Honey Spiced Roasted Pumpkin Seeds


This morning we awoke to....SNOW!  I shouldn't be surprised since I grew up along the Wasatch mountain range, but when you live in the sunny Southwest for almost 10 years you kind of forget what cold is.  The kids were so excited!  It was all I could do to keep them in the house and dry before I dropped my 2nd grader and kindergartner off at school.  Back at home again my 2 year old sat with her face glued to the window and watched as the slushy rain turned to little balls of hail then to huge fluffy snow flakes.  It's only October!  I needed something toasty and since we just carved pumpkins last night --->

(Meet Frank the pumpkin.  My little man carved the mouth and bolts all my himself :)

We had pumpkin seeds to roast! My littlest LOVED this sweet snack. They were the perfect to munch on while watching the snow fall.


Honey Spiced Roasted Pumpkin Seeds
Preheat oven to 400.

4 cups pumpkin seeds, rinsed and patted dry
1-2 tbsp. wild honey (however sweet you like it, I did about 1 1/2)

Drizzle honey over seeds.  Dust generously with cinnamon and all-spice.  Bake for 5 minutes, stir, return to baking for another 5-7 minutes or until lightly toasted and crispy.  The house will smell amazing and you'll have a healthy snack for later...or now :)


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Wednesday, 21 March 2018

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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