If you saw my fitness post earlier this week, you'll know that my process of trying to make the shift to a healthy lifestyle is only half exercise. The other very important part is eating right! I've cheated a couple of times on cheese and whole wheat tortillas, but I haven't had bread, cake, candy, or many carbs since December and I don't find myself craving sweets as much. Protein-filled snacks like nuts and seeds have been great to combat the munchies, and this pepita crunch is a super easy and wonderfully versatile snack mixture.
You'll need:
1 large egg white
1 tsp light agave nectar
1/2 tsp garam masala or curry powder
1/2 tsp kosher salt
1/8 tsp cayenne pepper
1/8 cup raw cashews, coarsely chopped
1/8 cup pistachios
1/4 cup shelled pumpkin seeds (pepitas)
1/4 cup shelled sunflower seeds
Preheat oven to 300°. Line a baking sheet with foil or silicone baking mat. Whisk egg white, agave, garam masala, salt, and cayenne in a medium bowl. Add nuts and seeds and toss to coat. Using a slotted spoon, transfer mixture to baking sheet, letting excess egg drip back into bowl. Bake, tossing once, until mixture is golden brown, 20–25 minutes. Let cool on baking sheet.
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