4-Ingredient Pumpkin Pie Pancakes

4 ingredient pumpkin pie pancake

Fall season is here! So, what better way to celebrate than with a super easy 4-ingredient Pumpkin Pie Pancake? I don’t know what it is but I LIVE for this time of the year. You would think that living in San Francisco with its constant “fall” weather, even in the summer (ahem ahem), I’d rather have another season… BUT fall is great. The change of colors, the leaves falling, and PUMPKIN EVERYTHING 🙂

4 ingredient pumpkin pie pancake

Probably, the first thing we think of when this season arrives is Starbucks Pumpkin Pie Latte, but those drinks are full of sugars, plus it looks like there’s no real pumpkin in them, so what’s the point?

4 ingredient pumpkin pie pancake Usually, the pancakes we make at home are either banana or plain ones, but these ones are worth a try for sure. You can use any kind of mix you like, but I like to use Kodiak Cakes because you can just add water (instead of eggs and oil) and they have more protein than regular mixes.

4 ingredient pumpkin pie pancake

As for pumpkins, well, they have lots of benefits:

  • They have more than 200% of the recommended vitamin A -> Aids vision especially in low-light conditions.
  • 3 g of fiber in just a cup (only 49 calories for those of you who count them) -> Fiber keeps you fuller, which means you eat less.
  • They have potassium -> Helps with blood pressure.
  • Beta-carotene -> A diet rich in it can help fight some types of cancer.
  • And did you know you can use the pulp as a face mask?

4-Ingredient Pumpkin Pie Pancake
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Cook time
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Easy 4 ingredient pumpkin pie pancake
Recipe type: Breakfast
Serves: 6 pancakes
  • 1 cup Pancake Mix (I use Kodiak Cakes)
  • ¾-ish cup Water (you can probably use almond or coconut milk)
  • ½ cup Pumpkin Puree (don't use pumpkin pie filling)
  • 1 tsp Pumpkin Pie Spice
  • Garnish: Real maple syrup, strawberries, bananas, blueberries, nuts, figs, whatever fruit you like!
  1. Mix all ingredients together, except for garnish, in a bowl. Start with ½ a cup of liquid and then use more as needed. The pumpkin makes the batter thick so you'll need more water so add little by little until you get the consistency you want.
  2. Heat up a pan or griddle at medium temperature.
  3. Use a ¼ cup to pour the batter on a griddle or pan. Make sure you use non-stick spray. I used coconut spray.
  4. One side will be done when you start seeing bubbles popping up.
  5. Once they're done, cool them down on a cookie sheet rack. This makes them cool down evenly and keeps them fluffy. When they are warm and on top of each other they become soggy.

Now the question is, what should I make with the leftover pumpkin puree?

Comment below and let me know if you made it or if you have any ideas for more pumpkin recipes!


Energy date balls

Energy Date Balls Sometimes you just need something sweet that it’s not going to completely destroy all that effort you’re putting into your body, right?

Looking around in the cabinets for something sweet, I saw a bag of dates. Honestly, I don’t even know when I bought it, I know it was at Whole Foods, but that’s all. Since my daughter has inherited her dad’s sweet tooth, I decided to put my culinary skills into good use and make energy date balls. That way, when she wants a treat after school, she can have this. Now, she’s decided that she doesn’t like nuts, I’m not sure why, but I was a little bit worried because I wanted to use them. Mind you, I love nuts and now I have to make banana bread without walnuts. Not cool, not cool.

Anyways, to the energy date balls, I just find the name super funny… First, I apologize because this is the only photo I have. I was too worried about not destroying my food processor. Note to self: if the food processor starts jumping all over the place, stop it and let it chill for a bit…

Here’s to the no-bake date balls:

Energy date balls
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Total time
Recipe type: Treats
Serves: 20 balls
  • 1 cup whole raw cashews
  • ½ cup raw almonds
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon fine sea salt
  • 10 ounces Medjool dates, pitted (about 1¼ cup, tightly packed). I used less because I ate some...
  • ¼ teaspoon vanilla extract
  1. Add the first 4 ingredients in the food processor and grind them, making sure they won’t turn into nut butter.
  2. Add the dates and the vanilla extract to the mix. Now, make sure it’s all combine, but if your food processor starts having a dance party on your counter, stop and let it cool down. Mine overheated and I thought I lost it!
  3. Make little balls, if you have a small ice cream scoop you can use that too, and put it on a cookie tray, or plate, lined with wax paper. Chill in the fridge for an hour, or in the freezer for a bit less.
  4. Transfer to a container and keep in the fridge.


10 Tips to Master the 21 Day Fix

Do you know what the 21 Day Fix is? I bet you’ve seen it on TV or you’ve heard someone talk about it. Or maybe, you don’t watch TV like me!

In case you haven’t heard of it, this is a workout program that helps you lose weight and tone in 21 days. Now, this is not some kind of miracle, you have to work for it! The thing is that it is actually a brilliant concept because, you know what they say, if you do something for 21 consecutive days it becomes a habit, therefore this program helps you create an exercise routine habit. Now, to my favorite part: the food! Yes! You know I love food, and I know you do too, and probably that’s the main problem in this search of “how do I lose weight but still drink my wine?” Yup, I know, that’s me, and always be.

Now, enter the brilliant Autumn Calabrese and her idea to incorporate to the 21 Day Fix some handy dandy color-coded containers. So, these guys are great because each one means a different kind of food (carbs, proteins, fruits, fats, etc) and the program will show you how much to eat of each of type of food per day, even leaving room for wine! How awesome can a program like this be? Now, I’m not saying you have to have your vino everyday, but once a week and you get to lose some weight? Brilliant!

In this video I go over my top 10 tips to master the 21 Day Fix program. Let me know if you have any questions or you want to know more. Because, let’s face it, summer is almost here and we are all leaving everything to the last minute. Remember those New-Year’s Resolutions that we keep pushing to “next week”? Let’s go conquer them! 🙂


Butternut Squash Soup

Butternut Squash Soup I have never been a soup kind of girl. I always felt that in order to eat and feel satisfied I needed to chew food, ha! Was I wrong! Anyways, for some reason in the past few years I’ve become more and more interested in soups, especially during the fall season. That’s why I got very excited when I came across this awesome and perfect 2 lb box of already chopped squash. I started to think about it’s posibilites (insert evil laugh…) Granted, it’s about 70 degrees here in San Francisco, but let’s just ignore that fact for now.

Butternut Squash Soup Here’s a recipe I’ve been making for years and it’s a crowd pleaser, or at least a husband pleaser. When I went to check out the leftovers this morning they were pretty much gone! The guy loves to eat…

Bonus points, it’s very healthy! Low in calories, it’s very filling, it’s rich in vitamins A and B.

Butternut Squash Soup

Butternut Squash Soup
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4-6
  • 2 lb Butternut squash whole
  • 1 medium onion chopped
  • 2 green apples peeled, cored, and chopped
  • 6 cups of chicken stock
  • Olive Oil
  • Salt
  • Pepper
  • Allspice
  1. Preheat the oven at 425.
  2. In the meantime cut the squash lengthwise into 2 pieces, remove seeds, and brush the flesh with a little bit of oil and sprinkle allspice.
  3. Roast the squash, flesh side up, for 50 min to an hour until knife tender. If you use already chopped squash roast for 25-30 minutes turning once. Remove from oven and then cool it down.
  4. While the squash is cooling down start the soup by sautéing the onions and the apples in medium to low heat for 10 minutes.
  5. Season with salt and pepper.
  6. While this happens remove the flesh of the squash from its skin and add it the soup base.
  7. Add chicken stock and bring to a boil. Simmer for 10 minutes.
  8. Puree with an inmersion blender or in a stand blender.
  9. Optional: Strain through a cheese cloth, or colander, if you prefer the soup very liquid.

What’s your favorite fall/winter soup?



beachbody, shakeology, fitness, health, nutrition

Well… it has been a really long break. I never meant for it to happen. There have been a few things going on during these months, and I pulled the trigger and made a big decision. I started my own online business. For some reason this opportunity was in the back of my head for quite a few months, but I never pulled the trigger, and this time something just clicked.


I’ve decided to join Beachbody as a fitness coach. I’m helping women stay on track with their workouts, eat healthy, support them in this journey, and answer any questions. All that good stuff.


Because I’ve spent so much money in gym memberships and never saw results, that it was getting ridiculous. When my daughter turned 1 I found one of “these at-home workout programs” and decided to do it and it worked! Proper nutrition + a workout was golden, but I never lasted long. This is when a coach comes in and helps you along the way.

Before and After, beachbody, shakeology, fitness, health, nutrition


Nope, none of that. I’m a regular, like literally regular, girl trying to share this lifestyle with other women. You see, anybody can do it.


No, I won’t unless you want me too 🙂


I’m glad you asked… I also run a fitness page on Facebook where I share more fitness and nutrition tips. So if you want to see more of me, come on in, you’re welcome to follow me there!

I almost forgot, I’m also mastering the art of selfies :-p

Selfie, beachbody, shakeology, fitness, health, nutrition

Have you ever done an at-home fitness program?