Insanity: The Asylum Vol. 1 – Day 9 of 30

So the I missed my post yesterday due to the festivities of Halloween. I wanted to make sure that I covered everything I ate. So this is how the day went:

Asylum 9/30

B – Chocolate Vegan Shakeology with Cinnamon, Acid Check, Activit
S – Coffee
L – Submarine Sandwich, Italian Meats, Provolone, lettuce, Oil and Vinegar, Baked Chips Mineral Water with Lemon (This is like my soft drink!)
Workout – Vertical Plyo
S – P90X Results & Recovery Formula
D – Leftovers – Chicken Breasts and Peppers over a bed of Onions and Carrots (McCormick’s Montreal Chicken Seasoning), Pita Bread and Three Pepper Hummus
S – Toasted Pumpkin Seeds, Vanilla Ice Cream with Twix and Chocolate Sauce, Bowl of Lucky Charms, Handful of Sour Patch Kids. (Oh Halloween!)

I am sure you are looking at that last snack and saying to yourself – He sure does like his sweets! I don’t hide it! I love sweets. The sooner they are gone the better. And I hate to waste 😉

Vertical Plyo was a little easier for me this time. Still not the favorite workout for this runner, but necessary and helpful nonetheless. Getting that spring in my step is a definite plus! I didn’t do a second workout, but I will take care of that today! Looking forward to this Relief Day!

Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

Borrowed from Simplyrecipes.com 

Ingredients

One medium sized pumpkin
Salt – I prefer Himalayan Pink
Olive oil

Directions

1 Cut open the pumpkin by cutting a circle around the stem end, and pulling off the top. Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings. Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from the everything else.

2 Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes.

3 Remove from heat and drain.

4 Preheat the oven to 400°F. Coat the bottom of a roasting pan with olive oil, about a tablespoon. Spread the seeds out over the roasting pan in a single layer.

5 Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don’t get over toasted. When nicely browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating.

I used some chipotle seasoning on a section of the seeds. Please feel free to improvise any time you like! Now, either crack to remove the inner seed or eat whole. I prefer whole!

Seasons Greetings!