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How to Make Roasted Pumpkin Seeds

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Now that Halloween is coming to an end, it’s time to figure out what to do with your leftover pumpkins. Instead of leaving them to rot in the compost (or garbage), dig out the guts and give the seeds a quick roasting for a nutritious and totally delicious snack. You can flavor them however you’d like but I prefer a simple dusting of pink himalayan sea salt. Your kids will have a blast scooping out the insides and you can feel great about giving them a healthy treat!

How to Make Roasted Pumpkin Seeds

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serving Size: 1/2 cup

How to Make Roasted Pumpkin Seeds

Ingredients

  • Raw pumpkin seeds, cleaned and rinsed
  • Nonstick cooking spray
  • Salt of any kind (I prefer himalayan sea salt)

Directions

  1. Preheat the oven to 300 degrees F.
  2. Scoop out the inside of the pumpkin into a large bowl.
  3. Carefully separate the seeds from the pulp and place the seeds in a colander.
  4. Rinse the seeds thoroughly to make sure no pulp is left on the seeds.
  5. Spray a baking sheet with nonstick cooking spray. Spread out the cleaned seeds onto the sheet trying to make one layer. Sprinkle with your favorite seasonings or some salt.
  6. Bake the pumpkin seeds for 30-45 minutes, or until lightly browned. The seeds are done when they are crisp. Allow to cool before digging in.
http://nutritionbyshoshana.com/how-to-make-roasted-pumpkin-seeds/

Skinny Zucchini Bread

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Who doesn’t love a warm slice of zucchini bread fresh from the oven?! Only problem is most versions are packed with too many calories, sugar and fat. My skinny version swaps white flour for Kodiak Cakes Pancake flour and cuts the sugar in half! You’ll never believe this recipe is super moist and only 132 calories per slice.

Skinny Zucchini Bread

Rating: 51

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Yield: Makes 2 loaves

Serving Size: 1 slice

Calories per serving: 132

Fat per serving: 8g

Skinny Zucchini Bread

Ingredients

  • 3 cups shredded zucchini
  • 3 cups all purpose whole wheat flour, or Kodiak cakes pancake mix
  • ¾ cup olive oil
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • 1 cup chopped walnuts

Directions

  1. Preheat oven to 350 F. Grease two 8-x-4-inch loaf pans
  2. Grate the zucchini. Line a bowl with paper towel or a kitchen towel, allow zucchini to set in the towels; squeeze out excess liquid.
  3. Combine the flour, baking soda, baking powder and spices in a large bowl. In a separate bowl whisk together the wet ingredients and the sugar.
  4. Add the zucchini and nuts to the flour mixture. Pour the liquid mixture over the top. Gently stir to combine until flour is no longer visible. Divide the batter between the two loaf pans.
  5. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaves to cool in the pan for 10 minutes and then turn them out on a wire rack to cool completely.
  6. Loaves will keep in an airtight container for several days. They can be wrapped in foil and frozen for up to three months. Thaw in the fridge overnight or in a warm oven for 20 minutes.

Notes

Nutrition Facts (Per Serving): calories 132, total fats 8 g, saturated fat 1 g, trans fat 0 g, cholesterol 12 mg, protein 4 g, sodium 120 mg, total carbohydrate 12 g, fiber 1 g, sugar 6 g

http://nutritionbyshoshana.com/skinny-zucchini-bread/

 

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