Ginger-Lime Roasted Pepitas (Pumpkin Seeds): Great Pre-Workout or Post-Workout Snack

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Hi y’all! I make Ginger-Lime Roasted Pepitas every week to help me snack smart. This is the first of many recipes I will share on how I fuel my fitness journey.

Flavored with tangy ginger and roasted for crunch these pepitas (pumpkin seeds) are great for

a quick pre-workout or post-workout snack!

Healthy snacks are key to fueling your workouts without undoing them!

I like to have some quick and easy option around before and after a workout.  These pumpkin seeds are my go-to snack right now.  They sit well on my stomach before, during, and after a workout.  My favorite thing is that they are super simple to make with very little clean-up. (I despise dishes! One pan cook here! Although my family would beg to differ about one pan when we do family meals… Hey, if I don’t have to do the dishes, I go all out!!) You can check out the health benefits of pepitas in this healthline.com article.

I have recently rediscovered roasted shelled pumpkin seeds in my quest to make every recipe in the cookbook Run Fast Eat Slow by Shalane Flanagan and Elyse Kopecky (RFES).

I started this quest after meeting the authors in July.  It sounds slightly crazy but I am not alone as a fellow runner, Jay also inspired me with his proclamation to cook his way through The Moosewood Cookbook by Mollie Katzen.

I love most of the recipes I’ve tried from RFES. To date, my favorite snack recipe from the cookbook is the Turmeric Pepitas. It is definitely one of the easiest to make too! If you can use your oven (and stovetop), you can make these super easy wow factors.

As the recipe is written, it’s a tasty treat that is a quick grab-and-go snack. I’ve also used them to add a crunch to main dishes like a stir-fry. My friends tell me they love adding pepitas to salads too.  My favorite use of these pumpkin seeds to date is adding them to whole milk grass-fed Greek yogurt with some honey and apple chunks!

After making the Turmeric Pepitas recipe several times (to be read every week for a month), I decided to make my own version. I LOVE the ginger lime combo and the benefits of turmeric. Plus, curry powder is a strong flavor which simply doesn’t work. Or gasp someone doesn’t like the taste of curry.  Give my smoky Ginger-Lime Roasted Pepitas a try.

 

I hope you enjoy this quick and easy snack! It’s a great on-the-go option before or after a workout. Beware you may become addicted to this tangy, sweet and smoky snacks! Let me know in the comments if you love these as much as I do.

Ginger-Lime Roasted Pepitas

[recipe servings=”8-10″ time=”55 mins total; Hands-on 10 minutes” difficulty=”easy” image=”https://www.tjtellsit.com/wp-content/uploads/2017/10/pepita-recipe-print-out.png” description=”Smoky tangy sweet roasted pepitas that are quick and easy to make. Great snack to eat pre-workout or post workout.  The roasted pumpkin seeds can be eaten alone or added to salad, yogurt or even stir-frys.”]

[recipe-ingredients]

• 1 T. Butter (I use unsalted butter)
• 1 t. Ginger paste (I used the Trader Joe’s version but freshly grated ginger will work too)
• 1 t. Turmeric, ground
• 1 t. Lime Juice
• 1/2 t. Smoked Salt (I used Spice Lab Smoked Sea Salt)
• 2 T.  Honey
• 2 c. Pepitas, Raw (I buy from the bulk foods at Sprouts Farmers Market)

Tools:

• Baking Half Sheet Pan (I have the Nordic Ware Half Sheet Pan)
• Parchment Paper (It’s my go-to for most recipes in the oven!)
• Non-stick frying pan
• Wooden spoon or Teflon spatula

[/recipe-ingredients]

[recipe-directions]

• Preheat the oven to 350 degrees F; line baking sheet pan with parchment paper
• In a non-stick pan, melt butter then add the turmeric and ginger paste for 30-50 seconds at medium heat
• Turn off the heat. Add the honey, lime juice, and smoked salt.
• Once all incorporated, add the pepitas. Stir pepitas until coated well with the seasoning mixture
• Once coated, pour pepitas on the prepared baking sheet and spread into an even layer
• Roast pepitas in the preheated oven for 10-15 minutes until light golden brown (stir halfway through–if you remember)
• Remove from the oven and cool for 30 minutes to 1 hour. The longer the cool the more they will crisp up
• Once cool, break the roasted pepitas into smaller pieces and store in an airtight container
  [/recipe-directions]

[recipe-notes title=”Things to Note”]

• If you are pressed for time you can dump everything except the pepitas in a microwave-safe dish. Nuke it for as long as it takes to melt the butter.  Stir to mix well and then coat the pepitas. Stovetop tastes better!
• Let it cool after it comes out of the oven. For real! Don’t skip this step!  The flavor develops and the consistency is crunchier plus you won’t burn your mouth (just saying…)
• You may want to portion it out so you don’t eat them all in one sitting.
• Sometimes the turmeric can rub off on your fingers. Keep a napkin handy so you don’t leave yellow fingerprints everywhere! (Trust me on this one!!)

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[/recipe-notes]
[/recipe]

 

Telling you to give these crunchy roasted pepitas a try before or after a workout,

TJ

P.S. A serving size is about a quarter (1/4) of a cup.

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TJ Tells It | COPYRIGHT © 2019 · TJ Hadley