Savory Pumpkin Soup!

1 lb. ground chicken
1/2 onion, diced
2 cloves garlic, minced
15 oz. can pumpkin
3 c. baby kale, chopped
1/2 t. pepper
3 c. chicken broth
1 head cauliflower, chopped
1/4 c. water
1 c. coconut milk

Saute chicken and onion in a large soup pot until browned.  Add garlic and cook a minute more.  Add pumpkin, kale, pepper, and chicken broth and bring to a simmer.  Meanwhile, steam cauliflower florets in water until soft and puree in a food processor with coconut milk until smooth.  Stir the cauliflower puree into the soup and simmer for a few more minutes.

Protein Bars!

Quinoa Bars:
1/3 c. quinoa + 2/3 c. water (cook for 15 min)
16 dates, pulsed in food processor
1/2 c. almonds, chopped in food processor
1/3 c. peanut butter

Oat Bars:
1 1/2 c. oats, ground in food processor
1/4 c. protein powder
1/4 c. chia seeds
1/3 c. dates, pulsed in food processor
1/3 c. almonds, chopped in food processor
1 c. peanut butter, melted
1/4 c. almond milk

Mix your choice of ingredients in a large bowl.  Press into an 8x8 pan and chill in the refrigerator for 2 hours before cutting into bars.

Pumpkin Custard!

2 ripe bananas
4 eggs
15 oz can pumpkin
1 T. cinnamon
2 t. ginger
2 T. peanut butter
1/4 c. vanilla protein powder
1/4 c. chia seeds
4 oz. coconut milk
1/2 c. chopped walnuts

Place all ingredients except walnuts in a blender.  Blend until combined and pour the entire mixture into a greased 13x9 baking dish.  Top with walnuts and bake at 350 degrees for 30 minutes.