I would be a terrible wannabe food blogger if I didn’t post about some of my favorite fall-y, pumpkin-y foods, right?! I like to think that I am only minimally affected by the pumpkin craze (am I the only one who thinks PSLs are sickeningly sweet?) but I know that isn’t true. The minute the temps turn a little cooler, I whip out the pumpkin and incorporate it into everything. Two years ago the palms of my hands actually turned orange but we won’t discuss that.
1. Candy corn “trail mix.” This illustrates what I like to call the Candy Corn Paradox- I hate candy corn, but I love candy corn + peanuts. Must be the sweet/salty thing? Either way, this is the easiest, yummiest, halloweeniest snack and there will be a perpetual bowl of it sitting on my counter this fall.
2. Pumpkin, date, & chia overnight oats. I think I have had this for breakfast every day for the past 2-3 weeks. I can’t get enough! I make it the night before and grab it to eat in the car on my way to work. Bonus- it tastes sooo good with coffee. Here is the basic recipe I use:
-1/2 cup oatmeal
-4-5 chopped dates
-1-2 tablespoons chia seeds
-big spoonful of pumpkin
-1ish cup (maybe less) milk of choice
-lotssss of cinnamon
-toppings (refer to #3!)
I mix it up in a mason jar the night before and voila! In the morning you have a magical breakfast. I love adding nuts/nut butter on top for deliciousness and satiety.
3. Roasted salted sunflower seeds. I don’t think these have anything to do with fall but why are they so good in and on everything?? I put them on salads, oatmeal, a spoon, you name it. These are relatively cheap at TJ’s and lately I have been loving them on top of salad along with chickpeas, dill, and a lemon tahini dressing. They add the perfect amount of salty crunch.
4. Pumpkin buckwheat pancakes + maple syrup. Sorry, Aunt Jemima, but you aren’t cutting it anymore. My cousins recently brought me some maple syrup they tapped from their own trees, and it puts all of the store bought stuff to shame. I didn’t think these pumpkin buckwheat pancakes could get any better, but then the syrup thing happened and they totally did. Also, according to a trusted source (google.com), buckwheat has tons of health benefits and is pretty much a super-flour.
Here is the pancake recipe I’ve been using:
-3/4 cup buckwheat flour
-1/4 cup whole wheat flour
-1 tsp baking powder
-1/2 tsp baking soda
-pinch of salt
-1 tablespoon brown sugar
-2 tablespoons oats
-lots of cinnamon and allspice
-1 egg
-1 cup milk
-1 tablespoon melted coconut oil (I’m sure any oil would work here)
The pancakes are next level delicious with sunflower seed butter on top, like in the photo above!
5. Dill. So much for my fall theme, because I’m pretty sure this is more of a summer thing. Either way, I somehow just discovered it and have been adding it to whatever I can! Last Friday I put it on salmon along with some lemon + olive oil and it was delicious.
Thanks for reading, friends!
A Continual Feast 