Halloween Fun

Yesterday, Bo and I started celebrating Halloween a couple of days nights early by carving pumpkins with friends!  Believe it or not, this was my very first time to carve a pumpkin; so I was pretty excited about it.  Even though I cook all the time, I'm not really all that skilled at handling knives.  I've cut myself MANY more times than I would like to admit.  Regardless, I figured that Bo and I could tag-team our efforts and end up with a beautifully carved pumpkin...and all ten of our fingers in tact.  Thankfully, I was right!

Our friends Bethany and Andrew hosted the pumpkin-carving-shindig, and being the wonderful hosts that they are, everything down to the libations was Halloween themed.  I don't think that I would ever think of details like this, but they really do take a party from your average-holiday-get-together to something-really-memorable.

Details matter.

Note taken.

I also meant to capture a picture of the candy popcorn Bethany made, but it was all eaten by the time I got around to it.  I think she got her inspiration from Pinterest, and it was something like this.  

SO. ADDICTIVE.  

SO. GOOD.

Once everyone had a drink and a few handfuls of popcorn, the pumpkin carving real fun began!

I was in charge of cutting the top off; and once I successfully did that, I handed it over to Bo for the dirty work (i.e. scooping out the pumpkin guts)!

Then we all started carving!  

Sidenote: In honor of my upcoming trip to Boston to visit my friend Colbi, AND to see the final installment of The Twilight Saga: Breaking Dawn Part 2, I found a template for a werewolf (I've always been Team Edward - not Team Jacob - but the templates for Edward and Bella were simply way too advanced for first-time carvers such as myself).

Mid-carving photo-op!

(Can you tell I was hot?!  My face was as red as a cherry!)

Almost done...

TA-DA!

Bo and I were both really pleased with the final result.  

Our handiwork was pretty good - much better than expected - if I do say so myself.

All of our friends did amazing jobs too...we are one talented bunch!

By the end of the night, we had some pretty awesome pumpkins to display!

Glowing.

What does a werewolf + a Boo! + a kittie cat + and one grumpy pumpkin equal (=)?

Why one awesome night of FUN, of course!

Happy Halloween week everyone!

Question of the Day:

What do you do to celebrate Halloween?!  Do you dress up?  Go trick-or-treat-ing?  Carve jak-o-lanterns?  Watch scary movies?  Whatever it is, I would love to hear all about it in the "Comment" section below!

Blessings,
Ally and Bo

Cherry Pie Oats

On a whim - for no apparent reason other than it was on sale - I recently bought a can of Compton's No Sugar Added Cherry Pie Filling.

Well, that was almost a month ago.  

Since that purchase, the large can of cherry pie filling has sat, ignored, in the back of our pantry.  Keep in mind, we don't have any pie crusts in our refrigerator or freezer.  For that matter, Bo and I don't really even like pie crust all that much.  Most of the time, on the few occasions that we have either ordered or baked a pie, we end up eating out all of the "innerds" (that's not a very nice word now is it?) and leaving the crust for the birds.

Seriously, what in the world was I thinking buying pie filling?!

It was simple.  

I was going to have to come up with another way to eat this pie filling.  

And that got me thinking...how else can one eat pie?  I mean let's be honest, who doesn't try to get away with eating dessert for breakfast every once in a while (Come on...what do you think cinnamon rolls, french toast, and scones really are?!)?  So why fight it?  Why not just embrace the concept of pie for breakfast, but turn it into something healthy, delicious, and fulfilling?  The truth is, there is not reason not to.

So that's exactly what I did.

Cherry Pie Oats
Serves 1

1/2 C oats
pinch of salt
1/2 tsp ground cinnamon
1/2 C Unsweetened Vanilla Almond Milk
1 C water
1/2 tsp butter extract (or 1T butter)
1 C Compton's No Sugar Added Cherry Pie Filling
1 T unsweetened, shredded coconut (optional, for garnish)

Directions:

• Add the oats, salt, and cinnamon to a medium saucepan.
• Pour in the almond milk, water, and butter extract.
• Bring to a low boil, immediately reduce heat, and simmer for 7-10 minutes until the mixture begins to thicken.
• Pour the oats into a large bowl, and mix-in the cherry pie filling.
• Garnish with the shredded coconut, and serve.

On the off chance that you aren't a fan of cherry pie (Really?  How is that even possible?!), here are nine other recipes from the ABC blog that are perfect for breakfast:

Pumpkin Spice Oatmeal

This is the PERFECT bowl of oats for fall weather.  Stock up on canned pumpkin so that you can enjoy this recipe all-year round!

Overnight PB&J Oats

Peanut butter, jelly, cream, and oats all in the same bowl.  

Enough said.

Peanut Butter and Banana Overnight Oats

This recipe takes a classic snack combination and turns it into something perfect for breakfast.  This bowl of oats will keep you fueled and full for hours!

Blueberry Cobbler Oatmeal

This is one of my personal favorites!  

Feel free to get creative with ANY herbal teas you have laying around!

Cranberry and "Dressing" Overnight Oats

Tradition with a twist, this oatmeal recipe will have you wistfully reflecting on Thanksgiving come and gone.  But don't wait until November to enjoy this any-time-of-year bowl of oats!  

Apple and Peanut Butter Oatmeal

Here's another classic snack combination turned into something marvelous and delicious for breakfast.  If bananas aren't your thing, this bowl of oats should fit the bill!

Biscoff Overnight Oats

What's Biscoff?  

Don't ask.

Just get into your car,

drive to the nearest grocery store, 

buy it, and

rush home to make this for breakfast tomorrow.

You can thank me later.

Spring Green Overnight Oats

Think you don't like green foods?  Well, this bowl of oats isn't your average sauteed spinach, boiled broccoli, or mushy asparagus.  Don't be scared, just go for it!

And again...thank me later.

Roasted Coco(nut) Oatmeal

Running out of fresh fruits and vegetables?  Don't despair...oatmeal is here!  Add a few tablespoons of pantry staples such as nuts and coconut and you are good to go for hours!

Question of the Day:


Do you like fruit pie?!  If so, what is your favorite flavor (i.e. cherry, apple, peach, blueberry, blackberry, strawberry, etc.)?  

P.S. I have a can of Lucky Leaf's Sugar-Free Apple Pie Filling in my pantry as well.  Hmmm...I see another variation of "pie oats" coming your way in the near future!

Blessings,
Ally and Bo

"Cheesy" Hummus and a Recipe Redo

Since this will be my fourth hummus recipe to post on the blog, you probably think all we eat in the Behne household is different variations of this savory dip.  For example:

1. it all started with Avocado Hummus;
2. then I made Roasted Red Pepper and Cilantro Hummus;
3. most recently I prepared Salsa Hummus; and
4. today I am sharing the recipe for "Cheesy" Hummus.

Wait!  You might be asking, "Vegans don't eat cheese, do they?"

Well, no, not exactly.  However, we do eat nutritional yeast, which has a cheese-like flavor, and there are a number of cheese substitutes out there now-a-days.  Don't get me wrong, many of these substitutes are disgusting and taste like rubber (seriously gross...trust me, I've tried practically all of them), but there are a small few that actually taste good.  One such brand is Daiya.  I have only tried the shredded versions, but both the cheddar and mozzarella flavors melt, don't leave an aftertaste or film in your mouth, and are actually pretty tastey.  Bo will even eat some...in a pinch.  See?!

Leftover ground turkey and "Cheesy" Hummus...yummm?!

Smooth, a little salty, with a hint of cheese flavor, this hummus is great for spreading on sandwiches, as a dip for crudites, or, and Bo prefers, mixed into ground meat!

"Cheesy" Hummus
Serves 8-10

1 can Great Northern beans, drained but not rinsed
2 T oil (I used vegetable because it was all I had on hand)
2 T water
2 T tahini
1/2 tsp salt
1/4 tsp pepper
2 T Daiya shredded cheese
3 T nutritional yeast

Directions:

• Add all ingredients in your food processor.
• Whirl for approximately two minutes, or until all ingredients are incorporated.

I also recently discovered that I had one can of pumpkin left!  Who-hoo!  So what did I do?!  I quickly got to re-inventing my favorite Pumpkin Spice Pudding.  This time I:

• added 1/2 T molasses;
• drizzled in 1 T maple syrup; and
• served it with raisins, shredded coconut, and Uncle Sam's cereal.

Hm...hmmmm...good!  Perfect for breakfast, as a midday snack, or as dessert!

Okay, I'm off to teach!  When I get home, maybe I'll eat some of my favorite food: hummus! hehehe...just kidding...maybe...

Question of the Day:

What is a food that you ALWAYS have in your refrigerator/pantry?!

Blessings,
Ally and Bo

A Thanksgiving Party & Chocolate Pumpkin Pie with Pecan Butter Crust

This Thanksgiving Bo and I decided to stay in Corpus Christi.  With him not getting more than a couple of days off of work, and me teaching as much as I can before Christmas, it made the most sense to stay here for the holiday.  The problem was, we weren't sure exactly what we were going to do for the holiday...

Thankfully, we were invited to a Thanksgiving party!  Twice a week I teach private yoga lessons to Mr. and Mrs. Lawrence, a couple roughly my parents age.  They are a hoot to teach for, and I always look forward to my lessons with them each Wednesday and Sunday!  They have a beautiful home on Ocean Drive, and when I mentioned that Bo and I were staying in down for the holiday they immediately extended a warm invitation for us to come over.   Little did I know that their house is the. place. to. be. on Thanksgiving!

When we arrived at the Lawrence's around 3:30 pm, everyone was hanging out, watching football, finishing up the food, and having a few cocktails.



Bo and I in our Thanksgiving best!


Shortly thereafter, we were asked to take our seats for dinner in the dining area.

Wasn't it just lovely?!  Every place-setting was filled!

Every plate was also filled...YUMM-O!


My plate :)



Bo's plate!

After we ate, and after the Cowboys won (YIPPEE!), Bo and I figured the bulk of the festivities had come and gone.  Little did we know that the fun was just beginning...

Every year the Lawrence's four children organize a pie contest.  But this isn't just any ol' amateur pie contest.  No, the Lawrence children take this contest seriously!  There are rules.  For instance:

• You can't judge your own pie(s).
• No cook can enter more than three pies into the contest.
• If a pie recipe has won the contest for two years, it can no longer be entered into the contest.
• and many more...

This year, 19 pies were entered into the annual Lawrence pie contest!

Here is a shot of the majority of the pies, pre-eating:

And here are a few close-up shots of the pies, pre-eating:

Mr. Lawrence was trying to be funny, so he entered two different kinds of "Frito Pie" into the contest - hahaha!

After all the pies were set up, and the ballots were made, the eating commenced!  Bo really took his judging job seriously!  He ate at least a couple of bites of every. single. pie...and then really took his time giving each one a score between 1-10. 

Here is a look at the pies BEFORE eating:

And here are a look at the pies AFTER eating:

Most of the pies weren't fully eaten, but instead were partially demolished.  Even with over 25 people at the Lawrence's for Thanksgiving, if we would have eaten all of the pies it would have equalled over 1 1/2 pies per person!  Can you say tummy-ache and sugar-coma?!

Here's a closer look at a couple of the partially demolished pies:

So, you might be wondering, what kind of pie did I bring to the party?! 

Well, I brought a traditional pie with a twist, and I must say, considering I made the recipe up myself, I think it turned out pretty well.  I knew that I wanted to bring a pumpkin pie...of sorts...but I wanted it to be a little more special than just plain ol' pumpkin pie.  So, per my usual process, I did a little research, took inspiration from a few other recipes (here and here), and then created something unique and delicious!

 Chocolate Pumpkin Pie with Pecan Butter Crust
Serves 8

For the Crust:

1 C oats (I used gluten free because it is what I had on hand.  You could also use steel-cut oats.)
2 C pecans
2 T succanat (or brown sugar)
3 T ground flax
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 C maple syrup (or honey)
1 T Smart Balance (or butter)

Directions:

1. Grind oats in a blender until very fine.
2. Process pecans in a food processor for 35 seconds.
1. Note: The pecans should be finely processed and be able to clump together.  They should NOT be nut butter.
3. Melt the maple syrup and Smart Balance together in the microwave for 30 seconds.
4. Add all of the ingredients to the pecan mixture in the food processor.
5. Process until smooth.
6. Press the mixture into a pie pan.
1. Note: I prefer to press the crust mixture all the way up the sides of the pan as well.
7. Prick the crust 14-15 times.
8. Bake at 425 degrees for 14-15 minutes.
9. Remove and allow to cool for 10 minutes.

For the Filling:

1 can pumpkin (not pumpkin pie filling!)
1 tsp vanilla extract
2 tsp unsweetened cocoa
1 tsp pumpkin pie spice
1/4 tsp salt
2 T succanat (or brown sugar)
1 C chocolate chips
Note: I used carob chips because they are what I had on hand.  However, I would strongly suggest using dark chocolate chips, as carob is an acquired taste that some people may not like.

Directions:

1. Place the pumpkin, vanilla, cocoa, salt, and succanat into the food processor.
2. Process until smooth.
3. Melt the chocolate chips in the microwave, 30 seconds at a time, until completely smooth. 
4. Add the melted chocolate to the pumpkin mixture in the food processor.
5. Process until smooth.
6. Add the filling to the crust.
7. Refrigerate for two hours or overnight.

This crust was really amazing!  Thanks go out to Angela for the inspiration.  Her recipe was pretty amazing, so I only tweaked the flavors a bit to make it work for my recipe.  I will definitely be using this crust again for future pie recipes.  Store bought pie crust - never again!

With a wonderful Thanksgiving having come and gone, I am already gearing up for Christmas!

Question of the Day:

Does your family have any unique Thanksgiving traditions?  If so, I would love to hear about them!

Blessings,
Ally and Bo

Pumpkin Spice Oatmeal & Pumpkin Spice Pudding

In my last post I promised you a pumpkin recipe extravaganza.  Well, here it is!

Y'all already know that I love pumpkin.  If you think I'm exaggerating, I think the evidence speaks for itself both here and here.

Anything Pumpkin = YUMM-O!

When I'm in the mood for something comforting and filling for breakfast, my go-to is oatmeal.  With the addition of pumpkin puree and pumpkin pie spice, this recipe is over-the-top-good for getting your morning off on the right foot!



I think my photography is getting a little bit better...


Pumpkin Spice Oatmeal
Serves 1

1/2 C rolled oats
1 1/2 C water (or 1 C water, 1/2 C unsweetened almond milk or vice versa for an extra creamy version)
pinch of salt
1 tsp pumpkin pie spice
2 stevia packets (or 1 T brown sugar)
1/2 tsp vanilla extract
1/4 tsp butter extract (or 1 tsp Smart Balance or other butter)
1/2 C pumpkin puree

Directions:

1. Place oats, salt, and liquid (i.e. water and/or milk) into a medium pot.
2. Heat over medium heat for 2-3 minutes.
3. Stir in all other ingredients until smooth.
4. Reheat for 1-2 minutes.
5. Serve.

Suggested toppings include:

• chopped pecans;
• chopped walnuts;
• unsweetened, shredded coconut;
• dried cranberries; and/or
• raisins.

If you are a little weird like me :), you might prefer to make your oatmeal the night before, place it in the fridge, and eat it cold in the morning.  I know that sounds SO weird, but I honestly LOVE cold oatmeal.  Strange, I know, but there is just something about the cold, creamy porridge that I can't get enough of!  Just call me Goldilocks :) hehehe...

Moving on to recipe extravaganza Part #2!

It's smoothe.  It's creamy.  It's Autumn in a bowl.  It's...


Served over raspberries and apple chunks.  Garnished with coconut flakes and cinnamon.


Pumpkin Spice Pudding!
Serves 2

1 box Mori-Nu Silken Lite Firm Tofu (Don't let tofu scare you off!  Keep reading!)
1/2 C pumpkin puree
3/4-1 tsp pumpkin pie spice
2 T Silk Original coffee creamer (or unsweetened almond milk)
2-4 stevia packets (depending upon your sweet tooth, or 2 T brown sugar)

Directions:

1. Place all ingredients in your food processor.
2. Process until smooth.
3. Serve.

IMPORTANT:  You must use silken tofu for this recipe!

If you use the other kind of tofu (block, sitting in water) you will have an ooey, gooey, slimy mess!  The total opposite of YUMM-O! BLECK!

For those of you that aren't tofu veterans like me, don't let the fear of the unknown scare you!  This pudding is sweet and creamy, and you can't tell it has tofu in it at. all.  I guarantee you that this pudding could fool even the most ardent tofu-hater.   Silken tofu is your friend!

On the first day I had the Pumpkin Spice Pudding for a snack.  I garnished it with pumpkin and sunflower seeds and unsweetened coconut flakes, and had a glass of orange juice and mineral water.  It hit the spot perfectly and held me over until dinner-time!

On day two, I had the pudding as a late-night snack/dinner.  I served it over a bed of warmed raspberries and apples, and topped it with coconut and cinnamon.  I also had a side of honey-butter toast :)  YUM!

Unfortunately, the pudding was gone by day three.  I had hoped to stir it into some oatmeal. :(  Oh well, that just means I have to make it again...and SOON!

Question of the Day:

Do you like oatmeal?  I find that it is a polarizing food: you either love it or you hate it.  Which camp do you fall into?!

Blessings,
Ally and Bo