Thanks to Mama Pea for giving me some motivation to make my own pumpkin spiced latte yesterday morning. Brady had already made a smoothie so the mixer was on the counter and the cup was already dirty. I rinsed it out and got started. Pumpkin Spiced Latte 2 big tablespoons canned pumpkin 1/3 c. almond milk splash of vanilla creamer sprinkle of cinnamon stevia if you’d like (I didn’t need it because of the creamer) coffee Blend the first 
For my Nature’s Pride recipe I decided to use one of the most delicious and healthy fruits of Fall, apples! (I was given a Nature’s Pride coupon for the bread through Foodbuzz.) I started with a simple, local apple. I peeled it and chopped it. And tossed it into a bowl with a little stevia and a cinnamon. While that was sitting, I got started on my bread. I chose Nature’s Pride 12 grain, but any variety 
Low Fat Coleslaw Recipe (adapted from Weight Watchers magazine) 2 bags coleslaw 1/3 c. light miracle whip 1/3 c. dijon mustard 1/4 c. apple cider vinegar 1 T. EVOO salt and pepper Mix dressing together. Stir dressing in coleslaw. Share on Facebook 
This is such a simple recipe and it is perfect for having company! You can cook the green beans ahead of time and keep them in the fridge. When you are almost ready to serve them, take them out of the fridge and dress them and toss with almonds! So healthy, fresh and they add a lot of color to your table! Green Beans and Almonds all measurements are approximate and according to your tastes 1 lb. fresh, rinsed, 
Quinoa Lentil Salad Inspiration: 101 Cookbooks and Cooking Light 2 c. dry quinoa, cooked as directed 1 bag of brown lentils, cooked as directed 1/2 c. fresh sweet peppers, diced 1/2 c. fresh tomatoes, diced 1/2 c. fresh green onions, diced 1/3 c. EVOO 4 T. lemon juice 2 T. minced garlic (I used jarred garlic) 1/3 c. fresh basil, diced/chopped salt and pepper Mix lentils with quinoa. Mix in veggies. In a small bowl, mix dressing together. Drizzle 
After church, we came back to our house for lunch. We had carefully thought out the menu so we could plan ahead and have things ready. The menu was: appetizers: Chips and salsa Carrots, pita chips and hummus meal: Pulled Pork Sandwiches with rolls Coleslaw (for sandwiches) Quinoa Lentil Salad Cheese Potatoes Caesar Salad Green Beans with Almonds dessert: Cake Sugar cookies drinks: Coffee Lemonade Water/Pop Everything turned out great! We set card tables out on the deck for people |
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