However, I WILL be making it again as the husband LOVED It even though he grumbled when I told him what I was making. The child, on the other hand, ate all the pasta and peppers but found the sausage too spicy. Next time I’ll use the sweet. :)

The kid is a HUGE fan. He likes to dip them in a maple/pumpkin sauce I make. I like them straight up and the people at work preferred them with good old fashion maple syrup. I made about 3 dozen to bring for a charity event. A few people went for seconds so I’m assuming they liked them. I realize not everyone is a whole grain nut like me so if they were expecting traditional white fluffy pancakes they were disappointed. These are a bit denser, real moist and tad bit sweet. Just the way I like them! :)

• 1/2 cup whole wheat flour (60g)
• 1 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup pumpkin puree (120g)
• 1 egg
• 1 tbsp Agave Nectar or Honey (20g)
• 1/2 cup Skim Milk or Almond or Soy

Mix the flour, baking soda, baking powder, pumpkin pie spice and cinnamon.

In another bowl add the pumpkin, egg, agave and milk. Whisk until frothy.

Combine the flour mixture and pumpkin mixture, mix until just blended.

Pour batter in a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. Cook about 1-2 minutes a side, small bubbles will form but not as many as traditional pancakes. Peak underneath for a light brown color, then flip.

Let’s start with the Moroccan Spices. Earlier today I saw a tweet from Andrea of Andrea’s Recipes and she mentioned Moroccan style seasoning. Not knowing exactly what that meant I asked her and she was nice enough to share her recipe.

• 2 tsp cumin
• 1 tsp coriander
• 1/2 tsp chile powd
• 1/2 tsp paprika
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp ginger
• 1/8 tsp cayenne

I actually had all of those spices in my pantry so I decided I would whip it up and try it on some chicken I was defrosting for dinner.

Later in the day Ryan and I hit a farm stand and became mesmerized by this…

… a beautiful head of purple cauliflower. I never saw such a thing! We had to buy it. I’m glad we did! Besides tasting good apparently there’s some benefits to purple veggies.

So I roasted the purple cauliflower and sprinkled my new Moroccan Seasoning on some boneless chicken tenders. To round out the plate I simply wilted some spinach leaves in a skillet with a teeny bit of olive oil, salt and bit of the Moroccan spice blend.

It was a quick easy meal once my oven heated up. I loved the spices and chicken served over the spinach but both husband and child could have done without. They stuck with simple chicken legs. However both gobbled up the cauliflower that I simply roasted with some kosher salt.

I hope this gives you some idea for dinner this week. Try the Moroccan spice blend. It really is delicious! I’m gonna try it on popcorn and squash seeds as Andrea recommended. :)

So tonight while watching TV and craving something, anything. I decided to pass up the husband’s chocolate chip cookies and the kid’s Devil Dogs to make my own snack. I find that when I take the few extra minutes to actually make something and consciously include fruits or veggies, I am ultimately more satisfied then if I would have just grabbed a bag of chips or break open a box of cookies.

Tonight this is what I did but remember the options are really endless. You can fill these things with all your fav veggies, beans, chicken, anything! So yummy!

• 1 oz/28g of Baked Scoops (I got 13 when I weighed them out)
• 3 pepper stripes (I used 1 yellow and 2 green)
• About 1/2 cup baby spinach leaves chopped
• 1 tbsp ready made salsa
• 1/2 oz fancy shredded mexican cheese blend.

Preheat the oven to 425 degrees

Fill the scoops with the veggies, dab with a bit of salsa and top with cheese.

Bake for 5-6 minutes.

Here’s how I built mine…

Click here to see my original party punch idea. Adding a bit if Pomegranate juice and melon balls can be a fun take for halloween. Think eyeballs floating in a bowl of blood, or something. :)

Oh! and here’s that pomegranate trip I was talking about.

So I whipped this up when I got home from work today and I just enjoyed the frozen treat. It was delicious, refreshing and fun! Unfortunately the little guy’s in bed or I’d have him taste test. I’ll let you know in an update whether or not he likes it. Regardless, he had fun helping me make it. :)

• 4 kiwis with skin removed
• 1/2 cup 100% apple juice (4oz)
• 1/2 cup pomegranate arils (87g)

Puree the kiwi and apple juice in a blender until smooth.

Pour into small tupperware dish. Like the quart side Gladware Soup and Salad containers.

Stir in Pomegranate,

Place in freezer for 3-4 hours.

Update: It’s the next day and the ice froze overnight. I pulled it out and let it sit on the counter for 20 minutes before scooping out for the little guy. His reaction? Well this series of pictures says it all..

It is a little tart. lol I like it but you may want to add some of your favorite sweetener when you blend the kiwis.

Update 2: Right out of the freezer and 30 seconds in the microwave.. perfect ! :)

If you guys are interested, I’ll work on a more traditional recipe for this when I’m not preoccupied with hosting. I’ll make a single batch and calculate approximate nutritional info. You’ll just have to give me a few weeks. :)

Here’s the link I mention in the video…

• Roni’s Homemade Sauce Made with Meat
• Turkey Meatballs
• Info About My Pomegranate Trip

So I took the idea behind my quick banana pancakes and gave apple a try. I was pleasantly surprised how they came out. Really Moist and fluffy! But honestly, I wish they tasted a bit more "apple-y" (is that a word?) Next time I may add another apple and double the cinnamon but overall this should give you a good starting point for your own experiments.

I do have to add the toddler, DARN IT, I mean THE KID, really liked them. We dipped in apple sauce and had a blast knocking off the whole batch which is really perfect for 2. :)

• 1 apple (I used a granny smith) grated
• 1 egg
• ½ cup (4oz) skim milk (or soy or almond)
• ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¾ cup (90g) whole wheat flour

Grate the apple, skin and all. It’s slow to start but just keep at it and you’ll get grated apple mush. :) Add the egg and milk. Whisk.

In a smaller bowl, add the flour, baking soda, baking powder and nutmeg. Sift into the banana mixture. Mix until just blended.

Heat a skillet over medium heat. Spray with non-stick cooking spray. Using about 1/4 cup of batter form pancakes. Cook about 1-2 minutes a side, small bubbles will form but not as many as traditional pancakes. I just peak underneath for a light brown color, then flip.

Here’s the little guy chowing down. He really was a fan! :)

We really are a fruit family. Nothing beats exposing toddlers to a variety of fresh fruit. Start young! Click here to see our fruit picnic video.

Oh! and I’d like to thank Carrie for the edible arrangement. It really was AWESOME!

I almost forgot! If you want more information on the Fruit Guys click here!

So this idea was totally inspired by fall and my recent trip to a local farm where I bought a bunch of apples and a giant butternut squash. I love winter squash and apple together. I blended the two in Winter Squash Soup with Roasted Seeds but this time I cubed them and added a bit of bulgur. What a great stuffing for pork or even just a side dish!

As for family approval I got the customary "it’s good" from the husband who did it a whole serving. The toddler also ate the whole dish without complaint although I did cut the pork and put the stuffing on the side all separated on his plate. I do have to add this was the FIRST time I have gotten both boys to eat bulgur, without complaint. I was shocked.

I will definitely be taking these leftovers to lunch tomorrow. :)

• About 1/4 cup chopped onion
• 1 cup cubed butternut squash (140g)
• 1 small apple cubed (with skin on) (about 120g)
• 1/4 tsp nutmeg
• 1/8 tsp all spice
• 1 cup chicken broth
• 1/2 cup bulgur (80g)
• 1 pound thin cut pork loin chops
• Non–stick cooking spray
• kosher salt

Heat a medium sized saucepan over medium-high heat. Spray with nonstick cooking spray. Add the onion. Cook for a minute or two until just turning transprent. Add the butternut squash and pinch of salt. Cook the butternut for 2-3 minute tossing occasionally. The bottom with start to brown. That’s OK we will deglaze the plan. If it’s getting too dark lower the heat to a medium.

After the 2-3 minutes add the cubed apple, nutmeg, and all spice. Cook for another 2-3 minutes stirring occasionally.

Add the broth and the bulgur. Crank up the heat to high and bring to a boil. Once boiling, cover and lower to a simmer. Simmer for at least 15 minutes allowing the bulgur to absorb most of the liquid.

While the bulgur is cooking preheat the oven to 425 degrees.

Even though the pork is cut thin we are still going to pound it thinner. Lay a chop on a cutting board. Cover with plastic wrap and pound a few times with a meat mallet or rolling pin. Repeat for all chops.

Once bulgur is done begin stuffing the pork. Lay out a thin chop. Using a soup or tablespoon plop some of the bulgur mixture in the middle. Fold over the ends of a pork and fasten with a toothpick.

Place the stuffed chops in a baking dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for 10 more.

I served with a side of broccoli. Here’s a little before and after baking shot.

Blueberry Banana Smoothie

• 1/2 cup of frozen blueberries (75g)
• 1 medium banana
• 1/2 cup light vanilla soy milk (4oz)
• about 6 ice cubes

Blend all ingredients until smooth!

You can’t go wrong! :)

I should add I wasn’t hungry, just looking for something to snack on. Honestly, I think I was more thirsty then hungry but plain old water wasn’t going to cut it. Did you ever have one of those days?

• 1 lemon (peel and juice)
• 3 packets sweetener (I used truvia)
• 1/2 cup non-fat plain yogurt (114g)
• about 8-10 ice cubes.

In the blender (I used my bullet) add the yogurt, sweetener, peel of one lemon, lemon juice and ice. Blend for at least 2 minutes until an icee consistency forms. Stopping and adding another cube or two may help.

I poured mine in a coffee mug, topped with some of the saved peel and ate with a spoon. It was exactly what I needed tonight.