Not knowing what to make for dinner last night, I decided to make desert instead. Healthy desert, of course. And since it is October, it had to involve pureed pumpkin. I decided on pumpkin cobbler – without the crust. It was taking way too long in the oven, so…

I decided to go swimming. The boys went to Karate.

I took a long hot shower. Saw my friend, Jennifer, at the pool. We talked for like an hour.

By the time I got home, the kids were asleep and I was starving!

So I skipped dinner (not always a fan of leftovers) and had pumpkin cobbler with banana and yogurt. Repeat once. Repeat twice.

Yumminess!

Guess what I had for breakfast this morning? More pumpkin cobbler, banana, and yogurt! Because – why not? Then I hopped on my bike for another shot at trying-to-keep-up-with-the-big-boys. I was really hoping for some girls to ride with as I try to avoid the pain cave during the off-seaon. Well, I was out of luck. 26 fast-looking and decked-out guys was all I got. You’ve got to love Flagstaff: we had 3 ITU pros among us (one from Ireland, one from Denmark, and one local) and who knows who else…

I got chewed up and spat out the back 3 times. All part of the fun, right? I was lucky to catch back up each time. After the 4th time (at mile 40), I was done. So I cruised back into town by myself and was loving life! Unfortunately, by the time I got home the cobbler was gone and I decided it was time for some veggies and protein…

Here is the pumpkin cobbler recipe. Adapted by me, of course. Let me know if you want the original version…

Filling:

1 large can pumpkin

3 eggs

1/2 c brown sugar (or honey, or agave)

1/4 c milk

2 t vanilla

2 t cinnamon

Topping:

1 c flour

1/4 c softened butter

1/4 c sugar

1 c chopped nuts

1. Mix filling ingredients together and pour into 9*13 inch pan.

2. Mix topping ingredients together and sprinkle on top of filling.

3. Bake at 350 for 40-50 minutes.

Enjoy!