Homemade Trail Mix

The first time i tried this vegan thing people were fixated in asking me where did i get my protein and ts ohh so annoying.I think everyone that carries a vegan lifestyle is asked that question. You gotta understand folks, animal meat is not the ONLY way to get protein. Dont get me wrong, i enjoy my meat but i  understand there are healthier (sometimes tastier) ways to get your protein intake. If you are working out, lifting, running or doing the Insanity program (love you Shaun T) like me you will get hungry. ALL THE TIME. This homemade “trail mix” will give you that boost you need. You can include it in your smoothies or just as a tasty snack. Hope you enjoy it.
ps. remember to mix all these ingredients in a bowl


Dry Edamame
– 2 cups frozen shelled edamame, thawed
– 2 teaspoons olive oil
– Salt

– Preheat the oven to 450 degrees F.
– In a bowl, toss the edamame with the oil and season with salt. Transfer the edamame to a baking sheet. Bake for 12 to 15 minutes. Remove from the oven and cool.Dried Cranberries
– 1 bag fresh cranberries
– 1 to 3 Tbsp sugar or light corn syrup (optional)
– Parchment paper

– Put the cranberries into a colander and rinse well, then dump out onto a paper towel covered surface to dry and sort.
– Fill a large pot about 3/4 full with water and bring to a boil.
– Add the cranberries and watch closely as their skins pop and stir frequently, until each one breaks open because any left whole won’t dry very well.
– Pour the cranberries into a colander to drain and dry with paper towel and pat dry
– Preheat your oven to 200 degrees.
-Gently coat your cranberries with sugar or syrup
– Put the cranberries on parchment paper and spread out into a single layer.
– Turn the oven down to 150 degrees and put the cranberries in the oven.
– The drying time will be anywhere from 6 to 10 hours, depending on if you want them chewy or crunchy.
Ovens vary, so you want to check on the cranberries often.  Reduce the heat if you need to, or take them out earlier.  Watch them and stir them around occasionally so they dry evenly.
– Remove and allow the cranberries to cool completely.

Dry Pumpkin seeds
-1 pumpkin
– salt
– Olive oil

– To cut the pumpkin make a circle on top and cut it with a knife.
– Take out the seeds and rinse them in a colander to wash out all the pumpkin meat.
– Place the seeds in a medium pot. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.
–  Preheat the oven to 400°F. Coat the bottom of a roasting pan or thick baking sheet with olive oil.
– Coat the seeds lightly with oil and spread on pan or sheat.
– Bake on the top rack of the oven until the seeds begin to brown, 5-20 minutes. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes.
– When lightly browned, remove the pan from the oven and let cool before eating.

Roasted Almonds
– 2 cups almonds
– salt (optional)


– Preheat oven to 350 degrees F.
– Spread nuts in one layer on ungreased shallow baking pan and lightly coat with salt if you want.
– Bake for 10 to 15 minutes, stirring occasionally, until golden.


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