Pumpkin Chili


How y’all get so creative?


Like, days before Halloween I see you people showing UP in some of the best costumes ever.


Y’all clever as HECK!


My lame behind has NEVER had interesting inspiration for Halloween costumes. Ever since childhood I have just wanted to be a sexy princess or sexy rockstar. Like, I have a very vivid memory of being Princess Jasmine at maybe 3 or 4 years old. Living in DC, it was plumb freezing on Halloween so my evil mother forced me to wear an undershirt under my lil Jasmine crop top. I threw a FIT! The audacity! I wanted that baby belly out and about! Then there was the Pocahontas year. This time there was a long black wig that scratched the HECK out of me and the bangs came over my eyes a lil and just didn’t make me feel like the sexy princess I was going for at 5. Another tantrum. Fast forward to being Amy Winehouse a couple of times and then skipping several years because my anxiety didn’t allow me to even THINK about dressing up for fear of being made fun of. I peaked in 2010 and was actually something kewl – Garr and I were a hotdog – him the bun, me the weiner. That is literally the HEIGHT of my Halloween creativity. A processed meat.


So this year I went back to my roots and was Ally from A Star is Born, obviously.



Time: 1 hour (prep + cooking) | Serves: 4-6


  • 1 can of pumpkin puree
  • 1 can of black beans, rinsed + drained
  • 1 can of pinto beans, rinsed + drained
  • 1 package of soyrizo
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 tbsp. of garlic, minced
  • 1 10 oz. can of diced tomatoes with green chiles or fire roasted tomatoes
  • 1 fresh roma tomato, diced
  • 2 cups of vegetable broth
  • 1 tbsp. of olive oil
  • 1 tbsp. of chili powder
  • 1 tbsp. of cumin
  • 1 tsp. of smoked paprika
  • 1 tsp. of oregano
  • 1/2 tsp. of crushed red pepper
  • S+P, to taste
  • Cilantro, for serving
  • Avocado, for serving
  • Cherry tomatoes, for serving

How to:

  • Heat a skillet over medium heat
  • Add soyrizo + cook until crisp, about 7-8 minutes, remove + set aside
  • Heat oil in a dutch oven over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add red pepper, cook another 2 minutes
  • Add garlic, cook 1 more minute
  • Add chili powder + cumin + smoked paprika + oregano + crushed red pepper + some S+P, cook for a minute
  • Add in pumpkin + tomatoes + beans + broth + a lil water if you want it a lil soupier, bring to a boil, reduce heat + let simmer for 25 minutes
  • Add soyrizo, simmer another 5 minutes
  • Serve warm with cilantro + avocado + cherry tomato halves
  • Get your cauldron boiling + your spell book out + perform some Halloween mischief while drowing in your pumpkin chili

Pumpkin Mac & Cheese

Post sponsored by Sartori di Verona wines


Have I mentioned how pleased I am rom coms are back in style?


There’s something about the predictability of a good love story that fuels my basic life.


The very best is forcing my real life love to watch Hollywood love unfold.


We go to the movies like once every two years, as a rule. He just cannot handle sitting through two hours of a moving picture show while confined to the same chair. Plus, I am just not the best movie partner. I absolutely HAVE to sit in an aisle seat, in case of emergencies. I ALWAYS start a slow clap as the credits roll. I find it’s a real crowd pleaser. Additionally, I tend to throw rational perspective out the window when watching love stories. For example, after the last movie we went to, I left the theatre in tears (not unusual), but this time I was mute. I would not speak to Garrett. I was so angry that he even had the audacity to speak to me after such a moving tale. “I cannot be spoken to, I need time to PROCESS.” When I finally could form words, I spat out, “YOU DON’T LOVE ME ENOUGH,” and rolled over and went to sleep without smooching. Now that’s a love story you can hang your hat on, am I right?! IDK what that means. Lucky for muah, the peeps at Sartori Di Verona sent me a bottle of their Love Story Pinot Noir to perfectly complement our at-home movie nights. Plus, it’s like authentic and vintage Italian wine and I feel fancy as all GET OUT!


It’s really better this way – Garr can play musical chairs during the film and I can loud cry without the judgmental stares of strangers.



Time: 1 hour (prep + cooking) | Serves: 4-6


  • 1 package of pasta
  • 2 shallots, sliced thin
  • 1 tbsp. of garlic, minced
  • 2 tbsp. of olive oil
  • 1 can of pumpkin puree
  • 3/4 cup of raw cashews, soaked in warm water for 30 minutes + drained
  • 1 cup of unsweetened almond milk
  • 1/4 cup of nutritional yeast
  • 1 tsp. of crushed red pepper
  • 1 tsp. of pumpkin pie spice
  • 1/2 tsp. of paprika
  • 1/2 tsp. of turmeric
  • S+P, to taste
  • 1/4 cup of sage, chiffonaded

How to:

  • Heat 1 tbsp. of olive oil in a lil skillet
  • Add shallots + some S+P, cook for 2-3 minutes
  • Add garlic, cook another minute
  • Meanwhile, process cashews in a food processor until totally crumbly
  • Add in shallots + garlic, process together
  • Add milk + nutritional yeast + red pepper + pumpkin pie spice + paprika + turmeric + S+P until combined
  • Add pumpkin puree, process until smooth, adjust seasoning to taste, set aside
  • Cook pasta to al dente, reserving 1/4 cup of the pasta water, + drain
  • Add pumpkin sauce to empty, warm pasta pan + add pasta back in, stir well + add the pasta water if necessary to thin
  • Meanwhile, heat remaining olive oil in the shallot + garlic skillet
  • Add sage, cook 2-3 minutes or until fragrant
  • Serve warm with sage + a glass of Love Story
  • Serve to sweetie + hover over him asking whether or not he thinks any cheese is actually in this mac + cheese

Pumpkin + Chocolate Chip Muffins

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What a great day to be a sports fan!!!!!!!!!

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I wish I knew what that was like.

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I think it’d be really great to get that jazzed about a team that has no bearing on my existence. Sigh.

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Instead, I have been VERY busy watching Stranger Things. I’m finally on this train, y’all, & I am not hopping off anytime soon – chugga chugga choo coo! I freaking love this show. I’m not sure where they found these uber talented mini humans to be the main characters, but I am thoroughly impressed. It’s also mighty refreshing to see Winona Ryder on screen. I’ve missed you, girl. We’ve all forgotten about the Saks Fifth Avenue incident.

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I’m sorry for bringing it up again right now, though.


Time: 1 hour (prep + cooking) | Serves: 1 dozen muffins


  • 1/3 cup of olive oil
  • 1/2 cup of honey
  • 2 eggs
  • 1 cup of pumpkin puree, not off brand!
  • 1/4 cup of skim milk
  • 1 tsp. of baking soda
  • 2 tsp. of vanilla extract
  • 1 tsp. of cinnamon, plus more for sprinkling
  • 1 tsp. of ground ginger
  • 1/2 tsp. of nutmeg
  • 1/4 tsp. of allspice
  • 1 3/4 cup of whole wheat flour
  • 1 cup of chocolate chips
  • 1/3 cup of old fashioned oats + more for topping

How to:

  • Preheat oven to 325 degrees
  • In a large bowl, whisk olive oil + honey
  • Whisk in eggs
  • Fold in pumpkin + whisk in milk
  • Add baking soda + vanilla + cinnamon + ground ginger + nutmeg + allspice
  • Add flour + chocolate chips + oats, combine well
  • Place muffin cups in a muffin tin + lightly spray with cooking spray
  • Pour an even amount in each cup
  • Top with a sprinkle of oats + a dash of cinnamon
  • Bake 25 minutes or until a toothpick comes out clean
  • Invite pals over + pour everyone glasses of skim milk + serve them a warm muffin + compare chocolatey milk mustaches, winner gets high five


Idea came from here!