Tagged: Pumpkin

WIAW #30 – Orange You Glad it’s Fall?

Happy October, peeps!

Actually…I guess “ghouls” would be more appropriate for this month, now that I think about it, since peeps are Eastery.

Meh…no bigs.

It’s pretty early by me, and I’ve been up since five with the peanut, so Imma get right to it. Here are my eats from yesterday…and you’ll notice there is lots of orange and fall-y goodness. Twas a good day!

Thanks, as always, to Jenn at Peas and Crayons for hosting this What I Ate Wednesday link up!!!

Breakfast: For breakfast I had my usual giant mug of English Breakfast Tea and a “Banana-Oat Energy Bar” which, yes, sounds like just about every other oaty bake or muffin I’ve made in the past, but this was actually a recipe from The Runners World cookbook. It was quite delightful. Emma photobombed.
naner  bake

Snack: My first orange treat of the day – I mixed a big ol’ spoon of pumpkin into some vanilla greek yogurt and topped it with with cinnamon, walnuts, and pumpkin seeds. This is probably going to be my new go-to morning snack. So easy and sooooooo delicious…and fally. Nom.
pumpkin yogurt
Lunch: On Monday I made and enjoyed a mushroom, baby kale, and swiss fritatta. I ate half Monday and ate the other half for lunch yesterday all wrapped up in a warm whole wheat tortilla with half of an orange bell pepper and spicy chipotle hummus on the side. Yum and a half. I’ve also been grilling up chicken for the hubbys lunch during the week and I maaaay have snagged a bite of it while I was slicing it up and putting it away. I couldn’t resist, it was all pesto-y and delicious.
Snack: So as a former Starbucks barista, I can admit that the Pumpkin Spice Latte and I have a complicated relationship. Delicious? Of course!!! But it’s also fiiilllllled with sugar and a bunch of other crap not even remotely reminiscent of actual pumpkin (I’m sure we’ve all seen the infographic by now). My homemade pumpkin spice latte gives me the same warm happy feeling without making me feel guilty OR like I’ve just consumed a month’s worth of sugar. I simple brew a pumpkin spice k cup (I love me some Green Mountain Coffee) and I warm up some almond milk (or regular skim milk…depends on my mood) for about 30 second in the microwave and I whisk whisk whisk it until it’s frothy and delightful. Pour in coffee. Sprinkle with cinnamon. Enjoy.
I also snacked on an apple drizzled with some melted pb and sprinkled with cinnamon. I sprinkle cinnamon on everything throughout the year…but ESPECIALLY in the fall.I nommed this apple while watching the season 10 premier of Bones on Hulu since I missed out….any other Bones fans out there??? Did you catch the premier?? Well…my heart is broken and I hate everything…thanks season 10 premier…thanks for that. Meeeh…

Dinner: For dinner I made one of my cozy cold weather favorites. Mini Turkey Veggie Meatloaves…with mashed potatoes and peas…because meatloaf is always best served with mashed potatoes and peas. (Tell me this when I was a kid and I would have lost my mind….ARE THEY TOUCHING ON THE PLATE?! Yes, Lil’ Jen, and one day you’ll love it…I’d tell myself.) I’ll share my recipe for these lil’ loaves later
this week!

mini loaves
Dessert: Easy peasy one here, just two squares of Wegmans dark chocolate with almonds while the fam sat down together and watched a few episodes of Once Upon a Time. Emma wanted some chocolate, but I told her she’s gotta wait till she’s older. Mammas gotta lay down the hammer sometimes…amiright?
Emms and chocolate

What’s your favorite orange treat?
Did you ever have a time in your life where NOTHING on your plate could be touching?
Favorite fall TV show??

Chai Spiced Pumpkin Bread

First and foremost, I’d like to extend a HUGE thank you to all of you who voted for me for Project Food Blog. I can’t tell you how excited I was to make it as far as I did, and I read each and every comment left for me with a smile! Unnnnnnfortunately, I didn’t make it to round four. C’est la vie. Oui? Oui. On the bright side, I had soooooooo much fun with the challenge posts and I found some other fantastic blogs in the process (Notice some new fellow foodies!).

Moving on!

Now that the temperature has finally dropped enough that I can wear cozy sweaters and boots without sweating my tush off , I’ve been drinking boatloads of chai tea. Not to be confused with the Chai Tea Latte – which is so sugary sweet and calorie laden that I rarely bother drinking them. (No offense to you chai tea latte drinkers, it just doesn’t do it for me.) Real chai tea is a strong black tea, spiced with cardamom,cinnamon, star anise and ginger and I can’t get enough of the stuff! No matter what time of year it is, whenever I sip chai, I feel enveloped in autumn. So when autumn really arrives full force, chai is my go to beverage.

What better to do with my favorite fall beverage than add it to my favorite fall pastry? PUMPKIN BREAD!! Pumpkin anything makes me all sorts of happy, but a slice (or three) of moist, delectable pumpkin bread is my favorite fall treat!

This particular pumpkin bread recipe I came up with last fall. I tweaked it a bit this year and I think it’s pumpkin perfection.  The typical sweet, moist pumpkin bread it subtly spiced with real chai tea, cinnamon, fresh ginger and orange zest. I swear to you, if fall were captured in a pastry, it’d be this pumpkin bread!

Chai Spiced Pumpkin Bread

  • 1 (28 oz) can pure pumpkin
  • ½ cup sugar
  • ½ cup brown sugar
  • 1/3 cup vegetable oil
  • ½ cup chai tea, (two tea bags, steeped in nonfat milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest, grated
  • 3 cups flour (1 1/2 whole wheat if you want to be a bit healthier)
  • 2 eggs
  • 2 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon fresh ginger, grated
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • Pinch of black pepper
  • ½ cup walnuts, chopped (optional)
  • 1/2 cup dried cranberries (optional)

Preheat oven to 350.
In a large mixing bowl, combine eggs, sugars, oil, vanilla, chai tea,
orange zest and pumpkin.
In a separate bowl, combine all dry ingredients. Mix well.
Slowly mix the dry ingredients into the wet ingredients, stirring until just combined
Pour into two greased 9×5 inch loaf pans and bake for 45-55 minutes,
or until a knife inserted into the center comes out clean.
Let cool (at least) 10 minutes before serving.

Heh. Isn’t that lil’ punkin in the pictures cute?! Johnny’s momma has a big basket of them, and I thought they made my pictures more exciting!!  Now go make this pumpkin bread! 🙂

Kath inspired oatmeal

For those of you unfamiliar with Kath Eats Real Food, I suggest you change that. Kath Younger has been blogging (about food of course) since 2006. Her story is pretty inspirational, and she’s currently studying to become a registered dietitian.

For those of you unfamiliar with me, before my time spent here at Rowan,  I was studying to become a registered dietitian. I changed my path at the end of my third semester at Montclair State University, when I decided that not only did I want to be fluent in nutrition but that I wanted to express my love for food and nutrition in writing, which I’ve loved to do for as long as I can remember.

So that’s essentially where I am today. Although my fascination with nutrition has never escaped me, my focus today is also on finding affordable ways to enjoy healthy (and alright sometimes not-so-healthy but realllllyyy tasty) meals and sharing them with you in whatever which way I can.

Now, back to Kath. If you head over to her blog, you’ll notice that this young women has an obsession with oatmeal. This is totally cool in my book. Although it took me quite some time to grow a fondness for oatmeal, I’m finally able to appreciate not only the wonderful nutritional value, but its versatility. Kath helped.

Here is my Kath inspired oatmeal. I hope you like it as much as I did!

Pumpkin Cranberry Walnut Oatmeal

  • 1 cup water, nonfat milk, or a combination of the two
  • 1/2 cup plain, quick-cooking oats
  • 1 1/2 tablespoons pure pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 Splenda
  • 1 tablespoon sweetened, dried cranberries
  • 1 tablespoon chopped, toasted walnuts

Begin by heating the water or milk in a small saucepan.
When it begins to boil, stir in oats. Continue to stir, about five minute, until the liquid is absorbed and oats are desired consistency.
Reduce the heat to low, mix in the pumpkin, pumpkin pie spice, and Splenda.
Pour into bowl, top with cranberries and walnuts.

    1105091025a**I served mine with a steaming mug of Tazo Joy tea.**