Autumn is here!

I absolutely love fall. Its my favorite time of year. The trees are changing, the air is crisp and chilly and everything just seems so comforting and amazing to me. I woke up this morning and curled up on the couch with my big warm bowl of oatmeal and a steaming hot cup of coffee. Its the usual, but always hits the spot. I went to the gym and hit the elliptical for 75 minutes today! Crazy! There was a good show on, I couldn't stop watching. The time jsut flew by. I have to say I love days like that. After a great gym session I came home and was starving. Definitely in a bottomless pit kind of way. I ended up eating some fiber crackers with 1 Tbs. of peanut butter. some cereal and a apple. Overall not too bad. I definitely could have don't more damage. Then onto making some dinner. Since I was feeling festive I decided to make some spaghetti squash pancakes with a spicy pumpkin and black bean salsa on top of a bed of roasted spinach. Is your mouth watering yet? Mine was. They were super crispy, a bit spicy and sweet at the same time.

But first I had to curb my sweet tooth before I cooked so I popped a few of these. Delicous...chewy, sweet..did the trick. If you love black licorice I highly recommend these. It only takes one or two pieces to satisfy me.



I had two beautiful fall squashes lying on my kitchen counter that I could not wait to use. Spaghetti squash and a sugar pumpkin. Tasty and versatile they are a great choice for dinner or even dessert dishes! Super healthy to boot too! (And did I mention low calorie?) I started off my cutting my squash in half. I laid each half into about 1 inch of water and covered with foil. Then about 30 minutes later its time to shred!


In about two minutes I had a huge bowlful of shredded spaghetti squash. The pumpkin takes a bit more time but super easy. I cut into big cubes. Carefully cut the outer skin off then cube. I plan to use the pumpking for my pumpkin and black bean salsa and the other half for my dehydrator to make some pumpkin leather.


Spaghetti Squash Pancakes with a Spicy Pumpkin and Black Bean Salsa:

Pancakes:
2 c. shredded spaghetti squash
3 Tbs. liquid egg whites
4 Tbs. whole wheat flour
pepper to taste


Salsa:
1 c. cooked pumpkin, small dice
1/2 c. black beans
1 Tbs. garlic
1/2 c. tomato, small dice
1/2 bunch cilantro
1/2 lime, juiced
1 tsp. chili powder
pinch of salt and pepper


Put cooked squash into a big bowl. Add in egg whites and flour and pepper. Mix. Heat a griddle, spray with your favorite non stick cooking spray (these puppies will stick horribly if you don't) Take a small scoop of the "batter" and form into a pancake shape. Put into pan. Cook on medium heat until heated through. Flip and cook opposite side.

For the salsa:
Add all ingredients into pan and toss to combine. Set aside and let the flavors marry each other. Longer it sits the tastier it is!

When pancakes are done, place onto plate, scoop salsa on top and enjoy!

I enjoyed mine with a side of sauteed spinach. It was amazing! I hope you enjoy it as much as I did! Have a wonderful evening!