Post Halloween Goodies

Most people get a blog post out pre-Halloween…you know to prepare their readers with ideas before Halloween hits.  Nope, not me.  I stink.  I had every intention to do so, but a working gal gets busy.  Anyway, I’ve come prepared with some post-Halloween news and still have some recipes for you to experiment with.  This post will include a recipe for preparing fresh pumpkin seeds, and soon to come I’ll give you a recipe for Ginger Parsnip Muffins.

Our Halloween was absolutely wonderful!  Jason and I had the entire day off together (which hardly ever happens) and we celebrated not only “Halloween” but our 4-year anniversary.  Cool, huh?  What made it even cooler was we spent the day with Kyle, who is always a big complainer…but we love him anyway.

We decided to pick up our pumpkins at our local Farm Patch.  They had the area set up with lots of photo opportunities and a huge array of pumpkins to choose from.  It took some time, but we each picked out our favorite.

We had a lot of fun carving pumpkins — it was my first time at the task, so it was definitely a mess I didn’t appreciate!  Luckily we had a nice table outside where we could get the job done.

Our pumpkins looked so good!! We were all so proud.  I will definitely do this again next year.

I decided to prepare the pumpkin seeds — first time to ever do that, too.  My initial thought was to create some sort of pumpkin seed brittle, but I just couldn’t talk myself into making something that required that much syrup/sugar.  Haha the funny thing is that when you’re not using white sugar  — choosing maple syrup/honey, etc. is a great substitute for taste/nutrition but it’s so incredibly expensive!!  Why spend all that money in order to make a paleo-friendly brittle, when I can simply make them another way?

Last winter I made some awesome spiced nuts, so I figured use the same kind of recipe but throw the pumpkin seeds in?  Success!

Ingredients

  • 2 c. raw pecan halves
  • 2 c. raw almonds
  • 2 c. raw cashews
  • fresh pumpkin seeds, rinsed and patted dry (around 1 c.)
  • 1 whole egg
  • 1 egg white
  • 3 tbsp. coconut palm sugar
  • 1.5 tbsp. ground cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. ground nutmeg
  • 1 tsp. salt

Process

  1. Preheat oven to 300 degrees.
  2. In a large mixing bowl whisk egg, egg white, coconut sugar, and spices.
  3. Toss nuts and seeds in — mix until well coated.
  4. Line a cookie sheet with parchment paper and spread coated nuts in a single layer.
  5. Bake for a total of 1.5 hours, toss a few times to ensure even baking.
  6. Enjoy!

As for any news?  Let’s see…

– car is running great

– received my pumpkin pie spice prize in the mail from fastpaleo and I will be making LOTS of fall goodies with it

– I am super excited to have been assigned a paleo pen pal!  Her name is Jessica, and we shall cook lots together.

 

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2 Responses to “Post Halloween Goodies”

  1. Hey I just found my name on here 🙂 Thanks for the shout out! It’s so great to connect and I can’t wait to swap ingredients and get cooking.

    PS – your spiced nuts look amazing. I haven’t tried something like this yet so I’ll give it a shot one of these days and let you know how it goes.

    Great blog!

    • jennifer says:

      Thank you, Jessica! I have been looking your blog over today and I love it 🙂 It is good to connect with people that share the same priority for health and fitness. I don’t know about you, but I actually have 0 Paleo friends in town! I’m thinkin’ they’re pretty hard to come by? I shall talk about all things paleo with you. 🙂

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