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BreadsBreakfastDinnerFallMake ahead mealsSideVegetable
Pumpkin French ToastBy ArynAdd a cup of Pumpkin Puree and about a half cup extra of your Milk of choice to your French Toast batter. Add some Vanilla, Allspice, etc.
Butternut Squash Italian SoupBy ArynDice the Roasted Butternut Squash, and add to the Broth. When it's as tender as you like it, mash or blend 50-75% of the chunks. Add your sauteed protein and veggies, and Coconut Milk for creaminess.
RiceBread PuddingBy ArynMissing Cornbread or Cornbread Pudding? Try this GF, Dairy Free Corn-Free recipe, that will fill that void!
Easy ‘Grilled’ ZucchiniBy ArynGrilled Zucchini that's an easy and healthy addition to your lunch. In the Toaster Oven or on the George Foreman Grill, it takes almost no effort, and tastes delicious! Gluten Free, Corn-Free, and very allergy friendly!
Shepherd’s PieBy ArynLayer your vegetables, meat, cheese, and millet mash into your casserole dish, and either freeze, or bake on 350 for 20-30 minutes, until the top is nicely browned