Let’s just say grad school is kicking my little booty lately. I usually don’t post on weekends (not lately) because I’m trying to post more during the week but CLEARLY that is failing.
Let me just tell you that I have come across some seriously cool stuff. Guys. For real. Can we just call this a “What I’m Loving Lately” post with a recipe at the bottom? Okay. Cool. And now, I know for 98% of you, you will not click on these links, but please. In your spare time, click on them. They are worth it.
1. We had a PhD student teach for two weeks in my class and she showed us this one day because, well, with 2 1/2 weeks of classes left, we are all on the brink of a meltdown. She told us not to give up. Don’t worry, the video has a happy ending. Isn’t he adorable?
2. These little guys are too cute for words. They are so LITTLE. And to think about how BIG they get in a few months! Seriously. So sweet.
3. We are going to call this “inspiration” and “motivation” to workout because, well, if he can do it, we sure can.
4. Okay, now this one is a little long, but totally worth it. The end? Mindblowing.
5. First off, this song. Obsessed. Second of all, his moves, out of this world. Can we all come together, learn these dance moves, and have a dance party?
6. This is just funny. And kind of sad.. But I’m sure I’m the only person who thinks that. I get overly emotional when it comes to animals. Personal problem.
7. Can’t. Handle. The. Cuteness. And hilarity.
8. This one is actually precious. BIG EYES.
9. And this. Presh. And so fun.
10. And last, but not least, this just proves how smart – and adorable – cats are.
Oh yeah, and food. Mushrooms and pumpkin are a win.
Sauteed Vegetable Stuffed Portobellos with Pumpkin Cream Sauce
1 tsp olive oil
1 garlic clove, minced
1/2 onion, chopped
1/2 zucchini, chopped
Pinch cayenne pepper
1 c spinach
2 portobellos, washed and the insides scooped out
Adapted from Kraft Recipes
1/3 c milk
2 tbsp light cream cheese
3 tbsp pumpkin
1 tbsp flour
1. Heat the olive oil over medium-low heat and sauté the garlic, onion, and zucchini until softened. Add the cayenne and nutmeg to season the vegetables.
2. Once the vegetables are slightly softened, add the spinach and stir until the spinach has wilted slightly.
3. Spoon the vegetable mixture into the portobellos and bake on 350°F for 10 minutes.
4. For the sauce, blend the milk, cream cheese, pumpkin and cinnamon in a Magic Bullet, then take to the stove to eat. Slowly stir in the flour to thicken the sauce.
5. Spoon the sauce over the portobellos after they have cooked, and top with some pepitas.