I measure a “successful” postpartum day by how much of it I can spend horizontal. In a world where we’re rewarded for a “back at it” and “look how much I can do” (I’m guilty of both by the way), I know this is the most important time to do the complete opposite. A lot
Roasted Squash With Curry and Turmeric from Go with Your Gut Makes two to four servings Prep time: five minutes Cook time: 40 minutes 1 winter squash of choice (delicata, kabocha, butternut, hubbard, etc.), cubed or thinly sliced 2 to 3 tbs. coconut oil 2 tbs. curry powder 2 tsp. ground turmeric Sea salt and
Pumpkin Pie Chia Seed Pudding Serves 1 Ingredients ¼ cup chia seeds 1 cup unsweetened non-dairy milk (almond, coconut, flaxseed) ¼ cup pumpkin puree ¼ teaspoon vanilla extract ½ teaspoon pumpkin pie spice 1 tablespoon pure maple syrup Toppings: walnuts, cinnamon and coconut flakes Directions Mix all ingredients together Refrigerate for at least an hour
Pumpkin Acai Smoothie Serves 2 Ingredients 1 cup coconut milk 1 cup unsweetened almond milk ½ cup pumpkin puree 1 banana 1 unsweetened frozen acai packet 1 tablespoon almond butter 1 pinch pumpkin pie spice Optional toppings: pumpkin seeds, flaked coconut, chia seeds Directions Blend and enjoy! I love pouring this into a bowl, topping
Roasted Pumpkin Salad with Maple Balsamic Dressing Serves 4-6 Ingredients: 1 small pumpkin, seeds scooped out (roast em!), cut into 2-in pieces Olive oil spray (or olive oil) ½ cup toasted pine nuts 200g baby spinach ¼ cup maple syrup 2 tablespoons balsamic vinegar 1 tablespoon olive oil Directions: Preheat oven to 450°F. Place pumpkin
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