Yup, it’s that time of year again people. I like to call it: Pumpkin Takeover.
We’re deep into September and I am jumping on the annoying-pumpkin-obsession bandwagon. As are you. Of course we have Trader Joe’s and Starbucks to egg us all on with their pumpkin flavored bombardment of everythang.
It may be cliche to get all pumpkin-y during Fall and winter season but honestly I love it. The air is getting crisp, leaves are changing colors and my apartment constantly smells of a baked goods aroma. It’s awesome.
Along with starting this week off the pumpkin way, my classes at Cal Poly started as well! It has been a long and extremely exciting summer, but my mind is ready to hit the books again. Especially since it’s a whole new adventure and San Luis Obispo has totally stolen my heart.
My fellow healthy foodies would love it here. SLO is a beautiful outdoorsy town with so much life everywhere. It’s a very active lifestyle around here and the restuarants are flooding with farm-to-table food. Not to mention the Farmers Market is to-die-for.
It’s also mindblowing for me to be in the middle of green farmland and also be down the street from the beach. It’s pretty apparent to say I am adapting oh so nicely here.
Aside from my adventures in SLO so far, school is about to take over which means yummy meals need to fill my palate to feed the brain. My classes include things like: Muscle Anatomy, Physiology & Anatomy, First Aid/CPR, a humanities course and a lab.
Yes this is me “taking it slow” this quarter. At the same time it’s overwhelming and I have accepted the fact that my life will be school. And food. And some workouts to keep my stress level sane.
These quesadilla waffles are super easy and a great way to fulfill your pumpkin craving. With all my “anatomy” business in school, I am all about the simple + delicious recipes. After a three hour lab dissecting lord knows what, this comforting pumpkin pie quesadilla just warms my heart up all over again.
The tactic is simple: Make the pumpkin pie filling. Spread it onto a whole grain tortilla. Top it with another tortilla. Place in a heated waffle iron and wala! The pumpkin pie waffle quesadilla is born! Oh and top with melty peanut butter cuz everything needs toppings, obvi.
Pumpkin Pie Waffle Quesadillas
Ingredients
- 1/4 cup pumpkin puree
- 2 Tbsp vanilla greek yogurt
- 1/2 Tbsp maple syrup
- 1 tsp pumpkin pie spice
- sea salt to taste
- 2 whole wheat tortillas
Toppings
- Maple peanut butter*
- Greek yogurt
- Granola
Instructions
- Turn on your waffle iron and spray with olive oil cooking spray. Combine pumpkin puree, vanilla yogurt, maple syrup, pumpkin spice and sea salt. Spread onto one tortilla, then top the other tortilla onto the mixture. Place your quesadilla into the waffle iron and cook for rougly 4-5 minutes depending on your iron.
- Melt your peanut butter and drizzle it over quesadilla then top with greek yogurt and granola. The best topping combos!
Notes
I used Peanut Butter & Co. Maple Peanut butter brand. If using regular peanut butter I reccomend adding some maple syrup because maple + pumpkin = bliss.
Makes 1 waffle quesadilla.