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Hey gang! All around the web this month I’m seeing so many delicious pumpkin recipes. I feel like I’m a little behind the trend just leaking these now, but they’re so tasty the small time lapse is worth the wait. Over the past month I’ve made a couple great pumpkin recipes, and I’m not done yet.

For breakfast I used canned pumpkin for a Green Pumpkin Smoothie:

1 cup frozen spinach
1/4 cup pumpkin puree
1/2 cup almond mylk
1/2 cup coconut water
1 Tbs flax seeds
1/4 tsp cinnamon
several drops stevia
Blend.


This quinoa dish was such a pleasant surprise! Pumpkin Quinoawill surely make another appearance this fall. It was hearty and a good balance of sweet and savory with the maple syrup and grated ginger.

Pumpkin Quinoa: serves 2
1 cup white quinoa
1 cup canned pureed pumpkin
2-3 Tbs maple syrup
1 tsp freshly grated ginger
1/4 tsp cinnamon
1/4 cup almond mylk
walnuts to garnish
1. Prepare quinoa according to package directions.
2. In blender, puree the rest of ingredients.
3. Stir mixture into the quinoa and mix thoroughly. Let sit over medium heat, stirring occasionally until most moisture is absorbed. 
4. Garnish and serve.