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Spicy Roasted Seeds

Lisa Eirene

About Lisa Eirene Lisa lost 110 pounds through calorie counting and exercise. She swims, bikes, runs, hikes and is enjoying life in Portland, Oregon. Her weight loss story has been featured in First Magazine, Yahoo Health, Woman's Day and Glamour.com.

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6 Comments

  1. Beth @ Beth's Journey to Thin

    I actually reserved all my seeds from two squashes I roasted last night to make a dish for tonight with! I’m excited to make roasted squash seeds but I might make them sweet-spicy rather than spicy spicy.

    1. Lisa Eirene

      What are you doing with the seeds?

  2. Michele @ Healthy Cultivations

    This fascinates me. I had always had them sweet… never spicy. And someone else suggested using cumin in pumpkin seeds. I’d never heard of it, but tried it and was pleasantly surprised. These sound great too!!

    1. Lisa Eirene

      I wanted to try sweet but the bf won’t eat sweet and I didn’t want to be stuck with eating them all myself!

  3. Lisa

    what a wonderful way to use up the seeds! Such a tasty snack 🙂

  4. Esther

    That’s about how I make my mashed potatoes! You should try this varient though:

    Substitute yukon gold potatoes for russets, and sub fat free half and half for the half and half, and then instead of putting the garlic in after the potatoes are done boiling, put the garlic in the water you’re boiling the potatoes with. That way the garlic flavor cooks into the potatoes. You can always add more after though, as I usually add another tablespoon or so. Oh and, mashed potatoes aren’t mashed potatoes if they don’t have the skins on them!

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