Foodie Friday

It’s October and I’m craving pumpkin!  I’m also craving real, cool, crisp, fall weather… BUT I will not complain that mother nature is gracing us with an extended summer, given the fact that she dumped snow on us in May.  I’m choosing to remain optimistic that we’ll still enjoy a nice fall, delaying the winter cold and snow for a while.  At least through training for the Tucson Marathon in December and our wedding in January :).

Here are some recipes inspiring me!

This one is a favorite from last fall- it’s to die for!  I dipped apples in it and also used it to top some GF spice bread- 1 word- YUM! 🙂

Pumpkin Dip with Cashew Cream Cheese

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This just seems like the perfect comfort food to me right now- I want a bowl RIGHT now!

Pumpkin Granola

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Black beans AND pumpkin?  Bring it!

Pumpkin Black Bean Patties

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This recipe seems a little high maintenance, but the description has me thinking the prep will be totally worth it!

Vegan Creamy Curried Pumpkin Soup

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You know I’m a bit of a coffee whore, for me, NOTHING beats pumpkin spice lattes!!

Healthy Homemade Pumpkin Spice Latte

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And last but not least, a health, homemade energy bar, which will be great to keep me fueled during the last 2 months of marathon training!

Energy Punching Pumpkin Bars

Ingredients:
1/2 cup canned pumpkin
1/3 cup agave syrup
1 tablespoon canola or vegetable oil
1 egg
1/2 teaspoon vanilla extract
1/2 cup almond flour
3/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup rolled oats
1/4 cup ground milled flaxseed
1 tablespoon chia seeds
1/4 cup chopped pecans

Preheat the oven to 350 degrees. In a medium bowl, beat together pumpkin, agave syrup, oil, egg and vanilla. Gradually add flour, spice, oatmeal, salt, flaxseed, chia seeds and pecans. Stir until well blended. Spray 8 x 8 baking dish with non-stick cooking spray and spoon mixture inside, taking care to spread evenly. Bake for 22-25 minutes, until mixture appears firm and lightly golden. Cool completely on wire rack before cutting into 10 bars.

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