The first thing I did on September 1st was open a big can of pumpkin.
It’s all about priorities, people.
I get so excited about autumn — the time of turning leaves, crisper air and bonfires. The time when it is finally acceptable to eat pumpkin for breakfast, lunch, and dinner.
And that’s exactly what I’ve been doing.
~ Whole wheat tortilla, one sliced banana, 1/3 cup pumpkin,
1/4 cup cottage cheese, cinnamon, maple syrup ~
Yes, that’s right.
I’ve also made a batch of these, which are basically pumpkin cake in cookie form.
And am making plans for both of these recipes.
It may be an obsession, but it’s a good one. Pumpkin is packed with immune-boosting antioxidants and beta-carotene, Vitamin C, calcium, fiber, and iron. In a delicious kind of way.
This is autumn. Changing leaves, crisp air, bonfire, creamy-orange-cinnamon warmth. I love it.