Cookie in the Car
Morning!! Happy INDIAN FOOD WEDNESDAY :) (Even though I haven’t been celebrating lately! Anyone know of an awesome Indian restaurant in Orlando?)
Dance Trance last night was amazing! For those of you who are curious about DT, here’s *the post* where I explain the deets. The instructors rock it out, and my cousin went with me, which made it extra fun 😉
As glorious as DT was, the best part was that dinner was waiting for us when we got home.
Butternut squash lasagna- I use *this recipe* and Gina-fy it by using brown rice noodles and creamy goat cheese and goat gouda in lieu of the other cheeses
Along with roasted eggplant and tamaters 😀
Salad with pear, pecans and homemade balsamic (1/2 C balsamic, 1/3 C olive oil, pinch of Stevia, T of dijon, 1 clove of garlic, oregano, rosemary, sea salt and pepper)
+ vinoooooooooo
I had another glass for antioxidant purposes 😉
After creating a beautiful lasagna food baby, I settled on the floor with Vies and chatted with my aunt until bedtime. It was lovely <3
This morning, I snacked an organic plum:
and made a breakfast cookie to wait in the car for post-yoga consumption. 
-1/2 C multigrain oats (switching it up a little)
-1 hefty T almond butter
-1/2 scoop Sun Warrior
-1/2 banana
-lots of cinnamon, cacao nibs and goji berries
-almond milk
I’m off to yoga my face off and then come back to run errands before work.
See ya later today with a NEW full body circuit workout!
xoxo,
Gina
Something to talk about: There’s definitely a pumpkin surplus in this house since someone got way too excited when they saw Libby’s on the shelf 😉 I LOVE pumpkin b-fast cookies, sauces, smoothies and oats, but what’s your favorite use for canned pumpkin? I’d love some new ideas!
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Lately I’ve been adding canned pumpkin to chocolate protein powder and just eating it straight up. Sounds weird, but it’s delicious!
I just made a pumpkin quinoa parfait today… I know you don’t eat yogurt too often but it was so good! You can sub another grain too. 🙂
It would obviously work with goats/coconut milk yogurt!
I don’t know if this sounds weird, but I add about 1/4 cup to my hot chocolate. It tastes great and it gives the hot chocolate a thicker consistency.
The other day I made pumpkin scones courtesy of Oh She Glows and they were AMAZING!!
you know where to find me, hahaa
Aashirwad on I-Drive is amazing and the staff is super friendly!
This is totally not a new idea: but my favorite use for canned pumpkin is pumpkin pie!
I love your dinner — lasagna is total comfort food for me and yours looks great!
Pumpkin black bean chili!
Holy crap that sounds awesome
I’m so excited for the NEW workout! My 20th bday is in 16 days so I’ve started a little “challenge” based off of this years summer shape up + classes offered at my school gym. Your boot camp workouts have also been sooo helpful! Thank you!
Lately I’ve been using my pumpkin in pumpkin green monsters (yes, even though it’s getting cold outside!) and pumpkin protein pudding, which I posted my recipe for here: http://eatspinrunrepeat.wordpress.com/2010/03/03/pumpkin-protein-pudding/
This weekend, I’m hoping to make some sort of pumpkin loaf, but need to do some recipe searching first.
Have a great day, and I can’t wait to see the new circuit! 🙂
I’m planning to make pumpkin brownies today. Post to feature them comes tomorrow!
I’ve been wanting to make some sort of squash lasagna– this might just inspire me to finally do it! 🙂
I am obsessed with pumpkin too. I eat it at least twice a day. I love to make mini pumpkin loafs with stevia, honey, and cinnamon theyre soo good! =)
Oh She Glows has a gingerbread pumpkin oatmeal recipe that is to dieeeee for.
These apple-pumpkin muffins are delicious- http://allrecipes.com//Recipe/apple-pumpkin-muffins/Detail.aspx
Woodlands is really good and vegetarian. Tabla and Anmol are both good too! If you go to Tabla, the chai tea is amazing, but really sweet so it’s more like dessert. Woodlands has an amazing layered cauliflower bread 🙂
cauliflower bread?! oh YUM
I have yet to use pumpkin this season, but when I eat it I love it in bread form. Or muffins. Yum.
Pumpkin spice cake cookies, pumpkin enchiladas, pumpkin curry, pumpkin chocolate chip cookies. The possibilities are endless!
Oooooh! My two favorite ways to use pumpkin are savory. I like to make a pumpkin pasta dish and a soup. Both are very similar.
Shallots, sage, garlic, pumpkin, salt and pepper, and chicken/veggie stock (amount based on soup or pasta) are essential for both… optional is sausage, a dash of cream, pasta, cinnamon, nutmeg, spinach, goat cheese, and white wine!
Spread some pumpkin on a warm deep chocolate vitatop…then drizzle some almond butter on top! You really can’t go wrong with chocolate, pumpkin, and almond butter! 🙂
Pumpkin butter is the best! I bought some at Whole Foods, and now I’m excited to try a homemade recipe using my stocked pantry of canned pumpkin. It’s a delicious spread (perfect for autumn and wayyyy more yummy than apple butter and pear butter), but it also is an excellent substitute for oil/butter in recipes. I made brownies this weekend with the pumpkin butter as a sub for oil, and they were amazing! Pumpkin butter definitely is my new favorite find. So flavorful and so versatile!
Pumpkin bread! so good:)
Angela at Oh She Glows also just made some homemade pumpkin butter that sounds delicious!
pumpkin + coffee.. there’s gotta be something to comeo ut of that. maybe a hint of chocolate in the mix? or pb? or both?
happy indian food wednesday!
I know Heather (hangry pants) just made a pumpkin pasta … haven’t tried it myself though. I made these pumpkin muffins last night: http://www.pickycook.com/breakfastandbrunch/pumpkinmuffins.aspx .. I made some modifications (1/2 flour 1/2 oats, egg whites in place of eggs, applesauce in place of oil, reduced sugar to 1 cup). They are great!
JUST made some pumpkin/coconut milk ice cream 🙂
Most of the time I like to use pumpkin in sweet things like bread, pie or oatmeal but it goes great with pasta or in ravioli!
I LOVE pumpkin muffins, scones, chilli, cookies..pretty much anything! 🙂
the best is pumpkin chocolate chip cookies…but i bet you could finagle a way to make that into a macaroon 🙂
I just made my FIRST breakfast cookie this morning! It was awesome and so easy. Thanks!
It is so good in oatmeal but a few weeks back I just took the puree and mixed it with some pumpkin seeds, sliced almonds, cinnamon, and a bit of maple syrup. It’s pretty back to basics but was delicious 😀
Pumpkin season! During the shortage, I was thrilled that I had been so domestic last winter and had frozen a bunch of pumpkins I roasted. My favorite indulgence with pumpkin is to make Chocolate Brownie Muffins (you can’t even taste the pumpkin, which might defeat the purpose, depending on what your purpose is). It’s this simple: 1 box of Devil’s Food cake mix. 1 can of canned pumpkin. Mix well. (I add a sprinkle of semi-sweet chocolate chips and eat these as dessert). Bake in muffin tin at 400 for ~20 minutes. DELICIOUS, and they go well with red wine. 😉
Angela@Eat Spin Run Repeat: My favorite pumpkin bread is this one from Cooking Light: http://bit.ly/cddZCs. I use whole wheat flour and substitute applesauce for oil. So moist!
oh YUM!
Homemade pumpkin yogurt is definitely my favorite! I love the Stoneyfield kind but it is LOADED with sugar! I just combine plain oikos + pumpkin + stevia + cinnamon and dig in!
I love how pumpkin is so versatile and I’ve been trying to create new concoctions with it ever since I saw that it’s finally become available again in the stores! My latest is mixing it with low-fat ricotta cheese and topping it with cinnamon, pecans, honey, vanilla extract and fresh figs.. healthy and delicious combination!
I made spicy pumpkin soup and whole wheat pumpkin pancakes! SO AMAZING 😀
My favorite use for canned pumpkin is in the new recipe I whipped up last Sunday – pumpkin french toast! Here’s the link if you’re interested 😉 http://tastyandtrim.com/?p=1445
Try mixing the pumpkin with your goat’s milk yogurt, it’s delicious. To up the protein, I sometimes throw in protein powder and almonds–oh, and of course, almond butter. : )
i’ve done that one before- it’s so good!! 🙂
That lasagna looks delish!
My thoughts on pumpkin…I’ve been wanting to make some version of pumpkin ginger molasses bread or cookies.
I’ve also been thinking of making ashley’s rolls (the ones with molasses) and perhaps adding a little pumpkin to the mix. http://edibleperspective.com/2010/09/flour-happy/
Today I brought some plain yogurt mixed with a few Tbsp of pumpkin and topped with some raspberries and walnuts for my afternoon snack. Also sprinkled some pumpkin pie spice into the mix.
Well, this little concoction tastes incredible with either coffee OR chai tea. (inspiration from Momma Pea!)
Mix 2-3 tbsp of pumpkin with your almond milk and warm in the microwave for about 30-45 sec. Whisk a bit to get it frothy and yummo. Add a dash of stevia, cinnamon and pumpkin.
Homemade pumpkin coffee or chai! Perfect on these cool fall days.
maybe i’ll give it a try! the thought of whisking pumpkin puree into my drink grosses me out though, haha
I second Woodlands. All vegetarian and features some of my favorite indian-chinese treats like manchurian gobi and hakka noodles. They also have giant dosa. If you get the manchurian I would recommend dry style. Stuff is addictive.
ahhh i love gobi manchurian! might have to make a trip to woodlands…
“I had another glass for antioxidant purpose”—oh that was the best thing Ive heard all day! GOOD!!!!!!!
The lasagna looks awesome, one of those foods I never make but always just looks soo good!
Pumpkin, dare I say I like it but don’t “love” it the way many food bloggers seem to. I even posted about this the other week and asked ppl what their fave uses were and most people just said pie, in oats, but also in soups, chilis, stews. Or in other baked goods. I came up with a pumpkin tofu recipe and if you freeze the tofu first, then thaw it and do it per my instructions, you can get the tofu to taste like pumpkin bread. Of course, vegan and GF so that’s the name of the tune in this house. The recipe is on my site if you’re ever bored…lol.
🙂
I use pumpkin to make risotto, with a little saffron and nutmeg.
It is sooo good!
I love adding pumpkin to banana softserve:)
I made pumpkin muffins last night with cranberries and walnuts added.
that sounds amazing! how are you doing???
GreAt now thAt all is well with brother in law. Miss ya! Thx for posting some workouts. I ordered the Fiya! I know it will kill me, ha!
ahhhh! you will love the fiyah! let me know how it goes <3
Besides all the sweet style you can use canned pumpkin, I also try savory.
Try making pumpkin soup and or add some to a chili. I like to make an apple relish for garnish too. 🙂
I have a mac and cheese recipe that uses butternut squash in the cheese sauce.. but I’m sure pumpkin would work just as well!
that meal looks absolutely amazing!!! i want to come over now!
what time do you start work at?! how much time do you have before work to get all this stuff done? or do you get up wicked early
I got a little overly excited at the sight of pumpkin and bought a few too many cans myself! There are always scones, pumpkin bread, pancakes and the like. I am really enjoying pumpkin black bean chili right now. Can’t remember where I saw the recipe but am sure you could google. So yummy!
I saw pumpkin hummus on one of the entries for the luxury dinner party contest – that looked good. There was also sweet potato falafel – you could substitute pumpkin for the sweet potato, I’m sure.
Woodlands Cafe and Bombay Cafe in Orlando (near FL mall) are the best Indian restaurants- Woodlands is all vegetarian. Also, canned pumpkin: try the pumpkin ziti with caramelized onions & sage breadcrumbs from Veganomicon. Plenty of Gina-fications can be made (I use brown rice pasta and gluten-free or whole wheat breadcrumbs) but it is SO GOOD.
PANCAKES!
…and scones, but i’m awful at making them. i just tried making pumpkin blondies (gluten-free), and they came out amazing! well, i did forget to put the xantham gum in, but that didn’t do any damage :]