Stuffed Pumpkin

As you may know, Fall season is my absolute favorite! It never gets old to see the trees changing colors. And in the same way, our plates start changing colors too, it all looks so heartwarming!

For this stuffed pumpkin recipe we used our already cooked rice and red quinoa. You can find instructions for these at the bottom of this post.


1. One small pumpkin

2. 1 cup of rice

3. 1/2 cup of red quinoa

4. A generous handful (and a bit more because we love these) of toasted almonds

5. A handful of sultanas + raisins

6. 1 tbsp of agave

7. Salt & pepper

8. Olive oil

9. 1/2 butternut squash

Let’s start

Begin by preheating the oven to 400F

Then start cutting the top of the pumpkin and removing the seeds so you can place it on a platter. Next is cutting the butternut squash in 2, peeling it and cutting it into small cubes. Place the cubes along the pumpkin, splash some olive oil and salt and leave it in the oven for about 35 minutes.

On a side

While that is going on, mix the rice with the quinoa, sultanas + raisins, agave and toasted almonds.

Once the butternut squash is ready, add it to the rest of the ingredients, along with the remaining oil. Then add a bit more of salt and pepper.

How to make a creamy yet healthy rice

This is simple! Add more water than suggested to the rice and let the water completely soak while it is covered and boiling. This creamy texture is what makes the difference in this recipe!


I always put 2 parts water and 1 part quinoa. I let both things boil and then I just let it simmer for approximately 15 minutes.

Bon apetit!

Baked Pumpkin Seeds

It is finally Fall season and we are finally eating 100% seasonal. Let me tell you, it feels great. Both body and mind are so in tune with everything. And our kitchen colors, flavors and scents are all in tune with Fall, which happens to be my favorite season.

When I went Zero waste I learned to make the most out of food -I am still learning, it is a process. So after we made a stuffed pumpkin we decided to bake the seeds and they turned out amazing!

1. Preheat the over at 350F/ 175C

2. Remove the flesh from the seeds

3. Rinse them with water to keep removing flesh and moisture -the less moisture the faster they cook

4. Dry them as best as you can in a towell

5. Place them on a tray and add evenly: a little bit of olive oil, salt and paprika

6. Cook them anywhere from 15-20 minutes. Shake them every 5 minutes!

7. When they start turning brown and you can smell something sweet, it means they are about to be ready. Add some pepper and leave them for a few more minutes

Bon apetit!

If you try the recipe, and like it, make sure to tag me on instagram @vivid.healthy

My All Time Favorite Green Smoothie

Would you believe me if I told you that my first green smoothie ever was at Whole Foods? Funny enough, that was also my first time ever at Whole Foods, 8 years ago! It felt like paradise.

Hence, I decided to order a Kale smoothie, 1. Because I LOVE smoothies and 2. Because green smoothies seemed like a cool thing -and they are! Long story-short, I liked it so much that I decided to give it a try at home until I would find the same tasty and citrous-y flavor. And I did! 8 years later, I still cannot get over it and all of Kale’a benefits.

This recipe serves for 2- make sure to do it in a blender so you keep all the good stuff, including the fiber.

1. One glass of apple juice (not concentrate) or a green apple -I prefer the juice.

2. One large banana

3. One squeezed lime -you may also peel it and put it whole

4. 2-3 long kale leaves

5. A good handful of spinach

6. 4-6 ice cubes

Bon apetit!

If you give it a try and like it, make sure to tag me on instagram @vivid.heathy