Pumpkin brings warmth and richness to the table, whether it’s baked into something soft and tender, like Paula’s Souffled Pumpkin Pancake recipe,  or stirred into your morning coffee. It’s not about going over the top—it’s about those little touches that make breakfast feel extra comforting. A hearty pumpkin scone to dip in your coffee, a warm pumpkin muffin fresh from the oven, or a dollop of pumpkin-spiced butter on your biscuit can turn an ordinary morning into something special.

Even a simple cup of Paula’s hot Pumpkin Cider recipe can be enough to set the tone for a calm, cozy day. Add a sprinkle of pumpkin granola or a dollop of pumpkin whipped cream, and suddenly you’ve got yourself a breakfast that tastes like fall in every bite.

This season invites us to slow down, enjoy the flavors, and create little rituals we look forward to. A pumpkin breakfast might be simple, but it’s one of those small joys that makes fall feel truly special.

Let us know your favorite pumpkin breakfast recipes in the comments below. Here’s to cozy fall mornings and warm starts, y’all!

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While people tend to get caught up in cooking Christmas dinner, why not start the day with a delicious breakfast that’s as special as those memories you’re making around the tree? We’re sharing our favorite special recipes your family will love. Are you looking to make a Christmas morning feast a new tradition or has your family been doing it for years?

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When we talk about exercising, drinking more water, or meditating, we just need to set up our minds and get it done. We sweat to release endorphins and burn calories, we drink more water to stay hydrated and release toxins, and we meditate to stay present and regain clarity.

Now, when we talk about eating better, healthier, cleaner, or whatever you want to call it, things can be a bit trickier. With the power of marketing and advertising, we come to believe that some products are good for our bodies when they’re actually pretty toxic.

Here’re some good tips to follow when it comes to natural eating:

– Avoid foods that have more than 5 ingredients on the list.

– Only allow 20% of the foods you eat to be pre-packaged.

– If you can’t pronounce an ingredient on the list don’t eat it.

Now here’re some of the breakfast foods that we conventionally think are healthier choices but actually are not. I’m also sharing some good swaps to give your body what it really needs to start the day!

–Cereals: They are usually full of sugars. Every time that you read that they’re fortified with anything, don’t buy them; that means that they’ve added chemicals. Even if a cereal is marketed as high fiber, check the sugar content, and avoid anything that has over 8g of sugar per serving. And, of course, stick to one serving size. Swap: Try plain oatmeal with berries.

–Skim and fat-free yogurt, cheese, or milk: The way companies compensate for flavor when getting rid of fat is by adding hidden sugars, even if they are not listed in the content table! It’s way better to indulge in a small portion of the full fat version of dairy products than eating these processed versions. Swap: Try plain Greek yogurt, raw cheese, or unsweetened nut milk.

–Granola: Much like cereals, granola is usually full of sugar. The best thing you can do is to make your own at home. This is really easy and fast. Check out one of my favorite recipes here. Swap: Try homemade granola.

–Multigrain bread: This bread is basically white bread with seeds and extra grains added, so it’ll turn into sugar after you eat it. Swap: Try sprouted grain bread or 100% whole wheat bread.

These are only some breakfast staples that you can start swapping out to become a happier, healthier, and better version of yourself!

The post Garden Fresh: Breakfast Options that Seem Healthy But Aren’t appeared first on Paula Deen.

You know, not all meals, like days, are created equally. In our opinion, brunch and Mother’s Day are both standouts, and, lucky for us, they pair perfectly. While we show our moms how much we love her every day, these unsung heroes deserve a special meal and a special day that is all about them—in fact, they probably deserve more than one. So a luxurious Mother’s Day brunch is the perfect thing to show mom our appreciation. Serve any of these Mother’s Day brunch recipes with lemonade, a mimosa, or a bloody Mary, and mom is sure to have one of her favorite Mother’s Days yet!

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Studies have shown that breakfast is the most important meal of the day, and it makes sense. When you wake up, your body has been fasting for 10-12 hours, so it needs that extra push to start the day energized in order to perform all the daily activities at its best. Technically, we should wake up a little bit hungry every day because our dinners should be light in order to maintain a healthy weight. If you over did it the night before and don’t feel hungry in the morning, try to at least have some fruit to clean your digestive system.

The quality of your breakfast needs to be high so you can really absorb all the nutrients from the food you are putting in your body and get fully energized to tackle the day.

Now here are those healthy breakfast ideas to start the day right:

– Seasonal fruit bowl with plain Greek or dairy-free yogurt and homemade granola (if you buy it at the grocery store, make sure it has 7 or less grams of sugar).

– Plain oatmeal made with unsweetened dairy-free milk and berries + 1 hard-boiled egg.

– Sprouted grain toast with ½ smashed avocado + 1 egg.

– Smoothie bowl made with frozen and fresh fruits, leafy greens, and unsweetened nut milk. You can also add a scoop of natural raw protein powder.

– A super smoothie made with 1 banana, 1 cup unsweetened dairy free milk, 1 tbsp. natural peanut butter, and 1 tbsp. raw cacao powder.

It’s important that your breakfasts include sources of healthy carbs, protein, and healthy fats. I personally enjoy starting the day with a piece of fruit before making my actual breakfast. It helps to detoxify my body and makes me feel cleaner and ready to go.

On my blog, you can get many great breakfast recipes, like avocado toasts and oat pancakes, so I invite you to check it out: thetrendysmoothie.com.

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Ingredients

• 4 whole-wheat burrito-size tortillas
• 8 ounces (1/2 package) bulk regular or light breakfast sausage meat, such as Jimmy Dean
• 1 cup cooked brown or white rice, warmed
• 6 large eggs
• 1/4 cup milk
• 2 scallions (white and light green parts), thinly sliced
• 2 tablespoons chopped fresh cilantro
• Salt and freshly ground black pepper to taste
• 1 tablespoon safflower or canola oil
• 3/4 cup shredded pepper Jack cheese
• 1/2 ripe avocado, halved, peeled, pitted, and chopped
• 1/2 tomato, chopped
• Regular or light sour cream (optional), for serving
• Jarred salsa (optional), for serving

Directions

1. Preheat the oven to 250 °F.
2. Place the tortillas in the oven until warm but still pliable, 5 to 10 minutes.
3. Meanwhile, in a medium skillet, cook the sausage over medium heat, breaking it up with a spoon, until it’s cooked through. Add the rice and stir to combine well. Scrape the mixture into a medium bowl and wipe out the skillet.
4. In another medium bowl, whisk together the eggs, milk, scallions, and cilantro. Season to taste with salt and pepper.
5. Heat the oil over high heat in the wiped-out skillet. When hot, add the egg mixture and lightly scramble the eggs until softly cooked. Scrape into a separate medium bowl.
6. Fill each tortilla with one quarter of the pepper Jack. Top with one quarter of the sausage mixture and one quarter of the scrambled eggs. Sprinkle over one quarter each of the avocado and tomato. Fold over opposite ends of the tortillas and roll up the tortillas to create a closed package. Serve with sour cream and salsa, if you like.

Serves 4

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best-selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Barnes & Noble, Target, and your local bookstores!

The post Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: Breakfast Burrito appeared first on Paula Deen.

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 1/3 cup packed dark brown sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons (3/4 stick) cold unsalted butter, cut into small bits
• 1/3 cup buttermilk, plus more as needed
• 2/3 cup canned unsweetened pumpkin
• 2 teaspoons pure vanilla extract
• 1/3 cup chopped toasted pecans
• 2 teaspoons heavy cream

Directions

1. Preheat the oven to 400 °F. Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Cut in the butter with a fork or your hands until the mixture resembles coarse meal.
3. In a medium bowl, whisk together the buttermilk, pumpkin, and vanilla. Stir the buttermilk mixture into the flour mixture. When you can’t stir anymore, gently knead the mixture together with your hands until it forms a dough. If it seems too dry, add some more buttermilk, 1 tablespoon at a time, until it is moist enough to work with. The dough should be moist, but not sticky. Knead in the pecans.
4. Turn the dough out onto a lightly floured surface. Pat into a .-inch-thick circle. Cut the dough into 8 equal wedges. Place the wedges on the prepared baking sheet. Brush the tops lightly with the cream. Bake until golden and firm, about 20 minutes. Cool the scones for 10 minutes before serving

                                                                                                                        Serves 8

More about Paula Deen Cuts the Fat

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat is now available now at Amazon, Target, Barnes & Noble, and your local bookstores!

The post Paula Deen Cuts the Fat Exclusive: Pumpkin Scones appeared first on Paula Deen.