Perfect for Fall Pumpkin Recipes
Are you ready for the fall season? How excited are you for all the yummy recipes with pumpkins? We know that we can’t wait to try some of the delicious pumpkin recipes we have found Around the Web!
Spiced Pumpkin Cider by She Knows Food & Recipes
50 Pumpkin Recipes for Fall by Two Peas and Their Pod
Pumpkin Pie Oatmeal by Cooking Classy
Pumpkin Gnocchi by Manu’s Menu
Pumpkin Pie by A Table for Two
Pumpkin Gingerbread Mini Loaves by Good Thymes & Good Food
Delicious Any Time of the Day
A crêpe or crepe is a type of very thin pancake, usually made from wheat flour or buckwheat flour. The word is of French origin, deriving from the Latin crispa, meaning “curled”. While crepes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France and Quebec. Crepes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savory galettes.
Find out more about Crepes here!
In our house crapes play a big part. They are the childhood favorite breakfast, snack, dessert and lunch. Depending on how and when it was served. Lately we make them mostly for breakfast or lunch over the weekends. They also make a perfect after school snack for your kids.
For a simple crepe recipe visit this post Kitchen Tips: How to Make Sweet Crepes.
For filling you can use variety of jams, marmalade, Nutella, Nutella with ground walnuts, fresh fruit and whipped cream, plain or brown sugar, pudding or peanut butter. You can really put anything that you like inside or around the crepes.
Don’t forget to share with us in the comments Your favorite way to enjoy crepes!
Simple Breakfast or Lunch Idea
This recipe is so simple and very nutritious. Plus kids love it because of the yummy and colorful veggies.
Simple Veggie Scrambled Egg for One
1 teaspoon olive oil
1 large egg
1 baby carrot, grated
1/4 red bell pepper, chopped in bite size pieces
1/4 green bell pepper, chopped in bite size pieces
1/2 small zucchini, cut in half circles (peel if desired)
Salt and pepper to taste
Wash, dry, grate and cut your veggies. In a small skillet heat olive oil over medium/high heat. Add in peppers, carrot and zucchini. Saute veggies for a few minutes, until they start to soften and brown. Do not overcook them, rather leave them with some crunchiness.
In a small bowl whisk egg with salt and pepper. Add over veggies and scramble, making sure the egg distributes evenly over the veggies.
This makes one serving, or you could divide it in two for small kids if served with toast or yogurt on the side. If you want to add more eggs you can, just add additional calories (check on the egg carton – the one in this recipe has 70 calories) to the nutritional facts.
Great Pre or Post Workout Smoothie
This smoothie is perfect to take pre-workout because it has all the needed vitamins to keep you going, but it’s light enough not to weigh you down. It’s also perfect as a post-workout meal because it’s high in carbohydrates, it has good for you fat and protein all needed for recovery after exercise.
Avocado Green Smoothie
2 cups fresh baby spinach
1/2 small avocado
1/4 cup fresh raspberries
1/4 cup green seedless grapes
1/4 cup red seedless grapes
1/2 cup of water
Wash and cut your ingredients. Add everything in a blender and blend for about 1 to 2 minutes, or until well blended and creamy. This makes one (16 oz) smoothie.
Recipes Perfect for Mom!
Yummy recipes from Around the Web perfect for Mother’s Day brunch! ENJOY!!!
Coco-Vanilla Sugar Cookies by I Sugar Coat It!
Strawberry Cucumber Salad by Sweet Basil
Ricotta Pancakes with Banana-Pecan Syrup by The Slow Roasted Italian
Roasted Asparagus and Arugula Salad with Poached Egg by Once Upon a Cutting Board
Mini Mexican Frittata Shells by She Knows Food & Recipes
Raw Chocolate Porridge by A Tasty Love Story