Category: Recipes

I used to be one of those people who would make myself sick eating so many (delicious!) roasted pumpkin seeds.

Then I stumbled upon this simple trick and haven’t had a (pumpkin seed induced) stomach ache since.

Here’s what you do:

After removing the seeds from the pumpkin, thoroughly wash them, then boil them in salted water for ten minutes before patting them dry, and roasting them as you normally would. (Evidently soaking the seeds makes them more digestible!)

We like to toss pumpkin seeds with a light coating of olive oil and sprinkle of salt, and cook them for 15-20 minutes at 325 degrees Fahrenheit.

Simple, easy, and works every time.

Did you know you can eat any type of squash seed, not just pumpkin? The picture above is of butternut squash seeds. How cool is that?!

I have a feeling we’ll be enjoying roasted seeds all winter long.

How do YOU like to cook them?

Oh, my, am I behind the times. This summer I discovered the infinite joy that is iced chai. David has been drinking it for YEARS and I’ve never really taken to it until now.

Evidently the secret ingredient that I didn’t know I loved was… almond milk! (Weird, right?!)

Here’s how David makes chai for us:

He boils and then simmers cloves, cardamom, orange slices, and a couple cinnamon sticks in a stockpot full of water for an hour (or two). He adds English Breakfast tea for five minutes, then removes the tea bags. We keep it unsweetened in the fridge for up to two weeks.

I like to add almond milk and a dash of honey to my cup of chai.

Delicious!

I love indulging in homemade ice cream on a hot day.

Since I’m not eating dairy right now (because our breastfeeding baby doesn’t tolerate it in my diet), I decided to rehash our coconut milk ice cream recipe. It probably isn’t cheaper than buying it from the store, but we get to sweeten the ice cream with maple syrup instead of agave or processed sugar.

Plus, it’s really fun to make with kids.

Here’s how we make it:

Mix together 1/2 cup maple syrup, 2 cans of full-fat coconut milk, and 1-2 tablespoons vanilla extract.

Churn in your ice cream maker for 25-35 minutes or until the mixture thickens, then chill in the freezer. Remove from the freezer and allow it to soften for about 10 minutes before serving.

The hubby likes to add chocolate chips on top; alternatively you could add them to the ice cream maker towards the end and allow it to churn for a few minutes to fully incorporate the chips.

Mix-ins that I want to try in the future include chopped fresh mint from the garden with peppermint extract. My friend Tina even adds a little spirulina to get that minty green color. Love it!

What flavor ice cream are you enjoying this summer? Our local ice cream shop has a lavender ice cream that is to die for.

Goodness, it’s been ages since I’ve posted a healthy, gluten-free recipe here on the site. This particular salad is one that I’ve been making and enjoying frequently. It takes 2 minutes to put together and I absolutely love it.

Cut up one mango and avocado, season with salt to taste. Add several heaping spoonfuls of cooked quinoa. Mix thoroughly. Enjoy!

Tip: We always keep a batch of quinoa cooked with homemade vegetable beef stock on hand in the fridge. Since it’s already made, we find it incredibly easy to add this high protein seed to soups, scrambles, and salads. Give it a try!