2014 October

Pumpkin Seeds from the Pumpkin Patch!

My husband, niece, and I went to the pumpkin patch yesterday. There’s nothing more fall than picking a pumpkin, going on a hayride, and going home to carve your big orange prize! While carving the pumpkin, I decided to hang onto the pumpkin seeds and roast them! After all, pumpkin seeds are low-FODMAP and full of protein!

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After we picked the perfect pumpkin, we began carving! I cut open the top, and got a large spoon to get all of the pumpkin meat and seeds out. I placed them on a paper plate & then separated the seeds out into the colander to rinse.

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After rinsing & drying, I added a tablespoon of coconut oil and stirred it all around. I added a little salt, and a lot of cinnamon!

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I spread the seeds on a sheet of aluminum foil on a cookie sheet, and baked them in the oven on 300 degrees for 20 mins. And that’s it! You have a delicious fall inspired, low-FODMAP, dairy free, gluten free, sweet treat!

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And at last, you get a jack-o-lantern!πŸŽƒHAPPY HALLOWEEN!

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Ally

Welcome to IBS Sisters! Thanks for stopping by! On this site, you will have access to inspiration, IBS friendly recipes, and other fun and exciting content! Follow my journey to becoming a Health & Wellness Lifestyle Coach, 2017!
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