Pumpkin Pecan Bars
I knew the cooler weather was quickly approaching, so I decided to dive head first into all things fall. I also knew the days would be fast paced and leave little wiggle room once the school year started. I’ve been on a bar kick and wanted to create a fall bar that didn’t take long to make and was good for me. It’s basically a fall party in your mouth. I’m slightly obsessed with them and you will be too after the first bite. 🙂
Oh and that pumpkin smoothie in the background is right here for you!
And if you need to dress up your kitchen, I have that covered too with this. 😉
Ingredients:
- 1/2 cup unsalted pecans
- 1 cup unsalted almonds
- 1 cup chopped and pitted dates
- 3 Tbsp pumpkin puree
- 1/4 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 teaspoon nutmeg
What to do:
Pour the pecans and almonds into the food processor and pulse on a few times until they are semi-chopped. Add all the remaining ingredients into the food processor. Pulse on high and then on low or until it starts forming together into a sticky mixture. Line an 8 x 8 pan (or really any pan) with wax paper. I used a spatula to flatten the mixture into an even consistency in the pan. Smooth out the top and edges. Place in the refrigerator for 2 hours. Cut to desired width. Store in an air tight container in the refrigerator or counter.
I thought I haven’t shared how I meal plan on here before because honestly, it seemed way too basic and not really blog-worthy. But then I realized because it’s so basic, it makes it something I need to share. I also realized after I wrote half of this post that I gave you a quick overview 
Each week, I think about what’s in season, what we are getting from our CSA, and I take a look at our calendar. On nights when Eric had softball games, I have plans, or something else is scheduled, I want a quick meal on those nights. My newest, “thing” is taking a look at the weather. Something i’ve definitely cringed at is having a comfy, hot soup on an unexpected 85 degree day. Or if I’m making 
We have our dinner leftovers for lunch the next day majority of the time. If dinner is something that we don’t have enough left over or takes forever to pack up for lunch, I like to make a big bowl of something to have on hand for lunches throughout the week. (
Snacks:
markers always make it more fun to write things down! xo
Happy Friday everyone! This week kicked my butt..and all I can think about is sleeping in a little bit on Saturday. As everyone gears up for back-to-school everything, I can’t help but jump on the bandwagon and get ready for fall things. (Even though I plan on going to the pool this weekend). 🙂 If you’re not ready quite yet but need some recipes in your back pocket for the weeks to come, pin these and save them for later!
My 
My 
And if you’re really in the mood for fall...My 
This is completely unrelated to all things fall but I promised some of you that I would let you know what I thought about 
My 
Alright, so I completely dove headfirst into podcasts. Eric listens to them on his commute and talks about them a lot. But my old car didn’t have bluetooth. (I know?) But I now spend my 45 minute commute listening my heart out to a ton of different podcasts and not wanting the drive to end. I’m obsessed.
Although I’m not a fan of the cold, I’m also really excited about pumpkin everything. It’s warm and cozy and who doesn’t love that?!
The last few weeks before school started, I loved watching Ellen in the afternoon. You can always count on her for a good laugh.
This book talks about how how language is the most powerful teaching tool in the classroom. I think it also can apply to every area of life and how our language can cultivate community wherever we are. You can buy it 
.
I’ve talked about 
and I’m going to talk about it again. I bought it in navy in June and wore it in 
Our 
It’s Monday and I’m linking up with two of my favorite bloggers to talk all about what recipes we’ve been cooking/baking lately!
We have been going through a serious granola phase. It’s perfect by itself to snack on, with milk, or with yogurt. Recipe, 
Our fridge has been full of veggies this month! My favorite thing to do with all of them is make a Veggie Cornucopia! This month I’ve loved putting the cooked veggies over some rice with soy sauce. 🙂 Recipe, 
The best roast around that only requires the ingredients and a crockpot. 🙂 Recipe,