Fall

I love Fall! The weather here has been just beautiful, even though I, of course, could use some more rain! Booboo and I have been spending a lot of time outdoors, trying to get as much vitamin D as possible before winter sets in, and just enjoying the glorious changing colors. Here are some pics of Walter frolicking (as much as a nearly 6 month old baby can!) in the autumn leaves. If you look closely, you may notice a newly acquired skill...(drumroll please)....sitting up! He hasn't totally mastered the skill; you have stay really close to prevent head-first wipeouts.

He's making this adorable face because he's watching the leaves fall from the trees!

Other things I adore about fall: sweaters, putting cute hats on Walter when we go for early morning walks, pumpkin, squash, soup, cinnamon, nutmeg, everything warm and comforting, apple cider, not having to shave my legs as often (i'm being honest!) and scarves. I've been trying to work on my cooking skills lately, especially trying to come up with healthy recipes that I can eat right now since I'm on restriction (I haven't had sugar, white flour, and dairy in over a month, among other things). I thought I'd share a really good recipe I tweaked/invented in honor of this post on Fall--Pumpkin Cookies! They are actually really healthy, so could even be called Pumpkin Breakfast Cookies. The truth is I started out trying to come up with a muffin recipe and then decided that they were the perfect texture for cookies instead. If you wanted to make them more dessert-ish you could throw in chocolate chips, and if you wanted to make them even MORE healthy (which I might attempt in the future) you could substitute apple sauce for some of the oil and honey and throw in even more goodies like cranberries and flax seed, etc. Here is my recipe (so far) for Pumpkin Breakfast Cookies (they are very moist and spicy and just sweet enough) and Happy Fall!!

Pumpkin Breakfast Cookies

1 1/2 cup whole wheat flour

3/4 cup honey

1/8 cup molasses (I just eyeballed this, half of 1/4 cup)

2 eggs

1/2 cup coconut oil (if you are anti-coconut oil you could use canola or somesuch)

3/4 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1 cup pumkin puree

3/4 tsp baking powder

1/2 tsp soda

1/2 tsp salt

1/2 cup raisins

1/2 cup slivered almonds (or walnuts or whatever!)

18 minutes at 325 degrees. but keep your eye on it, cuz you might like them cooked to a different finish than I do!