Roasted squash blended with pantry staples bring together a spicy, savory dip that tastes like fall.
Creamy Chicken, Tomato, and Vegetable Soup
This Creamy Chicken and Vegetable Soup is one of Carrie Vitt’s favorites. It keeps in the refrigerator for a few days and is perfect to pack in an insulated thermos for a hot lunch.
Slow-Cooker Pumpkin Risotto
When most of us think of risotto, we think of standing over the stove, stirring without stopping for half an hour. But by using your slow-cooker, you can enjoy a healthy home-cooked meal that tastes like you slaved away in the kitchen for hours.
Fifteen Uses for Glass Jars
Some people collect plastic containers. I collect empty jars. Why put them in the recycling bin when they’re sure to be useful?
Vegan Pumpkin Peanut Butter Balls
These pumpkin peanut butter balls are the perfect unprocessed treat, and you can mix up the spices to your heart’s content!
Convincing Your Family To Go Unprocessed (and BBQ Veggie & Rice Bowls)
Making major changes to your eating habits takes patience and work. Getting your family on board is a great way to help everyone eat healthier. But it’s not always easy!
Four Ways to French Fry (Without Salt or Potatoes!)
Feel good about eating any of these fries – these salt-free and potato-free fries are a delicious and healthy twist on an old favorite.
Skillet Poached Eggs with Spinach
I serve these eggs several times a week, adjusting the type of greens or other additions depending on what’s in the fridge. Sometimes I add mushrooms and bacon, sometimes onions and kale. Feel free to mix it up with whatever you have on hand.