Pumpkin linguini with bacon and kale

I’ve hopped on the pumpkin train! We started serving pumpkin ice cream the beginning of September but I’ve been determined to bring it to a dinner dish instead of a sweet treat. I got the thumbs up on this recipe from my trusted roommates but thought it was missing something…maybe another spice in the sauce? …I still can’t put my finger on it but it was still tasty. Try it out, tweak it as you see fit, and let me know what you think!


We roasted and pureed a sugar pumpkin we found at a farm stand for this recipe. I was really excited since I’ve never cooked pumpkin before, it was much more mild than I expected. I followed the directions on The Pioneer Woman’s blog on how to create pumpkin puree.



Ingredients (Serves 2-3):

1  cup pumpkin puree

1/4 cup of water

1/4 can of coconut milk

2 table spoons of chicken broth

1 tablespoon of oil

1/4 onion

1/2 tablespoon minced garlic

Salt and pepper

4 pieces of bacon

3 packed cups of kale

1 box of Cappello’s linguini



  1. Preheat oven to 350. Cut off the top of the pumpkin and then cut it in half. Scoop out the seeds (I saved mine to roast tonight!) and cut into smaller sections. Place in the oven until fork tender, about 40 minutes.
  2. Remove the skin and place small pieces of roasted pumpkin in the blender, slowly add in more pumpkin pieces and water until pureed.
  3. In a sauce pan, add oil and then onions. Cook until translucent (about 3 minutes) and then add the garlic, cook for a couple minutes.
  4. Add the pumpkin to the sauce pan with the onions and garlic. Add the chicken broth, coconut milk, salt and pepper. (*) Place burner on low and continue to stir periodically.
  5. Bring a pot of water to a boil and cook the pasta.
  6. While the water is boiling, place 4 pieces of bacon on a sheet pan covered with aluminum foil in the oven. Cook until crispy.
  7. When the bacon is done cooking, place between paper towels to absorb the fat. This will make it easier to crumble.
  8. Place a tablespoon of the bacon fat in a pan and sauté the kale.
  9. Once the kale is done, add the pasta, crumbled bacon, and 1 cup of sauce to the pan and toss. Enjoy!


*At this point I didn’t feel like the sauce was creamy enough so I put it back in the blender to smooth it out.

**I actually provided you with half of what I made for the sauce because I ended up having so much left over that it’s now sitting in my freezer until I make my next pumpkin recipe. So, double this if you want some leftover and stay tuned because I’ll be using it in another recipe!



Peach Mushroom Burgers with Caramelized Onions

Hello! Thanks for checking in, I’m back! This song just feels so appropriate right now and is playing in my head as I’m typing. I have so much to fill you guys in on, but the point of this post is to provide a new easy dinner recipe!


Part of me firing up the blog again was due to some inspiration by following other bloggers and some encouragement from my boyfriend and friends. I was always concerned about not being creative enough, or a good enough cook to provide recipes, or fit enough to create workouts. Thankfully the people around me reminded me that part of this process and journey is to document failures as well as successes.

I’m happy to report that my goal is to come back to blogging as regularly as I first was and I have a long list of recipes I want to test out! This burger below was so yummy. When I first learned about paleo I switched out buns for grilled portobello mushrooms and honestly, no regrets. I know I’m hanging on to summer by still cooking with peaches, but I’m just not ready to let go yet.

I’ll be back next week with a life update! Until then enjoy these peach mushroom burgers!


Ingredients (Serves 2):

1/2 pound ground beef

1/2 tsp salt

1/2 tsp pepper

1/2 tsp paparika

2 portobello mushrooms

1 peach

1 tsp of butter or olive oil or ghee

1 yellow onion

crumbles of goat cheese



  1. Chop the onion into little strips or rings and place in a medium sauce pan with butter. Continue to stir every few minutes until light brown and caramelized. This will take about 10-13 minutes.
  2. While the onions are cooking, make two burger patties out of the ground beef. Once the patties are made, season both sides with the salt, pepper, and paprika.
  3. Scoop out the underside of the mushroom.
  4. Place a grill pan on medium and place the burgers and mushrooms on until cooked. The mushrooms will release some moisture, cook based on preference. I like mine that I can cut easily with a fork and a knife.
  5. Slice the peach into two rings and two caps. Throw the peaches on the grill pan when the burgers and mushrooms have about 1-2 minutes left. I left them on until they had grill marks and gave in when I pressed my finger on them.
  6. Assemble your burgers!

*The best part about this recipe is that you can tailor it to your diet needs. Strict paleo or doing a Whole 30? Eff the goat cheese. Vegetarian? Slap a veggie burger in there instead! Want all the gluten and need some carbs? Throw this bad boy in between a bun! We served ours with a side salad. Eat up!