Okay, so for the next two posts, we’re going to play a little game. Are you ready?
We’re going to play, “Where in the World is Alyssa?”. Now I don’t want you think that I’m gallivanting across the globe at the moment, but I have decided to take a short jaunt across the pond to visit our fellow kinsmen. My first stop will be London, the next in the City of Lights, majestic Paris.
At present, I’m sitting on an airplane, flying 30,000 miles above the Atlantic Ocean. Snacking on these chili roasted pumpkin seeds {it’s true, as I’m typing this post, I’m getting chili powder all over the keyboard, much to Mr. Henderson’s chagrin}.
But snacking aside, airplanes aren’t much fun to talk about. What we do enjoy chatting about is Europe.
We don’t really have the trip planned out, but that’s okay. We’ll just let our imagination take us to London right now. I’m imagining where I’ll be while you’re reading this post, a few days from now. It sounds a little selfish to be taunting you with tales of my vacation, but it’s an experience that I want to share with you. So, here it goes:
I’m hoping to be frolicking in front of Buckingham Palace, posing with the British guards and they’re fuzzy black hats. Gazing up, neck craned at Big Ben. Admiring, in total awe, the stunning architecture of Westminster Abbey. We’ll be soaring over the city on the London Eye, watching the city life go on beneath us. Meandering up the Thames on a river cruise to Greenwich. Eating gluten-free fish and chips, while cheering for the Red Devils {Manchester United – an ode to Mr. Henderson} in a packed English pub. Strolling through the Kew Gardens and shopping on Portobello Road. Getting lost in the streets of Notting Hill and posing for pictures as we cross Abbey Road. All the while photographing each exploration, trying my hardest to capture the beauty and elegance of this city.
I can’t wait to get there.
And so, for now I leave you with this. A vision of London and all that there is to see, and a quick, easy and delicious fall snack.
Chili Roasted Pumpkin Seeds
gluten-free | dairy-free | sugar-free | vegan
Ingredients
- Seeds from one medium pumpkin, about 1 cup
- 2 cups water
- 1 tablespoon oil
- 2 tablespoons chili powder (more or less depending on your taste preferences)
- Salt to taste
Instructions
- Preheat the oven to 375 degrees F.
- Clean the pumpkin seeds (don’t be afraid to get dirty here) and wash them in a pasta strainer. Transfer them to a small pot and add two cups water. Bring the water to a boil and reduce to simmer for 10 minutes. Strain the pumpkin seeds and transfer them to a mixing bowl.
- Add oil, chili power and salt, and toss to coat. Transfer the seeds to a baking sheet and roast for 20 – 30 minutes, until slightly browned and crispy. Make sure to stir the seeds around as you go so they don’t burn.
- Let cool on the baking sheet. Transfer to an air tight container.
- Snack and enjoy!
by Alyssa
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 169kcal Calories from fat 147 | |
| % Daily Value | |
| Total Fat 16g | 25% |
| Saturated Fat 1g | 5% |
| Transfat 0g | |
| Sodium 1172mg | 49% |
| Carbohydrate 8g | 3% |
| Dietary Fiber 6g | 24% |
| Sugars 1g | |
| Protein 2g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Alyssa is the quinoa-obsessed girl behind Simply Quinoa. She's passionate about helping you find health, happiness and balance with wholesome recipes and lifestyle tips.
Beth @ Tasty Yummies says
Yum, these look so tasty. I am so excited to cut into the pumpkin that I have on the porch now, so I can toast up the seeds. I was thinking of doing something limey and spicy like this actually.
Carolyn says
Have a wonderful trip! And these look like a delicious snack to keep you happy on the way there. I love roasted pumpkin seeds.
Pamela Erickson says
Pumpkin seeds are the great bonus for carving or roasting a pumpkin. I will have to try these. And so much nutrition, too.
Larissa says
Looks delicious, I am gonna try that for long university evenings in the library 🙂
Are you passing by Switzerland by any chance? There is a great restaurant in Zurich that you would enjoy!
All the best from cold cold Switzerland
Queen of Quinoa says
Thank you, Larissa! I think these little seeds would be the perfect study snack 🙂
Sadly, we didn’t make it to Switzerland this time, but I’ve always wanted to go there. I think our next trip will have to include Zurich, the whole country just looks so majestic. What is the restaurant called? I’d love to check it out!
Hugs and stay warm 🙂
Alyssa
Danielle says
Lovee your photos!
I made a batch of seeds with cinnamon sugar, ginger & ground cumin. Yummy!
thanks Alyssa!
Queen of Quinoa says
Mmm those sound splendid! I’m making pumpkin soup tonight, so I think I’ll use your idea for the seeds. Thanks! xo
Sandy says
What kind of GF beer did you use for the mac & cheese?
Queen of Quinoa says
Hi Sandy. I used New Planet in this recipe (there’s a link to the exact one I used in the ingredient list), but I think any kind would be fine. If you have an option to choose, I suggest opting for something that’s a bit darker – darker than Red Bridge or Bard’s for example. Hope this helps! xx