Fruit and Mixed Nut Clusters

I’m heading away for a few work trips this month, so I’m preparing some healthier food items to bring with me. Our dining options will be slim but with some homemade items I can make sure to have balanced meals/snacks.

This recipe is adapted from another recipe of mine to include some dried fruit and a chocolate drizzle. You can switch out the nuts and fruit to your own preference.

This recipe is quick to prep and only requires 1 bowl and 15 minutes cooking time.

– 1/2 cup unsalted pistachios, roughly chopped
– 1/2 cup unsalted pecans, roughly chopped
– 1/2 cup unsalted almonds, roughly chopped
– 1/4 cup currants
– 3 tablespoons brown rice syrup
– dash of salt
– 2 tablespoon dairy-free chocolate chips

1. Preheat oven to 350F.
2. Line a medium loaf pan (8.5 x 4.5) with parchment paper
3. Combine all of your ingredients into a bowl, except for the chocolate, and mix.
5. Press the mixture into the loaf pan. Slightly wet hands will help.
6. Bake for 15 minutes, or until nuts lightly roasted.
7. Let cool for at least an hour in the pan. |
8. Melt the chocolate and drizzle over the top. You can use the microwave to melt your chocolate.
9. Cut into cubes. They will be sticky at the bottom at first, but after they sit overnight, they won’t be as sticky.

Creamy Red Lentils

Red lentils are amazing. They are quick to cook and are full of nutrients. This recipe is quick to make and is kid-friendly. We usually add in a little spice afterward to ours, so feel free to do the same.

You can serving the lentils by themselves, over rice, or as a side dish. I just love them plain served with some warm naan.  For additional nutrition, you could add in a handful of spinach or kale during the last few minutes of cooking.

Continue reading “Creamy Red Lentils”

Roasted Vegetable and Cranberry Wild Rice

I can’t believe it’s been a month since I wrote my last post. We have been so busy with company and spending time with the family that I haven’t been able to create some new recipes. However, I was able to test out many of my recipes with my family over the holidays, such as this recipe and the following recipes:

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The wild rice dish recipe we came up with was an alternative to stuffing that we served for xmas. I cooked up the rice and made the dressing ahead of time, so it was an easy side dish to pull together on Christmas. You can serve it warm or cold. You can also add in whatever vegetables/fruit you have on hand. I even used goji berries one time!
Continue reading “Roasted Vegetable and Cranberry Wild Rice”

No Bake Gingerbread Cake Balls

These are a soft, healthier, no-bake version of a gingerbread cookie, with a touch of cocoa because I love anything with chocolate.

You can adjust the spices to your taste. My husband loves lots of ginger, so he kept wanted me to add more!  These are super quick to whip up too.

You can choose to use either smooth or chunky peanut butter. In the pictures, I used chunky, but I prefer the smooth for a more cake-like texture. Continue reading “No Bake Gingerbread Cake Balls”