Crispy Choco Seeds are just that: Little bits of chocolate delight that taste like an indulgence, but are actually good for you! You've just cut open that favorite gourd to make your go-to squash dish. Now, what are you about to do with those seeds? Please, I implore you, do not throw them away! They are a secret treasure. Just a few extra minutes of your time can turn them into either a sweet or savory snack that you and your guests won't be able to stop eating until they have ...
pumpkin seeds
Spicy Acorn Squash With Garlic Infused Quinoa (Gluten-Free, Vegan / Plant-Based, Easy)
Spicy roasted acorn squash served over a bed of garlic infused quinoa is an easy side dish or a main attraction in a 30 minute meal! First, I want to apologize for the delay in this post. It has been in the queue for about two weeks but administrative issues with the blog were demanding my attention. Hopefully, all of those issues are satisfied and I can get back to the fun part, posting yummy food! I feel bad for winter squash. They have been type cast and primarily relegated to ...
Plant Protein Power Salad (Gluten Free, Vegan, Nut Free)
I'll just have a salad. Those might be the saddest five words in the English language. How did one of the healthiest, most-flexible and most-diverse meals become an also-ran? Why is the salad the consolation choice on almost every menu in every restaurant? Bravo to those establishments who engage their creativity and culinary talents on their salad selections. What were once extravagant (the Caesar), decadent (the blue-cheese wedge), and avant-garde (the ...
Product Review: SuperSeedz Gourmet Chocolate-Covered Pumpkin Seeds (Coco Joe)
In a stroke of subtle brilliance, SuperSeedz has combined three of the world's greatest flavors and textures into one fantastic--and healthy--treat. For decades we've eaten chocolate-covered pretzels, chocolate-covered popcorn, chocolate-covered nuts. I mean seriously, people cover crickets in chocolate. Why did pumpkin seeds not come to mind prior to now? The texture: crisp and crunchy. Light, like shards of potato chips, but with a lingering chewiness. The flavor: Imagine chocolate ...
![Yesterday I finally wrapped up a major decluttering project. Does anyone else find it therapeutic to clean??🤷♀️ I chose this special wine I'd been saving to mark the occasion. Paradise Springs Santa Barbara 2014 Pinot Noir. This winery brand boasts a very unique claim to fame. . .
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I've visited Paradise Springs Winery and enjoyed many of their wines. They are one of my favorite Virginia wine makers. They opened their doors in Clifton, Virginia in 2007, but by 2013 had grown from producing 1,300 cases annually to 12,000. With demand outpacing the supply of fruit in Virginia, founder Kirk Wiles headed west. In 2014 the Paradise Springs doors opened in Santa Barbara making it the first bicoastal winery brand in the United States.🍷🥂👏
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This 2014 Pinot Noir from Sta. Rita Hills is from their inaugural vintage and if it's any indication of things to come--the future is promising! It was balanced and delightful with smooth tannins and medium plus acidity. The nose opened with baking spices and black pepper while the palate was a nice dance of red fruits including strawberry, cherry, and red raspberry with a little hint of spice. The finish was long and enjoyable but not heavy handed. I am looking forward to trying more wines from the Santa Barbara location!🍷🥂
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What projects are you working on? Cheers!🍷🥂💕](https://nutritionicity.com/wp-content/plugins/instagram-feed/img/placeholder.png)
