I miss the days of old when Halloween was a huge night full of candy! When I was a child I was things like the Duke Blue Devil, a pumpkin, Starlight (Rainbow Bright’s Horse), a punk kid and an alligator. Those are the only ones I can remember off the top of my head. Last night I was a Gleek for a last minute Halloween party, but we were in such a rush I forgot to take a picture!
On this Halloween day I thought I would share some delicious breakfasts that I have been enjoying in their natural light glory. It is dark until I pull into work so breakfasts are usually eaten in the dark.
First up, French Toast!
Two pieces of Whole Foods Harvest Bread soaked in 1 farm egg, skim, cinnamon, cloves, nutmeg, ginger and vanilla.
Topped with banana, homemade maple almond butter, chia seeds and homemade peach almond preserve.
Next up…Pumpkin Waffles!
- 1/2 cup whole wheat pastry flour
- 1/2 tsp baking powder
- 1/2 cup pumpkin
- 1 mashed banana
- dash of the following: cinnamon, nutmeg, ginger, cloves
- 1 tbs flax
- ~1/3 cup skim
Winter is coming….I think I need some more gingerbread!
Have a Happy Halloween!!!
Tonight I decided to make a few Fall based recipes to ring in the weather finally feeling like the season. Don’t get me wrong, I love 70 degrees, but it does not make good chili weather and that is exactly what I wanted!
Butternut Squash Chili:
- 1 roasted butternut squash roughly chopped
- 1 onion deiced and sautéed
- 1 can no salt added deiced tomatoes
- 1 can of no salt added red kidney beans, drained and rinsed
- 1/2 bag of frozen green beans – it is what I had on hand
- 1 tsp cumin
- 1 tbs garlic powder or one clove garlic
- 1 tbs chili powder
- 1/2 tsp cayenne
- S&P to taste
Roast the squash for 30min @350 or use the leftovers from dinner last night like I did. Heat olive oil in a large pot and add onion. Cook until translucent and starting to brown. Add remaining ingredients and simmer for 30min before serving. Top with ricotta or any other cheese if you so choose.
Next on the menu – Apple Gingerbread (adapted from the Whole Foods Apple Gingerbread)
- Olive Oil or butter to spray the bottom of your loaf pan
- 3/4 cups slivered almonds
- 1/2 cup + 2 tbs plain non-fat yogurt
- 1/3 cup unsulphured molasses
- 1/2 cup sugar
- 5 tbs unsweetened applesauce
- 1 tbs vanilla extract
- 1 egg
- 1 1/4 cup whole wheat pastry flour
- 1 tbs ground ginger
- 1 1/2 tsp baking soda
- 1 apple cored and peeled if you want before finely chopping or mandolining!
Preheat oven to 350°F. Grease an 8-inch loaf pan with olive oil. Put 1/4 cup almonds in bottom of pan and then rotate pan to distribute them around the bottom and sides (they’ll stick to the greased pan); set aside. In a large bowl, whisk together yogurt, molasses, sugar, applesauce, vanilla and egg. In a second large bowl, combine flour, ginger, baking soda and remaining 1/2 cup almonds. Add apples and toss well. Stir flour mixture into molasses mixture and then spoon batter into pan. Bake until cooked through and a toothpick inserted in the middle comes out clean, 40 minutes. Let cool in pan for 30 minutes and then invert onto a plate and serve warm or at room temperature.
It may not be the prettiest bread, but the taste is delicious gingerbread with layers of apples and the crunch of almonds.
I need to freeze this after Nick gets home or I will eat it all! I have already had 2 pieces and my apartment smells like gingerbread men.
Time to get ready to pick up the man! It’s almost Halloween!
Happy Birthday GiGi! Today is my grandmothers birthday! I hope you have a great day Gig and I will see you at Thanksgiving! Love you!
Today is my amazing Mom’s birthday!
She has always been my number one fan and behind me 100% with everything I want to do in life.
She is kind of crazy, but that is why I love her.
She is always up for anything and ready for anything that life gives her.
I love you mom, and I hope you have a great day!
First thing: Mark Summers was just talking about Hostess Ho-Hoes and I really want one now!
OK now that I got that off my chest onward to dinner!
After apple picking on Saturday Nick and I have about 36lbs of apples…that’s a lot of apples! It is about 1.5 reusable grocery bags full.
I am getting a little sick of just eating them as snacks so tonight I put together one of my favorite combinations – apple and onions.
- Heat Olive Oil in a pan
- add apple cider vinegar
- add 1 whole chopped onion
- add 1 whole chopped or sliced apple
- add S&P
- Cook for about 15min until tender
I threw kale on top of mine in the last few minutes to steam and add some green.
Ok so I know a lot of people do not like turnips/rutabagas like I do, but they remind me of childhood when we used to make them with a ton of butter and mashed. The flavor is still there for the memory but the sat fat clogging my arteries is not!
Do you like rutabaga or turnip? Any inventive ideas for my apples?
Tomorrow is a very special day for Moma Beans! 🙂
It has been an eventful weekend!
Saturday I was up early to work the BARCS event 7-11.
The weather was awesome, and I really hope that BARCS raised a ton of money. I baked some pumpkin scones to sell at the bake sale and they came out great! I saw someone eating one and he said it was good!
Mom, these are your black kittens.
Then I went to visit some puppies.
$600? $700??? Nope, these puppies are up for adoption! Why would anyone go to a pet store that supports puppy mills???? There were so many rescues at the event for all types of breeds. Even such breeds as Pug and Lab have rescue centers that everyone should look into first!
Enough of that…on a lighter note, after animals Nick and I went apple picking!
We picked Nittany and Cameo. The Nittany are tart and crunchy which I prefer and Nick got Cameos that are a bit more sweet and crunchy.
I also got to seem some of those cool fall gourds growing on their vines.
I always thought these dainty gourds were grown with protection, but obviously not.
Time to finish up the Raven’s game and drive Nick to the bus stop 😦
Thanks for the positive remarks on the hair. Too bad it will never look that good again! Don’t you hate that?!
I was back in the pool today (It doesn’t seem to be hurting my hair) for a lovely workout. When I go to the pool I try and do at least a mile. The Y pool is in yards to this means I need to swim 1760 yards. I did 2000yrds like this:
- 100yrds kickboard warm up
- 200yrds free
- 200yrds breast
- 200yrds arm pulls
- 300yrds free
- 100yrds kickboard
- 200yrds free
- 200yrds breast
- 100yrds arm pulls
- 400yrds free – sprint last 25yrds of each 100
Does anyone have any good pool workouts? I can’t find anything good when I google “pool workouts”.
I also decieded to shower at the gym tonight. So much easier! I was already wet from the pool, why oh why did I think it was smarter to dry off and drive home just to get wet again?? Never again my friend.
Post swim it was time to fuel!
- 1 serving of millet cooked in veggie broth
- sun dried tomatoes
- fresh rosemary
- nutritional yeast flakes
I had to force myself not to eat all of the squash. I think I left about 4 pieces for my lunch tomorrow 🙂
If you live in the Baltimore area stop by Patterson Park this Saturday for BARCStober Fest! All proceeds go to the shelter were I got my fur baby and they get ALL of the Baltimore City Animal Control cases so obviously need a lot of support.