The theme for the Gluten Free Menu Swap over at Celiac Family is pumpkin. Pumpkin is not my favorite orange veggie–I much prefer butternut or sweet potatoes, but it is hard not to give into all things pumpkin. This week I’m planning to make some pumpkin ice cream and if I have enough coconut milk left (end of the month blues!) I will make a crust less pumpkin pie for breakfast!
This weekend was crazy busy! We visited a farm and played in the hay, went through a maze, went on a hayride, and got a lot of dust on our brains! We also visited the library for their annual fairy tale festival. I really don’t think I’ve seen so many princesses in one place before. It was a lot of fun, but I’m glad I had yesterday to wind down and get some food cooked for this week as it is supposed to be even busier! I made some mini quiches, some more apple cider donut/muffins, and some vegan bread from “The Allergy Free Cook Bakes Bread.” Now I’m ready to attack the week!
Spaghetti and meatballs (I will probably eat my sauce with a baked acorn squash) from freezer!
Veggie soup from freezer
Vegan nachos (inspired by this dish)
Pink Panther Smoothie and Healthy Caramel popcorn
Sweet potato/bean enchiladas (Still didn’t get to these!)
Pumpkin ice cream!