Sydology’s Loving List: Things I’m loving the week of October 21, 2014

Fall is the ‘it’ season for pumpkin pie lovers. You don’t have to be Cinderella to know, there is something magical about pumpkins. If it’s edible? All the better!

Unfortunately, the beloved pumpkin pie spice trend has gotten way out of control this fall. It somehow ended up in places it has no business being, such as Oreos, peanut butter and soy milk. And would someone please call the pumpkin police to report the bonehead who decided ‘pumpkin pie spice Pringles’ was a good idea.

 

 

Most pumpkin pie spice products use artificial flavoring and oils; no real pumpkin gets involved – resulting in products that smell and taste like potpourri.

This week’s Loving List includes pumpkin stuff made with real pumpkin and no artificial anythings.

Chobani Yogurt

If pumpkin pie and yogurt had a baby – this would be it. Yep, real pumpkin! It’s creamy, not too sweet and the perfect serving size. Only 130 calories! Limited batch – dig it while you can.

 

 

Clif Bar – Pumpkin Pie Spice

Packed with good-for-you-goodness such as fiber, vitamins, minerals (and other healthy yada yada). The perfect pumpkin pre or post work-out kick.

 

 

 

 

 

Two Minute Pumpkin Pie 

Paleo microwave treat that is so simple it’s stupid. Bonus: no crust!

Mix together in bowl:

1 cup pumpkin puree

2 eggs

4 T maple syrup

2 t pumpkin pie spice

Whisk together all ingredients in a bowl. Pour into ramekins – makes enough to fill two average size ramekins. Microwave for two minutes. If center appears ‘wet’, microwave for an additional 30 seconds. Top with anything you want, I like mine plain. Serve warm or chill before serving. OMG! Just, omg…

 

 

Oven Roasted Pumpkin

It’s no pie, but it’s amazing. This recipe results in perfection every time. Use pumpkin, butternut squash, yams, or whatever floats your roasted-squash-boat.

2 cups cubed pumpkin (I buy mine pre-cut in the produce section.)

2 T olive oil

2 gloves garlic

Salt and pepper to taste

Toss all ingredients together in a bowl then spread out on a baking sheet and roast for 30-40 minutes at 400 degrees, or longer if you like it crispy on the edges.

 

 

 

Pumpkin is so strangely underrated the rest of the year, so fall is the time to sing it’s squashy praises! Best of all, it’s full of fiber and tons of nutrients – you can’t go wrong with this big orange gourd. That’s why I’m loving it.

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