The Teal Pumpkin Project for allergy awareness
Have you heard of the Teal Pumpkin Project? It’s a new campaign for allergy awareness that encourages people to offer trick-or-treaters non-food treats instead of, or in addition to, candy. By placing a teal pumpkin in front of your home, those with food allergies/intolerances will know that they can find safe options.
I think the Teal Pumpkin Project is a great idea, since there are so many kids out there that need to avoid nuts, dairy, soy, gluten, etc., which can make Halloween super stressful for them and their parents, rather than fun. Of course this doesn’t mean that anyone needs to stop giving out candy, but it’s just encouraging people to consider offering non-food items including small toys or stickers. What do you think about this initiative? I’m sure it will take a while to catch on, but I’m hoping it gains momentum.
If the Teal Pumpkin Project is something you’re interested in, you can find more information and download printables from the FARE website, HERE.
Speaking of pumpkins… are you carving a pumpkin this year? I’m hoping to carve one this weekend, since I haven’t carved one in a few years. If you’re carving a pumpkin, make sure to roast those seeds for an easy, nutritious snack! I roasted up the little seeds from the mini pumpkins from my Cranberry Rice Pilaf that I made last weekend. I just coated the pumpkin seeds in a bit of olive oil, salt and paprika and baked them for a healthy, crunchy snack!
- pumpkin seeds, well rinse
- olive oil, to coat
- salt and paprika, to taste
- Preheat oven to 400F
- After washing thoroughly, toss seeds with oil, salt and paprika
- Spread in a single layer on a parchment paper-lined baking sheet and roast for 15-20 minutes, shaking up half way