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Easy DIY PSL

Published on October 10, 2013, by in Recipes.

Starbucks has nothin’ on this pumpkin spice latte. Real pumpkin is better than fake pumpkin flavored syrup any day(not to mention nutrients and fiber)! It’s the perfect lazy weekend morning drink. Ingredients: 2 cups unsweetened vanilla almond milk(or any milk of your choice) 3 tablespoons pure pumpkin 2 tablespoons pure maple syrup 1/2 teaspoon vanilla(double if you are using unflavored milk) 1/2 teaspoon pumpkin pie spice 1 cup espresso or strong brewed coffee Combine milk, pumpkin, vanilla, spice and maple syrup in a saucepan over medium heat. Heat until steaming, then whisk or use frother to make very foamy. I have this Aerolatte frother and love it! Not only does it make a great latte, but it’s also great for emulsifying dressings. Divide the delightfully frothy mixture between two mugs. I used my double-walled glass coffee cups so you could see what was happening. Then, carefully pour hot coffee down

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I’m baaaack!

Published on October 7, 2013, by in Recipes.

Hey everyone! How do you feel about the new Spatoola? I’m pretty pumped about some of the new upgrades. It’s almost finished. Yay! More importantly, I am excited to be able to blog again. What have I been up to since I last blogged? I made some take out fake out sesame chicken that was ah-mazing.   We were out of coffee creamer, so I made a pumpkin spice latte with real pumpkin..   These delicious no-rise orange cinnamon rolls. No-rise means they are ready in a flash!   Brian was having a friend over to watch some TV and I realized a little too late that we were out of tortilla chips, so I baked some out of corn tortillas. Easy and much healthier.   After making some chili, I decided to use some to make myself a chili cheese baked potato. So satisfying and filling!   I declared

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Pumpkin Pie Muffins

Published on September 12, 2013, by in Recipes.

These are delicious! Incredibly moist, surprisingly healthy and taste like little pumpkin pies. I ate the last one this morning and will definitely be making them again this weekend. I can’t lie. Looking at the list of ingredients, I was incredibly skeptical that these would be good. They are actually probably in the top 5 of best muffins I have ever made.  So good, that I would consider eating them for dessert with a little whipped topping on them like pumpkin pie! Recipe adapted from Chocolate Covered Katie. Muffin ingredients: 1 3/4  cups flour 1 tablespoon baking powder 1 1/4 teaspoon pumpkin pie spice 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup pure pumpkin puree 1/3 cup light brown sugar 2 tablespoons pumpkin butter 1 teaspoon vanilla 1/4 cup milk of choice 1/4 heaping cup of coconut oil Filling ingredients: 3/4 cup pumpkin puree 2 tablespoons light brown sugar

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Walk it off

Published on September 10, 2013, by in Update.

This past winter, I got a great deal on a watch. This was no ordinary watch, but one of those sporty heart rate monitor exercise watches. The only problem with these watches is that the battery doesn’t last nearly as long as a regular watch as they are working so much harder and tracking so much more. So, the battery died about 2 months ago. Last week, Brian was trying to change the battery and accidentally broke the LCD screen on it. He very kindly bought me a new watch, which might actually be an upgrade to my old watch. This one also had a pedometer, calculates the calories you burn throughout the day based on your heart rate and you can set daily goals on it. I really like. It’s also very motivating to move more. I had a lot of errands to run this weekend and by run,

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Easy pumpkin soup

Published on September 6, 2013, by in Recipes.

The temperatures are starting to drop and my love for all things pumpkin are back in full force. Last weekend I made some pumpkin muffins with a pumpkin pie filling on top that are wonderful(recipe to come soon). With the leftover pumpkin, I decided to make us a pumpkin soup. This soup is thick, warm and delicious and was ready in less than 30 minutes. Ingredients: 1/4 yellow onion, chopped 2 cloves garlic 1 inch of fresh ginger, grated 1 teaspoon curry powder dash of cinnamon 1 cup vegetable broth 1 1/2 cups pure pumpkin 1/2 cup of milk(can use cow, almond, coconut) salt and pepper 1 tablespoon of olive oil or butter pumpkin seeds and dried cranberries(optional) Heat oil over medium heat. When hot, saute onion and garlic until onion is translucent. Stir in fresh ginger. Cook until fragrant, about one minute. Stir in curry powder and cinnamon. Cook

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Goodbye, summer

Published on September 3, 2013, by in Recipes.

Friday seems like so long ago that I can hardly remember what we  did.  We had plans to go out to eat, but with some torrential down pours right after I got home from work, we decided to order in. We ordered in some chicken shawarma from a new restaurant. It was so-so. So far, I haven’t found a place that competes with a a restaurant by my work. Then we set up an assembly line and put together our wedding invitations. After that was done, we rewarded ourselves with some couch time and started watching Orange is the New Black. Is everyone else watching this show? You should be! It’s great. Saturday morning, I got up and made a veggie loaded breakfast with homemade tomato sauce, spinach, and eggplant. It was so delicious. Then I headed out for a busy day of going to the post office, hair cut

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Honey almond roasted carrots

Published on August 30, 2013, by in Recipes.

These carrots are a fall delight. I was ready to hunker down, make soup, watch football and eat my fair share of roasted root vegetables then we got a spike to hot temperatures again. That didn’t stop me from making these carrots! I may have also been motivated to make these carrots as I was desperate wanting to use my new Le Creust dish that I received forma  dear friend as an early wedding gift. I named her Camille, because she’s French. Enough about the why and a little more about the how: Ingredients: 1-2 pounds fresh carrots 2 tablespoons olive oil 2-3 tablespoons honey 1/4 cup silvered or chopped almonds a few sprigs of fresh rosemary salt and pepper Preheat your oven to 400F. Thoroughly wash your carrots and cut green end off. If you feel so inclined to peel your carrots, you can do that, too. Pour about

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Easy cinnamon streusel French toast

Published on August 29, 2013, by in Recipes.

I made an easy cinnamon streusel French toast for Brian this past weekend. Have you ever been to Costco? Have you ever been there when samples of their cinnamon streusel bread has been given out? Holy moley! That stuff is good. I have been able to resist buying a loaf before, but I couldn’t on this last trip. I blame the full moon. After getting it home and looking at the nutritional information, the loaf immediately went into the freezer. This bread is going to be a treat and a rare one at that. Granted the slices are large and thick, but it is 220 calories a slice. Wowza. No wonder it tastes so good. On Saturday, I pulled out one piece of the bread to thaw. While it was thawing, I beat together one egg, a teaspoon of vanilla, a dash of cinnamon and a tablespoon for two of

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Monday, back at it

Published on August 26, 2013, by in Recipes, Update.

It’s already Monday again? My weekend was so full of fun activities that it feels like I haven’t been to work in a week! Thursday night, I was incredibly happy to eat a very summery meal of a half of a BLT with fruit, veggies and a few chips. See that sweet corn? It was my last ear from a batch I received from Iowa. Possibly the best sweet corn of my life. So sweet and tender it made my heart sing. Friday night we picked up our wedding invitations and envelopes. Eeek! It’s coming so soon. I’m so excited! Brian and I grabbed dinner at Native Foods. He had a curry bowl and I had the indo salad. Both were amazing. We loved our own choices and each other’s so much that we switched bowls half way through. Sharing is caring. After running some more errands, I got home

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DIY Greek yogurt

Published on August 2, 2013, by in Recipes.

If you like Greek yogurt, read this post. If you don’t want to be ruined on store-bought Greek yogurt, don’t read this post. Warning: Once you realize how easy, inexpensive and way more delicious this yogurt is, you will be ruined on store-bought yogurt. I had been wanting to make my own yogurt for quite some time and had researched a lot of recipes on different techniques. I think I settled on the most simple one. And no, you don’t need one of those fancy yogurt making machines that they sell for hundreds of dollars at the store. I simply used a pot, an inexpensive candy thermometer, my crock pot, cheesecloth, a strainer and a bowl. Most people probably own all of those things. I’ve already made it twice with great results and plan on making another batch this weekend. Add 2 quarts(or however much you want) of milk to

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