Biscuit Pizzas

So.  Word of warning.  These become addictive.

Which is why I only made a single batch.  But for real, you can triple, quadruple, whatever this, and it's a perfect appetizer (football anyone?).

And it couldn't be easier!  Mix up the toppings with whatever you prefer (I've done mini Hawaiian biscuit pizzas which are amazing.

In an attempt to try and stop myself from running back and making three more, I served mine with zoodles and asparagus.  It was a really perfect dinner!

Biscuit Pizzas
3 refrigerated biscuit dough circles
1/3 cup tomato sauce
1/4 tsp. Italian seasoning
1/4 cup part skim mozzarella cheese
5 pieces turkey pepperoni

Preheat oven to 400.  Flatten each biscuit into a thin disc.  Top with toppings!  Bake for 9 minutes, or until cheese is bubbly.

Pumpkin, Pumpkin Everywhere

So, to what will come as absolutely no surprise to anyone who knows me, this post is all about pumpkin.

I have a serious pumpkin problem you guys.

The thing is, it's totally seasonal.  From August til November - give me alllllll the pumpkin.  After that?  I move into gingerbread or peppermint territory for the holidays.

Obviously, given the addiction that is Pinterest, I've tried lots of pumpkin stuff, so I thought I'd post some of my favorite links for all of you pumpkin lovers out there!

I'll just leave this here first.  Because pumpkin beer.  Obviously.

Pumpkin Pie Monster Smoothie from Oh, She Glows
Pumpkin Dump Cake from Cookies and Cups
Crockpot Turkey, White Bean, and Pumpkin Chili from Skinnytaste
Parmesan, Pumpkin, and Spinach Quinoa from ifoodreal

And one of my own....Gingerbread Pumpkin Cobbler

Spinach, Bacon, and Mozzarella Strata

Brunch is easily my favorite meal to have when entertaining.  One, it's early in the day.  Two, it features a lot of things you can make ahead so you can spend time with your guests.

I recently hosted a brunch, and made this strata, which I was able to make the night before.  And bonus, the leftovers got better the longer it sat in the fridge!

Spinach, Bacon, and Mozzarella Strata
Serves 6-8

8 slices multigrain bread
8 strips cooked bacon (I used already cooked - if you cook it, just make sure to drain it!)
2 cups shredded mozzarella cheese
8 eggs
3 cups 2% milk
3 tbsp. Dijon mustard
1/2 tsp. salt
3 cups fresh spinach
1 cup chopped sundried tomatoes


Preheat oven to 325.

Spray 13x9 baking dish.

In a bowl, combine the eggs, milk, mustard and salt.

Chop the bread into cubes.  Crumble the bacon into small pieces.

Place half the bread in the dish.  Top with bacon, 1 cup of cheese, half the tomatoes, and half the spinach.  Repeat that layer with the remaining ingredients.

Pour egg mixture over the top.

If you are making ahead, place in the fridge overnight.  Bake uncovered in the oven for 50-60 minutes (I actually upped the heat to 350 for the last 10 minutes).

Let stand 10 minutes before serving.

What I Ate Wednesday

So, I'm kind of obsessed with reading these posts - so I figured I'd try my hand at one!

These are my eats from last Wednesday.

Started off my day with a big glass of water, all the coffee, and this Salted Caramel Banana Smoothie using Salted Caramel Quest Powder.  This is legit one of my favorite flavors!

Not pictured is the ginormous coffee I got on my way to work with 1 pump of pumpkin flavoring and almond milk.

Breakfast was around 6, and I wasn't really hungry til about 11:00.  I LOVE The Complete Cookie - but it's way too dangerous for me to have one that's really 2 servings.  I found a box of the single serve ones on Amazon in Snickerdoodle and am SO happy I did.  It's a great mid-morning or pre-workout snack and it's already portioned!

This was a day of running around (I work in 3 different schools on a given day!), so lunch was going to be later.  About 1:00, as I was running between buildings, I had a pumpkin bar from Trader Joe's - LOVE THESE!

Around 1:45 I finally got back to my desk and was able to eat some lunch, which was a slice of this spinach, bacon, and sundried tomato strata (recipe soon!) that I had made for brunch.  I topped it with some extra broccoli.

Around 3:30, I had a pre-workout snack of an apple and a pumpkin chocolate chip energy bite (check out Clean Food Crush for the recipe!)

For dinner, I had a chili roasted sweet potato and brussel sprout hash with a fried egg and a slice of Ezekiel flax bread with avocado.

And finally, because it's all about balance, I had some rice pudding (leftovers from Dad's recipe which is the bomb) to end the night!

What's on your menu?