Ready for Autumn Pumpkin Pancakes

Florida has two season – summer and fall. But unlike other parts of the country, where you can tell the seasons are changing by a drastic drop in the temperature, in Florida, we know it’s fall when Starbucks starts selling their infamous Pumpkin Spice Latte.  Although, I am not a fan of the drink,  it’s always exciting to see pumpkin making an appearance. To celebrate the season, I decided to jump on the pumpkin band wagon and make some pumpkin pancakes using a a recipe found on Epicurious.com. Even though I hate following recipes, I pushed through and managed to make a delicious breakfast.

Simple and Delicious Pumpkin Pancakes
Recipe adapted from Epicurious.com

What you need:

1 1/4 cups unbleached all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
a dash of cinnamon
3/4 teaspoon salt
1 1/3 cups whole milk or skim milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup dark chocolate chips (optional)

What you need to do:

Whisk first 5 ingredients in large bowl to blend.
Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well.
Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick).
Using electric mixer, beat egg whites in another medium bowl until stiff but not dry.
Fold whites into batter in 2 additions.
Brush large non-stick skillet with oil; heat over medium heat.
Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side.
Repeat with remaining batter, brushing skillet with oil between batches.
Serve with syrup.

Enjoy!

Boho Chic

I am currently crushing on the flower crown trend.  I’ve noticed the headgear in a few magazines, and love the whimsical look it adds to a simple dress…especially a wedding dress. You can find a ton of pictures on Pinterest and can score an inexpensive floral headband on Etsy.  If you’re looking to add a tidbit of vintage glam to your big day, check out the ideas below.

 

flowers{image source}

flowers{image source}

Flower Crown{image source}

If you are thinking of adding a bohemian headpiece to your bridal ensemble, or just want to rock a flower headband for fun, here are a few shops to check out: Whichgoose, Beau xoxo and Peckled

Happy planning! xoxo

Day 3, 4 and 5: Going Vegetarian – Quinoa Stuffed Peppers

Day three and four were pretty uneventful.  Since we were busy running around and attending events, we ate leftovers on Wednesday and ordered a pizza on Thursday. Nothing too exciting.  However, I did notice a few things during this challenge.

Cheese

1. I don’t feel as hungry as I thought.

2. I didn’t lose any weight.

3. Cheese is somehow incorporated in to every meal.

Overall my vegetarian experience has been positive. Next week my husband wants to try the Paleo diet. I tried it once before and liked it, plus I’m up for another food challenge.  This time I won’t cheat two days in.

On Friday (day 5) we had time to make dinner and decided on  stuffed red peppers.  Here’s the run down. Wash two large red peppers, cut off the top and remove the seeds, drizzle with some olive oil and pop in the oven for 10-12 minutes at 375-400 degrees. While the peppers are cooking, bring two-three cups of chicken broth to a boil, add in one-two cups of quinoa and cook for 10-12 minutes as well. Chop up what ever vegetables you have in the refrigerator – I used zucchini, red onions and green onions.  Once the quinoa is cooked and cooled, throw in the chopped veggies, add you favorite cheese (see cheese is everywhere) mix and stuff in to the red peppers. Layer more cheese on top and pop back in to the oven until warm and toasty.  I use the cheese as my timer – once it’s melted, it’s time to remove.

Stuffed peppers{The photo’s not too pretty…I was in a rush and running late for my riding lesson. }

For a side, I chopped up some red potatoes, coated them in oil, salt, garlic powder and cayenne pepper and put them in the oven, which was set at 400 degrees for 20-25 minutes.  Instant french fries!

Tonight we will be making Cauliflower Pizza.  It’s delicious, but a pain to make since you have to use a blender.  I’ll post the recipe tomorrow.

Enjoy your weekend! xoxo

Day 2 and 3: Going Vegetarian – Tacos

I confess. I cheated and had a few chicken tenders last night (day two) while out celebrating a friend’s birthday.  I tried really hard to resist the urge, but my day was stressful, and all I wanted to do was indulge in fried food while sipping a strawberry martini. Sad I know.  But don’t worry, I am back on track. For tonight’s dinner we tried Beyond Meat, a gluten-free and soy-free beef substitute, and made one of our favorite meals — tacos!

tumblr_n04w3lGbyx1rneeiko1_1280{image source}

I was pleasantly surprise with how good the beef-free crumbles were.  They didn’t taste fake or processed and the consistency was very comparable to ground beef. I especially like the seasoning.  We opted for the “fiery” option and it had a slight kick but it wasn’t overpowering at all.  It tasted just like the seasoning we would have normally used if we bought one of those handy taco seasoning packages at the store.  Oh, and the best part…The beef-free crumbles just need to be reheated to eat so prep time is minimal.

I don’t have a recipe that I can share…Basically, we just used the Beyond Meat Beef-Free crumbles, opened a can of black olives, chopped some lettuce, green and red onions and had some salsa and sour cream on the side.  Instead of hard shells, we used soft flour tortillas. Super simple but satisfying.

tacos1

Day three was definitely better than day two, and I promise no more cheating…well unless martinis are involved!

enjoy! xoxo