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 Breakfast Bowl Serves 1 Ingredients: 1 cup pumpkin puree 2 tablespoons almond butter 1 ½-2 tablespoons ground flax or ground psyllium husks ⅓ cup non-dairy milk 1 scoop collagen powder Pinch Himalayan salt ½ teaspoon pumpkin pie spice 2 teaspoons maple syrup Toppings: walnuts, diced apple, coconut flakes, cinnamon Directions: Add the pumpkin, almond
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
Pumpkin Pie Overnight Oats Serves 1 Ingredients: ½ rolled oats ¼ cup pumpkin puree 1 cup non-dairy milk 1 tablespoon chia seeds 1 tablespoon maple syrup ½ teaspoon pumpkin spice 1 scoop collagen powder (optional) Toppings: Sprouted pumpkin seeds, sliced banana, cinnamon Directions: Add all ingredients (except toppings) to a glass container and stir Cover
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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Sign up now to get the behind the scenes how-to of my personal journaling practice, complete with rituals and prompts that will keep you grounded and strengthen your gut intuition in no time.