Paleo Chocolate Cherry Muffins

                                          

Again, I have a new favorite flour, almond flour!  It bakes up so moist and it is full of healthy fats and protein.  I got this recipe off of the blog, againstallgrain.com.  There is also a cookbook, "Against All Grains".  The author is Danielle Walker.  She has some delicious recipes.  This cookbook is great if you are eating a diet low or void of grains.  I love whole grains and my family eats a wide variety.  However, any recipe that is full of whole foods (grains or no grains, gluten or no gluten, dairy or no dairy) and is worthy of posting then I don't keep it a secret! 

Complements:  againstallgrain.com

4 large eggs
1/4 cup honey
1 teaspoon vanilla
1/4 cup cacao butter, melted (I used coconut butter)
1/4 cup coconut milk (I used full fat coconut milk from the can)
1/4 cup coconut flour
1/2 cup blanched almond flour (the almonds have been quickly boiled and skin removed, in blanched almond flour the almonds have been processed slightly to make a "lighter" flour)
1/4 cup raw cacao powder (this is raw chocolate powder, you could use "regular" cocoa powder too)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chocolate chips
3/4 cup sweet cherries, pitted and roughly chopped

Preheat your oven to 350 degrees and line a 12 cup muffin pan with cupcake liners.  In a stand mixer fitted with a paddle attachment, cream the eggs with the cacao butter for 30 seconds to a minute on medium high speed.  Add the honey, vanilla and coconut milk then beat for a minute longer until fully incorporated.  Combine the coconut flour, almond flour, cacao powder, baking soda, and salt in a small bowl.  Using a sifter or a fine mesh strainer, sift the dry ingredients into the wet.  Beat for one minute, scraping down the sides to make sure everything is mixed well.  Stir in the chopped cherries and chocolate chips by hand.  The batter should be fairly think and lumpy.  Spoon the batter into the prepared muffin pan, filling each cup to 3/4 full.  Bake for 15-20 minutes.  Try not to over bake them.  You can store these in an air tight container on the counter or in the refrigerator.  They also freeze well.  You can top with a cherry pie filling and whip cream or they are delicious all by themselves!  Enjoy!

Zucchini

                                            
Zucchini, oh the endless possibilities!    Zucchini Salsa, Sweet and Spicy Zucchini Pickles and yes even zucchini milk. 

Zucchini Salsa
Adapted from: www.food.com

10 cups zucchini, shredded
4 onions, chopped
2 green pepper, chopped
2 red peppers, chopped
1/4 cup pickling salt
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
1 teaspoon turmeric
2 cups white vinegar
3/4 cup brown sugar
1 teaspoon nutmeg
1 teaspoon pepper
5 cups chopped ripe tomatoes
2 tablespoons organic cornstarch
12 ounces tomato paste

Day one:  In a large bowl combine: Zucchini, onions, green pepper, red pepper and the salt.  Mix together, cover and let stand over night.
Day two:  Drain well and put into a large pot.  Add mustard, garlic, cumin, turmeric, vinegar, brown sugar, nutmeg, pepper, cornstarch, tomatoes and tomato paste.  Bring to a boil and simmer for 15 minutes.  I then placed them in sanitized pint jars and boiled them in a water bath for 20 minutes.  This recipe made 8 pint jars.  Enjoy!

Sweet and Spicy Zucchini Pickles
 Adapted from: Martha Stewart Living

2 pounds (about 4 cups) zucchini
1 medium onion
2 heaping tablespoons real salt
2 cups ice cubes
1 1/4 cup apple cider vinegar
1 1/4 cup white vinegar
2 cups cane sugar
1 teaspoon whole mustard seed
3/4 teaspoon whole black peppercorns
1/4 teaspoon ground turmeric

Sterilize the jars for your pickles by submerging them in boiling water for 10 minutes.  Slice zucchini 1/8 inch thick.  Halve the onions and slice thinly as well.  Place zucchini in a large bowl.  Toss with 1 1/2 tablespoons of salt and 1 1/2 cups of ice.  In a separate bowl, toss onion with the remaining salt and then again with the remaining ice.  Refrigerate for 3 hours

Separately drain zucchini and onion.  Rinse and drain again.  Bring the rest of the ingredients to a boil.  Add the onion and return to a boil.  Add the zucchini and remove from heat.  Ladle zucchini and onions into hot, sterile jars.  Bring liquid to a boil again and fill the jars leaving 1/2 inch headspace.  Top with a new lid and band.  Process in a hot water bath for 15 minutes.  This recipe made 4 pint jars.  Enjoy!

Zucchini Milk
You can use this in replace of milk when baking or cooking!

Wash as many zucchinis as you would like.  Place in blender and puree until smooth.  Add a bit of water if you need to help break up the zucchini.  Freeze in freezer bags.  Enjoy!

The Perfect Bowl of Quinoa

                                          

Quinoa can be used for sweet or savory dishes.  It is packed full of 8 different amino acids (proteins).  You can buy quino in a variety of colors.  I will often keep a pot of quinoa in the fridge so it is available whenever I need it.  You can add it to salads, soups or as a side dish for meals or just a quick snack.  Add any sauce or seasonings you would like.  You can cook it in the mornings with vanilla, a splash of milk (any kind), cinnamon and raisins just like a bowl of oatmeal.  I will eat it with a diced up boiled egg mixed in and fresh mozzarella crumbled over the top.  Check out my site for a variety of quinoa recipes. (To the right on the side bar there is a label for "quinoa".) The possibilities are endless.  Maybe you have already discovered the joy of quinoa!

Complements:  Feeding the Whole Family

1 cup quinoa
1/2 tsp. sea salt
1 3/4 cups water

Rinse quinoa with water and drain.  (The surface of quinoa has a chemical called, saponin.  This is a natural coating.  It can have a bitter, soapy taste.)  Place rinsed quinoa, salt, and water in a 2 quart pot.  Bring to a boil, reduce heat to low, cover, and let simmer 15 to 20 minutes (usually closer to 15 minutes).  Don't stir the grain while it is cooking.  Test for doneness by tilting the pan to one side, making sure all of the water has been absorbed.  I usually remove it from the heat, crack the lid and let it sit another 5 minutes.  Fluff with a fork before serving.  Enjoy!

Power Bars

                                           

You can make a batch of these, cut them into squares, wrap each square in wax paper, place in an air tight container and store them in the freezer.  Anytime you need a quick snack or fuel before a workout these are perfect!  They are one of my favorite go-to snacks.

1 cup dried apricots (I use 1/2 apricots and 1/2 prunes or raisins) (I LOVE prunes!)
2 pecans (I have used a mix of pecans, walnuts and almonds)
2 eggs
1/4 tsp real salt (or sea salt)
1 tablespoon vanilla extract
1/4 - 1/2 cup chocolate chips (optional, I chop the chocolate chips a little before I add them)

1.  Place apricots (or prunes/raisins) and pecans in a food processor and pulse until the texture of coarse gravel.  (After this step I move the mixture into a mixing bowl before I continue)
2.  Pulse in eggs, salt and vanilla until mixture forms a ball.
3.  Remove the mixture from the food processor and work in the chocolate chips.
4.  Place mixture in a greased 8x8 inch baking dish.
5.  Bake for 20 - 25 minutes at 350 degrees.
6.  Cool before cutting into squares.  They store well individually wrapped placed in a container in the freezer or in an airtight container in the fridge.  Enjoy!

Crunchy Cabbage Salad

                                                      
This isn't a great picture, but this salad is perfect for a warm summer day!  It stores well so you can eat it for many days in a row.

Complements:  Hopkins Healthy Home Cooking

1/3 head of green cabbage
2 stalks broccoli, chopped
5 green onions, sliced thinly
2 stalks celery, sliced thinly
1 package Rameno Noodles (organic Koyo brand) (optional)(leave out if gluten or wheat free)
1/2 cup finely chopped almonds

Dressing:
1/4 teaspoon pepper
3/4 teaspoon salt
1/3 cup olive oil
1 tablespoon sesame oil
1 teaspoon sesame seeds
2 tablespoons water
3 tablespoons rice vinegar

Shred cabbage finely.  Add broccoli, onions and celery.  Crumble dry ramen noodles and stir into salad along with the almonds.  Toss with dressing.  Enjoy!

Shred cabbage finely.  Add broccoli, onions and celery.  Crumble dry ramen noodles and stir into salad.  Toss with dressing.

Paleo Blueberry Muffins

                                               

These are delicious!  They are very moist and very filling.

2 cups organic almond flour (or meal)
1/4 teaspoon baking soda
pinch of salt
4 tablespoons honey
1 cup coconut milk, full fat (from the can)
4 tablespoons coconut oil, melted
2 eggs
1/2 cup fresh blueberries

Preheat the oven at 350 degrees.  In a large bowl mix the dry ingredients (almond flour, baking soda, salt).  In a separate bowl mix the wet ingredients (coconut milk, egg, hone and coconut oil).  Pour into the almond flour mixture and mix to form a batter.  Fold in the blueberries.  Pour batter into paper lined muffin pan cups.  Bake for 20 minutes.  Wait until they are completely cool before removing them from the baking pan.  Enjoy!

Grain-Free Cranberry-Orange Scones

                                             
                                                        These are a new favorite in our house! 

3 1/2 cups almond meal/flour
1/4 cup 100% pure maple syrup
4 tablespoons lemon juice
1 cup orange juice
1 tablespoon baking powder
2 eggs
1/2 cup dried cranberries

Preheat oven to 350 degrees.  Mix all ingredients in a large bowl.  The mixture will be a little bit on the wet side. You could add a little more almond meal if you need too, but I kept the batter as is.   I scooped about 3 tablespoons of batter out onto a cookie sheet and flattened/shaped the scone. Place in oven and bake for 12-15 minutes (they will begin to turn brown on top).  Enjoy!

Mostly Not Potato Salad

                                          

This is a complete meal.  This salad has vegetables that are rich in complex carbohydrates and vitamins/minerals, olive oil as your healthy fat source and tofu, the only source of vegetable protein that is a complete protein (contains all 9 of the essential amino acids).  It is delicious and stores nicely. 

Complements:  "Super Natural Every Day", by Heidi Swanson

4 small pink, red or purple skinned organic potatoes, unpeeled, quartered
Big handful of organic green beans, trimmed and sliced into 1-inch pieces
2 tablespoons whole grain mustard
Extra-virgin olive oil
1/2 - 1 teaspoon cane sugar, agave nectar or honey
Fine-grain sea salt
1/4 cup finely chopped dill
1 small leek, white and tender green parts trimmed and chopped
6 stalks celery, trimmed and diced
1 cucumber, unpeeled, and cut into small cubes
1 tablespoon chopped fresh chives
6 ounces organic, extra-firm tofu, baked (or sauteed) and cut into small cubes

Bring a pot of water to a rolling boil.  Salt generously, add the potatoes, and cook until tender but not falling apart, about 10 minutes.  (I boiled my potatoes, let them cool and then cut them into bite size pieces) Thirty seconds before the potatoes are done cooking, add the green beans to the pot.  Drain the potatoes and beans and set aside.  In the meantime, make the dressing by whisking together the mustard, vinegar, 1 tablespoon olive oil, the sugar and 1/4 teaspoon salt in a bowl.  Alternatively, combine the ingredients in a mason jar and shake until blended.  Taste and adjust if needed.  In a large skillet, saute the dill in a splash of olive oil over medium-high heat.  Add a couple pinches of salt, stir in the leek, and saute until golden and slightly crispy, 4 to 5 minutes.  In a large bowl, gently toss the potatoes and green beans, celery, cucumber, tofu, chives and the leek and add the dressing.  Taste and add a sprinkling of salt, if needed.  Served chilled or at room temperature.  Enjoy!

Loaded Quinoa Veggie Burgers

                                        

I think I could eat these every day!  You can make these up ahead of time and store the uncooked mixture in your refrigerator (for up to a week).  Then they are available to fry up whenever you need a meal or a snack.  You can eat them however you please, but I like them just like they are.

Adapted from :  Whole Living
I like to double the recipe

1/2 cup uncooked quinoa
1 carrot, shredded
4 scallions, sliced
2 cloves of garlic, minced
15 ounces can organic black beans, drained and rinsed
1/4 cup dried breadcrumbs (I think you could substitute corn flour for the bread crumbs)
1 large egg, lightly beaten
1-2 teaspoons ground cumin
3/4 teaspoon sea salt
1/2 teaspoon pepper
safflower oil for frying (1-2 tablespoons)

In a small pot, bring 3/4 cup water to a boil.  Add quinoa, cover and reduce heat to low.  Cook until liquid is absorbed, 12-14 minutes.  In a food processor, pulse quinoa, carrots, scallions, garlic, beans, breadcrumbs, egg, cumin, salt and pepper; pulse until combined but still slightly chunky.  Form the mixture into four even thin patties.  In a large nonstick skillet, heat the oil over medium-high heat; cook burgers until browned, about 5-6 minutes on each side.  Enjoy!

Garden Veggie Antipasto

                                             
I am always looking for new ways to serve a wide variety of vegetables at the dinner table.  This salad is marinated in a tangy vinegar-herb dressing.  I have to be careful not to eat the whole bowl before it gets to the table.  It is also great to snack on throughout the day!  Instead of the herbs listed in the recipe, I used Bragg Organic Sprinkle (pictured above).

Complements:  Diet for a New World

1 small organic cauliflower, cut into florets (I was out of cauliflower and used green beans)
1/2 bunch organic broccoli, trimmed and cut into florets
3 medium organic carrots, cut into sticks

1/3 cup red wine vinegar
1/4 cup olive oil
1 teaspoon dried oregano 
1 teaspoon dried basil     
1 teaspoon dried thyme
1 garlic clove, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Put 1 inch of water in a large saucepan with a steamer basket, cover with the lid, and bring to a boil.  Put the cauliflower, broccoli, and carrots in the steamer basket, cover and steam until the broccoli is bright green in color, about 3 minutes.  Remove the steamed vegetables from the steamer basket; they should still have a crunch.  Put the vegetables in a salad bowl.  Put the vinegar, olive oil, basil, oregano, thyme, garlic, salt and pepper in a jar.  Cover with the lid and shake until the ingredients are well mixed.  Pour the vinaigrette over the steamed vegetables.  Toss until well coated.  Refrigerate for at least 30 minutes before serving.  Serve chilled or at room temperature.  Enjoy!

Double Chocolate Cookies

                                       

Are you looking for a hearty snack that includes chocolate? 

Complements:  The Whole Life Nutrition Cookbook

1/3 cup softened virgin coconut oil
1/3 cup maple syrup
1/2 cup walnuts (or pecans), ground (optional)
2-4 tablespoons whole cane sugar
1/4 teaspoon sea salt
2 teaspoon vanilla
1 teaspoon almond extract (optional)
1 cup organic brown rice flour
1/2 cup arrowroot powder
1/3 cup organic cocoa powder (vegan if necessary)
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 cup organic chocolate chips (vegan if necessary)

Preheat oven to 350 degrees.  Place coconut oil, maple syrup, ground walnuts, sugar, sea salt, vanilla and almond extract into a medium bowl and blend on high with an electric mixer for about 2 minutes. In a separate bowl, mix together the brown rice flour, arrowroot powder, cocoa powder, baking powder and xanthan gum.  Pour the wet ingredients into the dry and gently mix together with a fork or wooden spoon until well combined.  Fold in chocolate chips.  Grease a cookie sheet with coconut oil.  Form dough into balls then gently flatten between the palms of your hands.  Place on the cookie sheet.  Bake for about 12 minutes.  Cool on a wire rack.  Cookies will harden as they cool.  Enjoy!

Spelt Muffins

                                   

These are our new favorite muffin around our house.  In the picture above I modified the recipe a bit.  I think I even added some millet.  However, the recipe is the best when made with the ingredients listed below!

1/2 cup honey
1/3 cup coconut butter
1 cup pumpkin, pureed
2 eggs
1 1/2 cup whole grain spelt flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon pumpkin spice
1/2 teaspoon salt
1/3 cup chocolate chips (optional)

Combine the honey, coconut butter, pumpkin and eggs.  Mix until combined.  Set aside.  In a separate bowl combine the spelt flour, baking soda, baking powder, pumpkin spice, salt and chocolate chips.  Gently mix the dry ingredients into the wet ingredients.  Place dough in muffin cups and bake at 350 degree for 15 minutes (or until they are baked through).  Enjoy!!

Forbidden Rice and Pineapple Salad

This is a rice salad that uses black rice.  Thank you Andrea (from www.thehomeschoolingjourney.blogspot.com) for this excellent recipe.  I made it one morning to eat for lunch.  I could not help but sneak many spoonfuls of this salad all morning before serving it for lunch.  I ate it for lunch 3 days in a row!

1 1/2 cups black rice, cooked
1/2 yellow or red bell pepper, seeded and chopped
1 green onion sliced thinly
1/2 cups crushed pineapple
1/2 cup sliced almonds
1/2 cup olive oil
1 tablespoon raw can sugar
1 tablespoon rice vinegar
1 tablespoon wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup kale, diced into bit size pieces
3/4 cup chopped chicken or marinated tofu (optional)

Cook rice according to the package directions.  While rice is cooking make dressing by combining oil, sugar, vinegars, salt and pepper in a blender.  Blend until smooth.  Adjust seasonings to taste.  When the rice is done rinse it with cool water.  Place it in a salad bowl.  Add the bell pepper, onion, pineapple, kale, chicken or tofu, almonds and dressing.  Mix together and blend.  Chill for at least 1 hour. Enjoy!

Quinoa Bites

These are fabulous!!  You can store the mixture in your refriderator and make them when you need a snack, breakfast, lunch or dinner.  They can be served anytime.  

I have found a lot of variations for this recipe.  You can add chopped chicken and bbq sauce.  You can add crumbed tofu or any chopped vegetables you have on hand.  Be creative and add all the extra flavor you would like.

2 cups cooked quinoa

2 large organic eggs

1 cup shredded carrot

2 stalks green onion, diced

2 cloves garlic, minced (optional)

1/2 cup grated parmesan cheese (or any cheese you are use too (non-dairy is ok)

2 tablespoons flour (any flour)

1/2 teaspoon salt

1/4 teaspoon pepper

(again you can add any other chopped or shredded vegetables, chopped chicken, crumbled tofu or a couple tablespoons of your favorite sauce)

Bring 2 cups of water to a boil.  Add 1 cup of quinoa.  Turn to low and cover.  Cook quinoa for 15 minutes (or until all the water is absorbed).  Preheat oven to 350 degrees.  Mix together cooled quinoa, carrot, eggs, green onion, garlic, cheese, flour, salt and pepper.  Distribute mixture into a greased mini muffin tin, filling each cup to the top (2 tablespoons each).  Bake for 15-18 minutes.  You can dip these in ketchup or bbq sauce or eat plan.  Enjoy!

Millet and Chickpea Salad

 

Need lunch?  This salad stores great for a few days in a sealed container.  You can eat it as a salad or use it to stuff in whole grain pitta bread.

1 cup cooked millet
1/3 cup olive oil
1/3 cup organic lemon juice
salt and pepper to taste
1 bunch of green onions, chopped
1 can organic garbanzo beans, drained
any and all vegetables you have on hand (I added chopped carrots and cucumbers, steamed broccoli and sauteed zucchini and cabbage)

To cook the millet place one cup of water into a sauce pan.  Bring to a boil.  Add 1/2 cup millet to the boiling water.  Turn the heat to low.  Cover and cook for 15 minutes.  In small bowl beat together oil, lemon juice, salt and pepper.  Pour over cooked millet and mix with a fork.  Toss in remaining ingredients.  Cover and refrigerate.   This is great eaten as a salad or stuffed in whole grain pitta bread.  Enjoy!

Chocolate Covered Peanut Butter Banana Bites

 

 

Do these even need an explanation?  Addicting!

melted semi sweet chocolate chips (dairy-free or vegan if needed)

organic peanut butter 

bananas

Slice the bananas into 1 inch thick pieces.  Place on a cookie sheet.  Top banana slices with a dab of peanut butter and cover with melted chocolate.  Place in refrigerator and allow to harden.  These are best stored in an air tight container in the refrigerator.  Enjoy!

Southwest Chicken Mango Quinoa Salad

 

 
 1 1/2 cups quinoa, rinsed and drained if necessary
3 cups organic chicken broth
2 organic chicken breasts, cut into bit size pieces
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup red onion, diced
1/2 red pepper, diced
1 jalapeno pepper, finely diced (I used a 1/2 of a pepper and it was plenty spicy)
1 teaspoon chili powder (I used just 1/2 teaspoon and it was plenty)
2 tablespoons lime juice
1 mango, diced
1/2 cup cilantro, chopped

In a medium size sauce pan, bring the chicken broth to a boil.  Add the quinoa and stir.  Turn the heat down to low and place the lid on the pot.  Cook for 15-20 minutes, or until all of the liquid is absorbed.  In a large skillet or frying pan over medium-high heat, saute your chicken in the olive oil until nearly done.  Season with salt and pepper.  Turn the heat down to medium and add the red onion, red pepper and jalapeno pepper.  Saute, stirring frequently, until onion is translucent, about 5 minutes.  Add the chili powder and stir.  Place the cooked quinoa in large bowl.  add the chicken/onion mixture, lime juice, mango and cilantro and stir until mixed.  Serve immediately, or allow to cool and refrigerate until ready to serve.  Enjoy!

Chocolate Fudge Pie

 

This pie is very rich.  A little goes a long way.  You could omit the crust and it would still slice nicely.  Without the crust you could serve it as a moose.

Crust:
1/2 cup rolled oats (gluten free if needed)
1/4 cup pecans, chopped
2 tablespoons honey
2 tablespoons coconut oil, melted
1 teaspoon vanilla
1/2 teaspoon sea salt
3 tablespoons whole grain flour (any flour will work)

Filling:
1 package firm organic tofu
1 teaspoon cocoa powder
1 teaspoon vanilla extract
2 tablespoons nondairy milk
1/8 teaspoon slat
8 ounces (1 cup) semisweet chocolate chips
2 tablespoons organic agave or honey

Whipped topping:
1/2 cup canned organic coconut milk (the really thick coconut milk that comes in the can, not watered down) or organic dairy whip cream
2 tablespoons organic agave or honey

To make the crust:  Combine all the crust ingredients in a a food processor and pulse to mix.  Press crust evenly along the bottom of a pie pan.

To make the filling:  Melt the chocolate.  Combine all filling ingredients into a food processor or high speed blender.  Blend until super-smooth.  Pour over the pie crust.  Refrigerate until firm (at least 3 hours or even over night).

To make the whipped topping:  Place the canned coconut milk or dairy whip cream into a mixing bowl.  Add the agave or honey.  Whip cream until stiff peeks form.  Top the pie with the whipped topping.

Enjoy!!

Sprouting

Sprouts are an alkalizing, living food rich in vitamins, minerals, proteins and enzymes.  They are easy to

grow and can be added to salads, sandwiches or smoothies!

I like to purchase organic sprouting seed mixes.  You can sprout whatever seeds you have.  Typically if you buy a package of sprouting seeds they will have directions on the package.  

I use a canning jar and sprouting lid.  You can get sprouting lids at any health food store for around $1.50.  The lids have either a plastic or stainless steel mesh covering the top and the lids fit on a wide-mouth mason jar (canning jar).  Sprouting lids make it very simple to drain your seeds after each rinse without loosing the seeds down the drain. 

Here are general directions for sprouting seeds.

Place 1 tablespoon of seeds into a canning jar.  Cover the seeds with water, place sprouting lid on canning jar and soak for 3-4 hours.  Rinse and drain the seeds.  Spread evenly in on the bottom of the jar by shaking the jar lightly.  Sprouts must be rinsed and drained 2-3 times per day and kept from light (placing the sprouting seeds in a cupboard is best).  I typically make a note that reads "sprouts" and post it somewhere where I will see it often throughout the day and it will remind me to rinse my sprouts.  Rinsing your sprouts 2-3 times in a 24 hour period is plenty.  On the 3rd of 4th day they are ready to eat!  You can place them in the refrigerator and use them when needed.  They should last another 2-3 days after placing them in the refrigerator.  If you use sprouts on a daily basis (for smoothies or salads) then as soon as you have one jar in the refrigerator ready to eat you'll want to start another jar sprouting.  This way you won't be without sprouts!  Enjoy!

Trail Mix

Effortlessly keep your metabolism strong by eating frequent snacks and small meals throughout your day! With organic nuts and a bit of organic dried fruit (and don't forget a hint of dark chocolate), trail mix is one of the staple snacks everyone should have available to enjoy whenever they need a quick snack.

2 cups organic raw walnuts
1 cup organic raw almonds
1/2 cup organic dried cranberries
1/4 cup organic dried raisins
1/4 cup organic dark chocolate chips

Mix all the ingredients together. Keep in a sealed jar and always available to grab a handful as a quick and necessary snack. Enjoy!