In my mind, August is always unbearably hot and so humid you can almost see the water in the air. Something is definitely different this year. The mornings and the evenings are cool and crisp, making it seem more like fall than mid-summer. I even had to forego my Tae-Bo dvd this morning for a walk outside to enjoy the outdoors! Naturally, my fall taste buds have kicked into high gear. Good thing we always keep a supply of pumpkin in our pantry!
Kinley actually came up with this recipe – we didn’t even know what we were going to make until tonight and we had all the ingredients to pull this together. Easy peasy. Pumpkin in the sauce and pepitas on top.
Gluten Free Chickpea and Pumpkin Pasta
1 can pumpkin (not pumpkin pie filling, just pure pumpkin)
1 c water
1/2 c vegetable broth
1 1/4t italian seasoning
1t onion powder
1t garlic powder
1t sucanat or organic sugar
salt, to taste
red pepper flakes, optional
1 can chickpeas, drained and rinsed
8oz brown rice pasta
1. Mix together all of the ingredients except for the chickpeas and the pasta.
2. Simmer for 15-20 minutes, stirring occasionally, adding the chickpeas for the last few minutes.
3. Boil water and cook pasta according to directions. Drain and rinse with hot water (helps the gluten free pasta not stick together.
4. Put the pasta back into the pot and add the sauce. Stir to combine and heat through.
So simple. So delicious.
I know Fall will be here before I know it and in some ways I’m excited. Apple orchards, pumpkin fields, beautiful fall colors, and of course my birthday. But Fall, I’m not quite ready for you yet. Give me a few more weeks of summer, please.
Number TEN?! I can barely believe it! And this is my first WIAW where I had to pack my food because I had to eat at work – which is definitely taking some time to get used to. Now I have to go back to thinking what I’m going to eat for lunch and snacks and get it ready in the morning, much more work than just grabbing stuff whenever! So here we go…
Dough Boy + Protein Powder. Topped with ground flax, 1/2 a banana, blueberries and sunflower butter. I also had a buckwheat blueberry muffin Kinley made last night.
Leftover dinner from last night – Oh She Glow’s Heat Wave Summer Salad. I almost followed the recipe exactly, but instead of the speltberries I used quinoa to keep the gluten away! It was so delicious. I am loving the cold pasta/grain salads during the week! And another buckwheat blueberry muffin (pictured below).
I had a jar of pineapple and strawberries – my favorite combo! And two rice cakes (didn’t end up putting the AB&J on them but I’ll be bringing them along tomorrow and hopefully I get the chance to eat it this time!)
In honor of Mama Pea’s book coming out, I made Mmmm Sauce for the first time. It was Mmmm good. Had it on top of brown rice pasta + lentils with kabocha squash on the side. So good.