I think we need to have a serious talk about snacks.
My name is Chelsey, and I am a snackaholic.
Lately, I have been trying to figure snacking out. By “figuring snacking out”, what I really mean is why the world do I have no self control when it comes to snacking? Not that I mind of course, because let’s face it — snacking is awesome. And if you’re a person who thinks snacking is not awesome, you need to re-evaluate your life.
Seriously.
No joking matter.
Here’s the thing about snacking — and well, correct me if I am wrong, but snacking is supposed to be used to “tide you over” until your next meal, right? Um, my snacking is something that is so prominent that it pretty much has the ability to “take over” my next meal. Sometimes I get lost in the world of snacking in between handfuls of raisins and almonds… or Love Grown granola… or perhaps dark chocolate chips. And if I really want to get the party started, I might break out the trail mix. Maybe. That’s kind of living on the risky side for me. Let’s face it — once I start, I just can’t stop.
Fortunately, there’s these things called Ziploc baggies that I can carry a reasonable amount of snackage around in during the day. Like on my way home, for example. I gladly pull out my stash of raisins and almonds and allow myself to portion just the right amount of chewy sweet raisins with the crunchiness of an almond in each bite. I think the ratio is like 1 almond per every 3 raisins — but don’t quote me on that, only because I’m too busy doing something else really important like driving to really pay attention to snack ratios.
The saddest part of a snack is when the snack ends, am I right? Like every day when I’m done eating a snack, I think “really? that’s it? i want more!” and then I proceed to throw a temper tantrum in my mind like a three year old. I know you do it too. No? Just me?
Whatever, make these pumpkin seeds.
Maple Cinnamon Pumpkin Seeds
Makes: 2 cups
Difficulty: Easy
Prep Time: ~5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
- 2 cups raw pumpkin seeds, freshly scooped
- 2 tbsp. maple syrup
- cinnamon to coat
- 1/2 tsp. salt
Directions: Start by washing your pumpkin seeds. Make sure all goop and gunk is off the seeds and thoroughly pat dry. Place the seeds in a mixing bowl and coat with the maple syrup, cinnamon, and salt. Toss so all seeds are covered with the mixture. Spray a lined baking sheet with cooking spray and make a single layer of seeds on the baking sheet. Bake at 300 degrees for 40 minutes or until a golden color. Let cool completely before breaking apart and storing in an airtight container.
Fact: by making these pumpkin seeds, the only thing I succeeded in was eating them all after taking pictures.
I’m a serious snacker.
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