Can you believe it’s almost HALLOWEEN and time to Fall Back? I am so ready for the time change because it’s SOOO dark when I go to work in the morning. I have to admit that it’s a pretty awesome way to start my day by watching the sunrise as I drive into work though….
I am a total believer in eating what you crave. I woke up this morning craving two of my FAVORITE things ~ Apricot Preserves & Crunchy Nut Barn Almond Butter.
I LOVE that the BioNature Apricot Preserves are sweetened with apple juice vs sugar!
I toasted up 2 slices of Nature’s Pride 100% Whole Bread and smothered them in apricot almond goodness!
Mid morning I grabbed a Low-Fat Cabot Cheese and a mini fuji apple.
Lunch today involved more Halloween shopping or lack there of and at stop at the Over The Top Shop for Froyo!!!! Today’s mix included SNICKERDOODLE (YUM!!!), Peach-Mango Tart and Vanilla with sprinkles and crumbled waffle cone.
As I was eating this I was really thinking how it would be AWESOME to have a Cuisnart 45-Mix-It-In Soft Serve Froyo machine at home! Maybe for CHRISTMAS 😀 *wink, wink* LOL….I don’t know though – that could be a BAD thing to have froyo that accessible!
Lunch started out with this togo Thai Salad with Peanut Dressing.
However, the spicy broccoli shrimp I got to go with it was NASTY! It was ALL fish sauce and i just couldn’t eat it at all. I skipped lunch and opted for a bigger afternoon snack.
Whole Foods Organic Stone Wheat Crackers, Laughing Cow, Lean Turkey and FIZZY water! I was STILL hungry after so I grabbed an organic orange for dessert.
My co-worker who won the Organic Veggie Box from work broke out a super cool new to me veggie that I had to snap a picture of. Any guesses on what it is?
It’s a RADISH ~ Kinda crazy! I am not a fan of radishes but I had to try it because it looked like a mini watermelon. The flavor was interesting ~ it tastes like spicy cabbage. I like the heat, but, I am still debating the cabbage flavor.
When I got home The Husband was singing ~ “I got a cookie and you can’t have one!” LOL. Look at how AMAZING these snicker doodles are – perfectly round too! He got it at work. Of course, I snapped off a bite ~ MMMM ~ so much to LOVE about these cookies ~ cinnamon, sugar, butter, chewy….Need I say more.
Dinner tonight started out with roasted these cute Organic Sweet Dumpling Squashes I got at the market on Saturday. I decided they would make the perfect chili bowls.
I cut them in 1/2, de-seeded and rinsed them out.
Then, rubbed with a little Extra Virgin Olive Oil and sprinkled with sea salt.
Perfectly roasted at 400 for 30 minutes.
While the squash roasted, I whipped up a Smokey Black Bean Salsa Chili that I saw in the October issue of Cooking Light. The recipe was lightened up by the enlightened chef and sounded amazing ~ Beans, Bacon, Turkey, Spice ~ YUM!
I picked Trader Joe’s Spicy, Smoky Peach Salsa as the STAR ingredient.
Step 1 ~ Puree 1/2 your beans with brown sugar and water.
Stir in your remaining beans ~ I accidentally opened TJ’s Cuban beans instead of black beans ~ so I went with it!
Step 2 ~ Brown your 99% Lean ground turkey in nonstick spray. It’s important to pick the 99% lean to ensure you are getting turkey breast vs thigh meat and skin.
Step 3 ~ remove your browned turkey and add your onion and bell peppers.
and your BACON! Cook about 5-10 minutes until the onion is soft and slightly browned.
Step 4 ~ Add your turkey and spices.
Plus your bean mixture and salsa.
Step 5 ~ Add your beef broth, tomato paste and crushed red pepper flakes (b/c you forgot to with the spices :). Stir to combine, bring to a boil, reduce heat and simmer for 30 minutes.
I subbed ff Greek Yogurt for the sour cream and added, lime juice and cilantro.
To create a fantastic chili topper.
Sweet Dumpling Chili Bowl, plus Smokey Black Bean Chili plus cilantro lime “sour cream”. MMM ~ DELISH! I LOVED how easy this recipe was to make, but, I am not sure that the bacon really mattered. You didn’t really taste it and if I am adding calories for something like that, I want to TASTE it!
Sweet Roasted Squash in every bite! I really do think that this type of squash tastes bit like pumpkin, but, not as strong.
While the chili was simmering, I whipped up a batch of Carrot Pumpkin Cupcakes with Fresh Whipped Frosting. Would you believe me if I told you this is a low-cal recipe?!
Recipe coming up next! Tonight is the last night to WIN COOKIES!
that chili LOOKS AMAZING! I must try it. the picture tutorial really helps. mmm carrot cake. MMM good. I have to try that carrot cake pumpkin recipe you have.
That’s one of my favorite salsas ever. I top tuna burgers with it in the Summer
YUM-O (sorry I sounded like Rachael Ray right there)! I love this recipe and the usage of bacon and lean turkey. What a great fall meal! Those carrot cake cupcakes looked quite delish as well. What a perfect dinner and dessert for this time of the year. Love your blog BTW!
IMHO, black beans and squash were MEANT to be together!
I love your sunrise photos! Thanks for the the Cabot photo & mention! And that chili recipe looks just amazing! My family is going to love it! I’m making it tonight before the trick-or-treating (they have to eat something healthy to have the energy to trek the neighborhood,. right?
I’m linking to your post from our facebook page: http://www.facebook.com/cabot also! And thanks again!