Roasted pumpkin seeds are an easy treat to make and are good for you. They are a natural anti-inflammatory, can lower cholesterol and are believed to prevent some cancers.

Ingredients Needed:

• Pumpkin seeds
• 1 tbsp olive oil
• Seasoning salt

Also, keep on hand a cutting board, sharp knife, metal spoon, a few bowls, a strainer, large spoon, cookie sheet and spatula to stir seeds.

Step 1: Cut and Clean the Pumpkin

Begin by cutting the pumpkin in half.

Scoop out the seeds and pulp with a metal spoon.

Place the seeds into a bowl.

Step 2: Clean the Seeds

Remove the pulp from the seeds, so they are as clean as possible. You will rinse them more thoroughly in a moment.

Next add water to the bowl and allow the seeds to soak for a few minutes.

After a few minutes, rinse the seeds in a strainer, removing any little extra bits by hand.

Once they are rinsed, shake off the extra water and allow the seeds to dry off for a bit.

Step 3: Preheat the Oven

Now we’re just about ready to start roasting the seeds. Preheat your oven to 300 F.

Step 4: Season the Seeds

Add 1 tbsp of olive oil to a bowl.

Add the seeds.

Sprinkle with seasoning salt.

Mix thoroughly to distribute the oil and seasoning salt.

 

Step 5: Roast the Seeds
Now you can spread the seeds on the cooking sheet

Place in oven for about 40 minutes and stir about every 15 minutes.

 

Remove from oven, allow to cool and serve.

 

 

 

 

 

 

 

 

 

New research points to popcorn’s healthy benefits, which is good news for those who like to munch on this tasty snack. Of course, we’re not talking about the oily yellow popcorn of movie theaters. Homemade, air-popped popcorn is considered the healthiest. Consider these recent findings:

* Popcorn is a whole grain. You have probably heard a lot about the benefits of whole wheat, barley, brown rice, and so forth – but now you can include popcorn in that list! Its whole grain status makes it a great choice for those wanting to increase the fiber in their diets. Also, popcorn retains all its original vitamins and minerals; they haven’t been stripped away as with refined grains.

* Antioxidants are present in popcorn, most notably polyphenols, the much-touted antioxidant found in foods like tea, olive oil, and chocolate.

* Popcorn is relatively low in calories. Air-popped popcorn – that is, popcorn that has no added fat – has only about 30 calories and half a gram of fat per cup. It also has 1 gram of fiber.

* Among the vitamins that popcorn contains, B vitamins are the most prevalent.

* The fiber in popcorn is reputed to help constipation and promote healthy digestion.

But let’s be honest – most of us don’t particularly go for the flavor of popcorn without any salt or butter. The good news is, you can pop flavorful popcorn that still has health benefits without using either of these additives.

If you have an air popper, pop the corn in that, and then toss it with some brewer’s yeast. Other healthy seasonings might include garlic or onion powder, seasoning salt, or salt-free spice mixes. Some people enjoy sprinkling popcorn with Parmesan cheese and cracked pepper. You can make a healthy mix of popcorn, nuts, seeds, and dried fruits, too.

If you don’t have an air popper, you can still pop healthy popcorn. You’ll need to use a healthy oil, such as olive (not extra virgin), safflower, or sunflower. Here’s how:

1. In a heavy saucepan, heat 2 tablespoons of the oil.
2. Distribute 1/4 cup of popcorn evenly into the bottom of the pot.
3. Sprinkle a teaspoon of sea salt over the unpopped kernels.
4. Cover with a lid and shake the pot back and forth.
5. As the kernels begin to pop, continue shaking the pot and turn the heat down to medium-high. Gradually reduce heat as popping slows.
6. Remove from heat when there is no more popping, and pour popcorn into a bowl immediately.

So you decided to go on a trip. Whether you travel by car or plane there is no better way to pass the time than with some healthy snacks. Have you thought about the snacks you’re going to bring along with you? Strive for a balance of Protein, Fiber, Fat and Carbohydrates when snacking or eating a sit down meal while away.

Pre-portioned snacks like 100 calorie snacks or using snack size baggies filled with your favorite snack is a great way to prevent yourself from over indulging.

Car Snacks

• Bring along a cooler with ice packs to keep everything fresh.
• Water to keep hydrated
• Fruit (apple, pears, grapes)
• Vegetables (baby carrots, edamame, celery, radishes, cherry/grape tomatoes)
• Instead of regular greasy potato chips swap for baked chips which contain less fat, but watch your quantity as they’re not that healthy
• Protein Bars, Nutri-Grain Bars
• Individual Wrap String Cheese (keep in cooler)
• If you bring sandwiches, make them with whole grain bread and peanut butter or lean meat (mayo and sauces on the side)
• Nuts or Seeds

Plane Snacks

• Protein Bars, Nutri-Grain Bars
• Pretzels (pre-portioned)
• Turkey Jerky
• Fruit
• Sandwiches made without meat or mayonnaise
• Make sure that the snacks you take on the plane will fit in your carry-on bag and will be able to last the duration of the your trip.

Hope this helps you out the next time you’re planning your trip for yourself or with friends and family. Remember, with a little willpower you can stay away from junk and maintain your healthy eating habits. This way you’ll feel more energized and alert with these type of snacks instead of feeling fatigue, grumpy and end up with weight gain.

Happy and Safe Travels from http://www.snackswap.com.

Queen Snack Swapper
http://www.snackswap.com

Submitted By: Lexy

1 Green Pepper
1/4 of a cucumber
2-3 tablespoons of Creamy Peanut Butter
Cinnamon Sugar (Optional)

1. Slice the pepper into four quarters
2. Slice/chop cucumber into small pieces
3. Spread peanut butter into each pepper slice
4. put cucumber on next
5. Top with cinnamon sugar (if needed)

Thanks for Sharing Lexy

Ingredients:

16oz bag frozen spinach, thawed and well drained
2 cups Havarti cheese, shredded
10 flour tortillas

Instructions:Squeeze the thawed spinach in a colander to get out as much liquid as possible. Place half of the cheese on five of the tortillas. Layer with spinach and sprinkle with the remaining cheese. Top with another tortilla and press together gently.

In a non-stick skillet cook each quesadilla on each side for about 3 minutes until the cheese has melted and the tortillas are crisp. Repeat with the other tortillas. When cooked, cut each quesadilla into wedges and serve immediately.

This is a great afternoon snack for kids or works well as a light lunch with a tossed salad.