We had a weekend that could only be described as lovely. We drove home and visited both sets of parents- had a fun dinner with T’s family, and then a delicious brunch made by my dad.

Dad Recipe: Oven-Roasted Tomatoes (Breakfast Candy)

- Roast halved small tomatoes on 400F until caramelized…about 30 minutes. No olive oil, no salt. One ingredient only, and it made the breakfast frittata even more delicious. 

Then, we headed to Hendersonville, NC, where we went apple picking, visited a winery, had a wonderful dinner with old friends, and picked out pumpkins from a pumpkin patch. 

And then we returned home to visit both sets of parents again. We decorated a pumpkin for T’s parents, and my dad made another delicious fall meal: vegetable beef stew! 

- b


 

Finally…a day so cool that T hasn’t even suggested turning on the AC! We woke up early (to the cooool cool air), went for an early run, and then ate crepes at Queen Street Grocery. So tasty. And we planned our future bed and breakfast - slash- brewery- slash- pumpkin patch. Where we may serve crepes. 

Recent fun fall activities and fall things:

Crocheting! I made these baby booties and newsies hat for some wonderful friends’ fetus-soon-to-be-baby. And my love for crocheting has been rekindled.

Tea! My awesome mother-in-law gave me a tea set and a million fancy teas. Which I loooove! I have tried almost every tea…today I opted for “Bourbon Street Vanilla,” one of my favorites!

Pumpkins! And pumpkin-y decorations. Including our first jack-o-lantern of the year. First of many!

-b


 

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Oodles and oodles of zoodles! (Every blog can say that once, right?)

In an effort to keep up with my sisters’ spiralizing, I created this Paleo concoction:

Spicy Sunflower Zoodles

  • 1T minced garlic
  • 3T sunflower seed butter
  • 3T coconut milk
  • 2T coconut aminos (or soy sauce if not going Paleo)
  • sprinkle of crushed red pepper
  • 2 zucchini, spiralized
  • juice of 1 small lime
  1. Spiralize zucchini and let sit, salted, in colander while you prepare sauce. 
  2. Mix all other ingredients and heat on low in saucepan. 
  3. Lightly saute zucchini noodles. 
  4. Serve sauce on top of zucchini noodles and sprinkle with red pepper. 

-b


 

First things first. I’ll admit that I love pasta. I am capable of eating lots of pasta. But…I also like to pay some attention to recent health discoveries, and it turns out carbs aren’t thabestforyou. Whoops. Good thing I also love VEGGIES. And I can eat a lot of them, too! That’s why I was SUPER excited when K gifted me a spiralizer for [our] birthday! 

This week I set forth on a mission to make tasty dishes with my new gadget. I am totally love,love,loving it. I went onto www.inspiralized.com to seek out quick and easy recipes to start off with. 

These Garlic Sweet Potato Noodles with Pancetta and Baby Spinach were the bomb diggity: 

!!!!!! So tasty. I doubled the recipe, added a little more crushed red pepper than it called for (#imallaboutdatspice) and topped with a sprinkle of parmesan. Let me be clear. When you cook with the spiralizer, you shouldn’t think of it as “tricking your body” by eating something that is shaped like pasta, but is not. You AND your body should know that you’re eating sweet potatoes, and you can feel really good about it. Plus, it’s delicious! 

Spiralizer round two: Avocado-Basil Zuchinni Noodles with Chile Lime Shrimp and Corn

Why have I not been eating zuchinni in noodle-form for FOREVER?!?! It’s SO GOOD. Also, the sauce on the noodles is killer. I’m definitely going to make it in the future and dip lots of stuff in it. LOTS of stuff. I also followed the recipe for the most part here…but I added more avocado to the sauce than it called for (1.5 avocados instead of 1), and it think I like it a little thicker! The mix of the warm/cold in this dish is really awesome. 

Verdict: The Spiralizer is the shiz…and now that I know how to work it, I’m excited for some creative, original recipes in the future! 

Now I will leave you with this picture of my adorable breakfast:

The pumpkin seeds with pumpkin spice at TJ’s right now are everything. Also, look at my cute loose-leaf tea brewing cup that B gave me! It’s definitely made my days brighter. 

Happy beginning of fall, happy loose-leaf tea weather, happy Friday folks! 

-L


 

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To prove that I haven’t abandoned Paleo eating just because the Whole30 is over, here’s a recipe that I made last night to celebrate fall AND grain-free eating. Now that I know how much lower my blood pressure is while I’m grain-free, I figure I should keep with it…

Pumpkin Pie Spiced Grain-Free Granola

  • 2 cups of cubed pumpkin or butternut squash
  • 2 tablespoons ghee or coconut oil
  • 1 cup hazelnuts
  • 1/2 cup almonds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower kernels
  • 1/4 cup shaved coconut
  • salt to taste
  • 1/3 cup honey
  • 1 tbsp vanilla extract
  • generous dash pumpkin pie spice
  1. Turn oven on to 275F. 
  2. Put pumpkin in a baking dish and bake until getting soft, about 15 min.
  3. Add ghee to pan and mix. 
  4. In a food chopper or processor, chop the almonds and hazelnuts into small pieces (granola-sized pieces). 
  5. Add any of the raw nuts (in my case, all except the pumpkin seeds, which were already roasted) and the coconut pieces to the pan. Mix well to distribute the ghee/ oil.
  6. Continue to cook another 30 min or so until the nuts are all starting to get crispy.
  7. Add the pre-roasted nuts, salt, honey, vanilla extract, and pumpkin pie spice. Mix well, and press it all down into the bottom of the pan. 
  8. Bake another 15 min or so until it is crunchy in parts and chewy in parts. 
  9. Serve with yogurt, if you’re not going strictly Paleo, or with almond milk and eggs if you are. 

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-b