This month I took part in a recipe exchange and a bunch of amazing recipes landed in my inbox – including this one.

Pumpkin Bread Recipe

Ingredients:

1/2 cup (1 stick) butter, softened
1 cup coconut sugar *
1 cup pumpkin puree **
2 large eggs, room temperature ***
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
1/3 cup buttermilk

Optional: 1 cup of oats + 1 cup of chocolate chips

* I modified original suggestion of 1/2 cup brown sugar + 1/2 cup sugar

** You can feed the remaining pumpkin puree to a baby!

*** Oops! Mine were not room temperature – but it was OK

Directions:

• Preheat the oven to 350 degrees F. Butter and flour a 9-by-5-inch loaf pan.
• In a medium bowl mix the softened butter and sugar until light and fluffy. Add in the eggs, pumpkin, and vanilla. Mix to combine.
• In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt.
• Add 1/3 of the flour mixture into the pumpkin mixture, gently fold in, and add in 1/3 of the buttermilk. Continue working in thirds until all of the flour mixture and the buttermilk is incorporated in the batter. Mix in oats and chocolate chips.
• Pour into the prepared pan and bake at 350 degrees for 1 hour, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 1 hour before removing and slicing.

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Who can resist pumpkin anything this time of year? Especially when you add chocolate chips to it… as I do with about anything I bake. Thank you Emily for sharing this recipe!

If you are in the mood for more things pumpkin – these pumpkin cookies seem to be a hit.

Before it passes – stop and look – because it just might not be there tomorrow.

I know you’re busy. You have big dreams, schemes, and a baby to keep track of – but whenever you can – stop and look. Notice the incredible beauty of life RIGHT NOW. I know you might not have all you yearn for (yet). But you DO have exactly what you dreamed of (and more) 1, 3, 10 years ago. So before you bound off to the next thing, project, email, playdate… savor whatever – whenever. And you will find yourself exactly where you need to be – here.

If you want to meditate about it all, here is a mini meditation I made for you when winter was turning to spring.

“Miracles are a retelling in small letters of the very same story which is written across the whole world in letters too large for some of us to see.”  ― C.S. Lewis

As the crisp fall air replaces the summer ease, I’ve been switching up what I’ve been putting on my plate.  Apples have replaced summer berries, basil & corn have taken a seat to sweet potatoes, pumpkins, and squash – and oatmeal has reappeared into my regular routine.  Oh and cinnamon is generously sprinkled on many, many things – with gusto.

I feel more aligned and at ease when I eat what the season has to offer, it creates this subtle shift.  When I eat seasonally I can smoothly transition into the new space and pace of nature, rather than wanting and wishing what was (although that happens occasionally).  My body expects and welcomes the new seasonal food.  It’s grounding, warming, and comforting.  I find myself craving these fall findings – and unable to have enough apples.

I have been LOVING oats & apples in all it’s many forms.  In bowls or mason jars – depending on the amount of time I have to get out the door.  Here is a simple recipe you can incorporate into your weeks to make a great breakfast or even mid-morning or afternoon snack:

Steel Cut Oats with Toasted Apples & Pecans:

steel cut oats to stay

* Make a batch of steel cut oats (boil 4 cups of water then add 1 cup of oats and cook uncovered on low for 30 minutes OR add 1 cup of oats to 4 cups of water – stir and let sit for a minute, then cover and put in fridge overnight!) * this will give you about 3-4 servings for the week.

* Toast toppings:  Add a little butter or coconut oil to a warm pan and add cut up apples & pecans (feel free to add dried cranberries, cherries, or raisins here), stir, add cinnamon + perhaps a touch of maple syrup.

Prepare in bowl and sit and enjoy, or add to mason jar and plop in bag – I layered my to go oats by filling the jar halfway with oats + topping with cinnamon, maple syrup, and toasted treats – then repeat.

steel cut oats to go

Of course this is only the beginning.  Top and taste according to what your boy wishes.

Then of course there was and will always be COOKIES.  As much as I am a cookie monster, I try and seek out healthy recipes with unprocessed sugar, good quality flour, and relatively little ingredients.  Here is what I found: click link or picture for recipe from Real Food Real Deals, they were really quite tasty.

Pumpkin Chocolate Chip Cookies

pumpkin chocolate chip cookies

Doesn’t it all just look like fall?  Browns and oranges gently resting on the ground.  What are your favorite fall treats?  Would LOVE to hear.