{Pumpkin Oat Breakfast Squares}

It's December! Can you believe how quickly it has come? I love this season.  It's full of everything cozy.  Recently I've had the urge to bake with pumpkin...courtesy of a wonderful Thanksgiving. The treat I'm sharing with you was a complete experiment and turned out quite tasty.  It just might satisfy your pumpkin lovin' too!

{Pumpkin Oat Breakfast Bars}

1 cup Pureed Pumpkin

2 Small Zucchinis (whirled in a food processor)

1/4 cup Agave + 1/4 cup Pure Maple Syrup

1/4 cup Unsweetened Applesauce

1 tsp. Vanilla Extract

1 tbsp Grapeseed Oil

1 cup GF Oats (Trader Joes)

1 cup Almond Meal/Flour (Trader Joes)

1 1/2 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp Sea Salt

Process all the wet ingredients in a food processor or with a hand blender and place in large bowl.  In a separate bowl whisk the dry ingredients together.  Slowly add the dry to the wet until well blended.  Pour into a muffin tin or baking pan; it's a versatile batter.  Bake at 350 degrees for 35-40 minutes, depending on your oven and the baking pans you choose. Stay close and keep an eye on it.  Once it's a golden brown pull it out and let it cool.  Eat with a smear of butter or raw honey or even just as is! It reheats well, so feel free to store leftovers (if you have any...) in the refrigerator.  Tasty, tasty!

Enjoy!

{Local and Seasonal}

 A rich color of burgundy caught my eye right as I entered the market. Shiny and perfectly plump, I couldn’t help but sample one.  A sweet flavor filled my mouth and warm summer memories flooded my thoughts.  Yes, it’s really that wonderful time again, cherry season!

Many of you may have noticed a new "trend", signs for local and seasonal foods.  Well, it’s more than a trend, it’s a very healthy approach to life.  Here’s a bit about this wonderful movement:

Why eat seasonal? Well, a simple answer could be, it’s cost effective! It also means the produce will be ripe and at its sweetest and most flavorful point.  How do I know what is in season? A wise woman once told me, the best way to tell what produce is at its peak season is by seeing what’s on sale at your local market.  Farmers and markets typically have more than they know what to do with, so the produce is sold for fabulous bargains and you can eat it right away, enjoying the rich flavors!  A pretty nice little situation if you ask me. 

Why eat local? I believe in supporting the individuals that work hard to produce whole, nutritious and fresh foods.  It has become a lost art as norm of our culture is mass production.  The men and women that fight against the grain to provide quality food for their community should be supported and encouraged.  Thankfully, many markets have picked up on the grassroots movement towards local and seasonal foods.  Whether it’s supply and demand or profit-based, I am grateful for the turn our culture is taking.  We need to reevaluate what we are putting into our bodies and remember the age-old saying, “you are what you eat”.

So head on down to our local farmers market or health food store to find other delicious seasonal produce! Enjoy!