Wait.  It’s Sunday night…already??  Where did the weekend go??  How is it already Oct 10th?  It was JUST Oct 1st!! 

The weekend started off with me in a slightly bummed out mood.  Unfortunately, I didn’t make it to the next round for Project Food Blog.  I’m totally fine about it now, but it was a little disappointing at the time.  I just wanted to say THANKS again for your support during the contest.  It’s a bit of a relief in a way because the schedule was a bit crazy!  You didn’t find out until Friday afternoon if you were in the next round and then you had to create a monster of a post, with a super creative idea, by Sunday. 

Before I knew if I was through to the next round, I had already planned out and started preparing my photographed step-by-step recipe post.  We were going to be out of the house most of the weekend, so I had to get cracking.

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Even though I didn’t make the cut, I can’t wait to share this recipe with you, along with the step-by-step photos.

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After a long morning of baking, I got in a good 1.25 mile swim.  Then, I met with a lovely blogger, that was in Ft. Collins visiting a friend. 

It’s Caitlin, from The Twenty Fifth Year.  Per usual, when meeting bloggers, our mouths never stopped moving.  Caitlin is super sweet!!  I just wish we could have had more time to hang out. 


Chris + I laid low Friday night.  We knew we were going to be up early Saturday, to drive to Pat + Natalie’s by 10am for the Ohio State game and Pat’s birthday celebration!

Had to start my day off right!

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maple pumpkin goodness

  • 1/4 cup rounded Scottish oats [ground at home from steel cut oats]
  • 1 1/4 cup water
  • 1/4 cup almond milk
  • 3/4 cup pumpkin stirred in at the end
  • 3 tablespoons ground flax meal 

topped with:Love Grown Foods granola, maple syrup, roasted

topped with: Love Grown Foods granola, maple syrup, and roasted almond butter

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I don’t know where Pat finds things like this…

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I brought my vegan double chocolate brownies.  SO GOOD.  They never disappoint!

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When it comes to cheesecake, I don’t need chocolate swirled in, I don’t want a fruit topping, and I don’t want 1 slice to weigh 5lbs.  [Okay..I mean, if there was pumpkin mixed in, you might get me to gag it down.]

A good cheesecake takes only a few ingredients and a homemade graham cracker crust.  I may make the best cheesecake you’ve ever had.  I may give you the recipe.  I may revisit this soon. ;)

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Pat likes chia seeds!

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This is how you spike your juice.  It only takes 48hrs.  Watch out!

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I’m not sure who looks happier…Chris?

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or Dakota?

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Total confusion.

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sister love :)

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Kurtz made the most delicious tofu I’ve ever had…it was breaded + baked, buffalo style.

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Everyone chowed down on this!  Totally impressed.  There was a TON of other food too….there are always veg + meat friendly options when our friends get together.  So much fun!

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This party also included…..

J-E-L-L-O shots.  Yikes!!  The “lemon drops” were WAY too tasty.

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Love these girls so much.  It’s SO nice to have such a good group of girlfriends!  I asked Chris to take a girl photo and it turned into a whole photo sesh.

Ali – Ann – Natalie – me – Michelle

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I just love with this series of photos.  It reminds me of a similar photo session on Thanksgiving!

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After a fun morning/day at Pat + Nat’s we all headed to the 4-Mile Canyon Revival Concert.  This was a HUGE, big deal concert.  Tickets sold out in TWENTY minutes.  The concert benefited the 4-mile Canyon fire, that raged in Boulder a few weeks ago.  Acts included: String Cheese Incident, Big Head Todd + the Monsters, Yonder Mountain String Band, Leftover Salmon, and Phish.

The show was amazing and they raised hundreds of thousands of dollars for the relief fund!  Such a great day + night!

We arrived back in Ft. Collins around 1pm on Sunday.  I caught up on some computer things, took a long walk, stretched, and then made a delicious dinner.

I used a recipe from the Clean Food cookbook, which hasn’t been cracked open in quite some time.  We both loved this lemony, bean + millet mixture. 

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I changed a few slight things from Terry’s recipe.  I didn’t add the red onion, because it was supposed to be stirred in raw, and that flavor is too strong for my liking.  I think it would have been really overpowering with the rest of the flavors.  Also, I subbed out corn for peas, because that is what we had on hand.

I cooked 1c of millet in water, then stirred in 1 can of aduki beans + 1c peas when the millet was done cooking.  Then added the lemony sauce, which consisted of the zest of 1 lemon, 2T lemon juice, 2T hemp oil, 1/4t salt, 1/4t cumin, 1/4t garlic powder, and pepper.  It had such a nice light flavor and the textures were great.  I topped mine with 1/2 of an avocado and kale chips on the side.  This serving is quite large, although it’s really hard to tell! 

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I’m currently drinking green tea, eating the cookies in photos 1+2, and about to watch Dexter with Chris.  Doesn’t get much better!