FitSugar

Healthy Recipe: Sweet and Salty Pumpkin Seeds

FitSugar — Sat, 01 Nov 2008 02:47:00 PDT

It's a tradition in my house to carve pumpkins and roast pumpkin seeds the night before Halloween. Between my entire family though, we have too many seeds to bake. So I save them in a container in the fridge to roast later that week. These make a great snack because they're sweet and salty, and 1/4 cup of seeds contains 18 grams of protein and 457 milligrams of potassium.

There's a special ingredient in my roasted pumpkins seeds. To find out what it is

A Reader Recipe: Buttercup Squash and Apple Soup

Fit Community — Sat, 19 Nov 2011 04:06:02 PST

FitSugar reader For the Love of Fiber has a healthy recipe to warm you up on a cold day. She shares it with us in our Healthy Recipe group in the Fit Community.

This soup offers up a lot of flexibility, ingredient-wise. Since buttercup squash might not be readily available at your local store or farmer’s market, it can be swapped out for butternut squash or even pumpkin.

If you haven’t jumped on the coconut oil train yet: 1. What are waiting for? and 2. Extra virgin olive oil or butter can be used in lieu of it. Finally, your broth can be either chicken or vegetable. Obviously, if you’re going for a vegetarian soup, choose the latter. I used both because of what I had on hand: remaining chicken broth from a previous recipe, and a mind-blowing vegetable broth fresh off the stove that was made from vegetable scraps (carrot and sweet potato peelings, garlic and onion ends, herb stems, celery stalks, asparagus pieces, and bell pepper ribs) that would have otherwise been composted. It was a fantastic idea I stumbled upon from the kitchn. And because this girl hates to waste, I roasted up the seeds Sweet ‘N Salty Pumpkin-style, and used them to garnish the soup. So green, it’s scary. Oh, and it’s gluten-free. Hi-Yooo!

See the recipe after the break!

Whet Guests' Appetites With a Spicy, Seasonal Salad

Susannah Chen — Fri, 11 Nov 2011 12:39:02 PST

Whenever I have people over for a sit-down holiday dinner, I like to set the tone with a hunger-inducing salad as the first course. For my most recent dinner, I foreshadowed the Fall meal to come with a peppery medley of in-season produce.

This salad, with its salty, spicy, tangy, and sweet components, turned out to be the perfect way to get guests psyched for supper while still leaving plenty of room for the main course.

Toasted on the stove, pepitas, or hulled pumpkin seeds, impart a nutty flavor to the olive oil, which plays a crucial part in the aromatic dressing. Make this your Thanksgiving salad when you keep reading.