If you read my last week’s post, you saw that I wasn’t having veggies. A shocker for me – I eat veggies at least three meals a day typically (plus snacks), but last week, they just didn’t appeal to me. Good news – I’m back on the veggie bandwagon! I still haven’t been feeling them in the morning and haven’t been doing eggs, but on this day (Tuesday), I had them twice in one day. Woohoo! I’m almost back!
Here are Tuesday’s meals. It includes some veggies AND a work potluck where we all brought in soup to share!
For breakfast, I started the day with some yogurt and fruit. I mixed plain Greek nonfat yogurt with some canned pumpkin, cinnamon and Hemp Hearts and it was delicious! Does pumpkin count as eating veggies for breakfast?
Lunch was our potluck! I had brought in a chicken gnocchi soup, but also tried some beef stew, veggie chili and gluten-free matzo ball soup. Plus some homemade fudge for dessert. And a side of raw veggies. And bread. Yup, that was a delicious lunch and I ended up in a food coma.
homemade peanut butter fudge!
For a snack, I had an apple. I forgot to take a picture, so here’s my mostly eaten apple from Monday. I also had some tea.
B made me dinner! And here are some more veggies. He made salmon and broccoli and shallots and asparagus. It was so good! I’m so glad to be eating more veggies again.
I also had another small bite of fudge. SO. GOOD.
And that was about it! A day with some more veggies, thank goodness. Back on the vegetable bandwagon!
- Have you ever made fudge? What’s a good recipe?
- What’s another creative potluck my office should do? We do themes…we’ve done crockpot, salad, and soup!
As you may realize, I haven’t had enough time this fall to get in all the pumpkin baking I typically do. Right now, all I’ve done is make pumpkin snickerdoodles – they were the bomb by the way if you haven’t made them, it isn’t too late! But knowing that the unofficial end of pumpkin season is coming to an end soon, I knew I had to have one last pumpkin baking hurrah.
It was a cold evening so I was in the mood for some baking (who am I kidding .. it could’ve been 90 degrees and I’d be in the mood for baking…). I opened my refrigerator and my freezer – and I had only 1/2 stick of butter left for baking. Half of a stick! That narrowed down my baking choices. Thankfully, I remembered I had torn out a few (and pinned of course) pumpkin bread recipes that called for little-to-no butter. And that’s what I decided to make.
Oh yeah- this turned out SO good that I made it twice. TWICE. That’s four loaves! Get on it before pumpkin season ends!
(Recipe is slightly modified from a few recipes I had on hand)
Here’s what you need:
- 3 1/4 c. all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 tsp nutmeg
- 1 tsp ground allspice
- 1 tsp ground ginger
- 3 c. granulated sugar
- 4 eggs
- 1 1/2 c vegetable oil
- 2/3 c. water
For the glaze:
- 1 Tablespoon melted butter
- 1 Tablespoon sugar
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
Here’s what you do:
- Preheat oven to 350 degrees F.
- Mix together dry ingredients in a large bowl – flour, baking soda, salt, cinnamon, nutmeg, allspice, ginger and sugar. Place a well in the middle, this is where you’ll insert your wet ingredients.
- Mix together wet ingredients – 4 eggs, beaten, with canned pumpkin, oil and water. When mixed well, pour into the well of the dry ingredients.
- Mix everything together with a spatula or wooden spoon – do not overmix. Mix until all ingredients are just combined and dry ingredients are wet.
- Pour into to greased loaf pans – I used two 8 1/2 x 4 1/2 x 2 1/2 sized pans. Bake at 350 degrees for about 65 minutes or until toothpick inserted in the center comes out clean.
- Cool done loaves from the oven for about 5 minutes. While still warm, pour glaze over top and use a spatula to spread evenly if you want the top to by shiny. To make glaze, whisk together melted butter, sugar, cinnamon and nutmeg.
Variations – I made two loaves as normal. With the next batch, I added white chocolate chips (not too many- maybe about 3/4 c) to one loaf and then finely chopped pecans to the other loaf. Yum!
Some questions for you:
- When do you think pumpkin baking/coffee/spice/etc. season ends? Is it already over for you?
- What’s your favorite kind of quick bread? This may be a new favorite! Though my mom’s zucchini bread is still on top for year-round goodness.
- What are you in the mood to bake these days? If you don’t bake – what dessert is on your mind?
Happy Halloween! ‘Tis the season for pumpkin! As you may have noticed, I’ve been busy whipping up some pumpkin recipes these past few weeks. Soft pumpkin cookies with cream cheese frosting, pumpkin blondies – yum!
Now, for the easiest pumpkin pie recipe of all – and still delicious – pumpkin pie dip. My friend Ali shared a version of this recipe with me a few years ago and it’s become a staple in my
stomach house every fall. Serve it with apples, pears, ginger snaps, nila wafers, or cinnamon sugar pita chips. Or eat it with a spoon – it’s THAT good!
Pumpkin Pie Dip
Here’s what you need:
- 1 (8 ounce) package cream cheese, softened (I used half full fat and half 1/3 less fat cream cheese)
- 2 cups powdered sugar
- 1 (15 ounce) can pumpkin
- 2 tablespoon pumpkin pie spice
Here’s what you do:
- Make sure cream cheese is fully softened – I left mine out of the fridge for 30+ minutes before starting the recipe. Once softened blend cream cheese and powdered sugar until smooth.
- Gradually add in the canned pumpkin. Stir in pumpkin pie spice.
- Chill until serving. I served mine with apples and cinnamon & sugar pita chips!