Cinnamon Pumpkin Bites

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The kids have been sick with summer colds over the last couple of weeks. I struggle when they are so busy snotting and coughing all over me that I generally just don’t fight it.  Except this time! Bwhahahaha (evil laugh) This time instead of me getting sick a week later I armed myself with the most delicious liquid put on this earth… bone broth (cue angels singing, clouds parting and the sun shining down on a slow cooker full of broth). I have bone broth daily now. Yes I’m coming a bit late to the party for the broth show, but my word has it been awesome. I used organic beef soup bones and a simple recipe that requires you to roast at a very high temperature for a short amount of time before putting in the slow cooker for 12 hours. I have almost finished drinking my first batch and I do believe it will become part of my weekly cookup/prep plan. Try it.

Anyhoo. I also love simple things and this recipe is super easy and tasty for everyone. My kids love these by themselves or on the side of their meal. Although when they are sick the dog gets to eat most of them off the floor or as they are being thrown at him in a flu hazed tantrum…

Ingredients

  • 1/2 a large or 1 small to medium butternut pumpkin. Peeled and diced into even-ish cubes
  • 1 tablespoon of cinnamon
  • 1 tablespoon of garlic granules
  • Approx 2-3 tablespoons of Coconut Oil or  Extra Virgin Olive Oil
  • Sea Salt for seasoning.

What to do

  • Preheat your oven to 180 degrees celsius
  • Peel and cut your pumpkin and spread out on to an oven tray.
  • Drizzle with chosen oil.
  • Then sprinkle with cinnamon and season with salt and garlic granules.
  • Mix together with hands and make sure all pumpkin is covered.
  • Place in the preheated oven to bake for roughly 30-40 minutes or until golden brown around the edges.
  • Once baked serve by themselves or add to a salad.

These are great to munch on during a movie or add to a warm salad. I think they are perfect for adding a bit of colour and flavour to a meal!

 

 

R & R Sauce

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So my niece just turned 13 and quite frankly it scares the poop out of me. I mean, these days 13 is really the new 21. What with the technology, the clothes, the  social media out there… whatever happened to playing with barbies and my little ponies or even just playing outside? Ugh I am so old! At least they still lust over boy bands… right?

It got me thinking about that time of life for me and I don’t envy her age at all. I like where I am now. It’s busy and it’s crazy,  I’m crazy. But I know now who I am (which by the way continues to evolve and change). But dang, life can be good when you follow your heart and listen to your soul.

On a slightly less deep and meaningful note, any of you watch The Walking Dead? Well we do, it’s about the only thing we watch at the moment. I just wonder though, these people must be a little tired and hungry? Needing a shower maybe? New shoes? Underwear  change? Lord help me in an apocalypse, I get really hangry.

Moving on! This sauce came about because I had no canned tomatoes (not a very good doomsday prepper am I?) but I had too many tomatoes and some capsicums in the fridge. I based the flavour on a dip we used to have which was roasted capsicum and cashew. This turned out to be one of the easiest things I have made to date. I called it R & R because it’s roasted and red, but really I just want to go away to an island without little people for a bit of a holiday 😉 Dreaming!

Ingredients

  • 1 kg of roma tomatoes. Doesn’t matter if they are over ripe.
  • 2 large-ish red capsicums
  • extra virgin olive oil
  • sea salt
  • 2 garlic cloves minced or garlic granules
  • 1/4 cup of roasted but unsalted cashews

R & R ing

  • Preheat oven to 180 degrees celsius
  • Cut tomatoes into quarters and lay skin down on baking tray
  • Cut red capsicum into strips and place on the baking tray with tomatoes skin down.
  • Drizzle tomatoes and capsicum with olive oil
  • Sprinkle with salt and garlic
  • Massage so that all capsicum and tomatoes are evenly coated.
  • Roast for 20-25 minutes.
  • Remove from oven and let cool slightly
  • Place in a blender or food processor and blend until smooth.
  • Add cashews and blend for 1 more minute.

You can use this sauce with meatballs. Add it to your bolognese. I made baked chicken breast with garlic, olive oil and salt then baked in an oven for 20 minutes and poured the sauce on in the last 5 minutes of baking. You could also pour this over zoodles and add a protein like chicken or lamb! Very versatile and extremely delicious and easy to make.

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