Human Slingshot

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Pumpkin + Chocolate

Alright... So I may be going a bit overboard with this whole pumpkin thing, but until Yogurtland comes out with a pumpkin flavor, I'm gonna make due.

These cookies are seriously, sinfully good...  you might want to take a few plates to friends and neighbors before you take a bite, unless you're prepared to eat them all. Not even joking right now.

(picture, courtesy of: Taylor Young)

Ingredients:
2 boxes Spice cake mix (DO NOT add the eggs, water, and oil. You will ONLY need the mix)
1 16-oz can of pumpkin (not pumpkin pie filling. just straight up pumpkin)
1 bag semisweet chocolate chips


or...
1 box Spice cake mix
1 8-oz. can of pumpkin
1/2 bag semisweet chocolate chips


Instructions:
1. Preheat oven to 350 
2. Combine cake mixes and pumpkin in large mixing bowl. Stir by hand until combined. It will seem very dry, but just keep mixing and it will turn into dough.
3. Stir in chocolate chips.
4. For cookies: plop onto baking sheet, coated in cooking spray (1-inch apart). Bake 18-20 minutes.
For bars: spread onto baking sheet coated with cooking spray. Bake 23-25 minutes.

Thai Pumpkin Soup

Pumpkin... in all it's glory... (recipe from the Whole Foods Vitamix cookbook. But, I might have made a few of my own little tweaks)

Ingredients:
2 Tbsp olive oil
1 large onion, chopped
1 Tbsp tomato paste
2 Tbsp fresh or pureed ginger
1 garlic clove, chopped
3 cups chicken or vegetable broth
1 Tbsp chopped green chilies
1 1/2 cups light coconut milk
1 Tbsp fresh lemon juice
Salt and Pepper, to taste


Instructions:
1. Heat soup pot over medium, add olive oil, and allow to heat. Add onion and a pinch of Salt and pepper. Saute until soft, than add tomato paste, pumpkin, ginger, garlic and broth. Combine and cook until heated throughout.
2. Pour mixture from pot into blender. Blend on high until smooth. 


I stirred a dollop of plain greek yogurt (Chobani) into mine. It gave the perfect tangy punch. Yum in my tum!

Pumpkin Milkshake

At this time of year, we are given a blessing: Pumpkin. 

I believe it should not be taken for granted and should be used in pretty much... every way possible. In anything. With everything. 

Ingredients:
1 cup regular soy milk or milk
1/3 cup canned pumpkin
1/3 frozen banana
1/2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
2 packets Truvia
1 cup ice cubes
1-2 Tbsp chopped chocolate bar or chips (I used 2 squares of Amano Dark Chocolate)


Instructions:
1. Combine milk through ice in blender and blend until smooth. Add more ice if you want a thicker shake (I like mine thick. More like ice cream or a slushie).
2. Stir in chocolate. love it.

Yogurt tuna salad

Need a little change from the old tuna/mayo/pickle sandwich?

Ingredients:
6 oz. can of tuna (packed in water)
3 Tbsp Skotidakis Jalapeno Greek Yogurt Dip (discovered at Costco)
2 tsp yellow mustard
1 tsp lemon juice
1 medium tomato, chopped
2 Tbsp chopped red onion
2 Tbsp chopped cilantro
Salt and Pepper, to taste


Instructions:
Drain water from tuna and combine all ingredients.
Eat with crackers, on bread, in a tortilla, wrapped in lettuce, or all alone. Great kick of flavor!

Park City Falls into Autumn

My mom, my brothers (Dallin and Keaton), and I took a little road trip up to Park City yesterday for an unlimited day of riding the Coaster and Zip-line. After standing in line for over an hour to ride the coaster, we decided that one time was enough:)

By the time we got done with the first ride, it was 2:00 and we were all starved. I could barely walk;) what a nice brother...

Although we didn't get in a whole lot of riding, the drive was well worth the trip.

Almond Asparagus Soup

Fall is officially upon us and even though the heat will be missed, greatly missed, there are a few things I appreciate about this time of year:


The mountains changing colors
Breaking out the box of Cozy Sweaters
Slipping on the Boots (of all shapes and sizes, please)
Starting up the fireplace
High school football games
Homemade Hot Cocoa
and... Hot Soup!


So I did a little experimenting and whipped up a little bowl of love.

Almond Asparagus Soup
Makes 5-6 cups


Ingredients:
1 bundle of Asparagus
1 Tbsp Extra virgin olive oil
1/2 white or yellow onion, chopped
1 clove garlic, minced
2 oz. (40-45) Whole Raw Almonds (or cashews, or both)
2 1/2 cups fat-free vegetable or chicken stock or broth, divided
Salt and Pepper, to taste


Instructions:
1. Heat soup pot over medium. Add olive oil and let oil heat.
2. While pan and oil heat, break off ends of asparagus stalks by bending towards the bottom until you find the place where it snaps. You don't want the tough, woody ends. Keep the top flowered stalk and discard bottoms.
3. Chop stalks into 1-inch pieces. Add chopped onion and asparagus to pot with a dash of salt and pepper. Sautee for 5 minutes. Add garlic and continue to cook for 3 minutes, until slightly tender (do not let garlic burn).
4. Add 2 cups broth to pot, cover, and simmer for about 5 minutes. Until veggies are soft.
5. While the veggies simmer, add remaining 1/2 cup broth and almonds to blender. Blend on high until almonds are very fine.
6. Add veggies and stock from pot to blender. Blend on high until very smooth (if using Vitamix, blend on high until steaming hot). Pour into bowls and enjoy on a hot or cold day!


Notes: The nuts are a great trick for creamy soups without heavy cream, milk, or half and half! The more you add, the creamier the soup. But, don't add too many or else the raw nut flavor will be too overwhelming.