A mis lectores españoles: mi tercera entrada para mi proyecto de blog español está por debajo de esta entrada.
After a week or so of blustery & down-right cold weather, the past few days have been sunny, mild, and absolutely gorgeous! I hope this beautiful fall weather continues through (at least!) the next week because I’m crossing my fingers for ideal running conditions on Saturday. This coming Saturday, I will be running, along with my inspiring teammates, at the State Cross Country Meet! This is my first year participating in the State Meet, and I couldn’t be more excited!
I have the best teammates anyone could ever ask for; the girls on my team are caring, hardworking, enthusiastic, determined, supportive, and dedicated. The cross country season with these gals has been a blast, and I believe we can accomplish great things at State!
In other news, this weekend was full of adventures in the kitchen. On Friday evening, I was inspired by Julie’s recipe, my dad’s squash pasta, and butternut squash risotto (which I have always wanted to make) to create a comfy, one-pot, squash-starring meal. I combined baked acorn squash with homemade tomato sauce (heirloom tomato + extra virgin olive oil + garlic + red onion + salt, pepper, & red chili flake), spinach, and shredded chicken (from a rotisserie chicken) and served this mixture over brown rice. I was happy with the outcome of the dish; it was very satisfying, colorful, and I thought the squash and chicken were a great match. When I make this again, I will use chicken or vegetable stock to make the squash mixture thinner & use more red chili flake (I like a nice kick.). I would also try butternut squash or pumpkin in place of the acorn squash, just to switch things up.
Lately, I have been experimenting with my morning bowl of oatmeal. Most of my inspirations come from my favorite blogs (Peanut Butter Fingers and Iowa Girl Eats) and from around the blogging world. The idea for Saturday’s oatmeal, Baked Pumpkin Oatmeal, came from Good Life Eats & Iowa Girl Eats. I have incorporated pumpkin into oatmeal before, but never have I baked oatmeal before.
It turns out baked oatmeal is absolutely delicious, hearty, dense, thick, and satisfying. I loved sinking my spoon through the almost crunchy top layer and scooping up piping hot, rich oatmeal. Around the edges of the bowl, the oatmeal is “more done” (not in a bad way), and in the middle of the bowl, the oatmeal is slightly gooey; I enjoyed the variation in texture. The addition of nutritious pumpkin and warm spices made the baked oatmeal cozy & simply perfect to enjoy for breakfast on a fall morning.
Baked Pumpkin Oatmeal
- 1/2 cup old-fashioned oatmeal
- 2 1/2 Tablespoons vanilla protein powder (2-3 teaspoons of brown sugar and a splash of vanilla extract may be substituted for the vanilla protein powder.)
- 1 Tablespoon ground flaxseed
- 1 Tablespoon wheat germ
- Dashes of cinnamon, cloves, ginger, and nutmeg (Pumpkin pie spice may be substituted for the spices.)
- Heaping 1/3 cup of pumpkin puree
- 1/2 cup milk
- Pre-heat oven to 375 degrees Fahrenheit.
- In an oven-safe bowl, combine the oatmeal, vanilla protein powder (or brown sugar), ground flaxseed, wheat germ, and spices until the “add-ins” are evenly mixed with the oatmeal.
- Add the pumpkin and milk (and vanilla extract, if using) to the oatmeal mixture, and stir until incorporated and the mixture feels smooth.
- Bake for 20 minutes and let sit for 5 minutes before eating.