01 09 10 Tweet Dietitians Eat Chocolate Too: Kent State. Pumpkins. Vintage Dietitian.

Monday, October 17, 2011

Kent State. Pumpkins. Vintage Dietitian.

Before heading to work last Wednesday I wanted to capture quite possibly one of the most beautiful sunrises I've witnessed here in Western Maryland.

{Misty & Crisp}

Homecoming game.

Steve and I at the game, our 5th one together!

Hey I ran that in the morning!

Cinnamon Sugar Roasted Pumpkin Seeds

Free State Pepitas with cumin and Old Bay

 kale & pumpkin, roasted
Pumpkin Seeds, Two Ways

  • One small roasting pumpkin, cut & seeded.
  • 1 TBS sugar and 2 tsp cinnamon
  • 1 tsp cumin, 1 tsp Old Bay, 1/4 tsp salt & pepper
Separate seeds into two bowls, in a small cup combine cinnamon and sugar; toss gently over one bowl of seeds with a dash of olive oil.  Throw on a pan and pop in a 350 degree F oven.

Do the same with the other bowl using the Old Bay-Cumin mixture.  Bake seeds for 10-15 minutes, shaking the pans (with an oven mitt on please!) every 5-6 minutes.

1/4 cup = 180 Calories, 6 g protein, 4 g fiber

Pumpkin seeds a.k.a pepitas, are high in protein, zinc, and fiber.  They're vegan, tasty, and worth a little surgical work on a pumpkin.