Aunty Brag Book

I think I am still in denial that it is already November! That means it's time to start planning my Thanksgiving menu (partially done), decide what to buy Kyle, and start the rest of my Christmas shopping. O boy! Before I get too involved in the upcoming holidays, I want to take a second to turn my blog into an Aunty Brag Book.

Yep, that little cutie went as the world's cutest lion cub for Halloween! We Facetimed for a little bit, and let me tell you his little roar was the cutest thing ever! While I'm on the topic of Halloween, Kyle went as a basketball player with too short of shorts and I went as Jay Cutler with his new baby and baby carrier. Now that I think about it, Kyle kind of resembles a gymnast with his outfit as well.

Being Jay Cutler required lots of pouty faces. 

Were you guys able to say NO to the Halloween candy? My mom helped me defeat my candy cravings with an Edible Arrangement! When I saw it at the front desk, I contemplated not telling Kyle because I love fruit that much, but I was nice.

This included chocolate covered pineapple... delicious! 

In addition to devouring this masterpiece, I also made Curried Vegetable and Chickpea Stew. It was so good I forgot to photograph it for all of you, but just go to the link and try the recipe out! I forgot to add the coconut milk at the end, but without it was still delicious and a satisfying protein filled meatless meal!

I hope you all have a wonderful weekend. I am off to Iowa tomorrow morning for Kyle's rugby play offs. Here's to hoping there are some decent places to run. Keep fueling strong this weekend!
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Month of Gratitude:
Many people write on Facebook about what they are thankful for throughout the month of November. I thought I'd do the same with my blog. Every post I will post something different throughout the month.

Today I am thankful for my husband and his positive outlook on life. He helps me see the best in every situation, and has helped me to worry less about the uncontrollables in life. He may not realize it, but he inspires me every day!

Back at Soldier Field + Stuffed Acorn Squash

I finally made my way back to Soldier Field yesterday for my first game of the season. I have to admit, it was weird sitting in the stands and not working the game, but I enjoyed every minute of it. My wonderful friends at the Bears hooked me up with field access before the game. I stood on field for every game last year, but there was something about yesterday's experience that literally brought me to tears (thank goodness I had sunglasses on, so no one could tell). I can't pinpoint what exactly made me cry, but I know part of it was being humbled by God's gift of letting me work for the Bears. He has let me see some pretty amazing things in only 23 years .

Well, I am done with the sappy part of the weekend. The game was a lot of fun, and it was great to see the Bears win on a beautiful fall day. After the game, Kyle and I hit up Argo Tea for a Low Fat Pumpkin Chai Tea Latte. If you live near an Argo Tea, drop everything you are doing and get one now. They are a little piece of Heaven. If you aren't fortunate to live near one, I'll try to replicate the recipe one of these days, so you guys don't feel left out. 

Finally, we ended the night with one of my favorite fall vegetarian dishes: Stuffed Acorn Squash. This meal is filled with beans, quinoa, spinach, onions, and spices. All in all, it's a perfect protein packed meal that will keep you satisfied for hours. If you aren't into eating vegetarian, give this recipe a try. I promise you won't even miss the meat! Ask my rugby husband, he'll tell you it's true. Give it a try, and let me know what you think. Have a great week!

                                                              Stuffed Acorn Squash

                                                                         Serves 4

Ingredients

2 Acorn Squash, Cut in half and gutted

Extra Virgin Olive Oil

1 Onion, Chopped

2 Cloves of Garlic, Minced

1 Box Frozen Spinach, thawed and drained

1 Can Black Beans, drained and rinsed (I prefer no-salt added)

3 T Cumin

1 1/2 T Chili Powder

Salt and Pepper

3/4 C Quinoa

2 C Water

1/2 C Low Fat Cheddar Cheese

Start Cooking

1. Set your oven to 375 degrees. 

2. Place 2 squash halves in the microwave and heat for 4 minutes. Repeat with the other squash. This will cut down on the cooking time in the oven. 

3. In a medium pot, heat 1 T of Extra Virgin Olive Oil over medium high heat. Add the onion and garlic. Saute until they become translucent, about 5 minutes. Be sure to stir them often because you do not want the garlic to burn.

4. Add the beans, spinach, cumin, and chili powder. Mix well. 

5. Add the quinoa and water to the mixture and cover with a lid. Cook this until the quinoa has sprouted. This will take about 10 minutes. Be sure to stir often. Once it is done, add salt and pepper to taste. 

6. Place the squash in a large casserole dish and stuff with the quinoa mixture. 

7. Bake for about 30 minutes. Then add a little cheddar cheese to the top of each one and cook for an additional 10 minutes. Let these cool for about 10 minutes, then dig in! 

Apple Picking and Pumpkin Quesadillas

I hope you all had a chance to enjoy the beautiful weather this weekend. I spent the a lot of time outside on Saturday at my brother in law's outdoor wedding. They had a beautiful ceremony, and could not have asked for a better fall day! It was the first wedding I have been to since my own, so it brought back many wonderful memories of June 4, 2011!

My good looking date

Before heading home on Sunday, we drove up to Tree-Mendus (an apple farm) to do our annual family picking (Abbey, we missed you!). The trees are pretty bare this year because of the drought, but they are still delicious. For those of you who have never been apple picking, I highly suggest going. The experience is fun, and I personally think the apples taste better than the ones you get from the store. We came home with about 20 pounds of Golden Delicious apples, so get ready for some apple recipes!

Korbin loved eating his apple

Korbin and the first apple he picked with assistance from Uncle Kyle

I decided to keep with my fall themed day while making dinner last night, so I made Pumpkin Quesadillas.  I saw the original idea in Rachael Ray's new magazine, but decided change it up a bit. I filled mine with pumpkin, spices, sauteed onions, spinach, and light mozzarella cheese. The best thing about this meal is you can add a variety of fillings. For example, you can easily make it vegan by using vegan cheese and vegan tortillas, or for you carnivores, just add chicken. Enjoy this fall recipe, and let me know what you think in the comment box below!

                                                                Pumpkin Quesadilla
                                                              Inspired by Rachael Ray                                                                 
                                                                Makes 1 Quesadilla

Ingredients

2 Whole Grain Tortillas
1/3 C Pumpkin Puree (Not the pumpkin pie spiced kind, just plain pumpkin)
1/2 tsp Chili Powder (If you want is spicy, add a little more)
1/4 tsp Cumin
1/4 C Raw Spinach
1/2 Sweet Onion, Sliced
1/3 C Low Fat Mozzarella Cheese
Extra Virgin Olive Oil

Start Cooking

1. Saute half of an onion in 1 T Extra Virgin Olive Oil for 5-7 minutes, or until it begins a caramel color.
2. Heat up a griddle pan over medium high heat and spray with cooking spray.
3. Mix together the pumpkin, chili powder, and cumin. Add salt and pepper to taste.
4. Spread the pumpkin mixture on one tortilla.
5. Top with spinach, onions, and cheese.
6. Place the tortilla on the griddle and place the other tortilla on top.
7. To speed up cooking and to make sure everything stays together, place a pot on top of the top tortilla while it is cooking. Cook for 3 minutes on each side, or until the tortilla is nice and brown and the cheese is melted.

Falafel

No "case of the Mondays" for me today! Like most people, Mondays aren't usually my day, but today was a little different. I got a phone call from my dad around 9:45 this morning because he was going to be in town for a couple of hours and wanted to take me to lunch! It was a pleasant surprise, and I always welcome lunch guests! To say the least, his visit immediately turned an average day into a great one.
 
You know what else makes my Mondays great? Meatless Mondays!! I enjoy eating vegetarian 4-5 times a week, but on Mondays even Kyle participates. Yes, I'm sure it's hard to believe, but he really does! This week I made one of my favorites, Falafel. For those of you who have never tried this wonderful Middle Eastern food, give it a try!

Falafel is made with chickpeas and usually deep fried. Don't even think about touching the deep fryer with my recipe though! Instead, I spray my skillet with a little cooking spray and Extra Virgin Olive Oil. This allows for a nice crust and half of the calories and fat. Not only is this meal delicious, it is packed with protein and fiber! Enjoy these patties in a pita or whole grain tortilla with some hummus and feta cheese. No matter how you eat it, you can rest assured knowing that you are fueling strong.

                                                                         Falafel
                                                                        Serves 4
Ingredients

1 Can Chickpeas, drained and rinsed
1 Garlic Clove
1/2 Yellow Onion
1 1/2 tsp Chili Powder
1 tsp Cumin
1/4 C Whole Wheat Flour
1/2 tsp Baking Powder
Salt and Pepper

Start Cooking

1. Add the garlic clove and onion to a food processor. Chop the ingredients until they are finely chopped.
2. Place the onion mixture in a large bowl.
3. In the same food processor, finely chop the chickpeas. You can leave some of the chickpeas coursely chopped for more texture.
4. Add the chickpeas to the onion mixture. Add the remaing ingredients and mix well.
5. Season with salt and pepper to taste, and create 4 large patties.
6. Spray a medium skillet and add 1/2 T of Extra Virgin Olive Oil to the pan. Heat over medium heat.
7. Cook the patties for 4-5 minutes on each side, until they are golden brown.
8. Once golden brown, remove from heat and serve on a pita or whole grain tortilla with hummus.