So I realize that it has been over 4 months since I have posted a new recipe, but I am finally back! While I make no promises, I am going to try to post at least once a week. Since my last post, I have officially started my own business, which seems to consume most of my waking (and some sleeping) hours. In the midst of everything, I have still been cooking. There just hasn't been much time for trial and error of adapting new recipes, much less analyzing the nutrient content or writing about it. I have missed creating and modifying recipes so my goal is to set aside some spare time each week and devote it to doing just that.

The recipe that I have today is the perfect way to kick off the Fall season. I have always associated the cool autumn weather with the scent of pumpkin spice, and the smell of these pumpkin pecan cookies baking in the oven seemed so perfect. Not only are they soft, chewy, and delicious, but they are also low in fat and sugar, and packed with fiber and Beta Carotene. I found the recipe at SkinnyTaste.com, which is a fabulous source for healthy, weight-watcher friendly recipes. Try these cookies for dessert or pair them with coffee for a perfect breakfast treat. I see many more pumpkin recipes in my near future!

1. Preheat oven to 350 degrees. Line two baking sheets with wax paper.
2. In a medium size bowl, whisk together flour, oats, baking powder, salt, baking soda, cinnamon, and pumpkin pie spice.
3. In a large bowl, cream together butter, Splenda, and brown sugar with a hand mixer. Add the egg, pumpkin, and vanilla extract. Mix together. Stir in the pecans.
4. Add the dry mixture to the wet mixture. Stir to combine.
5. Place 16 tablespoons of dough on each baking sheet, evenly separated.
6. Bake for 10-12 minutes.

I love so many things about the month of October- the fall weather, the football games, Halloween decorations, and most of all pumpkin. Not so much the jack-a-lantern kind; but the edible kind that is the perfect ingredient for an autumn baked treat. While I see many other pumpkin creations in my future this month, the first one that I chose is Whole Wheat Pumpkin Muffins. With each bite I took of the warm pastry, I was overwhelmed with the essence of spice that just screams fall harvest. Cinnamon and nutmeg are the perfect compliment to pumpkin. Pumpkin is not only tasty, but it also has many health benefits. The rich,orange color provides beta-carotene, known for its antioxidant and anti-inflammatory properties. Pumpkin is also a good source of potassium, zinc, vitamin C, and vitamin E. Just a 1/2 cup serving has 5g of fiber. Besides the nutritious aspects of the pumpkin and whole grains, these muffins are also sugar-free and very low in fat (only 1g in each muffin). These are perfect for a grab-and-go breakfast or a healthy after-school snack.

1. Preheat oven to 425 degrees. Spray a muffin pan with cooking spray or line with paper baking cups.
2. In a large bowl, combine egg beaters, Splenda, pumpkin, vanilla, and milk. Mix well.
3. In a separate bowl, combine flour, oats, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
4. Fill the muffin cups evenly. Sprinkle the top of each muffin with a bit of additional cinnamon and pumpkin pie spice.
5. Bake for 20 minutes or until an inserted toothpick comes out clean.

Ok, so with the temperature still in the mid-90's it is hard to imagine that chilly fall nights are anywhere in the near future. Contrary to the weather, football season is almost here. One week from today, the defending national champions will kick off a football season filled with as many victories as the last. Along with Alabama football, comes all sorts of tail-gating treats. One particular food that I tend to associate with screaming fans and touchdowns is chili. A bowl of chili typically provides a high-fat meal, but with my make-over, this easy recipe is full of lean protein and fiber. This is perfect for knocking the chill off, or in my case, dreaming of even the slightest chill gracing the humid southern air. The recipe is best served with houndstooth and a side of Roll Tide!

1. Mix together chili mix, cooked ground turkey, diced tomatoes, and kidney beans in a medium sized pot over medium heat.
2. Bring to a boil. Reduce to a simmer and cook for 30 minutes.
3. Top with greek yogurt, fat-free cheese, and green onions if desired.