Happy October! I’m so excited to link up with Jenn for another WIAW! I’ve really enjoyed meeting new bloggers browsing through the link up every week! I also end up super hungry. I guess that’s a small price to pay right?
I ended September on a high note! I sucessfully said “goodbye” to summer by making end of summer corn chowder. I topped this chowder with smoked salmon, roasted tomatoes and avocado. It was seriously the best way to end the summer. The corn was so sweet – I was able to eat it raw while I was assembling the ingredients. This soup was really easy to make, just saute onions, garlic, red and yellow peppers, carrots and celery until tender. Add corn and cook 2 minutes. Turn off heat to veggies. Take half of the soup and place in blender and allow to cool for a few minutes before blending. Add about 1/2 cup almond milk, cumin, salt, pepper, smoked paprika and cayenne pepper to the blender and pulse until smooth. Add back to pot and combine, cooking 1-2 minutes to allow all the flavors to get cozy.
I made an awesome chopped veggie quinoa salad on Thursday night. It was everything I wanted. Crunchy veggies over warm quinoa that was cooked with just a touch of garlic infused olive oil. I put together a quick apple cider vinegar dressing. It was exactly what I’ve been craving. I had leftovers on spinach on Friday at work. The color combination was impressive, and I got a few comments on how good it looked when I was in the kitchen. I love red cabbage on salads, I just recently discovered this gem. If you have feta or goat cheeses, that would be amazing with this dish as well!
On Saturday I finally tracked down fresh figs (I’ve been looking for 2 weeks!). Holy moly figs are so good. Serious side eye to anyone who claims not to like figs… I don’t get it. I put an offer on a house with a huge fig tree in the back year. My step-dad made a comment that I would give myself type 2 diabetes from the overconsumption of figs. Haha he knows how I roll! Luckily, that house needed to much work so my fig consumption is not outrageous.
Don’t be fooled by the beginning of this post, the fall flavors are exploding around here:
- Sweet potato
- Cinnamon and cloves
I seriously love this time of year! My next recipe to conquer will be pumpkin pasta sauce. I’d love to pair this with sage, caramelized onions, kale, walnuts and maybe some goat cheese? I think I will use some of the coconut cream I bought for the filling of mom’s cake this weekend. Do you have any good recipes?
We made stuffed peppers on Saturday night. Mine had French green lentils, brown and wild rice medley, veggies and butternut squash in it. I had a ton of leftover filling from my peppers. I bought a few acorn squash the other week and thought this would be a great way to utilize the leftover filling mixture. I roasted the acorn squash at 425 until fork tender and sprinkled the flesh with salt and pepper. I almost sprinkled the squash with cinnamon to help bring out the natural sweetness. I think the next time I make this, I will sprinkle some cardamom and cumin on the squash before filling it with the lentil and rice mixture.
In the sweet treats, I made an oatmeal pumpkin apple kitchen sink cookies last night (sharing the recipe soon). The “kitchen sink” was a mixture of dried cherries, pistachios, pumpkin spiced pumpkin seeds and raisins. I don’t even have words for how good these are. Oh and making these confirmed that I am not only obsessed with pumpkin spice, but with ground cloves, freshly grated ginger and freshly grated nutmeg. I have put that mixture on just about everything lately, yogurt, overnight oats, and even sprinkled it in my ground coffee before brewing (a must try!)
I’ve been eating the Trader Joe’s pumpkin spiced pumpkin seeds like no body’s business. I knew I’d be addicted to them as I was checking out in TJ’s. I should have known better and just got one bag. But I have no self control and I bought way too much! I’m thinking I may make these without the sugar. Maybe just a tablespoon of maple syrup and some stevia will work! I sprinkled these babies over some pumpkin spiced popcorn that I made in a brown bag in the microwave. I wish I would have had a few dried cranberries to shake into that mix.
Although we have had a few pretty chilly mornings, I still have my morning green smoothie. This mornings smoothie had about a cup of frozen spinach – move over Pop-eye! I really can’t get enough of these smoothies. Today’s was 1 scoop chocolate protein powder, 1 scoop Skoop, 1/4 cup frozen berry blend, 1 cup frozen spinach, 1/2 cup almond milk, teaspoon chia seeds and 4-5 coins of frozen banana for thickening and sweetness. I swear you can’t taste the spinach – it’s just a background singer. The chocolate berries are a great combo and with the banana, it’s the perfect way to start the day.
I’ve been craving egg whites over toasted pita, tomato and avocado so I might just have to start turning on the stove in the morning!
What about you?
- Did you make anything this week you are incredibly proud of?
- What is your favorite fall flavor? Do you have any “must make” dishes?
- Have you ever added spices to your coffee grounds? What about orange or lemon peel?