Good morning everyone.
Yesterday the manfriend and I enjoyed a lovely day of apple picking, pumpkin carving and relaxation. We went to Brooksby Farm to go apple picking. This was my first time apple picking and I had a blast. Peach picking was my first picking of any. Before our adventure we ate some of their own apple cider dounts. My, oh my! My current favorite apples are golden delicious and I only found one good one. I just ate it for breakfast this morning and it was just right.We even found some apples growing oddly close together. As we kept wandering the farm (maybe a bit too far), we found a pumpkin patch and snagged one these bad boys for carving later. Before we left the farm, we hung out with this guy for a bit. Our stash.I looked for parks in the area because truthfully, I never explored Danvers for a park. I had been to parks in Salem, Rockport and Gloucester. We found Endicott Park, which was only five whole minutes from my house and it’s beautiful. We took our pumpkin and began the carve prep. Look familiar? None other then Jack Skellington himself as a tribute to Fall approach. We put a candle inside, lit it up and relaxed for the rest of the evening. Question: What’s your favorite thing about Fall? I love the pumpkins, the pumpkin EVERYTHING, temperature and the changing of the leaves.
Happy Wednesday everyone!
It’s time for another WIAW post. If you are new to the WIAW party, don’t forget to head on over to Peas and Crayons for the delicious details. Enjoy!In case you missed it, last week I did a post on my currently fitness routine and eating. Let’s take you through today’s eats.
Breakfast starts with a little bit of protein and carbs.
We have chocolate “proatmeal;” chocolate protein powder, oats, chia seeds, almond milk, blueberries and a little bit of that peanut butter goodness.Mid-morning fruit; raspberries!After work, I came home and munched on most of this 2% Fage. For lunch, I had a second helping of “proatmeal.” This time with blackberries and the rest of the 2% Fage Greek yogurt added to the mix. Normally I have chicken, veggies and quinoa but today I was feeling oatmeal-y.Pre-dinner snackage? Banana nut muffin Questie!For dinner I had [leftover] grilled chicken, black beans and broccoli. It’s been quite some time that I had black beans and they were delicious as I remembered.The leftovers came from the manfriend’s family. They made dinner and invited me over this week and it was such a nice evening with them.And for dessert? This baby that I found at the supermarket. Best tasting thing! I swear to you it tasted like pumpkin pie filling. #PumpkinEVERYTHING! Question: Have you spotted the pumpkin spice Chobani Greek Yogurt?
One word for this recipe? WOW. This recipe is quite simple but tastes really good. It kind of reminds me of sweet potato french fries and who wouldn’t want something that tastes like that?
I had left over pumpkin (which I froze) from after making the pumpkin muffins. I wanted to make a savory dish using the pumpkin and because I love gnocchi so much, why not make a sauce for it?
This recipe is a quick, easy and you can literally whip it up in under ten minutes. I will definitely be adding this to my rotation when I need to eat asap. Enjoy!Gnocchi with Pumpkin Sauce Ingredients:
- One Package of Shelf Stable or Frozen Gnocchi (Regular, Wheat or GF)
- 1/3 Cup of Canned Pumpkin
- 2 tsps of Olive Oil
- 2 Tbsps of Parmesan Cheese (Grated)
- 2 Tbsps of Milk (I used Unsweetened Soy)
- 1 tsp of Italian Seasoning (I used Mrs. Dash)
- 1 tsp of Parsley Flakes
- 1/4 tsp of Garlic Powder (Or use fresh)
- Dash of Salt & Pepper
Prepare gnocchi according to package directions, set aside. Place a small pot on the stove top over a low flame. Add all ingredients into the pot and stir until ingredients are well blended and warm. Feel free to try out your favorite spices with the sauce as well.
If you want the sauce thicker, add more parmesan cheese or a bit of flour (wheat, rice, etc.). For a thinner sauce, add more milk. Take the pumpkin sauce and pour into gnocchi and stir until gnocchi is covered with sauce. Top with a little bit of pepper and extra parsley flakes. Question: Have you every had a savory dish with pumpkin? I’ve tried pumpkin soup before, but didn’t really care for it. Maybe I should give it another shot?