Want to keep healthy heading into the bikini season, but suffer from the late-night munchies (like the rest of us)?
Step right this way, because have
we got the solution for you!
Pumpkin seeds are deliciously crunchy when roasted, and even better when you add some yummy spice to them. Meaning you can bypass the Tayto, still get your fix
and stay on the nutritional straight and narrow. Win/win/win.
Coffee and Chili Roasted Pumpkin Seeds
Ingredients
- 1 cup raw pumpkin seeds
- ⅛ teaspoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon coffee, finely ground
- ½ teaspoon sugar
- ½ teaspoon sea salt
Instructions
Mix 1 cup of pumpkin seeds with 1/8 teaspoon of olive oil, 1 teaspoon of chili powder, 1 teaspoon of finely ground coffee, 1/2 teaspoon of sugar and 1/2 teaspoon of sea salt.
Line a large baking sheet with parchment paper, spreading the seeds out into a single layer.
Roast them at 180 degrees C for about 20 minutes, or until the salted seeds just begin to look toasted–don’t let them burn!
Enjoy!
We're so glad you've joined us in our mission to get you (and your kids) one per cent healthier every day on our 100 Days To Health programme. We've teamed up with the Health and Wellness Coaches over at MindHerBody to help you reach your full potential this summer through health, exercise and wellbeing. Check in daily for menu inspiration, swaps and exercises.
For more healthy snack recipes, make sure you follow us on Pinterest.
(Recipe via JerryJamesStone.com)
