This fall I have seen pumpkin-spice lattes, pumpkin-spice butter, pumpkin-spice Pringles, pumpkin-spice vodka, pumpkin-spice shower gel, and now…. I have come up with my own pumpkin-infused creation. Pumpkin chia breakfast parfait. Maybe not as ground breaking as pumpkin-spice shower gel, … Continue reading
Now that the time has come where I can’t even venture to my mailbox without a huge winter coat, scarf, boots, and gloves, I have found myself craving some of my favorite comforting, carb-loaded dishes. But seeing that I would have to rename this blog to A Bigger Bite if I wanted to include these beloved recipes, I decided to craft a lighter version of one of my all-time favorite meals.
Ever since I can remember, a heaping plate of pasta topped with pesto has been my go-to indulgence. (Just see Dinner with Grandma to find out why…) So since spaghetti squash seems to be the new trend this fall, my roommate and I decided to join the band wagon and indulge, while still adding our own flare to the meal. I bring you…
Caprese Spaghetti Squash with Pumpkin Seed Pesto
- 1 Spaghetti Squash
- 1 Tomato, chopped
- 6 Oz Fresh Mozzarella (omit for vegan alternative)
- Salt and Pepper to taste
- 1/2 C raw pumpkin seeds
- 1 handful of fresh basil
- Juice of half a lemon
- 2 T olive oil
- 1 clove of garlic, minced
- Pinch of sea salt
- Preheat oven to 375 degrees
- Lightly grease pan
- Cut spaghetti squash in half and scoop out the seeds (You can save them to roast later!)
- Place squash face down on pan and cook 30-45 min, until soft
- Put all ingredients for pesto in food processor and pulse until smooth, pesto consistency
- Let squash cool enough to touch, and then scoop out “spaghetti” with a fork
- Toss with mozzarella, tomato, and salt and pepper
- Top with pesto and voila!
A few days ago, I stepped outside of my comfort zone and made a recipe that seemed a bit more intimidating than usual. When my friend told me that I was “selling myself short” after writing off a few complicated recipes I had seen, I decided to accept the culinary challenge. I’m not very experienced when it comes to cooking with fall foods (squash, pumpkin, sweet potato, etc) so I recently found myself in a food-rut, longing for the colorful salads and green smoothies from the summer. There was only one thing to do – take the leap and dive into these seasonal staples.
I came across this roasted acorn squash recipe the other day while browsing through Weekly Greens, and realized I just needed to go for it. To my surprise – it took less than 30 minutes total for prepping and cooking, it was delicious, AND it was roommate approved.
I made two separate batches – one with feta, one without, and both were equally appetizing. For the vegan alternative, I just doubled the amount of pistachios that the original had called for.
Now to my next leap of faith?
I have somehow mustered up the courage to make peace with my juicer so that I can (hopefully) endure another 3-day juice cleanse. College life has once again gotten the best of me, so in an attempt to rid myself of the various toxins that come with this 4-year package, I have declared today Day 1 of my juice extravaganza.
Now that the weather is changing and Halloween is right around the corner, more and more sweets keep popping up in my house. So naturally, I have been having less and less willpower to say no not only to sweets, but also crackers, pizza, and chipotle. And even though the season of over-sized sweaters and leggings has replaced crop tops and jean shorts, I am not willing to give up on my healthy eating grind all together just because I don’t have to worry about putting on a bikini for a few months.
Therefore, I discovered a compromise. As many people will turn to Halloween candy, pumpkin pie, and double fudge brownies this holiday season, I will shake my head (for the most part) and turn to this healthy alternative. It can be eaten as a breakfast, snack, or dessert!
These cookies, inspired by Kelly Bonnell’s recipe, are gluten-free, contain no refined sugar, and embrace the flavors of fall.
Nutty Pumpkin Breakfast Cookies
- 1 Cup Natural Peanut Butter (I would try almond butter next time)
- 1 Cup Pureed Pumpkin
- 1/4 Cup Honey
- 3 Eggs
- 1 tsp Vanilla
- 1 tsp Baking Soda
- 1 Tbsp Pumpkin Pie Spice (cinnamon, cloves, nutmeg)
- 1/2 tsp Salt
- 2 Cups Old Fashioned Oats
- 1 Cup Dark Chocolate Chips/Cacao Nibs (I chopped up a 70% cocoa chocolate bar)
- 1/2 Cup Chopped Pecans
- 1/4 Cup Sunflower Seeds
- Preheat oven to 350 degrees
- Combine all ingredients except nuts, chocolate, and oats into large mixing bowl
- Slowly stir and add in the rest of the ingredients
- Grease baking sheets and use large spoon to divide dough onto sheets at desired cookie sizes
- Note: Cookies do not spread much so you can place them close together
- Cook for about 15 minutes or until golden brown
*Makes 20-30 cookies depending on size
I had these cookies for breakfast and dessert today – so make sure to put them in a place where you won’t be tempted to eat one every time you walk by the kitchen. Beat the urge to grab the candy!
Follow my blog with Bloglovin It’s official. Fall is here, people. So pack up your bathing suits, bring out your box of boots and sweaters, and hunker down under a fleece blanket. Since you’re now hopefully in “fall-mode” after following … Continue reading
After a two-week long hiatus from A Smaller Bite, I am back and ready to share with you my new culinary adventures in College Park. It’s been a jam-packed few weeks of reuniting with old friends, getting settled into a new house, … Continue reading