The kids have been sick with summer colds over the last couple of weeks. I struggle when they are so busy snotting and coughing all over me that I generally just don’t fight it. Except this time! Bwhahahaha (evil laugh) This time instead of me getting sick a week later I armed myself with the most delicious liquid put on this earth… bone broth (cue angels singing, clouds parting and the sun shining down on a slow cooker full of broth). I have bone broth daily now. Yes I’m coming a bit late to the party for the broth show, but my word has it been awesome. I used organic beef soup bones and a simple recipe that requires you to roast at a very high temperature for a short amount of time before putting in the slow cooker for 12 hours. I have almost finished drinking my first batch and I do believe it will become part of my weekly cookup/prep plan. Try it.
Anyhoo. I also love simple things and this recipe is super easy and tasty for everyone. My kids love these by themselves or on the side of their meal. Although when they are sick the dog gets to eat most of them off the floor or as they are being thrown at him in a flu hazed tantrum…
- 1/2 a large or 1 small to medium butternut pumpkin. Peeled and diced into even-ish cubes
- 1 tablespoon of cinnamon
- 1 tablespoon of garlic granules
- Approx 2-3 tablespoons of Coconut Oil or Extra Virgin Olive Oil
- Sea Salt for seasoning.
What to do
- Preheat your oven to 180 degrees celsius
- Peel and cut your pumpkin and spread out on to an oven tray.
- Drizzle with chosen oil.
- Then sprinkle with cinnamon and season with salt and garlic granules.
- Mix together with hands and make sure all pumpkin is covered.
- Place in the preheated oven to bake for roughly 30-40 minutes or until golden brown around the edges.
- Once baked serve by themselves or add to a salad.
These are great to munch on during a movie or add to a warm salad. I think they are perfect for adding a bit of colour and flavour to a meal!