I love all the warm and fuzzy holiday feels but as hard as I try to keep my Zen, at some point I usually find myself holding some sort of hefty tension somewhere in my body.

I first need to acknowledge where the food that we eat, and the tradition of honoring the harvest on Thanksgiving Day, comes from. I am hopeful you will join me in thinking about this, too, as you give thanks in this harvest season. And, there’s pumpkin pie.

Winter squashes are excellent sources of Vitamin A, Vitamin E, Vitamin C, B and K. They contain beneficial amounts of Zinc, Copper, Potassium, Magnesium, Phosphorus, and Fiber. They are chock full of antioxidants called carotenoids, which have proven properties that help fight cancer, heart disease, and diabetes.

Pumpkin. Chocolate. Together! These brownies are moist, delicious, and gluten free. Enjoy!

This recipe works with any winter squash you can find and has easy substitutes for vegan or dairy free eaters. It’s easy, and full of nutrient dense squash!

The flavonoids in blueberries, which gives them their color, are associated with a large array of health benefits. They’re anti-inflammatory, support brain and heart health, and have cancer fighting properties. They truly are a marvel of nature.