Planning nutritious meals doesn’t have to be complicated or time-consuming! We’ve gathered 18 delicious, healthy recipes that make balanced eating simple and satisfying. From quick weeknight dinners to flavorful lunches, these dishes prove that wholesome food can be incredibly tasty. Get ready to discover your new favorite meals that will nourish your body and delight your taste buds—let’s dive in!
Quinoa and almond protein bowls
Whip up these quinoa and almond protein bowls for a satisfying lunch that keeps you full for hours. They come together in under 30 minutes using simple ingredients. This recipe makes two generous portions perfect for meal prep.
Ingredients
Quinoa – 1 cup
Water – 2 cups
Almonds – ½ cup
Olive oil – 2 tbsp
Salt – ½ tsp
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa, 2 cups water, and ½ tsp salt in a medium saucepan.
3. Bring quinoa mixture to a boil over high heat, then immediately reduce heat to low.
4. Cover saucepan and simmer quinoa for 15 minutes until all water is absorbed.
5. Remove quinoa from heat and let stand covered for 5 minutes to steam—this prevents mushiness.
6. Fluff quinoa with a fork to separate grains while still warm.
7. Heat 2 tbsp olive oil in a skillet over medium heat for 1 minute.
8. Add ½ cup almonds to the hot oil and toast for 3-4 minutes, stirring constantly.
9. Cook almonds until golden brown and fragrant, watching carefully to prevent burning.
10. Combine fluffed quinoa and toasted almonds in a large bowl, mixing thoroughly.
11. Divide quinoa almond mixture evenly between two serving bowls.
Dense quinoa provides a hearty base that contrasts with the almonds’ satisfying crunch. The nutty flavors deepen when served warm, but these bowls also hold up well chilled for next-day lunches. Try topping with a fried egg or avocado slices for extra richness.
Chia seed pudding with walnuts and honey
Very few breakfasts deliver this much nutrition with so little effort. Chia seed pudding requires minimal prep and rewards you with creamy texture and natural sweetness. It’s the perfect make-ahead meal for busy mornings.
Ingredients
Chia seeds – ¼ cup
Milk – 1 cup
Walnuts – ¼ cup
Honey – 2 tbsp
Instructions
1. Combine ¼ cup chia seeds and 1 cup milk in a jar with a tight-fitting lid.
2. Stir vigorously for 30 seconds to prevent clumping.
3. Add 2 tbsp honey and stir until fully incorporated.
4. Let the mixture sit for 5 minutes, then stir again to break up any seed clusters.
5. Refrigerate for at least 4 hours or overnight until thickened to pudding consistency.
6. Toast ¼ cup walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant.
7. Chop the toasted walnuts into small pieces while still warm.
8. Stir the pudding one final time to ensure even texture.
9. Top the chia pudding with chopped walnuts before serving.
The creamy pudding contrasts beautifully with the crunchy walnuts, while honey provides just enough sweetness without overpowering. For a creative twist, layer it with fresh berries in a glass or sprinkle with cinnamon before serving.
Avocado and nut butter smoothie
A creamy avocado and nut butter smoothie makes the perfect quick breakfast or post-workout fuel. This simple blend delivers protein and healthy fats in minutes. All you need are a few basic ingredients and a blender.
Ingredients
Avocado – ½
Almond butter – 2 tbsp
Banana – 1
Milk – 1 cup
Ice – 1 cup
Maple syrup – 1 tbsp
Instructions
1. Cut the avocado in half and remove the pit.
2. Scoop the avocado flesh into your blender.
3. Add the almond butter to the blender.
4. Peel the banana and add it to the blender.
5. Pour 1 cup of milk into the blender.
6. Add 1 cup of ice to the blender.
7. Measure and add 1 tbsp of maple syrup.
8. Blend on high speed for 45 seconds until completely smooth.
9. Check the consistency—if too thick, add another 2 tbsp of milk and blend for 10 seconds more.
10. Pour immediately into a glass and serve.
For maximum creaminess, use a very ripe banana. Freeze your banana beforehand for an extra-thick, frosty texture. If your blender struggles, pulse a few times before blending continuously. Fresh from the blender, this smoothie has a remarkably velvety, pudding-like texture. The rich avocado balances perfectly with the nutty almond butter sweetness. Try sprinkling with chia seeds or cacao nibs for added crunch.
Roasted chickpeas with mixed nuts
Tired of boring snacks? These roasted chickpeas with mixed nuts deliver serious crunch and flavor with minimal effort. They’re perfect for meal prep or last-minute cravings.
Ingredients
Chickpeas – 2 (15-oz) cans
Mixed nuts – 1 cup
Olive oil – 2 tbsp
Paprika – 1 tsp
Garlic powder – 1 tsp
Salt – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Drain and rinse the chickpeas thoroughly.
3. Pat the chickpeas completely dry with paper towels to ensure crispiness.
4. In a large bowl, combine chickpeas, mixed nuts, olive oil, paprika, garlic powder, and salt.
5. Toss everything until evenly coated.
6. Spread the mixture in a single layer on a baking sheet.
7. Roast for 25–30 minutes, shaking the pan halfway through for even browning.
8. Check that chickpeas are golden brown and nuts are fragrant before removing.
9. Let cool completely on the baking sheet to crisp up further.
Wonderfully crunchy and savory, these roasted chickpeas and nuts make a satisfying snack straight from the bowl. Try sprinkling them over salads or yogurt for extra texture, or pack them for an on-the-go energy boost.
Nut-crusted baked salmon
Unexpectedly simple yet impressive, this nut-crusted salmon delivers restaurant-quality results with minimal effort. Using just a handful of pantry staples transforms ordinary salmon into an elegant main course. Perfect for weeknight dinners or entertaining guests without the stress.
Ingredients
Salmon fillets – 4 (6 oz each)
Pecans – ½ cup
Breadcrumbs – ¼ cup
Dijon mustard – 2 tbsp
Honey – 1 tbsp
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets completely dry with paper towels to ensure the crust adheres properly.
3. Combine pecans, breadcrumbs, salt, and pepper in a food processor and pulse until finely chopped.
4. Mix Dijon mustard and honey in a small bowl until fully combined.
5. Brush the mustard-honey mixture evenly over the top of each salmon fillet.
6. Press the pecan mixture firmly onto the mustard-coated surface of each fillet.
7. Drizzle olive oil over the crusted salmon fillets.
8. Bake for 12-15 minutes until the internal temperature reaches 145°F and the crust is golden brown.
9. Let the salmon rest for 3 minutes before serving to allow juices to redistribute.
Yield perfectly flaky salmon with a satisfying crunchy texture that contrasts beautifully with the tender fish. The sweet-spicy crust pairs wonderfully with simple roasted vegetables or over a bed of quinoa. For an elegant presentation, garnish with fresh dill and lemon wedges to brighten the rich nutty flavors.
Dark chocolate and nut energy bars
Bite into these no-bake energy bars when you need quick fuel. They combine dark chocolate richness with nutty crunch in minutes. Perfect for pre-workout or afternoon slumps.
Ingredients
Dark chocolate chips – 1 cup
Almonds – 1 cup
Dates – ½ cup
Oats – 1 cup
Honey – 2 tbsp
Instructions
1. Line an 8×8 inch baking pan with parchment paper.
2. Chop almonds into small pieces using a sharp knife.
3. Pit dates and chop them into small pieces.
4. Combine dark chocolate chips, chopped almonds, chopped dates, and oats in a large bowl.
5. Heat honey in microwave for 15 seconds until runny.
6. Pour warm honey over dry ingredients and mix thoroughly with a spatula.
7. Press mixture firmly into prepared pan using the bottom of a measuring cup.
8. Refrigerate for 2 hours until completely firm.
9. Remove from pan using parchment paper handles.
10. Cut into 12 equal bars with a sharp knife.
Get ready for chewy dates and crunchy nuts wrapped in dark chocolate. The firm texture holds up well in lunch boxes. Try crumbling one over Greek yogurt for breakfast.
Pumpkin seed and nut granola
Now is the perfect time for homemade granola that actually satisfies. Nutty pumpkin seeds and crunchy almonds create a hearty base that pairs perfectly with yogurt or milk. This simple recipe delivers maximum flavor with minimal effort.
Ingredients
Rolled oats – 3 cups
Raw pumpkin seeds – 1 cup
Raw almonds – 1 cup
Maple syrup – ½ cup
Coconut oil – ¼ cup
Salt – ½ tsp
Instructions
1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. Combine 3 cups rolled oats, 1 cup raw pumpkin seeds, and 1 cup raw almonds in a large bowl.
3. Melt ¼ cup coconut oil in a small saucepan over low heat.
4. Whisk ½ cup maple syrup and ½ tsp salt into the melted coconut oil until fully combined.
5. Pour the liquid mixture over the dry ingredients and stir until everything is evenly coated.
6. Spread the granola mixture in a single layer on your prepared baking sheet.
7. Bake for 30 minutes at 300°F, stirring halfway through to ensure even browning.
8. Remove from oven when the granola is golden brown and smells nutty.
9. Let the granola cool completely on the baking sheet for at least 1 hour to crisp up.
10. Break the cooled granola into clusters and transfer to an airtight container.
A satisfying crunch comes from the perfectly toasted pumpkin seeds and almonds against the chewy oats. The subtle sweetness from maple syrup makes this granola versatile enough for breakfast bowls or snacking straight from the jar. Try sprinkling it over apple slices with peanut butter for an unexpected treat.
Walnut and beet salad with goat cheese
Just roasted beets and toasted walnuts create a perfect fall salad base. Juicy sweetness meets earthy crunch in this vibrant dish. Tangy goat cheese brings everything together beautifully.
Ingredients
Beets – 3 medium
Walnuts – ¾ cup
Goat cheese – 4 oz
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F.
2. Scrub beets thoroughly under running water.
3. Trim beet tops, leaving 1 inch of stem intact to prevent bleeding.
4. Wrap each beet tightly in aluminum foil.
5. Roast beets directly on oven rack for 45-60 minutes.
6. Test doneness by inserting a knife – it should slide in easily.
7. Remove beets from oven and let cool for 15 minutes.
8. Spread walnuts in single layer on baking sheet.
9. Toast walnuts at 350°F for 8-10 minutes until fragrant.
10. Rub cooled beets with paper towels to remove skins.
11. Cut peeled beets into ½-inch cubes.
12. Place beet cubes in large mixing bowl.
13. Drizzle olive oil over beets and toss to coat.
14. Add salt and pepper, tossing again to distribute evenly.
15. Crumble toasted walnuts over beet mixture.
16. Gently fold walnuts into salad with spatula.
17. Crumble goat cheese over top just before serving.
18. Serve immediately at room temperature.
Here the creamy goat cheese melts slightly into warm beets, creating luxurious pockets of tanginess. Toasted walnuts provide satisfying crunch against the tender vegetable base. For extra freshness, serve over bitter greens like arugula or watercress.
Almond flour pancakes with berries
Now, almond flour pancakes offer a gluten-free breakfast that’s both satisfying and simple to make. Nutty flavor pairs perfectly with fresh berries for a morning treat everyone will love. These come together quickly with minimal ingredients.
Ingredients
Almond flour – 1 cup
Eggs – 2
Baking powder – 1 tsp
Milk – ½ cup
Butter – 2 tbsp
Mixed berries – 1 cup
Maple syrup – ¼ cup
Instructions
1. Whisk almond flour, eggs, baking powder, and milk in a medium bowl until smooth.2. Melt 1 tablespoon butter in a nonstick skillet over medium heat (350°F).3. Pour ¼ cup batter for each pancake, cooking 3-4 minutes until edges look dry and bubbles form on top.4. Flip pancakes carefully with a thin spatula when bottoms are golden brown.5. Cook second side 2-3 minutes until firm to the touch.6. Transfer cooked pancakes to a warm plate, repeating with remaining batter and butter.7. Heat berries and maple syrup in a small saucepan over low heat for 5 minutes until berries soften.8. Spoon warm berry syrup over stacked pancakes. Very fluffy and lightly sweet, these pancakes hold their structure well without becoming dense. The berry syrup soaks in beautifully, adding moisture and tart contrast to the nutty base—try topping with extra fresh berries for crunch.
Cashew and lentil curry
Creamy cashew and lentil curry makes for a satisfying, protein-packed meal that comes together quickly. Combine red lentils with cashews for a rich texture that’s both hearty and nourishing. This one-pot wonder is perfect for busy weeknights when you need something wholesome without the fuss.
Ingredients
Red lentils – 1 cup
Raw cashews – ½ cup
Onion – 1, chopped
Garlic – 2 cloves, minced
Coconut milk – 1 (13.5 oz) can
Vegetable broth – 2 cups
Curry powder – 2 tbsp
Olive oil – 1 tbsp
Salt – 1 tsp
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add curry powder and toast for 30 seconds to deepen the flavor.
5. Pour in vegetable broth, scraping the bottom of the pot to lift any browned bits.
6. Add red lentils and raw cashews, stirring to combine.
7. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
8. Stir in coconut milk and salt, then simmer for another 10 minutes until lentils are tender and curry has thickened.
9. Remove from heat and let stand for 5 minutes before serving.
Zesty and velvety, this curry boasts a creamy texture from blended cashews and soft lentils. The subtle nuttiness complements the warm curry spices, making it deeply satisfying. Serve over jasmine rice or with naan for soaking up every bit of the flavorful sauce.
Nutty banana oatmeal with flaxseeds
Packed with energy and ready in minutes, this nutty banana oatmeal delivers lasting morning fuel. Perfect for busy weekdays when you need something wholesome fast.
Ingredients
Rolled oats – ½ cup
Banana – 1 medium
Walnuts – 2 tbsp
Flaxseeds – 1 tbsp
Milk – 1 cup
Salt – ⅛ tsp
Instructions
1. Mash the banana thoroughly in a small saucepan using a fork until no large chunks remain.
2. Add rolled oats, milk, and salt to the saucepan with the mashed banana.
3. Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly to prevent sticking.
4. Reduce heat to low and cook for 5 minutes, stirring occasionally, until the oatmeal thickens to your preferred consistency.
5. Toast walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant, shaking the pan frequently to prevent burning.
6. Remove oatmeal from heat and stir in toasted walnuts and flaxseeds.
7. Let the oatmeal stand for 2 minutes off heat to allow flaxseeds to soften and flavors to meld. Ready to serve warm. Rich, creamy texture contrasts with the satisfying crunch of toasted walnuts. The banana melts into the oats, creating natural sweetness without added sugar. Try topping with extra sliced banana or a drizzle of maple syrup for variation.
Pistachio-crusted chicken tenders
A satisfying crunch meets tender chicken in these pistachio-crusted tenders. They’re surprisingly simple to make at home with minimal ingredients. Anyone can achieve restaurant-quality results with this straightforward method.
Ingredients
Chicken tenders – 1 lb
Flour – ½ cup
Eggs – 2
Shelled pistachios – 1 cup
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Instructions
1. Preheat your oven to 400°F. 2. Place pistachios in a food processor and pulse until finely chopped but not powdered. 3. Spread flour on a plate and season with salt and pepper. 4. Beat eggs in a shallow bowl until uniform. 5. Spread chopped pistachios on another plate. 6. Pat chicken tenders completely dry with paper towels. 7. Dredge each tender in the flour mixture, shaking off excess. 8. Dip floured tenders in beaten egg, letting excess drip off. 9. Press each tender firmly into pistachios to coat all sides. 10. Arrange coated tenders on a baking sheet lined with parchment paper. 11. Drizzle olive oil evenly over the tops. 12. Bake for 15-18 minutes until internal temperature reaches 165°F. 13. Flip tenders halfway through cooking for even browning. 14. Let rest for 3 minutes before serving. Seriously crispy pistachios create a nutty, savory crust that contrasts beautifully with the juicy chicken inside. Serve them with a bright lemon aioli or over a simple green salad for a complete meal that feels both elegant and approachable.
Peanut butter and banana protein muffins
Perfect for busy mornings, these peanut butter and banana protein muffins deliver lasting energy without the sugar crash. Packed with clean ingredients, they come together in one bowl and bake up fluffy every time.
Ingredients
- Ripe bananas – 2 large
- Peanut butter – ½ cup
- Eggs – 2
- Vanilla protein powder – 1 scoop
- Oats – 1 cup
- Baking powder – 1 tsp
- Cinnamon – ½ tsp
- Salt – ¼ tsp
Instructions
- Preheat your oven to 350°F.
- Line a muffin tin with 9 paper liners.
- Mash the bananas in a large bowl until smooth.
- Add the peanut butter and mix until fully combined.
- Beat in the eggs one at a time.
- Stir in the protein powder, oats, baking powder, cinnamon, and salt until just mixed. Tip: Don’t overmix—a few lumps are fine for tender muffins.
- Divide the batter evenly among the 9 muffin cups. Tip: Use a cookie scoop for neat, uniform portions.
- Bake for 18–20 minutes, until the tops spring back when lightly pressed.
- Cool in the pan for 5 minutes.
- Transfer to a wire rack to cool completely. Tip: Store in an airtight container for up to 4 days, or freeze for longer freshness.
Keep these muffins handy for a moist, peanut buttery bite that’s subtly sweet from ripe bananas. They’re fantastic warm with a drizzle of honey, or crumbled over Greek yogurt for extra protein. The oats give a satisfying, hearty texture that holds up well in lunchboxes or on-the-go.
Hazelnut and cocoa overnight oats
Fancy a breakfast that feels indulgent but takes minutes to prepare? These hazelnut and cocoa overnight oats deliver rich flavor with zero morning effort. Just mix everything the night before for a creamy, satisfying start to your day.
Ingredients
Rolled oats – ½ cup
Milk – ¾ cup
Cocoa powder – 1 tbsp
Hazelnuts – 2 tbsp
Maple syrup – 1 tbsp
Salt – ¼ tsp
Instructions
1. Combine rolled oats, milk, cocoa powder, maple syrup, and salt in a 16-ounce jar.
2. Stir vigorously for 30 seconds until no dry cocoa powder remains visible.
3. Chop hazelnuts into coarse pieces using a sharp knife on a stable cutting board.
4. Sprinkle chopped hazelnuts evenly over the oat mixture in the jar.
5. Seal the jar tightly with its lid to prevent air exposure.
6. Refrigerate the jar for at least 8 hours at 40°F or below.
7. Remove the jar from refrigerator and stir the contents thoroughly before eating.
8. Serve chilled directly from the jar for optimal texture and temperature.
Just creamy enough to satisfy dessert cravings, these oats develop a thick pudding-like consistency overnight. The toasted hazelnuts provide satisfying crunch against the smooth chocolate base. Try layering with sliced bananas or a dollop of Greek yogurt for extra texture variation.
Sunflower seed and nut hummus
Smooth sunflower seed and nut hummus offers a delicious twist on traditional chickpea dip. Simply blend toasted nuts and seeds with classic Mediterranean flavors for a creamy, protein-packed spread. This version skips the tahini but delivers the same satisfying texture and rich taste.
Ingredients
Sunflower seeds – 1 cup
Almonds – ½ cup
Lemon juice – 3 tbsp
Olive oil – ¼ cup
Garlic – 2 cloves
Water – ¼ cup
Salt – 1 tsp
Instructions
1. Preheat oven to 350°F.
2. Spread sunflower seeds and almonds evenly on a baking sheet.
3. Toast nuts and seeds in oven for 8 minutes until golden brown and fragrant.
4. Transfer toasted nuts and seeds to a food processor while still warm.
5. Add lemon juice, olive oil, garlic cloves, and salt to the processor.
6. Blend mixture on high speed for 1 minute until coarse crumbs form.
7. Scrape down sides of processor bowl with a spatula to ensure even blending.
8. With processor running, slowly pour in water through the feed tube.
9. Continue blending for 2 full minutes until completely smooth and creamy.
10. Taste and adjust salt if needed, blending for 15 more seconds to incorporate.
11. Transfer hummus to an airtight container and refrigerate for 30 minutes before serving. The finished hummus has a remarkably creamy texture with toasty, nutty flavors that pair perfectly with crisp vegetables or pita chips. For a creative twist, thin it with extra water to make a delicious salad dressing or sandwich spread.
Spiced pecans with cinnamon and maple
Whip up these spiced pecans when you need a quick snack that feels special. They come together in minutes with pantry staples. The sweet maple and warm cinnamon make them irresistible.
Ingredients
Pecans – 2 cups
Maple syrup – ¼ cup
Cinnamon – 1 tsp
Salt – ¼ tsp
Instructions
1. Preheat your oven to 325°F.
2. Line a baking sheet with parchment paper to prevent sticking.
3. Combine pecans, maple syrup, cinnamon, and salt in a medium bowl.
4. Toss until pecans are evenly coated with no dry spots.
5. Spread pecans in a single layer on the prepared baking sheet.
6. Bake for 15 minutes, stirring halfway through for even cooking.
7. Check for doneness—pecans should be fragrant and maple syrup should bubble.
8. Remove from oven and let cool completely on the baking sheet.
9. Break apart any clusters once cooled.
Just out of the oven, these pecans are wonderfully crisp with a glossy maple glaze. The cinnamon adds warmth without overwhelming the natural nuttiness. Try them crumbled over vanilla ice cream or mixed into your morning oatmeal for extra crunch.
Macadamia-crusted cod with lemon
Haven’t we all been searching for that perfect weeknight fish recipe? This macadamia-crusted cod delivers restaurant-quality results with minimal effort. The crunchy nut coating pairs beautifully with the flaky white fish.
Ingredients
Cod fillets – 4 (6 oz each)
Macadamia nuts – 1 cup
Panko breadcrumbs – ½ cup
Flour – ¼ cup
Eggs – 2
Lemon – 1
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Pat the cod fillets completely dry with paper towels.
4. Season both sides of the fillets with salt and pepper.
5. Place macadamia nuts in a food processor and pulse until finely chopped.
6. Combine the chopped macadamia nuts with panko breadcrumbs in a shallow bowl.
7. Place flour in a separate shallow bowl.
8. Beat the eggs in a third shallow bowl.
9. Dredge each cod fillet in the flour, shaking off any excess.
10. Dip the floured fillet into the beaten eggs, coating completely.
11. Press the egg-coated fillet into the macadamia-panko mixture, ensuring even coverage.
12. Place the coated fillets on the prepared baking sheet.
13. Drizzle olive oil evenly over the top of each fillet.
14. Bake for 12-15 minutes until the crust is golden brown and the fish flakes easily with a fork.
15. Zest the lemon directly over the hot fillets.
16. Cut the lemon into wedges for serving.
Outstanding texture contrast makes this dish memorable—the crunchy macadamia crust gives way to tender, moist cod. Bright lemon zest cuts through the rich nuts perfectly. Serve alongside roasted asparagus or over a bed of citrus salad for a complete meal.
Trail mix with almonds, cashews, and dried fruit
Ditch the store-bought versions and make your own perfect trail mix. This simple combination delivers balanced nutrition and satisfying crunch. You’ll never go back to pre-packaged mixes after tasting this fresh version.
Ingredients
Raw almonds – 1 cup
Raw cashews – 1 cup
Dried cranberries – ½ cup
Dried apricots – ½ cup
Instructions
1. Preheat your oven to 350°F.
2. Spread raw almonds evenly on a baking sheet.
3. Spread raw cashews on the same baking sheet in a single layer.
4. Toast nuts in the preheated oven for 8 minutes.
5. Check nuts for golden brown color and fragrant aroma.
6. Remove baking sheet from oven immediately when nuts are lightly browned.
7. Transfer toasted nuts to a large mixing bowl.
8. Chop dried apricots into ¼-inch pieces using a sharp knife.
9. Add chopped dried apricots to the mixing bowl with toasted nuts.
10. Add dried cranberries to the mixing bowl.
11. Use a large spoon to mix all ingredients thoroughly until evenly distributed.
12. Store the trail mix in an airtight container at room temperature.
Make this trail mix your go-to snack for hiking or afternoon cravings. The toasted nuts provide satisfying crunch against the chewy dried fruit. Try sprinkling it over yogurt or packing it in individual portions for grab-and-go convenience.
Summary
Here’s to nourishing your body with delicious, wholesome meals! This roundup of 18 healthy nutr recipes makes balanced eating simple and satisfying. We hope you find new favorites—give them a try, leave a comment with your top picks, and share the inspiration on Pinterest. Happy cooking!
