What you see above is pumpkin soup, winter salad, and gluten free pumpkin oat muffins. Pumpkin soup is just equal parts pumpkin puree and broth heated together with turmeric, paprika, black pepper and salt. I used chicken bone broth since that is what I had in the fridge but it is just as amazing with veggie broth. The salad is romaine, chopped apple, dried cranberries, pomegranate seeds, and homemade cider dressing. The pumpkin muffins are based on a King Arthur Flour recipe, I lessened the sugar and added a 1/2 cup of oats to the mix, subbing coconut oil for the butter, as I am trying like heck to avoid dairy for a little while. Link to the King Arthur recipe is here, it is CJ and Eliza's favorite pumpkin muffin, and if perusing their site, also check out the gluten free Morning Glory muffins, they are AMAZING!!!
King Arthur Flour Gluten Free Pumpkin Muffins
The salad dressing is as follows:
1 T dijon mustard
2 T boiled cider, a product from King Arthur, essentially a boiled down apple cider syrup
1/4 cup good apple cider vinegar
1/2 cup nice olive oil
salt and pepper to taste
Mix well by shaking in a jelly jar, store in fridge.
After eating CJ and Eliza both asked for more of the salad, and we had eaten a huge bowl of it. I would say it was a hit!
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