That means it’s pumpkin time!
Since I’ve already had my first pumpkin spice latte of the season, I figured it was time to break out the pumpkin oats – overnight style. This morning’s version was tasty but something was missing. I’ll be sure to post the recipe once it’s perfected!
Lunch was leftover fakin’ bacon quinoa from last night so instead of boring you with a repeat photo, I’ll show you what was sitting on my front porch when I came home for lunch:
A fun package with lots of P&J goodies from Arnold Bread including their Health-full 10 Grain Bread, which as one would guess from the name, is quite healthy – it has 5 grams of protein per slice, 4 grams of fiber, yet only 1 gram of fat and 80 calories per slice. Plus no artificial colors, flavors or preservatives.
There was also Barney Butter, Sarabeth’s Mixed Berry Spreadable Fruit, a Cuisipro Peanut Butter and Jelly Spreader
It was quite the treat to have show up on a regular ol’ Wednesday! Interestingly enough, I’m quite certain that peanut butter and jelly sandwiches will always hold a special place in my heart. I had one for lunch EVERY. SINGLE. DAY in elementary school! I even wrote a post about my love for PB&J last September! Perhaps Arnold knew about my obsession or perhaps it was just a coincidence, either way I’m one happy lady!
I can’t wait to try out the peanut butter and jelly spreader. I foresee a delicious sandwich in my near future!
After daydreaming about PB&J sandwiches I decided to have a CSA apple with some almond butter for a lunchtime snack…
Later I continued on the pumpkin train by sampling a Nature’s Path Pumpkin-N-Spice Flax Plus bar.
Isaac brought these home from the grocery store a few days ago. Needless to say, I was pumped!
I loved the chewy, seedy texture and the sweet cinnamon flavor, but I’m pretty sure the only pumpkin in the bar is the pumpkin seeds. Overall, the ingredient list is pretty good for a packaged bar and the size is great considering the bar only has 140 calories! I’d recommend trying them out!
Sadly, dinner was pumpkin free because I forgot to add the pumpkin seeds, but oh well. It was still delicious.
Isaac wanted frozen pizza, I wanted salad – we compromised and had both! 
Pizza: Kashi Thin Crust Mexicali Black Bean
Salad: Using the Chickpea and Arugula Salad with Creamy Cumin Dressing and Roasted Pumpkin Seeds recipe from FOOD & WINE as I guide, I made a creamy cumin dressing with greek yogurt. I scaled the recipe down quite a bit since there was no need for a dressing with 3 cans of chickpeas in a house of 2. I also added cucumbers and paired the salad with red onion and avocado. All these changes made me forget the roasted pumpkin seeds. Doh!
I really enjoyed the salad dressing, but Isaac seemed to think it was a tad bitter. I think it’s because I used the low-fat greek yogurt I had on hand rather than a full fat version, which would have made for a richer dressing. As for the pizza, it was okay but nothing too exciting. The Mexican flavor was odd for pizza and it was really small. Both Isaac and I mentioned that we shouldn’t buy it again. ;/
With dinner I sipped on Lurisia sparkling spring water we picked up from our local wine and beer store while walking Olive.
I’m a huge sparkling water fan. I’m quite certain that having my office supply La Croix has helped contribute the addiction. 
Do you like sparkling water? What’s you favorite brand?
Have a lovely evening and I’ll be back with the winner of the Element Bars giveaway tomorrow!!
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As part of my participation in the FOOD & WINE Blogger Correspondent program, FOOD & WINE is giving away a year-long subscription to a lucky reader from Eating Bird Food. Click here to enter and read official rules here.
This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.
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Brittany Mullins, HHC
