A simple yet delicious weeknight meal option – packed full of nutrients and high in protein. Husband-friendly.
In the mix: greens, zucchini ribbons, edamame and coconut curry tempeh. I JUST discovered goat milk yogurt – I don’t know how I used to live without it! I used it as salad dressing and seasoned it with salt & pepper.
Served with a side of sweet Taber corn.
For dessert, pumpkin spice loaf, still warm from the oven.
Whole Wheat Pumpkin Spice Loaf
Preheat oven to 350F
Lightly grease a loaf pan (I use butter)
2 cups whole wheat flour
2 tbsp chia seeds
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 tsp cinnamon
3 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
In a separate bowl mix:
2 eggs, beaten
1 cup pumpkin
1/4 cup unsweetened applesauce
1/4 cup honey
1 tsp vanilla
Slowly add dry ingredients. Add a little extra applesauce to thin out mixture, if needed.
Bake for 25-35 mins until golden.
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