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So here's how it went the night I made this:

Mom: "What are you making?  It smells really good."
Me: "A pumpkin sauce for pasta."
Mom: "Is it for dinner tonight?"
Me: "Well, it's only one serving because I didn't know how it would turn out.  But you can try some!"
*My grandma enters the room*
Grandma: "That smell wonderful!  I think I'll stay and have dinner with you." (She and my dad were going to go for a drive.)
Me (to myself): Oh dear, I'm in trouble.
*My dad enters the room*
Dad: "Is that dinner??  That smells good."

Moral of story:  If you make this, make sure you're alone. 
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Pumpkin Pasta Sauce
Inspired by this lovely lady

Ingredients:
1 teaspoon butter or coconut oil
2 cloves garlic, minced
Heaping 1/3 cup canned pumpkin
1 tablespoon sherry (optional but highly recommended)
1/3 cup water

1 oz goat cheese
Handful of spinach
Salt, to taste (I didn't actually add any, but I think in this case, it would have brought out the flavors any more)
1 cooked serving of pasta (I used whole wheat with flax)

Directions:
Heat the butter in a non-stick skillet and saute the garlic.  Just before the garlic begins to brown, add the pumpkin, sherry, and water.  Stir until smooth and then add the goat cheese and continue stirring.  Allow the mixture to heat through and bubble a little, and then add the spinach.  Continue cooking until the spinach wilts.  Serve over cooked pasta of choice.
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What's your favorite way to use pumpkin?
 
 
Hola chicas!  Hope everyone's having a great week!  Sorry for no post over the weekend - I was buuuusy and spent my spare time with my grandma.  She's visiting from Arkansas and so I want to spend as much time with her as possible.  But I don't want to neglect ya'll either!  So here we go!  It's WIAW (um, Saturday) time!! :P
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Breakfast was most definitely something to remember!!  I made Rachel's Pumpkin Pudding!
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So, so fabulous!!  

There was no horse ride today.  My buddy's been coughing :(  I think it's only allergies, but I didn't want to take a chance of worsening the cough.

For a snack, I had my latest obsession: Concord Grapes!!!  I know what you're thinking.  No peanut butter filled pretzels?!  Nope.  I've decided to expand my horizon.  (And I was out... ;)
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Lunch: I mixed about 2/3 an avocado with a big spoonful of pesto and plopped it onto a toasted whole wheat english muffin.  I ate this deliciousness along with carrots, cucumber, and raw snap peas.
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A close up:
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Snack: A shredded wheat cake with peanut butter and dark chocolate chips.  I ended up drizzling the whole thing with So Delicious coconut milk.  Definitely a tasty snack!
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For dinner, my grandma and I went to our local Thai restaurant:
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I ordered the Swimming Angel which was spinach topped with tofu and peanut sauce and came with a side of brown rice.  Oh my, SO GOOD!!!!!
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Upon arriving back home, I wanted coooookies!!  Specifically, chocolate chip cookies.  I turned to Katie, of course, and made her Chocolate Chip Cookies and used brown rice flour.
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Sorry Nestle, a new cookie has taken first place in the cookie poll.

And now a MAJOR shout-out to my dad as it's his birthday today!!!
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I love you so much Daddy!!!

Happy WIAW everyone! <3
 
 
Well, not exactly.  Although I do eat many more sweets during the holidays, I'm not about to eat pie for breakfast.  In reality, the "pie" was closer to toast, but I liked the title of pumpkin pie better than pumpkin toast.  Anyway, to start from the beginning, I woke up this morning craving pumpkin (very much like many other mornings).  And so, I decided to satisfy my pumpkin craving with the below plate of deliciousness:
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I started by mixing canned pumpkin with pumpkin pie spices.  Then I toasted two pieces of sprouted multi-grain bread and spread one of them withe Maranatha raw almond butter and the other with Maranatha crunchy peanut butter.  Next, I spread on the pumpkin mixture and drizzled both pieces with pure maple syrup.  Amazing!
Heres the recipe written out:


Pumpkin Pie Toast

Ingredients:
2 pieces of bread (I used sprouted multi-grain)
About 1/2 cup of canned pumpkin
Pumpkin pie spice (cinnamon, ginger, clove, and nutmeg), to taste
2 tablespoons of nut butter (I used both almond and peanut)
Pure maple syrup, for drizzling

Directions:
Toast the bread.  Meanwhile, mix the pumpkin with the spices.  When the bread is done, spread each piece with one tablespoon of nut butter and then spread the pumpkin mixture on top of the nut butter.  Top with a drizzle of maple syrup and garnish with a sprinkling of cinnamon.

I enjoyed my "pie" with some fresh berries:
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I also had some green tea.  I drink green tea every morning, but lately, I've been enjoying this variety:
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Just perfect for the holiday season!  
This breakfast was so good that it may just my breakfast of choice for Christmas Eve morning.  Is that really tomorrow?
The daily question: Any plans tomorrow to get ready for the big day on Saturday?  
I'm planning on watching Rudolph and Frosty (yep, I still watch those :) and then my family will have our special dinner on Christmas Eve night.  I'm so excited!