- whitefish and egg salad sandwich on light whole wheat bread
- froze pineapple chunks
- vegan pumpkin apple spice muffin
- CSA carrots
- TLC pomegranate & walnut fruit and grain bar
I ended up picking out all of the apples. Eh, I'm a work in progress.
I adapted the recipe from this one. I used 2 cups of unbleached white whole wheat flour and only 1 cup of all purpose flour. I also didn't use any oil because I didn't think it really needed. Plus, I had more than 16 oz. of pumpkin puree so I didn't think moisture would be an issue. Oh! Something I found interesting was that roasted pureed pumpkin really doesn't look the way we think of it (dark orangey/brown) until you add all those spices. It was a yellow/orange color before that. Anyway, you live. You learn.