Adding pumpkin to just about anything screams “fall is here,” and trail mix is a great way to munch on the good-for-you squash. After you’ve whipped up this treat from Brittany at Eating Bird Food, divvy it into servings for a perfectly portable snack.
Preheat oven to 250°. Mix Sucanat, cinnamon, paprika, and pumpkin pie spice in small bowl. Set aside.
Place almonds, oats, pecans, pepitas, and walnuts in large bowl. Mix together pumpkin puree and apple juice; pour over nut mixture and toss until nuts are evenly coated. Sprinkle with spice mixture, tossing to coat well. Spread evenly on two baking pans.
Bake 30 to 35 minutes, stirring halfway through cook time. Cool completely. Stir in cranberries and raisins. Store in airtight container.
Why order in when you can whip up one of these healthy, delicious dinners in less time than it takes for the delivery guy to get to your door? Miso Steak with Green Beans and Baby Potatoes Makes: 4 servings Hands-on time: 10 minutes Total time: 15 minutes Ingredients 1 pound baby potatoes 12 ounces steam-in-the-bag green beans nonstick cooking spray 1 pound skirt steak,...
Oh zucchini, let me count the ways… julienned, coined, grilled, sauteéd, stuffed, kabob-ed, gratin-ed, muffin-ed, pancake-d… (I know I’m missing a few)… Right now, my zucchini method of choice is the simple ribbon. Just raw. Tossed into salads. I mean, how pretty are they? (Also – how pretty are those plates!?) I very often make corn recipes where...