Healthy-ish

Homemade Trail Mix with Cinnamon Pecans, Pistachios, Sesame Sticks, Cranberries & Chipotle Pepper

An Irresistible & Addicting Homemade Snack
February 9, 2017
Story By: Mandy Kellogg Rye
Filed Under > Food

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Homemade trail mix with pecans, pistachios, sesame sticks & more - recipe by @waitingonmartha

I’m a snacker.  In fact, I never like to have the stuff around in the house because I will devour it all in one sitting.  I kid you not.  So when I do get the craving for that salty-crunchy-sweet-and-maybe-spicy bite, I like to take the homemade route, and whip up a batch of trail mix. 

Last Christmas, you remember me loving on Georgia-grown Schermer Pecans.  And I love them looong after the holidays are done.  For my homemade trail mix, I use both their plain pecans and cinnamon pecans, along with salty pistachios and crispy sesame sticks.  To add a chewy, fruity punch, I mix in sweetened dried cranberries and some orange peels.  But THE secret, my friends, is all in the fresh OJ and egg whites.  It coats the trail mix, allowing the brown sugar, salt and chile pepper to cling to it all in the best, best way. I mean my mouth is watering just thinking about it!

Of course, the beauty with trail mix is you can add anything you heart desires.  Though, I do highly, highly recommend the Schermer Pecans with whatever you do choose…they’re divine!  Enjoy!  Truly, MKR

P.S. More goodness with pecans on the blog: Roasted Squash & Quinoa Salad, Skillet Caramel Cinnamon Rolls and Maple Glazed Pumpkin Bread Bites

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Homemade Trail Mix
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Ingredients
  1. 2 cups schermer plain pecans
  2. 1 cup cinnamon schermer pecans
  3. 1 cup shelled pistachios
  4. 2 cups sesame sticks
  5. 1 cup sweetened dried cranberries
  6. 8-10 thin orange peels
  7. 3 tablespoon fresh orange juice
  8. 2 large egg whites
  9. 1 1/2 tablespoon dark brown sugar
  10. 1 1/2 teaspoon kosher salt
  11. 1 teaspoon ground chipotle chile pepper
Instructions
  1. Preheat oven to 250°.
  2. Combine orange peels, orange juice & egg white in a large bowl; stir with a whisk. Stir in plain pecans & pistachios. Combine sugar, salt, and chipotle. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 250° for 1 hour, stirring occasionally.
  3. Remove from oven; cool completely. Stir in cinnamon pecans, sesame sticks and cranberries.
  4. Store in an airtight container for up to one week.
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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Renew: Spiced Chai Tea Latte with Almond Milk

January 27, 2017
Story By: Mandy Kellogg Rye
Filed Under > Breakfast & Brunch

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Chai Almond Milk Latte recipe

There’s nothing I love more than coffee, especially when I have a moment to indulge in a latte at one of my many favorite coffee shops around town.  But for some reason I always forget to indulge in them when I’m at home!  So this month, I set out to change that as I celebrated the little luxuries that just make life better.  And that, for me, is a great chai tea latte.  A perfectly frothy, creamy, spiced but not too sweet almond milk chai tea latte. Plus the ingredients in chai have loads of health benefits.

Black tea is loaded with antioxidants that can help prevent cardiovascular disease, lower cholesterol, and help fight against some kinds of cancer.  Ginger reduces inflammation in the body and is an antioxidant that can lower blood sugar levels, help with nausea and other gastrointestinal ailments. Cardamom, one of my favorite spices, helps with digestion and strengthens the immune system while cinnamon helps control blood sugar and is also one of those good on the gut spices.  Through its fiber content, fennel, can help lower cholesterol and has high levels of potassium and vitamin C.  Cloves have some antibacterial properties, helps fight ulcer pain and aides in digestion. And lastly, black pepper can affect your metabolism in a good way, and may help to prevent the accumulation of fat in the body. 

Making a chai latte is actually pretty simple once you get the hang of it (and shameless plug if you have this tea maker you’ll never go back to the old school stove top way again).  You’ll need warm chai spices, loose leaf organic black tea, and unsweetened organic almond milk, a dash of maple syrup (agave or stevia works too), and a pinch of cinnamon.  Next all you’ll do is steep your tea and chai spices in boiling water.  Here you can sweeten the pot with maple syrup, agave syrup or stevia, and add your almond milk.  I like mine extra creamy, so I’m a little heavy handed when I mix in this step!  To top it all off, I sprinkle a dash of ground cinnamon.  Then voila, a frothy chai tea latte you could order down the street is piping hot and ready to enjoy in the comforts of your home! And P.S. this tastes just a good poured over some ice and enjoyed cold.  Truly, MKR

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Spiced Chai Tea Latte with Almond Milk
Serves 2
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 2 tablespoons chai spices blend placed into a tea infuser
  2. 2 bags loose leaf organic black tea
  3. maple syrup, agave syrup or stevia, to taste
  4. 2 cups almond milk
  5. ground cinnamon, to garnish
Instructions
  1. Bring 2 cups water to a boil over stovetop.
  2. Add black tea and chai spices to a saucepan. Reduce heat to low, simmering for 15 minutes. Let steep.
  3. Remove saucepan from heat, adding the almond milk and maple syrup (or any other sweetener).
  4. Stir mixture for a few minutes, and then pour into mugs.
  5. If you want it sweeter, add more maple syrup here.
  6. Lastly, to serve, garnish with a dusting of ground cinnamon.
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Vegetarian Chili Stuffed Sweet Potatoes

An Incredibly Filling and Healthy Dish to Make Tonight
January 16, 2017
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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Vegetarian Chili Stuffed Sweet Potatoes recipe by @waitingonmartha
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It’s that time of year friends; I always find myself craving the hearty warmth of a bowl of chili come January.  But with the new year’s goals to refresh, recharge and renew, I’m leaning towards a healthy, vegetarian (and vegan) option to satisfy those cravings.  Enter my Vegetarian Chili Stuffed Sweet Potatoes…each bite is just as as comforting as it sounds. 

Like nachos (you know I love my nachos as seen here, here and here), stuffed sweet potatoes offer a plethora of options for loading and stacking and filling.  Here, I used a mixture of three types of beans (pinto, kidney and black beans) to make up the base of the chili.  Next, I added white onion, green onion, garlic, a few jalapenos and all the spices to give it enough heat, and just a bit of corn to give it that sweet.  See, I’m such a sucker for the culmination of the sweetness of the sweet potatoes with the spice of the cayenne, paprika and cumin.  It’s the perfect counterbalance that has me going back for more and more. And with plenty of protein and fiber packed in each bite, I can happily say it’s an incredibly filling and healthy dish.  Enjoy!  Truly, MKR

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Vegetarian Chili Stuffed Sweet Potatoes
Serves 4
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 4 large sweet potatoes, baked
  2. 2 tablespoons olive oil
  3. 1 large white onion, diced
  4. 1 large red pepper, seeded and chopped
  5. 1 large green pepper, seeded and chopped
  6. 1 large jalapeno pepper, seeded and chopped
  7. 6 cloves garlic, crushed and chopped
  8. 2 cup vegetable broth
  9. 1 32- ounce can crushed tomatoes
  10. 1 tablespoon tomato paste
  11. 1 can black beans
  12. 1 can dark red kidney beans
  13. 1 can pinto beans
  14. 1 cup roasted corn
  15. 1 tablespoon ground cumin
  16. 2 tablespoons chili powder
  17. 1 tablespoon cayenne
  18. 1 teaspoon coarse salt
  19. Toppings: chopped green onion, white onion, cilantro, sour cream (optional)
Instructions
  1. Bake your sweet potatoes in the oven (400 degrees) until full cooked. 20-40 minutes depending on size. I like to wrap my sweet potatoes in tin foil and prick with a fork to allow for faster cooking.
  2. While sweet potatoes are cooking begin your chili. Over medium heat, add oil to a deep pot or dutch oven and add garlic, onion, peppers, and jalepeno. Saute 5 minutes to soften vegetables. Next add vegetable broth, tomatoes, black beans, red kidney beans, pinto beans, and corn; stirring to combine.
  3. Season chili with cumin, chili powder, cayenne, and salt. Thicken chili by stirring in tomato paste. Simmer over low heat about 10 minutes. Place sweet potatoes in a large casserole dish and split. Scoop chili over each potato and garnish with toppings. Enjoy!
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