FALL! Yesss. Fall is great. Don’t get me wrong, I love the summer more than anything, but the fall is just wonderful. Warm drinks, cozy sweaters and pretty colors? Can’t. go. wrong. The ONLY bad thing about the fall is that it means winter is lurking just around the corner. Ugh. But, might as well live in the moment and enjoy the wonderfulness of the fall so naturally that means time for pumpkin flavored meals! Ooo, also get ready. This is basically a fall takeover on Keep it Real Clean. I swear over this week it went from humid, warm…
Jicama. Upon first hearing the name you may mistake it for a sneeze. (Bad joke, sorry.) But, its actually a super yummy, root vegetable. I first tried it last year when it came in my CSA. Not only was I a little confused about this weird potato/onion thing that I pulled out of the box, but I was also a stumped about what I was supposed to do with it. Since our old CSA was a choice CSA, we typically knew what was coming in each box.
Blame it on the nice weather (or maybe just Rita’s opening right around the corner from our house), but I have been loving icy, slushy drinks lately. On Saturday, after our long walk (and cheese steak) I was feeling like a little something. Initially, I was going to have some green tea to balance out our lunch, but I was craving something icy and slushy.
Wow, its been a while since I’ve been able to try out a new recipe! We’ve been pretty busy lately and this week was no exception, but I did find a few minutes to whip up these cupcakes. Don’t be fooled by the title though. They are most definitely not the traditional “cupcake” you’re thinking of, but a breakfast cupcake!
Gettin’ figgy with it, nah nah nahhh nah nah nahhh , gettin’ figgy with it. Oh, sorry. So dorky, but you kind of liked it, didn’t you? 😉 So onward, Lately I have been OBSESSED with dried figs. I’m not even sure how I got back into them, but I am loving them lately.
Each week, I plan out all of my meals for the work week and put together what I can on Sundays. Lately, I’ve been all about throwing together this super food snack for me to munch on for a quick mid morning snack or an afternoon pre workout pick me up.
Ever have a leftover in your fridge right on the brink of expiration and you’re desperately racking your brain for something to make? Well…for me, that it was carrots! I had bought shredded carrots for my Easy peasy Vegetable Lo Mein, but I still had quite a bit leftover. Solution? Carrot and Banana muffins! Sorry friends, I seem to be on a muffin binge these days, but I swear this recipe is different than my Oatmeal Banana Muffins.
So on Sunday, I woke up super early and decided to go hit up the grocery store to avoid the crowds and *fingers crossed* find parking. Luckily, I was able to meet both of these goals, but in the rush of hopping out of bed and hitting the grocery aisle, making a list was not happening. (sidenote: this is NEVER me. I normally have a list so precise its ridic. Think like, “14 grapes; 1.34 lbs chicken, etc”). But, today I just hit up the store all willy-nilly. I was able to meal plan on the fly for all dinners, lunches and snacks, but upon getting home realized I forgot the most important meal! Luckily, I had a house full of groceries, a pantry with a few staples, and creativity to get wild in the kitchen (OH, and my new KitchenAid Mixer <3).