full of orange

So, word around the blog-street is that some people are starting to get sick of pumpkin.  I almost went into shock when I heard this.  Pumpkin season is JUST starting.  I’m sorry if you’re not a pumpkin lover, or if you’ve already eaten too much, but it’s baaarely mid-october.  This girl eats pumpkin for at least 6 months of the year.

We’re just getting started people.

Pumpkin oats with Pumpkin Spiced Almond Butter.  This totally redeemed yesterday’s bowl by a mile.  Best bowl I’ve had in months!

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There was 1/2 cup pumpkin stirred in riiight at the very end, which gives it a swirled effect.  I don’t do this for looks, but for taste.  Hitting the little pockets of pumpkin is the best part!

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Besides the pumpkin AB is a dollup of FiCoco spread [fig + cocoa] and Love Grown Foods “simply oats,” which is FANtastic!!  It was my first time trying their new flavor, which is actually just plain oats granola.  Even with it’s simplicity, I was still amazed. 

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Enter the sugar pumpkin.  I’ve had two sitting on top of our bar for about 3 weeks.  One was starting to mold.  It was time to roast these babies!

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I cut them into 1/4’s and roasted them for ~40min at 400* until soft.

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I only have 1 plan for this pumpkin so far.  Angela’s homemade pumpkin butter.  Oh yes, that is on tabs for tomorrow.

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DON’T THROW AWAY THE GUTS.  Well, okay, throw away the nasty orange goo, but not the seeds.  I’m sure you’ve all had pumpkin seeds before.  Typically, I can take them or leave them.  It always seems like there is too much to chew.  Well, tonight things changed.

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Thoroughly rinse your seeds and set them out to dry for a few hours.

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While drying, go for a 26 mile, kick your arse, hilly, bike ride.  I’m really enjoying going out for solo rides and pushing myself further each time.  This ride was seriously intense.  You can visibly see my quads growing by the minute.  I need new jeans.

When I got home, 20min of yoga was the next plan to really stretch out.  My hamstrings and hips have been incredibly tight, even with daily stretching.  It’s strange because I’m super flexible, but my leg muscles are always really tight.  The foam roller helps, but it’s also really hard to foam roll your hamstrings.  Not enough pressure.

I was ready for lunch, but wanted to do yoga, so I made a quick recovery drink.  My body thanked me for this!

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1 scoop Amazing Grass chocolate green superfood + 1c almond milk –> blend –> chug

mmm like chocolate milk, with an earthy edge ;)

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After yoga, which felt lovely, it was most definitely time for lunch.

Wrapped UP

  • Rudi’s spelt tortilla [really good!! very soft]
  • ~1/2c whipped sweet taters
  • 1/2 avocado
  • thinly sliced carrot
  • 2 eggs
  • salt

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The flavors worked really well and I love sweet taters and eggs, however, the texture was a tad bit too mushy.  Would have been better with sweet tater chunks.  However, still deeelish.

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Large mixed greens salad on the side with a 30sec homemade dressing.

hummus + hemp oil + apple cider vinegar + balsamic vinegar

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Now….back to the pumpkin seeds.

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I considered devoting a whole post to these.  This is a “go home and make these RIGHT now” recipe.  Seriously.  Leave work early, make these now.  Demanding, aren’t I?

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I promise you won’t regret it.  You should have seen Chris’s face after the first bite.  Maybe he was just happy I didn’t try to sneak pumpkin into them. ;)

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Rosemary is one of my favorite spices.  It’s so amazingly fragrant, especially when slowly roasted.  Rosemary garlic potatoes are one of my favorite ways to use this lovely spice, so I figured it would probably be okay on pumpkin seeds as well.  Okay does not even come close to describing this little treat.

I could go on..but I won’t…just trust me on this one!

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Rosemary Garlic Pumpkin Seeds

  • 2c rinsed + dried pumpkin seeds
  • 1T olive oil
  • 1/2t fine grain sea salt
  • 1/2t garlic powder
  • 1T fresh chopped rosemary
  • few grinds of pepper
  1. Preheat oven to 275*
  2. Line a pan with parchment paper.
  3. In a bowl combine all ingredients and stir until well coated.
  4. Spread in a single layer on the pan and roast for 45min-1hr, stirring every 15min.  Seeds are down when they are crispy + browned.

I think roasting them at a lower temperature is key to getting perfectly crunchy, not too chewy, pumpkin seeds.

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If you don’t like pumpkin or are already sick of it, just buy 1 more, and give these seeds a chance!

A few of my favorites just posted about their love of pumpkin as well. 

Pumpkin coma….gooooodnight!  Happy Friday!  GO BUCKS!!!!

<3 Ash