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Blender Pumpkin Pancake

Ingredients: ½ cup oats ¼ cup canned pumpkin ½ banana ¼ cup low-fat milk or unsweetened almond milk ½ tsp pumpkin pie spice ½ tsp vanilla extract 1 tsp olive oil 1 egg flour pinch of baking powder Procedure: 1. Blend ½ cup oats into a flour. 2. Add 1 egg, ¼ cup canned pumpkin,

Stuffed Butternut Squash

Ingredients: Butternut squash 1/3 cup chickpeas 1/3 cup cooked bulgur 2 tbsp raisins 2 tbsp chopped parsley 1 tsp olive oil 1 tsp lemon juice 2 tbsp toasted walnuts Procedure: 1. Cut a medium butternut squash in half lengthwise; remove seeds and roast facedown at 400° F until tender. 2. Set aside one of the

Peanut Cabbage Salad

Ingredients: 1 tbsp peanut butter 2 tsp low sodium soy sauce 1 tsp maple syrup 1 tsp lime juice 3 tbsp hot water 2 cups shredded coleslaw cabbage mix ¾ cup cooked whole grain (any) ½ cup cubed extra firm tofu ½ medium orange fresh mint Procedure: 1. Whisk 1 tbsp peanut butter, 2 tsp