Hi all! Happy FRIDAY! Any fun plans this weekend? If you watch the Rachel Ray show, like I do when I can & want to go to one day, they’ve been doing a count down to Thankgiving and a checklist to start. Anyone out there hosting Thanksgiving this year? Do you create a list? I am totally interested! This year my sister-in-law is hosting Thanksgiving and I swear she was born to host parties – she thinks of EVERYTHING.
Last year I made my Apple Pie Chickpea Power Blondies and had everyone guess the secret ingredient (which was chickpeas). So now this year I am trying to think of a new recipe with an ingredient to have everyone guess.
Last night I enjoyed a Salmon Greek #POWERBOWL as I was writing up different combos for recipes I wanted to test out this Thanksgiving.
Tossed some greens in balsamic vinegar, dijon mustard, liquid stevia, coconut aminos, & some avocado oil then topped with my new Sweet & Savory Roasted Carrots, onion, peppers, olives, & Garlic Dill Salmon.
I just covered the wild Salmon with some avocado oil (been loving it lately) topped with dill, old bay (DUH), & minced garlic. Put into a foil packet & baked at 375 for about 20 minutes or so until done but not too dry.
Also enjoyed some green tea that was ON SALE at Whole Foods! Love a good deal. Two big bottles for $4 – totally calling my name. I love some green tea hot or cold over ice with some lemon.
Once my stomach was full – I had energy to think up a new recipe. I was craving like a puffed rice type of bar that included pumpkin, raisins, & chocolate which are 3 of my favorite things.
So, instead of doing my laundry (oops!) a new pumpkin recipe was born in the kitchen! I made them single serve to test them out BUT you could easily double or triple the recipe if you’d like!
- 1 Cup of Puffed Rice
- 1/2 Cup Dried Rolled Oats
- 1/4 Cup Pumpkin Puree
- 2 TB Chia Seeds
- 1 TB Molasses
(or sticky sweetener of choice –honey or coconut nectar would be great!)
- Cinnamon to taste
- All Spice to taste
- Splash of Vanilla Extract
- a big spoonful of Raisins
- 2 Squares of Chocolate for melting on top
(I used unsweet baking chocolate because I like bitter chocolate but feel free to use whatever you’d like!)
- Combine the above ingredients in a bowl (not the chocolate).
- feel free to add a little more “sticky” sweetener if it needs to stick together a bit more.
- Let sit for a few minutes until chia seeds gel up & mixture thickens.
- Transfer onto wax paper and “smoosh” (I’m very technical) down with a spoon or your hand until a flat top forms.
- Melt your chocolate whichever method you’d like and then spread onto the pumpkin mix.
- Fold up your wax paper and mold the mix into one big square.
Pop into the freezer for about 1 hour until it hardens then take it out & cut into bars. Mine made 3 bars! Which made a perfect night snack (smothered in sunflower seed butter) or they could be saved (in the fridge) for the next day – if they make it that long but again, you could double/triple the recipe if you wanted to make more!
I’m off to get a workout in then meet my Pap for lunch! Then a dinner date night tonight with the boy & mamacakes! It defintiely will involve PIZZA. I have been craving it lately so we found a place that serves gluten free options so we are THERE. I will definitely be sharing all about it.
Enjoy your Friday & be true to you,
Are you making anything for Thanksgiving? I’d love to hear about it!