Item– I have scheduled this blog post to go up at 9am because I am on the ferry heading to the mainland for session number 2 with my trainer. In an hour she will be handing my ass to me in a workout followed by a 45 minute spin class that will have me leaving a very large puddle of sweat (and possibly pee) beneath the bike. I feel bad for the next person using it.
Item– I have signed up for A Healthy Mrs Blogger Holiday Gift Exchange! If you would like to join in the holiday gift exchange hop on over and sign up before November 30th.
Item– I’m really missing Big 1 and Big 2. They grew up and left the nest too soon for this mama. Little misses them too and we are all looking forward to being able to spend time together at Christmas.
Item– I finally got around to creating my training schedule for Around the Bay. Running 30k scares the poop out of me. Heck, who am I kidding running makes me poop so this should be like any other run except it has crowds and a Grim Reaper waiting for me at the top of the final hill. I hope there are potties or bushes along the route.
Here in the Dunwaetin household we are trying to cut the amount of gluten and grains we eat so when I came across STUFT Mama’s N’Oats recipe last week I just had to try them.
I picked up two large cans of pumpkin because when I buy food I always buy more than I need. I’m sure there is a deep psychological reason for this but I’ll save that session for my therapist. Unless you have some suggestions as to why I always buy more than I need … that would save me the $150 session fee.
The recipe as I made it.
- 1 egg
- 1/2 cup pumpkin purée
- 1/2 cup unsweetened almond milk
- 2 Tbsp coconut flour
- 1 Tbsp almond flour
- 1 Tbsp chia seeds
- splash of vanilla
- dash of pumpkin pie spice
- squeeze of Agave nectar
Whisk all ingredients (except Agave) in a small saucepan and cook over medium heat for 4-5 minutes (until egg is cooked). Plop into a bowl and top with your favorite toppings. I chose to top my N’Oatmeal with Agave nectar, cashew butter and pumpkin seeds.
This recipe makes a lot of food … more than I could eat and there was no one home for me to hand it off to when I got full. If I’m being honest here (and I am) I had a hard time getting past the texture, it was too much like baby food for me and the gag reflex kicked in a third of the way through the bowl. Me and my texture aversions and had nothing to do with the taste.
I loved that it tasted like eating a bowl of pumpkin pie and how filling it was so I will be making it again with a few changes. I will be halving the amount of pumpkin purée and replacing it with an equal amount of pumpkin seeds to give it a less baby-food texture.
What new things have you tried this week?
Pumpkin pie lover or hater?