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:format(webp)/https://www.thedailymeal.com/sites/default/files/recipe/2020/sweet-and-smoky-pumpkin-seeds.jpg "Sweet and smoky pumpkin seeds")
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I try to stay away from premade packaged trail mixes because they are often loaded with added sugar, salt, and sometimes even artificial colors and flavors. However, I am always making my own clean nut mix for an easy grab-and-go snack! Mix your favorite raw nuts and seeds with a few dried berries and throw them in a small Ziploc bag. This is a great energy-boosting snack when you need that extra push come 2 p.m.! Just be mindful of the portion size. Although nuts and seeds are super nutritious, they have a high calorie content, so it’s easy to overdo it. Fill each baggie with a handful of the nut mix, store them in the fridge (yes the fridge!) to keep them fresh, and stick to only one baggie per day.This recipe is provided by Jennifer Leah Gottlieb.
View Recipe:format(webp)/https://www.thedailymeal.com/sites/default/files/recipe/2020/sweet-and-smoky-pumpkin-seeds.jpg "Sweet and smoky pumpkin seeds")
After carving the perfect jack-o'-lantern, celebrate your work with these sweet and smoky pumpkin seeds. Courtesy of McCormick
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The best thing to snack on while carving pumpkins is obviously roasted pumpkin seeds! This recipe gives them extra autumnal flavors with the addition of sugar and pumpkin spice.
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Make your regular warm, winter bowl of oatmeal even tastier and cozier by infusing it with those delicious pumpkin spice flavors.This recipe is courtesy of Food Network.
View Recipe:format(webp)/https://www.thedailymeal.com/sites/default/files/recipe/2020/Potato_Energy_Bites.jpg "Potato Energy Bites")
For a fall day pick-me-up, look no further than these punchy bites of energy packed with seeds, oats and peanut butter.Courtesy of Michigan Potatoes
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Chef Kyle Rourke at Red Star Tavern in Portland, Ore., shares his recipe for Pumpkin Seed Dip, perfect for the fall months. The even better part is that it's vegan and filled with nutrients, using avocado as a substitute for sour cream. They serve the dip with housemade sesame crackers and pickled vegetables.
View Recipe/https://www.thedailymeal.com/sites/default/files/recipe/2020/roasted_beet_salad_with_toasted_pumpkin_seeds_450x360.jpg "Roasted Beet and Arugula Salad with Toasted Pumpkin Seeds")
Roasting beets accentuates their natural sweetness, while toasted pumpkin seeds and arugula bring forth contrasts in texture and flavor, respectively. Radishes are thrown in for good measure. I used candy-striped beets here, but you should buy whatever looks best.
Click here to see the Not Just for Carving: 8 Pumpkin Recipes story.
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If you're not adding pumpkin to your risotto, you're missing out on a perfect autumn dish.
View Recipe/https://www.thedailymeal.com/sites/default/files/recipe/2020/yasmincrop_0.jpg "Mustard-Baked Salmon with Pumpkin Seed Crust")
A quick and easy salmon recipe to prepare for a weeknight meal. The toasted pumpkin seeds give it a nutty flavor and good crunch, but any other nuts could be easily substituted for the pumpkin seeds. Serve with wild rice, greens, or a lovely salad.
Click here to see The New and Improved Farm-Raised Salmon story.
View Recipe/https://www.thedailymeal.com/sites/default/files/recipe/2020/yasmin_cropped_0.jpg "Champagne Grapes Salad With Pumpkin Seeds and Feta")
My co-workers often tease me that almost every dish I make includes feta and tomatoes. While they are mostly right, I opted to use sweet, tiny Champagne grapes in lieu of tomatoes for this recipe. Though they are difficult to eat off the stem, they provide a tiny burst of flavor in each bite that nicely balances the tangy feta, while the pumpkin seeds offer a satisfying "crunch."
Click here to see 7 Ideas for Fall Salads.
View Recipe/https://www.thedailymeal.com/sites/default/files/recipe/2020/pumpkin5_cropped.jpg "Chinese Five Spice Pumpkin Seeds")
My co-workers often tease me that almost every dish I make includes feta and tomatoes. While they are mostly right, I opted to use sweet, tiny Champagne grapes in lieu of tomatoes for this recipe. Though they are difficult to eat off the stem, they provide a tiny burst of flavor in each bite that nicely balances the tangy feta.
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