Hi guys! Sorry I’ve been so MIA lately–my Thanksgiving break started on Thursday afternoon and since then I’ve been busy writing papers (why do professors make assignments due right after break?), cleaning the house before my grandparents come for T-day (I haven’t seen them since my high school graduation 2 1/2 years ago!), doing a butt load of grocery shopping and just enjoying my time off. I definitely needed to come back in time for WIAW though! Especially since it’s just before American Thanksgiving and I have a couple of recipes to share 😀
Garnet yams and sweet potatoes are my fave veggie right now, other than kale. Or maybe cauliflower. Anyways, I think I love sweet potatoes because they’re one of the few veggies where it’s totally normal to top them with sweet things. I went with raisins and maple almond butter this time, and it was a great combo.
I am such a sucker for all things Christmas, whether it’s a limited edition holiday coconut milk drink, or an adorable decorated Kleenex box. I realize these things tend to be overpriced, but Christmas only comes once a year. Why not live it up with a snowman tissue box 😉
As much as I like to write, I don’t like it enough to be able to breeze through a 4000 word term paper. Ironically, this is for one of my journalism classes and in all journalism, specifically broadcast journalism which is my (hopefully) future career, the writing is very short and to the point. None of this 20 page paper bull
shit crap. At least I’m interested in the topic I’m writing about, it’s just incredibly time-consuming. But I literally only started this paper on Friday, so I’ve gotten pretty far. This calls for a coffee break…
Most people even hate or love peppermint. I personally love it, especially combined with chocolate. So it’s no secret that I love Starbucks’ soy peppermint mocha. And now I love it even more that they offer a skinny version. I like sweet things, but their normal version is way too sweet so I like that they have a sugar-free version so it’s not too overpowering.
Speaking of Christmas, it’s definitely not too early for me to start playing Christmas music. I started a week ago, when Sirius XM started playing their holiday stations again and now I’m listening to it daily, almost non-stop. It just puts me in a good mood, even when I’m mad because I got a crap ton of work to do over break.
Remember when I made cinnamon rolls out of pizza dough? Cinnamon rolls have always intimidated me but when you make them with fresh dough, they are beyond easy to make and customize. This time I went with a pumpkin chocolate chip combo and it was even better than the original maple pecan rolls.
Pumpkin Chip Cinnamon Rolls (vegan)
half ball of fresh multigrain dough (can use gluten-free)
1/4 cup pumpkin puree
1/2 tbsp maple syrup (or agave or coconut nectar)
sprinkle cinnamon, to taste
powdered stevia, to taste
1/2 tbsp mini chocolate chips or cacao nibs
Preheat oven to 375. Mix dough with sweetener to taste. Roll out dough on floured cutting board until about 1 inch thick and rectangular in shape. Mix pumpkin, maple syrup and cinnamon in a small bowl until thick and paste-like and spread on dough. Sprinkle with chocolate chips and roll into a thick log, pinching ends. Cut into 6 small rolls with a floured knife and place in sprayed baking dish. Bake for 20-25 minutes or until starting to brown on top. Serve warm from the oven topped with pumpkin butter, protein frosting or more maple syrup.
Remember when kids used to be made fun of for wearing glasses? I find it so funny that now it’s actually fashionable to wear them. These aren’t my real glasses, but they are my new favorite accessory. They add a nerdy chic touch to any outfit and I just think they’re fun.
I hope I never get sick of this dinner, because it is just so damn good! I think if I keep mixing around the ingredients, I could eat this forever. I’ve had it three times since last Wednesday and each time it’s been a little bit different. One time I topped it with peanut flour paste and had red cabbage and kale in it, then I had cauliflower in it and the other time I had sweet potato chunks and kale in it. Sooooooo good, so easy.
If you’ve never been to Colorado, you probably think we’re the land of snow and cold, at least in the fall and winter. That couldn’t be further from the truth. Sure, the mountains get dumped on but here on the Front Range, we get temps in the 60s into November and December sometimes (I remember a couple of days this past January that were nearly 70!). We almost never get a white Christmas (we’re more likely to get a white Easter) and Thanksgiving Day is usually pretty warm. It’s been sunny and gorgeous all week and I’m loving it. As much as I want to move somewhere like California or Arizona for even warmer weather, I do love it here. And I get to see the beautiful mountains every day!
Guys. Why did I never try spaghetti squash until now? It’s so good, and really interesting. I like pasta and noodle dishes, but it’s all about the sauce and toppings. Spag squash makes for a great noodle replacement because it’s a fiber-filled veggie with a light taste that goes with red sauce, Asian sauces and pretty much anything. This version featured cauliflower, a spicy peanut flour-based sauce and sprouted pumpkin seeds. Gooooooooood stuff!
I go crazy over seasonal scented lotions. Bath and Body Works is my lifesaver–they have so many yummy scents at a decent price and they introduce new ones all the time. This one was new this year, and I hope they never stop making it. It’s just great, period. Please go smell this now if you haven’t.
Do you like seasonal products? What’s the longest paper you’ve ever had to write?