Christmas Cookie Exchange #tastytuesday

Christmas Cookie Recipe Exchange

It’s that wonderful time of year, where we indulge in treats and drinks, Christmas music fills the air and people are just generally happier and festive. It’s a time that brings people together, it’s a time to celebrate and reflect on the year that has past. It always surprises me how quickly Christmas comes around. The season always reminds me of my childhood and our deeply route traditions.

One of my favourite parts of the Christmas season is the smell of fresh baked goodies all while listening to favourite Christmas music! Nothing beats a fresh, hot out of the oven whipped shortbread cookie or a cup of hot cocoa.

Since many of us live far and wide, I wanted to create a Christmas cookie exchange of sorts, so while we can’t spend an evening together over tea exchanging cookie or Christmas treats we can share virtually that one or two Holiday recipes that are a MUST make every year when the Holidays roll around.

What’s that one recipe that makes you nostalgic? Makes you reminiscence of Christmas traditions? Replaying childhood memories just like it happened yesterday? I want to hear about it, I want to feel like I was there with you. So link up below, share your favourite Christmas treat and a fond memory.

This Christmas will be a little different than the last 30 years, not only for me but for my entire family …. I will share more about in the coming weeks.

Pumpkin Seed Treats #tastytuesday #paleo


Since I was a child, we always carved a pumpkin and toasted the delicious pumpkin seeds for a quick and healthy snack. So before we are greeted by winter, let’s enjoy what’s left of fall. It’s easy.

Buy a baking pumpkin (the outside can be transformed into pumpkin puree and used in muffins, smoothies or pies – all sorts of baking!). Once you cut the pumpkin open scoop out the seeds into a strainer. I prefer this as it makes it much easier for cleaning. The next step is annoying, you need to wash the “pumpkin guts” off the seeds – very carefully to avoid washing away those delicious seeds. They are so slippery and gooey…

I usually let my seeds air dry for 30-60 minutes to allow for quicker baking time. Once they are dry, place them on a baking tray (add parchment paper to avoid sticking). Season with whatever strikes your fancy. I like to keep ours simple so I usually just add a bit of sea salt (although add a little garlic salt or cayenne makes for an interesting flavour).  When they are good and seasoned, pop them into the oven at 375 degrees for 15-20 mins (be sure to watch them so they don’t burn). They are ready when they start to brown. Let set in room temperature for 15 minutes, they get really nice and crunchy at this point!

Pumpkin seeds are filled with lots of vitamins, antioxidants; some would even say people with diabetes should eat more of these tasty seeds to help control blood sugar. If you want to learn more click here.

PS: Oh for all those celebrating American Thanksgiving this weekend, toasted pumpkin seeds taste amazing in homemade stuffing or as a topper to a baked butternut squash dish drizzled in maple syrup (Canadian of course).