This month’s menu features hearty recipes that fill the belly as the days get shorter and cooler. I’m featuring pumpkin again this month, one of my favorite vegetables and a super food.
Start your day with lemon juice & water, then followup with Green Drink. Breakfast is a yummy Creamy Berry Parfait, and lunch is a filling Pumpkin & Carrot Stew with Quinoa. Dinner is Pumpkin Lasagna with Rosemary Ricotta. Dessert is a luscious vegan and gluten free Pumpkin Pie made with my Pumpkin Purée and Pumpkin Spice Blend recipes.
First Thing in the Morning
I have lemon water in the morning and then I wait until I’m hungry to have my Green Drink.
For Breakfast – Creamy Berry Parfait
I make this recipe a lot, it feels like a splurge but it’s healthy, full of fresh berries and nut flavors. I like to make it in a mason jar, easy to grab and run on a busy morning.
Lunch – Fall Pumpkin + Carrot Stew with Quinoa
My pumpkin stew is made with mellow spices for a flavorful and healthy mid-day meal. This stew can be prepared a day ahead. It’s great to take to work or enjoy for dinner the next day, or for a warm and healthy meal for the kids to come home to and easily reheat.
Dinner – Pumpkin Lasagna & Rosemary Ricotta
Macadamia nuts make a luscious “ricotta” and the pumpkin sauce for this recipe is savory with flavorful ingredients. A hearty lasagna made lighter with limited high carb ingredients.
Dessert – Vegan & Gluten Free Pumpkin Pie
My oh my, pumpkin pie … how I love thee,
But how you seem to hate my belly.
For each sinfully delicious bite I take,
Your sweet and milky richness makes my tummy ache.
Is there a way to make you more nutritious,
All the while keeping you equally delicious?
The good news is yes there is,
And showing you how is my biz. (Mic drop)
Bon Appétit! – Veronica