I know you might have read the title of this post and thought “what is this girl doing?” But this has just been a weird cooking time for me and as you can see, I haven’t been doing much cooking. Last week was all sweets and this week we got another sweet plus a simple meal.
Anyways, I hope everyone’s March is off to a great start and I can’t wait for some spring weather to come soon!
This meal took 5 minutes to make and you can use any vegetables you want. Salads in general are very nice ways to get a lot of goodness, and you can put such a variety of ingredients in them. I kept mine simple here with some lettuce, tomato, olives and then some canned tuna.
I also made a little salad dressing with some sour cream and sweet chili sauce. I know that might sound weird but it was nice and creamy and sweet and a touch of heat. This somehow worked all together and it was a nice lunch.
So this is the weird one I guess, because why am I making pumpkin pie in the middle of winter. The only real answer is that I had pumpkin puree and wanted to use it. I’ve made this recipe before and I’m pretty sure I posted about it, but this is the crustless pumpkin pie from Chocolate Covered Katie (recipe here) and it’s so simple and always tastes delicious. Plus, it’s actually not that bad for you so you can have a second or third slice without feeling guilty about it.
But yeah, since this pie is crustless, it is essentially just a pumpkin custard. It’s so creamy and smooth and just the perfect little treat.