As I drive through my neighborhood, I see pumpkins everywhere. And where there are pumpkins, there are seeds. Often discarded, pumpkin seeds are an excellent source of plant-based protein. They’re great for topping on oatmeal, ice cream and grains, and are the perfect ingredient for homemade trail mix.
If you’re carving a pumpkin this weekend, check out this recipe on brining and roasting the pumpkin seeds. If you’re not, you can simply buy a bag of plain or salted pumpkin seeds that are ready to eat. Then, use your bounty to make one satisfying snack!
Trail mix offers a healthy alternative to all of the Halloween candy and sugar you’ll be bombarded with over the next week. Because it’s full of protein and quality fats, a ¼-cup serving can sustain you from lunch to dinner or through your yoga class. The key is to add some natural sweetness with dried fruit or a bit of high-quality chocolate chips, as opposed to going overboard with M&Ms and candy that will spike your blood sugar levels.
In addition to taking only a few minutes to make, you don’t even have to worry about measuring or following a recipe. You can select the ingredients you like and toss them together to build your own creations. Here’s my favorite medley to get you started:
Halloween Trail Mix
- Pumpkin Seeds
- Roasted Almonds
- Toasted Coconut Chips
- Dried Cranberries
- Mini Chocolate Chips
Now, if you’re wondering what to make for dinner on Halloween night, I promised you a recipe! My Butternut Squash Risotto is seasonal and festive, and hearty enough to fill your belly after a day of trick or treating…
Butternut Squash Risotto
Ingredients
1 lb. butternut squash
2 Tbsp. olive oil
1 small onion
2 Tbsp. butter
1 ½ cups Arborio rice
½ cup white wine
1 rosemary sprig, chopped
3 ½ cups chicken broth
Salt and pepper to taste
Instructions
- Preheat the oven to 400° F. Peel and cube the butternut squash. Toss with oil, salt and pepper. Roast for 30 minutes or until just browned and fork tender.
- Sautee the onion in butter for a few minutes. Add rice and stir until coated. Then, add the wine and rosemary.
- Pour in the broth in ½ cup increments, stirring constantly until the rice is cooked, about 20 minutes. When the rice is just about soft, stir in the roasted squash and serve immediately.
Chef ’s Note: Swap out the rosemary for another favorite herb, such as fresh sage, if desired.
Curious about how I can help you eat delicious and nourishing meals all season long? Contact me to learn more about my Personal Chef Services or to reserve your space.
Plus, my free Thanksgiving Cookbook is coming soon. Stay tuned to receive 5 of my best recipes for the biggest food holiday of the year!
