Sunday, 29 December 2013

Healthy Snacking: Garlic Roasted Pumpkin Seeds


I hope everyone had a fantastic Christmas! I was very lucky- I got a new pantry, a butchers block and a juicer. 

I am so thankful for my new gifts, I am in love with them! Today I tried my first ever green juice-  I posted it to my Instagram (healthyindesign) and you can find the ingredients there. 

But today, after snacking on leftover Christmas foods for the past week I have been craving something with some nutritional value. As promised, my garlicky pumpkin seeds! 

Take 1/3 cup of pumpkin seeds, add a dash of olive oil, 2 teaspoons of minced garlic and a dash of sea salt and pepper. 
Stir to combine. 

Spread the seeds out on a greased baking tray. 

Roast at 180 degrees Celsius for 20 minutes, stirring halfway through. 

Once roasted, let them cool on the tray before the snacking commences or if you can hold off for a while you can put them in an airtight container for a couple of days. 

They are crunchy, salty, garlicky and delicious! Try them, even if you've never had pumpkin seeds before. You'll love them! 

-Grace

Sunday, 22 December 2013

Balsamic Salad Stuffed Butternut

I have been a busy little bee lately! It is the holiday season and I feel like I've been going here, there and everywhere! My brother got married early this month and in honour of that I changed my hair colour to red, like his is.

I'm having Christmas lunch at my house with my boyfriend, our housemate, my parents, and our best friend. It'll be interesting but preparing for Christmas is no easy feat! I've been using my Christmas planner to get me through. (Get yours here )

In the meantime, I am of course trying to stay healthy and not fall into the junk food trap that often comes along with Christmas! The other day I bought a butternut pumpkin. I've seen so many stuffed butternut pumpkin recipes but I have just never been a big fan of what people stuff veges with so have never really tried to make one for myself. 
But then I had an idea. One of my fave salads from a Moroccan restaurant is a spinach and butternut pumpkin salad dressed with balsamic vinegar. And then I thought, what if I took out the middleman and just stuffed the salad right in the butternut? 

And that's how this was born. 

Balsamic Salad Stuffed Butternut Pumpkin

Preheat your oven to 200 degrees Celsius. 

Cut squares into your butternut pumpkin, being careful not to pierce on through the other side. I didn't bother removing the seeds from my pumpkin but you can if you want. 

I spritzed a little oil on my pumpkin and rubbed it in garlic and oregano (dried, from my herb garden). 

Put in oven for 30-40 minutes. 

While this cooks, prepare your filling. 

I had spinach, tomato, red onion, feta cheese and sprinkled flax seed and a bit if Parmesan on the top. Then I drizzled on the balsamic dressing (balsamic vinegar mixed with a bit of oil). 

Once the pumpkin is done, simply add your filling and pile it on top! This was divine and even boyfriend approved!



I loved the pumpkin seeds, they were so flavourful and delicious. I scooped them out and grilled them for a bit longer until they were crisp and crunchy. It was amazing! I'm going to make some garlicky pumpkin seeds to snack on throughout the week! 

I hope you enjoy this too, let me know :)

Merry Christmas and happy holidays everyone!

-Grace
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