Ha ha!  love it!

I have been wanting to try that very same pumpkin pie recipe and think I may put it on my list for thanksgiving, it looks so good! I'm actually making that a project while I have some time to kill at work.......revamping my thanksgiving menu so I don't have to lose out on all of it. Deb- one thing I found for sandwiches are "sandwich skinnys" they go under different brand names and you can get different flavors and stuff as well and they are only 100 calories....and tuna is the best :)

Found it! It is also gluten free!

This sweet and crunchy topped quinoa bake is the perfect way to start off the weekend.

Ingredients (2 servings)

• 2/3 cup almond milk
• 1/4 cup pumpkin puree
• 1/4 cup quinoa – red or white would work
• 1 tbsp maple syrup
• 1 tsp coconut oil
• 1/4 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• pinch ground nutmeg
• pinch ground ginger

• 1 tbsp coconut oil, melted
• 1 tbsp maple syrup
• 1.5 tbsp finely ground almond flour
• 1/4 cup pecans, chopped

Instructions

• Preheat oven to 350F and lightly oil a 4 cup casserole dish. [I used a small dab of coconut oil]
• In a small bowl combine all ingredients, minus the topping. Stir until fully mixed, then pour into prepared casserole dish.
• Cover and cook for 30 minutes.
• Meanwhile, combine all topping ingredients. After the 30 minutes are up, remove casserole from oven and sprinkle topping over top of the casserole.
• Return to the oven and cook uncovered for another 10-15 minutes, or until golden. [Mine was ready in 12 minutes]

 You crack me up!