Holiday Cheers!

After you have finished making Roasted Pumpkin Seeds, you should probably do a little seasonal carving! CHEERS!

Be Stitched Baking {Roasted Pumpkin Seeds}

{Roasted Pumpkin Seeds} 1 pumpkin 1 t olive oil 1/2 t garlic salt (or any other spices) —– Preheat oven to 400 degrees.  Carve a hole in the top of your pumpkin.  Scrape all of the seeds out with a sharp spoon. Rinse the seeds and separate from the pumpkin flesh.  Pat the seeds dry with a … Continue reading →

Fall is Here {Gluten-free Pumpkin Bread}

It was cold for about three days in a row in Austin last week.  That qualifies as the beginning of Fall around here.  Yesterday it was 87 degrees and ridiculously humid out.  How about an iced tea with this pumpkin bread?  Hot tea just doesn’t sound so great. {Gluten-free Pumpkin Bread} 1 1/2 c Pamela’s … Continue reading →

Clean Out the Fridge {Garlic & Herb Roasted Veggies}

Usually at the end of the week, I will have a random assortment of vegetables hanging out in the fridge.  Not enough of any one thing to use for a meal.  Sometimes not even enough for a side.  When that happens, I usually throw all the veggies on a baking sheet and roast them. {Garlic … Continue reading →

Be Stitched Baking {Vegan Gluten-free Vanilla Coconut Cookies}

My girlfriend, Lydia, is a new mom.  I do not know anything about being a new mom, so I rely on her and most all of my other girlfriends (and sisters) to let me know how it is.  Lydia found that there are many, many foods that her sweet baby girl does not like in … Continue reading →

October {Juice On}

I have been a bit lax on the juicing lately.  October 1st seems like a good time to get back on the wagon. {Green + Beet Juice} 4-5 stalks kale 1/2 bunch parsley 1 cucumber 1 lemon 1 lime 1 beet 2 apples