Breastfeeding Friendly Rosemary Almond Snack Mix
Snacking while nursing can feel like a constant scramble for something that's actually satisfying and nourishing at the same time, and this savory mix delivers on both fronts. Almonds, pumpkin seeds, and sunflower seeds bring a solid hit of healthy fats, protein, and minerals that your body genuinely needs during this season of life. A drizzle of extra-virgin olive oil ties everything together before the whole batch goes into a low-and-slow oven, where fresh rosemary and warm spices bloom into something seriously aromatic. The turmeric adds a subtle earthiness and a gorgeous golden hue, while the optional cayenne gives it just enough edge to keep things interesting. Because everything is made from whole, recognizable ingredients, you know exactly what you're eating — no mystery additives or preservatives hiding in a store-bought bag. It crisps up beautifully as it cools, so once it's in an airtight container it stays snackable for days, which is a genuine lifesaver when you need something grab-and-go between feeds.
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Learn more →Ingredients
6 servings
- 1 cup raw almonds
- ½ cup raw pumpkin seeds (pepitas)
- ½ cup raw sunflower seeds
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp garlic powder
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper (optional)
- ½ tsp fine sea salt
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the almonds, pumpkin seeds, and sunflower seeds. Drizzle with the olive oil and toss until every piece is evenly coated.
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