Eureka!

I decorated for fall on August 8, 2019. Our Idaho winters tend to upstage autumn, so I went on the offense. I started early. Not only was that day the 1½ year anniversary of Barry's passing, but the temperature had dropped significantly. Leaves had begun to yellow.

I adore all-things-pumpkin; however, I have been less than enamored by some of the keto options out there. Nonetheless, this creamer has me dazzled! There are so many options. Mostly, I have been pouring Tejava tea over ice and adding this delicious Maple Pumpkin Super Creamer over the top.

Amazon lists the following plusses: 

DELICIOUS: It's rich and full of flavor without making you feel slow and bogged down.
ENERGY BOOSTING: Healthy fuel for morning workouts and focused energy for those late nights in the library.

NUTRITIOUS: 3 grams of protein and 5 grams of healthy fat from MCT Oil in every serving.

VERSATILE: Whether you are making a flat white, cortado, matcha latte, or putting it in decaf, Super Creamer is the perfect pairing for all beverages, hot and cold.

CLICK HERE TO CHECK IT OUT.

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Pumpkin!

With fall festooned around me, I have pumpkin on the brain! I whipped up my first Low-Carb Pumpkin Bread by Melissa Sevigny at I Breathe, I'm Hungry. Barry and I adore pumpkin and this loaf did not disappoint. It has a wonderfully soft texture, almost on the verge of being pumpkin pie. I might add a bit more stevia next time; nevertheless, whipped cream was quite complimentary.

Low-Carb Pumpkin Bread

{Click the links for the recipe.}

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Pumpkin Sausage Soup

Idaho temps are dipping into the 30's at night. Winter is always biting at fall's heels. Consequently, I feel such urgency to savor every autumnal pleasure.

HOORAY FOR SOUP WEATHER! One of my fall favorites is Pumpkin Sausage Soup! I had my first bowl here in Idaho and it has been a staple ever since. Versions of this soup can be found all over the web. As long as the portions are modest, this soup is a natural for low-carbers.

PUMPKIN SAUSAGE SOUP

Time: 30 minutes

Serves: 6

Ingredients 

• 1/2 lb breakfast sausage (pork, chicken, or turkey) 
• 1/2 c minced onion 
• 1 clove garlic, minced 
• 1 c mushrooms, finely chopped 
• 1 tbs Italian seasoning 
• 15 oz canned pumpkin 
• 4 c chicken broth 
• 1/2 c water AND 1/2 c half and half 

Directions

1. Brown sausage, drain and then add the onion, garlic, mushrooms and Italian seasonings. 
2. When the onions and mushrooms have begun to soften, stir in the pumpkin. Stir in the broth and mix well. 
3. Simmer 20 minutes. 
4. Stir in the half and half and water (OR the milk) and simmer on low another 10-15 min. 
5. Taste and add salt and pepper as needed.

Smiles,

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