Nail Art Cookbook: Pumpkin Edition!

Happy Friday, Friends!

Welcome to a new series of mine called Nail Art Cookbook! If you’ve seen my Instagram stories (side note, follow me on Insta, if you don’t already), then you probably know I LOVE to cook and try new recipes. One day, I was chatting with my friend Halle (who also has an amazing nail blog!!!) and I typed “lookbook” but it changed to “cookbook” and voila! this idea was born.

The Nail Art Cookbook is my way of marrying two of my favorite things: recipes and nail art. For the first installment in my series, I wanted to be as basic as possible and try some pumpkin recipes that pair with some fall nail art. What could be better? Nothing, honestly.


Pasta with Savory Pumpkin Sauce


For 2 servings

8 oz. pasta (I used whole wheat spaghetti & added some zoodles too)

1/4 onion, sautéed 

2 cloves garlic, sautéed 

3/4 cup pumpkin purée 

1/4 cup cashews

1/4 tsp nutmeg

1/4 tsp Dijon mustard 

1/8-1/4 tsp cayenne (to taste)

1/4 tsp salt

1/4 tsp pepper

3/4 cup cooking water from pasta

1/4 tsp lemon juice 


Boil water, add pasta to water and cook as directed. Sauté onions in oil, about 6-8 minutes. Add all ingredients to high powered blender (I have a Vitamix, but I believe any blender would do with some pausing and wiping down the sides!). Mix sauce into pasta, top with basil, parmesan, extra salt and pepper, and enjoy!


Pumpkin Spice Almond Milk


3 cups almond milk (or any type of milk you like)

3 tbsp pumpkin purée

1/2 tsp turmeric

Pinch of black pepper

1/4 tsp pumpkin spice

1/4 tsp cinnamon 

1/2 tsp vanilla 

Pinch of sea salt 


You can either use 3 cups of almond milk from the store, or make your own. To make your own, soak 1/4 cup of raw almonds in water over night in the fridge (the amount of water does not matter, just cover the almonds). Rinse almonds, add to blender, add 3 cups of cold filtered water and blend for 2 minutes on high. Strain almond milk with a tea towel, old tee shirt or nut milk bag. Return milk to blender, add all ingredients and blend until well combined. Keep refrigerated for up to 4-5 days.

Pumpkin Spice Latte

Add 1 shot of espresso to warm pumpkin spice almond milk, top with pumpkin spice, and enjoy!


Pumpkin Pie Smoothie

I loved this smoothie so much I had it every day that week! It’s not super sweet, which I really enjoy in the mornings for breakfast. Feel free to use more banana if you like it extra sweet, or it should taste sweet if your protein powder is sweetened! This is the powder I have been loving recently. It’s flavorless and you can’t taste it AT ALL in your drinks. I hate the taste of protein powder so I’m super happy I found this one! It’s also not sweet, so the only sweetness is from the fruit that you add.


1 tbsp almond butter

1/2 frozen banana

1 scoop protein powder

1/4 cup pumpkin

1/4 tsp turmeric

Pinch pepper

1/4 tsp nutmeg

1/4 tsp cinnamon 

1 tbsp chia

1 cup water

1/2 cup almond milk

Handful of ice

Directions: place all ingredients in blender and blend until well combined! Enjoy!


These recipes perfectly complement these two manicures. One is a gorgeous burnt orange cream color from Cote, and the other is PUMPKINS! Duh 🙂

Loving this pumpkin colored polish from Cote


Base color The Social Network from MiniLuxe


Hope you guys enjoyed this new series. I can’t get enough pumpkin this time of year and loved sharing some recipes and mani’s I’ve tried recently.

Let me know what you think & if you have any ideas for what foods to try next!



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