Libra Review | Choose Better

You can view the original post here Particular because of  Jenny Craig  for his or her sponsorship of this publish. As soon as I made a Jenny Craig model of the iced pumpkin spice latte a couple of weeks again, I noticed I had uncared for the pumpkin class of meals.  Contemplating that I opened a can of pumpkin, I made a decision to get slightly inventive and see experiment with different menu gadgets. For some cause, pumpkin to me = breakfast.  It could possibly be my long-time love affair with pumpkin bread, scones, and muffins… however I needed to discover a strategy to incorporate it into one of many candy breakfast gadgets.  That is what I got here up with… By merely including canned pumpkin (100% pumpkin, not pumpkin pie puree which accommodates a ton of sugar) and slightly pumpkin pie spice, the dish was reworked and made fall fabulous.  I hope you adore it as a lot as I do!   I added slightly sugar-free powdered Truvia to make it image good, however it’s undoubted...

Special thanks to  Jenny Craig  for their sponsorship of this post. Today was the first day in Colorado where I thought… fall is definitely here.  All the trees are changing, there’s brown leaves on the ground, and I feel like we are days before our first snow. This afternoon was especially windy and just seemed like the best day for soup.  I’ve had a cabbage soup on my mind for weeks, and today… it happened. There’s nothing like a veggie-heavy soup to warm up your day.  I added chopped cabbage, diced onion, and some canned tomatoes to the pot to make this hearty soup.  As for the leftover Turkey Burger bun, I made it into some garlic bread and devoured it while the soup was simmering.  Assuming you can exercise more restraint than me, enjoy it side-by-side with your cozy bowl of soup. Jenny Craig Recipe Creation: Cabbage-Turkey Soup | No Thanks to Cake I love cabbage soup, especially on a cool fall day. This Jenny Craig version is incredibly filling and the pe...