Never thought you’d see that title. Besides the waking up at 5am this morning, I’d never been more glad for a weekend to end. Grant me a five second pity party! Friday night after getting all pretty and waiting at the restaurant (alone) for 30 minutes I learned the other person (I was meeting) had overslept so I dragged myself to Whole Foods for dinner. Then Saturday night I indulged my inner fat talk while getting ready to go out so I already felt slightly depressed. And at one bar, this drunken man comes over and starts gushing about how beautiful my friend L is (and I completely agree) but then he looked at me and told me that I looked mean and unapproachable. He continued telling me that guys probably thought I was pretty but I scared them away because I look like a bitch. Ummmmm, thanks? And then Sunday morning I wake up early, metro to Eastern Market to meet my friend for brunch. After 20 minutes of waiting, I receive a text stating my friend had just woken up…sigh. What a weekend?!? But I bought myself gorgeous fall flowers to decorate my apartment and cheer me up:
I love the bright colors.
And today I’m in love with the new products I found at the grocery store:
Trader Joe’s Peanut Flour
Check out this nutritional stats for 1/4 cup:
16 grams of protein!! I’m predicting lots of loaves of Peanut Butter Banana Bread with some of the peanut flour subbing for the regular flour for a stronger peanut flavor.
365 Brand Unsweetened Almond Milk:
Similar nutritional statistics as Almond Breeze but cheaper!!
And I’m still infatuated with pumpkin in everything. I love mixing pumpkin and greek yogurt into my morning oats. I also love baking with pumpkin especially:
Mini Maple Pumpkin Muffins (adapted from The Happy Herbivore):
Ingredients:
- 2 ener-g egg (2 eggs, flax eggs, etc)
- 1.5 cups whole wheat pastry flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 0.5 cup Stevia in the Raw
- 1 cup canned pumpkin
- 0.75 cup unsweentened applesauce
- 0.25 cup maple syrup (I used sugar free)
Directions:
- Preheat oven to 350 F
- Prepare egg replacer
- Mix together dry ingredients (flour through sugar)
- Add on top of dry mixture: pumpkin, applesauce, maple syrup, and egg replacer
- Mix until all ingredients are combined
- Spoon into 24 mini muffin pans
- Bake for about 15 minutes
I love how imperfect the muffins look. I’m also a huge fan of mini muffins because then I can just pop them into my mouth!! My apartment smelled amazing and matched my decor:
My mother gave me the ceramic pumpkin and I purchased the two mini pumpkins at Whole Foods. I love decorating for the holidays. I can’t wait till Christmas.
How was your weekend? And how have you been using pumpkin?
– and I would have bitch-slapped him after that too…;)
