It is October! My favorite month is filled with fun: my birthday, colorful leaves, clear blue skies, Noah's birthday, perfect temperatures, fantastic bike rides, trail runs, pumpkins, fall festivals, and Halloween!
Not knowing what to make for dinner last night, I decided to make desert instead. Healthy desert, of course. And since it is October, it had to involve pureed pumpkin. I decided on pumpkin cobbler - without the crust. It was taking way too long in the oven, so...
I decided to go swimming. The boys went to Karate.
I took a long hot shower. Saw my friend, Jennifer, at the pool. We talked for like an hour.
By the time I got home, the kids were asleep and I was starving!
So I skipped dinner (not always a fan of leftovers) and had pumpkin cobbler with banana and yogurt. Repeat once. Repeat twice.
Yumminess!
Guess what I had for breakfast this morning? More pumpkin cobbler, banana, and yogurt! Because - why not? Then I hopped on my bike for another shot at trying-to-keep-up-with-the-big-boys. I was really hoping for some girls to ride with as I try to avoid the pain cave during the off-seaon. Well, I was out of luck. 26 fast-looking and decked-out guys was all I got. You've got to love Flagstaff: we had 3 ITU pros among us (one from Ireland, one from Denmark, and one local) and who knows who else...
I got chewed up and spat out the back 3 times. All part of the fun, right? I was lucky to catch back up each time. After the 4th time (at mile 40), I was done. So I cruised back into town by myself and was loving life! Unfortunately, by the time I got home the cobbler was gone and I decided it was time for some veggies and protein...
Here is the pumpkin cobbler recipe. Adapted by me, of course. Let me know if you want the original version...
Filling:
1 large can pumpkin
3 eggs
1/2 c brown sugar (or honey, or agave)
1/4 c milk
2 t vanilla
2 t cinnamon
Topping:
1 c flour
1/4 c softened butter
1/4 c sugar
1 c chopped nuts
1. Mix filling ingredients together and pour into 9*13 inch pan.
2. Mix topping ingredients together and sprinkle on top of filling.
3. Bake at 350 for 40-50 minutes.
Enjoy!
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