Toasted Pumpkin Seeds – Life is Good

After we carve our Jack-o-Lanterns we roast the seeds.

Halloween isn’t great for Vampires who can’t take too much sugar. So pumpkin seeds are the perfect Halloween treat (other than fresh blood but that is a different post).

How you might ask, do I toast pumpkin seeds?

  1. Clean seeds after removing them from your pumpkin.
  2. Spray your stones or pans. I use either my thousand year old well used black and beaten pizza pan or a well seasoned stone (I have a Pampered Chef stone). I have better pans that I use for other things – but these seem to crisp things up better.
  3. Heat oven to 300 degrees F
  4. For 3-4 cups of cleaned seeds mix in a couple table spoons of olive oil and season to taste. I use a lot of garlic and a touch of seasoned salt. And why yes, Vampires DO eat garlic.
  5. Spread seeds on pans/stones and bake for 25 – 60 minutes. It all depends on how wet your seeds are. Figure it out as you go along and check every 10 minutes or so. When seeds are dry and crisp take them out. Feel free to taste while you cook (the sign of a good cook).

This isn’t a recipe for the exacting anal cook but it always turns out wonderful pumpkin seeds for me.

Happy Halloween!


Clean out your pumpkin.


Carve it. Admire it. Smile because it is so happy and scary!


Clean your seeds.


Turn oven to 300 F.


Season and mix.


Put seeds in the oven.


Go admire your Jack-o-Lanterns.

Nom nom nom! Seeds are ready and crunchy and yummy! And good for you!


Happy Halloween!

~ Juliette

Healthy Snacks for Your Vampire Teen!

Face it – kids like to snack, especially teens. Unfortunately our vampire kids can’t process a lot of gluten or carbs or processed sugar. For an special treat try these very special brownies. Perfect for packing in a lunch box or carrying along in a backpack!

Red Velvet Carob Brownies

The other kids will never know our vampire secret to these yummy treats


  • 1 cup gluten free flour (we like millet)
  • 1/2 cup carob powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup honey (this is a big splurge. If you child can’t eat honey try Splenda or Agave Nectar)
  • 1/2 cup blood (light processed)
  • 1/4 cup heavy whipping cream
  • 1/4 cup vegetable oil
  • 1 egg
  • 5-6 drops red food coloring


  1. Preheat an oven to 350 degrees F (175 degrees C). Mix the flour, carob powder, salt, and baking powder together in a large bowl.
  2. Stir the honey (or substitute), blood, cream, vegetable oil, and egg  together in a separate bowl. Add the honey mixture into the flour mixture, and stir to thoroughly combine; pour into an 8×8-inch baking dish (I recommend you spray it first).
  3. Bake in the preheated oven until a toothpick inserted into the center comes out gummy rather than wet, about 45 minutes. Allow to cool before refrigerating overnight for best results.

We usually add chopped mixed nuts as well. Walnuts and dry roasted peanuts are super yummy.

For more on school lunch ideas and nutrition see this earlier post:

~ Juliette