Tag Archives: autumn

Apple Cinnamon Oatmeal


Ahhhh, autumn.  Pumpkins and squash and apples, oh my.

I borrowed an idea from Mixxedtape for an oatmeal add-in this morning.  I sautéed an apple with a little bit of olive oil and a lot of cinnamon, stirred some honey into my oatmeal, and mixed the apples in with my morning bowl of oatmeal.

I poured myself a cup of ambition, and enjoyed a yummy, comforting breakfast.


Quick Hot Cinnamon Dark Chocolate


There’s a chill in the air which makes me crave warm, soothing drinks like apple cider and hot chocolate.  I’m eating healthier, but I treat myself once in a while to chocolate, so I wanted to find a healthier hot chocolate.  I tried a hot chocolate experiment at home.

I broke up six pieces of Green & Black’s 70% dark chocolate into a mug.  I nuked the mug in the microwave for about a minute.

While “whisking” the chocolate with a fork, I nuked one cup of fat-free milk, in a separate mug, in the microwave for about 1.5 minutes.

I gradually poured the milk into the chocolate mug while whisking.  Halfway through, I whisked in a generous helping of cinnamon.

Although I think it might be a tad tastier with 2% or whole milk, it was still pretty darn tasty.  Dark chocolate gave it depth, and the cinnamon was just the kick to bump it up a notch.

All of this for just 210 calories–which is 30 fewer calories than Swiss Miss Cocoa Indulgent Dark Chocolate Sensation made with fat-free milk!

Pumpkin Spice Oatmeal


‘Tis the season for pumpkins and a nice hot breakfast.  I had a jar of pumpkin spice butter in my pantry and decided to finally put it to good use.

I mixed about a tablespoon of the pumpkin spice butter into my oatmeal.

As usual, I threw in a handful of blueberries.

It was delicious!  It’s amazing what a difference a tablespoon of pumpkin butter made to the oatmeal.  Sweet and spicy and very, very yummy.

Spicy Butternut Squash Soup


I love autumn.  I love the crisp air, the multicolored leaves, and the food.  Of course, a healthy lifestyle means I need to lay off the giant slices of apple pie and look to healthier options, so I experimented with butternut squash soup.

I bought a couple of large squash, washed them, cut off the ends, and cut them in half.

The oven was heated to 400 degrees.  I roasted the squash for 25 minutes.  I took out the larger pieces that seemed soft, and left the smaller, harder pieces in the oven for another 10 minutes.

I trimmed off the skin and cut up the squash into pieces less than an inch thick.  I threw the pieces into a big pot and poured about 6 cups of vegetable stock over the squash.  A lot of squash soup recipes call for onions, leeks, or celery.  I didn’t add any of those ingredients because (1) I’m lazy and (2) they were already in the vegetable stock.

I seasoned the soup with salt, pepper, nutmeg, allspice, and cinnamon.  The soup simmered on medium heat for 30 minutes.  I tasted it, and added more cinnamon, nutmeg, and allspice.

I poured the soup into a blender, in batches, and pulsed the blender for less than 5 seconds.  Voila!  Spicy squash soup.

It was spicy like pumpkin pie filling, but not as sweet.  A pinch of almond slices gave it a more complex, nutty taste.  Hubby and I each enjoyed a bowl for dinner, and we had enough left over for probably 4 or 5 more bowls.

What’s your favorite squash dish?

Try to Remember the Fruits of September


As it starts to cool in the northern hemisphere, it starts to feel like harvest time.  If you’re like me, you try to eat locally and seasonally when possible.  If you’re like me, you don’t know what’s in season.  I checked the Natural Resources Defense Council, as well as a nifty map at Epicurious, and learned what’s in season.  In my corner of the world, September brings apples, beets, cabbage, eggplant, grapes, raspberries, and potatoes.  I’m crazy for apples, so watch for upcoming apple recipes and dishes.


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