What I Ate Wednesday… WITHOUT the Pumpkin

It may be hard to realize, but there are foods other than pumpkin to be excited about come Fall. I really do understand the appeal of the orange squash; however I know of at least one blogger out there who is probably getting a little tired of the pumpkin-all-the-time mindset.

Today I’m here to remind you that there are many other awesome Fall foods that can be enjoyed WITHOUT pumpkin.

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There are apple recipes…

Apple Pie Granola from Meghan at Clean Eats Fast Feets

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Apple Chunk Cinnamon Rolls from Me

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Apple Crumb Bars (with Salted Caramel) from Davida at The Healthy Maven

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Also delicious cinnamon concoctions…

Cinnamon Vanilla Roasted Chickpeas from Jessie at Jessie Loves to Run

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Cinnamon Toast Crunch Cereal from Lori and Michelle at Purely Twins

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Cinnamon Roll Bread from Me

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And let’s not forget Cranberries, which can be used in more than just Thanksgiving Dinner…

Cranberry “Banana” Ice Cream from Me

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Cranberry Walnut Chocolate Chip Cookies from Jenna at Je Na Sais Quoi

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Cranberry Whole Wheat Muffins from Lindsay at The Lean Green Bean

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I hope these recipes have opened all of your pumpkin-blind eyes who have been eating the vegetable like you will never see it again.

Of course I’m kidding… Pumpkin is one of my favorite foods, so don’t misinterpret this post as me bashing pumpkin. I LOVE the stuff.

Sometimes it’s just nice to have, you know, variety!

Thanks Jenn for hosting this party again! Keep the cute chickpea pictures coming 🙂

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Questions for you:

Are you all pumpkined out yet?

What is your favorite non-pumpkin Fall food?

Share an apple, cinnamon or cranberry recipe in the comments!

Bring on the Heat (Plus WIAW and Recipe!)

Well, summer is certainly not over yet! That much is clear from the absolutely scorching temperatures that we had today. It’s quite deceiving to wake up in my dorm room to probably 65 degree frigid air and try to decide what to wear. A smart person would in fact check weather.com; however today I had my 8:00 am class so all that I was interested in was breakfast and high-tailing it out of there.

What was my clothing of choice? A blue, long sleeve thermal shirt and skinny jeans. I kid you not.

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It was actually this shirt that I got for Christmas. Just swap the pajama pants for real pants. Now that I think about it, I think this shirt might possibly be meant for nighttime use only… Oh well.

For the sake of clarity it’s not really a thermal shirt as in say, oh I don’t know, long johns… But it sure felt that way from the looks that I was getting as I crossed campus later on. My fellow 8:00 am classmates all apparently missed the memo too so I was blissfully unaware of the lurking heat until I stepped outside after class was over.

That and the fact that my Business Communications teacher declared that we were going to be having a heat index of 100 degrees as she laughed out our choice of pants. Yes. Laughed.

I have to say that during my World Cultures Music class today though it was my turn to laugh as while the rest of the students were cold in their short shorts and tank tops I was just right (minus my uncovered sandal-adorned feet).

If you would like an exhibit of the immense heat that was felt by all in a 100 mile radius, check out this little guy that I snapped a picture of:

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Before you ask NO he is NOT dead. I checked.

He was just one tuckered out dude. I would imagine that he could have really gone for a glass of cold lemonade or a nice Popsicle…

Or perhaps some vegan biscuits?

Is that a nod of your head that I SEE sense?

Glad you agree. 😉

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Grain-Free Vegan Biscuits

Grain/Gluten/Wheat-Free, Vegan, Nut-Free Option, Sugar-free, Paleo/GAPS-Friendly

Makes 4 ramekins

Ingredients:

  • 6 tbsp ground flaxseed + 6 tbsp water
  • 2 tbsp coconut oil, melted (ghee or butter works too)
  • 3 tbsp coconut flour
  • 1/2 cup almond flour (use a seed flour to make nut-free)
  • 1/2 tsp sea salt
  • 1/2-1 tsp each garlic powder, onion powder, italian seasoning, rosemary (depending on taste preference)
  • 1/2-1 cup coconut milk
  • 1 tsp baking soda

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Directions:

  1. Preheat oven to 350 degrees and grease/oil 4 ramekins (you could also do approximately 6-8 muffin tins).
  2. Mix flaxseed and water in a medium sized bowl. Let set for a few minutes to thicken (or microwave to quicken process).
  3. Add the coconut oil and combine well.
  4. Then add the coconut flour, almond flour, sea salt, and seasonings. Mix thoroughly.
  5. At this point you will need to add in the coconut milk. Add in about 1/2 cup to start and increase by spoonfuls until the mixture is beginning to stick together (it should be very thick, but not crumbly/pourable.
  6. Mix in the baking soda.
  7. Distribute the dough evenly between the ramekins and use a spatula to spread out.
  8. Bake for around 30 minutes or until they are golden brown on top. Slice and serve however you wish.

Note: The biscuits are moist on the inside so for something like a sandwich I sliced the biscuits in half, put them open face on a baking sheet, and baked them for about 10-15 extra minutes will I was preparing the sandwich fillings. This made them much crispier but it all depends on your preference!

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For serving ideas, these biscuits would make great bases for breakfast sandwiches (egg, tofu, bacon, cheese, etc.), topped with gravy for biscuits and gravy, or made into burgers like I did:

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Grass-fed burgers topped with sautéed onions in ghee and paired homemade butternut squash fries on the side.

Thanks to Jenn for hosting this weekly shindig, even though she is obviously super busy with her little bundle of joy (Congrats! 🙂 ). Still, why don’t you head on over and give her a big virtual hug. And check out all of the amazing WIAW food link-ups!

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Questions for you:

How has the temperature been for you recently?

What is your favorite way to eat biscuits?

Are there a lot of friendly little squirrels where you are at?

What recipes/food pictures did you share today?

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Edited to add:

I basically forgot that today was September 11. At first I was really angry with myself in forgetting, but it really made me realize that our country has come so far from that day. It used to be when I was younger that people talked about what happened all of the time. Conspiracy theories especially, which did absolutely no credit to the men and women who lost their lives on those flights, or the brave people who lost their lives trying to save them. I just want to take a second to say how grateful I am to be living in this country, and also how thankful I am to all of those who protect and serve us.

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(Source)

I was in Elementary school when planes went down. I remember my second grade teacher turning on the television to the news footage for just a few minutes. I was young and couldn’t really comprehend what was going on. I had no idea that the twin towers ever existed let alone the fact that they were now just rubble. Maybe that’s why I don’t remember that day in an emotional context for me personally.

What I do remember is the emotions from that day forward however and how much it affected the lives of our country. My heart is with all of those who knew someone affected by the events on September 11.

Where were you on September 11, 2001?

Apple Chunk Cinnamon Rolls (Grain-Free) WIAW

Gosh, I really should have saved that time meme for today.

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Good thing Pinterest supplies me with an endless stream of pictures.

I guess I just underestimated how busy I would be. Last semester I had one roommate. This semester I have FIVE. That’s five times the people to talk to. And three additional people who are always mulling around when you count some of their boyfriends. So really it’s nine times the people who I have compared to before to talk with.

On Sunday night when I should have been sleeping I instead stayed up until 11:00pm (REAL late, I know! 😉 ). And what was I doing you may ask? Living the college dream? Partying it up? Gorging myself on 5 dollar pizzas and special delivery cookies the size of my head? Um, no, no and no.

Apple Chunk Cinnamon Rolls (Grain-Free)

We played Catch Phrase for about three hours straight.

And that’s what you get when you live with all Honors students. Ha.

With all of that insane “busyness” I haven’t had any time to bake. Actually, being away from home I probably won’t do any baking at college because I’d have no one to eat my grain-free, vegan experiments!

Thankfully I did a whole lot of baking the week before I left though so I have plenty to fill the empty (?) pages of my blog 🙂

Exhibit A: A new take on my Coconut Flour Cinnamon Rolls!

Apple Chunk Cinnamon Rolls

Grain/Gluten/Wheat-Free, Vegan, Nut-Free, No Refined Sugar, GAPS/Paleo-Friendly

Makes six cinnamon rolls

Apple Chunk Cinnamon Rolls (Grain-Free)

Ingredients:

Roll Ingredients:

  • 1/2 cup ground flax seed + 1/2 cup water
  • 1/2 cup applesauce
  • 1 tbsp honey (or maple syrup to be vegan)
  • 1 tbsp coconut oil (butter/ghee works wonderful here too)
  • 1 tsp vanilla
  • 2/3 cup coconut flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp cinnamon

Apple Chunk Cinnamon Rolls (Grain-Free)

Filling ingredients:

  • 1 tbsp honey (or maple syrup)
  • 1 tbsp coconut oil
  • 1 tbsp cinnamon (enough to cover the entire dough)
  • 1 large apple or 2 small apples, peeled and shredded

Apple Chunk Cinnamon Rolls (Grain-Free)

Topping ingredients:

  • 2 tbsp honey (or maple syrup)
  • 2 tbsp coconut oil, softened

* You can use any kind of topping here. Greek yogurt + honey would be a good one. As would applesauce, nut butter, just a plain drizzle of honey or maple syrup. More cinnamon? You can never have too much cinnamon :D

Apple Chunk Cinnamon Rolls (Grain-Free)

Directions:

  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  2. Mix the flax seed and water together in a medium-sized bowl and microwave for 1-2 minutes or until thick.
  3. Add the remaining liquid ingredients stirring well.
  4. Mix in the dry ingredients until well combined. Add more coconut flour if necessary so the dough is not sticky.
  5. Spread out another sheet of parchment paper and roll out the dough into a large rectangle (I just used my hands and it worked fine!).
  6. Coat the dough with the 1 tbsp coconut oil and 1 tbsp honey for the filling. Next layer with the shredded apple and sprinkle with the cinnamon.
  7. Roll up the dough and cut into six equal pieces. Place each piece on the baking sheet and bake for 15-20 minutes or until golden brown.
  8. Meanwhile make the topping out of the honey and coconut oil.
  9. When the cinnamon rolls are done let cool slightly before topping and enjoying!

Notes: Next time I may use less apple because there may have been just a *little* too much filling. My parents immensely enjoyed the overstuffed rolls though. They just used a fork 🙂

Apple Chunk Cinnamon Rolls (Grain-Free)

Apple Chunk Cinnamon Rolls (Grain-Free)

Have you all ever played Catchphrase before? It’s super fun, almost like another popular game but better because you don’t have to dance around and you can play sitting down. It’s like the lazy man’s charades.

Apple Chunk Cinnamon Rolls (Grain-Free)

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Question for you:

It’s moist, full of a delicious spice, extremely easy to make, and it’s calling your name. What is it? 😉

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Thank you Jenn for another lovely weekly round-up of the best food this blog world has to offer! Check out Peas and Crayons for this week’s top WIAW posts 🙂