch. Don’t you think sushi pairs perfectly with a crisp class of Chardonnay? I thought so too. Plus, those views? I wouldn’t mind those either 🙂
Dinner:
Now, this is a dish I actually plan on eating! I can’t wait to dig my teeth into this amazingly decadent (and healthy!) version of chicken parmesean from Cooking Light! I’ve had a mean craving for some hearty Italian food lately so this recipe is right up my alley way! Plus, it’s made with less cheese and served over orzo so you shave off extra fat, calories and carbs!
Now, what are you guys eating? Or better yet, what do you wish you were eating?
