It was a good week for pumpkin; I snuck it into my coffee, smoothie, pasta, beer, and nachos! Highlights from the week included…
Homemade salted maple cold foam coffee.
Pumpkin pie smoothie. Pumpkin puree, plain Greek yogurt, sour cream, maple syrup, clove, and skim milk. Pumpkin smoothies end up basically being puddings!
Homemade fall flavors trail mix with Maple Cheerios, raisins, salted peanuts, and yogurt covered peanuts. Plus a SweeTango apple.
Adam and I went on a date to try the new Cannoli Bar. Cannolis aren’t really my thing, but our bicerin – that’s drinking chocolate with espresso and frothed half and half – knocked my socks off.
Whole Foods hot bar. Including coconut chicken tenders, furikake fried tofu, horseradish and scallion cauliflower, vegan curry, plus an assortment of other veggies.
This cheesy veggie bowl was one of my favorite dinners I’ve made all year. Roasted broccoli / roasted potatoes (cooked similarly to this recipe) / topped with a take on vegetarian queso fundido – sharp cheddar, sour cream, green onion, yellow onion, serrano pepper, and Trader Joe’s vegan chorizo. I enjoyed this so much I ended up eating my entire bowl followed by most of Adam’s!
Pumpkin nacho night! Trader Joe’s pumpkin tortilla chips baked with green onion, yellow, onion, sharp cheddar, and maple chicken sausage. Then topped with copious amounts of Cholula and sour cream. Plus roasted broccoli on the side.
Pumpkin on pumpkin on pumpkin dinner.
Trader Joe’s pumpkin pasta tossed with a sauce made of pumpkin puree, sour cream, shallots, spices, sage, maple chicken sausage, soyrizo, and parmesan cheese.
Pumpkin purchase recommendations? All of it! Every product (and recipe) was delicious. The La Colombe and AleWerks items weren’t quite to my taste, but Adam enjoyed them both so I can’t say I wouldn’t recommend trying them yourself.