My OB (my musical theatre club for those of you non-BU students) “family” and I had a super fun and tasty dinner tonight!
We made pumpkin microwave mug cakes, which are super quick and tasty! We added chocolate chips and blueberries, but feel free to add any other flavors.
Recipe (makes 3):
Ingredients
6 tbsp whole wheat flour
Dash of cinnamon
Dash of nutmeg
2 eggs
Splash of vanilla
4 tbsp pumpkin puree
1-2 tbsp maple syrup
1 tsp baking powder
Blueberries (optional)
Chocolate chips (optional)
Steps
Mix all ingredients until smooth, then pour into 3 lightly oiled mugs.
Microwave for one minute, let cool and enjoy!
For our meal to accompany the mug cakes, I made wild rice with turkey (I just got cooked turkey slices from Trader Joe’s to save time), chopped beets, sautéed asparagus, onions, and mushrooms, with cooked apples sprinkled with thyme. I made a dressing with olive oil, a bit of apple cider vinegar, balsamic vinegar, a squeeze of lemon juice, a spoonful of plain yogurt, and ground black pepper and thyme.
