Sweet & Spicy Roasted Almonds

Posted on January 17 by
in Blog


14-16 oz dry roasted almonds, walnuts or pecans
1 egg white

Sweet & Spicy Seasoning

2 tsp chili powder
2 tsp cinnamon
1 tsp salt
¼ tsp cayenne pepper
¼ cup granulated baking stevia
1 tbsp coconut sugar or regular sugar


Preheat oven to 350 degrees. Line a baking sheet with a Silpat Mat OR non-stick aluminum foil. In a medium bowl, whisk egg white until frothy. Stir in stevia, sugar and spices to combine. Add nuts and combine until they are all coated with the spice mixture.
Spread out nuts on the pan and bake in oven for 20-25 minutes, making sure to watch them towards the end so that they do not burn. Allow to cool completely before storing- a mason jar works great.

Recipe Notes

Look for nuts that are dry roasted (no oil or salt added). If you can’t find these, you can roast raw nuts for about 15 minutes on 300 degrees to toast them before adding to the spiced egg mixture. If you don’t use dry-roasted nuts in this recipe, the end product won’t be as crunchy.
I used baking stevia to keep the sugar lower. Don’t swap honey or agave for the sugar as these will burn easier and add too much liquid.
Carefully watch the nuts towards the end of cooking time! They can burn easily!


(1oz serving) Calories 182; Total Fat 15g; Sodium 128mg; Potassium 213mg; Carbohydrate 10g; Fiber 3g; Protein 6g.


Pepita and Cashew Granola

Posted on January 15 by
in Blog

1/4 cup honey
1/4 cup oil (olive, avocado or any nut oil)
1 cup old fashioned (gluten free) oats
1/4 cup pepitas
1/4 c cashews
1/2 teaspoon cinnamon
pinch of salt
1/4 c dried cranberries

Combine honey, oil, cinnamon and salt in bowl and whisk to combine. In separate bowl, combine oats, pepitas, cashews and dried cranberries. Pour honey mixture over oat mixture and coat evenly. Spread granola on parchment lined baking sheet and bake for 10 minutes (325 degrees), stirring after 5 minutes to prevent burning. Let cool and crumble. Granola can be stored in airtight container in the refrigerator.

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