This is a dish I made that was inspired by an Instagram post I saw the other day. I’ve been eating pretty healthy these past few months and have been trying new ways to make vegetarian meals taste super good. Roasting vegetables has definitely changed my approach to them. This sweet potato hash is perfect for the upcoming Fall season.
Bake cubed small sweet potato and squash at 400 for ~30 minutes. Set aside. Heat extra virgin olive oil in a skillet over medium heat. Add 1/2 diced bell pepper and 1/4 cup diced onion for 5 minutes until onion turns clear. Add in the sweet potato and smash cubes, 1 handful chopped kale, 1/2 tsp Dijon mustard, paprika, 1/4 cup water or veggie broth to keep it moot. Heat until kale wilts and serve immediately with red pepper flakes and sriracha.
– I modified the recipe with what I had in my refrigerator
After two knee surgeries in the past four years to repair a torn meniscus in both knees, I am running my first race since 2011. In fact, I tore my first knee in that run (Pat’s Run) in 2011 and haven’t ran since. Today I am running the Susan G. KomenRace for the Cure run in downtown Phoenix. I have run this race in the past and have enjoyed it. It’s a good one because the weather is nice and cool in October here in AZ. I am hoping I can restart this running journey again that I started years ago. I found a good running pace for myself on the treadmill and my job is to finish and not be concerned with time. My FitbyFirst program has been instrumental in my training and getting back in shape.
The Komen Phoenix Race for the Cure is part of the largest series of 5K runs/fitness walks in the world. Up to 75% of the net proceeds raised stays in the local community to fund breast cancer programs and at least 25% supports Susan G. Komen‘s national grants program to fund research (info from their website). I am happy I am able to run this race to benefit his cause.
Oktoberfest is a 16-day festival celebrating beer held annually in Munich, Bavaria, Germany, running from late September to the first weekend in October. It is one of the most famous events in Germany and is the world’s largest fair, with more than 6 million people from around the world attending the event every year. To the locals, it is not called Oktoberfest, but “die Wiesn” – after the colloquial name of the fairgrounds themselves. The Oktoberfest is an important part of Bavarian culture, having been held since 1810. Other cities across the world also hold Oktoberfest celebrations, modeled after the original Munich event.
OK. Here in the U.S. we celebrate Oktoberfest for one reason – Beer (and the food as well). Like every cultural holiday, we need another reason to get drunk. Personally I’m all about the sausage and sauerkraut and watching the polka dances. I will admit I do like to put down a bottle of Becks from time to time. Every year Tempe does their annual Oktoberfest and they do a good job of keeping to some of the traditions. But for the most part, it is just a big beer fest. I had a fun goofy time there wearing my Bavarian hat and eating some good food (as you can tell in these goofy photos of me).
Pumpkin patches, chili, corn mazes and pig races. These are all part of the fun at Schnept Farms in Queen Creek, AZ. This family owned farm host their Pumpkin and Chili party every year for Harvest season. We brought the whole family out for some fun and food.
It’s that time of year again.. Harvest time! October is my favorite month and I kicked it off with grilling some BBQ chicken and roasted corn-on-the-cob for dinner. I’m looking forward to some cooler weather and some great October dishes to cook up before the holidays kick in.