Happy Thanksgiving, Canada! :o)

today is Thanksgiving in Canada. my family and friends are all celebrating, feasting, and resting. as i think about this i wonder if they have stopped to think about what they are thankful for... ? my mind then wanders to the question, why is it so many of us only think about being thankful at Thanksgiving? or why is it some of us never remember to be thankful?
food for thought...
i have found that the more thankful i am for what i DO have, rather then focusing on what i do not have, the happier i am.
i think we need to remember to be thankful year round rather then just at certain times of the year - we would all be much happier for it :o)
i just stumbled across a delicious looking recipe on pinterest that i just have to share with you all. the great thing about it, should work for people with most food allergies! dairy free, gluten/wheat free, nut free, and all natural!

Curried Pumpkin and Coconut Soup

Prep time

Cook time

Total time

Recipe type: Soup
Serves: 4

  • 1 medium pie pumpkin
  • 1 tablespoon olive oil
  • 1 bunch scallions,diced
  • 2 tablespoons curry powder
  • 2-3 cups veggie broth
  • ¼-1/2 cup coconut milk
  • salt, if needed
  • ———————
  • Pumpkin seeds
  • ½ tablespoon olive oil
  • ¼ teaspoon salt
  1. Preheat oven to 400˚.
  2. Remove top of pumpkin. Quarter pumpkin and remove seeds, set aside. Scrape out remaining small seeds and the stings. Place each quarter face down in a baking dish and roast for 30-40 minutes or until pumpkin is tender. Remove and let cool slightly.
  3. Rinse seeds, removing any pumpkin left on them. Toss with olive and salt. Spread out on a baking tray and roast until crispy, 10-15 minutes.
  4. In a sauce pan heat 1 tablespoon olive oil. Add in scallions and saute for 2-3 minutes. Stir in curry powder and let cook for 30 seconds more.
  5. Next, carefully remove pumpkin from the shell and measure out 3 packed cups of pumpkin. Add to sauce pan along with 2 cups veggie broth. Bring to a boil, reduce to a simmer, and let cook for 2-3 minutes.
  6. Remove from heat and puree with immersion blender (or carefully with a regular blender), adding more veggie broth to reach your desired soup consistency. Return to heat, add in ¼ cup coconut milk, and let simmer until ready to serve.
  7. Serve with an extra swirl of coconut milk and roasted pumpkin seeds.
i just love fall... autumn. whichever term you prefer ;o)
the smells. the produce. the crispness of the air. getting out blankets and sparking up the fireplace.
i love bundling up with a good book, or movie, or a good cuddle session with my son.
fall also means snow, which means snowboarding/skiing, w-h-i-c-h makes my son and i SO very happy. we have a goal to get on the mountain(s) 100 times this year. we firgure we made it 30+ last year living two hours away, 100 living here should be cake ;o)
one thing i do not like so much about fall... it is slow season here which means little to no work. things are pretty tight for us right now, but we are making due for now. we have cut down on eating and going out. we are doing more "free" activities. making the most of what we do have.
i know we are not alone in our struggles - many people are or have been facing financial hardships. there is no point in complaining and blaming. put that chin up and persevere! deep breaths and baby steps to success - only we can take ourselves from "the bottom" to "the top"!
...now that i got all deep for minute ;o)
what is your favorite fall time activity?
i think mine would be hiking with the dogs, my son, and friends.
what is your favorite fall recipe(s)?
i think mine would be any soup ;o)
what about fall makes you thankful?
i am thankful for the fact it is almost winter and almost time to ride ;o)
~ focus on the things you love and appreciate and all the other stuff doesnt seem quite so "bad". ~
until next time folks,
live, laugh, love!!!
i am going to leave you with a few more quotes...


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