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Pumpkin & Squash Seeds

by September 8, 2014

Squash seeds toasted with coconut oil and flavored sea salt.

Eating Style:

Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves:

4

Ingredients

  • 1 cup pumpkin and or squash seeds
  • 1 tablespoon coconut oil, melted
  • ¼ teaspoon herbamare

Instructions

  1. Preheat the oven to 325F
  2. Wash seeds in colander, don’t worry if there are a bit of “pumpkin guts” still on the seeds
  3. Dry seeds and place on pan
  4. Melt coconut oil in microwave for 45 seconds
  5. Pour oil over seeds, add salt, stir and pop in the oven
  6. Cook for 25minutes, stirring once

Nutrition Information Per Serving

Calories:

101

Calories from Fat:

101

Total Fat:

6.5

Saturated Fat:

3.5 g

Sodium:

262 mg

Carbs:

8.6 g

Protein:

3 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...