It is beyond unbelievable that my little bundle of cuteness is already two months old. It feels like it was yesterday that I found out he was a boy and burst into the hospital room crying over his perfection. I left Cinci in a legitimate sugar coma. I definitely experienced the crash they talk about after eating multiple cookies, chocolate covered pretzels, white chocolate peanut butter popcorn and dark chocolate covered oreos.
We must not neglect the humongous bowl of fruit. It was obviously a healthy kind of day.
I love this little pumpkin with all my heart.
That little guy isn’t the only pumpkin I love. Fall is finally here and I’ve finally restocked my pumpkin stash. I thought long and hard about what I wanted to pack for lunch this week and I couldn’t get chili and pumpkin pie out of my head. I already made a pie with the girls after school so pumpkin was out. …Or not. My pumpkin craving was far from satisfied. I wanted it in my coffee, my oatmeal, my muffins, my book-bag, under my covers….
Oh and in my chili, too. Pumpkin, meet chili. Chili, meet pumpkin. You two really are a smokin’ hot couple. -serves 3 (can easily be doubled)
Ingredients:
½ large onion, diced 1 red bell pepper, diced ½ large zucchini, diced 2 cloves of garlic, minced 1 can great northern/kidney beans (rinsed/drained) 1 can fire roasted tomatoes in juice (not drained) ⅓ cup canned pumpkin 1 heaping tsp pumpkin pie spice ¼ tsp cinnamon 2 ½ tsp chili powder 1 tsp smoked paprika 1 tsp salt 1 tbsp maple syrup
Directions: This hearty chili is deliciously sweet, spicy and comforting. The pumpkin is by no means overwhelming– it compliments the spices perfectly! It pairs especially well with a warm, buttered pumpkin cornbread muffin.
Speaking of pumpkin cornbread muffins…
-makes 6 muffins (can easily be doubled), inspired by these Ingredients:
½ cup white whole wheat flour ¼ cup + 2 tablespoons whole grain cornmeal ¼ tsp baking soda ½ tsp baking powder ½ tsp pumpkin pie spice ⅛ tsp salt 1 tbsp ground flaxseed + 3 tbsp water (or 1 egg) ½ cup canned pumpkin 3 tbsp sugar + more for sprinkling 2 tbsp applesauce ¼ tsp vanilla extract
Directions:
You most definitely must eat these warm with a dab of butter.
I’m so blessed to have so much pumpkin in my life.
