Grocery Haul & a short tutorial on Pumpkin muffins.

I’ve been wanting to bake for a quite some time now. I just haven’t had the chance to actually relax enough to bake or shall I say stressed out enough to bake. Well this grocery trip I made sure I bought the necessary items to not only cook great meals, but bake great treats as well.

First on to the produce:

• carrots
• brae burn apples(my fave!)
• Brussels sprouts
• yukon gold potatoes

Here we have:

• whole soy yogurt (on sale for 80 cents!)
• sparkling blueberry juice
• organic canned pumpkin
• Annie’s Woodstock salad dressing
• organic Sprouted burger buns
• Organic steel cut oats
• Raw Walnuts & Pepitas (pumpkin seeds)
• Orange flavored Cranberries (for another baking project)
• Individual Organic apple sauce containers

 

Here’s what I made with those goods:

Burger and veggies (Pinto burgers were inspired by KERF):

• Pinto Beans drained, mashed and cooked with a bunch of spices. Slapped them on the skillet cooked them sloppy joe like. Next time will put adobo sauce in it.
• Morningstar bacon strips, pre-cooked,
• tomato slices
• mayo, mustard, sriracha
• Sprouted whole grain bread

For the veggies: I took carrots, brussels sprouts and cooked them in a bit of oil and teensy bit of butter. seasoned with salt, pepper, tyme, oregano. What a great healthy side.

Washed it all down with my sparkling blueberry juice.

  

Pumpkin Muffins. Find Recipe here Via Food Network.

Here’s the process:

Dry ingredients similar to making pumpkin pie.

 

Wet ingredients, Sugar, molasses, oil, eggs (not pictured here)

 

Meanwhile someone’s saying “Feed me!”

 

wet ingredients continued: 1 cup of canned pumpkin, 1 tsp of vanilla extract

 

The batter

 

The finished product all lined up in a row. I almost forgot to top them with pumpkin seeds!

 

Very tender and moist. only 200 calories a piece and very satisfying.

 

And as you know I topped my morning oats with some of these great muffins.

Cheater Cheater Pumpkin Eater!

I’m running a bit late, so I just wanted to write a quick post. I’m a day behind, but I have a few things I’d like to write about later today.

I had pumpkin oats for the first time today! I cheated a bit and used the rice cooker instead of the stove top. The outcome? I have to say that it was a super success!! I don’t know why I didn’t make this sooner. I love pumpkin!

Here’s what I did:
1/3 cup of steel cut oats, rinsed and drained

1/2 cup of canned pumpkin

1/3 cup of almond milk

1/3 cup of water

pinch of salt

Combined all into a bowl and popped it into the rice cooker. Took about 15 minutes to cook on it’s own, which was perfect because it takes a while for me to work up an appetite in the mornings.

When it was done, I gave it a good mix in the rice cooker. Poured it into my bowl and topped it with my Pumpkin muffins (will write a post of how I did it later today), Orange flavored cranberries, pumpkin seeds, Bob’s Red Mills Hot cereal, and a spoonful of almond butter.

Next time let’s try real pumpkin since it’s pumpkin season.

Alrighty Yo! I gotta go!