WIAW – Feeling Like Fall

Woohoo! Hump Day already?! … Okay, maybe I’m trying to convince myself that the week is flying by… but regardless, here we are.

It’s been nice getting back into a routine since my parents’ visit. Check out some of what I’ve been munchin’ on this week! Spoiler alert… Brittany from Eating Bird Food‘s super healthy and delicious Pumpkin Cornbread Muffins have been the best part. Tastes like fall!

What I Ate Wednesday-
austin healthy living

Pecan raisin toast from Texas French Bread with chia+flax peanut butter, banana, cinnamon .. and Siggi’s plain skyr with blackberries, bananas and gojis. Li’l bit of everything!

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Look what I fooounnndddd!! Siggi’s Pumpkin & Spice and Spiced Pear! 🙂 Also, always a huge fan of Elli Quark.

I really liked the pumpkin flavor – so happy it’s going to be available year-round. But I LOVED the pear flavor, and I’m not even a huge pear fan! You have to try this if you have a Whole Foods near you.

austin healthy living

Been drinking so much La Croix lately. I loved this mango flavor! Have you guys tried it?

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Awesome panini — turkey, muenster cheese, apple slices and chipotle mustard on sprouted barley bread.

Eating Bird Food pumpkin cornbread muffins austin healthy living tastes like fall

Pumpkin Cornbread Muffin recipe via Eating Bird Food.

There are so many indulgent pumpkin recipes floating around the web right now (that I’m definitely going to try), but I love these as a healthy alternative. I enjoyed this one hot out of oven with peanut butter… but I’ve also been having them with savory meals as well.

Case in point…

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I broke out the crock pot! (You like the car photo?)

Crock Pot Lentil Stew


  • 1 cup lentils
  • 2 cups low sodium vegetable broth
  • 2 cups brussels sprouts
  • 1 large sweet potato, cubed
  • 1 small zucchini, chopped
  • tomato sauce (didn’t measure)
  • 1/2 cup cherry tomatoes
  • cumin
  • chili powder
  • crushed red pepper
  • black pepper
  • minced garlic
  • garlic powder
  • a few Tbsp whole wheat flour (to thicken)


Combine all ingredients in crock pot, ensuring that it’s mostly covered in liquid. Cook on “high” for 2 hours AND “low” for 2 hours, OR “low” for 4-6 hours. That’s it!

Pair with the pumpkin cornbread muffins if you’re feelin’ funky. 😉 As you can see, despite the weather in the 90s, it’s starting to feel like fall around here! What about you?


Your Turn-

  • Have you tried the seasonal Siggi’s or Elli Quark yet?
  • What’s your favorite way to embrace fall flavors? I’m such a sucker for pumpkin baked goods… which is why I need healthy alternatives! Most of the time. 😉

13 thoughts on “WIAW – Feeling Like Fall

  1. I’ve never heard of Elli Quark but will now be on a mission! Holy amazing stats and yummy flavor!! Girl I’m not sure why you have your soup in the car but I love it! This was a great WIAW – and I love your blog name!! Can’t wait to check you out again!


    • Ha, thanks Elsie! I’m definitely working on the food photography, but close-ups are my fave. 😉 And yeah, crockpot recipes are so easy.. I just throw a bunch of my favorite stuff in there and hope for the best!;)


    • I was pleasantly surprised with mango! I actually really like berry as well. 🙂 I got the Quark at Central Market, which I believe is a Texas grocery chain. They’re really good at responding to feedback though, so you should reach out and tell them what stores you think they should be found in! 🙂 Thanks for commenting!

      Liked by 1 person

  2. Good to know where to buy quark. We got a German baking cookbook from our exchange student and they use quark in a lot of their baking. Yum! Your soup recipe looks delicious.


    • Yeah, for some reason I think quark is way bigger in Europe. I follow a Swedish girl on Instagram and she always talks about it. I’m a huge fan, though. I hope Elli Quark spreads through the US! Let me know if you find it anywhere! 🙂


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