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

A quick, easy and delicious fall snack.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 1 cup

Calories 526kcal

Author Queen of Quinoa

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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!

Notes

gluten-free | dairy-free | sugar-free | vegan

Nutrition

Calories: 526kcal | Carbohydrates: 14g | Protein: 21g | Fat: 47g | Saturated Fat: 6g | Sodium: 582mg | Potassium: 829mg | Fiber: 9g | Sugar: 2g | Vitamin A: 4745IU | Vitamin C: 1.2mg | Calcium: 97mg | Iron: 8.4mg