Tag Archives: Pumpkin

Weekend Shots [2/3/14]

3 Feb

Somehow it is already February. We are not quite sure how that happened but there is no complaining about it in this household. The start of February means we are one month closer to spring, warmer weather, and running season! These past few weeks have been so cold in Pennsylvania that we have not been able to get an outside run in at all! We know the treadmill is always an option but let’s be honest, nothing compares to running outside. Whose with us?

This past week was jam-packed for us! It was formal rush for our sorority and there were lots of late nights involved. Late nights and early mornings make for some sleepy sisters. We somehow managed to make it through the week with lots of coffee and finally caught up on some much needed sleep this weekend. Since we missed out on a WIAW post last week here are some snapshots from our past week and weekend. We hope you enjoy!

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We ended the weekend with a lazy Sunday morning breakfast for two. Happy Monday!

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Friday Favorites

29 Mar

Happy Friday everyone! Today is our first official day of Easter break. We are excited for an extended weekend before our semester starts winding down. We have a relaxing, family-filled Easter weekend planned. Got any big plans for Easter? Fill us in! 🙂

Today we decided to share with you all some of our new favorite food finds. We hope you enjoy reading about our favorite new products because we just can’t get enough of them.

Adagio Teas. Their organic black and green teas are rocking.
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Udi’s Cranberry Granola. You really cannot go wrong with a description entailing clusters of oats, walnuts, and dried cranberries
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Organic Girl Super Greens. These have been the base for the majority of our salads recently. Although we love our spinach it is always nice to switch it up every once in a while for a little variety.
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Rasberry-Lime Hint Water. We’ve tried this flavor and blackberry so far. They are the perfect combination of water and fruit without being too overpowering. Kayla is not a fan of fizzy drinks so finding flavored waters without fizz is a major plus!
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Farmers Market Organic Pumpkin. Does this even need an explanation? It is perfect on everything and anything.
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Kaya Organic Sprouted Sunflower Seeds. These are perfect thrown on top of yogurt or oatmeal for an extra crunch factor!
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Dorset Cereal Museli. This brand rocks. The description on the box says: the finest multi-grain flakes raisins and sultanas, sunflower seeds, dates, brazil nuts and whole roasted hazelnuts blended together to make our lovely muesli. Are you hooked yet?
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Organic Flax Paks. These are seriously perfect for traveling and breakfast on the go.
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Hodgson Mill Bulgur Wheat. We cannot believe we haven’t discovered this before now. We are obsessed. So obsessed it may or may not have been included in at least 4 meals this week.
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Vino de Milo Sun-Dried Tomato Dressing. We think this dressing taste exactly the same as the Whole Foods brand. Since the nearest Whole Foods is over an hour away we’ve decided this will justify in its place.
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Next time you’re at the grocery store and you come across any of these products we definitely recommend them! We love trying new food products. Isn’t it just so much fun? Have you found any new products lately? Please share 🙂

 

What We Ate Wednesday

20 Feb

Lauren Conrad once said, if someone asks you what they should get you for a birthday or holiday you should tell them one of three things:
1. Something you can eat.
2. Something you can burn.
3. Something you can drink.

We’ve decided that there is a fourth thing added to that list.
4. Cans of Libby’s pumpkin purĂ©e

We are officially obsessed. It just tastes SO good. Today we’re linking up with Peas and Crayons once again to share with you what we ate and of course there is pumpkin included!

Breakfast this morning was banana whipped oats with pumpkin and cottage cheese mixed in and topped with homemade sun butter, Nature’s Path pumpkin flax granola, and shredded unsweetened coconut. Look how huge the pumpkin makes this bowl of oatmeal! (The secret is mixing in a 1/2 cup of pumpkin purĂ©e.)

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After classes, we spent the rest of the morning running around and doing schoolwork. We sipped on some hot green mango tea.

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Lunch was a salad with mixed greens, cucumbers, carrots, peppers, grape tomatoes, cilantro hummus, blue cheese, tuna, and raw crackers. Paired with 1/2 cup Greek yogurt, cranberry sauce, and love crunch granola.

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Around 3:30 we had an afternoon snack

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An apple paired with cinnamon raisin swirl peanut butter! The perfect size snack to hold us over until dinner.

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Ellie’s vegetable stew tossed with a cup of spinach and a serving of pasta! Quick, easy, and yummy! We never actually thought of putting soup over a serving of pasta until we read the back of the jar. Such a genius idea! Has anyone ever done this before?

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Night snack was fiber one cereal topped with chai seeds, banana slices, and sliced almonds. Paired with chai tea.

We found out late last night who are bigs were!!!!! Best news all week.

Dev’s Big

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Kay’s Big

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Such a fun night filled with so many traditions! We will explain more later but we hope you have a fabulous Wednesday!

Hello Fall.. I Love What You Bring to the Table

13 Nov

When I think of fall foods, I instantly think of butternut squash. I could seriously eat it by the spoonfuls. No shame here. Tonight we created a salad inspired by our mother. She brought us over a magazine with fall inspired ingredients she thought we would be interested in trying. Of course we would be!

Ingredients For One Salad:
1 flounder filet
Half of a small butternut squash
Mixed greens
1 Tbsp light balsamic tomato vinaigrette
Roasted pumpkin seeds
1 Tbsp raisins
Dollop of plain greek yogurt
Salt and Pepper to taste

1. Preheat oven to 425 degrees, peel butternut squash, cut into cubes, and spread onto baking tray
2. Salt and pepper squash, mist with olive oil spray, and place in the oven for 40 minutes or until softened
3. Cool flounder according to packaged directions
4. Meanwhile, prepare salad by placing mixed greens, raisins, and pumpkin seeds on a plate
5. When squash and flounder are cooked, place them on the salad and drizzle on dressing
6. Finish the salad by adding a dollop of greek yogurt to the top.

Dig in, you deserved it. We sure enjoyed ours tonight. I can’t get enough of it! Yum yum yum.

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Pumpkin Spiced Latte

18 Oct

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Nothing screams fall more than a Starbucks Pumpkin Spiced Latte. But lets be honest, on a lazy Sunday afternoon when the craving for a warm pumpkin coffee drink comes along, the last thing you want to do is get in your car and drive to the nearest Starbucks. Thats why we’ve created our own pumpkin spiced latte’s at home. Now you can enjoy these in your lazy sunday lounge wear, in your slippers, and in the comfort of your warm and cozy home just like we did. These are our own take on Starbucks Pumpkin Spice Lattes. 

Ingredients:

1 1/2 cups skim milk
1-2 shots of espresso 
1 1/2 tablespoons of canned pumpkin
sweetener to taste (we used 2 packets of equal)
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon 
1/2 tsp. vanilla extract 

Directions: 

1. Combine the milk, spices, pumpkin, sweetener, and vanilla in a small sauce pan and heat over low heat stirring occasionally. When the liquid reaches a simmer you can remove it from the heat and pour into a mug.

2. Next, it’s time to make your foam topping. Whip together another tsp of pumpkin, and another 1/4 cup of skim milk with a frothier. Once you’ve reached the foamy consistency desired, top your milk mixture, and add desired amount of expresso. Finally, top this amazing goodness with a pinch of cinnamon and enjoy!