Welcome Fall

So fall is here in the midwest and I am embracing it gracefully... I don't mind fall it's just what comes after fall that I hate!!! I am trying to stay positive and keep a good attitude about myself. I just really have a hard time with the dark gray days that seem to linger forever. Winter really takes a toll on me... I am such the summer ocean girl at heart, it makes me the most HAPPY! I love the ocean because it is so free and untamed , even wild that is how I would describe myself a free untamed wild spirit!
I do love sunflowers in the fall they are such happy little smiling faces. I am embracing the wonderful smells of fall and the showering of falling golden leaves. The leaves have a nutty earthy smell about them. Mother nature is getting ready to tuck everything in for the winter. The squirrels are foraging, the birds are fueling up for their long trek south and the sun is slipping further away from the earth only to show it's pretty little face again in the spring. Fall is a time to reap all of summers hard work. It always amazes me how the earth goes through such an amazing transformation. Just when you think winter will never end spring announces it's arrival , the first daffodil rears it's pretty little head and the birds begin their springtime serenade. Somehow every year the earth wakes up from it's long winter slumber and welcomes us with it's rebirth of spring. So for now I will stay positive and dream of the first warm spring breeze. I will take this time to slow down and recharge my batteries and appreciate this fall season.
So in keeping with the fall theme and spirit I made a low fat curry pumpkin soup. I LOVE all things pumpkin. This really is a super easy healthy soup to make.

Fall is the perfect time to bring out the stockpot and make warming soups. This low fat cream of pumpkin soup is perfect on a cold fall day, or as an appetizer for a Thanksgiving dinner. I also topped mine with fresh sage, low fat greek yogurt and toasted pumpkin seeds. Of course my meal would not be complete with a little red wine, oh how I love Mr. Cab !

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1/8 teaspoon of cayenne pepper
• 1/8 teaspoon of cinnamon
  
• 1 tsp cumin
• 3 cups fat-free, low sodium vegetable broth
• 1 15-ounce can pumpkin
• 1 12-ounce can evaporated fat-free milk
• Freshly ground Black pepper to taste

Preparation:

Heat oil in a large saucepan over a medium heat. Add onion and garlic and cook until softened. Stir in curry powder and cumin and cook for 1 minute. Add broth and pumpkin. Reduce heat to low and simmer for 20 minutes. Add evaporated fat-free milk and cook for 2 minutes.

Transfer soup to a blender and blend until smooth. Recipe courtesy of low fat cooking

I hope you enjoy this fall season . Get out and enjoy all that fall has to offer, whether you go for a hike or a sunday drive through the country just get out and Breathe and Enjoy life!

S~

"Don't be afraid to lean into the wind, love the earth in all of it's natural glories, and take care of each other"
Tom Brokaw~

Poblano White Bean Chilli

Happy Friday!!! it was a beautiful fall day here in the midwest... My heart is happy and my spirit feels free... I love this little sunflower doesn't it look like a happy smiling face. It sure puts a smile on my face. I love sunflowers in the fall and daisies in the summer, both are happy little things.
Now for a little fall inspired meal Poblano White Bean Chilli
Recipe courtesy of Vegetarian Times Magazine

3 cups cooked white beans 1 recipe for Rajas
2 cups vegetable broth
2 tsp oregano
1 tsp cumin
1 cup fresh cilantro
1 cup corn
1 cup black beans
1 tsp lime juice
1/4 cup low fat milk
3 oz goat cheese
1/4 cup roasted pumpkin seeds

Rajas recipe :

6 poblano peppers
2 tsp olive oil
1 medium onion
2 cloves garlic thinly sliced
1 tsp dried oregano


Roast and peel poblano peppers on burner of stove top,then peel off charred skins
heat oil in skillet add onion, garlic cook for 5 to 9 min add oregano and poblano strips season with salt and pepper

Bring beans, rajas broth oregano and cumin, bring to a simmer and add corn black beans, cilantro and lime juice cook 15 min. warm milk in sauce pan , add goat cheese and stir until smooth
Serve chilli garnished with goat cheese and pumpkin seeds.

Pour yourself a glass of vino and sip and savor..

Have yourself a HAPPY little evening... Seeing that happy seems to be the the theme today what do you think of this wine glass? I just painted it with chalk board paint, so simple and so HAPPY Hope you have a super weekend... we are tearing windows out this weekend fun fun, the last house project and then every room has been re done. Stay tuned I will be posting the sun room make over, gonna have a warm beachy feel, can't wait until it's done!

Think HAPPY. Be HAPPY.

Roasted Red Pepper Dip

TGIF !!! well we are full swing into fall and on our way into winter. So what is a person to do to get through the long midwest winter??? Well for starters you have to stay active and find something to keep you moving.... For me it's is going to be yoga and riding the trainer. You have to keep your mind and body active along with keeping your taste buds from getting bored.

There is something comforting about a bowl of homemade soup , some good hearty bread followed with a nice glass of cabernet and some good oraganic chocolate. Now that is a match made in heaven. Since I have really gotten into cooking I am so amazed at how easy it really is to prepare a good healthy meal that is also so satisfying. I can't believe how much I have learned about flavors and using fresh seasonal ingredients. I really love the idea of cooking with seasonal ingedients it's a great way to try new things and to get out of your box. So with that I leave you with my Fresh Friday recipe...

***** Roasted Red Pepper Dip*****

One jar of roasted organic red peppers
2 tbs olive oil
Cup of sauteed mushrooms of your choice
Cup of toasted walnuts ( place on cookie sheet and toast for 5-7 min) at 375
Salt and pepper to taste
1 to 2 garlic cloves
Pinch of crush red pepper to spice it up

Throw all ingredients into food processor and puree

Serve with organic blue corn chips or all natural pita chips

Enjoy, oh and don't forget to pour yourself a glass of vino ....

You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.

Julia Child US cook & cookbook author (1912 - 2004)

Fresh Friday

So I have been sick with the flu the last two days and I feel really bad that I missed my husbands birthday yesterday.I always bake him a pumpkin pie. So after two days on the couch and the mercy of the flu I mustered up enough energy to bake him his favorite... Pumpkin pie. Of course it is going to be a lighter healthier version. Now it just wouldn't be fall without pumpkin pie right?

So I came across this healthier option for pumpkin pie, and the hubby approved !
so who says pumpkin pie can't be delicious even if it is a healthier low fat version. Now I gave it my own little twist instead of the traditional cool whip topping I melted down some really good organic chocoalte and drizzled it on top.

Organic Low Fat Pumpkin Pie :

For the crust you will need

1 1/2 cups of graham crackers I found low fat ones and just threw them in the food processor
2 Tbsp apple juice
2 Tbsp butter I used smart balance soy butter

mix all ingredients and press mixture into a 9 inch backing dish and bake for 15 min at 350 degrees
let crust cool completely

meanwhile... for the filling

mix together 2 cups organic pumpkin
1 egg yolk I used organic eggs
2 large egg whites
1/3 cup orange juice
1/3 cup of honey
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
Now if you notice you don't use any sugar that's where the honey plays it's part

Once crust is completely cooled pour mixture into crust and bake 1 hour
melt chocolate and drizzle on top. I hope you give it a whirl... now I am not a pumpkin pie fan but I was a little curious so I gave it a try and I have to say it was really tasty! I think I may warm up to pumpkin pie just yet, of course I will have to have a glass of red wine with mine :-)

Something to think about ...

Eat...

....all the colors of the rainbow

...all five tastes

...a varied diet

...locally grown, seasonal foods

and

Enjoy your food and mealtime.

Happy Friday!