It’s What I Ate Wednesday! No way was I missing out on two weeks in a row. Things have been busy, but never too busy for food, right? Let’s get right down to it.
You are going to notice an abundance of orange in this WIAW of recent eats…can’t say I didn’t warn ya. Pumpkin is finding it’s way into anything and everything, and let’s not forget about sweet potatoes and kabocha. I am glowing orange. And as you will also see, peppermint extract was a recent purchase…and I have been getting my money’s worth.
Julie’s Sweet Potato Overnight Noatmeal! I followed her recipe to a tee but added some pumpkin pie spice (my fav) and topped with cream cheese. It was a winner and nice change of pace from my usual breakfasts!
I have been loving leftovers for lunches lately. It’s kind of fun to take one leftover component and add it with a few other things, then boom: you’ve got yourself a whole new meal.
This lunch included leftovers from a biscuits and gravy dinner, which by the way I completely recommend checking out the linked recipe. Good stuff, and a big comfort food for me!
2% greek yogurt with chocolate mint squares…aka a cross between thin mint cookie heaven and andes chocolate mints gloriousness. I picked up peppermint extract the other day and have been using it in everything! I am in love with chocolate mint flavor. Usually when I do sweet things, I want a flavor like chocolate and peanut butter? I used to think, “Mint for desserts? Get out of here.” But I take it back. I’m a convert! It works so well.
peanut flour and jelly sandwiches
Chocolate Peanut Butter Quest Bar and banana + peanut butter. <review coming soon> This has been repeating a ton lately. Quest bar’s new all-natural line is killer! More on that later.
Roasted kabocha squash! Hands down my favorite squash of all time. Nothing even comes close, especially when you roast it in coconut oil and sea salt. I usually do 400 degrees: 20 minutes one side, 20 minutes on the flipped side, then 5 minutes with the broiler turned on so they get spotty and caramelized.
I had them with stuffed peppers:
These were stuffed with lean ground beef, sharp cheddar, laughing cow, taco sauce, garlic and onion powder. Mexican style!
Janetha’s Pumpkin Enchiladas made an appearance last night!
Man these were good. I used chicken instead of turkey and lots of sharp cheddar on top. I also added in some taco sauce into the mixture. You really don’t taste that much of a “pumpkiny” flavor…the pumpkin mainly lends the dish an awesome creaminess that makes it to die for!
I also spotted a new pumpkin pasta recipe on Janetha’s blog. Guess what I’m making next?
Here I go again with the peppermint extract!
Thin Mint Cookie Fro-Yo:
- 1 cup greek yogurt
- 1 scoop chocolate protein powder (I used Dymatize casein)
- 1/3 cup almond milk
- 1 tbsp dark cocoa powder
- a small dash of peppermint extract (use sparingly, then add more if needed. It’s strong!)
- additional sweetener, if desired
Directions: Mix everything together in a bowl. Stick in freezer for 2-3 hours. Set out at room temp about 10 minutes to de-thaw slightly. Then mash everything up and briefly blend with a stick blender (immersion blender) until it’s at ice cream consistency.
That what I’ve got for today! Time to go conquer the ever-growing to-do list. I do have some product reviews to post soon, so check back.
Have a great Wednesday everyone!