Tag Archives: meal planning

It’s coming up pumpkins

I ponder life’s questions frequently throughout my day. At the gym. Walking the dog. In the shower. But there are some questions that no matter how much I think about, I just can’t seem to figure them out. I talked about some of them last week but here are just a few more:

Why is it that?

I can hold my breath for nearly the entire length of a swimming pool but as soon as I put my face under the shower head to rinse it off I feel like I’m drowning? 

That although I’ve been in this body for 30 years now, I still have a difficult time judging the distance it needs to clear door frames, kitchen islands and coffee tables. 

Every girl I know is utterly and completely obsessed with everything fall. Pumpkin, pumpkins, pumpkin spiced lattes, selfies on hayrack rides going to pick out pumpkins. You get the drift. But don’t fret ladies, I’m right there with ya. 

And to show my support of the female obsession that is pumpkin, I made a batch of my mom’s pumpkin apple muffins this weekend.

pumpkin apple muffins, recipes, breakfast, brunch, baking, fall, streusel topping, apple, pumpkin

I made them a day after I attempted a healthier pumpkin muffin recipe and threw the entire batch in the trash.

When it comes to baking, always trust the recipes your mom gives you. End of story.

pumpkin apple muffins, recipes, breakfast, brunch, baking, fall, streusel topping, apple, pumpkin

Pumpkin Apple Muffins with Streusel Topping (makes 18 muffins)

  • 1 C unsweetened canned pumpkin
  • 2 large eggs
  • 1/2 C vegetable oil (I used melted coconut oil but add a little extra if you are swapping)
  • 2 C peeled and chopped apples
  • 2 1/2 C flour (I used half whole wheat, half all-purpose)
  • 2 C sugar
  • 1 TBL pumpkin pie spice mix (cloves, ginger, cinnamon and nutmeg)
  • 1 tsp baking soda
  • 1/2 tsp salt

pumpkin apple muffins, recipes, breakfast, brunch, baking, fall, streusel topping, apple, pumpkin

Streusel Topping

  • 2 TBL flour
  • 1/4 C brown sugar
  • 1 TBL oats
  • 2 tsp butter

pumpkin apple muffins, recipes, breakfast, brunch, baking, fall, streusel topping, apple, pumpkin

Preheat oven to 350 degrees.

In a large mixing bowl, whisk sugar, flour, baking soda, spice mix, soda and salt. Set aside.

In a stand mixer, blend pumpkin, oil and eggs together.

Add dry ingredients into wet and mix until just combined. Add apples.

Scoop into prepared muffin tins and fill about 2/3 of the way.  Top with 1 tsp streusel topping per muffin.

Bake for 30 minutes or until toothpick comes out clean.

pumpkin apple muffins, recipes, breakfast, brunch, baking, fall, streusel topping, apple, pumpkin

 

 

 

Squash Season

One thing I love about fall is the pretty little gourds that fill the farmer’s markets on Saturday mornings. About as diverse as the people who shop for them, I’ve always had an affinity for collecting the weird-looking ones each season. The gourds, not the weird people. Not that there’s anything wrong with weird people. I don’t think you should make it your mission to collect them though.

It wasn’t until a few years ago that I actually started cooking with these gourds. Growing up I was familiar with seeing things like summer squash and zucchini in dishes, but I never knew other types of squash could be so tasty.

Since I’m all about doing things fall even though it’s still 96 degrees outside this year, I decided to roast up a spaghetti squash the other night for dinner. I know what you’re thinking, no way is that going to take the place of the traditional pasta I know and love. And you would be right. The flavor is sweeter, the texture a little more, dare I say it, moist, and it’s a vegetable for goodness sake.

But isn’t it kind of cool that the weird-looking gourd you usually use to decorate your table each fall turns into these lookalike spaghetti noodles once it’s cooked? And that you can go for seconds or thirds without any guilt?

spaghetti squash recipes, meatless spaghetti, mushroom and shallot marinara, whole 30 approved spaghetti, vegetarian, italian, whole foods

Spaghetti Squash Spaghetti

  • 1 large spaghetti squash
  • 2 TBL olive oil
  • salt and pepper
  • 1-2 shallots, sliced
  • 1 C fresh tomato puree or paste
  • 1 clove garlic, minced
  • 3-4 white mushrooms, chopped
  • 1/2 C fresh tomatoes, chopped
  • 1 tsp oregano
  • 2 tsp red wine vinegar

Preheat oven to 450 degrees.

Slice squash in half and scoop out and discard seeds. Drizzle olive oil on the flesh sides of the squash and sprinkle with salt and pepper. Place flesh-side down on a foil-lined roasting pan. Roast for 30-40 minutes or until top of squash is soft to the touch.

spaghetti squash recipes, meatless spaghetti, mushroom and shallot marinara, whole 30 approved spaghetti, vegetarian, italian, whole foods

In a dutch oven, heat remaining olive oil over medium heat. Saute shallots until clear. Add garlic, mushrooms and chopped tomatoes. Add tomato paste and a little water if needed. Season with red wine vinegar, oregano, salt and pepper. Let simmer until sauce thickens.

spaghetti squash recipes, meatless spaghetti, mushroom and shallot marinara, whole 30 approved spaghetti, vegetarian, italian, whole foods

Scrape flesh of squash into bowl. Add sauce just before serving.

spaghetti squash recipes, meatless spaghetti, mushroom and shallot marinara, whole 30 approved spaghetti, vegetarian, italian, whole foods

It’s vegetarian, whole30 approved, healthy, and it tastes good. Can’t beat those odds.

 

Summer meal planning

Oh hey there. Me again.

I’ve been meaning to share our meal plan this week with you but apparently I can only get my stuff together to make one of them happen at a time. Now don’t assume I’m a super planner who writes down her weekday meals every Sunday or anything. I want to be that girl I really do, but in reality I’m more of an I saw this recipe in Cooking Light and we should try it tonight type of girl. To make things a little more complicated, I’ve also been known to avoid running to the store last-minute for things that a recipe calls for. If I can substitute or wing it and avoid the trip, I will. Even if the grocery store is 2 minutes away.

But enough about my grocery issues. Here’s what our meal plan looked like this week:

Monday-Black Bean Burgers with a Kale and Kiwi salad
Tuesday-Sun-dried tomato chicken tenders and heirloom tomato salad
Wednesday-Crock-pot Pulled Pork and peach relish
Thursday-Sweet & Sour Chicken and Broccoli
Friday-BLT pizza and spinach salad (actual- fresh oysters and lobster bake at our local seafood spot)

So let’s talk about Monday’s Black Bean Burgers today. These are rich enough in flavor that even a beef lover can enjoy them. And I say that because I like beef but I really like these burgers too.

black bean burgers, cooking light, summer recipes, sriracha aioli, burger recipes,

Black Bean Burgers

  • 1 15 oz can unsalted black beans, rinsed and drained
  • 1/4 C onion, chopped
  • 1/4 C spinach (I was out of cilantro)
  • 1 TBL garlic, minced
  • 2 tsp low sodium soy sauce
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 C panko breadcrumbs
  • 1 egg

In a large mixing bowl, mash black beans with a fork. Add onion, spinach, garlic, soy sauce, salt, pepper and breadcrumbs. Make a small hole in mixture for egg. Whip egg and blend it into bean mixture.

Divide into 4-5 patties and grill for 4-6 minutes on each side on medium heat or until crispy. Note: these can fall apart easily so be careful if you are using a grill or cook on a pan in the oven at 425 degrees for 8-11 minutes.

Sriracha Aioli

  • 1/4 C light mayonnaise
  • 1 tsp sriracha hot chili sauce
  • 1 tsp fresh lime juice

black bean burgers, cooking light, summer recipes, sriracha aioli, burger recipes,

Serve on whole wheat hamburger buns and garnish with a dollop of sriracha aioli and a kale salad with kiwi, blueberries and a white balsamic vinaigrette.

black bean burgers, cooking light, summer recipes, sriracha aioli, burger recipes, Happy meal planning!