Fall Snacks


Pumpkin Seed Snack


It’s hard during this season to get all the protein you need and not over eat.
 Snacking is a healthy way to do both. 
Baking your own pumpkin seeds is simple, delicious and good for you.

Pumpkin Seeds contain about 14g protein per 1/2 cup. If you are eating just  ¼ cup of seeds as a snack, that is still 7g of protein in a meal.
Feel free to make enough to use later. 
Pumpkin seeds are great with salads, cottage cheese, poultry, or pork.

  •     Separate the seeds from their flesh.
  •          Rinse and then boil your seeds to ensure that they toast evenly. Bring a couple quarts of water to a boil with 1 tablespoon salt.
  •          Throw in the clean seeds and cook for about ten minutes.
  •          Drain in a colander or wire strainer and pat dry with paper towels.
  •          Transfer the dry seeds to a baking sheet and toss to evenly coat with Olive Oil, Salt, Garlic Powder and Smoked Paprika. Oil allows the salt and seasonings to stick and create the proper toasting environment.
  •          Toast in preheated 325 degree oven for 10 to 12 minutes until lightly browned and roasty toasty

*Options for toss:

 Olive Oil and Salt.
 Olive Oil, Salt, and Black Pepper.
  Olive Oil, Salt and Curry Powder.
Olive Oil and Sazon Adobo.
 Olive Oil, Salt, and Chili Powder.


*Store in a small jar or container to use later








Recipe adapted from: Bariatriceating.com

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