Halloween

Here we are again, at the end of another month.  How does this keep happening?  It seems like we were just talking about the end of August, then September.  I don't know if it's because we are busier now that school is sending us in more directions or if it's the time of year or if life from now on, is just busy!  

We are set to celebrate Halloween tonight and tomorrow.  Our town actually trick or treats tonight, instead of on the 31st. Strange, I know.  That being said, we were busy carving last night, putting the final touches on our pumpkins and of course roasting our pumpkin seeds. Tonight we'll be out trick or treating and then Saturday, we'll have some friends over to celebrate the spooky holiday. 

I love that this group of friends is easy.  They get along, there's no drama, just good old fashion Halloween fun.  We're planning to do a couple games, listen to some music and do a couple crafts.  I'll have a couple DYIs from the party up next week but they're super simple but crafts the girls will enjoy.  The party is only four hours so I figured we shouldn't be making anything too complicated! Come back next week to find out what we were up to!  For now, I'll leave you with our favorite recipe for this time of year!  


Along with pumpkin muffins, roasted pumpkin seeds are staple for us this time of year. My kids love them and it feels good to have a batch on hand to counteract what's coming...lots of candy and sugar, and more sugar. These are great for little hands and easy grab and go snacks, yes please! 

Here is the recipe I used...
3 cups hulled pumpkin seeds
3 tablespoons olive oil
1 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon ground cayenne pepper or more to taste (optional)

Preheat the oven to 300*F. Line a baking sheet with parchment paper, or lightly oil the baking sheet. 

Place the pumpkin seeds in a medium-sized bowl. In a small bowl, combine the oil, curry powder, salt, and cayenne, if using; stir well. Pour over the pumpkin seeds and toss to coat well. Transfer the pumpkin seeds to the pan and spread out into a single layer. 

Roast for 25 to 30 minutes, until the seeds are lightly browned and crunchy: Shake or stir the seeds occasionally for even cooking. Check frequently during the last 5 minutes; do not allow the seeds to become scorched. 

Transfer the seeds to a medium-sized bowl to cool completely: The seeds will become crisp as they cool. Store in an airtight jar for 1 week at room temperature or for up to 1 month in the refrigerator.

More about this healthy snack:  Pumpkin seeds are nutrient-rich nuts. They contain high amounts of trace minerals such as magnesium, manganese and phosphorus, which are important in brain health and development. Pumpkin seeds are also good sources of iron, copper, zinc and protein. A serving size of pumpkin seeds consists of a quarter cup. The recommended daily value that you get from pumpkins seeds consists of 46.1 percent magnesium, 16.9 percent protein and 17.1 percent zinc. They will also give you 28.7 percent of your daily iron requirement!

HAPPY HALLOWEEN!