Don't Stress About Falling off the Wagon. Let the Pleasure of Eating My Metabolism Boosting Pumpkin Snickerdoodles Soothe Your Stress

Each year, my niece’s soccer team has an annual pie-making contest. Naturally, her apple pie is the best. But just to make sure, I have to try all the others. Maybe your sugar-coma-inducing event will be a Halloween or Easter or Valentine’s Day chocolate fest. Maybe it will be birthday cake or a holiday dessert buffet. Whatever it is, you know exactly how you’re going to act. You’re going to eat the sweets. You’ve got to live it up once in a while, right?

Absolutely. Fortunately, you can prepare your metabolism to handle the occasional onslaught of sweet stuff by doing four things:

  1. Eat natural sugars all day. Have fruit at breakfast and fruit with lunch. Whole fruit, no juice. When breakfast and lunch are full of fruit, your body gets nicely and comfortably settled into an elevated but stable blood sugar level. For those two meals, breakfast and lunch, eat like it’s Phase 1. 
  2. Change all your snacks to protein-only. This will stabilize your metabolism and prep it to handle any garbage you put in. Eat your snacks like it’s Phase 2. 
  3. Have healthy fats for dinner. The fat will slow the rate of sugar delivery. So you’ll eat dinner like it’s Phase 3.
  4. Enjoy yourself. Go to the party and whoop it up while you're eating that chocolate truffle torte. Then go dancing. Relish it, and don’t you dare feel guilty! Remember: Guilt is more fattening than pork rinds.

Enjoy These Guilt Free, Metabolism Boosting Desserts:

Pumpkin Snickerdoodles

Prep time: 25 minutes
Total time: 1 hour (includes chilling time)
Phase: 3
Serves: 8 (6 cookies per serving as a grain portion)


Cinnamon coating:
1/2 cup xylitol
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Pumpkin snickerdoodles:
3/4 cup xylitol
1/2 cup raw coconut oil
1 large egg
1/2 cup canned pure pumpkin
1/2 teaspoon vanilla
2 cups Fast Metabolism Baking Mix
1 teaspoon cinnamon
3/4 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon sea salt


Combine the cinnamon coating ingredients and set aside.

Make the snickerdoodles: Pulse the 3/4 cup xylitol in a blender until it is fine-grained. Place it in a mixing bowl with the coconut oil and egg, and beat well. Beat in the pumpkin and vanilla.

In a separate bowl, combine the remaining ingredients (baking mix through the sea salt). Add the dry ingredients to the wet ingredients. Beat together thoroughly. Cover the dough and refrigerate for 30 minutes.

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Roll the dough into small balls, about the diameter of a quarter. Roll each dough ball in the cinnamon coating. Place about 2 inches apart on the prepared baking sheets. (Note: All of the cookies probably won’t fit in the oven at once; refrigerate the dough until ready to bake.) Bake 8 minutes, or until the edges are slightly golden. Remove from the oven and slide the parchment, cookies and all, onto a cooling rack. Cool completely.


Cherry Cacao chip ice "cream"

Find directions and ingredients here

Enjoy this recipe! Remember Pleasure stimulates the Metabolism