Monday, October 1, 2012

Pumpkin Pasta

I have become exceptionally frugal in the last few weeks. I just can't afford to throw anything away. So, tonight when deciding what to cook for dinner, my first priority was what was in the fridge that needed to be used or it would get tossed. I came up with leftover feta from last weekend's pasta, leftover bacon from Sunday breakfast and leftover pumpkin from pumpkin biscuits. This may have been one of my best meals ever. It was so good! (this recipe makes 2 servings with a side or 1 big one if you're hungry like I was!)


  • 1/2 cup pureed pumpkin
  • 1/4 cup unsweetened rice milk
  • 1 tbsp olive oil
  • 2 slices cooked bacon
  • 1/4 cup diced onion
  • 2 oz GF rice fettuccini noodles 
  • 2 tbsp roasted pepitas
  • sprinkle of feta cheese
  • salt & pepper to taste
Heat olive oil in a sauce pan on med heat. Add onions, cook 5 min. 
Add bacon & cook until bacon is hot & onions are transparent
Add pumpkin puree & rice milk
Simmer on low heat while you cook the noodles according to package directions
Drain noodles & add to pumpkin mixture
S&P to taste
Toss well 
Serve topped with pepitas and feta

Refrigerator Oats

Easy, healthy, no-cook breakfast or high energy snack!


  • 1/2 cup gluten free rolled oats
  • 3/4 cup rice milk
  • 1 scoop UltraMeal Vanilla Rice Protein (or 1/2 serving any vanilla protein powder)
  • 1/2 cup diced apple
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • pinch sea salt
Combine all ingredients in a small bowl, cover & put in the refrigerator overnight. Sprinkle with chopped walnuts or pumpkin seeds before serving.