Pumpkin Granola

Pumpkin Granola 5

Today’s a great day! Test is over and Halloween partayyy tomorrow. Last week I made this fall twist on my homemade granola. Y’all, this is like autumn in my mouth. I used pepitas, because they’re green, pretty and super yummy.  Am I the only one who didn’t really know what a pepita was? Google informed me that peptitas are pumpkin or some other form of squash seeds! Not sure why they don’t just call them pumpkin/squash seeds…I guess because pepita sounds cooler. This recipe is already vegan and can easily be made gluten-free by substituting GF oats (I just really like my gluten oats). This version of granola is definitely here to stay over the next few months.
Pumpkin Granola 3 Pumpkin Granola 1Pumpkin Granola ParfaitPumpkin Granola Cereal 1 Pumpkin Granola CerealPumpkin Granola 6


Recipe for Pumpkin Granola

adapted from here.

What you need:

  • 3 cups old-fashioned oats
  • 1/2 cup whole pecans
  • 1 cup pepitas
  • 1/4 coconut oil, in liquid state*
  • 1/2 cup maple syrup
  • 3 tsp cinnamon
  • dash of ginger
  • 1/4 cup pumpkin puree
  • 1 cup dried berries

*To liquify your coconut oil, just place the glass jar into a small pot of simmering water. Watch closely, it only takes 3-5 minutes to liquify!

What to do:

  1. Preheat oven to 325˚. Line a baking sheet with parchment paper. Set aside.
  2. In a large bowl, mix together your oats, pecans, pepitas and spices. Stir.
  3. In a smaller bowl, combine your maple syrup, coconut oil & pumpkin puree. Whisk together until it is well combined.
  4. Pour your wet ingredients into your dry ingredients and stir until your oats mixture is completely coated. Spread out evenly on your parchment lined baking sheet.
  5. Bake for 25-35 minutes, checking and stirring every 10 minutes to assure that your granola does not burn and will brown evenly.
  6. It is done when the color turns golden and it is lightly toasted all over. Stir in the raisins to your finished granola. Store in an airtight container.

Monday Musings + Links I Love

Monday Musings

Big week ahead people! Thankful for being surrounded and encouraged by the prayers of my friends and family. Here are some snapshots of my weekend. Sam was out of town so this was my partner in crime the past couple of days:Image 4

I hope my hair will be just like hers. I can’t wait to try this recipe:Image 1

We drank lots of coffee, watched lifetime movies, and shared lots of laughs. Image 2

My sister-friend Leah and her other half, Allen, came home this weekend, but I didn’t get a single pic with her! I guess we were just enjoying the moment and soaking up some Tupelo-time. My heart feels so full after being her this weekend. Image 6

These are my roommates from college-aren’t they pretty 🙂 I miss them so much!Image 7Here are all the people who have been with me through thick and thin. Need to see these people! We need a reunion ASAP.

Image 8When I wasn’t with Leah or GM (Grandmommy), I was sitting at our kitchen table studying. Thankful for fresh flowers from my love to look at periodically to brighten my study time.
Image 5

Here are some links I was digging this week:

Abiding by these verses this week.

My favorite wordsmith J.K.

Katy-girl’s new CD is on Spotify! Have y’all listened yet? My faves (besides Roar of course) are Unconditionally, This Moment, and It Takes Two.

Auburn is in the top 10!!!!!

This Philippine girl wins the best cover of Wrecking Ball. She sings beautifully, but to top it off, she’s blind! Watch her sing while reading braille!

How many of these have you read? I’ve only read 20! I better get crackin. On my home from my test Wednesday, you better believe I’m picking this up as a prize! Cannot wait.

Happy Monday!


Pork Chops with Grilled Nectarines, Feta, and Caramelized Onions

Maybe it’s because we are under a frost warning. Maybe it’s because my family is at the beach sans me. Maybe it’s just because grilled fruit is the best-but this dish I made a few weeks ago is on my brain. When Kroger placed most of their summer stone fruits on sale to make way for acorn squash, apples, pears, and all things fall, I snatched up these nectarines and was determined to find a yummy way to use them for a final summer hoorah.Pork Chops with Grilled Nectarines, Feta, and Onions

After seeing Jenna’s similar recipe, I couldn’t wait to try it! I substituted feta for gorgonzola because feta makes everything betta. Pork Chops and Peaches

I had never used a grill pan before getting married, but I probably use it once a week now! They’re great for when grilling outside isn’t the most ideal option (it’s raining, Sam has to work late, or you’re just plain hungry and can’t wait for the charcoal to heat up). They’re especially great for grilling fruit! Pork Chops with Grilled Nectarines

We had some extra nectarines that were delicious to eat plain for a pre-dinner snack. I also threw some in a smoothie for breakfast the next morning! I’m obsessed with these caramelized onions, which is saying something because I don’t really even like onions. They are the same ones we used to top our pizza!PC with Grilled Peaches

The flavor combo of this dish is unreal! The sweetness of the onions and nectarines complement the saltiness of the chops and the cheese unbelievably! I love how this dinner felt kinda fancy when it was super easy to make and even more delicious to eat!Grilled Pork Chops with Feta Nectarines and Carmalized Onions

Happy Friday!


Recipe for Pork Chops with Grilled Nectarines, Caramelized Onions, and Feta

adapted from Jenna

What you need:

  • 2 pork chops
  • 3 nectarines, halved and pit removed
  • 1/2 red onion thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tbsp feta cheese
  • salt and pepper

What to do:

  1. Drizzle oil in skillet over medium-high heat. Once hot, add onions and cook for 13-15 minutes. About halfway through cooking, add balsamic vinegar. Once soft and caramelized, remove from heat and set aside.
  2. Heat your grill pan with a little more olive oil over high heat. Once hot, place your nectarines cut side down on pan. Cook for 5-6 minutes or until soft. Once cooled, slice.
  3. Sprinkle salt and pepper generously on both sides of pork chops. Place pork chops in the same hot grill pan as you cooked the nectarines, add more oil if needed. Cook chops for 6-7 minutes, or until light pink in middle.
  4. Top chops with onions, then nectarines, and one tablespoon of feta per chop.

Pumpkin Pie Cinnamon Rolls

PP CRIt’s been pumpkin-palooza around here recently. There are a lot of pumpkin sweet rolls recipes floating around, so I decided to try these out Saturday morning. These were DIVINE. The best part-these are so easy to make!! Such a festive twist on our favorite breakfast food. Perfect for a fall weekend morning! One of the ways I adapted the original recipe is by cutting down on the filling because I thought that too much filling made the rolls gloopy-not ideal. I can’t wait to make these yummy rolls again!PP Cinnamon Roll

PP Cinn Roll


Recipe for Pumpkin Pie Cinnamon Rolls

adapted from here.

What you need:

  • one roll of crescent rolls

for filling:

  • 3/4 cup pumpkin puree
  • 1/3 cup coconut palm sugar (you can substitute brown sugar here if that’s what you have on hand)
  • 3 tablespoons white sugar
  • 1/2 teaspoon cinnamon
  • dash of ginger

for glaze:

  • 3/4 cup powdered sugar
  • 3/4 tablespoon milk
  • 1 tablespoon butter melted
  • 1/4 teaspoon cinnamon

What to do:

  1. Preheat oven to 350˚
  2. Unroll crescent rolls and press all the seams together so you have a rectangle.
  3. Mix together all the ingredients for the filling. Spread a THIN layer on your crescent rectangle. You may have some filling left. Do not get overzealous with your filling. It makes the rolls goopy if you add too much filling-not yummy. You should be able to see the crescent roll through your filling layer.
  4. Roll up the dough starting with the short end of your rectangle. Cut roll into about 8 pieces. Place rolls into a greased round pan.
  5. Bake for 22-28 minutes or until browned. While baking, whisk together glaze ingredients until smooth. Once rolls are done, let cool for a few minutes then cover with glaze.

Monday Musings

he is withyou

Happy Monday! Here are some things that caught my eye this weekend:

  • Ummm let’s talk about how cute Kate is-this is unreal. Only she could look like this.
  • Now, I am NOT a fan of Miley. I think she’s cray cray. However, these two videos were an interesting twist to actually make her songs kid, and let’s be real, human-friendly to watch. Watch how Mumford and Fallon make Miley a little bit better here and here.
  • This is my life.

It’s freezing here (41˚!!!!). With space heater at my feet and coffee in my hand, I’m off to cozy up and study for the rest of the day.



Halloween Bash

Halloween Bash

One of my friends and I are wanting to throw a little Spooktacular Soiree. Here’s are some tricks and treats on my radar to make for a good party

1. These whoopie pies (maybe with this in the middle) 2. Some yummy monster munch 3. A hot cider if it’s happens to be chilly 4. This festive twist on a cheese ball  5. Pretty table decorations 6. How cute is this pumpkin cooler? 7. I’m always a sucker for owls (hootie hoot y’all) 8. Apple Cider Slushies?! I think yes 9. Easy, DIY fabric garland

Happy Friday!!


Renewed Peace + Veggie Pizza

The biggest test of my life is in 2 weeks. 2 WEEKS. I’ve had trouble going to sleep the past couple of nights because I feel like a giant animal of stress and anxiety is sitting on my chest. How little faith I have! Yesterday morning this is what I woke up to:Sunset

I am continually reminded of the peace and comfort that can come only from my Sustainer, my Redeemer, my Comforter, my Savior. I learn more from the great Physician and the ultimate Teacher than I can learn in a lifetime of pouring over Board exam books. He calms my racing heart and butterfly filled stomach with just a prayer. Today, I am full of the peace that my identity and meaning come not from a grade on a test, but from my Savior Jesus Christ.

Thanks for reading about my anxious heart, and I hope that y’all open your hearts to be filled with the peace of Christ daily. Now, y’all know pizza is our jam.  Sam is always a little hesitant about anything that does not involve meat. Despite the lack of meat, this pizza (and Sam agreed) ROCKED.VP pizza pie

Onions are not my fav, so I rarely order a veggie pizza out since 99% of the time restaurants include onions. This pizza is onion-free, colorful, and has banana peppers-what’s not to love? Here’s what we threw on our pizza. Veggies

The sauce on this pizza is so fresh! We use it on all of our homemade pizzas. Every time we make pizza (which is kinda a lot), Sam comments on how yummy the sauce is. Be warned: the sauce is pretty thin, but that’s the kinda pizza I like. I despise Papa John’s because of their thick, gloopy sauce.VP slicesVP veggie pizza


Recipe for Veggie Pizza:

What you need:


adapted from here.

  • 3 tomatoes, sliced in half
  • 2 pinches of Salt
  • 1 tsp Red pepper flakes
  • 1 small garlic clove, minced
  • Pinch of sugar
  • Few drops red wine vinegar
  • Few drops balsamic vinegar


  • about 4-5 oz of mozzarella cheese (or more if that’s how you roll)
  • 1/2 yellow bell pepper
  • 1/2 red bell pepper
  • 1/2 orange bell pepper
  • 1 jalapeno sliced (I would remove seeds to cut spiciness-my tongue was agree with me for about an hour after we ate)
  • 1/2 tomato thinly sliced
  • 1/4 cup banana peppers
  • 1/2 cup fresh mushrooms, sliced**
  • 1 tablespoon olive oil
  • I head of broccoli

*Add and subtract whatever veggies you like or have on hand

**I do not like raw mushrooms that much, so I sautéed ours. Feel free to skip step 5 if you like raw shrooms.

What to do:

  1. Make your dough! See recipe here.
  2. Preheat over to 475 degrees.
  3. Throw all your sauce ingredients into a food processor or blender and pulse until pureed.
  4. Pour sauce over flattened pizza dough leaving a small margin at the edges.
  5. Drizzle olive oil into a pan and heat over medium-high heat. Once hot, add your mushrooms and sauté for about 5-7 minutes or until soft.
  6. Sprinkle cheese over sauce. Add all of your toppings!
  7. Bake for 10-15 minutes, or until bubbles and the crust is slightly browned.