In an effort to eat healthier, tonight we had a tasty yet healthy salad!
Salad’s aren’t just for summer – this one’s lovely in the autumn as half the ingredients are cooked. It’s a great contrast of hot and cold, and colourful too!
Spiced pumpkin loaf
After making my pumpkin puree, what better recipe to use it in than spiced pumpkin loaf?
It’s similar to the Starbucks version but so much cheaper, and it’s great in packed lunches.
I hope you enjoy making this too – let me know how you get on!
Pumpkin puree
I’ve never made pumpkin puree before, but I thought I’d give it a go as I’m planning on using it in my next recipe.
It takes a while to make, but it’s worth it as it’s a really versatile ingredient that can be used in lots of other dishes.
You can also freeze it, so it doesn’t matter if you make too much.
Roasted pumpkin seeds
Pumpkin seeds are a real superfood, jam-packed full of protein, iron, zinc, magnesium and dietary fibre. The iron and protein make them particularly good for vegetarians. Not only that, but they’re super tasty, and you can flavour them to suit your mood!
This is what our Halloween looks like
I’m ashamed to say that before this year I had never carved a pumpkin before… so I’ve decided to make full use of the pumpkins we bought this year and use them to make as many tasty treats as possible!
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Halloween onigiri “pumpkins”
For Halloween, I decided to adapt my onigiri recipe to make cute pumpkin versions!
Not only is it easy to make, it’s also very versatile, so you can adapt it to your own tastes.
You can flavour them however you like – plain, with seasoning, or filled with tuna or vegetables.
I hope this inspires you to make cute onigiri too!
Little Panda Chef 