Protein and fiber are my favorite nutrients :D

Protein and fiber are my favorite nutrients :D

(via zoeshealthylifestyle)




It’s okay broccoli. I like you.

It’s okay broccoli. I like you.


I bought three pounds of pureed pumpkin a few days ago, be prepared for an onslaught of pumpkin recipes!!!


Pumpkin brownies!!! Recipe found here. Protip: add extra pumpkin and be liberal with the sea salt!!!

Pumpkin brownies!!! Recipe found here. Protip: add extra pumpkin and be liberal with the sea salt!!!



natashatakia:

My favourite drug. =D


Squash and pumpkin soup with fresh chopped green onion! Made with homemade veggie broth. The pumpkin was freshly pureed, it was the scraps from my not-exactly-beautiful jack-o-lantern. 

Squash and pumpkin soup with fresh chopped green onion! Made with homemade veggie broth. The pumpkin was freshly pureed, it was the scraps from my not-exactly-beautiful jack-o-lantern. 


Homemade veggie broth! In my super awesome homemade chalk board kerr jars - total lifesavers. Veggie broth takes every recipe from zero to amazing with minimal effort. How do you make it, you ask? Honestly, you just throw a bunch of veggie scraps into a slow cooker with 6 cups (or however much you want) of water. Then cook it on low overnight. I just save all my veggie scraps in a kerr jar and keep it in the freezer until I have enough to make a batch. I use the stumps of carrots and squashes, the ribs of chard and kale, the leaves of beets, mushrooms that are past their prime… anything! I almost always add a small red onion (just chop it in half and throw it in with the skin) and a clove or two of garlic. Then use the broth for homemade soups, steaming veggies, stir fry dishes, etc. 

Homemade veggie broth! In my super awesome homemade chalk board kerr jars - total lifesavers. Veggie broth takes every recipe from zero to amazing with minimal effort. How do you make it, you ask? Honestly, you just throw a bunch of veggie scraps into a slow cooker with 6 cups (or however much you want) of water. Then cook it on low overnight. I just save all my veggie scraps in a kerr jar and keep it in the freezer until I have enough to make a batch. I use the stumps of carrots and squashes, the ribs of chard and kale, the leaves of beets, mushrooms that are past their prime… anything! I almost always add a small red onion (just chop it in half and throw it in with the skin) and a clove or two of garlic. Then use the broth for homemade soups, steaming veggies, stir fry dishes, etc.