I have the worst memory.

Now where was I?

Ok, it’s not that bad. But it is rare that I can remember a recipe without pulling out a cheat sheet, cookbook or recipe card.

However, this recipe I can recite by heart because I’ve been making it just about every week for the last 4 or 6 weeks. I think.

Before I forget, here’s the recipe for…

Protein & Spice Pumpkin Bars

• 2 Eggs
• 1/2 c Splenda for Baking (if you are anti-Splenda use something like honey, Honey)
• 1 c Pumpkin Puree
• 1.5 c Vanilla Protein Powder
• 1/2 t Baking Soda
• 1/2 t Cinnamon
• 1/2 t Cloves
• 1/4 t Salt

Whisk together the eggs, Splenda, pumpkin. Stir in the dry ingredients. Pour into a prepared 8×8 baking pan. Bake at 350 degrees for 20-25 minutes (add another 5 minutes or longer if you used honey instead of Splenda). Inhale…smells amazing, doesn’t it? Ok, you can exhale now go make some coffee or hot tea.

I like to cut and store my bars in snack sized baggies and pop them in the freezer so they’re ready to grab and go. And, I eat them plain or top with whipped cream a touch of buttery spread–I’m a fan of Earth Balance or Smart Balance Light, for the record.

Now I really must go…but I can’t remember where!?

I adore everything about Halloween from the wicked-good treats, to the pumpkins, to the colorful and creative masks.

Speaking of pumpkins and masks, have you ever treated yourself to a pumpkin facial?

“Pumpkin has wrinkle-fighting properties that help to prevent aging. Its vitamins C, E, and A also cleanse and hydrate the skin,” according to chef, actress, and health advocate Bethenny Frankel.

Orange you glad you know that? Then hop into the kitchen and get everything you’ll need for this…

Pumpkin & Spice Face Mask

• 2 t Pumpkin Puree
• 1/2 t Honey
• 1 t Greek Yogurt or another milk product
• 1/4 t Pumpkin Pie Spice (I’m not sure if this is really necessary, but it smells good)
• Sprinkle in some Brown Sugar if you need to exfoliate

Mix all the ingredients together. Smooth the mixture over your face and kick back for 10-15 minutes. Rinse.

I did this mask last night, and while I did look a little scary, let’s face it, it’s all-natural and affordable which in my book is awesome…so I’m giving it all A’s.

Now I really must go face the day! Happy Halloween, Bootiful!

Remember when I told you about The Protein Bakery, the makers of the line of all-natural, wheat-free, high protein, life-changing, cookies, brownies, and blondies?

YUM!

Well, I have two really great things to tell you.

Let’s start with Really Great Thing #1: PROTEIN PUMPKIN COOKIES AND BLONDIES!

That’s right, The Protein Bakery is featuring Pumpkin Walnut Chocolate Chip Cookies and Pumpkin Walnut Blondies now until the end of November…so grab a cup of cider, stop by the online bakery, and get them while they’re hot. Which brings me to…

Really Great Thing #2: A HEALTHY DISCOUNT!

Want 30% off your entire purchase at The Protein Bakery? Then follow these simple instructions when you shop online and you’ll score this really sweet discount:

• 1. Follow this special link to The Protein Bakery: http://www.proteinbakery.com/promo/
• 2. Enter user name: NJAB
• 3. Use this secret password: balance

You’re all set to start gobblin’!

Now I really must go to the online bakery and pump up my shopping cart with the latest pumpkin batch!

I typically kick off my day with a cup of coffee quickly followed by a protein shake with a blend of assorted berries.

But when the weather turns cooler the very thought of an ice cold protein shake makes me shiver. So this weekend I hit the Fitness & Spice test kitchen and worked on a recipe that would allow me to start my day with a shot of protein and fill me up at the same time. After three batches, I almost got it right! Here’s the recipe for…

Fitness & Spice Breakfast Brownies

• 1 can Pumpkin Puree
• 2 T Coconut Oil
• 2 cups Chocolate Protein Powder
• 2 T Dark Cocoa Powder
• 1/2 t Baking Powder
• 1/2 t Baking Soda

Combine all ingredients in a large bowl. Stir. Pour into a prepared 8×8 pan and bake at 350 for 15 minutes. Allow to cool and serve with the topping of your choice, like peanut butter or your favorite butter spread.

Now let’s address your questions:

Joanna, why do you call these breakfast brownies? They are breakfast brownies for a number of reasons. First, they beg to be enjoyed with a cup of coffee. Second, they are not as sweet as a brownie that you’d eat for, let’s say, dessert. And third, they REALLY need to be topped with a spread like you would use on other breakfast foods like toast or muffins, for example.

I bet if you add some stevia or honey that would sweeten these brownies right up, right? I would take that bet.

What kind of protein powder did you use? I used Optimum Nutrition protein powder. Why? Because that’s the only brand they had on the shelf at my grocery store.

Sometimes when I bake with protein powder the result is a bit rubbery, does this happen to you? Yes! Some protein powders bake up better than others so you have to experiment in your own test kitchen. Another trick? Do not over bake, in fact, err on the side of under baking when using protein powder in your baked goods.

I only have vanilla protein powder, do you think that will work? Totally.

Do you think I could add a handful of nuts to this recipe? I know you could.

Where did you find the pumpkin puree? I’ll never tell!

Now I really must go warm up another cup of coffee and get to work on my next recipe: Supper Sundaes.

There’s a new fro-yo place in town. I should know, I stalked the joint.

I watched its every move. When the sign went up, I messaged my friends. When booths were installed, I alerted the neighbors. When my niece was looking for a job, I sent her the link to the online application. When the grand opening announcement was released on Facebook, I direct messaged my local contacts.

The frozen yogurt shop has been open for well over a month! And it really is absolutely fabulous.

From what I’ve heard.

I still haven’t been in the place because I cannot be trusted in a store with that many calories. But, I am on their mailing list so I am well aware that right now they are featuring pumpkin frozen yogurt.

To know me is to know I LOVE PUMPKIN. So guess who has been craving pumpkin ice cream? Fro-Jo!

So last night I whipped up a single serving of…

Pumpkin Protein Ice Cream

• 1/3 cup vanilla protein powder
• 1/3 cup water (I’m sure unsweetened almond milk would be great, too)
• 2 T pumpkin puree
• Cinnamon and nutmeg to taste

Blend all ingredients together and pour into a freezer safe dish. Freeze. Eat.

Now I really must go check on the new cupcake shop now that my craving for pumpkin fro-yo has officially been…squashed!

Alyson competed in her first figure competition this weekend. It was fun to watch her journey to the stage. Congratulations, Alyson! Last week Alyson tagged me for the Honest Scrap Award which asks me to divulge 10 Truths about myself, so here it goes…

1. The reason for the pumpkin shortage is because I am hoarding it.  However, I am not responsible for the Eggo shortage.
2. I count grams of protein not number of calories.
3. I wear Old Navy Halloween pajama bottoms to bed 12 months out of the year.
4. When I grow up I want a career where I can wear gym clothes or Old Navy Halloween pajamas to work. If I cannot find a job where I can wear gym clothes or pj’s to work I want to be a spa critic where I can wear a warm, thick, bath robe and fluffy slippers.
5. If I ever get a tattoo it will be of The Grinch. Not the grouchy Grinch, the recovered Grinch.
6. I can not be trusted with a jar of peanut butter.
7. I think Starbucks is the happiest place on Earth.
8. I had braces twice as a kid and once as an adult.
9. I own more sandals, candles, pink sweatshirts, and tubes of lip gloss than necessary.
10. I wear makeup to the gym. Don’t judge.

Now that you’ve learned a few new things about me, I’d like to hear something I don’t know about you, to tell you the truth!

Have you read the book If You Give A Mouse a Cookie? It’s one of my favorite children’s books of all time. It’s a sweet tale about a mouse who is given a cookie and then wants a glass of milk to go with it. The mouse makes other requests along the way, but I don’t want to give away the ending. Anyway, the mouse and I have a lot in common because…

If You Give Joanna a Cookie she’ll probably want a latte to go with it.

When I was shopping at Whole Foods a few weeks ago I stumbled upon Country Choice Organic soft baked cookies. After reading the nutritional facts, I decided this was a cookie I could sink my teeth into without feeling guilty. So far I’ve tried their oatmeal chocolate chip and double fudge brownie cookies and I’ve savored every bite of the 100 calorie treats.

Sometimes I enjoy these cookies with a Whole Latte Protein and other times I spice things up with a …

Pumpkin & Spice Protein Latte

• 1/2 scoop vanilla whey protein powder
• 1 packet Starbucks VIA instant coffee
• 2 T pumpkin puree
• 1/8 t pumpkin pie spice
• 3/4 cup water

Blend ingredients together in your Magic Bullet or shaker. Pour into a coffee cup and microwave for 45-60 seconds. Top with cinnamon or nutmeg.

What would happen if I gave you a cookie? Well, you just might find out if you are the lucky winner of 3 boxes of Country Choice Organic cookies (or any 3 Country Choice products you pick). To enter the drawing tell us the name of your favorite children’s book of all time in the comments section below. The contest will close on Sunday, November 15th at 10:00 P.M. and the winner will be announced on Monday.

Now, I better run, I have to see what happens If You Give A Pig A Pancake.

If you love pumpkin as much as I do, you’re going to love the e-cookbook Pumpkins for Pink.

Megan from www.megansmunchies.com compiled this book to raise money for breast cancer research. The cookbook contains 45 pages of fabulous pumpkin recipes (plus one not-too-shabby recipe from yours truly)! Donations of any size will be accepted for this e-cookbook and will benefit the Susan G. Komen foundation.

But you already know all of this good stuff if you’re a Facebook Fan of Fitness & Spice…if you haven’t joined yet, I’d love to see you there!

That’s all I have for today, I’m kind of in a hurry to make the recipe I found in the e-cookbook for Pumpkin Crème Brulee!

I eat pumpkin all year round. I kid you not. I could eat pumpkin 365 days a year. Just ask my former co-workers who used to roll their eyes at me when I would make pumpkin soufflé in the office microwave for breakfast almost every morning.

When I was telling Michelle I was having a hard time finding canned pumpkin puree earlier this month she insisted I could make my own. And guess what? She was right!

Ever since devouring my first batch of homemade pumpkin puree no gourd has been safe! In fact, this weekend, with a little help from Rachel Ray Magazine, I made an amazing recipe using acorn squash. I wanted to share this recipe with you today because I thought about Michelle the entire time I was preparing this dish. Without Michelle’s coaching I would have been busting open a can of puree instead of busting open a relative of my beloved pumpkin.

This soup also reminds me of another conversation I had with Michelle who mentioned she was having a hard time finding good Mexican food in Australia. I don’t think you’ll find a soup exactly like this on any Mexican menu, but I think Mexican restaurants around the globe might reconsider if they had a batch of…

Fitness & Spicy Chili con Chili

• 1 large acorn squash (about 2 pounds), cut into quarters and seeded
• 3 dried red chilies
• Boiling water
• 1 t chili powder
• 3 poblano chilies
• 3 T extra-virgin olive oil
• 1 large onion, chopped
• One 15-ounce can black beans, rinsed
• 1 T chopped fresh oregano
• Salt and pepper
• 1/2 cup Sour Cream

Preheat the broiler. Microwave the squash on medium-high power until fork-tender, about 10 minutes; let cool slightly. Scoop out the flesh and transfer to a food processor; discard the skin.

In a bowl, soak the red chilies in just enough boiling water to cover until softened, about 15 minutes; drain. Discard the stems and seeds. Add the red chiles and the chili powder to the food processor; puree.

Place the poblano chiles on a baking sheet, and broil, turning occasionally, until charred all over. Transfer to a bowl, cover and let sit until cool enough to handle, about 10 minutes. Discard the stems and seeds, then chop.

In a saucepan, heat the olive oil over medium-heat. Add the onion and cook until softened, about 5 minutes. Stir in the squash puree, poblanos, black beans, oregano, and 1 cup water. Bring to a simmer and cook for 15 minutes; season with salt and pepper. Stir in the sour cream.

I hope you’ll give this recipe a try. It just might squash your need to run to the border!

Before you paint, carve, smash, or bake your pumpkin this year, why don’t you pump it?

A pumpkin makes an instant substitution for a medicine ball workout as they come in similar sizes and shapes.

Here are a few tricks you (and your little goblins) can do with your PUMPkins, pumpkin:

• Front squats
• Squat to overhead press
• Overhead squats
• Lunges (forward, backward, walking)
• Deadlifts (including single leg deadlifts)
• Swings (starting in a squat position, hold the pumpkin between your legs then thrust arms up above your head ending in a standing position)
• Overhead presses
• Shoulder presses (two-handed or single-handed depending on the size of your pumpkin)
• Overhead tricep presses
• Bicep curls
• Push up variations (both hands on the pumpkin, one hand on the pumpkin/one hand on the ground, feet on pumpkin/hands on the ground)
• Chest presses
• Calf raises
• Lumberjack chops
• Mountain climbers (hands on pumpkin/feet on floor)
• Crunches
• Planks (hands on pumpkin/feet on the ground)

I hope you’ll carve out some time and add in some pumpkin and spice to your workouts this season. A pumpkin workout just might lift your spirits and have you looking even more gordgeous in no time.