My mom has always referred to the weight struggles of adulthood as, “The battle of the bulge” – the bulging gut and back side, that is.  When I was a kid, I just didn’t get it but now I seriously do.  I really have to think about what I eat – even though I am gluten and dairy free – to maintain my figure over forty.  And yes, it does get more difficult each year, as much as I don’t like to admit it.

So this is my contribution this holiday season to keeping the calorie count down so that recovery post-holiday may not be such a battle.

3 eggs

1 ½ cup pumpkin (1 can)

¼ teaspoon ground ginger

¼ teaspoon cloves

¼ teaspoon nutmeg

1 teaspoon cinnamon

2/3 cup brown sugar

¾ cup almond milk (or milk of your choice)

Preheat your oven to 425.

In a mixing bowl, use the Masha to scramble your eggs.  It’s seriously the best tool for scrambling eggs without effort.

photo 1

Next, add the pumpkin and use the Masha to mix the eggs and pumpkin together.  Then add the sugar and mix with the Masha.  Then add the milk and spices and mix with the Masha.  The Masha makes this process effortless.

photo 2

Using small ramekins, place a few pecan pieces in the bottom (optional).  The pecans will float to the top, don’t worry, it will be awesome!  Pour the pumpkin mixture into the ramekins up to the lower lip of the dish.  You can find ramekins at any cooking store or places like Pier 1, World Market, Crate & Barrel or Target.  Just make sure they are oven safe.

Bake at 425 for 15 minutes then 325 for 30-40 minutes or until they set up and a toothpick poked in the center comes out clean.

photo 3

In my next blog, I will teach you how to make maple whipped cream to put on top of these irresistible classic holiday desserts!