The first half of my work week lunch this week is chorizo and broccoli slaw — and the second half is a salad featuring grapes, sliced almonds, homemade pumpkin pie spice and coconut oil!
This may have been the easiest thing I made this weekend!
Then, I used my new food processor to blend up two cans of coconut milk with some homemade pumpkin pie spice. I made up a big bag of pumpkin pie spice several months ago and have used it relatively frequently! It consists of things like all-spice, cardamom, cinnamon, ginger, nutmeg, cloves, etc.
Want to make your own? Here’s a Paleo Pumpkin Pie Spice recipe via DeliciousByDre.com!
I also added in some honey — hoping it would work as a thickener.
I poured the coconut milk “sauce” over the grapes, and tossed everything together.
Then, the bowl went into the fridge.
The first bowl was a little more watery than I would have liked — but because I made it on Sunday morning, it didn’t have time to sit in the fridge and get thicker.
HOPEFULLY, Monday’s bowl will be better — as the salad will have 24 hours in the fridge.
This was DEFINITELY delicious though — a lot better than I thought it would be! The leftover coconut milk and spices at the bottom of the bowl went into my coffee! Yum! 🙂
A sweet addition to my spicy chorizo and veggies for lunch!
My work week eats — below!