Paleo Honey Mustard Roasted Nuts

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I don't know about you, but "Pub Mix" holds a very solid place in my memory. Not just any Pub Mix--what I'm thinking of is the kind with those crunchy honey mustard pretzel bites. When I was younger, I would pick my favorite bites out of those types of mixes, and leave the less tasty bits for everyone else. ...I would *never* do that these days. Never. ;)

These Honey Mustard Roasted Nuts are more like trail mix than pub mix, but their savory, toasty flavor hits the spot. They're tossed in a spicy mix and a bit of real honey and then roasted until they're perfect crunchy and addicting. 

You could throw them on a salad, and them to an antipasti board, or toss a container of them into your bag for a snack on the go. Or, you know, eat them with your fingers directly from the pan they cooked on. They'll still be warm, and they'll fill the kitchen with a rich, nutty scent. I'd be a liar if I told you I didn't eat at least a handful of these that way. 

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I'd also be a liar if I told you I didn't pick out my favorite bites from this mix (cashews!!), and leave the rest for everyone else to eat. But that's besides the point. The point is, these nuts are totally the replacement you need for any pub mix, or savory snack-like item. 

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Paleo Honey Mustard Roasted Nuts

Published June 3, 2015 by Caitlin Sherwood

Serves: 8   |    Active Time: 35 minutes

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Ingredients:

2/3 cup cashews

2/3 cup almonds

2/3 cup pecans

1/4 cup sunflower seeds

1 teaspoon coconut oil

1 teaspoon honey

2 teaspoons mustard

1/8 teaspoon paprika

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon salt

Optional: dash cayenne

Optional: dash of Worcestershire Sauce

Directions:

1. Preheat the oven to 325°F.
2. Melt the coconut oil and honey in the bottom of a medium mixing bowl. Stir in the mustard and the spices (and the cayenne/Worcestershire sauce, if using). Add the nuts and seeds to the bowl, and toss to coat.
3. Spread the nuts out on a baking sheet in a single layer. Place them in the oven, and bake for 20-25 minutes, stirring every 10 minutes. Nuts should be golden brown. Remove from oven and allow to cool for 10-15 minutes before eating. Allow to cool completely before storing in airtight container.

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Lemony Garden Vegetable & Chicken Soup

Update 1/27/2018: I love photography, and have learned a lot over the last few years! This recipe is on of the most popular on my blog, but it's images we lacking, so I shot new ones. One of the original photos is at the bottom of this post if you need it as a reference. Hope you enjoy this one! 

My middle name is Summer, and I'm not just saying that. I've always loved that my middle name is Summer because when I use the saying, it rings true in more ways than one. My first name is fine but Summer... That's something I can identify with. It's a bit off beat, and outdoorsy, and warm. It's full of light and fun to write. Plus, I loooove summer, so it just fits.

About now, you may be wondering why this post, titled Lemony Garden Vegetable and Chicken Soup, is all about summer. Soup and summer aren't usually thought of as a "match". But I have a few reasons to share a soup recipe with you on this bright summery day.

Lemon Garden Vegetable & Chicken Soup

Paleo, Gluten-Free, Grain-Free    |   Caitlin Sherwood   

Feel free to flex your creative muscle with this recipe. Every garden is different, so every garden vegetable soup should be different, too. The instructions below are for either a pressure cooker (Instant Pot) or simply using a soup pot on the stove.

Serves: 4   |    Total Time: 20 minutes using Instant Pot

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Ingredients:

• 1 tablespoon coconut oil
• 1 pound chicken breasts (boneless, skinless), cut into bite-sized pieces
• 1 leek, sliced thin OR 1/2 cup yellow onion, diced
• 3 cloves garlic, minced
• 2 large carrots, diced
• 2 stalks of celery, diced small
• 1 medium zucchini, cut into bite-sized pieces
• 1 medium summer squash, cut into bite-sized pieces
• 1 14-ounce can diced tomatoes
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Juice from 1 lemon, plus additional lemon slices for garnish
• 6 cups chicken broth OR bone broth
• 1/4 teaspoon each salt & ground black pepper
• 2 cups fresh baby spinach OR 1 cup frozen chopped kale
• Optional additional veggies: 1 cup fresh sugar snap peas, chopped; 1 cup fresh asapragus, chopped

Directions:

1. Heat the coconut oil in the bottom of your Instant Pot on the sauté setting, and add the leeks/onion and garlic to the pot.
2. When the leeks/onions are soft, add the chicken, carrots, celery, zucchini, summer squash, canned tomatoes, rosemary, thyme, salt, pepper, and if using, the asapragus and and sugar snap peas. Pour in the broth and lemon juice, and stir.
3. Secure lid on Instant Pot, and turn to Soup setting. Set timer for 4 minutes, with the vent sealed.
4. When timer goes off, release pressure. Add spinach/kale and stir.
5. Serve in bowls and top each bowl with a single lemon slice. Serve hot!

Marinated Cherry Tomato Salad

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I wrapped up my final semester of grad school last week and have been day dreaming ever since (Yippee!! Recipe for a celebration treat to come! Here's a hint: It involves frosting and chocolate). I have Northern Italy on the mind! My browser's history is rich with images of Misurina Lake, old Castles with winding roads backdropped by and jagged mountains, and Tiramisu. Don't forget about the glass lakes, or storybook farm scenes either. 

In the fall, I'll be traveling to Iceland, Germany, Austria, and Italy for two weeks! My mom and step-dad, who have been using Bavaria as a home base for the last year and a half, will join Oliver and I for the adventure. The trip is still months away, but a girl can day dream, right? I'll also be using my day dreams as recipe inspiration until I can taste the real deal. 

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This salad is not Italian, but it has tomatoes, basil, and balsamic vinegar, which is most of the way there, right? ;) It's also a fantastic summery break from the surprise spring snow storm we just got (Ugh!). 

Italian or not, what makes this salad so good? The answer is easy: the tomatoes are marinaded in a bold dressing that is tart and sweet until their natural flavors are amplified. To turn this into a proper salad, you can spoon the marinaded tomato mixture over a bed of lettuce (my favorite these days is butter head or buttercup).

From the spoon or from a plate, Salude! Here's to the near future, and all of the fun it holds. 

Marinated Cherry Tomato Salad

Published May 11, 2015 by Caitlin Sherwood

Serves: 4   |    Active Time: 30 minutes

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Ingredients:

1 lemon, zest and juice

2 tablespoons balsamic vinegar

1/4 cup olive oil

1/4 teaspoon salt

1/2 teaspoon honey

1/2 teaspoon minced garlic

6 large leaves of lettuce (my favorite variety is butter head, but anything will work)

1 pint cherry tomatoes, cut in half (cherry tomatoes in various colors make this salad gorgeous, but it’s not necessary)

1 cucumber, sliced thin

1/4 cup minced red onion

2 tablespoons fresh basil, minced

2 tablespoons fresh parsley, minced

Optional: freshly cracker pepper

Directions:

1. In a medium-sized bowl, combine lemon juice and zest, balsamic vinegar, olive oil, salt, honey, and minced garlic. Whisk to combine.
2. Add sliced cherry tomatoes, cucumber, and red onion to vinegar mixture and stir. Set aside for at least 15 minutes so that flavors can intermingle.
3. To serve: Spread lettuce leaves out in the bottom of a serving bowl or platter. Add fresh basil and parsley to tomato mixture, stirring to incorporate. Use a slotted spoon to transfer tomato mixture to the serving dish, and then drizzle any remaining vinegar mixture over the top of the salad. Top with freshly cracker pepper to taste and serve.