Pumpkin and Peppers

I had both multiple times today.  I must like them a lot!

I made my standard GM on Monday night so all I would have to do before my run on Tuesday was open the fridge and drink up.  Problem was, I woke up completely appetite-less.  I blame the many handfulls of peanuts I ate before bed on Monday…

5 miles in 47:22

I’m not gonna lie this run was rough.  My mouth was dry and my body wanted to be back in bed but I’m proud of myself for fighting through 🙂

I came back and had a breakfast appetizer: half of my GM.  Which wasn’t that good because the banana was unripe (what’s the opposite of ripe??)

After I got ready I was more than ready for a real, aka oatty, breakfast!

In the mix:

• 1/3 cup homemade Scottish oats
• 3/4 cup water
• 1/3 cup vanilla almond milk
• cinnamon
• nutmeg
• 1/4 cup pumpkin

I think I have enough pumpkin to last me forever for the rest of the week.

Topped my bowl with 1/4 of a honeycrisp apple — 1/4 because the apple was HUGE!!!  By the way, this was my first honeycrisp and it lived up to all the hype — a handful of peanuts and a drizzle of almond butter.

This bowl of oats made me remember how much I LOVE oats.  It brightens my day everyday 🙂  Ha ha, do other people think this way about bowls of food?

My oats were more cream-of-wheaty than oatty today but I don’t mind because I have and always will LOVE cream of wheat.  I remember coming in from playing outside on snowy days to a hot bowl of cream of wheat.  Thanks for that childhood memory, Mom 🙂

Is it weird that these pictures are making me excited for breakfast tomorrow? 

Lunch was leftover corn pudding that didn’t look that pretty but tasted extremely good.

And veggies with hummus.  This was round #1 of bell peppers.

I’m pretty excited about the tiny containers I recently bought — they’re perfect for nut butter, hummus, dressing, etc.

And round #2 of pumpkin

I came home from work for round #2 of bell peppers.

Stuffed peppers are SO easy to make and super tasty. 

1. Cut your peppers in half and deseed them
2. Coat with olive oil and bake at 400* for ~20 minutes
3. While the peppers bake, cook your quinoa.  We cook ours with a mix of water and veggie broth.  Cook till liquid absorbs.
4. Mix with what have you.  We used refried beans (organic to boot!), salsa, cumin, salt and pepper.
5. Fill your peppers with the quinoa mixture and top with cheese.  We used pepper jack.
6. Stick back in the oven for ~10 minutes or until your cheese is melted to your liking.

While the peppers baked I had taste #2 of pumpkin beer (which was round #3 of pumpkin for the day).

This was America’s Original Pumpkin Ale from Buffalo Bill’s Brewery.

It was better than beer #1 but I still couldn’t detect the pumpkin 😦

Then it was dinner time!

And more importantly it was time for Glee!  Do you watch??

Happy Wednesay, my friends 🙂