This recipe for roasted pumpkin seeds is made with honey, olive oil and salt. I love roasting them in a cast-iron skillet to bring out their natural nutty flavor. So easy! Ready in 30 minutes! In this post, you learned how to roast butternut squash (whole) the EASY way, without
A couple years ago, I started making granola at home. I was fed up with buying those overpriced, “healthy” bags from the store. I wanted a recipe that was satisfying yet good for you at the same time. So, why is this one my favorite? It’s all natural, not too
Ā Last weekend I roasted a whole pumpkin. When the seasons change from summer to fall, I instinctively want to cook with pumpkin. I crave it; I make muffins, soup, risotto and of course, pumpkin pie. To save on time I usually use organic canned pumpkin. But this year I decided
I’m a big seasonal eater. Now that it’s fall, one might think it’s time to gorge yourself on pumpkin muffins and gingerbread lattes (although that does sound tempting…) But for me, seasonal eating means to save your berries for summer and eat your root veggies now! Eating this ways is one
Up until now, you couldn’t pay me to eat a raw beet. Cooked beets, I love. But to me, raw beets smell like the earth. The earth smells like dirt. So I’ve only assumed that raw beets taste awful, yet I’ve never actually tried them. Meet Chioggia beet; the hypnotizing,
