Sunday, November 11, 2012

Pumpkin this and pumpkin that.

You may have been wondering where all the pumpkin was on this blog. Never fear, my friends. Never fear. While I may have neglected to discuss my pumpkin consumption, I have been pumpkin crazy for the past month or so.

The strange part about this is that I have only cut one butternut squash so far. Why am I failing so much in the squash department?! Let me tell you. It's because one really does work for that squash. And despite the fact that I do love my winter squash... I have not found it in me to want to make the effort. This needs to be remedied ASAP.

Anyway, back to the pumpkin. I am sure you have gathered by now that I have been cheating and buying canned pumpkin purée (NOT pumpkin pie mix).

My favorite way to use it is also the easiest way: pumpkin pie oatmeal. Here are my ingredients of choice: uncooked oats, 1 large spoonful of pumpkin purée, chia seeds and/or ground flax seeds, pumpkin pie spice, and milk. All nicely mixed together the night before, topped with some almond butter, and chilled in the fridge. Pumpkin pie in a bowl!

(Recycled picture from last year...obviously this shows how long I have been eating this).

Last weekend, I made this pumpkin alfredo, but with brown rice penne pasta. This was so so good, even more so than the pictures would suggest. Highly recommend. And it made five-six LARGE lunch portions for me, which was perfect.

I also made some rosemary pumpkin quinoa, which was really easy, and also worked well for some pre-portioned lunches. Here is what I did:

1. Sauté veggies of choice in some olive oil. I chose garlic, red bell peppers, and mushrooms.

2. In another small pot, cook the quinoa. Once cooked, stir in 1/4-1/2 cup pumpkin purée. The amount really depends upon how pumpkin-y you'd like it to be.

3. Add the sautéed veggies to the pumpkin quinoa, and season with salt, pepper, oregano, and rosemary.

I have opened yet another can of pumpkin as of today, so we shall see what happens to that this week!

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