The First Fall Vegetable Bowl. Vegeta-Bowl.

I can't get enough of this weather! Yesterday was the first day I felt like riding my bike in a long time. I rode to school and my legs felt like Jell-o all day, but the ride home (all downhill) made up for everything. The fall air also made me crave something different for dinner, so I bought a couple vegetables that really remind me of the cold weather: sweet potato and squash.

I peeled both vegetables and cut them into cubes. Then I steamed them for a little while and added some kale at the end, since it cooks so quickly. Then I topped the vegetables with some of my trusty yellow-curry-pumpkin-hummus sauce (which deserves a much more appealing name) and some walnuts and raisins. The perfect dinner before curling up in a chair, next to an open window, on a cool, quiet Monday night.

Pumpkin Hummus and a Delicious Discovery

I'm not quite sure exactly how I made this. Sort of made regular hummus, minus the garlic, and added half a can of pumpkin. I also added some spices along the way, like Pumpkin Pie Spice and ginger. It was good, but I wasn't sure what to really eat it with. It was too sweet for dipping vegetables in, but not quite sweet enough to be a dessert. I couldn't stand to waste it, so I just put it in the fridge to figure out later.

The next day I was making good ol' quinoa and steamed vegetables (broccoli and carrots, to be exact), when I had the idea to mix the pumpkin hummus and leftover yellow curry sauce . It's not even that the two sounded good together, I was just desperate for a sauce and had no other choices. Turns out, they are perfect together! I keep thinking of other things I can use this on, and can't wait to write a recipe for it.

Delicious Yellow Curry

Well, a few nights ago my friend and I made yellow curry. The recipe we used was modified from one on about.com and was, as his friend insisted, "the best curry recipe ever." We poured the sauce over potatoes, tofu, and jasmine rice and it was pretty good. We both agreed that we'd add more flavor to the sauce next time, but I was proud of our beautiful meal anyway. I think the deer antler dishes really add something, too...

2 green hatch peppers

1 yellow onion
1 thumb-size piece ginger, sliced
3 large cloves garlic
1 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. cinnamon
1 tsp. turmeric
1 Tbsp. brown sugar
1 can coconut milk
Juice from 1/2 lime
1 Tbsp. ketchup
handful of cilantro

Just blend all the ingredients except the cilantro in a food processor. When potatoes and tofu (or whatever else you decide to pour the sauce over) are cooked, combine them in a skillet with some of the sauce for just long enough for the flavors to combine. Most importantly, SAVE THE LEFTOVER SAUCE.

Overnight Oatmeal

All you have to do is mix oats, enough almond milk to cover them, and some cinnamon in a bowl. Then cover the bowl and refrigerate overnight. In the morning, I like to add frozen bananas, chopped walnuts, raisins, etc. You don't even have to sweeten the oats if you use vanilla almond milk.

 I assume that this is a healthier way of preparing them, since you don't lose any nutrients during cooking. But I could be wrong. Either way, I'm hooked!

Spinach Pesto Sandwich

The theme this week (and probably until this semester is over) is simple meals! I have been going non-stop between school, work, and different meetings and haven't had time to make a big meal. But it's a lot easier than most people think to eat healthy when you're in a hurry. 

The picture doesn't do this sandwich justice. All you need is spinach, tomatoes, pesto, mayo, and bread (I love Orowheat Sandwich Thins because they're not too heavy). Mayo on one bun, pesto on the other, with a pile of spinach and tomato in between. Easy!

Quinoa and Steamed Vegetables

I was craving some good green vegetables for dinner tonight. That's right, craving vegetables! I bought some broccoli, spinach, and tomatoes at the store, and then came home to figure out what exactly I'd make. I steamed the green vegetables in my steamer, and sliced up the tomatoes. I heard this weekend that tomatoes and broccoli are a "power-couple", meaning they are even better for you when eaten together.

I had some quinoa already cooked, and some carrots and corn in the fridge. Added some pesto to the quinoa and I had a perfect meal! I can't tell you how good quinoa makes me feel after I eat it, and the vegetables make it even better.

(Kind Of) Hummus

I'm so in love with this food processor! I havent had much time to cook lately, but I did make hummus a couple days ago. I could probably never duplicate it though, much less write a recipe. I just kept adding random things (roasted red pepper, salsa, ketchup?) until it didn't taste plain anymore. Definitely need some help with hummus.

I love hummus and carrots. And organic carrots were on sale for 98 CENTS per bag!

I just spend a few minutes preparing them and bagging them, then I have snacks for days.

I also use the peeler to make thin slices to go on sandwiches.

"Eating Healthy is Too Expensive"

1 head of Romaine Lettuce - $1.68

1 Cucumber - $0.48

1 bag of Carrots - $1.39

Campari Tomatoes (on sale this week!) - $1.98

Salad and/or Assorted Vegetables for several days = $5.83

My new favorite thing to do is buy vegetables, rinse/peel/chop them up, and have them ready-to-go in the fridge. It makes it easy to have a salad for lunch between work and class, but it also keeps vegetables on hand for sandwiches or snacks. It's a lot cheaper than buying a bag of lettuce, and preparing everything ahead of time makes it that much easier to eat more vegetables every day.