I’m putting these on here because I’m going to make these recipes soon… and share the results.

1. I have some pumpkin to use. I’ve made this recipe before, but I might tweak it. The recipe is: Pumpkin Pie Shake. Vegan. I think I might need to finally use the can of pumpkin I bought a year and a half ago.

2. This looks uh-mazing, and worth using that as a word. Home-made cinnamon sugar pull-apart bread. Also, it looks like it will taste worth baking when I don’t even like baking.

3. More pumpkin recipes? … Yes! Pumpkin risotto! I have actually never made risotto myself, so I’d like to give it a try. And, even though Easter is coming, I’m craving lots of pumpkin-flavored things.

4. This one’s Julie’s recipe, so I hope she doesn’t mind that I’m putting it on here. I made it today but didn’t take a picture, so I will when I make it tomorrow. It is an Extra-special yummy smoothie — at least that’s my name for it. I have not tasted a yummier smoothie that I can recall.

Extra-special yummy smoothie
— 1 cup mixed frozen fruit: banana, blackberries, raspberries, blueberries, cherries, strawberries (Julie slices her banana before freezing it so that it blends easier.)
— 2-3 coconut water ice cubes
— 1 Tbsp peanut butter (Julie uses a special blend with calcium and chia added. It actually has a great flavor to it.)
— 3-4 handfuls of kale and spinach (remove kale stems)
— 3/4 cup unsweetened vanilla almond milk (I used light vanilla soymilk, which tasted delightful.)

The smoothie is seriously amazing. And the green stuff makes it even better!

— Kimberly

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