It’s All the Rage

There are two things running rampant in blog-ville these past few days.

One, pumpkin.

And two, a pesky little thing we’ll call the MC article. Lets talk about pumpkin first. Pumpkin is a lot happier.

So, brew yourselves some coffee…

…and lets discuss how to go through a can of pumpkin in just one day. Yes – that’s right. I’m sort of bummed. I usually prefer the smaller cans because the big cans are…just too much pumpkin all at once. And now I don’t even have pumpkin left to have overnight oats with tomorrow. Nice going, Jess.

Apparently, I was really into “tutorial-type” pictures today.

If you bear with me through them all, I’ll show you a Teddie video tomorrow. Don’t get your hopes up, though. We’re not doing anything, I just show you him trying to eat a carrot for two minutes and forty seconds.

Anyways. We’re gonna make pumpkin pancakes with an apple compote type topping. Yes, I said pancakes. I was feeling adventurous.

Start by chopping up a nice, fresh, crisp, local apple, and sautee it in some almond milk, cinnamon and a teensy drizzle of maple syrup over low heat while you prepare everything else. If you’re good, the timing will be impeccable, I promise you.

And meanwhile, mix together 1/4 c. quick oats, 3 T. WW flour, 2 T. oat bran, 2 T. raisins, baking powder, 1/4 c. pumpkin, 1/2 t. cinnamon, 1/4 t. nutmeg, 1/2 T. molasses, 1/2 c. almond milk, 1/4 c. pumpkin puree, and a chia egg and pour by 1/4 c. scoops into a preheated non-stick pan sprayed with olive oil spray. Or coated with real oil, whatever.

I know, I know. Teflon and spray oils, I’m surprised I’m still kickin’.

Whilst those are cookin’ (cause they take forever, and reminded me why waffles are so. much. more. convenient.) take your vitamins…

…and make the prized peanut butter sauce. It’s quite simple. Like sunshine and spaghetti.

I currently have a big jug of Canadian maple syrup, though. It was an accident, I swear. Please don’t throw me out to spend the night with the horses, please don’t!

I just mush-mix about a tablespoon or so of peanut buttah with maybe double or triple the amount of kefir, and a lil’ drizzle of maple sizzurp.

Don’t forget to keep stirring your apples!

Don’t forget to flip your pancakes!

You could probably make four normal sized ones. I, however, grew too impatient for that and just made the last one really huge.

And toasted the first two while I waited. Please tell me I’m not alone and you guys toast your pancakes, too. So good!

Add some raisins to your apples in the last few minutes or so! They pucker up and…well, who doesn’t like apples, cinnamon, and raisins?! You cook it until the liquid is just about gone and/or the apples are soft. You can add more milk if you haven’t reached the desired consistency yet.

And plate it all up!

These obviously aren’t your typical pancakes – they’re like oatmeal in the middle, all mushy, pumpkinny, and yummy – which was just what I was going for! If you want a really excellent “real pancake” recipe, however, might I suggest this one?

It still doesn’t feel like “pumpkin season” yet, and so I was apprehensive about breaking out the pumpkin – but once I did, there was, apparently, no stopping me.

When I came home from the barn, I had to fix up a pumpkin green monster!

Topped with wheat germ, pepitas, and figs with a slice of toast and cashew butter.

And then, I baked.

I baked pumpkin birdseed bars, of course! Except, after the fact, they’re more like gingerbread birdseed bars, but I’m not complaining. It made me realize – why hadn’t I thought to make gingerbread?! Sure, I made ginger ones (which, by the way, my mom brought to work and told me her co-worker wants the recipe! I was flattered.) but that differs from gingerbread.

Combine 1/4 c. rolled oats, 1/4 c. puffed millet, 1/4 c. pepitas, 1/8 c. chia seeds, 1/8 c. poppyseeds, 1/8 c. chopped walnuts, 1/8 c. sunflower seeds, 1/8 c. protein powder, 1/4 c. raisins, 1 t. cinnamon, and 1/2 t. nutmeg

…and then play with molasses. I paid good money for this organic, fair trade molasses! …and was unashamedly mesmerized by how gooey and dark it was!

In a smaller bowl, combine 1/4 c. milled flaxseed, 1/4 c. pumpkin puree, and 1/8 c. blackstrap molasses.

Mix it all up…

…and then combine it with the dry ingredients. It won’t be easy at first, but neither is life. I’m just prepping you for the real world.

You might need a little more moisture – that’s okay, just pour in 1-2 T. of unsweetened almond milk. You’d rather them be too wet than too dry! Unless you’re…different.

And heck, now that you mention it, some ginger syrup would taste pretty fine, too! Just a drizzle will do.

Before anyone asks – no, by technical definition, this is not a “bar pan.” It is to me, though, so it will continue to be called that by moi.

It is, however, a mini loaf pan. It’s the equivalent of an extra large muffin pan, I think.

Make sure you press them down really, really good! Sort of press and smooth, ya know?!

Bake them for 10-15m at 375*. More for crunch, less for…goop? Whatever floats your boat.

I think I did 13 minutes, and have a wonderfully moist yet still “bar-y” texture.

Yes, 13 minutes. That’s  a big deal for me, considering when cooking things I prefer to go in multiples of five.

Believe it or not, I did more with my life than bake pumpkin today. Aside from playing with Teddie and the other ponies, doing homework, and getting in some twerkin’ out, my big bargain buys came from SmartPak.

Why yes, yes I do jump at the chance to save 90%. This jacket was originally $236 (honestly – who pays that?!) and I paid $24. Oh, yes. And the vest, too. I had to.

But, continuing on in our practices of pumpkinism, lets make pumpkin baked gobbletti! Gobbletti (or gobetti? I don’t know) is a form of pasta, if you’re scratching your heads. This was based on a Veganomicon recipe. It’s my “I don’t feel like dirtying dishes and want to get more reading done rather than stand over the stove” version.

Nuke a couple handfuls of baby spinach in a large bowl until it’s slightly wilted. Stir in 3/4 c. pureed pumpkin, 1/4 c. chopped red pepper, 2 T. diced red onion, a generous pinch of nutmeg, 1 t. date sugar, generous 1/2 c. black beans, salt, maple pepper, and ground black pepper.

Thin it with water (1/2 c.?) and stir in your pastaaa. I love this shape! Shape really is everything.

Cover, and bake at 375* for 45 minutes, or until the pasta is cooked.

I topped it with some dried sage, chopped walnuts, and paprika. It was lovely. But apparently I was too eager to eat it to take a good picture.

I made a double batch, though – maybe tomorrow I will.

Or not.

Anyways. This post was needlessly picture heavy, sorry about that. Now onto something a little more serious that I’ll preface with this: I was, and am still not, one to get involved in drama-rama. All through high school and still now, I don’t really care about who said what and she said that. I don’t keep grudges, I don’t retaliate, I try not to get too upset. Life is too short for that junk. When I read the Marie Claire article that I’m sure you’ve all heard of, my heart hurt for those bloggers. I just can never understand when people are downright mean.

I’m not going to defend them (Not only have they done it quite eloquently thmselves, but I don’t know them) because it’s not my job. In fact, sure – the article raises a good point, though quite arguably, one that could have shown both sides of blogging… because here’s the positive: it can educate for the better, and counter against disordered eating, too. I am only where I am now because of these blogs. The media sure as heck didn’t have anything to do with it. Blogs have done more for me than the public and media has, and media is far more commonly seen than the majority of the health blogs out there. When I first started blogging, I was all about “shortcuts.” Sugar free maple syrup, because obviously chemicals are better than real food. Stevia, because of course any form of calories from sugar were the devil. Oil alternatives, because of course there’s no such thing as healthy fat.

Note the sarcasm. When we go through the grocery store aisles, see commercials on TV, and see advertisements in magazines, it’s all low-cal, low-fat, sugar-free, fat-free “food substitutes.” I don’t know about you, but that’s not what I see from the majority of blogs I read. And if I read one that I don’t agree with, I don’t have to read it. Ahh, the wonders of that cute little red “X” in the top right corner.

So, that’s that. I wasn’t going to say anything, but I feel like by not, I am turning a blind eye. So yes, I understand that while the article may raise a valid point about some blogs, I also understand that when it comes to the blogs in question, I’ve never been more inspired to become the best “me.”

And that’s that. So – what’s your favorite pumpkin dish?!

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36 Comments

Filed under breakfast, cooking, dinner, foodblog, health, health food, lunch, recipe

36 responses to “It’s All the Rage

  1. pumpkin oatmeal. i only add about 1 tablespoon to each bowl, though, and of COURSE they only had the mondo-super-huge cans of pumpkin for sale. I will literally be working my way through this can for the rest of the month and probably half of November as well as long as it keeps.

  2. my fave pumpkin dish…that pumpkin latte a made a few posts ago and the amaranth bowl!! they were both AMAZING> i totally toast my pancakes..and waffles…!! it is good. your bars look awesome!!! i’m so happy i need bars now…and i have almost all those ingredients!!! yay. nice jacket..i need to take u shopping..you seem to know how to score the deals! i’ve been jealous of that “bar pan” since day one. 🙂

  3. You ate such great food today! I’m jealous!!! 🙂

    My favorite pumpkin dish has to be pumpkin oatmeal or pumpkin bars!

  4. Those pancakes look amazing!

    I love pumpkin muffins!

  5. My favorite pumpkin recipe’s good ole’ pumpkin pie- I cannot wait to dig into some for Thanksgiving. 🙂

    That MC article really irritated me. It was so one sided and prejudice..but yeah, I can see her point that *some* blogs can be a bad influence, but I definitely don’t agree that those blogs are. Buit with her coming from a magazine that features stick thin models, she has no right to call them a bad influence.

  6. Pumpkin dish? The can that it comes in of course.
    But in all seriousness, back when I was “Splenda-lovin’ and oil-fearin'” I made a crustless pumpkin pie and I’d like to make a less deprived version because pumpkin pie is my favorite pumpkin dish (I’ll still veganize it because I don’t like to waste eggs :P))

    I laughed while I was reading about the apples and the impeccable timing. “Saute apples, now combine 12 different ingredients and whip that up…” Too funny.

    I’ve never toasted my pancakes! I’ll have to try it. Back when I used to buy boxed pancakes… I was kind of the opposite: I used to eat them frozen right out of the box. The texture of a frozen pancake is just wonderful. 😉

    I like your creative use of pumpkin in so many recipes in just one day too, that’s purely amazing. Something I could only pull off at home. I need to try more savory pumpkin recipes though! I’ve wanted to make sauces (pasta dishes) or chilis with pumpkin and I just don’t like taking the jump for some reason. I don’t think it’ll turn out horrible I’m just… lazy? Haha, I don’t know. What I do know is that I made the cashew-curry-carrot spread today and it’s still one of the most delicious things I’ve ever eaten. *Hi-5*

  7. i need to try these birdseed bars some day. they look so good!
    mmm pumpkin. loving these recipes. i don’t believe i’ve ever toasted pancakes before….
    i think pumpkin pie will always be a favorite. i really want to try pumpkin butter. and pumpkin soup.

  8. Favorite pumpkin dish – that a toughie!!! I love it in sweet dishes like oatmeal, yogurt or muffins but I also have made it with whole wheat pasta. What a day filled with such great eats – love that pasta recipe!!!!! I too need to buy that “loaf” pan – its the perfect size for homemade bars!!!
    Great comment on the article – what i love about your blog is how “real” and honest you are with your readers!!!

  9. yay yay yay, PUMPKIN!!! once you open a can you can’t stop using it;)

    i can’t choose my favorite pumpkin dish, but may i just say your pancakes look textural and awesome! i want to eat you food.

    i’ll be in vermont in a couple of weeks, and i may just have to pick up some mad river mojo- looks flavorful! Enjoy the pumpkin!!
    ~Em.

  10. You have been food preppin’! Good looking stuff – I’m a fan of anything with molasses in it…been known to drink the stuff (I blame a need for iron).
    And there is no shame in going through a can o’ pumpkin a day. This week I’ve eaten a full-on sugar pumpkin for dinner each night. I might turn orange soon.

  11. Even thought it wasn’t directly pointed at me, I was SO upset by that article. It really ruined my day. I look up to those girls because of their healthy outlook on life. Obviously they are food bloggers, so cooking and food are a huge part of their life. It is easy to point a blind finger at someone and be accusatory. I agree that they all handled the situation with class. I’m glad that you brought it up as well. Your right, Life is too short to cry over spilled milk. Plus..I rather use the milk to bake instead.

  12. I can’t believe how versatile pumpkin has become. It’s so nutritious, why not put it in everything?!

  13. I couldn’t agree with you more. Drama is not my thing but I personally felt offended by that article because those blogs she mentioned, THOSE were the first I started reading and the ones that got me towards getting over my disordered eating and becoming who I am today. So because of that, it breaks my heart to see those I care about attacked publicly in such a way.

    Anywho.. pumpkin pancakes, i’m ALL about them!

  14. I don’t actually like pumpkin much… except in oats. And I have a lot of pumpkin…

    Impatience with pancakes is a chronic problem for me, which is why I just make them in the microwave! I’m willing to sacrifice a bit on aesthetics and texture for that. 😉 And I am dying for a pop-up toaster like that, except that I’d probably just toast an entire loaf of bread for the amusement factor. Daily.

    I avoid drama too… but that article bothered me because of the WAY it was written. It did raise some valid points, but I wish it didn’t attack bloggers personally like that. It’s just… mean, and unfair, and completely unwarranted.

    ❤ ❤

  15. I love your response to the MC article…well said lady! I don’t see any of the low-cal fake ingredients all over their blogs at all…the focus is on real natural healthful fuel/food and even healthy indulgences. It really is sad that the article was so one sided. Oh girly, love all the pumpkin in this post! I totally want to make those pancakes in the morning, yum!

  16. An eloquent response to such an unfortunate article. I’ve been glad to hear that so many people are reading this article with a critical eye. I know that many of those blogs have offered me so much encouragement over the past few years, and I’m sorry that they had to go through that media beating…but enough of that. Your pumpkin recipes and eating made me happy. I just bought 10 cans of pumpkin today. I’m turning into the pumpkin lady! But how could I pass up on 80 cents cans? I’m thinking about buying some more tomorrow 🙂

  17. Pingback: all about it. « A Fresh Dille

  18. I am already full of commenting on MC, so I’ll just note that I agree with you – yeah, I never picked up on all those “she said, then she said” games – wild thing is, in many workplaces with lots of women, that s*** continues! I didn’t quite believe it until a friend of mine got a job in a girl-heavy office.

    I am SO looking forward to seeing Teddie munching a carrot, haha 🙂

  19. Very well said about the MC article! And while I’m on the topic – a BIG thank you to the recent comments you’ve left on my past 2 or 3 posts – they’ve meant a lot!!
    And now, I’m mad at you. Well, not really – but I was all prepped today to do some nooch pasta thing with lunch..til I saw your pancake recipe (and the TOASTING! I’d never thought of that!!). So I thought ok, veto my idea, do that. THEN I saw the pasta/pumpkin thing and thought it sounded INCREDible.
    THen. I remembred that I don’t have canned pumpkin. I only have whole squashes. And it sure is time consuming to roast it up and cool it and mash it, THEN do an entire recipe. so now I’m back to being confused!! LOl – darn you 😛
    Buut on a happier note, I can’t wait to see the Teddie video 😀
    Oh, and what a bargain with the clothes! Certainly worth writing home about 🙂

  20. I couldn’t have said it better myself Jess… thanks for speaking out 🙂 You did a fabulous job!

    I bought a can of pumpkin that I’m thinking about breaking open 🙂 I can’t decide if I want it’s debut to be in pancakes or in oatmeal… but it doesn’t even matter because I can’t stop eating this bread I have for breakfast anyway. Haha!

    I love the tutorial style photos. Love them! I think it’s the only thing that helped me make it through the eggplant strata recipe, so don’t quit! I kind of wish I had all the ingredients for your pumpkin birdseed bars because they look awesome.. but I don’t :/

    ❤ Tat

  21. I already posted my own thoughts on the MC article. I don’t exactly read the blogs mentioned anymore, but I did think the execution of the article was horrible.

    I like pumpkin pancakes. Have you tried pumpkin croquettes? It’s amazing, too.

  22. I think my favourite everyday pumpkin dish is pumpkin oats… but pumpkin pie is my favourite treat food!

    What a bummer that you don’t even have pumpkin leftover for pumpkin oats today! But at least you still made some fabulous recipes with all that pumpkin! I’m especially intrigued by that pumpkin pasta. I’ve never tried pumpkin in a savory dish before! Plus I can’t wait to try out more of your recipes after trying your stuffed squash in my latest post. 😉

    I totally agree about that article. The media is part of the reason I struggled with disordered eating, whereas blogs were the reason I was able to get better. I wish the article had touched on all those positive aspects of blogging. And yes, there are some blogs that portray unhealthy habits out there, but they pointed fingers at the wrong bloggers. None of those blogs mentioned display disordered eating in the least!

  23. Pumpkin muffins are my all time favorite, but pumpkin pancakes come in a close second! As for the article, I am wondering if magazines are taking a hit with advertisers lately due to blogs? You see, I have actually stopped reading a ton of publications because I get more real information from blogs especially when it comes to product reviews. I think you were right on in what you said. I like your point of view…and your jacket! Enjoy your day!

  24. time for happiness

    Your pancakes look so awesome! I love that you show it step by step so that way if I ever venture out to make it, ill know if ive messed up 🙂 I love your blog and all the positive energy you put out there, and even though the MC article was.. well in my opinion a joke.. I liked the way you went about talking about it. I couldnt agree more.
    Looking foward to reading more! ❤ kimi

  25. I am so jealous at all your pumpkin foods :/
    I still haven’t had the perfect pumpkin this season

  26. i laughed at loud at your use of twerk, which led me to this: http://www.urbandictionary.com/define.php?term=twerk. and the thought of you twerking made me about pee myself.

    • oh jeezum, maybe i ought to watch myself…i can assure you i was not twerkin’ out by the urban dictionary meaning of the word! baha…that’s too funny. around here everyone says they’re twerkin when we’re at work/the gym/school…not shaking their booties 😛

  27. You are just too amazing in the kitchen missus, stop making me jealous! No but seriously, your blog is helping me SO much right now because I feel so uninspired with my meals with all this freezer food around me going on that your ideas are saving me! I made my own version of your stuffed butternut squash tonight and aaah it was AMAZING 🙂
    Hmmm with pumpkin, I’ve only ever made pumpkin muffins and gosh they were amazing because they had maple syrup in them too yum yum! But I don’t ever know what to do with it…I want to be creative and make loads of pumpkinny things but I guess here in the UK it’s so rare that there’s little inspiration around to help other than if I see something on blogs. I’m even fortunate enough to have a can of pumpkin right now which is very rare for a UK person!! Hehe be jealous people!! But I am at a loss as what to make with it that I feel like hmm…
    Oh and I’m also loving your bowl meals. I have totally been having those too as I suddenly get loads of things that need eating all at once!

  28. *evil laugh*

    Now you are one of us….once you crack the first can you just can’t stop, right? I’ve had an continuous open-pumpkin can loop going for about two weeks now.(0:

    Spot on about the article, BTW.

    ~Missy

  29. Love the pancakes. I am all about creating various pancakes.

  30. Pingback: Jackpot « Healthy Exposures

  31. highonhealthy

    I’m not one for drama either but I’ve learned to deal with it since the majority of my friends seem to thrive with it. However, I did jump in and voice my opinion about the article. I needed to.

    So.. you used an entire can of pumpkin in ONE day? You are kind of magical. I’m still working on the one can that I opened about a week ago.. I wonder how long pumpkin takes to spoil. I guess I’ll just have to use it up by making your recipes! 😉

  32. Pumpkin cheesecake cookies!

  33. Pingback: It’s Here, It’s Here! « Healthy Exposures

  34. Pingback: So Long, October « Healthy Exposures

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