Good Lifestyle

When you need a nosh, which is filled withantioxidants, mayhelp reduce inflammation in the body, and can evenhelp support weight loss goals, sonuts should definitely be on your rotation. And while you can stick on old cashew nuts, almonds and simple pecans, whip an seasoned nut blend gives the nuts a little more zing and enthusiasm.

In less than 20 minutes, you can welcome a house seasoned walnuts that goes well on a salad, mixed with dried fruits, a mixture of trails, or just by itself. Feel free to customize with the nuts and seeds you have available - they mix well together. Then make sure to check our list of the100 the easiest recipes you can do.

This recipe is the permission of Lauren Manaker MS, RDN, LD, CLEC, member of ourCouncil of medical experts. She is also the author of the cookbookThe first time of revenue recipes of mother's pregnancywhere this and 74 other recipes packed in nutrients are presented.

Ingredients

1 cup of non-salty sliced ​​almonds
1 not salary cashew cup
1 cup of non-salty pecans
1 cup of unsalted shell sunflower seeds
1 tablespoon coconut oil, fondue
1/3 Cup of nutrition yeast
1 teaspoon of chile powder
1/2 c. TSP Paprika
1/2 c.
1/4 c. Garlic powder tea
1/4 c. Onion powder tea

How to do it

1. Preheat the oven to 325 F. line a pastry plate with parchment paper.
2. In a large bowl, combine almonds, cashew nuts, pecans, pumpkin seeds and sunflower seeds and mix with coconut oil.
3. Spread the nuts in a single layer on a pastry plate.
4. In a small bowl, combine nutritional yeast, chili powder, paprika, salt, garlic powder and onion powder. Sprinkle the nut mix uniformly.
5. Cook for 10 minutes, stir, then cook another 10 minutes.
6. Store in an airtight container at room temperature for 5 to 7 days.

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