Pizza Mummies (adapted from http://spoonful.com/recipes/pizza-mummies)
Whole wheat English Muffins
Black Olives, sliced
Green Peppers, chopped small
Preheat oven to 350F. On a baking sheet, separate the English muffins into halves. Place
one tomato slice on each half. Place the olive slices to look like eyes and green pepper in the
centre of each olive slice. Lay strips of grated mozzarella above and below the eyes to
resemble mummy wrappings. Bake until cheese melts.
Oatmeal Pumpkin Pancakes (adapted from http://overtimecook.com/2012/11/06/healthyoatmeal-pumpkin-pancakes/)
1 cup Whole wheat flour
½ cup rolled oats
1 ½ tsp baking powder
1 tsp cinnamon
Pinch of ground nutmeg
Pinch of ground ginger
Pinch of salt
1/3 cup sugar
2/3 cup pumpkin puree (canned or fresh)
2 tbsp canola oil
¾ cup milk
Heat skillet on medium. In a bowl, mix dry ingredients. Add remaining ingredients to mixture
and stir. Cover skillet with cooking spray. Spoon batter on and cook until golden brown. Serve
with toasted pecans (optional).
Edible Eyeballs (adapted from http://spoonful.com/recipes/edible-eyeballs)
Pitted Black Olives
Slice carrots about 1 inch thick.
Top each with cream cheese and add a half of a pitted black olive.
Pumpkin Fruit Kabobs
Pumpkin Fruit Platter
Pumpkin Veggie Platter
Banana Ghosts & Clementine Pumpkins
Nutrition Note – October 2014
The leaves are changing colours and the chill is in the air, the feelings of Fall are all around us. This time
of year brings many great things, including an abundance of delicious fresh veggies. Local foods are
fresh, taste great and are full of vitamins and minerals. This month on your dinner plate try adding fresh
local foods. Fall Harvest brings an abundance of carrots, turnip, potatoes, leafy greens, parsnip, squash,
pumpkin, corn, and much much more! Enjoy!