This recipe is a result of a craving I had for something sweet, salty and crunchy and of course, we are at the beginning of pumpkin-everything season. I love pumpkin seeds, because they're delicious, but they're also a plant-based complete protein, meaning pumpkin seeds contain all nine essential amino acids. They're also a source of anti-inflammatory omega-3 fatty acids, iron, and zinc. Most store-bought candied nuts and seeds are loaded with sugar, trans fats and sodium, so

This simple dish is a staple in my house, since it's so easy to make, requires minimal clean-up (we're talking one pot, one lid, one strainer and one large spoon) and is a great #mealprep item, since it can easily be repurposed and used throughout the week. I like to add it to lunchtime salads for an easy way to round out my meal with carbs (and fiber), or use it as a base for a grain bowl later in the week. If you aren't familiar with farro, it is a whole grain that offers

This simple dip is so versatile and so easy to make! While I usually make it with a Greek yogurt or Skyr, it's equally as tasty with a dairy free alternative (I've used the Forager Project brand plain cashewgurt and it was a big hit)! Either way, it's so easy to make and adds that perfect little something *extra* to any dish (and is also delicious on its own served with veggies, bread or chips)! Ingredients (serves 6): 1 1/2 C plain Greek yogurt or Skyr (or you can replace th