Happy Fall To All!

Happy Fall!
It's finally here!

 I can officially ramble on and on about all things pumpkin and faux fur!

Now that I have that out of my system today along with our front porch I'm sharing the wreath that I made, and my favorite chili recipe. Because nothing says fall like chili.

Here is my little fam in front of our door so ready for cooler weather! 

It isn't the first day of fall if that doesn't include chili! Like I said yesterday I have been cooking up a storm! I've shared a few chili recipes before but this one is slightly different in that it contains faux meat. But you cook it the same way.  To stay on the healthy side if you are using regular meat use turkey or really high quality ground beef. Here's the quick healthy recipe:

1 pound meat of choice  

1 small onion and a couple garlic cloves minced  

2 tbsp extra virgin olive oil

1 can diced tomatoes  

1 can tomato sauce  

1 cup broth

2 tbsp chili powder ( I use a good but because I like it spicy) 

1 1/2 tbsp garlic salt

3 tsp cumin

2tsp oragano  

Let the oil, onion, and garlic simmer for a couple minutes (until the onions are translucent) and then add your meat. After it browns add in everything else. I like to let it cook for up to two hours. Which is great because while that's cooking you can go to other things.  

Fast tip: if you like sour cream on chili opt for Greek yogurt instead for a healthier low cal choice. I add garlic salt and parsley to mine.  

I guess it's time to find a pumpkin patch to frolic in!

xoxo

Seriously Seared

Our busy season is starting to slow down a tad so I've been cooking like crazy! Sometimes there is nothing better than a delicious (and fast!) canapé. Not only is it easy it's pretty gourmet too. I love seafood and avocados so much and wanted to share this healthy appetizer for your next meal, gathering, or even as a side dish. 

Here is what you need:

• 6 (or however many you think you need) big scallops, make sure they are big scallops this recipe won't work as well with small ones, trust me on that.
• 1/3 cup Honey Dijon dressing
• Salt and Pepper
• 1 Tbsp extra virgin olive oil

For the sauce:

• 1/2 Avocado
• 2 tsp Honey Dijon dressing
• dash of salt

1. Wash and dry your scallops, coat them in dressing and let sit for 30 minutes.
2. Use a small Ziplock bag, smash avocado and add dressing. The bag will stop it from browning.
3. In a saucepan heat the olive oil, salt and pepper the scallops, let them sear on each side for about 2 minutes.
4. Transfer to a plate, and top with the delicious avocado sauce. 

*Fast Tip: If the scallops stick to the pan when trying to flip then they aren't ready yet.

Honestly I could eat this meal every single day! It's totally amazing and low cal too.

Hope all of you have a great Wednesday!

xoxo

My PSL

Okay guys I'm just going to say it STARBUCKS, GET YOUR SHIT TOGETHER! You don't "run out" of the Pumpkin Spice Latte in SEPTEMBER! That's idiotic. I'm sure not all Starbucks establishments aren't out but mine is and I'm downright offended. So I thought I would share my easy Pumpkin Spice Latte recipe.  

• 1 cup skim milk
• 2 tbsp pumpkin puree
• ¼ tsp pumpkin spice
• ½ tsp vanilla extract
• 1 tbsp granulated sugar
• ¼ cup hot espresso coffee (see below)
• whipped cream for topping (optional)
• cinnamon powder for topping (optional)

1. Mix milk, pumpkin puree, pumpkin spice, vanilla extract and sugar. Microwave for 1½ minute, until hot. Whisk until all the ingredients have dissolved.
2. Put espresso coffee and pumpkin milk mixture in a mug or cup and stir.
3. Top with 2-3 tbsp whipped cream and a sprinkle of cinnamon powder. Serve immediately. I skipped the whipped cream because, calories.

Fast Tip:

To make espresso coffee: Mix 2 tbsp instant coffee with ¼ cup hot water. Stir well until the coffee crystals have dissolved.

Have a great week, hope you are properly caffeinated on this Monday!

xoxo