This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Thursday, October 25, 2012

Fall Leaves & Pumpkin Cannelloni

This A.M. as I look out the window the leaves continue to change.  They have also started to fall to the ground as the colder weather has been creeping its way into the last few days. When the season's change, so do our lives and for me its that time of year to really check in with myself and my goals. I have a personal goal to be as healthy as possible. Eating well, exercising and spending less money are all goals I have made. I thought I would share some goal setting guidelines below and a healthy recipe I just made the other night.

Fall Leaves ~ photographed by Dawn Jagroop-Goolcharan instagram:(@dawnee)

Khlo√© 
Pumpkin Cannelloni fresh out of the oven


Rust Colours ~ photographed by Dawn Jagroop-Goolcharan instagram:(@dawnee)

GOAL SETTING GUIDELINES:
  • The first step is to make your goal, perhaps you want to quit smoking or start running, what ever the case, pick one.
  • Give yourself a deadline. 30 days is reasonable.  Practice your goal everyday until you succeed.  
  • Tell everyone your goal, commit to yourself completely.  You may want to email people, announce it on Facebook or Tweet it.
  • Set up a reward system, you can celebrate once a week!  You deserve it!
  • Plan to beat your bad side. Recognize its going to be a challenge, so develop a plan to overcome urges. 
  • Track your progress!  Write in a journal, record your accomplishments and remember to stay positive!
Please feel free to comment on this post to share your goals, best practices or whatever, we can do this together!

Best of Luck,

Ames xo

3 Cheese Pumpkin Cannelloni
Ingredients:
2 cups of Pumpkin (I used can pumpkin)
1 package of frozen spinach
1/2 cup of hazelnuts or pine nuts
150g Canadian Borgonzola
150g shredded Provolone
Parmesan to taste
2 cloves of garlic minced
1/2 teaspoon of allspice
1/2 teaspoon white pepper
salt and pepper to taste
1 pkg of fresh lasagna sheets
1 can of plum tomatoes
1 can of tomato paste
1/2 cup of sweet onion sliced and caramelized



Instructions:
Caramelized Onions
Slice onions thinly
Heat oil and butter, add onions and salt and pepper.
Cook onions until soft on medium heat  when they start to turn transparent  add orange juice or chicken stock, when the juice/stock is reduced add a splash of white wine and cover and reduce for 5 min, cook until onions golden brown.
Tomato Sauce
In a saucepan combine, tomatoes, paste and 1 clove of minced garlic, salt and pepper to taste.  Use your favourite utensil to mash the tomatoes, I used a hand held blender. You can add a tablespoon of sugar, but the sauce is meant to be simple and not overpowering. Cook on medium heat while preparing the rest of the food.
Cannelloni
In a bowl, mix pumpkin, defrosted (water squeezed out) spinach, garlic, caramelized onions nuts, spices and salt and pepper ad Borgonzola cheese and use fork to mix well.
Cut lasagna noodles in half, spoon stuffing on top and start rolling!
Place cannelloni into pans lined with tomato sauce you will need 2 square pans or 1 large lasagna size pan. Cover them with remainder of sauce and top with the Provolone cheese.

Bake at 350 for 20 minutes covered with foil.  Remove foil sprinkle with Parmesan and bake for an additional 20 minutes.

Enjoy!

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