1. Protein Pumpkin Spice Rice Pudding 2. Japanese Curry with Pork Shoulder

8 servings each, breakfast and lunch during the week for the wife and I

Pumpkin Spice Cream of Rice
2 cups rice (I used bamati)
2 cups pumpkin puree
1 cup sliced almonds
8 cups skim milk
4 bananas
4 scoops vanilla protein powder
1 tablespoon cinnamon
1.5 teaspoons ground ginger
Half teaspoons allspice
Half cup of sweetener (I used brown sugar)

Simmer the rice and the milk until its overcooked and then mash it up or blend it to get it to the consistency you want. Then just add in everything else and stir until it's combined!

Pork shoulder Curry
4 cups bone broth
3-5 cloves of garlic
2 cups water
2 packs of Japanese curry
2.5 pounds pork shoulder
2 pounds russet potatoes
About 1 pound carrots
About 1 pound celery

Trim the fat and cut the pork shoulder into 1 to 1.5 inch chunks and boil it in water for a few minutes for a cleaner broth. Take it out, discard the water and rinse off the parboiled pork with warm water. Throw it back in the pot and add the bone broth, water, garlic, and Celery. Bring it to a boil then lower it to a simmer for 1.5 to 2 hours, whenever the pork is tender. Then add chopped potatoes and carrots and simmer for 20 to 30 minutes again until tender.

I like to temper the curry before I mix it in so it breaks up better. Take 1 cup of the broth and stir it up in a bowl with the curry blocks until they dissolve and pour it back into the pot and stir it in.

Both were really good! The cream of rice is great because you can do a lot of different things with it.