Nutrient Packed Pumpkin Spice Roasted Pumpkin Seeds

pumpkin spice roasted pumpkin seeds

Okay guys. I’m a firm believer in making my own versions of stuff otherwise purchased already made for you, soooooo when I decided to make my own pumpkin puree from an actual pumpkin as opposed to buying the storebought canned stuff, I had lotsa leftover pumpkin seeds.

*Insert lightbulb popping up above my head*

I hadn’t even thought about the seeds before that moment, but obviously I wasn’t going to waste them! And since it’s pumpkin spice season, I had to keep the trend alive. Thus began my new tradition of pumpkin spiced pumpkin seeds on just about everything. TBH I think my next project with them will be a granola, but we’ll see. But I’m getting off topic here.

While these guys are absolutely da bomb (and great for packing in lunches *hint hint my parents out there), I was more shocked to find out how absolutely amazing pumpkin seeds are for our oh-so-important bodies! While my pumpkin seeds were roasting, I took the liberty of looking up their health benefits, and I was absolutely floored. Did you know that pumpkin seeds are absolutely loaded with healthy fats, magnesium, zinc, potassium, calcium, protein, AND fiber?! Oh, and antioxidants. And they contain tryptophan. And I could keep going, but I think you guys get the hint.

So now I’ve decided that once this Fall is over, pumpkin season will never be over because I will 100% be keeping this trend alive year-round for my health’s sake. And you should too. So start with me by making thess super simple and super scrumptious pumpkin seeds!

 

Nutrient-Packed Pumpkin Spice Roasted Pumpkin Seeds

  • Servings: 1 cup
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup fresh pumpkin seeds (I used the seeds out of a pie pumpkin)
  • 1 Tbsp coconut oil
  • 1 tsp cinnamon
  • 1/8 tsp of each: nutmeg, ground ginger, ground cloves
  •  

Directions

  1. Preheat your oven to 400 degrees F.
  2. Add all your ingredients together in a bowl and mix until all the seeds are evenly coated.
  3. Spread them out evenly on a parchment paper lined baking sheet and roast for 10-12 minutes until they’re crisp and golden. Enjoy!
  4.  

     

     

     

     

     

 

 

 

Advertisements

Quick and Easy Homemade Oat Flour

oat flour

You guys.

I LOVE oat flour.

I’ve been using it as a flour substitute for absolutely errrythang lately from Banana Pancakes to Dark Chocolate Dipped Peanut Butter Oatmeal Cookies to Dairy and Gluten Free Maple Glazed Donuts. Not to mention some recipes coming soon like Pumpkin Spice Donut Holes and Oatmeal Raisin Cookie Dough Balls (stay tuned for these bad boys).

I love the oat-y, nutty flavor that oat flour gives to things, but what makes it even better is how freakin’ healthy it is for you! Oats are packed with fiber, healthy carbs, a surprising amount of protein, and tons of other nutrients. Andddddd, it takes your body longer to break down oats which:

1. Helps you feel fuller longer

2. Won’t spike your blood glucose levels

3. Will give you long-lasting energy throughout your day

So yeah, I’m a big oat fan.

So why not use oat flour for everything?! AND you don’t need to be buying already made out flour from the stores because all they’re doing is jacking up prices for some blended up oats. No thanks. Just make your own!! It takes two seconds and all you need is a blender.

YOU GOT THIS.

And don’t forget to tag me in all your oat flour creations so I can try them too!!!! Have a lovely Monday y’all.

 

 


Quick and Easy Homemade Oat Flour

  • Servings: about 3 cups flour
  • Difficulty: easy
  • Print

Ingredients

  • 4 cups organic old-fashioned rolled oats (gluten free if you’d like)

Directions

  1. Add your whole oats to a high-powered blender or food processor and blend until your oats are a fine powder.
  2. This step is optional: If your blender isn’t super high-powered or you see little oat chunks in your flour, you can pass your oat flour through a fine sieve.
  3. Store the fine oat flour in an airtight container and store the chunks that your sieve catches in a separate container (hint: you can use these to make delicious instant oats!)

 


Dairy Free Turkey Pesto Quesadilla AKA The Ultimate Adult Quesadilla

turkey pesto quesadilla 1

Napoleon, make yourself a dang quesadilla!!!

I don’t think Napoleon’s grandma had this quesadilla in mind when she said that, but she should’ve because this is basically the best quesadilla of all time andddd it’s cheeseless so all my dairy-free peeps out there can rejoice right now! The flavor combo in here is a party in yo mouth in every bite, not to mention all the nutrients you’re getting. You’ve got your complex carbs, grains, leafy greens, lean protein, healthy fats, and so much more. Talk about a complete meal, y’all.

I shall dub this the ultimate adult quesadilla.

So all the stuffings for this here quesadilla would taste delicious on their own in a bowl, but there’s just something magical about squishing it all between two delicious, crispy, warm tortillas that gives it that extra oomph, ya know? And who woulda thunk pesto would taste so good in a quesadilla!? But really pesto on anything tastes good so really not that surprised.

OK now I’m just rambling because hungry so I’m gonna go eat one of these right now. Who’s with me?

 

Dairy Free Turkey Pesto Quesadilla AKA The Ultimate Adult Quesadilla

  • Servings: 6 half or 3 whole quesadillas
  • Difficulty: easy
  • Print

Ingredients

Directions

  1. Heat a large skillet over medium heat. Once it’s hot, add your ground turkey and cook, while stirring occasionally, until it’s fully cooked throughout. Drain and set aside.
  2. Clean your skillet out and heat it again over medium heat. Add the coconut oil and sweet potato. Cook, while stirring occasionally, until the sweet potato is just about tender (about 5-7 minutes).
  3. Add the chopped kale to the sweet potato and cook while stirring until the kale is wilted and the sweet potato is tender (1-2 minutes more).
  4. Remove from heat and set aside.
  5. Decide whether you want to make half-quesadillas or whole quesadillas and divide your ingredients accordingly. Start by spreading the pesto on the tortilla then add the ground turkey, sweet potato, and kale. Fold over the other half of the tortilla (if you’re making halves) or place another tortilla on top and press down to make it stick.
  6. Clean out your skillet and heat it over medium-low heat.
  7. Add one quesadilla to the skillet and cook until slightly browned on one side (about 45 seconds), then flip and repeat on the other side.
  8. Repeat for the remaining quesadillas.
  9. Once all quesadillas have been cooked, slice them and serve. Enjoy!


Tropi-Cali Pitaya Bowl

Tropicali pitaya smoothie bowl

Every year the fam-jam vacations in California and every year I look forward to it more and more because of the plethora of options I have for smoothie bowls here hehe. As you guys probably already know, I’m absolutely out of my mind obsessed with smoothie bowls (for good reason, might I add) so obviously I’ve gotta give you a Cali inspired smoothie bowl while I’m here!

Now you can make smoothie bowls with just about anything you can freeze,  but my absolute FAVORITE types of smoothie bowls are either made with acai or pitaya (or both, which the Mad Beet in Pacific Beach so graciously has on their menu) because for starters, I la-la-la-loooove the taste, but also because they’re both superfoods containing loads upon loads of health benefits in each scrumptious spoonful.

This particular smoothie bowl that you’re feasting your eyes on happens to be a pitaya bowl, which is not only a treat to look at, but also a treat for your insides. Let me drop some nutrition facts for ya here:

  • Low cal but high in nutrients like fiber, protein, Vitamin C, Vitamin E, Magnesium, and Iron (to name a few)
  • Contains prebiotics which are crucial in maintaining a healthy gut (aka a healthy everything because gut health is life)
  • High amounts of fiber help maintain a healthy digestive system too
  • Loads of antioxidants help combat effects of free radicals and unstable molecules which could potentially cause inflammation and thus chronic disease
  • Vitamin C and other antioxidants help boost your immune system
  • Did I mention it’s, like, really pretty?

Okay so now you know how good this stuff is for you and you can see how nice is it to look at, go and make your own! You can order frozen pitaya online through Pitaya plus or I usually can find it at Whole foods (and sometimes Safeway). Enjoy 🙂

Tropi-Cali Pitaya Smoothie Bowl

  • Servings: 1 bowl
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup frozen pink pitaya
  • ¼ cup coconut water
  • 1 tsp raw honey
  • 2 Tbsp granola
  • 1 Tbsp almond butter
  • 1 medjool date, pitted and chopped
  • ¼ cup fresh pineapple, chopped
  • ¼ cup fresh berries
  • 1 tsp unsweetened, shredded coconut

Directions

  1. Add the pitaya, coconut water, and honey to a high-powered blender and blend until smooth and thick.
  2. Transfer to a bowl and top with the remaining ingredients. Enjoy!


THE BEST Grain, Nut, and Dairy Free Tortillas

Cassava Flour Tortillas

Okay. So I recently made a discovery in the food world and I’m absolutely OBSESSED. If you read my post about cauliflower gnocchi, you already know BUT just in case you missed that one I’ll tell ya again:

CASSAVA FLOUR PEOPLE.

It’s truly life changing. It’s grain, nut, and gluten free, totally plant based, can be subbed in a 1:1 ratio for wheat flour, AND (the best part) it has the same consistency as actual flour! So it’s perfect for pretty much everything from breads to cakes to pasta and so much more which I will for sure be posting many recipes for.

I’ve been using Otto’s Naturals Cassava Flour which is certified gluten-free and non-GMO anddddd it’s super easy to order online (free shipping on errythang 🙌🏻) because cassava flour is actually lowkey so hard to find in stores here in Canada. So very thankful for Otto’s Naturals.

Okay, now for these tortillas. All I have to say is….

SO FREAKIN GOOD HOLY SWEET MAMA JAMA.

Literally I fed them to my boyfriend and he likes them even more than corn and flour tortillas ANDDD they’re so easy to make. Sound good? Okay now get to the tortilla making! Personally I’m about to make about 100 of these bad boys and freeze them so I always have them on hand.

Have an amazing day my peeps!

THE BEST Grain, Nut, and Dairy Free Tortillas

  • Servings: 6 medium-sized tortillas
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup Otto’s Naturals Cassava Flour
  • ½ tsp cumin
  • ½ tsp salt
  • 2 Tbsp organic avocado oil
  • 2/3 cup cold water
  • I HIGHLY recommend parchment paper for rolling the tortillas
  •  

Directions

  1. In a food processor, add the cassava flour, salt, and cumin and pulse a few times to combine.
  2. Turn the food processor on and drizzle in the avocado oil. The batter will still be fairly grainy at this point, don’t worry.
  3. Turn the food processor on again and drizzle in the cold water.
  4. Turn off the food processor and scrape down the sides to ensure everything is fully mixed.
  5. Transfer the batter to a clean surface, roll into a ball, and cut into 6 equal pieces.
  6. Using parchment paper and a little sprinkle of extra cassava flour, roll out your tortillas until they’re about 6 inches in diameter. Meanwhile, heat up a skillet on about med-high heat.
  7. Once the skillet is hot, flip a tortilla onto it and allow it to cook for about 30-45 seconds per side. Transfer to a plate and allow it to cool in the open before covering.
  8. Repeat step 7 until each tortilla is cooked and enjoy! I store my tortillas in the fridge for up to 5 days. You can also freeze them.
  9.