Another nourishing recipe for fall season. One of my favorite recipes! Ingredients: Acorn Squash: 1 acorn squash: seeded and cut into wedges Avocado oil Pink salt Walnut-Parsley Pesto: 2 ounces walnuts (about 1/2 cup), toasted 1/3 bunch of fresh parsley and cilantro small amount of Kosher salt (about 1/2 tsp) 2 tbsp of walnut or avocado oil Lemon juice Directions: For the squash: Preheat the oven to 350 degrees F. Heat 1 tablespoon of the oil in a cast-iron or ceramic skillet

Perfect breakfast option for fall season. Gluten-free, dairy free and refined sugar free. Easy to make and delicious to taste. Enjoy! Prepare Time: 10 to 20 minutes Yield: 8 – 10 pancakes Ingredients: 1 can of pureed pumpkin (or pureed sweet potatoes) 1 cup of GF oat flour 1 cup of coconut milk 1 egg 1 chopped banana 1-2 tsp cinnamon powder 1 tsp vanilla extract Optional: ½ cup of blueberries Avocado oil Maple syrup, bacon syrup or sugar-free maple syrup Directions: Place 1-8