Last weekend, I made our Pumpkin Oatmeal Cakes again, at my girl’s request. I had pureed a cooked butternut squash a few days before in order to make an Impossible Pumpkin Pie (which I discovered I like better, using butternut squash rather than pumpkin) – so I had some left over and used it,
This is one of those made up meals that is the result of leftovers. I had heard about people making pumpkin oatmeal… Susan V did a great post after Thanksgiving about what to do with your leftover pumpkin and she mentioned pumpkin oatmeal too. So one morning shortly after Thanksgiving, I decided to try it out.
This year for thanksgiving, I decided to try a Cranberry Relish recipe from Susan V’s FatFree Vegan Kitchen. It’s fresh, incredibly easy and surprisingly delicious. I tried it once before Thanksgiving to test it out and really enjoyed it. I tweaked it just a bit for t-day and liked it even better.
My girl and I have decided to give the McDougall weight loss program a try (a shift to a healthier lifestyle, really – but to lose weight also). It’s pretty fun, coming up with ways to cook without any oil or refined flours. But I think the fact that the plan is centered around starches makes it really doable. Starches are satisfying and I crave them naturally (Dr. McDougall makes the point that we all do) so centering my meals around them
