Whole Wheat Pumpkin Bread

My mom has always made the BOMB pumpkin bread. It is so moist and tasty. She would send it back to college with me, and me and my roommates would steal cream cheese packets to spread on a slice or three for dessert. It is just SO good.

There is nothing quite like the smell of fresh pumpkin bread in the oven on a Saturday. And while I am trying to be more health conscious, I knew that I had to find a healthier option so I could still have a slice of fall.

I have tested a few different recipes, and this one by Little Spice Jar is by far my favorite. Moist, healthier, and the addition of citrus adds a little something you just can’t put your finger on.

Check out the recipe on her blog, I highly suggest you test it out this weekend!

Third Place Vegan Chili

I must admit, I am pretty dang proud of myself. I love to cook, and I love to eat what I cook, but when I entered the office chili cook off, I knew my dish wouldn’t stand a chance next to the meat packed versions. Surprising enough, out of the 25 entries, I took 3rd place!

Cooking chili, especially this time of year is so simple, hearty, and can be healthy. This version of my dish adds a hint of sweet and smoky bbq sauce and butternut squash. I will include a little runthrough of it below!

Ingredients:

  • 1 large can of crushed tomatoes
  • 1 small can of fire roasted diced tomatoes
  • 1 small can tomato paste
  • 1/4 cup bbq sauce
  • 1 can black beans
  • 1 can pinto beans
  • 1/2 cup frozen corn
  • 1.5 cup chopped butternut squash
  • 1/2 cup onion
  • 4 cloves of chopped garlic
  • 1/2 of each large green, red and yellow bell pepper
  • 1 poblano pepper
  • 1 long hot green pepper
  • 2 thai chili peppers
  • a pinch of chili powder, cumin and curry powder
  • Salt and pepper to taste

Sautee finely chopped veggies in olive oil until tender, add tomato paste and cook for about 1 minute. Add to slow cooker along with the rest of the ingredients, cook for 4-6 hours on medium setting.

Tada! So far this is my favorite version. Best served with some crushed multigrain tortilla chips on top.