This Roasted Veggie Platter with fall veggies like purple sweet potatoes, rainbow carrots, Dr. Praeger's brussels sprouts cakes, and golden beets are served with two dipping sauces: first, a black truffle aioli (Oh My Goodness... sooooo dang good!), and second, a pumpkin mustard. This platter makes the perfect party appetizer or mid-day snack.
You absolutely need this pumpkin cookie dough in your life. And it's egg-less, so you can totally eat it by the spoonful raw or roll it into cute little balls before devouring. And thanks to the Bob's Red Mill almond flour, it's also gluten-free!
This pumpkin coffee cake is decadent and delish and almost dessert-like, but still healthy enough for breakfast alongside your cup o' joe. Why not when it's packed with protein and totally dairy-free AND gluten-free!
Can we just stop for a minute and talk about how much I love autumn?!
Pumpkin White Bean Chicken Chili
Hey guys, it’s Leigh Ann again from My Diary of Us! I’m happy to report that fall is finally trying to make it’s way to Texas and I’m craving all things comforting and cozy! ... Read more » about Pumpkin White Bean Chicken Chili