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For something creamy that packs in a heap of flavour I use half a tub of Chobani Mezze dip - around 60 calories and 8gr of protein. Herbed Tzatziki, Salsa Roja and chilli lime are my favourites.
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The 4 ingredient's blog has a no-copha chocolate crackle that I've made - it isn't exactly right, but is still very tasty. - http://www.4ingredients.com.au/blog/chocolate-crackles-without-copha%E2%80%A6-yep-you-read-it-right
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We have pumpkins available year round, but pumpkin keeps remarkably well. When we've grown them we've kept them for up to 6 months without a problem. This article has some good references on storing them if you can get hold of them. http://green-change.com/2011/06/25/how-to-store-pumpkins-winter-squash/
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mango, avocado and chicken; watermelon with feta, onion and black olives; thai pawpaw salad
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As an Australian, I think pumpkin as a sweet dish is really weird (except pumpkin scones or pumpkin fruit cake). Pumpkin is a standard savoury vege every day - steamed, mashed, roast, soup, curried, and in salad. It is wonderful with north african, middle eastern, thai, or indian flavours.
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Likewise - please add me as well
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I use a half/half mixture of stock and orange or lemon juice to make mine before adding herbs, dried fruit, vegies and spices, The juice gives it a nice tang
