I am a little late to the pumpkin party this year. And by a little, I mean months. Typically August is when everyone goes pumpkin crazy and gets their first pumpkin spice latte of the year. Well, it’s basically December now. But, in my defense, we had such an unseasonably warm fall that I just wasn’t feeling the pumpkin vibes. I was still all summer veggies and grill vibes. But, I realized if I didn’t buy my pie pumpkins soon, I wouldn’t get any. And that is just wrong. I need pumpkin butter in my life. So, I stocked up and threw a batch in the crock pot today. But, I didn’t want to waste all those yummy seeds! So, I decided to write a quick post about how I roast mine up. Trust me, roasted pumpkin seeds are delicious even after Thanksgiving has passed.
I have a thing for winter squash. Like, I’m obsessed with it. It is not uncommon for me to come home with a bushel of miscellaneous squash and a huge cheesy grin on my face. They are cheap, they store well, they are super nutritious, and they are delicious … what more can you ask for?! So, today, when I came home with 5 spaghetti squashes and 2 butternut squash, Matt didn’t even raise an eyebrow. By this point, its common knowledge. Also, if I am bringing home that many squash, I am more than likely making this cheddar jalapeño spaghetti squash which is seriously one of the most delicious things I make. Its creamy and cheesy and slightly spicy. It is basically mac and cheese, but with spaghetti squash instead of noodles.
This has been one of the hottest and driest summers we have had, at least in our area, in a couple of years. We rarely get any days at or close to 90 degrees and we have had them in surplus this year. We have also had very little rain, with the exception of a HUGE storm that just rolled through this morning (thank you thank you thank you!!!). Now, I am loving the summer heat, don’t get me wrong. But, you must remember, I work at a greenhouse. Outdoors. All day. Often times baking in the glass or plastic greenhouses that are upwards of 100 degrees daily. So, this summer, I have mostly been attached to a hose making up for the lack of rain. The moral of the story? When it is that hot out you don’t have an appetite for anything. But, if you don’t eat something, you will probably faint. So here is a roundup of my 6 all time favorite lunches to get you through those hot summer days. They are cool and refreshing and keep you energized for a tough day outdoors.
There is something about smoothies for breakfast lately … I just can’t get enough. I think it is partially the portability factor. Especially in the summer when I am running all over trying to fit as much into a day as possible. It is also partially that they are so dang good and refreshing. Nothing better on a hot day at work than drinking a yummy, frozen smoothie. So, instead of my typical berry based smoothie, I went another route to mix it up. Okay, let’s be honest I was just day dreaming of piña coladas and going to Aruba!! But, I wound up with this totally delicious tropical breakfast smoothie.
We all like quick and easy, especially in the summer when we seem to be running around in a million directions. Is it just me or does the whole summer just fly by with fun activities, random hikes through the woods/on the beach, and hours in the garden? So obviously in our house, long drawn out cooking days are a thing of the past. Save that for when I’ve got 3 feet of snow climbing up the back door. Then, we’ll talk. For the summer, I am all about quick meals that are still healthy and delicious. These quick and healthy hummus wraps deliver! They take second to whip up, are loaded with veggies, and can be easily eaten on the go!