PCOS Friendly Mediterranean Herb Roasted Seeds
Crunchy, golden, and packed with warm spice, this seed blend is the kind of snack that disappears faster than you expect. Pumpkin seeds and sunflower seeds are both rich in zinc, magnesium, and healthy fats — nutrients that come up again and again in conversations about hormonal balance and blood sugar support, making this a genuinely smart choice for anyone managing PCOS. The garlic-infused oil brings deep savory flavor without any harsh raw garlic that can irritate sensitive digestion, and the combination of smoked paprika, cumin, and oregano gives the whole thing a Mediterranean warmth that feels anything but diet food. A quick roast at low heat lets the seeds turn golden and crisp without burning off the good stuff, and the hit of lemon zest stirred in right out of the oven brightens everything beautifully. These are endlessly versatile — toss them over a salad, stir them into yogurt, or just eat them by the handful straight from the bowl. They crisp up further as they cool, so try to be patient for those five minutes if you can manage it. Make a batch on Sunday and you'll have a satisfying, anti-inflammatory snack ready to grab all week long.
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Learn more →Ingredients
6 servings
- 1 cup raw pumpkin seeds (pepitas)
- ½ cup raw sunflower seeds
- 1 ½ tbsp garlic-infused oil
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp fine salt
- ¼ tsp black pepper
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a mixing bowl, combine the pumpkin seeds and sunflower seeds with the garlic-infused oil, dried oregano, ground cumin, smoked paprika, salt, and black pepper. Toss until every seed is evenly coated.
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