It’s that time of the week again…Hump Day and WIAW! As always, thanks to Jenn for hosting!
Over the past few weeks, I’ve been having this insatiable craving (way more than usual) for lots of fruits a veggies, so between my dad’s garden and my trip to the farmer’s market this past weekend, I’ve been going to town. Apples, pineapple, bananas, nectarines, figs, bell peppers, tomatoes, baby spinach, kabocha squash and avocados are my produce of choice right now. I’ve been eating them raw as snacks, but I’ve also been incorporating them into my meals. Here’s a look of what I’ve been doing with all this fabulous fresh produce.
Unless it’s overnight oats, I really tend to make hot oatmeal (specifically steel cut oats) during the weekend because they take a while to make and I don’t have the time to cook them up before work. So over the weekend, I broke into my steel cut oats boiled them with some unsweetened coconut milk and a drop of vanilla and topped it off with sautéed apples (I sautéed the apples in some water until soft, not mushy and added in some maple syrup, cinnamon and nutmeg) and some melted peanut butter. OMG…delicious!!!
Ever since September rolled around, the blog world has been obsessed with kabocha squash. As I’ve never had or cooked with one before, I figured I’d better jump on the bandwagon and see what it was all about, so this weekend I bought one at the farmer’s market. Can I just say…holy moly it was quite the workout to cut that thing open (Arman, I totally get why your knife broke)!?! Jeesh! Justin had to help me out with that one! When we finally got it all cut up, I roasted it in the oven with some coconut oil, salt and some cinnamon. Well, I certainly wasn’t disappointed with the result! I’ve been eating it all week and I’m loving it. I’ll definitely be buying it again – I just have to figure out an easier method to cut it open!
We went to my parents’ house on Saturday and my dad had some amazing yellow tomatoes and some plum tomatoes. I took some home and as a side dish for dinner on Sunday, I sliced them up and drizzled them with olive oil and sprinkled some sea salt/pepper and oregano on the top.
I’ve been eyeing Amanda’s Pumpkin Hummus Tortilla Pizza for quite some time now and I finally had all the ingredients at home to make, so it’s been my dinner for the last two nights in a row. If you haven’t tried it before, it’s definitely a must try! I used a brown rice tortilla and topped it off with some of those tomatoes pictured above, baby spinach, avocado and mozzarella cheese. Yum, yum, yum! It’s completely customizable which, aside from the taste, is the other thing I love about it.
When Alexis posted this recipe for an Apple Pie Smoothie the other day, I knew I had to try it right away, so yesterday morning I made it for breakfast. I followed the recipe exactly, but added a scoop of vanilla protein powder for some added protein. So yummy and it definitely reminded me of an apple pie!
What fruits/veggies are you loving lately?
Favorite oatmeal toppings?
Any tips on how to cut that kabocha squash open?