I’ve been a lurker for a few weeks now, constantly reading over Jenn’s shoulder – or, more literally, reading over her face – about your fun new foods and recipes. But I think I’ve been sipped in silence long enough. It’s time to make my debut!
Boo! Ok, I couldn’t resist! Isn’t Frankie just adorable? I found him in the Halloween section at Target for $3.99 and knew he was coming home with me. He loves his Coffee Cocoa just as much as I do – just look at that whipped cream hat!
Frankie put me in such a fallish mood today, especially combined with the ever-growing piles of leaves and the crisp autumn air. And this mood was really represented by much of the food I cooked, baked, and ate!
For breakfast this morning, I made the best bowl of pumpkin oatmeal to date. There were a few key differences from the last time I made it that really solidified it for me.
Like the backdrop?
First of all, I made sure to add the 1/2 cup pumpkin near the end of the cooking time, so that it still heated up but didn’t overpower the oat texture. Then, I added 1 tsp. maple syrup and 1 tbsp. almond butter directly into the pot to sweeten it up and give it more flavor. And finally, I topped the whole bowl with a good amount of cinnamon. The end result was enough sweetness to keep my craving satisfied, and a hint of almond butter with every bite. It made a voluminous bowl, too, so it took longer to eat and left me much more satiated. I wasn’t remotely hungry again for at least 4 hours. That’s a GREAT thing on a day filled with classes!
After breakfast, I had another 1.5 hours before class, so I decided to use up the rest of my can of pumpkin and bake something! I did a quick recipe search and based my own recipe off of the one I found here. I made a couple of substitutions and I also used less oil and sugar, but the bread still turned out great, in my humble opinion. I decided that keeping the oil really makes a positive difference in the texture of my bread, and will definitely be using it more often.
MAPLE-RAISIN PUMPKIN BREAD
Ingredients (makes 12 slices):
- 1 1/4 cups whole wheat flour
- 1/4 cup all purpose flour
- 1/2 cup brown sugar
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 cup pumpkin
- 1/4 cup olive oil
- 2 liquid egg whites
- 1/4 cup water
- Cinnamon, to taste
- 1 tbsp. maple syrup
- 1/4 cup raisins
Preheat oven to 350* and grease a loaf pan with cooking spray. Combine dry ingredients and wet ingredients in separate bowls (minus the cinnamon, maple syrup and raisins) and then combine them all together. When batter is smooth, top with raisins and mix until they are evenly distributed.
Pour batter into the loaf pan and evenly distribute maple syrup and cinnamon over the top of the batter to ensure that you’ll get a taste with every bite!
Bake at 350* for 50-60 minutes (depending on the oven), or until you can stick a toothpick in the middle and it comes out clean.
Remove from the loaf pan and allow to cool on a plate before slicing.
I tried a slice for myself and really enjoyed it! It has a much better texture than other breads I’ve made – leaning more toward the “something-you’d-find-in-a-bakery” side of the spectrum than “something-Jenn-experimented-with-and-failed-miserably” side 😉 This feat in and of itself is impressive, haha!
But perhaps the best part was that I gave Bobby a blind taste test and even HE liked it! I made him try it with his eyes closed because he doesn’t normally eat pumpkin or raisins and I knew if he saw the slice he would have a predisposed bias to think it wasn’t good. So he took a bite, eyes closed, and said he thought it was “tasty” And when I told him what it was, he said that while he could definitely taste the raisins, the pumpkin wasn’t as pronounced. So good news if you’re not a huge fan of pumpkin 😉 Let me know if you try it!
Nutrition Information (1 slice):
- 140 calories
- 5g fat
- 22g carbohydrates
- 2g fiber
- 3g protein
BLOGGING SECRET INGREDIENTS
When I got back from class, I was definitely ready for lunch!! I decided to incorporate both this week’s BSI and last week’s BSI because I had some extra polenta left over. I’m not sure if this is technically considered an official entry – I’ll let you be the judge, Shannon! – because it’s not really a “recipe,” but it was fun nonetheless! Basically, I heated up a microwaveable bowl of lentil soup…
And then heated up some chopped up polenta as “croutons”…
And then I combined them both together in my Birdie Bowl. I swear I heard the birds singing the soup’s praises 😉 It was really hearty and filling!
Sarah from Our Kitchen Adventures posted a really interesting article in the comments section of my last post. It’s a list of the 5 Healthiest Habits on Earth. Tips range from eating more whole foods to practicing portion control, and the article goes into a lot of detail, some of which I had never heard about before. I love it when there is new information to be consumed 😉 Check it out – and thanks, Sarah!!
Thanks to Jessica for including my Humbecue Tortilla Pizza recipe!
I can’t believe it’s almost Friday already! And for those of you who are reading this on Friday…HAPPY FRIDAY!! What are your plans for this weekend? I feel like just yesterday I was asking the same question for last weekend! My my, how does time fly?
“See” ya later!