Do you ever find yourself frustrated that you have to buy a large can or jar of an ingredient that you only need a few tablespoons of?? I am constantly annoyed at how large tahini jars are, who the f is using that much tahini?? Legit, if you are, please give me the recipe so I stop losing my mind every time I have to buy it and then look at it in my fridge and then throw it out when I don’t use it.

OK rant over.

October is the season for pumpkin everything and with all the increased time at home, we know some of you are experimenting with different recipes…like some of the ones we have been sharing recently.

Well, here we go again with needing to purchase a large can of pumpkin puree for one recipe.

GOOD NEWS….we have a few recipes for you to try…

Brooke’s Pumpkin Ginger Smoothie

Check out the recipe here!

Pumpkin Oatmeal

  • Your favourite type of oats (single serving)
  • 4 tbls pumpkin puree
  • 1 tsp Pumpkin spice
  • 2 tsp Maple Syrup
  • Chopped nuts (I used pecans, but you can use whatever you like!)
  1. Cook the oats based on their package instructions
  2. Once cooked, add the pumpkin puree, pumpkin spice and maple syrup (if you like a stronger pumpkin flavour then add more of the puree and spice!)
  3. Add the chopped nuts and anything else you want to the top!ENJOY!

Pumpkin Flapjacks

Makes 4-6 pancakes.

  • ½ banana
  • ½ tsp Baking powder
  • ½ tsp Vanilla extract
  • 1 egg
  • ½ cup rolled oats
  • ½ cup plain greek yogurt
  • ¼ cup pumpkin puree**sometimes I will add more depending on how thick the batter is and how strong I want the flavour to be.
  1. Combine all the ingredients into a blender and blend until smooth
  2. Lightly coat a frying pan with butter or cooking oil of your choice
  3. Drop some batter into the pan
  4. Cook until bubbles start to form on the top and the edges begin to cook
  5. Flip pancakes and cook until golden brown on both sides
  6. Top with your favourite toppings and enjoy!

Pumpkin French Toast

Makes 4 pieces of toast.


  • 1 -2 eggs, beaten
  • ½ cup milk
  • ¼ cup pumpkin puree
  • ½ tsp pumpkin spice
  • 1 tsp vanilla extract
  • 4 slices of bread
  • Butter
  1. In a shallow baking dish, whisk egg(s), milk, pumpkin puree, vanilla, pumpkin spice and a pinch of salt.
  2. Place bread slices into pumpkin mixture and let soak about 30 seconds per side.
  3. In a frying pan over medium heat, melt 1 tbls of butter.
  4. Add 1-2 slices of bread at a time until golden, 3-4 minutes per side.
  5. Top with your favourite toppings and enjoy!

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