Banana Ghostling


Is there a Honey Crisp Mummy behind me?!  Banana Ghostling are the easiest to make and the best part, there is chocolate involved.

My favorite part of Halloween is how fun and creative it all can be.  It makes me so happy to see everyone letting their artistic side shine.

Hope you all have a fun, safe and SPOOKY Halloween!

What you’ll need:

Bananas, cut in half (so you can stand them up)
Chocolate chips

It’s that easy!



Honey Crisp Mummy


Have you every tasted a Honey Crisp Mummy before?  They may be scary but they are still delicious!  In my opinion Honey Crisp apples are the most crunchy, very tasty and they make a great Mummy.  Here is a simple way to spook up your apples no matter which kind you prefer.  Halloween is the perfect time to get creative and maybe even a little silly with your fruits and vegetables.  It is also a great way to trick those kiddos into eating some healthy snacks.  Stay tuned for more spooky Halloween fruit.

What you’ll need:

a vegetable peeler
googly eyes (remove before serving. No choking accidents please.)

Peel one side of the apple in the shape of an “S” then cut little holes where you would like the eyes.  Place googly eyes in the holes.  If you prefer to use edible eyes maybe try some nuts, chocolate chips or even pretzel sticks.

Enjoy and Happy Halloween!!


Spicy Pumpkin Seeds


These Spicy Pumpkin Seeds are so delicious you’ll be impressed you made them yourself.  Halloween has been my favorite holiday since I was a kid.  Every year I would look forward to the first chill of the season, the candy, the leaves crunching beneath my feet, the candy, the Halloween decorations, the candy and just the feeling of the holiday season beginning. Oh and did I mention the candy?  Nowadays, candy is far from my mind.  I have come a long way from that little girl who used to see how many Reese’s Peanut Butter Cups I could fit in my mouth at one time.  I now get excited for the whole food snacks and homemade treats.  These Spicy Pumpkin Seeds have become a family favorite and I hope you enjoy them too.

The Ingredients:

1 c pumpkin seeds, dried
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp cayenne pepper

First, rinse the seeds thoroughly.  Removing every bit of pumpkin flesh.  This can be daunting but it is necessary.  Spread all the seeds on a flat surface overnight to dry them out.  I used a brown paper bag.  The next day, pre-heat the oven to 325 degrees.  Place the seeds in a small saucepan filled with water and bring to a boil.  Reduce heat to a low boil and cook for about 5-10 minutes.  Note: boiling the seeds first will aid in digesting the outer shell.


Next, remove the seeds from the heat, strain and pat them dry.  In a small mixing bowl whisk together all the ingredients listed above.  Add the seeds and mix well.  You can either use a spoon or your hands until every seed is covered.


Lastly, place them in the oven for 20-30 minutes stirring them every 5-10 minutes.  This will help prevent burning.  Remove from heat and serve.


These seeds can be stored in an airtight container for about 2 weeks.  Though they most likely will not last that long.



Vegan Pesto Pasta


Pesto is one of my all-time favorite sauces and it is a staple in our house.  You can always find a little container of it in our freezer. This Vegan Pesto Pasta is delicious and so simple to throw together.  The nutty flavor is so yummy it will just melt in your mouth.  Pesto dishes have always been a comfort food for me.  It reminds me of cooler nights in the winter months.  Another great thing about pesto is that it can be so versatile.  You can truly use almost any green to give your pesto an interesting twist.  This pesto was made with spinach (See link below).

The Ingredients:

1 lb brown rice penne pasta
1 c cherry tomatoes cut in half
3/4 c homemade pesto

Cook pasta according to the package.  Once the pasta is al dente, strain the noodles and place them in a large bowl.  Add the pesto to the bowl coating each noodle.  Lastly, fold in the cherry tomatoes and serve warm.



Protein Packed Bars


I’m back!  After a long few weeks of running to new activities with my little guy and traveling to the east coast to visit family.  I am finally back home and settling into our usual routine.  I must say I have very much missed blogging, cooking and being creative in the kitchen.  It is good to be home.

I have had several recipes up my sleeve ready to show you but could not decide which to publish first.  By popular vote, it was decided these Protein Packed Bars would kick off my return.  They are easy to make and so tasty!  Whether you are looking for a 3 o’clock pick me up, a snack after working out or just a little treat, these little bars will hit the spot.

The Ingredients:

1 1/2 c gluten-free oats
1 1/4 c rice crispy cereal
1/4 c sunflower seeds
1/4 c sesame seeds
1/4 c pepita seeds
1/4 c sliced almonds
1/4 c dried cranberries
2 tbsp chia seeds
1/2 tsp cinnamon
1/4 tsp sea salt
1/2 c brown rice syrup
1/4 c peanut butter

In a medium-mixing bowl whisk together the first 9 ingredients.

Next, warm the brown rice syrup and peanut butter in a small saucepan over medium heat.  Whisk together until creamy and smooth. Just as the sauce begins to bubble remove from heat and pour over the ingredients in the mixing bowl.  Mix well then spread the mixture onto a baking sheet or baking dish.  Place in the freezer for about 20 minutes then cut and serve.  You can store these bars in the freezer for up to a month.