Halloween Weekend!

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Credit: http://nerdist.com/these-its-the-great-pumpkin-charlie-brown-prints-are-peak-nerdoween/

I hope you all had a spooktacular Halloween! Matt and I had a relaxing and wonderful weekend. We didn’t dress up this year, but next year I have plans to absolutely do so.

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Saturday morning began with homemade gluten free pumpkin pancakes from scratch using the recipe by Love & Lemons. I made a maple-berry sauce from simply simmering frozen mixed berries with real maple syrup, then Matt strained out the berries and allowed the sauce to thicken.

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We topped them with a drizzle of peanut butter, but I decided it looked like a spider web made by a drunk spider. Haha

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I dug through our photo bin and found these gems. So many fun memories!!

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Kaci and I went as ‘Thing ‘1 and ‘Thing 2’ in 2013, and I absolutely loved it! It’s a definite must for a twin costume, and I believe we nailed it. =D

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After putting in a workout at the Y, we made a quick lunch that turned out quite well. We layered and warmed kale, spinach, seasoned organic black beans, red bell pepper, and Cabot jalapeño cheddar plus a few carrots and Garden of Eatin’ Butternut Squash tortilla chips for crunch.

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Matt cracked me up and used his flashlight for me since our dining room lighting is not great. I think it gave it a nice, spooky look. 😉

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We split this Enjoy Life Foods S’mores Bar for dessert then I got myself all cleaned up finally.

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This is how Mason relaxed while I got ready. He wanted to keep my clothes warm for me.

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We wanted to visit our lake house and decided to enjoy the evening there. Although gloomy, it still was so beautiful and peaceful.

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However, I am NOT happy with the beaver population – they are killing this gorgeous and old tree!!

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We managed to snap a picture together while making dinner. Love him!

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For the first time since his diagnosis, we had gluten free angel hair pasta made by Hodgson Mill complete with Trader Joe’s wine and formaggio chicken sausage cooked and simmered with organic marinara pasta sauce. We topped ours with goat cheese and had sautéed baby zucchini and ‘shrooms with kale pesto on the side.

After dinner, he sipped on tea while I made a mug of coffee. Once caffeine was in our bloodstream, we packed up and began our trip back home.

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For dessert, I made us a banana-melon-cherry smoothie using Fage 2% and light Cruze.

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I topped mine with Manitoba Harvest hemp hearts, sunflower seeds, pomegranate seeds, and crystallized ginger.

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Matt topped his with hemp hearts and sunflower seeds as well along with crunchy flax cereal by Enjoy Life Foods.

This morning we enjoyed a nice breakfast, but I do wish I could’ve slept a bit longer. I woke up to feed the purr-babies and was restless for a while, dozed of for maybe an hour, and then I was ready to go ahead and start the day.

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We pan-cooked Hilary’s Eat Well Root Veggie Burger and served it on a bed of spinach. I topped mine with goat cheese, and he had more of the Cabot jalapeño cheddar. He made us perfect over-easy eggs, and we enjoyed a sweet Honeycrisp apple on the side.

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Delicious cheesy yolk. Mmm

I wasn’t ready to say goodbye to October, but I am certain the month of November will bring even more good times and fun memories!

2 thoughts on “Halloween Weekend!

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