Pushups, Pasta, & Pinot Grigio

Okay, I promise to be better with daily posts this week, these past two weeks were just a little crazy around here and I didn’t want to post anything just to post. But I’m looking forward to getting back into my blogging groove. 😎

I was feeling particularly autumn-y (not a real word) after work last night so before I started dinner I lit up a Harvest candle and decided to whip up a batch of Spice Roasted Pumpkin Seeds!

I accidentally bought shelled raw pumpkin seeds (aka pepitas), I prefer the shells on, but decided to give this a go anyway. If you are particularly ambitious and decide to carve your own pumpkin, this would be an amazing use for those leftover seeds! (I’m just not that Do-It-Yourself-y.)

Ingredients

• 2 cups raw pumpkin seeds
• 3 teaspoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• aluminum foil or parchment paper

Directions

Preheat oven to 300 degrees. Mix seeds with olive oil and spices. Spread evenly on lined baking sheet. Bake for 20 minutes (shelled); you’ll probably need to increase this to about 40 minutes if the shells are still on.

Enjoy! I’m looking forward to having these as an easy to munch on snack all week. 🙂

Workout

Now that we got our snack taken care of, here’s a quick circuit workout you can do anywhere – at home or on the go, as there is no equipment needed!

Happy Tuesday!