Happy fall! I think I’m like every other healthy living blogger out there, because I’m positively obsessed with all things fall—including pumpkin recipes, fall weather, comfy sweaters and boots, fall baking, the smell of cinnamon and nutmeg in my kitchen, fall decorations and the anticipation of Christmas around the corner. Fall is definitely my favorite time of year! Although Florida weather is still quite hot and sticky. I’ve been able to pull a few decorative scarves out of my closet, but forget about the sweaters or boots coming out as of yet… still waiting on those. I have been getting creative in my kitchen with a fall recipe or two many fall recipes to be exact.
Maple syrup, cinnamon and nutmeg spiced, candied slivered almonds. Oh my gosh I’ve died and gone to heaven. I actually made these for my sweetie, because I know he loves cinnamon and spiced nuts. But between the two of us they were pretty much devoured by the end of the day.
Homemade vegan chocolate chip pumpkin muffins! I had some family come into town this weekend, including my Mama dearest and my Aunt Karen, who drove down from Ocala, my younger brother Jay came down from Orlando, and my boyfriend Raj from Tampa. We had a quite a house full. I wanted to have some pumpkin goodies around the house for everyone to enjoy, so I found this recipe and made it vegan. I used about 1/4 c. of coconut oil instead of butter, and flax “eggs”. They turned out delicious, and were gobbled up in no time.
We also made sure to get some pumpkin carving in!
Our pumpkin results. I made a scary spider, my mom made a Tweety bird face, and Raj made a crow (but hacked off the top accidentally) hehe. We had so much fun though, and cooked up a huge batch of sea salt roasted pumpkin seeds after we carved.
This month has been crazy busy for me as usual. I’m taking 4 classes (all the upper level accounting courses that require hours of outside studying), and my taxation course is really kicking my butt. Our professor is prepping us for the CPA exam so every test is timed, allowing about 1 minute per questions. It’s ridiculously hard to get through these complex tax questions so quickly, but I’m trying my best. I’m floating through with a B average, and crossing my fingers it holds!
At least I have a study companion.
Pre-exam cram sesh usually includes a Larabar and coffee from the cafeteriaOr if I’m at home, an organic gala apple and chocolate flavored nut butter–so delicious!
I love the way my local Farmer’s Market looks during the fall season–all decked out with pumpkins, fall gourds, pretty flowers, and the usual fresh produce of course.
I’ve been making a huge pot of organic veggie stock almost every week, and then followed by a homemade veggie soup. Some weeks I do vegetarian chili, or lentil veggie soup, brown rice and black eyed pea spanish veggie soup, cabbage and lentil soup, curried sweet potato, squash and cabbage soup , and so many more. Sometimes I use a recipe, but most often I just experiment and throw things together. I always let my soups cook on low for several hours to fully incorporate the flavors. Homemade stock is the best because I can control the amount of salt.
Fall soups are my favorite. So warm and comforting, and easy to freeze in gallon ziplock bags or tupperware for future dinners.
Fall flowers from my sweetie–just because =)
Happy fall everyone! What’s your favorite fall tradition or recipe? ~ Peace, Love & Veggies xo