MIXED NUTS IN HERBED SALT

Simple to make and wonderfully tasty, these addictive pan-roasted nuts are bursting with protein, healthy fats, and loads of flavor.

SERVES: 4     PREP: 10 MINS, PLUS COOLING     COOK: 5 MINS

1 tablespoon olive oil

2 fresh rosemary sprigs, leaves torn from the stems

½ cup cashew nuts

½ cup pecans

½ cup unblanched almonds

½ cup unblanched hazelnuts

½ teaspoon sea salt

1. Heat the oil and rosemary in a medium skillet, then swirl the oil around the pan to flavor it with the rosemary. Add the nuts and cook over medium heat for 2–3 minutes, until lightly toasted.

2. Stir in the salt, then spoon the nuts into a bowl and let cool before eating. Any leftover nuts can be stored in a sealed plastic container or jar in the refrigerator for up the three days.

per serving: 366 cal / 34.4g fat / 3.5g sat fat / 11.3g carbs / 2.5g sugars / 0.7g salt / 4.8g fiber / 8.7g protein

SPICE IT UP

Instead of rosemary, try a little curry powder or a blend of ground turmeric, garam masala, smoked paprika, and a pinch of chili powder.