Pumpkin Seeds: Three Ways!

STOP! Wait! Don’t throw out those pumpkin seeds! YES. I’m talking to YOU.

Okay this post may be a tad late after all that pumpkin carving happened over Halloween, but I have been sick for the past two weeks (cold AND flu, yuck) so I fell off the grid for a while. AND NOW I’M BACK: Heerrrreeee’s Victoria!!! So, if you happen to still be scooping out pumpkins during the rest of the fall season, or would like to save this post for next year, here is a delicious healthy snack so you can get more bang for your buck with your pumpkins!Pumpkin Seed SnacksOh, they are just waiting to be all roasted up, seasoned, and snacked on!! 😉

First and foremost, make sure you clean off all your seeds and pull them away from the pulp. Then, wash thoroughly in colander and drain. Finally, dry out your pumpkin seeds. I placed mine on a baking sheet (as pictured above) and let them sit out all Saturday afternoon. Once your seeds have had a nice tan, you can proceed with the recipe. Onward…Toasted Pumpkin Seeds

Toasted Pumpkin Seeds
Directions:
1. Preheat oven to 300-degrees.
2. Toss seeds in olive oil.
3. Season to desired taste (pick a blend below!)
4. Toast seeds for 20 minutes, or until golden and crispy! Then, chow down!

Season Blends:
Sweet – cinnamon + coconut sugar
Salty – sea salt
Italian – garlic powder + basilCinnamon Pumpkin Seeds

Sea Salt Pumpkin Seeds

Italian Pumpkin Seeds

You can snack on these alone, sprinkle on salads, or use to top on some creamy Roasted Butternut Squash Soup for a warm meal on a cool Fall day! Oh just think of the possibilities! How else do you enjoy pumpkin seeds?

Again, sorry for being away for a while. I hope this recipe fills your house with a delicious Autumn scent and your tastebuds are left tingling! Be on the lookout for more recipes and healthy tips with The Thrive Life!

Advertisements

Pumpkin Chocolate Chip Pie Bars

I DID IT! I DID IT! I DID IT!!!Pumpkin Chocolate Chip Pie Bars

I cannot express how happy I am about this recipe. Fall is my favorite food season. As I mentioned earlier, anything pumpkin or apple flavor from September-November and I am all about it. My Pinterest is filled with various pumpkin-cinnamon-apple-spice recipes. Muffins, pies, cookies, bars. Now that I have dramatically shifted my diet. The majority of those recipes are, sadly, off-limits. 😦

Or are they? Well, I was going to find out. Starting with this recipe: Soft Pumpkin Chocolate Chip Bars. Oh, but that ingredient list! Brown sugar? Butter? All-Purpose FLOUR?! No bueno, folks. What’s a girl to do? Why, MAKE IT PALEO, of course! 🙂Pumpkin Chocolate Chip Pie BarAnd that is exactly what I did. Not only that, but I got it right on the first try. Oh yeah, check me out.

They are incredibly soft and moist. Full of pumpkin pie flavor. And similar to their original non-Paleo counterpart, they taste even better after the second day after all the flavors have combined more. Enjoy every second of these little beauties as they dance across your taste buds.

Pumpkin Chocolate Chip Pie Bars
(makes 12 bars)
Ingredients:

1 15oz-can pumpkin
2 large eggs
3/4 cup unsweetened applesauce
1/2 cup EnjoyLife mini chocolate chips + 2 tbsp for sprinkling
1/2 cup pack coconut palm sugar, packed
1/2 coconut flour
1/4 cup coconut oil, melted + extra for greasing
2 tbsp vanilla extract
4 tsp pumpkin pie spice
2 tsp cinnamon

Directions:
1. Preheat oven to 350-degrees. Line a 9″x 11″ with aluminum foil, grease with coconut oil. Set aside.
2. In a large, microwave bowl, melt coconut oil for about 30 seconds on high.
3. Wait a bit so the eggs won’t cook. Then add eggs, pumpkin, applesauce, vanilla, coconut palm sugar, pumpkin pie spice, cinnamon and whisk until smooth.
4. Add coconut flour and still until combined.
5. Stir in 1/2 EnjoyLife mini chocolate chips.
6. Pour batter into pan and smooth lightly with spatula.
7. Evenly sprinkle extra chocolate chips on the top of batter.
8. Bake for 34-35 minutes, or until cooked. Check doneness with a toothpick to see if it comes out clean.Pumpkin Chocolate Chip Pie BarsPaleo Pumpkin Chocolate Chip Pie Bars   Paleo Pumpkin Chocolate Chip Pie Bars
Paleo Pumpkin Chocolate Chip BarsI truly love Fall recipes. I am so proud of the way these turned out and I hope that I will be able to transform more delicious Fall treats into Paleo-approved delicacies! Paleo Pumpkin Chocolate Chip Pie Bars


What are your favorite Fall treats? What festive snack should I turn Paleo next?!

Fall Flavors: Produce of the Season

Welcome to Fall!
Okay, I’m a little late to the Welcome Wagon, but hurray, its HERE!

In other parts of the world, people are putting on scarves, boots, and sweaters. Florida still thinks its summer, as per usual. In protest, I wore a scarf today, but only made it to 11:30AM till the heat around my neck was causing my skin to melt. Well, at least I tried.Fall ProduceFall is probably my favorite season. This is mostly due to the food situation. Warm ciders and pies. Cozy coffee beverages. Sweet apple & cinnamon scents. Are ya picking up what I’m throwing down?

A new season means NEW PRODUCE! This list includes some incredibly tasty and fresh produce that you can add to your meals  or make them the star for some festive fall flair.Fall Fruits + Veggies from Suja

1. Apples
2. Beets
3. Broccoli
4. Brussel Sprouts
5. Cranberries
6. Figs
7. Pears
8. Pomegranates
9. Pumpkin
10. Squash
11. Spinach
12. Sweet Potatoes

Pumpkin Patch

This is just the short list– Some personal favorites of mine. If you would like a more extensive list, check out what else is in season here. Now head to the kitchen and make those pumpkin waffles, cranberry chutneys, roasted brussel sprouts and figgy puddings before the fall produce is gone! 🙂

Paleo-style, of course!
Paleo-style, of course!