This week, our Bountiful Basket Food Coop sent us home with onions, broccoli, spaghetti squash, yellow squash, cucumbers, living Butter lettuce (YES!), Brussels sprouts, cauliflower, pomegranate, Bosc pears, and blackberries. I also split a box of apples with a friend. You really can't beat 40 pounds of apples for $33.50! Needless to say, we're having apples and peanut butter every day for our after school snack. We're keeping life simple for lunch and making plenty of dinner the night before for lunches the next day.
I'm really glad this weeks' basket is full of veggies because I like to pack my kiddos full of veggies Halloween week. We're also having lots of fun with pumpkin this weekend!
||Banana Pomegranate Muffins
||Leftovers||apples, cheesestick||Broccoli & Cheddar Strudels|
||Pumpkin Smoothies||Leftovers||apples, PB||Salad with lettuce, cucumber, pear, pomegranates, blackberries, shredded Brussels, and balsamic reduction|
||Pumpkin Protein Pancakes (Recipe Below)||Leftovers||apples, PB||Baked Cauliflower Potato Soup (serve inside a pumpkin)
||Pumpkin Oatmeal||Leftovers||apples, PB||Spaghetti Squash, Meatballs, Marinara, Canned Green Beans|
||Leftover Oatmeal and Pancakes||Leftovers||apples, PB||Pork Chops with Roasted Potatoes and Carrots|
Preheat a nonstick griddle to 400 degrees. Combine all ingredients and mix well in a Blendtec. Pour onto hot griddle (desired pancake size). Let them cook for about 2-3 minutes (you'll see the pancakes start to bubble and cook on the edges when they're ready to flip). Flip and cook a couple more minutes. Top with your favorite all-fruit preserve or enjoy them just the way they are! This recipe makes about 8, 4-inch pancakes!