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!

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.