In honor of Jen Bulik-Lang’s passing yesterday, I thought I would plant Wisteria pods in my backyard as a sign of her vigor, like the plants themselves. They are greatly valued because of the time they take to grow and they remind me of Jen and how she valued each day she had left, and actually lived them fully. 

Anytime I’m sad, I can count on my pals Corduroy and Sugar to snuggle with me, lick my tears and to comfort me, most importantly. Animals are wonderful like that. You literally don’t have to say a thing and they know when they are needed most, like an invisible support system. I wanted to make them a little treat to thank them for loving me so here’s an easy dog treat recipe with pumpkin. Tis the season! 

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Pumpkin Oatmeal Spice Balls- for your DOG! makes 30 

Ingredients:

-2 1/2 cups rolled oats 

-1/4 cup almond butter 

-1/2 cup Niccola’s pumpkin butter (recipe below) or canned pumpkin puree 

-2 eggs

-1 tsp baking powder 

-1 tsp cinnamon 

Directions: 

1. Preheat oven to 350. 

2. Place the oats in a food processor and pulse until they are broken up and look like oat flour. 

3. Add in everything else and mix well in food processor. 

4. Place spoonfuls onto an un-greased cookie sheet and bake for 15 minutes. Place on a wire rack to cool. 

5. Make your dogs do fun tricks for treats! 

I have a very bad habit of petting other people’s dogs, giving them treats and taking pictures of them! Whoopsie! Especially Boxer pups because Andy wants one of those next.. hence these shots! 

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Oh! And I didn’t forget about the Pumpkin Apple Butter recipe I promised you on Wednesday. The $15 spent on my crock-pot was the best $15 ever spent! I use this thing all the time now… and for this here butter too! 

Slow-cooked Pumpkin Apple Butter- makes 4 medium Mason Jars 

Ingredients: 

-2 small sugar pumpkins or 2, 13oz. cans of Libby’s pumpkin puree

-4 Granny Smith apples 

-1 T each of cinnamon, nutmeg and apple pie spice 

Directions:

1. Preheat the oven to 350. If you are using fresh pumpkins, you’ll need to roast them first on 400 degrees and then scoop out the insides. 

2. Chop up the apples and add them, as well as the fresh pumpkins or puree, to your slow cooker. 

3. Add the spices on top. 

4. Cook on low for 4 hours, stirring occasionally (if you are home!)

5. Let the butter cool and then place in your blender to smooth out the mixture. 

6. Place in Mason jars without the lids, in your refrig overnight. I didn’t go through the full canning process since I’m planning on eating this stuff fast and giving it to friends too. 

7. Tie some cute tulle and a ribbon around the jar and present… or eat! 

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Speaking of pumpkin, I had an interesting dinner on Wednesday. Ever heard of or seen a Red Kuri squash? Well me either! But it looks, tastes and feels like a pumpkin so if the shoe fits…. I eat squash at least three times a week because it’s in season, it’s healthy, low in calories, filling, easy to cook and CHEAP!  

Roasted Red Kuri Squash Bowl- serves one or two 

Ingredients:

-1 large Red Kuri squash 

-1 tsp olive oil 

-1 T brown sugar

-salt and pepper

Directions:

1. Preheat oven to 400. 

2. Cut the top off the squash like you would a pumpkin, remove the seeds and sprinkle some olive oil, salt and pepper inside. 

3. Place cut-side down and roast for 20 minutes, or until squash is soft. 

4. Remove the squash and let cool. 

5. Sprinkle more olive oil, salt, pepper and add the brown sugar to taste! Either scoop the squash out and put it in a bowl or do like I do and eat it right from the squash itself! It’s a squash bowl and It saves me a plate to wash! 

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I am SO glad it’s Friday…. confessions of a yoga teacher… I can’t wait to have a glass of wine tonight! Shortly, I’ll be heading to Harmony House for one of my favorite classes of the week. This 4:30 p.m. class is packed with hungry arm balancers and I’ve got a few up my sleeve for practice today! Be there!