I’m going to rewind on my eats a bit because I’ve been skipping around. Remember that pumpkin & lentil curry me and my friend made?

Since it was pretty thick it made a good filler for a wrap. The curry was just re-heated with some coconut oil and I also grilled an apple with cinnamon, then spread on some Crofter’s superfruit spread (pomegranates and black currants blended with red grapes and morello cherries).

Well, this was the last ProBar out of my sampler package. I have to say, I was not disappointed with these bars. The first bite I took out of this one I literally made the “mmm” noise. It definitely has a zing and gave my tastebuds a little twist they’re not use to. Some of the ingredients in this bar are cranberries, lemon, papaya, and pineapple. There are so many other ProBar flavors I didn’t get to try, and I really want to. I guess I will be starting a new collection?

I bought a butternut squash not too long ago, and I knew exactly what things I wanted to make with it!

I seasoned them with salt and some Old Bay. On the side I followed Happy Herbivore‘s spicy chickpea spread recipe. You must try this! It is incredibly easy to make, requires no cookibng, and is great as a sandwich filler, dip, or even alone. In the very back is the famous potato salad from Mrs. Marshall’s Carytown Cafe.

I was reading Lauren‘s blog one day and saw that she made butternut squash mash, and it just sounded so good! I mixed in some coconut oil, vanilla, sugar, and I topped it off with coconut shreds. I had to wait for it to cool down – this was steaming hot!

I baked these with freshly grated parmesan then I grated some more on afterwards. I served it with my last ooey-gooey arepa con choclo (sweet corn cake with farmer’s cheese). But I plan on re-stocking while I’m in Florida. There’s a Colombian cafe that makes delicious arepas. But my dad said they changed the cook so they’re a bit different now. We’ll see.

I have no idea how I stumbled upon this recipe, but I’m glad I did. I didn’t have sour cream so I used cream cheese instead. Logical substitute, right?I got to try out another Tofurky product – the Italian sausages. I really like the seasonings they used for these sausages! I’m also glad there is a vegetarian version of these out there because I feel like this recipe would be incomplete without that ingredient. Delicious and easy!

Just like Mitri, I will continue to eat my orange foods to maintain my olive complexion! I have another fall colored dish for you. I’m so use to seeing green in my vegetable portions!

I followed a recipe sent to me through the Kardea newsletter. This is just something I made a big batch out of convenience. I plan on serving it with rosemary infused white rice. For a more rustic dish you could serve it with wild rice, or any other grain your prefer. I bet even roasting some potatoes and almonds in this would be delicious as well.

I almost forgot! Here’s the food porn I promised!

Hmm… what to do with my strawberry Chobani?

I heated up a Vitalicious brownie, sliced a banana, sprinkled on some cashews and sprinkles of course! Topped it off with a scoop of fro-yo. On the side I had some cranberry cinnamon swirl toast with cream cheese and 1/2 with Crofter’s superfruit spread and the other 1/2 with Creme of Almond & Dates.

Holly, look it’s a yog-mess!

Today I fly to Florida! Actually, the other night when I double-checked my itenerary I realized that there was a very big mistake. My dad had booked my flight as if I were departing from Florida tomorrow and flying back there on Sunday. Oops dad! You mixed them up. He was able to work it out I guess. Anywho, I’m so excited!

p.s. Does anyone have any penne and pesto recipes they’d like to share? Thanks a bunch!

p.s.s. Keep the questions coming! I hope to have a video up by tomorrow. Special post for Friday!