Hoping for Some Normalcey

Hello and Happy Monday!

A few food for thought items for the week…

• Today, 10/5 is Child’s Health Day.
  
• This week is Customer Service Week (not really sure what that means but hey, anyone who works in Customer Service, this week is celebrating you!)
  
• For all of us fortunate Government and State workers, there is a 3 day weekend to look forward to…Thank you Columbus!
  

I am hoping that this week will be a little more routine than last. Toly believes the craze at work is coming to an end, which means I may be able to regain my hubby once again! :) It was getting quite lonely.

I ventured out of my normal cereal bowl this morning and prepared a real treat. I love having my cereal bowls every day, but sometimes, the time calls for a little change, you know?

Last night, I prepped by bowl of Overnight Oats.

• 1/3 Cup of oats
• 1/3 Cup of Almond Milk
• ½ mashed Banana
• Chia Seeds
  

In the morning, I added flax, raspberries, blueberries and some raspberry Jam. Oh and how did that drizzle of Nutella get in there? Hey who says, you can’t start your Monday off with a little Chocolate Hazelnut goodness? I also toasted a few chopped hazelnuts (in the microwave) and sprinkled on top for just a touch of crunch.

I loved my bowl of overnight oats. I don’t know why I don’t do this more often. I guess I just need to remember to actually do the prep work at night and in the morning; it’s just waiting for me.

Work is going to be busy this week, I can already tell. But, nothing too earth shattering, just the normal amount of to-do’s and such.

When I got home, I went to the gym for a little lifting solo style. I miss my lifting buddy! (Another reason I really hope Toly is done with work soon)

After working out, it was time to get dinner going.

I saw this recipe one of my favorite food blogger recipe site last week and immediately put it into my weekly dinner menu. Lauren is a culinary genious!

Autumn Quesadillas (adapted from Food For Living)

• 1 Whole Wheat Tortilla
  ½ cup cubed Butternut Squash
• Handful of spinach
  Goat Cheese
• TJ’s Cran/Apple Chutney

I roasted the squash with some salt, pepper and rosemary for about 30 min. Then I spread the goat cheese and chutney on a tortilla, laid down the spinach and added the squash (that I slightly mashed). Next, I grilled the wrap on the Foreman for about 5 min.

Lauren also made a great Pumpkin Dip to go along with hers, so I, of course, made the exact same.

A little Vanilla Greek Yogurt, A little Pumpkin Puree, A little Cinnamon, and a little Pumpkin Butter

This was fantastic! The flavors were outstanding together and it really brought a great new Fall take on a Mexican classic. The dip was also so fitting and quite perfect for this.

To go with my autumn inspired dinner, I continued with the theme by making a glorious sweet potato. Once the potato was cooked, I sliced it, added some diced pineapple, cinnamon, coconut and a drizzle of maple syrup. Sooooo good!

And that's all for tonight. Until tomorrow...