Another Halloween is over! Always such a fun time! But nothing says "ew" more than a couple of rotting pumpkins sitting on your porch for a week. Not to mention... What a waste! It makes me sad how many people think pumpkins are just for carving! Gosh, they couldn't be more wrong. I LOVE cooking with pumpkins (in case you haven't noticed... half my blog is pumpkin-themed). But they're sooo good. Creamy and full of flavour! Anyways, if you, like me, always carve too many pumpkins, don't worry... there are plenty things you can do with them. Introducing: PUMPKIN SOUP!!
As you know, I LOVE 1- COFFEE, 2-Pumpkin spice everything.... And honestly, as basic bitch as it sounds, it's one of my favourite things about autumn (other than crisp mountain bike rides, of course). Anywayyys, desperate to find a way not spend a million dollars on crap-filled lattés this fall, I got to experimenting on how to make my own. And surprisingly, it's actually super easy.
You into it?
Oh-m-g these are good!! Soooo if you've been following me on social media, you probably know that I am OBSESSED with pumpkin spice. I seriously look forward to it every year. Pumpkin spice errrething! So, naturally, I am super excited to share with you this new pumpkin pancake recipe I found and tweaked. I'm allergic to gluten, so I made them GF, you can opt for wheat or all purpose flour if you prefer. Also, you can easily make these bad boys dairy free or vegan if you so wish.
Okay, I'll admit it, the name doesn't sound so tempting at first. Not gonna lie, I don't have any fancy recipe to make your smoothie taste like a peach crumble, but what I can tell you might be even more valuable than giving you the recipe to a buy-a-bunch-of-random-shit-and-only-make-it-once smoothie. Introducing.... THE COMPOST SMOOTHIE!
Holy sh*&$# these are good... And I finally got to use up the pumpkins we grew in the garden this summer! I highly recommend giving these puppies a try. They were so good I had to eat two when they came out of the oven. I have always been obsessed with Starbucks Pumpkin Loaf, but being allergic to gluten, I can sadly no longer indulge. Thank ganesha for this recipe because it's so much better (sorry, not sorry).
I love baking healthy treats... More importantly, I love eating healthy treats! As some of you may know, I am leading a challenge called Know Sugar November where we dramatically reduce our sugar intake to improve our health and likely our moods. Anyways, it can sometimes be a challenge to eat tasty food, especially baked goods, without adding any sugar. Here's a recipe I found (and tweaked a little to make it even healthier) that won't send your blood sugar levels through the roof! I hope you like it!!
Skip the sodium and additive loaded store bought crap and make your own vegetable soup stock in three easy steps!
I don't know about you, but I love having something warm in my salads. Lately I've been obsessed with this one. You can pretty much put in whatever you want, but here's what I had for lunch: ALL from my garden, too minus the beets! :D