Pepitas are my new favorite snack.

You know that feeling right before dinner when your belly starts grumbling, begging you, “Feed me now!”?

But you are still busy cooking or finishing a project. You try to wait until dinner is ready because you don’t want to fill up on junk or carbs. Meanwhile, your blood sugar is plummeting and you really can’t wait….

These roasted pumpkin seeds are the perfect solution. Salty and crunchy but light and filling.

Pepitas or pumpkin seeds are actually quite beautiful with their dark green exterior and tear drop shape. I’m talking about the ones you buy in the store not the ones you scoop out of a pumpkin. The ones that come out of the pumpkin actually have a shell or hull which is why their exterior is white and the texture is quite different than the store bought seeds. When you are roasting pumpkin seeds, use the green ones without the hull for optimum flavor and a natural delicate crunch.

Besides being super fun and satisfying to munch on, pumpkin seeds are little gems of goodness. One ounce of  these cuties contain 7 grams of protein. Combine that with healthy omega 6 fats, pepitas are the perfect combo to satisfy a grumbling belly. Plus, they are an excellent source of antioxidants and minerals, like magnesium and manganese, that will calm your mind and stabilize blood sugar.

There are so many ways to enjoy pumpkin seeds. Toss them in salads, sprinkle them over sautéed or roasted veggies, stir into granola, use as a topping on soup, grind them in pesto instead of nuts, or stir into your favorite oatmeal raisin cookie dough!

When toasted with some coconut oil, then tossed in spices, pepitas are a finger licking good treat. Guys, this is a super easy recipe that is well worth every second of effort. I promise!




Roasted Spiced Pumpkin Seeds

1 cup raw pumpkin seeds
1/4 teaspoon cumin
1/8 teaspoon coriander
1/8 teaspoon cardamom
1/8 teaspoon of cinnamon
1/4 teaspoon coarse sea salt
1 tablespoon Coconut oil

On the stove, over medium heat, swirl oil around in a large sauté pan. Add pumpkin seeds and spices. Stir well and cook for about 5 minutes until pumpkin seeds start to brown, stirring frequently. Can also be roasted in the oven at 325 for about 10 minutes. Just watch carefully so that they don’t burn!

Remove from heat and let cool. Store in an airtight container, if they last that long!