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everybody must get sconed – pumpkin scone recipe

Croissants are fancy and muffins are cute, but scones pack a solid bang for their buck. Most commercial scones are loaded with sugar and white flour, and for heaven sakes they’re HUGE! Every once in a while it’s worth splurging at the local coffee shop to enjoy my favorite cheddar dill scone, but I’m thankful for my internal health foodie angel when she reminds me that moderation is the key.

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This pumpkin scone recipe has become a recent household favorite, and I’m loving them because there is no guilt attached. Originally inspired by Jen’s recipe at My Kitchen Addiction, these whole wheat pumpkin scones contain just enough pumpkin and spice with a hint of sweetness, but the added cardamom knocks them out of the park. I’ve been on a cardamom kick since this past summer when I drank an iced coffee at a little café in New York City. I thought it was laced with spiced crack. Seriously, I couldn’t put it down — turns out it was the cardamom. But really seriously though, cardamom has this incredibly aromatic smell and almost citrus flavor. It’s commonly found in middle eastern food and pairs well with cinnamon, nutmeg, and citrus flavors. I used freshly ground cardamom for this recipe, but you can certainly opt for a pre-ground version as well.

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Did you know that cold butter is better? The trick to making a perfect scone is cutting cold butter into the dry ingredients, but make sure you avoid melting it before they bake. The butter pieces will create little steam pockets as they melt in the oven, and this aids in the rising of the dough. So even though we might all reach for a softer butter that will easily smoosh between our fingers as we work the dough … keep it cool!

 photo whole wheat pumpkin scone 3.jpgNow that all the ingredients are combined, it’s time to play with your food! First you need to work the dough with your hands quickly enough to get it into a ball, but try not to melt the butter with your hands. Next, tear the dough into two equal parts, flatten the parts into two 1/2 – 3/4″ thick circles, and cut them into triangle wedges. I find it easiest to do this with a knife, although I’ve also seen it done with a pizza cutter.

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Where this recipe differs from the original, other than slight changes in the ingredients, is the pumpkin spice glaze. The scones already have a tinge of sweetness from the coconut sugar, but inspiration was knocking  so I answered. The trick to the drizzle is to mix the ever-living shit out of it. It’s made with coconut oil instead of milk so it needs a little extra lovin’ to combine everything. Once it’s ready to roll you can let your frosting fly — channel your inner Snoop Dogg and let that drizzle fly, fo’ shizzle.

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whole wheat pumpkin scone recipe

Prep Time: 25 minutes

Production Time: 15 minutes

Total Time: 40 minutes

Yield: 12 scones

whole wheat pumpkin scone recipe


  • 2 cups whole wheat flour
  • 1/4 cup coconut sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoon pumpkin spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 4 tablespoons (1/2 stick) cold unsalted butter
  • 1/2 cup pumpkin puree
  • 1/4 cup + 1 tablespoon coconut milk, divided
  • 1 egg
  • for the optional drizzle:
  • 2 tablespoons coconut oil, melted
  • 3/4 cup powdered sugar
  • 1 1/2 teaspoons pumpkin spice
  • 2 tablespoons maple syrup


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. In a mixing bowl, mix together the flour, coconut sugar, baking powder, pumpkin spice, salt, and cardamom.
  3. Cut the butter into small chunks, and add it to the dry ingredients. Use a pastry blender (or your fingertips) to cut the butter into the flour mixture.
  4. In a separate bowl, whisk the pumpkin puree, coconut milk, and egg until smooth.
  5. Add the wet ingredients to the butter/flour mixture and use a spatula to gently toss them together until they are just mixed. The mixture will still be a bit crumbly. Using your hands, form a ball with the dough.
  6. Divide the dough in half and transfer it to a lightly floured surface. Shape each half of dough into a disk 1/2-3/4 inch thick. Cut each disk into 6 wedges. Transfer the scones to the prepared baking sheet.
  7. Brush the scones with the remaining tablespoon of coconut milk. Bake the scones for 15 minutes, then transfer to a wire rack to cool.
  8. for optional drizzle:
  9. Mix coconut oil, powdered sugar, pumpkin spice and maple syrup in a bowl. Stir vigorously until completely mixed. It takes a little effort. Drizzle over cooled scones.


Store in a closed container for up to 1 week.

the great pumpkin recipe round-up

pumpkin recipe round-up

recipes | October 6, 2015 | By

Hi!  I’m back and I’m bearing a fun blog for you today with more, yes more, pumpkin recipes. Are you sick of them yet?  Oh gosh, me neither!

On Sunday, we took a road trip to the Skagit Valley for a day of face-stuffing on the Bow-Edison Food Trail. The charming towns of Edison and Bow are so small on a map that most Seattleites go zipping by on the I-5 and miss these tiny gems.

If you take Chuckanut Drive northwest from Burlington, Washington, you’ll end up hot on the trail of some of the most captivating farmland and breathtaking views the Pacific Northwest has to offer. About 7 miles from Burlington, you’ll come to the intersection of Bow Hill Road and Chuckanut Drive. Turn left and you’ll drive straight into Edison, or hang a right and head into Bow.

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You might get the feeling you’re entering an old western film lot when you arrive in Edison, but upon second glance you’ll find it is dotted with artist galleries and a sprinkling of funky, artisan boutiques. The Breadfarm hand crafts loaves and pastries made from local, scratch ingredients. The bread is exactly how it should be — chewy insides and crispy outsides. My mouth had an affair with one of their chocolate ginger spice cookies. Imagine a soft, spicy ginger cookie and now top it off with a gooey center of decadent chocolate. Just pause and take that in for a minute.

The town has gained bragging rights with the restaurants Mariposa and Tweets. Both establishments are owned by the same couple and tout local farm to table fare. Mariposa was closed so we went all in at Tweets. I’d reckon you’d not be in a hurry in this one-horse town. Find a place to relax on the porch so you can sip on a latte and daydream about a cozy life in the country. Their portions are HUGE, but they do take about 35 minutes to come out.

Edison, Washington
(Tweets, Bread Farm, The Lucky Dumpster)
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Leave Edison stuffed to the gills and continue Northeast towards Bellingham along historical, scenic Chuckanut Drive. The cliff-hugging, mountain-wrapping roadway loops past Larabee State Park. Hidden oyster bars and vista pull-offs overlooking Samish Bay will keep you oohing and aahing as you descend upon the town of Fairhaven. Stretch your legs walking along the water in Boulevard Park before heading back.

By this point your appetite should be back, so swing through Bow for a cheese tasting at Samish Bay Cheese. The couple who own the 200-acre farm use the milk from the cows to make all their cheeses. We tried some as fresh as 1-day old and some as old as 9-years. Across the street from the creamery is Bow Hill Blueberries. During harvest season, you can bring the kids (or the adults) and have a u-pick blueberry field day. It’s past prime picking season so we sampled pickled blueberries and blueberry sauce and then treated ourselves to fresh blueberry ice cream. We will certainly be back for the picking adventure that awaits in 2016!

Fairhaven & Bow, Washington
( Boulevard Park, close encounters with a pig at the creamery, Bow Hill Blueberries)


quinoa black bean veggie burgers

Quinoa Black Bean Veggie Burger

Preparing homemade veggie burgers can seem intimidating if you’ve never tried it before. Fear not! These quinoa black bean veggie burgers are simple to make, and they come out sturdy enough to hold up in a bun. Don’t they look scrumptious?

Do you remember this Bud Light commercial?
Not ALL quinoa burgers taste like dirty old tree branches. I promise!

Belly up to the table for a veggie-lovers delight! These meatless patties are packed with protein and fiber to fill you up and keep your stomach happy for hours.

Black beans, also known as legumes, are a protein-plus-fiber food source. A one-cup serving provides 15 grams of fiber (that’s more than half the daily recommended intake) and 15 grams of protein (about a third of the average adult daily recommended intake). Legumes play a healthy role in keeping our digestive tract moving, our blood sugar regulated, and they make our hearts happy.

Quinoa — “the Mother of all Grains” — it’s a strange nickname because it’s not even a grain. Quinoa is a magical little seed! This plant-sourced protein is also a complete protein, which means it has all 9 essential amino acids that our bodies cannot produce. In a 1955 article on “Edible Seed Products of the Andes Mountains”, researcher Philip White wrote, “while no single food can supply all the essential life-sustaining nutrients, quinoa comes as close as any other in the plant or animal kingdom.” Quinoa is also gluten-free and a rich source of potassium (helps support fluid and electrolyte balance). Vegetarians and gluten-free folks rejoice in the name of QUINOA! I could go on about this superfood, but let’s get to that recipe, shall we?

Quinoa Black Bean Veggie Burger Recipe


healthy pumpkin chocolate chip muffins

flourless pumpkin chocolate chip muffins

Dessert, Snacks | September 23, 2015 | By

Autumn officially arrived yesterday, which means it’s time to release the first pumpkin recipe of the season:

healthy pumpkin chocolate chip muffinsflourless pumpkin chocolate chip muffins

There’s nothing exciting about saying goodbye to summer. No one wants to give up long days in the sun and chilled glasses of rosé, but there is a comfort in knowing fall is back in town. Time to get all toasty under your favorite blanket, and get ready to flip the wardrobe over to boots and sweaters!

Do you have a certain smell or taste that reminds you of fall?  For me, autumn leaves are the first things that come to mind. My memory immediately takes me back to living in Western Pennsylvania. Our long runs were often on backcountry roads next to dew-covered fields with vibrant trees on every horizon. It was as if the canvas was still wet where Bob Ross had painted a million happy little trees with leaves the color of fire. So gorgeous!
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One thing ranks above everything when it comes to fall—PUMPKIN! It’s everywhere and in everything. Pumpkin pies, cookies, smoothies, soups, muffins, hummus, dips, bars. It’s insanely hard to resist the smell of cinnamon spice drifting from pumpkin treats baking in the oven. There is no cooling time, it’s just straight into the mouth time! The good news is pumpkin is actually quite healthy as long as the recipe isn’t loaded with sugar. Don’t worry, you can bet that anything I post on here is going to lean on the lighter side of the scale. Chow down!

healthy flourless pumpkin chocolate chip muffins
To start off the season, I thought I would share this healthy flourless pumpkin chocolate chip muffin recipe that I borrowed and tweaked slightly from Making Thyme for Health. Check out her blog when you get a chance.  It’s full of healthy vegetarian recipes, and she takes the most drool-worthy pictures.  These muffins turned out super fluffy and scrumptious even without the flour. BONUS: Give the dishwasher a night off, this recipe is all made in a blender!  My chocolate chips did start melting slightly because the mixture warmed in the blender, but it just turned into pretty little chocolate swirls.

Let the 2015 pumpkin season begin.

healthy flourless pumpkin chocolate chip muffins

QUESTION:  Do you have a favorite fall memory?  What about food?  Let me know what healthy pumpkin recipe you’d like to see next!

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healthy pumpkin chocolate chip muffins

Prep Time: 10 minutes

Production Time: 23 minutes

Total Time: 33 minutes

Yield: a dozen

healthy pumpkin chocolate chip muffins


  • 2 and 1/4 cup oats
  • 1 cup pumpkin puree
  • 1/2 cup honey
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 4 tablespoons almond butter or sunflower seed butter
  • 1/4 cup unsweetened vanilla almond or coconut milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup dark chocolate chips


  1. Preheat the oven to 350°F and grease or line muffin tin.
  2. Place of all of the ingredients, except the chocolate chips, into a blender and blend for about 30 seconds, or until smooth. You might have to stop the blender and scrape down the sides to help the mixing process.
  3. Gently fold the chocolate chips into the batter - do not blend.
  4. Fill each muffin tin about 3/4th of the way full.
  5. Bake in the oven for 22-24 minutes, until light golden brown.
  6. Let cool for 10 minutes before removing from the pan.
  7. Eat Happy!


Keep fresh by keeping in a sealed container for up to 3 days.

homemade almond butter recipe

Homemade Almond Butter Recipe

If you’re looking for a healthy, easy homemade almond butter recipe, YOU’VE MADE IT!! But, there’s something you need to know before we begin, — I’m a nut butter addict. There, I said it. The first step is admitting, right? Thank goodness there are others out there just like me. That gooey, almond sweetness rubbing it’s salt crystals all over my tongue.  I mean really, what’s not to love? There are a million things you can do with nut butter that all taste unbelievably delish. Slather it on bananas, pancakes, toast, or throw it into smoothies, bars, or cookies.

Check out this video to see how easy it is to make your own!