In honor of one of my favorite holidays, Halloween, this is going to be a post full of spooky things and autumnal eats!
I just mixed in pumpkin puree with oats, vanilla protein powder, dried cranberries, NuNaturals vanilla liquid, and pumpkin pie spice. Once that was done cooking I topped with with pecans, Butterfingers, and ginger syrup. Yum!
So I was roasting some acorn squash while I took Matilda on a walk. When I got back I realized I hadn’t even plugged the toaster oven, so no acorn squash for lunch! I improvised and made a mess out of bulgur, sautéed onions and garlic, chickpeas, pumpkin pie spice, coconut oil, and pumpkin butter. Totally random but still yummy.
The only differences in this bulgur mix was the addition of raisins and subtraction of pumpkin. The acorn squash was baked with maple syrup, cinnamon, and butter.
I had a bowl of Nature’s Path vanilla almond granola with sweet dark cherries in warm soymilk.
This is an all plant protein made by LifeTime. I tried the vanilla flavor and I was pleasantly surprised. I expected it to have a super “green” taste, but it didn’t at all and it was so yummy and thick. I tried it plain first, then I blended a banana after my taste-testing.
Lunch was delicious! I had a sweet potato with Artisana’s coconut butter a la Liz. Homegirl knows what’s up! This was incredible. I am going to have to get myself a full-size jar of this stuff. One the side I had a mound of wilted spinach and chickpeas cooked in a spicy tomato and cardamom cooking sauce. I dressed it up with some crushed cashews.
This was incredibly delicious! I got the recipe from Molly Wizenberg’s blog, Orangette. The recipe? Warm Butternut and Chickpea Salad with Tahini! I used the last of the sample of tahini from Artisana. On the side I had a Japanese sweet potato with butter and 1/2 garlic powder (too lazy to saute garlic), the other 1/2 cinnamon. Japanese sweet potatoes are so delicious!
I adapted my favorite Yummy Mummy, Cate’s white beans and Lebanese cous cous stuffed acorn squash recipe. Since I didn’t have cous cous on hand I just used bulgur. The acorn squash was too small to fit all the stuffing so I just put th rest of it in a bowl and eventually made it an acorn squash delicious-mess.
I roasted some kabocha with cinnamon and maple syrup. Then I put some Artisana coconut butter on each wedge. In the back is some sweet potato with the coconut butter and a sprinkling of cinnamon as well. And my burnt toast? It’s a sweet potato and ricotta toasted sandwich! The original recipe calls for rye bread but I just used whole wheat since I don’t have rye bread. I also realized I forgot the spinach! Oh well! In the mug is a new tea I got: chocolate hazelnut!
Now on for some real Halloween frights! I had a reunion with an old friend of mine and he brought two other friends along. It was my first time meeting them but we had such a bonding experience! We went to a haunted hayride. Actually we visited three different attractions. We were chased by scary creatures with chainsaws, had to go through pitch black mazes while people and other things jumped out and surprised us. At some points we had to get down on our knees and crawl!
So we decided to take a break from being scared out of our minds and stopped for a photoshoot.
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I hope you all have a wonderful and safe Halloween! I’m hoping to go trick-or-treating. I just have to remember to smile really big! And of course there’s a costume in store.