I love fall. I have the windows open to the fresh air, and have major cravings for swiss chard, kale, apples, soups and pumpkin in everything!
This is my second week of making a batch of muffins for my morning sweet fix. I’ve been sneaking in flax and oat bran for good measure.
I also decided I need a cookie fix and I had leftover canned pumpkin – the soft pumpkin pecan cookies are crazy good – very cakelike with a decadent brown sugar glaze.
To counteract the cookies I have a super healthy soup for lunch. The red kale is so pretty and it was a great way to use some of the last of the basil from my garden.
Muffin of the week: Low fat Apple Walnut Muffins
Cookie of the week: Soft Pumpkin Pecan Iced Cookies
Lunch Soup of the week: Red Kale and White Bean Soup
Monday: Leftover Pasta with pumpkin mushroom sauce (I will post recipe later). It’s a combo of these recipes and my own touch: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=550003# and http://www.momadvice.com/blog/2009/09/creamy-pumpkin-pasta.html
Tuesday: Tofu stir-fry with bok choy, and other greens in a soy ginger sauce with green beans in black bean sauce and steamed dumplings
Friday: Homemade biscuits and veggie sausage gravy
Saturday: Gumbo of some kind – maybe z’Herbes
Sunday: Clean out the fridge veggie soup made in the slow cooker and fresh bread recipe from sparkpeople
Filed under: budget friendly, comfort food, healthy eating, heart healthy, menu plan, quick and easy, vegan, vegetarian | Tagged: budget friendly, food budget, healthy eating, heart healthy, menu monday, menu plan, menu planning, menu planning monday, vegan, vegetarian, weekly menu, weekly menu plan |