I’m about to head out on a much needed vacation with no agenda besides rainforest adventures, surfing, monkey-ing around (literally, I plan on sneaking a pet monkey back to San Diego), beach-bumming and relaxing. I couldn’t be more excited!!
Soon, I’ll be reunited with my amazing little sister, Sarah, who has been studying abroad there since August. Plus, my main man is coming along for all the fun…and the surf, mainly the surf, if we were being honest.
With 10 solid hours of Red eye travels just up ahead, some in-flight snacks are imperative. Those baby baggies of pretzels and peanuts don’t do the trick, and you can’t force me to purchase an over-priced nas-tay airline meal. No way, no how.
Also, I want to be sure healthy snacking is an option, before I get down with the Costa Rican cuisine. Apparently, they like to fry stuff…yippee!!
I’m not worried about it since Lauren and I have been hitting Barre class like bosses. All that tucking, pulsing, and flaring since before Lauren’s wedding has earned me a nice 11–day Barre vacay.
Pumpkins seeds are the perfect little snack to nibble on. They are even better when:
1) they are homemade.
2) they are covered in smoked paprika and Sriracha.
3) they might soon contain an illegal ingredient: rumor has it Sriracha might be kicked off the grocery store shelf and into the black market, so you better stock up and make these, stat.
Smoked Paprika & Sriracha Pumpkin Seeds {toasted w/ coconut oil}
Makes about 1 cup
Ingredients:
Pumpkin seeds, harvested from one 4 lb sugar pumpkin (about 1 cup)
1 Tbsp virgin coconut oil
½ tsp smoked paprika
½ tsp sea salt, or more to taste
1 tsp Sriracha, or more to taste
¼ tsp ground coriander
Directions:
Mix all ingredients together on a foil lined baking sheet, and coat well. Spread out in one layer on baking sheet.
Bake at 325 for 25-30 minutes, tossing once or twice. Let cool completely before packing in an airtight container. They store very well in a sealed mason jar.
From the Little Yellow Kitchen,
Chrissy