Rosemary-Apricot Pork Tenderloin with Curried Apricot Rice

I have already gotten tired of candy and Valentine's Day is still days away. I'm not anti-Valentine's Day, but I do hate all the sweets that go along with the holiday. Many people think that I am mean, but I do not allow candy and pre-packaged sweets in my house. And when I say none I mean none. I bake cookies, cakes and treats from scratch, but I try to limit the amount of granulated sugar that my family consumes so I bake with honey and molasses. Inevitably during holidays my kids receive candy and treats from relatives. Since they don't normally eat foods with large amounts of corn syrup and sugar they tend to get very cranky and melt down after only a few pieces. Today the candy that they have went into a bag for my husband to take to work. This happened after my oldest cried for an hour wanting another piece of candy after he had eaten way too many mini Butterfingers bars. He's lucky that I didn't throw them in the trash, which I have also been known to do. To make up for all the candy eating that happened in my house the last couple of days, I decided for dinner tonight to make a protein that my kids would like. Pork is always a popular favorite and everyone in my house absolutely loves pork tenderloin. Tonight I tried a new recipe for Rosemary-Apricot Pork Tenderloin from the December/January 2012 issue of Taste of Home magazine.

This recipe has 8 ingredients. It takes 40 minutes of total time, 15 minutes of which is active and makes 8 servings. For the rosemary I used crushed dried rosemary. Fresh rosemary is just too expensive at the store and my herb garden was non-existent last summer thanks to squirrels and cats. For the apricot preserves I used all natural preserves. I am not a fan of the cheaper jams that use corn syrup as a main ingredient. They taste too sugary and have more apple juice than actual fruit. Last summer I canned a bunch of jam that I had planned on using this winter, but thanks to my two boys it was eaten within a couple of months. For a side dish I modified the Curried Apricot Couscous recipe from the same page of the magazine. Since I eat gluten free I substituted rice for the couscous, added 3 cups of homemade chicken stock and modified the cooking time to 20 minutes. The recipe cooks the pork to 160 and pulls it out of the oven to rest. That is way too high of a temp. The FDA now states that the temp for pork is 145 with a 5 minute rest. During the rest the temp will go up approximately 5 degrees to 150. If you were to cook the pork to 160 degrees, it would be over done. If you don't already own a well made meat thermometer, buy one. They are a very important kitchen tool that can mean the difference between delicious and over cooked meat. I temp all meat that I cook to ensure that it gets just done without before over done and tough.

 The pork in this dish turned out very tender. My two boys stated they weren't hungry for dinner, but after tasting the pork they ate an entire serving. The glaze has a nice sweetness, without being over sweet and is balanced nicely by the rosemary. I think for this recipe I prefer using the dried rosemary like I did, so it wasn't overpowering and worked well with the glaze.

For the recipe go to Rosemary-Apricot Pork Tenderloin.

35 Minute Stewed Chicken Breast, Red Bell Pepper and Chickpeas

Today was an experimental baking day. I ran out of eggs the other day and my oldest is always very hungry when he gets home from school. Knowing that I had to think of something fast I made vegan oatmeal cookies. I knew that they were good when my youngest tried to eat the batter before it went into the oven. Needless to say the cookies have all been eaten and I think that I may have convinced my husband that vegan cooking can be delicious when done properly. Of course after all of the cookies were eaten none of my family was hungry for dinner. I decided that since the cookies were almost all oatmeal and brown rice flour, it was pretty close to a healthy breakfast food and I didn't argue too much. Making healthier baked goods has been one of my goals for the last month. I have also been trying to incorporate more chicken into my family's diet. My husband prefers pork, so I have been trying to find chicken recipes with a lot of flavor in order to trick my husband into eating them. This week I tried a new recipe for Stewed Chicken and Chickpeas from the January/February 2013 issue of the Food Network Magazine.

This recipe has 12 ingredients. It takes a total of 35 minutes, 15 minutes of which is active and makes 4 servings. I did make a few modifications to this recipe. First I was unable to find 6 ounce breasts. The meat selection at our grocery store is always limited so I had to use slightly larger chicken breasts. I do think that the recipe would work better with the smaller breasts if you can find them. For the red pepper flakes I used a full teaspoon and I used 1/2 teaspoon of garam masala. I chose to leave off the fresh parsley since my local grocery store refuses to stock flat leaf and I just can't get a taste for curly parsley, the texture gets to me. Since I eat gluten free I left out the pita and served the dish over quinoa which I had cooked with butter and minced garlic. I followed the remainder of the recipe as written.

The red pepper and chickpeas are the star of this dish. The chicken cooked well and was tender, especially given that my family prefers chicken thighs. However, the best part of the dish was definitely the sauce. I thickened the sauce at the end with a small amount of cornstarch and it was great over the quinoa. Additionally, it re-heated very well the next day.

For the recipe go to Stewed Chicken and Chickpeas.

Oatmeal Brulee with Ginger Cream

As I have discussed many times before, breakfast is the meal I struggle with the most. My natural tendency in the morning is to grab a cup of coffee and nothing else until the middle of the afternoon. The men in my house on the other hand wake-up very hungry. My two boys pop out of bed in the morning and want food right away. If I take more than 5 minutes, they start following me around asking why I haven't started their breakfast. Since my husband leaves for work at 6 in the morning I try to make sure that the meals I make for breakfast are quick and easy. I really don't have the energy to go full out at 6:30. However, on weekends I like to take the time to make a more labor and time intensive breakfast. Weekend breakfasts allow my family to talk about what has happened during the week and be together. This weekend I tried a new recipe for Oatmeal Brulee with Ginger Cream from the December/January issue of Taste of Home magazine, which looked delicious and perfect for fall.

This recipe has 15 ingredients. It takes 40 minutes of total time, 30 minutes of which is active, and makes 4 servings. I had no problems finding any of the ingredients at my local grocery store. Since I eat gluten-free I used gluten-free oats, however, regular oats would work just as well for people who can eat gluten. I haven't seen fresh raspberries in months so I bought frozen. The broiler on my oven has been broken for years so I used the broiler on my toaster oven. My total broiling time was longer since I used this method, about 15 minutes total. Instead of using butter to grease my ramekins, I used non-stick spray. I followed the remainder of the recipe as written.

I loved this recipe. The ginger cream was delicious and the crusty sugar topping was very popular with my two kids. Plus, the time was reasonable for a weekend meal and the oatmeal was perfect with hard boiled eggs for breakfast. This is definitely a recipe I would make again.

For the recipe go to Oatmeal Brulee with Ginger Cream.

Beef and Apricot Stew

You are probably tired of me talking about stews. In the fall and winter months I make soups and stews at least once a week and I must say they are one of my favorite foods. If you read my blog regularly you know that both by how much I talk about my love of soups/stews and how many recipes I post. I promise that come spring I will be back to lighter fair, but until then stews will be a staple. It helps that both of my sons are huge stew eaters. So much so that my son's birthday was this past weekend and that was what he requested for his birthday dinner. Love that kid. Beef stew is probably my favorite type of stew. It is comforting and re-heats well for lunches. Last weekend I tried a new recipe for Beef and Apricot Stew from Everyday Food (the last issue-boo!), which looked simple and perfect for fall.

This recipe has 11 ingredients. It takes a total of 1 hour 55 minutes, 25 minutes of which is active and makes 6 servings. I had no problems finding any of the ingredients at my local grocery store with the exception of the lamb which was supposed to be the main ingredient. I have a horrible time finding lamb in my area. I am hoping that since we now have a new International market that I might have more luck. Since lamb was non-existent I substituted beef. Two things that I would change about this recipe. The ginger sticks weren't popular in my house. Instead of making sticks I would suggest grating the ginger on a micro plane. This would allow the flavor, but not make large sticks of ginger which my kids pretty much hated. Additionally, I would cut down on the amount of apricots to 1/2 cup. Using 3/4 of a cup of apricots was just too many. I followed the remainder of the recipe as written.

With an hour and a 1/2 in the oven this recipe takes a little bit of pre-planning. However, any good stew is worth the wait. If you implement the changes that I made above  I think this stew could be a great fall and winter staple recipe. Plus it's gluten free which works great for my dietary needs.

For the recipe go to Beef and Apricot Stew.

Slow Cooker Apricot Chicken

Being a food blogger is a unique online task. When I first started this blog I had no idea what I was doing. I knew that I loved cooking and hated trying lots of recipes that didn't turn out as I expected. I'll admit the first year was rough. It took me over six months to get a rhythm and blogging style. My pictures the first year were hit or miss as well. Some photos turned out great, others not so much. Then over the summer I decided that I needed to up my blogging game. I started spending more time on my photos and making a commitment that I would post regularly. I also accepted that food blogging can be very trying. Not only do I have to prepare the meal plans, cook the recipes, and take the food photos, but I also have to find a way to relate everything back in a blog post that I hope someone will want to read. A food blog can definitely lead to burnout. It can also be a lot of fun and I love it. I think the one thing that readers often are confused by is why I don't have photos of myself online. I never have even on my private Facebook page. I prefer to keep my online and offline lives separate. The rise of television cooking shows has made foodies overly personal image driven, which to me defeats the purpose of the food. At the end of the day I am the food that I cook and the words that I write. Hopefully that is enough to make a few people keep coming back. Now back to the point, the food! Last week I tried a new recipe for Apricot Chicken from All You magazine, which with only 7 ingredients looked simple and delicious.

This recipe has 7 ingredients. It takes 4 hours and 10 minutes of cooking time, 15 minutes of prep and makes 4 servings. I had no problems finding any of the ingredients at my local grocery store. As I have talked about numerous times before I used homemade chicken stock. It took me longer to brown my chicken than the suggest 3-5 minutes per side by the recipe. I prefer my chicken to be decently browned to prevent sogginess in the crock-pot. My total time for browning was approximately 15 minutes. I also allowed the onions to fully brown before placing them in the slow cooker. My husband has a thing against non-caramelized onions in the crock-pot and won't eat them. I followed the remainder of the recipe as written.

My family really enjoyed this recipe. The taste is simple and great for picky eaters since there aren't any spices. If you are looking for a dish with a lot of spices and undertones this recipe isn't for you. However, if you are looking for a recipe that is simple enough for a weekday meal and pleases even young picky children this dish is perfect. I also like that it has 32 grams of protein per serving, which is great for my two growing boys.

For the recipe go to Slow Cooker Apricot Chicken.

Slow Cooker Chicken Tagine

The weather in the area that I live has been all over the place. One morning it is 30 degrees and the next 70. My body hates all the up and down of the weather changes. I would be much happier if the weather just stuck to hot or cold, instead of layers one day and shorts the next. Regardless of the crazy weather lately this is still the time of the year that I love to use my crock-pot. There is something about fall that just shouts for a slow cooker. Coming home to a great pot roast or chili in the evening is comforting and perfect for a fall dinner. Recently, I tried a new recipe for Chicken Tagine from the November issue of Family Circle magazine, which looked flavorful and perfect for a busy weeknight meal.

This recipe has 13 ingredients. Since I am now eating gluten free I made a few changes. Instead of regular wheat flour I used brown rice flour. I substitute brown rice flour frequently and it works great in recipes. Additionally, I made my chicken stock from scratch which I almost always do in dishes. I prefer the taste and flavor to store bought. Finally, instead of couscous I used quinoa. Quinoa is a great substitute for pasta or rice and I use it as a base for recipes frequently. I followed the remainder of the recipe as written.

My two boys really loved the chicken in this dish. They weren't as big of fans of the onion and fruit, picking around it to eat the rest of the chicken. The one change that needs to be made to the recipe is the amount of salt. There was nowhere near enough salt in the recipe. I salted my chicken stock and the dish was still undersalted. The cinnamon flavor could also be increased to 1 1/2 tsp like the cumin and ginger. Overall, an easy crockpot recipe that was very kid friendly.

For the recipe go to Chicken Tagine.

Moroccan Snack Mix

I snack all the time. I have never been one of those people that can eat three meals a day and feel full. Instead I eat small meals throughout the day. Part of this need to eat all the time goes hand-in-hand with my inability to sit still. My kids help this problem by creating messes as soon as I clean them up. They seem to have an ability to see me sit down and have a disaster that needs mommy's attention. Since I have given up gluten I have tried to find new high protein snacks to keep me full. One of my favorite snacks is nuts. They are delicious and great at keeping me full during my busy days. Last week I tried a new recipe for Moroccan Snack Mix from the September issue of Family Circle magazine, which with 6 grams of protein looked perfect for daytime snacks.

This recipe has 15 ingredients. It takes 10 minutes of prep and 1 hour and 5 minutes of baking time and makes 20 servings. I had no problems finding any of the ingredients and made no ingredient modifications. Make sure to fully dry the chickpeas before baking. If the chickpeas aren't dried adequately they won't become crispy. Instead they will be slightly soggy and not have a roasted texture. Additionally, the mixture needs to be stirred every 15 minutes to ensure even browning. I didn't let the mixture cool before adding the apricots and dates. I wanted the spices to incorporate with the fruit and adding them when still hot I figured would help with this process. I followed the remainder of the recipe as written.

With 6 grams of protein this snack mix is a great option for daytime snacking. However, my husband thought that the nuts weren't spicy enough and my two boys weren't fans of the mixture in general. The chickpeas weren't as crunchy as I would have liked. If I made this recipe again, I would let the chickpeas dry longer than the recipe states. Additionally, I would add chili powder in order to up the spiciness and add more flavor. With these changes I think this mix would be even better.

For the recipe go to Moroccan Snack Mix.

Apricot Wheat Germ Muffins

This week I have been visiting family in the mountains. My two boys have been busy playing and adventuring while my mother-in-law and I are cleaning up my in-laws house. It has also allowed me to catch up on all my blog posts, which often get placed on the back burner and get forgotten. As you may have noticed in my recent posts I am working on my breakfast routine. My two boys are doing great and have cut down dramatically on their sugar and white flour consumption. They have also been drinking more water and  complaining less about the change in their diet. So how am I doing? I have been eating breakfast everyday for the last couple of weeks. When I first started I thought that it would be horrible, but I am feeling better and drinking more water, feeling more energetic and my weight is down to what it was before I had my first son. It may only be a few pounds, but I am very happy. A couple of weeks back I tried a new recipe for Apricot-Wheat Germ Muffins from Eating Well magazine, which looked perfect for a healthy breakfast.

This recipe has 14 ingredients. It takes 1 hour of total time, a half hour of which is active and makes 12 muffins. For the orange juice I squeezed my own. Oranges are cheap right now, much cheaper than the price of orange juice and fresh tastes so much better in recipes. Instead of using brown sugar I used splenda brown sugar for baking. The finished product does have a slight splenda taste, but it was mild enough that my two boys did not notice. I did chose to leave out the grated orange zest. I had grated the orange peel to use and put it in the fridge. However, my youngest child decided to dump it on the floor, so I left them out of the recipe entirely. I followed the remainder of the recipe as written.

These muffins were very popular with my two boys. They liked that they had apricots and didn't notice that they also were packed with wheat germ and whole-wheat flour. I ate a number of these muffins as soon as they came out of the oven. They are filling, without being heavy and are a great combination of taste and nutrition. Overall, another great breakfast muffin recipe.

For the recipe go to Apricot-Wheat Germ Muffins.

Healthy Energy Bars

When I was younger I was very active. I was on the swim team, I danced and I competed in marathons. All of my free time involved doing something physical. After having kids all my free time started being eaten up by spending time with my kids (which don't get me wrong I love!). Taking them to t-ball practice, play-dates, and school activities. My workouts have been delegated to workout videos and yoga. While my type of workouts have changed I am still very active. I hardly ever sit down and I am always looking for something to eat to keep my energy levels up. As I was looking through the pages of the July/August issue of EatingWell Magazine I noticed a recipe for Energy Bars which looked perfect for my busy workout and life schedule.

This recipe has 8 ingredients. It takes 1 1/4 hours of total time, 15 minutes of which is active and makes 12 bars. I chose to double this recipe. My boys have been known to eat the majority of any granola bar recipe that I make so in order to actually have enough energy bars I figured I should double the recipe. I was unable to find straight pumpkin seeds, so instead I used a combination of sunflower and pumpkin seeds. Instead of using light corn syrup I went to the health food store and bought brown rice syrup. For the rolled oats I used old-fashioned since that is what I already had at home. I also bought the crispy brown rice cereal at my local health food store. I tried my regular local grocery store and wasn't able to find it at all. Instead of following the recipe to press the bars before going into the oven I modified to make it easier. I sprayed a spatula with non-stick cooking spray and pressed as hard as I could with my body weight. This method worked well and was easier than the written instructions. I followed the remainder of the recipe as written.

I wasn't sure if my two boys would eat these energy bars. They aren't overly sweet from the brown rice syrup, which I liked, but with kids it can be hit or miss. I was very happy when my oldest told me they were delicious. My two boys ended up eating more than half the batch. I liked that these bars are filling, not overly sweet and have a great taste. They were perfect after one of my workouts and I would definitely make these again.

For the recipe go to Energy Bars.

Moroccan Ribs

I have two very food adventurous children. They will normally at least try anything that I put in front of them. I have had a lot of people over the years tell me that I am lucky to have kids that are so open to new things. This is partially true. I am very happy that my kids will try almost anything, but a lot of groundwork was put into place for this to happen. First and foremost I don't keep snacks in my house. If you look into my cupboards you will find ingredients, not packaged snacks. My fridge is full of fruit, vegetables and low-fat diary. All this is part of my food plan with my kids. They will always at least try their dinner knowing that if they don't eat it mommy will not be catering to making another meal. Kids and adults eat the same meals in our house. I also don't force food in my house, if they don't eat their serving for dinner, it goes into the fridge for when they are hungry later. This doesn't mean that they don't get special treats occasionally. The emphasis is on the word 'treat'. This summer if my oldest finishes one of his workbooks, he gets gelato from the restaurant down the street.  `He knows that if he doesn't do something to earn it no gelato will be coming his way. All of this food foundation became apparent yesterday at the park. My oldest had befriended a little girl around his same age. He started talking about how much he loved all the stir-fry that his mommy made and that I was making Kung Pao Chicken for dinner. The little girl told my son that she had never eaten Chinese food and that they only ate 'American'. My son looked at the girl confused for a couple of minutes not understanding at all what she was talking about. I had to tell my son later that not everyone eats the large variety of food that we do, he told me that was 'weird'. Love the things that come out of kids mouths! Given that I attempt to expose my kids to new flavors and spices a recipe for Moroccan Ribs from the June issue of Family Circle caught my attention, and I decided to try it when I discovered it was prepared in the crockpot.

This recipe has 18 ingredients. It takes 20 minutes of prep and 6 hours on high in the crockpot and makes 4 servings. I did have to make a few modifications to the ingredients. I have never had great success with finding cheesecloth in my area and I have never seen all-spice berries, so I changed the spices. Instead of whole allspice berries and whole cloves I substituted 1/4 tsp each of ground allspice and cloves. I added the spices to the chicken broth mixture before pouring over the chicken. I always make my own chicken broth and this recipe was no exception. Since I don't salt my stock I added an extra 1/2 of salt to the recipe ingredients. For the orange juice I squeezed fresh oranges. The prices during the summer are very low on oranges and fresh squeezed tastes significantly better in recipes. My ribs were falling off the bone when they came out of the slow-cooker, so don't let the magazine photo be deceiving, your ribs will not be nicely held together like that. Mine were more chunks of ribs, which actually worked very well with the vegetable/fruit medley when spooned over the rice. I followed the remainder of the recipe as written.

My two boys were very impressed with this recipe. They loved the taste of the apricots and prunes and didn't even notice that I served the dish with brown rice since I had run out of couscous. I have been trying to transition my family over to brown rice and significantly reduce the amount of white rice that we consume. So far it has been going well and this dish was perfect over brown rice. My husband liked this recipe much better than the crockpot bbq ribs I tried last week. He thought the flavors on this dish were delicious and that the ribs were fall off the bone tender. I liked that this recipe was different from your run of the mill crockpot rib recipe. It's nice trying a change of pace to my normal recipe routine. Overall, an interesting new spin on a crockpot rib recipe.

For the recipe go to Moroccan Ribs. (registration required)

Family Circle Moroccan Beef Stew

I love stew. There is something extremely comforting about sitting down with a warm bowl of homemade stew. Plus, there are normally delicious leftovers to heat up the next day to enjoy the dish all over again. My two sons are both in stages where they decide that they hate all the foods they used to love. Last week cheese was my youngest sons favorite food, this week he told me at lunch that he hates cheese. Luckily stew is one of their favorite foods and that hasn't changed even with their varied food choices. My favorite meat to use in stew is beef. I love how tender beef becomes after sitting on the stove for hours. The February issue of Family Circle Magazine had a recipe for Moroccan Beef Stew, which looked full of flavorful ingredients and perfect for my stew loving family.

This recipe has 14 ingredients. It takes 15 minutes of prep and approximately 2 hours of cook time and makes 6 servings. The biggest modification I made to the recipe was to make my own beef stock. Homemade beef stock is actually very easy and has a great impact of the flavor of homemade stock and stew. Roasting the beef bone before adding the vegetables and water brings out a great flavor to the stock. For the beef I made sure to buy a high quality cut of beef chuck, I have tried buying cheap cuts in the past and even after extensive cooking time they still were tough and full of tendons. I chose to serve the stew over pearl couscous. This was the first time that I had served this type of couscous to my family and my kids thought it was great and loved the shape. I followed the remainder of the recipe as written.

The combination of the fruit and beef blended well together and the stew came out very tender. I liked the inclusion of spinach in this recipe, it provides great nutrition and brings all the flavors together nicely. My two kids loved the pearl couscous and it will be something that I serve more of in the future. Overall, an easy and delicious tasting stew recipe.

For the recipe go to Moroccan Beef Stew.

Bon Appetit Wild Rice, Fruit, and Pecan Stuffing

Growing up Thanksgiving was always a major event. My mother was one of twelve kids, so large family functions were always the norm. Thanksgiving was always exciting. My mother would make lists weeks ahead of everything that needed to be cleaned, cooked, etc. and eventually her bigger lists would span smaller lists and so on and so forth. The menu would normally stay pretty consistent with turkey, stuffing, and lots of sides. For me everything centered around the stuffing. I absolutely love stuffing and every variation that can be made. A couple of years back I made a rice stuffing, which was delicious and different than traditional stuffing recipes. As I was looking through the November issue of Bon Appetit magazine I noticed a recipe for Wild Rice, Fruit, and Pecan Stuffing, which looked low in fat and full of flavor.

This recipe has 16 ingredients. It makes 8 to 10 servings and takes approximately an hour and a half to prepare and cook. The ingredients in this recipe caused me a few problems. I was only able to find 4 ounce packages of wild rice after looking at multiple stores. Apparently wild rice isn't a common ingredient in my area. Luckily they had the small packages of generic wild rice, which is what I bought. I prepared my own chicken broth. The taste of homemade is much better, and it allows me to make it without all the added salt of the store bought variety. I found that the wild rice took even longer than the forty minutes suggested by the recipe. I followed the remainder of the recipe as written.

The wild rice in this recipe had a great slightly nutty flavor, which worked well with the dried fruit and pecans. This recipe is a great alternative to traditional high fat stuffing. Additionally, the minimal amount of fat comes from olive oil, not butter. My two boys particularly enjoyed this dish. Granted they picked out the dried fruit and nuts, but for them that's progress. Overall, a great non-traditional stuffing recipe, that would work well with a variety of main courses.

For the recipe go to Wild Rice, Fruit, and Pecan Stuffing.

Bon Appetit Spanish Trail Mix

As I've stated numerous times before, with two growing boys I make a ton of snacks. If given the option, my two boys would eat all carbs and no protein snacks, which would lead to two very cranky young men by the end of the day. Therefore, I try to make at least one snack a week which is high in protein and good fats, such as nuts. The January issue of Bon Appetit magazine had a recipe for Spanish Trail Mix, which looked nutritious and full of protein.

I made a number of major modifications to this recipe. The stores in my area are limited, so I substituted based on what was available locally. First, I had chourico sausage which I had purchased on clearance a while back, which I substituted for the smoked chorizo. Since my sausage was different than the once used in the recipe, I cut the chourico into cubes and quickly cooked it on the stove-top. Second, the only paprika I have been able to find at the grocery stores in my area is McCormick, so I used what I already had, instead of smoked paprika like the recipe states. I understand that the smoked paprika would have had an earthier undertone, but I like to utilize the ingredient which I already have in my pantry. Thirdly, I used dried dates. The recipe uses cubed pitted dates (which I assume are fresh). I have never seen a fresh date in my area, so I used what was available. The dried dates added a sweetness to the almonds, which I liked.

My husband absolutely loved this trail mix. His favorite part were the smoked almonds, which he has now decided are one of his favorite snacks. My youngest liked this recipe, my oldest was indifferent. I liked how high in good protein and fats this snack is, making it a better option than white bread, which is the snack my two boys usually go for first. This is an easy recipe, which could be substituted with a variety of ingredients and makes a delicious, higher protein snack.

For the recipe go to Bon Appetit Spanish Trail Mix.