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Halloween is creeping upon us. On that ghoulish night of candy treats, we traditionally blend up a Curried Pumpkin Soup with a Roasted Pumpkin Salad. The pumpkin seeds from our Jack-o-Lanterns are roasted up and made into Candied Chipotle Pepitas for a spicy-sweet treat on the big day. The next day for lunch, leftover soup, pepitas and Apple Quesadillas are easy to take on the go.
This time of year we are seemingly flung into a sugar-high of the holiday seasons, that only becomes more gluttonous. Many of us forget the vegetable abundance this time of year as the sweet feast sets in. Delicious seasonal recipes such as Squash Lentil Dal, Curry Brussels Sprouts, Honey Mustard Kale Salad, Kohlrabi Yogurt Bake, Nutty Quinoa and Shrimp Pad Thai.
Breakfasts this week can be a simple not-too-sweet treat of Pumpkin Muffins with Maple Cream Cheese. For a savory start to the day, try the Runny Eggs with Wilted Greens and Toast.
Also, today, Monday the 29th, I will be drawing the name of the Food Day challenge winner. If you haven’t had a chance to sign up… Quick! Do not miss this opportunity to learn more about how you can eat even better and to possibly win a year of meal planning service.
Cook seasonally. Eat Consciously. Live well,
