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Breakfast

Pumpkin Pie Ta…rts with CPoucmopnkuitn W Sphicpep… eGdra CnroelaamPumpkin …Latte

Snack 1

Pumpkin Mac …n' CheeseSpider Web Pum…pkin SoPuupmpkin Hum…mus Toa…st Crunch Pumpkin Seeds

Lunch

Pumpkin Tahi…ni Energy BPualmlspkin Brea…kfast CookiPeusmpkin Loaf Brownie Batte…r Protein Balls

Snack 2

Scalloped Swee…t PotatoeBsison Pumpki…n Chili Roasted Butte…rnut Squash Harvest Bowl

Dinner Pumpkin Recipes

Fruits Vegetables Bread, Fish, Meat & Cheese 4 Banana 4 cups Butternut Squash 1 lb Ground Bison 3/4 Lemon 2 Carrot

4 cups Coleslaw Mix

4

1 1/2 tsps

8 cups Kale Leaves

2 Sweet Potato

1 tbsp

1 1/4 Yellow Onion

Breakfast Boxed & Canned & Oils 1/2 cup Almond Butter 2 cups Black Beans 1 tbsp Balsamic Vinegar 2 1/4 cups Maple Syrup 2 cups Brown Rice Macaroni 1/4 cup Black Olives 1/2 cup Organic Coffee 1 cup Chickpeas 1 1/4 cups Coconut Oil 1/3 cup Pumpkin Seed Butter 1 cup Crushed Tomatoes 1 1/2 tsps Dijon 3 1/4 cups Organic Coconut Milk 1/3 cup Extra Virgin Olive Oil 2 cups Organic Vegetable Broth 3/4 cup Sunflower Seed Butter 3/4 cup Quinoa 1/4 cup Tahini

Seeds, Nuts & Baking Cold 1 1/4 cups Almond Flour 9 Egg 1 cup Almonds 3 1/2 tbsps Arrowroot Powder 7 1/2 cups Unsweetened Almond Milk 1/4 tsp 2 2/3 tsps Baking Powder 1 cup Cashews 1 tbsp Cacao Powder 2 tbsps Chia Seeds 3/4 cup Coconut Flour 2 tbsps 1/2 cup Dried Unsweetened 3 tbsps Cinnamon Cranberries

1 tbsp 1/3 cup Nutritional Yeast 2 1/2 tsps 10 1/4 cups Oats

1/2 cup Ground Flax Seed 1/2 cup Organic Dark Chocolate Chips 1 tsp Ground Ginger 2/3 cup Organic Raisins 1 tsp Ground Sage 1 1/3 cups Pitted Dates 2 tsps 3 1/3 tbsps Pumpkin Pie Spice 1 tsp 14 2/3 cups Pureed Pumpkin 1/2 cup Pecans 1/4 cup Raw Honey 2 1/2 cups Pumpkin Seeds 1 1/8 tbsps Extract 1 2/3 tbsps Sea

Sea Salt & Black Pepper

1/4 cup Seeds

1/2 cup Sunflower Seeds

1 cup Walnuts

Other

1/2 cup Chocolate Protein Powder

1/2 cup Vanilla Protein Powder

2 1/4 cups Water Pumpkin Mac n' Cheese

9 ingredients 20 minutes 4 servings

Directions Ingredients

1. Bring a large pot of water to a boil and cook brown rice macaroni as per the • 2 cups Brown Rice Macaroni (dry) directions on the package. When finished cooking, strain and run under cold 1 cup Unsweetened Almond Milk water immediately to prevent from overcooking. •

1 tbsp Arrowroot Powder 2. Meanwhile, heat milk in a saucepan over medium heat. Once the milk is • steaming, whisk in the arrowroot until all clumps are gone. • 1 tsp Garlic Powder 3. Add the remaining ingredients and whisk until thoroughly combined. Turn • 1/3 cup Nutritional Yeast down to low heat and cook until the sauce has thickened, about 5-6 minutes. • 1 1/2 tsps Dijon Mustard 4. Pour the pumpkin sauce over the macaroni and mix well. Divide into bowls and enjoy! • 1 cup Pureed Pumpkin • 1 tbsp Maple Syrup Notes • Sea Salt & Black Pepper (to taste) Leftovers Store in an air-tight container in the fridge for up to 5 days.

Spice Lover Add chili flakes, hot sauce, paprika, cayenne, and/or .

More Protein Add cooked diced chicken, chickpeas or lentils.

More Add wilted spinach, kale and/or sauteed mushrooms. Vegetables Bison Pumpkin Chili

13 ingredients 30 minutes 4 servings

Directions Ingredients

1. Heat olive oil in a large skillet over medium-high heat. Add the ground bison, • 1 tbsp Extra Virgin Olive Oil onion and garlic, and saute for about 5 to 7 minutes, or until the meat is cooked 1 lb Ground Bison through. Drain off the fat. •

1 Yellow Onion (diced) 2. Add the chili powder, cumin and paprika. Stir about 1 minute, until fragrant. Add • crushed tomatoes, pumpkin, water, maple syrup and salt. Let simmer about 10 • 3 Garlic (, minced) minutes. • 2 tbsps Chili Powder 3. Divide coleslaw into bowls. Top with chili and enjoy! • 1 tbsp Cumin

Notes • 1 tsp Paprika

1 cup Crushed Tomatoes Optional Garnish with toasted tortillas, chopped green onion, avocado, • Toppings jalapeno slices, cheddar cheese or greek yogurt. • 1 cup Pureed Pumpkin More Veggies Add bell peppers, corn, peas or any leftovers on hand. Stir in • 1 cup Water spinach, kale or watercress just before serving. • 1 1/2 tsps Maple Syrup No Bison Use extra lean ground beef, chicken, turkey, lamb or venison. • 1 tsp Sea Salt Vegan or Use mixed beans and/or tofu instead of ground meat. Vegetarian • 4 cups Coleslaw Mix

Leftovers Refrigerate in an air-tight container for 3 to 5 days or freeze up to 2 months. Pumpkin Spice Granola

10 ingredients 40 minutes 12 servings

Directions Ingredients

1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. • 3 cups Oats (rolled)

2. Mix the oats, walnuts, pumpkin seeds, ground flax seed, sea salt, pumpkin pie • 1 cup Walnuts (chopped) spice and cinnamon together in a large bowl. Stir well to mix. • 1/2 cup Pumpkin Seeds 3. In a pot, combine the coconut oil, maple syrup and pureed pumpkin. Place over 1/4 cup Ground Flax Seed medium-low heat and whisk until all ingredients are well distributed and it is • warmed through (about 2 to 5 minutes). Pour it over the dry ingredients and • 1/4 tsp Sea Salt mix with a spatula. Spread across the baking sheet and bake for 25 to 30 minutes, or until golden brown. Rotate the pan at the halfway point. (Note: • 3/4 tsp Pumpkin Pie Spice Don't stir as this will break up the clusters.) • 1/2 tsp Cinnamon 4. Remove the granola from the oven and let cool completely. It may seem wet, 1/4 cup Coconut Oil but it will crisp up as it cools. •

1/3 cup Maple Syrup 5. Divide into bowls or store sealed in a jar until ready to use. Enjoy! • • 1/3 cup Pureed Pumpkin Notes

Leftovers Stores well in an airtight container up to a week. Freezes well for longer.

No Walnuts Use pecans or slivered almonds instead.

Nut-Free Skip the nuts and add extra pumpkin seeds.

Serve it With Oatmeal, yogurt, almond milk and/or chopped apples with cinnamon.

Optional Add- Raisins, dried cranberries, berries or coconut flakes. Ins Brownie Batter Protein Balls

7 ingredients 40 minutes 6 servings

Directions Ingredients

1. Line a baking sheet with parchment paper. • 1/3 cup Pitted Dates (packed)

2. Combine dates, black beans, chocolate protein powder, pumpkin seed butter, • 2 cups Black Beans (cooked) sea salt, and cacao powder in the bowl of your food processor. Process until 1/2 cup Chocolate Protein Powder smooth, scraping down the sides as necessary. •

1/3 cup Pumpkin Seed Butter 3. Roll the dough into 1-inch balls and place on the covered baking sheet. You • should have about 3 balls per serving. • 1/2 tsp Sea Salt 4. To make the optional chocolate drizzle: melt the chocolate chips in a double • 1 tbsp Cacao Powder boiler and drizzle over balls. • 1/2 cup Organic Dark Chocolate 5. Refrigerate at least 1 hour to set. Enjoy! Chips (optional)

Notes

Serving Size Nutrition information is calculated based on 3 balls per serving.

Storage Store in an airtight container in the fridge up to 1 week, or in the freezer for up to 1 month.

No Pumpkin Use tahini, sunflower butter, almond butter or peanut butter Seed Butter instead.

Preferred This recipe was developed and tested using Genuine Health Vegan Protein Fermented Protein Powder in Chocolate. For best results, use this Powder or a plant-based protein powder. Pumpkin Tahini Energy Balls

7 ingredients 15 minutes 15 servings

Directions Ingredients

1. In a medium sized mixing bowl, combine the coconut flour, coconut oil and • 1/2 cup Coconut Flour (Bob's Red pureed pumpkin. Mix thoroughly. Mill)

2 tbsps Coconut Oil (melted) 2. Add tahini, maple syrup and cinnamon. Continue to mix until well combined. • The mixture should be very doughy and stiff. • 1/2 cup Pureed Pumpkin 3. Roll dough into small balls. Pour sesame seeds onto a small plate and roll each • 1/4 cup Tahini ball in the seeds to coat. • 3 tbsps Maple Syrup 4. Cover and store in the fridge up to 5 days, or the freezer for a month. • 2 tsps Cinnamon

Notes • 1/4 cup Sesame Seeds

No Tahini Use any type of nut or seed butter.

No Sesame Roll them in crushed pumpkin seeds or seeds instead. Seeds

Best Results This recipe was developed and tested using Bob's Red Mill coconut flour. Results may vary with other brands. Cinnamon Toast Crunch Pumpkin Seeds

5 ingredients 50 minutes 2 servings

Directions Ingredients

1. Preheat oven to 300 and line a baking sheet with parchment paper. • 1/2 cup Pumpkin Seeds (rinsed and dried) 2. Add all ingredients to a mixing bowl and mix well. Spread seeds across the 1 1/2 tsps Extra Virgin Olive Oil baking sheet. Place in the oven and bake for 40 - 50 minutes or until golden • brown. Stir at the halfway point. • 1 tbsp Maple Syrup 3. Remove pumpkin seeds from the oven and let cool. Break into pieces and enjoy! • 1/4 tsp Sea Salt • 1/4 tsp Cinnamon Notes

Best Results This recipe was created and tested using fresh pumpkin seeds. It is a great one to whip up with leftovers seeds from any type of squash.

No Fresh Use store-bought pumpkin seeds instead. Since they have already Seeds been dried, cut the time in the oven down to 30 minutes.

Storage Once completely cooled, store in an air-tight container at room temperature. Pumpkin Pie Baked Oatmeal

11 ingredients 45 minutes 6 servings

Directions Ingredients

1. Preheat oven to 375F. Grease a baking dish with a little coconut oil. (Use a 9 x 13 • 2 cups Pureed Pumpkin inch dish for 6 servings.) • 2 Egg 2. In a large bowl, whisk together the pumpkin, eggs, maple syrup, pumpkin pie 1/2 cup Maple Syrup spice, vanilla, baking powder, salt and milk until smooth. Stir the oats and • ground flax into the pumpkin mixture. Pour into the baking dish and sprinkle • 1 tbsp Pumpkin Pie Spice pumpkin seeds over top. • 1 tsp Vanilla Extract 3. Bake in the preheated oven for 40 minutes or until the centre feels set and the edges are slightly golden. • 3/4 tsp Baking Powder • 1/2 tsp Sea Salt Notes • 1 cup Unsweetened Almond Milk Storage Store covered in the fridge up to 4 - 5 days, or freeze in individual • 2 1/2 cups Oats (rolled or quick) portions for easy grab-and-go breakfasts down the road. • 1/4 cup Ground Flax Seed • 1/4 cup Pumpkin Seeds Roasted Butternut Squash Harvest Bowl

9 ingredients 40 minutes 4 servings

Directions Ingredients

1. Preheat oven to 420 degrees F and line a baking sheet with parchment paper. • 4 cups Butternut Squash (diced Toss the butternut squash in half the olive oil and spread across the sheet. Bake into cubes) in the oven for 20 to 25 minutes, or until lightly browned. • 2 tbsps Extra Virgin Olive Oil (divided) 2. Combine the quinoa and water in a sauce pan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer. Cover with a lid and let simmer • 3/4 cup Quinoa (uncooked) for 12 to 15 minutes, or until all water is absorbed. Fluff with a fork and set aside. • 1 1/4 cups Water

3. Heat remaining olive oil in a large skillet over medium-low heat. Add kale and • 8 cups Kale Leaves (finely saute until wilted (about 3 - 5 minutes). Turn off the heat. chopped)

1 tbsp Balsamic Vinegar 4. Add the quinoa, roasted butternut squash and balsamic vinegar to the skillet • then toss until well mixed. Season with sea salt and black pepper to taste. • Sea Salt & Black Pepper (to taste) 5. Divide into bowls and top with pumpkin seeds and dried cranberries. Enjoy! • 1/2 cup Pumpkin Seeds

Notes • 1/2 cup Dried Unsweetened Cranberries

No Butternut Use sweet potato, carrots or beets instead. Squash

Save Time Use frozen bagged butternut squash.

Leftovers Keeps well in the fridge up to 3 - 4 days.

Extra Flavour Toss the butternut squash in cinnamon before roasting. Pumpkin Pie Overnight Oats

7 ingredients 8 hours 4 servings

Directions Ingredients

1. In a large bowl, combine the oats, almond milk, pumpkin puree, chia seeds, • 2 cups Oats (quick or traditional) maple syrup and pumpkin pie spice. Mix well. Cover and store in the fridge 2 cups Unsweetened Almond Milk overnight or until set. •

2 cups Pureed Pumpkin 2. Once set, divide into jars and top with toasted pecans. Enjoy cold or warm in the • microwave for a minute before eating. • 2 tbsps Chia Seeds • 1/4 cup Maple Syrup Notes • 1 tbsp Pumpkin Pie Spice No Pumpkin Use cinnamon instead. 1/2 cup Pecans (toasted and Pie Spice • chopped) No Pecans Use any type of crushed nuts or hemp seeds instead. Pumpkin Pie Protein Smoothie

6 ingredients 10 minutes 2 servings

Directions Ingredients

1. Combine all ingredients together in a blender and blend very well until smooth. • 2 cups Unsweetened Almond Milk Pour into glasses and enjoy! • 1 cup Pureed Pumpkin

2 Banana (frozen) Notes • • 1 tsp Vanilla Extract No Pumpkin Use cinnamon instead. Pie Spice • 1 tsp Pumpkin Pie Spice Toppings Sprinkle with extra cinnamon or pumpkin spice if desired, and top • 1/2 cup Vanilla Protein Powder with raw pumpkin seeds if you like some crunch. Spider Web Pumpkin Soup

11 ingredients 20 minutes 4 servings

Directions Ingredients

1. In a large pot, heat coconut oil over medium heat. Stir in pumpkin, broth, • 2 tbsps Coconut Oil almond milk, ginger, sage, maple syrup, salt and pepper. • 2 1/4 cups Pureed Pumpkin 2. Bring to a boil and let simmer for about 10 minutes. Divide the pumpkin soup 2 cups Organic Vegetable Broth into separate bowls. •

1/2 cup Unsweetened Almond Milk 3. Meanwhile, slice your black olives and set aside for garnish. •

1 tsp Ground Ginger 4. Put the coconut milk into a squeeze bottle and draw a spiral in each bowl of • soup. Use a toothpick to draw straight lines from the center of each spiral to the • 1 tsp Ground Sage outer edges. • 1 1/2 tsps Maple Syrup 5. Garnish soup with olive slices in the form of spiders. Enjoy! • 1/2 tsp Sea Salt

1/4 tsp Black Pepper Notes •

1/4 cup Organic Coconut Milk No Coconut Use Greek yogurt. • (optional) Milk • 1/4 cup Black Olives (pitted and No Squeeze Place coconut milk in one end of a small plastic sandwich bag and sliced) Bottle make a very small cut in the corner. Gently squeeze the milk out of the bag to draw your spiderwebs.

Storage Store in the fridge up to 3-4 days or freezer up to 6 months in an air-tight container. If storing in mason jars, use wide-mouth jars and leave at least 1 inch of space at the top to allow the fluid to expand.

Serve it With Toasted organic bread and our Grilled Cherry Salad. Pumpkin Hummus

6 ingredients 10 minutes 2 servings

Directions Ingredients

1. Add all ingredients together in a food processor. Blend until a creamy • 1/4 cup Pureed Pumpkin consistency forms. Enjoy! • 1 cup Chickpeas (cooked, drained and rinsed) Notes • 1 Garlic () Make it Spicy Add chili powder, or chili flakes. • 1/4 Lemon (juiced)

Extra Top with a drizzle of olive oil, cinnamon, cayenne pepper, pumpkin • 2 tbsps Extra Virgin Olive Oil Toppings seeds or hemp seeds. • 1/4 tsp Sea Salt Serve it With Veggie sticks, brown rice tortilla chips, on a salad, in a wrap or as a sandwich spread!

Storage Store in an air-tight container in the fridge up to 3-5 days, or in the freezer up to 6 months. Pumpkin Spice Latte

6 ingredients 10 minutes 1 serving

Directions Ingredients

1. Brew your coffee and set aside. • 1/2 cup Organic Coffee

2. In a saucepan over medium heat, stir the pumpkin, maple syrup and pumpkin • 2 tbsps Pureed Pumpkin pie spice until combined. Slowly whisk in almond milk. Bring mixture to a low 1 1/2 tbsps Maple Syrup simmer, stirring occasionally and remove from heat. Stir in vanilla extract. •

1/2 tsp Pumpkin Pie Spice 3. Transfer milk mixture to a blender and pulse several times until foamy and • frothy. (You can also use a hand-held immersion blender instead.) • 3/4 cup Unsweetened Almond Milk 4. Add milk mixture to your hot coffee. You may want to use a spoon to gently • 1/2 tsp Vanilla Extract hold back the frothy top layer while pouring. Top your latte with this remaining froth.

5. Top with a dollop of homemade organic whipped cream or coconut whipped cream (optional) and sprinkle with additional pumpkin pie spice. Enjoy!

Notes

No Almond Use coconut milk instead. Milk

No Blender Whisk vigorously by hand when the milk mixture starts to simmer on the stove. FYI, this will not create the same froth as a blender or immersion blender but still tasty!

Pumpkin Add an extra 1 tbsp of pureed pumpkin per serving. Lover

Homemade Mix 1/4 cup ground cinnamon, 4 tsp ground nutmeg, 4 tsp ground Pumpkin Spice ginger and 1 tbsp ground . Store in an air-tight container.

Caffiene Free Replace coffee with additional almond milk. Pumpkin Loaf

12 ingredients 1 hour 12 servings

Directions Ingredients

1. Preheat oven to 350. Lightly grease a loaf pan or line it with parchment paper. • 3 Egg

2. In a food processor, combine your eggs, sunflower seed butter, maple syrup, • 3/4 cup Sunflower Seed Butter pumpkin puree, coconut oil and lemon juice. Blend until smooth and creamy. 1/3 cup Maple Syrup (Note: You can also mix by hand if you prefer.) •

1/2 cup Pureed Pumpkin 3. Add the coconut flour, cinnamon, nutmeg, baking powder, ginger and sea salt. • Blend again until smooth. • 3 tbsps Coconut Oil 4. Transfer the batter into the loaf pan. Bake for 40 to 45 minutes. (You can test if • 1/2 Lemon (juiced) it is done by inserting a toothpick. It will come out clean when the loaf is finished.) • 1/4 cup Coconut Flour

5. Remove the loaf from the oven and allow to cool in the pan for at least 15 • 2 tsps Cinnamon minutes. Remove from the pan and let cool entirely before slicing. Enjoy! • 1 tsp Nutmeg

1/3 tsp Baking Powder Notes • • 1 1/2 tsps Ginger (grated) Storage Store in an airtight container in the fridge for 4 to 5 days. If not eating right away, wrap and store in the freezer. • 1/4 tsp Sea Salt

Muffins Bake in a muffin tin instead of a loaf pan. Baking time will decrease to 30 to 40 minutes.

Make it Sweet Stir in a handful of dark organic chocolate chips to the batter before baking.

Serve it With A cup of or our Pumpkin Spice Latte. Pumpkin Pie Tarts with Coconut Whipped Cream

13 ingredients 2 hours 12 servings

Directions Ingredients

1. Pulse the almonds and cashews in a food processor. Add egg, 3/4 of the • 1 cup Almonds coconut oil, 1/5 of the maple syrup, vanilla extract, cinnamon and 1/2 the sea 1 cup Cashews salt until a crumbly dough forms. •

1 Egg 2. Preheat oven to 350 and line a muffin tray with parchment cups. •

1/4 cup Coconut Oil (melted and 3. Lay a piece of parchment paper on the counter. Place your dough onto the • divided) parchment and pat into a ball. • 1/3 cup Maple Syrup (divided) 4. Place another sheet of parchment on top of the dough (this prevents the dough from sticking to the rolling pin). Gently roll the dough to 2-3 mm thickness and • 1 tsp Vanilla Extract cut using a (3.5-inch) cookie cutter. Repeat until all the dough is used up. • 1 tsp Cinnamon 5. Gently press each cut-out into a parchment cup to form the crust. Set aside. • 1/2 tsp Sea Salt 6. Make your pumpkin filling by combining pureed pumpkin, the remaining 4/5 of 2 1/4 cups Pureed Pumpkin maple syrup, almond milk, the remaining 1/4 of melted coconut oil, arrowroot • powder, pumpkin pie spice and the remaining 1/2 of the sea salt. Spoon • 1/3 cup Unsweetened Almond Milk pumpkin filling into each tart. • 2 1/2 tbsps Arrowroot Powder 7. Bake for 45 minutes. Remove tarts from muffin tray and let cool. Serve warm or refrigerate at least 6 hours or overnight for a firmer filling. • 2 tsps Pumpkin Pie Spice 8. In the meantime, make the coconut whipped cream. Scrape the coconut cream • 1 1/2 cups Organic Coconut Milk (full from the top of the can into a large mixing bowl. The cream should have fat, refrigerated overnight) separated from the coconut juice after being refrigerated.

9. Whip the coconut cream with a hand mixer until fluffy, about 5-10 minutes. Place in fridge until ready to use. (Note: it will not be as stiff as dairy whipped cream.)

10. When ready to serve, add a dollop of coconut whipped cream to each pumpkin pie tart. Enjoy!

Notes No Arrowroot Use tapioca flour instead. Powder

Homemade Mix 1/4 cup ground cinnamon, 4 tsp ground nutmeg, 4 tsp ground Pumpkin Pie ginger and 1 tbsp ground allspice. Store in an air-tight container. Spice

Pumpkin Pie Press dough evenly into a parchment-lined rectangular baking dish. Squares Spread pumpkin filling evenly across the crust. Bake for 45 min. Let cool and/or refrigerate 6+ hours. Slice into squares and top with coconut whipped cream when ready to serve. Scalloped Sweet Potatoes

9 ingredients 1 hour 6 servings

Directions Ingredients

1. Peel and slice sweet potatoes to approximately 1/8-inch thick or use a • 2 Sweet Potato mandoline. Thinly slice the onions and set aside. • 1/4 Yellow Onion (thinly 2. Grease baking dish with a bit of coconut oil. (Note: We use a 9x9 baking dish for sliced) 6 servings.) • 2 tbsps Coconut Oil 3. Create overlapping layers of the sweet potato slices in the dish and sprinkle the • 1/4 cup Almond Flour onions between each layer. Continue until all sweet potato and onion is used up. • 1 1/2 cups Organic Coconut Milk 4. Preheat oven to 400. • 1 1/2 tsps Garlic Powder 5. In a saucepan, heat coconut oil on medium heat. When melted, add almond • 1 tbsp Thyme (stems removed) flour and whisk for 1-2 min. • 3/4 tsp Sea Salt 6. Add coconut milk, pumpkin, garlic powder, thyme and salt. Whisk until 2/3 cup Pureed Pumpkin combined and warm, about 5 minutes. •

7. Pour the sauce over the sweet potatoes. Top with any leftover sprigs of thyme or a dash of dried thyme.

8. Bake in the oven for 40-45 minutes, uncovered, until sweet potatoes are cooked through. Enjoy!

Notes

More Protein Add pureed chickpeas to the sauce, or top with diced chicken.

Make it Spicy Add chilli flakes or cayenne pepper.

Make Veggies Add layers of spinach and mushrooms. Pumpkin Breakfast Cookies

14 ingredients 45 minutes 8 servings

Directions Ingredients

1. Preheat oven to 350 and line a baking sheet with parchment paper. • 1 1/4 cups Oats (quick or rolled)

2. Combine oats, flax seed, cinnamon, nutmeg, sea salt, baking powder, pumpkin • 1 1/2 tsps Ground Flax Seed seeds, sunflower seeds and chopped dates together in a bowl. Mix well to 2 tsps Cinnamon combine. •

1 tsp Nutmeg 3. Whisk egg in a separate mixing bowl. Add pumpkin, honey, coconut oil and • grated carrot. Mix well to combine. • 1/4 tsp Sea Salt 4. Add dry ingredients in with the wet and mix well until a dough-like consistency • 1 1/2 tsps Baking Powder forms. • 1/2 cup Pumpkin Seeds 5. Form cookies with the dough and transfer to the baking sheet. (Tip: Use a lid from a large-mouth mason jar as a mould.) • 1/2 cup Sunflower Seeds

6. Place in the oven and bake for 30 to 40 minutes depending on how crispy you • 1 cup Pitted Dates (chopped) like your cookies. Remove from oven and let cool. Enjoy! • 1 Egg • 3/4 cup Pureed Pumpkin Notes • 1/4 cup Raw Honey Make it Add in a handful of dark organic chocolate chips. Sweeter • 1 tbsp Coconut Oil (melted)

Vegan Use maple syrup instead of honey and a chia egg instead of an egg. • 1 Carrot (grated)

Storage Store in the freezer in a zip-loc bag up to 1 month. Monster Breakfast Cookies

11 ingredients 40 minutes 12 servings

Directions Ingredients

1. Preheat oven to 350. • 2 Banana (mashed)

2. In one mixing bowl, combine mashed banana, eggs, grated carrot, almond • 2 Egg butter, coconut oil and maple syrup. Mix well. • 1 Carrot (grated) 3. In another bowl, mix together oats, almond flour, pumpkin seeds, raisins and 1/2 cup Almond Butter cinnamon. •

2 tbsps Coconut Oil 4. Combine wet and dry ingredients and mix well. Using clean hands, form dough • into large cookies and place on a baking sheet. Bake in oven for 25 to 30 • 2 tbsps Maple Syrup minutes, or until cookies are golden brown. • 1 1/2 cups Oats 5. Remove and let cool completely before storing in an airtight container or in the freezer. Enjoy! • 1 cup Almond Flour • 1/4 cup Pumpkin Seeds Notes • 2/3 cup Organic Raisins No Raisins Try unsweetened dried cranberries. • 1 tsp Cinnamon

No Pumpkin Use sunflower seeds instead. Seeds

No Eggs Make a flax egg by combining 1 tbsp ground flax seed with 3 tbsp water. Stir and let sit for 10 minutes. Use this mixture to replace 1 egg.