Oh yes, yes I did.

ingredients:

• 2 tbsp flour (I used Gluten Free Pantry)
• 1/8 tsp baking powder
• 1/4 tsp cinnamon
• 1/4 cup canned pumpkin
• 1/4 cup milk
• 1 tsp sugar or sprinkle of Stevia

directions: Combine all ingredients in a bowl. Cook for 3-4 minutes per side on a greased stovetop pan/griddle on medium-low heat. I highly suggest topping it with Justin’s Maple Almond Butter.

…But don’t cut the face out like I did. That’s like, really weird…

Considering the fact that I have a bit of a history of accidentally cutting myself with sharp objects, I must admit that this felt like quite the accomplishment:

That would be my third favorite vegetable (preceded only by sweet potato fries and cheesy mashed potatoes, of course), butternut squash. As you can see, I successfully managed to peel and cut that little monster. It took me 30 minutes. Ahem.

Although I’ll still make sure to pick up the already-peeled-and-cubed version when it’s in stock at the grocery store, the result of this simple new recipe was definitely worth the struggle.

ingredients:

• one medium-sized butternut squash
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 3 tablespoons real maple syrup
• cooking spray
• 2-4 tablespoons chopped walnuts (optional)

directions: Preheat oven to 400 degrees. Peel the squash with a vegetable peeler or paring knife and then use large butcher knife to cut it in half long-ways (that’s the tough part). Remove the seeds, and then cut into 1-inch cubes.

Grease a baking pan with cooking spray. Place the squash on pan with salt and cinnamon and toss it around. Bake for 45 minutes (flipping the squash at around 20 minutes). Remove squash from oven and add maple syrup and crushed walnuts. Toss it all together and bake for 5 more minutes.

Vegetable candy, anyone?

Now, let’s be real. I totally gave myself a (yet another) massive oven-burn while making this, but at least that’s a downgrade from 6-stitches on my finger…

Progress, people.

Do you like butternut squash?
And um, any other clumsies out there (please tell me I’m not the only one…)??

Like most moms I know, mine always asks what I want for dinner when I pay a visit back home.

She’s trying to keep me here as long as possible, I just know it.

Since I’m home for a few days to train for my new position, momma G made sure to make something delicious and comforting for my first night back in Pennsylvania. On the menu:

herb-rubbed pork loin roast.

{adapted from Hatfield’s pork loin roast recipe}

ingredients:

• one 3-pound boneless pork loin roast
• 2 tablespoons black pepper
• 2 teaspoons dried basil
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 cup sliced mushrooms
• 1 cup sliced onion
• 2 cans of whole potatoes, drained

directions: Preheat oven to 350 degrees. Combine all of the seasonings in a small bowl, and then apply the mixture to every surface of the pork loin. Place roast in a shallow pan with the mushrooms, onions, and potatoes surrounding it (don’t put them on top of the roast). Place in oven and bake for 60-75 minutes, or until the center of the roast reaches 150 degrees. Let sit for at least 15 minutes before slicing.

Serve with a vegetable and a grain, which in our case was sauteed broccoli rabe and brown rice. Per. fect. ion.

This is seriously some of the best pork I’ve ever had. It’s perfectly tender, flavorful, and – according to mom – really easy to make, too!

What’s your favorite “welcome home” meal?

Impatience got the best of me.

Clearly.

What is it about single-serving desserts?

Is it the fact that they’re just more fun to eat?
…easier to make?
…no temptation to go back for seconds? Or thirds?

Whatever it is that I’m subconsciously drawn to, I just love me some individual treats. So when I woke up yesterday and couldn’t get pumpkin pie off my mind, I did what any normal 24-year-old girl would do at 8am on a Sunday morning…

inspired by Chelsey’s Miniature Apple Pies and Libby’s Famous Pumpkin Pie

crust ingredients:

• 1/3 cup brown rice flour
• 1/8 tsp baking powder
• 1/8 tsp salt
• 1 tbsp butter
• 1 egg white

filling ingredients:

• 1/2 cup canned  pumpkin
• 2-3 tbsp sugar (depending on your desired level of sweetness)
• 2 tbsp milk
• 1 egg yolk
• 1/4 tsp cinnamon

directions: Preheat oven to 425 degrees. Prepare the crust by following these directions (but using the measurements above and no water). In another bowl, combine all of the filling ingredients. Grease a 6-inch diameter ramekin, and press the crust batter down in the bottom and slightly up the sides. Add filling mixture on top of the crust. Bake for 8 minutes at 425, and then turn temperature down to 350 degrees and bake for 40 more minutes. Let the pie cool on a rack for 2 hours.

Uh, yum.

The only problem with this individual pie is that it isn’t exactly easy to slice and remove from the ramekin…

But, if you’re the only one eating it, does that even matter? I think we both know the answer to that.

Now if only I could track down a mini can of whipped cream…

Looking for more single-serving treats? Here are some of my other favorites:

• cake batter cupcake
• pumpkin banana bread bowl
• lazy girls’ puppy chow
• chocolate peanut butter mousse pie

Last night I made one of my favorite “desserts” – one that I haven’t had in far too many months.

A single, fluffy, jumbo banana pancake.

I used to make/eat single-serving banana pancakes like it was my job, but I never posted the recipe because I thought it was just too simple (although, I did post the recipe for a Baked Banana Pancake Bowl, which is also pretty bomb). But since last night’s ‘cake was particularly epic…and gluten-free…I figured it was about time to share the easy treat with you.

ingredients:

• 2 tablespoons Gluten-Free Pantry all-purpose flour*
• 1/4 tsp baking powder
• 1 small ripe banana
• 2 tablespoons milk (I used whole)
• optional: cinnamon, chocolate chips, chopped nuts, etc.

*I can’t say for sure if the ratios would be the same for another type of flour, but my guess is to use somewhere between 2-4 tablespoons.

directions: Grease a stovetop pan with cooking spray and  turn heat to medium-low. In a small bowl, combine the flour and baking powder and then mash together with the banana. Slowly add milk while whisking the batter (you want it to stay somewhat thick – not too runny). Place all of the batter on the center of the pan, and cook for 3-5 minutes on each side or until the pancake is…well, done.

I don’t know what it was about this particular pancake (possibly the gluten-free flour?), but it had the consistency of an ooey-gooey piece of banana cake. Or something. Add some almond butter as “frosting,” and you are good to go, my friend.

What’s your favorite too-good-to-be-so-simple recipe?

When I have a favorite something-or-another, I become that annoying person who has to let the entire world know that it’s MY favorite.

Yup, that’d be me.

So, when I conjured up the idea to make a treat that included so many of my favorite things – boxed cake mix, the ooey-gooey texture of cake batter, pumpkin (aka the taste of my favorite season fall), in cupcake form – well, let’s just say I got just a wee bit over-excited.

After tasting the results, though, I can say that my excitement was very much warranted.

yields 12 cupcakes

cupcake ingredients:

• 1 box yellow cake mix (I used Gluten Free Pantry)
• 1 can pumpkin

icing ingredients:

• 3/4 cup powdered sugar
• 2 tablespoons milk
• 1 1/2 tsp cinnamon

directions: preheat oven to 350 degrees. In a large bowl, beat together the cake mix and pumpkin. Place batter into a lined & greased cupcake pan, and bake for 18-20 minutes.

While the blondies are in the oven, get started on the icing. Combine the powdered sugar and cinnamon a medium-sized bowl. Slowly whisk in the milk.

When the cupcakes are done, set them on cooling rack for 10-15 minutes, then drizzle on the icing. I don’t think I have to tell you what to do next.

To put it simply, these. are. phenom.

(I would suggest storing the cupcakes in the fridge – or even freezing them – once they’re cooled, just because that works best with the gooey-factor.)

As I’ve mentioned before, you can call this a recipe, a concotion, and you can even call me lazy for using cake mix. I won’t mind…I’ll be too busy stuffing my face.

When do you think it’s acceptable to start becoming obsessed eating pumpkin-y foods?
(I usually try to hold off until the fall, but…)

A few months ago a shared a little concoction for mock mac’n cheese, which – if I’m being honest – was really just a way to use up yogurt that was about to go bad and the nutritional yeast I impulsively bought.

I bet you’re just dying to try this recipe now, aren’t you?

I’ve got to say, though, that the combination really did make for a delicious switch-up from regular mac’n cheese. So the other night I kicked it up a notch by adding chicken and broccoli, and the result made for a filling and easy dinner.

ingredients:

• 3oz chicken, cooked
• 1/2 cup broccoli, cooked
• 1 serving pasta, cooked (I used quinoa pasta)
• 1/4 cup plain Greek yogurt (I used 2%)
• 1 tbsp nutritional yeast
• salt and pepper to taste

directions: After cooking the pasta, place in back in the pot along with the chicken and broccoli and set aside. In a small bowl, combine the yogurt, nutritional yeast, salt and pepper. Add the “cheese” sauce to the pot and stir until well combined. That’s it!

Where do you draw the line with mock meals? (for example, I just can’t bring myself to use portobello mushroom caps as “pizza crust”…)