This Wednesday, my eats may look a little different. As I mentioned when I shared my recipe for Paleo Pumpkin Chocolate Chip Cookies, I’m cutting back on dairy for the next few weeks (not permanently I hope) and when I do add more in I’m going to try and keep it to about half what I have been consuming. If you read Renaissance Runner Girl regularly, you know I eat a lot of dairy, between multiple servings of Greek yogurt, the healthy helpings of cheese, and near-daily scoops of ice cream in the warmer months, so I’ve had to replace all that goodness with something. Like pumpkin and chocolate, which I enjoyed before I became a blogger. And coconuts and chia seeds, new discoveries in the past year or so.
Happy Monday! Today marks the beginning of the end…of my endless summer of traveling, running, baking, eating, blogging, and general do-what-I-want days and merriment. This time next week, I will be starting my new “big girl” job at a law firm in New York City. But I’m making the most of this time, and I spent the weekend baking autumn goodies, admiring the fall foliage and pumpkin picking at one of the local pumpkin patches in my Connecticut town.
It’s pumpkin season, and I’m obsessed. I love wandering through pumpkin patches, decorating the porch, and of course, baking and eating lots of pumpkin goodies. Last week, it was my own tried-and-true recipe for gluten free pumpkin muffins and a batch of Amanda’s banana pumpkin bread. Today, it’s my new Paleo Pumpkin Chocolate Chip Cookies.