The base is combined
with organic pumpkin puree, macadamia milk, maple syrup, freshly grated nutmeg and other spices.
Not exact matches
I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along
with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of
organic PUMPKIN PUREE!
The beauty of these egg rolls is that they are healthier than your average
pumpkin pie and they are lactose - free because of the Green Valley
Organics Lactose - Free Cream Cheese (now available at Whole Foods Markets) that I mixed
with the
pumpkin puree.
While the kids and hubby aren't looking add one single size serving of Square One frozen
organic pumpkin puree to the pot
with the noodles.
So roast up some
pumpkin and toss it
with your quinoa and kale or bake yourself up some of these granola bars using
organic canned
pumpkin puree.
The best
pumpkin bread recipe from scratch loaded
with dark chocolate chips,
organic canned
pumpkin puree, smooth extra virgin olive oil (no butter), then covered in sea salt caramel and toasted coconut.