Hi, guys! I’m back. I honestly didn’t mean to neglect the blog for about, uhhh, five days? Oops.
This past weekend I was in Jacksonville and I left my computer home. I wanted to have a completely unplugged weekend – free of homework, computer, social media, etc. I had such a great time and I’m glad I wasn’t distracted by technology at all – it was nice.
I literally got back to Gainesville unpacked, had a few classes, re-packed, and now I’m here.
Home!! I hitched a ride down south with my roommate and her sister. I’ll be here till Sunday to spend time with Bentley, my mom, and celebrate Thanksgiving. I’m happy to just have some time off and relax before I have to go back for finals. So if I seem to disappear again sometime in the near future, you know why.
Anyway, I don’t really know my exact plans for Thanksgiving. I’m pretty sure we’re having some people over our house, so that means I need to get cooking! One thing I do know..
It’s definitely involving pumpkin. It’s no secret that I’m practically obsessed with this veggie – and no, I’m not sick of it yet. I think Thanksgiving is usually the end of the pumpkin obsession, so if you can’t stand it you’re in luck.
When people think of pumpkin, they probably think of the pie, desserts, soup, and other things that are probably considered unhealthy. However, it has a ton of nutritional benefits, regardless of what you do with it.
Benefits of Pumpkin
Rich in Vitamin A. This helps keep your teeth, eyesight, and skin healthy.
Rich in Vitamin C. This helps you prevent sickness, and strengthens your immune system.
It’s vegan, gluten free, etc.Whether you follow a specific diet or not, it’s a great low-calorie carbohydrate option.
Good source of fiber. I think we all know the benefits of fiber in ones diet, and pumpkin is a great way to sneak some more in.
It can be made sweet or savory. I’m sure most people think of pumpkin as a sweet food, but it can be made into a delicious soup, roasted with some oil and spices, or even thrown into a salad or any other savory dish.