Roasted Pumpkin Seeds

Today was pumpkin carving day. This year we decided to roast the pumpkin seeds after carving THREE pumpkins. Not sure why we haven't dones this before, because the kids (and us) really enjoyed them! I remember doing it when I was a child and now will make sure we do it each year with the boys. Here's the "recipe" I followed for making them. So simple, so yummy. AND healthy! Pumpkin seeds are packed with fiber, vitamins, minerals, and numerous health promoting antioxidants. So make sure you save your seeds and roast them this year, too. Well worth it! Enjoy!

Roasted Pumpkin Seeds

• 2 cups (ish) pumpkin seeds, sorted from the pumpkin pulp!
• fresh cracked sea salt
• spritz of oil (optional)

1. Preheat oven to 350 degrees. Line cookie sheet with parchament paper (if you have some).
2. After you sort the seeds from the pulp, give them a rinse and pat dry. Spread seeds to form one layer on cookie sheet. Spritz with a tiny amount of oil, then sprinkle with a generous amount of salt.
3. Roast in oven for 20 minutes, stirring halfway through. Remove from oven and serve. These are yummy warm! ENJOY!

Bran Flax Muffins

Thanks for the support J.B.! Also, thank you for my first recipe I am posting based on recommendation, rather than actually trying it. The health factor of these muffins, plus the note about them being moist and delicious, makes these blog worthy. I have not made these, but sure hope to! Enjoy!

Bran Flax Muffins

• 1 cup whole wheat flour
• 1 cup white or spelt flour
• 3/4 cup flaxseed meal
• 3/4 cup oat bran (the cereal works fine)
• 1 cup brown sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 1/2 cups fined shredded carrot (about 2 big or 3 medium)
• 2 peeled & shredded apples
• 1/2 cup raisins (optional)
• 1 cup chopped nuts (optional)
• 3/4 cup milk
• 2 beaten eggs
• 1 tsp vanilla

1. Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins (if desired) and nuts (if using).

2. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened being careful to not over mix.

3. Fill muffin cups 3/4 full and bake at 350 for 15-20 minutes (I find they usually need 20+ but watch carefully). Makes about 18 muffins. ENJOY!

Decisions, decisions...

Anyone who follows this blog will have noticed my obvious lack of recipes lately. I discussed my feelings of possibly quiting a while ago, but said that I planned/hoped to stick it out. As much as I would love to keep this blog going the way it has been (correction - the way it WAS), I realize that life is busier these days and trying a different recipe every.single.day isn't currently working into our routine. As of right now I am 30 recipes behind - a whole month's worth! Yikes! That means I not only need 1 new recipe daily, I need an additional one about every 3-4 days......wow......

SO - I have made the executive decision to change my "rules". When I started out, I had hoped that all 365 recipes would be ones I had made within the 365 days. I now realize the impossibility of this, so I've imposed a new rule. In addition to any recipes that I make, I will also be posting recipes that have been recommended to me, ones that attract me (either online, in magazines, in cookbooks, etc), or ones that I have made/tried BEFORE the 365 days started. I hope to post as many "healthy" ones as I can. But as always, I will encourage to strive for homemade!

I hope you all will still continue to follow me and cook along with me. If I post a recipe that I have yet to try, if/when I try it, I will do my best to add in my review. In the meantime, stay healthy and happy cooking! Enjoy!

Creamy Baked Trout

This is how I served up our fish for dinner last night. It was very delicious! Remember - you should be trying to incorporate fish into your weekly or bi-weekly meal plan! Enjoy.

Creamy Baked Trout

• 1 lb trout filets
• 3/4 cup sour cream
• 2 tbsp lemon juice
• 1/2 cup finely grated parm cheese
• fresh cracked s&p

1. Preheat oven to 400 degrees. Place trout filets in a greased baking dish, skin side down.
2. In a small mixing bowl, mix together sour cream, lemon juice, parm cheese and s&p until smooth. Evenly spoon over filets.
3. Bake in preheated oven for about 20 minutes, or until fish flakes easily with a fork. ENJOY!

Sweet Roasted Squash

I love squash. I love eating it and I love smelling it while it cooks. Not everyone in our house shares this same love, but I still make it a few times a year nonetheless. Tonight I made buttercup squash, but this recipe works just as well with acorn, butternut, etc. Grab a squash from your local market and give it a try. Squash is packed with many health benefits, including being packed full of carotenes (which help to protect against cancer). Enjoy!

Sweet Roasted Squash

• 1 squash of choice (acorn is my person fav)
• 2-3 tbsp butter
• 3 tbsp brown sugar

1. Preheat oven to 400 degrees. Slice squash in half, lenghwise. Scoop out seeds and place on cookie sheet, cut side up.
2. Place 1 - 1 1/2 tbsp cold butter into each hollowed out squash half (use 1 1/2 tbsp for bigger/thicker squash). Sprinkle each cavity with 1.5 tbsp brown sugar.
3. Cook squash in preheated oven for 40-50 minutes, or until tender. Remove from oven, scoop out flesh, lightly mash, serve and ENJOY!

Classic Waffles

This waffle recipe is different from my other one, and likely will be my go-to. It's from allrecipes. I made these for the 3rd time yesterday morning, as requested by the birthday boy. You can invest in a waffle iron for as little as $8 (from Wal-Mart). That's what we spent and it works well! Enjoy!

Classic Waffles

• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 4 tablespoons white sugar
• 2 eggs
• 1 1/2 cups warm milk
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract

1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Yikes!

Here we go again.....I am falling further and further behind with my blogs/recipes......I'll try to get back into the blogging life. It's not for lack of baking and cooking, it's for lack of baking and cooking NEW recipes!

Life is also very BUSY these days. Yesterday was our Big D's 5th birthday. Hard to believe I have been a Mommy for 5 years now. Something I heard recently is very true for myself - "Do I remember what life was like before having kids? NO - because my life began when I had them!"

Happy cooking and baking! Enjoy!