Original & Maple Brown Sugar Pumpkin Seeds

Original & Maple Brown Sugar Pumpkin Seeds

by | Oct 15, 2020 | Recipes

Original & Maple Brown Sugar Pumpkin Seeds

Kristen Richardson
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Ingredients
  

  • ​Pumpkin Seeds (extracted from 3 pumpkins)
  • 1/2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp brown sugar
  • 1 tsp maple extract

Instructions
 

  • Separate pumpkin seeds from what I call “pumpkin guts” and rinse well in cool water in a colander. Make sure most of the pumpkin is off the seeds. 
  • Preheat oven to 300⁰ and line cookie sheet with parchment paper, separated in the middle for both flavors. 
  • Lay out a dish drying mat and lay pumpkin seeds in a single layer on mat. 
  • Pat dry with paper towels and try to get as much moisture out of the seeds as possible. 
  • In a bowl, combine olive oil, salt, pepper, half the amount of seeds, and mix. 
  • In a separate bowl, combine brown sugar, maple extract, and the other half of the seeds and mix. 
  • Lay out pumpkin seeds on cookie sheet, in a single layer. 
  • Roast in oven for 45 minutes or until crispy. 
  • Take out of oven and serve immediately!

Notes

Pumpkin seeds are a great snack since they offer up a great deal of protein fiber, and healthy fats. Sure, you can buy store-bought pumpkin seeds, but the sodium content in them is extremely high. Making them yourself allows you to control the sodium content.
Banana Sushi

Banana Sushi

by | Aug 28, 2020 | Recipes

Banana Sushi

Kristen Richardson
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Servings 1

Ingredients
  

  • 1 whole wheat wrap
  • 1 banana
  • 2 tbsp natural peanut butter
  • 1 tbsp chocolate chips

Instructions
 

  • Place wrap on a cutting board and spread wrap with peanut butter, spreading on only the left or right side of the wrap. Use a small dab of peanut butter on the opposite side of the wrap to help it stay closed once you roll it up.
  • Top peanut butter with chocolate chips, banana, roll it up and cut up into bite-sized pieces for a perfect, kid-friendly snack!

Notes

Use other fun toppings like rice krispies cereal, berries, or chia seeds to add a crunch and different flavor to your sushi.
Bento Box

Bento Box

by | Jul 29, 2020 | Recipes

Bento Box

Kristen Richardson
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Servings 1
Calories 402 kcal

Ingredients
  

  • 2 eggs, hard boiled
  • 1/4 cup hummus (flavor of your choosing)
  • 3/4 cup raw vegetables (carrots, celery, cucumber)
  • 1 cheesestick (mozzarella, cheddar)
  • 1/2 cup berries

Instructions
 

  • Place 2 hard boiled eggs in lunch container. Add in hummus cup, raw veggies, cheesestick and fruit.
  • Repeat with as many containers as needed for lunches or dinner for the week.
  • Refrigerate and enjoy!

Notes

Feel free to switch up the fruit, veggies and cheesestick you use to give yourself variety and change up the flavors.
Hot ‘N’ Honey Turkey Meatball Skewers

Hot ‘N’ Honey Turkey Meatball Skewers

by | Jun 24, 2020 | Recipes

Hot ‘N’ Honey Turkey Meatball Skewers

Kristen Richardson
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Servings 4
Calories 321 kcal

Ingredients
  

  • 1 lb ground turkey
  • 1 egg
  • 1/2 cup Italian seasoned whole wheat breadcrumbs
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 can pineapple chunks
  • 4-5 large jalapenos, cut into chunk and deveined and deseeded
  • 1 pint cherry tomatoes
  • 20-25 skewers

Skewer Glaze

  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 1/4 tsp crushed red pepper

Instructions
 

  • Line large plate with wax paper. Mix first four ingredients together in bowl.
  • Form bite-size meatballs and place on lined plate. This should make about 20 meatballs. If you have more than one layer, be sure to separate the layers between wax paper. 
  • Place plate in freezer and leave for about 15-20 minutes or until the meatballs are firm. 
  • While the meatballs are in the freezer, chop up and prep all your veggies. Make sure the jalapenos are free from seeds and veins; otherwise they’ll be too hot! 
  • After the veggie prep, combine all three glaze ingredients and mix well until blended. 
  • Take meatballs out of the freezer when done and assemble skewers in the following order: meatball, jalapeno, 1 tomato and 2 pineapple chunks. Repeat until all skewers are completed. 
  • Preheat grill to about 375⁰ and spray with nonstick grill spray. 
  • Coat one side of the skewers with the glaze while still on the plate, and place glaze-side down on grill. Coat the other side with the glaze and let cook, about 10 minutes. Flip over and cook another 10 minutes. 
  • Continue to rotate until skewers are completely cooked through. 
  • Take off grill and enjoy!!

Notes

Pair with a side of brown rice or quinoa to complete the meal!
Grilled Street Corn Salad

Grilled Street Corn Salad

by | May 29, 2020 | Recipes

Grilled Street Corn Salad

Kristen Richardson
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Servings 6
Calories 145 kcal

Ingredients
  

  • 5 ears of corn in-husk
  • 1 pint cherry tomatoes
  • 1-2 avocados
  • 1 lime
  • 1 cup feta cheese 
  • 1/2 tsp cilantro
  • Salt and Pepper to taste

Instructions
 

  • Preheat grill to high heat. Once heated, place ears of corn in the husk on the grill. Cook for 10 minutes, rotate to the other side and cook another 10 minutes. If the husk gets burned, not to worry. It will only give your corn more flavor on the inside. 
  • After corn is done, place on a heat-safe plate and let cool. 
  • While corn is cooling, slice the cherry tomatoes in half lengthwise, and then into thirds. 
  • Slice the avocados into bite-sized pieces and combine with the cherry tomatoes in a large mixing bowl.
  • Once corn is cool enough, cut the thick end of the corn off where the husk is (making sure to cut into the cob itself). You will then be able to squeeze the corn out, holding the top (hairy end) of the corn and slowly pushing the ear of corn out. 
  • Once you have done that with all of your corn, slice the corn right off the cob and place into the mixing bowl.
  • Slice your lime in half and squeeze the juice into your bowl. Add feta and cilantro.
  • Mix well to combine and eat up!
  • Slice your lime in half and squeeze the juice into your mixing bowl. Add feta and cilantro.

Notes

This is a great starchy side to have with dinner. It works great with kabobs, since the grill will already be used for the corn!
Tropical Parfait

Tropical Parfait

by | Feb 7, 2020 | Recipes

Tropical Parfait

Kristen Richardson
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Servings 1
Calories 237 kcal

Ingredients
  

  • 1 cup plain greek yogurt
  • 1/2 cup fresh or canned pineapple chunks
  • 1 tbsp shredded coconut
  • 1 tbsp chocolate or caramel syrup (optional)

Instructions
 

  • Preheat oven to 350⁰ and line a small baking sheet with tinfoil.
  • Spread shredded coconut across the baking sheet.
  • If you have a fresh pineapple, cut it up into chunks while the oven is preheating.
  • Once oven is preheated, place coconut into oven, about 3 minutes, stirring once halfway through. Take out once coconut is browned.
  • Assemble parfait with greek yogurt first, pineapple, chocolate or caramel syrup, and topped off with the coconut.
  • Dig in and enjoy!

Notes

Parfaits are a great option for breakfast, as yogurt offers protein and carbs. Adding fruit, granola, or whatever you prefer adds to the delicious taste of it. With its tropical taste and island-style vibe, your day will start on the bright side of things. Add some mandarin oranges, lime, or grapefruit for some more citrus bite.