Tomorrow is the big day and if you are like me, you’ve already begun thinking about how to use up those Thanksgiving leftovers. In my humble opinion, the leftovers can be just as incredible as the main event. Less fuss, all the great food and you can get a little creative, veering away from the classic dishes, a little.
We’re headed down to Mexico to spend the holidays with our friends. We’ll be staying on the beach and making a traditional feast for 20, which means lots of leftovers. Rather than living off that same heavy meal for days, I am all about finding creative new ways to reimagine the various foods into new, healthier recipes.
Of course, I wouldn’t dream of hitting the road without my ALOHA goodies, you guys know this already. These tasty grain-free pumpkin muffins, not only use up the last of the pumpkin purée, squash, or mashed sweet potatoes but they also feature the tasty ALOHA Original Superfood Dark Chocolate Bar. A resourceful and delicious way to use up leftovers, include your daily greens and sneak in some chocolate while you are at it, too. These muffins are a great option for your Black Friday breakfast, whether it’s fuel for hitting the stores or sitting by the beach.
Head over to The ALOHA website to get the recipe for these tasty, Grain-Free Pumpkin Chocolate Chunk Muffins
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