Brown Rice Crisps and Pizzert; Happy Halloween!

WE had tons of fun last night taking Nick and Kara out for Halloween. Nick had a blast going up to the houses. Last year he couldn't walk - we went to a few relatives' houses but that was it.  This time we made it to 8 houses, and he said 'trick or treat,' knocked on doors and reached for candy.  We let him eat one piece - he picked a kit kat! then he wanted more more more but that was it.  He was WOUND up before bed, I think from the sugar. All in all, such a fun night!

What did you do for Halloween?

On the weekends, I've been trying to plan out the meals based on what I have in the house from the last week's shopping trip. Yesterday I made some asparagus soup for tonight's dinner. It might be a little too salty (from the veggie boullion) but it's tasty! 

I'll post the recipe later on.

For breakfast today -

Blueberry Pumpkin Maple Coconut Breakfast Pizzert

adapted from Chocolate Covered Katie's recipe

• 1/2 cup whole wheat flour
• 1/2 cup cornmeal
• 2 teaspoons baking powder
• 3 T. maple syrup (one for top after cooked)
• 1 c almond milk
• 3 T. pumpkin
• 1/4 c blueberries
• 1/8 cup coconut

Bake at 350 for about 15 minutes or until set. Top with 1 T maple syrup. Delicious!

Brown Rice Crisps!

I had Trader Joe's brown rice tortillas and wasn't feeling them, but didn't want them to go to waste. I made them into chips. Drizzled w/ olive oil and baked at 300 for about 8-10 min. They brown fast so keep your eye on them! They will go really well w/ the soup!