Fall has arrived with a recipe!

‘Autumn is a second spring when every leaf is a flower.’ -Albert Camus

Yesterday was the first day of Autumn, and in honor of one my favorite seasons, I thought I’d do a pumpkin themed day for the menu!

Breakfast: Pumpkin Oatmeal
Serves 4
2 cups oatmeal
4 cups water
pinch salt
1 cup pumpkin
2 teaspoon cinnamon
pinch nutmeg
4 tablespoon sugar
2 tablespoons silvered almonds
2 teaspoons vanilla
Bring oats, water, and salt to a boil, reduce heat and let simmer for 10-15 minutes, stirring occasionally until oats are slightly tender. Once oats are almost done, add remaining ingredients into the oats and continue to cook until the oats are cooked. Once oatmeal is done, place in a bowl and top with a few extra walnuts. Add milk if it turns out too thick!

This recipe is from the amazing and funny site: Clean Eating Chelsey


Fun Snack: Pumpkin Granola
5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
¾ tsp. salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 teaspoon vanilla extract
3/4 cup dried cranberries
1. Preheat the oven to 325° F. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, combine oats, spices, and salt. Mix well.
3. In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.
4. Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries and pepitas. Let cool completely. Store in an airtight container.
*Note-serve granola with yogurt, milk, or enjoy plain.

This recipe is from a site I recently discovered: Two Peas and Their Pod


Lunch: Pumpkin Oatmeal Pancakes
Makes 16 Pancakes
1 cup gluten free flour
1 cup gluten free oatmeal
4 tsp. baking soda
4 flax eggs (1 tbsp. flax + 3 tbsp warm water)
1 cup almond milk
3 teaspoons pumpkin pie spice
1 cup pumpkin puree
Combine dry ingredients (flour, oatmeal, baking soda) and mix together. Add the dry ingredients. Preheat a griddle to medium high heat and grease. Using a 1/4 cup measuring cup, pour pancake batter onto greased skillet. Flip once the pancakes bulk up and “bubble”. Cook an additional 2-3 minutes on the other side.

This recipe is from the fabulous site: Clean Eating Chelsey


Dinner: Mexican Pumpkin Soup
Ingredients (serves 4)
1 tsp canola oil
1 TBSP garlic, minced
1 TBSP chili powder
4 cups low-sodium vegetable broth
5 medium red potatoes, diced into 1/2 inch cubes
1 (15 oz) can pure pumpkin (make sure you do not get the canned pumpkin pie!)
1 (15 oz) can black beans, drained and well-rinsed
¾ cup low-sodium salsa
1 tablespoon oregano
pinch of cayenne or other red pepper
1/3 cup unsweetened soy milk or other non-dairy milk
salt, to taste
1 avocado, diced (optional)
Heat oil over medium heat, stir in the garlic, chili powder and , and cook for one minute.
Pour in the broth, and potatoes, bring to a boil, turn down heat slightly, cook for five minutes.
Stir in the pumpkin, beans, salsa, oregano, cayenne, milk, and salt.
Bring the soup to a boil, then reduce the heat and simmer for 10 to 15 minutes.

For this one I don’t have any one link, I saw the title Mexican Pumpkin Soup, but was unsure of some of the other ingredients, so I goggled the title, and mixed four or five random recipe ideas to make this soup.


Happy Autumn!

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