Having healthy snacks on hand will help to take the stress out of changing the way you eat. Knowing you can munch on something delicious that will not put your calorie count through the roof makes a big difference. You are not meant to starve on the Spice Diet. You can take your snacks to the office or bring some in the car when you are running around. Eating a scrumptious portion-controlled snack between meals will keep the hunger pangs away.
Serves: 16
Serving size: 18 cashews
Calories per serving: 157
These spiced cashews are one of my favorite snacks. The Sour Dill Pickle Spice Blend complements the delicate sweetness of the nuts. Cashews are not a waste of calories. They are packed with vitamins, minerals, and antioxidants and have many health benefits, including lowering blood pressure and contributing to heart health.
Keep in mind that an ounce of cashews—that’s eighteen medium-size cashews—has 157 calories, so although they are nutritious, you should watch your portions. You can put 1-ounce portions into bags or reusable containers to keep yourself from overindulging. They are so delicious, you might find it hard to stop eating them.
You can use the spice blends in chapter 11 with any nuts you like. Play around. I love Jamaican Jerk Macadamia Nuts—but remember that macadamia nuts are high in calories, so limit your portion to 12 nuts. Just coat the nuts lightly with oil, spread them out on a parchment paper–lined baking sheet, and sprinkle with your choice of seasoning.
1 teaspoon fresh lime juice
1 teaspoon olive oil
1 teaspoon Sour Dill Pickle Spice Blend (here)
2 cups raw unsalted cashews
Preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper.
In a bowl, mix the honey, lime juice, olive oil, and Sour Dill Pickle Spice Blend together. Add the nuts and coat them fully.
Spread the nuts on the lined baking sheet and bake for 10 to 15 minutes.
Serve warm or at room temperature.
Nuts can be stored in an air-tight container in the pantry for 6 to 9 months, in the refrigerator away from strong smelling food up to a year, and in the freezer for 2 years.