Don’t toss your pumpkin seeds this year — toast them! 
Make crispy, savory roasted pumpkin seeds with my Roasted Rosemary Chicken Bone Broth Powder for a protein-rich, mineral-packed snack that loves your body back.

• Magnesium helps regulate stress, sleep, and muscle tension —on — especially helpful during PMS or menopause.
• Zinc supports hormone production and skin health (hello, glow!)
• Iron helps fight fatigue and supports energy levels throughout your cycle.
• Healthy fats + fiber keep your blood sugar steady and feed the good bugs in your gut.

Here is how I make them:

Ingredients:

2 cups pumpkin seeds (1 medium-sized pumpkin)

1TBSP. olive oil

1TBSP. butter, melted

3TBSP. Dr. Kellyann's Roasted Rosemary Chicken Bone Broth Powder

1/2 tsp. sea salt

Directions:

Preheat oven to 300°F.

Remove seeds from the pumpkin and rinse, discarding any pumpkin bits. 

Bring a salted pot of water to a simmer and add the seeds for 10 minutes. This helps to soften the seeds. 

Remove seeds and spread evenly on a towel to dry. Make sure they’re completely dry. This step is key to getting that perfectly crispy crunch.

Once dried thoroughly, combine seeds, olive oil, butter, sea salt, and Roasted Rosemary Chicken Bone Broth Powder until everything is well mixed. 

Place seeds on a baking sheet lined with parchment paper.

Toast seeds for 25-30 minutes, stirring midway through to prevent burning. 

Remove seeds from oven once they’re toasted (should be firm and crisp) and allow to cool. Enjoy!