
Crunchy, herby, and deeply savory, this toasted pumpkin seed snack is the kind of thing you'll find yourself reaching for all day long. Pepitas are a genuinely smart choice during pregnancy — they're naturally rich in zinc, magnesium, and plant-based protein, making every handful feel like it's actually doing something good. Garlic-infused olive oil keeps all that bold, garlicky flavor without the raw garlic that can sometimes feel harsh on a sensitive stomach. The warm spice blend of cumin, turmeric, and smoked paprika gives these seeds serious depth, while a squeeze of fresh lemon juice and a shower of parsley and thyme keep everything bright and fresh. The whole thing comes together in one skillet in just a few minutes, which is exactly what you want when energy isn't always on your side. Scatter them over a salad, stir them into grain bowls, or eat them straight from the bowl — no judgment here.
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Heat a large dry skillet over medium heat. Add the pumpkin seeds in a single layer and toast, stirring frequently, until they begin to pop and turn golden, about 4–5 minutes. Watch closely, as they can brown quickly.
Remove the skillet from the heat and immediately drizzle the garlic-infused olive oil over the seeds. Add the cumin, turmeric, smoked paprika, salt, and cayenne, then stir with a wooden spoon until the seeds are evenly coated.
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