Sunday, November 4, 2012

Butternut Squash Butterscotch Bars

Running Again 

I'm slowly working my way back into longer runs since I hurt my I.T. band. Now my knees only seem to hurt when I run 2+ miles with my dog, Cooper... sorry Coop, only short runs for you from now on!

This afternoon I ran 5 miles in just under 50 minutes- it felt so nice to be back out there for a longer run- I've been in a 3 mile slump for the past few weeks. 

Butternut Squash Butterscotch Bars

Now on to the good stuff! I think this one is a keeper.
Soon there will be lots of leftover squash dishes- this would be a perfect way to use them up. You could even use sweet potato instead.
Recipe adapted from CarrotsnCake


1 c butternut squash- mashed
1 c white flour (you could use whole wheat, I just didn't have any left in my house)
2 c almond meal
3 eggs- beaten
1/3 c agave
1 tsp vanilla extract
1 tsp baking powder
3 tsp cinnamon
1/2 tsp pumpkin pie spice
smidgen of salt
2 c butterscotch chips


Preheat your oven to 350 F.
Combine all ingredients except butterscotch chips in large mixing bowl- mix well. (If you are using whole wheat, you will have to use a little less than a cup so it won't be too dry)
Stir in butterscotch chips.
Pour and spread evenly into 9x13 greased baking pan.
Bake for 30 minutes or until toothpick comes out clean- top should begin to brown.
Allow to cool before cutting.
Makes 24 bars.

And of course Coop was waiting patiently for anything that might drop on the floor.

Baked Falafel

I decided to make falafel for dinner tonight, but I didn't want to fry them. I found a recipe for baked falafel- I wasn't sure how it would turn out, but it was actually surprising good.
I just ate them on the side with some chicken, but they would be really good stuffed inside a pita with some veggies and hummus. 

I used the recipe from

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