“Rice is boring. Mix it up a bit.”

I love risotto because it’s one of those dishes that tastes super rich and creamy (aka fattening) when really it’s made with just a little olive oil and vegetable stock. No cream, butter, or bad stuff. That’s right! It’s a deceiving little dish in that even though it looks like it has guilt written all over it, you could enjoy a big bowl without having to unbutton your pants at the table. That is inappropriate, but necessary at times and we all know it.

Another great thing about this dish is the fresh flavors and vibrant colors, which could never be replicated in a prepackaged box of flavored risotto. Stay clear of those, people! Sure you could go to the store and grab a box of some type of herb seasoned risotto equipped with that little white packet of absolutely nothing good for you. Instead, feed your body what it deserves: Real Food! I promise, you have all the skill you need to make a completely fresh meal with natural ingredients.

Here’s what you’ll need:

1 pound of risotto 

2-3 tablespoons of olive oil

3-4 cups of vegetable stock

1/3 cup of freshly grated Parmesan cheese

1 pound of large shrimp (peeled and deveined)

3 cloves of garlic (minced)

1 large shallot (minced)

1 small zucchini 

1 red bell pepper

About 10-12 asparagus spears (sliced)

1/3 cup of white wine

1-2 lemons

Salt and Pepper

Lemon balsamic vinegar (optional)

In a large saucepan over medium high heat, coat the risotto with olive oil.

Add the first cup of vegetable stock and bring to a boil. Stir occasionally. Maintain a slow boil and add an additional 1/2-1 cup of liquid each time the liquid cooks down until the rice is creamy. Stir in Parmesan cheese and fresh ground pepper at the end.

Saute the garlic and shallot with about a tablespoon of olive oil in a skillet over medium high heat. After a few minutes, add the chopped vegetables, wine, and lemon juice. Cook until the vegetables are tender.

In another pan, cook the shrimp seasoned with salt and pepper in a tablespoon of olive oil over medium high heat. Remove the shrimp from the heat as soon as they turn pink on both sides. They will continue to cook in the pan for a few minutes. Squeeze juice from half a lemon over the shrimp when they are done. 

Layer the risotto, vegetables, shrimp, and a drizzle of lemon balsamic vinegar in a deep bowl.

I served mine up with a crusty piece of sourdough bread. So scrumptious!

Enjoy this fragrant and colorful dish. It’s definitely a favorite in my house.

Happy healthy eating!

- Kelsey

“Oh sweet summertime”

There’s so much to love about this season. My favorites include sitting outside on the front porch with my kitties, and of course, laying by the pool or the ocean with a radio and a cold drink.

Speaking of drinks, let’s talk about hydration. Staying hydrated is a vital aspect of your health, especially during those blazing hot days. You can avoid headaches, fatigue, and many other serious issues that could be pretty dangerous just by keeping water with you at all times.

Here’s some good stuff to know about drinking water at the right time:

Here’s what you’ll need:

5 cups of water

3 green tea bags

1/4 cup of honey

3-4 lemon slices

About a cup of fresh mint leaves

Bring the water to a boil and steep the tea bags for about 10 minutes.

Chip clips definitely come in handy when the water starts boiling

Roll the mint leaves in your hands to release their aroma and steep in the boiling water (with a cheese cloth or strainer) for another 10 minutes. Discard the mint leaves.

Add the honey and the lemon slices to the bottom of a pitcher. Pour in the hot tea and stir immediately.

Add an additional 2-3 cups of cold water and serve over ice.

At only about 10 calories per serving, this drink is totally guilt-free and fabulous! A must have for hot summer nights.

Happy brewing!

- Kelsey

“Forget not that the Earth delights to feel your bare feet and the wind longs to play with your hair”

Can you believe it’s almost June? I feel like we just celebrated Christmas. Time sure does fly.

In addition to celebrating longer days and cool summer nights, I’m celebrating the 1 year anniversary of Strawberry Mint! How cool is that? I have enjoyed sharing my recipes and stories with you all more than you know. What a blessing it is to bring you joy with one of my favorite things in the world: food.

Thank you, thank you, thank you for all of your support and encouragement. Every time someone tells me they tried out one of my recipes, I get butterflies in my stomach and a goofy smile on my face. Whenever I’m told to “keep the recipes coming” I get such a boost of energy that lets me know I’m definitely doing something right.

Before I share this delicious tropical cupcake recipe, I wanted to encourage you all to pursue what you love. Don’t let the world tell you otherwise. As a college student, I’ve found that so many young people are surrounded by expectations. I hate that word. Expectations translate to limitations. Don’t limit your abilities and your life by trying to please society. You will only wear yourself out! If you enjoy something, it’s not by mistake. Pursue it and love it. You will succeed

“For where your treasure is, there your heart will be also.” – Luke 12:34

Here’s what you’ll need:

Cake:

1 1/4 cups of cake flour

1 1/4 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

2 eggs

3/4 cup of granulated sugar

1 1/2 teaspoon of coconut extract

1/2 cup of canola oil

1/2 cup of buttermilk

Filling:

1 1/2 cups of fresh mango

1 1/2 tablespoons of cornstarch

1 1/2 tablespoons of cold water

Frosting:

1/2 cup of sweetened coconut flakes (toasted)

2 sticks of butter, at room temperature

3 cups of confectioners’ sugar

1 teaspoon of vanilla extract

Preheat your oven to 350 degrees and line a muffin tin with your favorite cupcake liners.

Whisk together the flour, baking powder, baking soda, and salt so there are no lumps and everything is evenly distributed.

In a separate bowl, beat the eggs with an electric mixer for a couple of minutes. Then beat in the sugar, coconut extract, and oil for an additional minute.

Slowly alternate adding the flour mixture and buttermilk while continuing to mix with an electric mixer on medium speed.

Pour the batter into the muffin pan (about 3/4 full) and bake for 12-14 minutes, or until an inserted cake tester comes out clean. While the cupcakes are baking, make the filling. While they are cooling, make the frosting.

For the filling, puree about 1 1/2 cups of fresh mango in a food processor or blender until smooth. Next, bring the mixture to a boil on the stove while stirring occasionally.

Combine the cornstarch and cold water into a paste, then whisk it into the bubbling mango mixture. It should thicken pretty quickly. Once it has, remove from the heat and store in the fridge until it cools completely.

For the frosting, toast the coconut in a skillet over medium heat just until it begins to turn golden brown. Reserve some coconut for garnish. Cream the butter until it is light and fluffy, then slowly add in the sugar and vanilla. If the frosting is too thick, add a tablespoon of milk. 

Remove the center from each cupcake and fill with the cooled mango filling. Generously top the cupcakes with frosting (I put a little yellow food coloring in my piping bag to bring out a striped effect) and sprinkle with additional toasted coconut.

These treats are a hit. They are so much better for you and tastier than any store-bought cupcake. It may seem like a lot of work, but I promise it’s not bad at all. It definitely doesn’t hurt that they’ll leave your kitchen smelling like a tropical island paradise!

PS – I am a goof and completely lost all of my cupcake pictures. The only ones I had left were a couple pictures from my iphone. My apologies!

Happy baking and beachgoing!

- Kelsey

“When life gives you strawberries, make jam.”

I’m back, y’all! I know it’s been a while, but I have legitimate excuses: life has been CRAZY!

I completed my junior year of college with the most insane final exam schedule I’ve ever encountered. I turned 21 – whoa. My boyfriend graduated with his master’s degree in accountancy from Wake Forest University, and I moved back home for the summer. Things are nuts, but I love it.

Honestly, if we weren’t busy, life would be boring. I say way too often, “My favorite thing in the world is having nowhere to be.” I resent myself for having that attitude, because it’s totally and completely false. Having places to be, things to see, and people to meet is a BLESSING. It means you are DOING something with your life. It’s so easy to take for granted our busy schedules. If you’re anything like me, “I don’t have time” has become an automatic response to nearly every question or suggestion. At the end of the day, we don’t know how much time we really do have. Stop, breathe, and think. Do what you can with today that you may not be able to do tomorrow.

“It’s really simple actually; just try and make people happy.”

If you’re wondering where all of this has come from, watch this video. You could also make jam, which will make you and any recipients very, very happy.

“Why, you do not even know what will happen tomorrow. What is your life? You are a mist that appears for a little while and then vanishes.” – James 4:14

Here’s what you’ll need:

8-10 cups of fresh (or frozen) whole strawberries

1 1/2 cups of granulated sugar

Juice from half a lemon

1 teaspoon of vanilla extract 

Bring all of the ingredients to a boil, stirring occasionally to prevent sticking.

I actually used a mixture of freshly picked berries and frozen berries. Don’t fear frozen – they’re just as tasty and nutritious as the non-frozen ones.

I know this seems like a lot of sugar, but keep in mind you’re only going to be eating a small amount of jam at one time.

Lemon juice enhances the flavor of the berries and vanilla is my special secret ingredient! 

Once the strawberries have broken down a bit, use a potato masher to crush the berries into smaller pieces. You can leave larger chunks of strawberries for a more textured jam, or you can completely break down all of the berries for a smoother jam – it’s up to you!

Cook for 15-20 minutes or until the mixture is very thick. I like to put a spoonful of jam into a bowl and let it come to room temperature. If the jam is thick and spreadable, it’s ready.

 Remove the jam from the heat and transfer to a jar, then refrigerate once cooled. This recipe yields about 2 1/2 cups of delicious jam.

This jam is delicious on just about anything. I especially love it smeared over a toasted slice of homemade bread for breakfast with my tea.

I must warn you before you try this out in your own kitchen: Don’t wear a nice dress while making this stuff. It tends to be a little messy, and your stove may or may not end up looking like a murder scene.

Exhibit A.

Exhibit B.

And for those of you who were wondering, all the berry stains came out of my dress. Thank goodness.

As always, have fun in your kitchen, be creative, and make other people happy.

- Kelsey

“Honestly, I didn’t think the magic would actually happen…”

But it did.

I was so doubtful when reading this recipe from a blog called Jo Cooks that I didn’t take any pictures or notes when making it, as I was sure it wouldn’t be “blog” worthy.

I just couldn’t wrap my mind around the idea of starting with one batter and ending up with three very distinct and tasty layers. The top, a cake layer. The middle, a custard layer. The bottom, a firm creamy layer. I’m a skeptic, can’t you tell?

So, yeah…cut to the chase already.

The cake is amazing. Really, it’s like magic. It is so simple and easy –  bake low and slow to end up with quite an impressive little gem.

Here’s what you’ll need:

4 eggs (separated) at room temperature

1/2 cup plus 2 tablespoons of granulated sugar

1 stick of butter, melted

1 tablespoon of water

3/4 cup of flour

1 teaspoon of vanilla extract

2 cups of nonfat milk, lukewarm

Confectioner’s sugar and berries for topping

Preheat your oven to 325 degrees and prepare an 8X8 inch baking dish with nonstick cooking spray.

Beat the egg whites with an electric mixer until they form stiff peaks. Set them aside.

Beat the egg yolks and sugar with an electric mixer until the mixture is light in color. Then add the butter and water while beating for another minute or two. Add the flour and mix it in until everything is fully incorporated.

Slowly add the vanilla and milk while beating. Then gently fold in the egg whites, 1/3 at a time, until the mixture is smooth.

Pour the batter into you prepared baking dish and bake for 60-70 minutes, or until the top is lightly browned.

Top with a dusting of confectioner’s sugar and a handful of fresh juicy berries after the cake has cooled.

Patience is a virtue with this recipe. Don’t let your curiosity kill the final result by slicing into the cake as soon as it comes out of the oven. Take my word – it comes from experience.

Once the cake has cooled, whether in your fridge or on your counter, you can slice up a big generous piece of heaven. You’ll immediately notice the three layers. When you take a bite, you’ll be even more surprised. I believe my reaction when I took my first bite was, “No way…I did not just make this.”

I can’t wait to make it for guests or a party of some sort. When asked how I did it, I’ll simply respond, “Magic!”

Have fun watching this cake vanish right before your eyes. I can promise you it won’t last long.

- Kelsey

“I love simple.”

The week after spring break was absolutely nuts. Coming back from the gorgeous Florida weather to near freezing temperatures with lots of rain was not my idea of a warm welcoming. It was even more difficult to get back into the swing of things in regards to school and work. It’s almost like a vacation from your vacation is necessary before life gets back to normal.

With nearly no blank space in my planner last week, sleep was a rarity and cooking was not my top priority. However, I still wanted to commit to eating healthy, all natural foods. I planned out my dinners on Sunday night, making sure I would have plenty of leftovers for nights that just didn’t allow for kitchen time. PS – you should see my freezer. It’s stocked full of “just in case” meals that come to good use when time and creativity are just not on my side. 

So the other night, I was really craving something sweet. Cookies were definitely on my mind, but I didn’t have time to pull everything out of the pantry and wash a bunch of dishes. I remembered hearing about these magical 2-ingredient cookies, and I thought I’d give them a try. With at twist, of course.

Here’s what you’ll need:

3 medium bananas, very ripe

1 cup of oats

1 teaspoon of vanilla

1/3 cup of chocolate chunks

1/4 cup of chunky peanut butter

Preheat your oven to 350 degrees and prepare a cookie sheet with a good amount of non-stick cooking spray.

Mash together all of the ingredients and scoop the cookies into balls about 1 1/2 inch in diameter.

I used all different types of chocolate to clean out the little that I had in the pantry! 

Use the back of a spoon or small measuring scoop to slightly flatten out the cookies since they won’t rise or move in the oven.

Bake for 15-20 minutes and enjoy!

I love these cookies so much. You can get as imaginative as you want with them, and they are full of protein and potassium, and extremely low-fat!

Here are some ideas for additional add-ins:

- cranberries

- cinnamon

- walnuts

- white chocolate chips

- espresso

- dried cherries

- coconut

- dates

- raisins

- nutella

Get creative, and have some fun! And feel free to eat a bunch of these things. 4-5 cookies would be about the equivalent of eating a bowl of oatmeal.

Happy baking!

- Kelsey

“Who knew cauliflower was so versatile?”

I dedicate this post to two of my most favorite things: Pizza and Pinterest.

As you may already know, pizza gets me every time. I just can’t say no. And let’s get real, when are you not in the mood for a gooey slice of heavenly pizza pie?

The best pizza I’ve ever had was, of course, in Italy. I went with a small group of students (and my sister) in 2009 with my absolute favorite teacher/person at J.H. Rose High in Greenville, NC, Mrs. Amity Kea. We traveled through France and Italy, and I just could not get enough of Italy – Florence in particular.

Here’s a pizza pic in Florence:

And here is a pic of my sister and I eating delicious gelato on the streets of Siena:

Unfortunately, Italy is a little more than a couple blocks away. In that case, I have another favorite! Grandma’s pizza from Marabella’s in Greenville, NC is the bomb. It’s one of my favorite things about coming home from college. The crust is so fluffy and the sauce is homemade with herbs and spices that beat just about any delivery pizza I’ve ever had.

Another unfortunate fact is the nutritional content of most pizzas. Isn’t it a bummer?

It really doesn’t have to be.

I saw tons of posts about cauliflower bread sticks while browsing through Pinterest a few weeks ago, and I thought I’d give it a try. I figured the final result would not be nearly as tasty as regular pizza, but boy was I wrong. This recipe is good for you and will be sure to satisfy any pizza craving you have.

Here’s what you’ll need:

1 large head of cauliflower

1 egg

2 cups of mozzarella cheese, shredded 

1 teaspoon of dried oregano

1 teaspoon of dried basil

1/4 teaspoon of salt

1/2 teaspoon of Italian Seasoning

Spicy Marinara:

1 1/2 tablespoons of olive oil

1/4 of a medium onion, chopped

2 large dried bay leaves

1 large can of crushed tomatoes

1 teaspoon of dried oregano

1/2 teaspoon of salt

1/2 teaspoon of pepper

1/4 – 1/2 teaspoon of red pepper flakes

Preheat your oven to 400 degrees and bring about an inch of water in a large saucepan to a boil.

Clean and cut the cauliflower, and then pulse it in a food processor until it is the consistency of rice.

Add the riced cauliflower to the boiling water and steam for 4-5 minutes, covered.

Drain the cauliflower with a fine mesh strainer and allow it to cool in the fridge for about 10 minutes.

Transfer the cauliflower into a clean dish towel and squeeze out as much water as you can, for as long as you can, as hard as you can. If there’s a lot of water left over in the cauliflower when you bake it, the crust part will be very mushy and soggy – yuck!

Dump the drained cauliflower into a large bowl and stir in 1 cup of the cheese, an egg, dried oregano and basil, and salt. I used fat free cheese for this recipe – I usually don’t do this, but it was in the fridge and it ended up working really well with this recipe. 

Spray a foil-lined baking sheet with non-stick cooking spray and use your hands to form the cauliflower mixture into a rectangle about the size of a piece of paper.

Bake in the oven for 35-40 minutes, or until the crust is golden brown and firm.

Once the crust is done baking, allow it to cool and then top with the rest of the cheese and Italian Seasoning. Bake for another 7-10 minutes, or until the cheese is bubbly and slightly browned.

Cut into bread sticks and serve with spicy marinara.

For the marinara -

Heat the olive oil and bay leaves in a large sauce pan and cook the onions until they are translucent.

Add the crushed tomatoes, oregano, salt, pepper, and red pepper and simmer for 10-20 minutes.

So, yeah…I really like spicy food. You don’t have to be quite this ambitious with your marinara. 

Transfer the contents into a food processor or blender, and blend until everything is combined and the sauce is of a smooth consistency.

For those of you who say you’d rather buy a big jar of marinara than make your own, change your mind! Marinara is so easy to make, and it doesn’t include all of those harmful ingredients that most store-bought products do. I made a batch of this for my cauliflower bread sticks and had a bunch left over to store in the freezer for the next time I need it. So easy!! So cheap!! So good for you!!

Enjoy these yummy “pizza alternatives” knowing you’re making your body proud! They taste amazing, and I would bet the average pizza eater wouldn’t be able to guess that these bread sticks are not really made of bread at all.

- Kelsey

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“In North Carolina, it’s all about a good barbecue sandwich.”

I was born and raised in the south. My parents, on the other hand, are yankees.

One of my favorite things ever is hearing my dad tell the story about his first “pig pickin’” in Eastern NC. I can only imagine how big my eyes would get when walking up to a whole pig cut open on a giant BBQ grill and then being told to reach in and pull out a serving of meat. Even though I don’t love eating meat, and I stay as far away as I can from pork, pig pickin’s don’t really phase me. It’s just a cultural norm here for tailgates, baptisms, birthday parties, graduations, funerals, weddings…you name it, there’s probably a pig there.

Anyway – with all this pig talk, don’t think for a minute I made a pulled pork sandwich. I love barbecue just as much as the next southerner, but there are many other ways to get the same juicy goodness from much learner and healthier meats. For instance, shredded turkey contains more than 100 fewer calories than pulled pork per cup. That’s quite a bit!

If you’re still not convinced that a pulled turkey sandwich can be just as good (or better, in my opinion) than a pulled pork sandwich, try out this dish (adapted from Food Network) and I guarantee your mind will be changed. Using the slow cooker keeps the meat unbelievably moist and tender. Thankfully this recipe leaves a lot for leftovers, because I betcha can’t eat just one.

Here’s what you’ll need:

1 small red onion (or 1/2 large onion), roughly chopped

1 large bone-in turkey breast (between 3-4 pounds)

1 tablespoon of chili powder

1 teaspoon of ground cumin

1 teaspoon of salt

1/2 teaspoon of pepper

1/2 cup of ketchup

1/4 cup of brown sugar, packed

2 tablespoons of yellow mustard

3 tablespoons of apple cider vinegar

Make a bed of onions on the bottom of your crock pot. Combine the chili powder, cumin, salt, and pepper in a small dish and generously rub all over the turkey.

Place the meat on top of the onions.

Mix together the ketchup, brown sugar, and mustard, and pour it over the turkey to cover the meat completely.

Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours. When the meat is done, it should be very tender and should separate from the bones with ease.

Use two forks or tongs to shred the turkey meat (with the onions) and discard the bones. Stir in the vinegar and add salt and pepper to taste.

I served mine on super soft and buttery toasted brioche rolls from Trader Joe’s. They’d be great on sesame buns or even kaiser rolls. Top with your favorite BBQ sauce (I love Sweet Baby Ray’s), a side of crunchy dill pickles, and enjoy!

These sandwiches are a new favorite. I’m starting to introduce turkey into my diet a little at a time. If this says anything at all, as my boyfriend took his first bite into his sandwich he said, “You really need to sell these things.”

Happy barbecuing, y’all!

- Kelsey

“Say yes to the muffin; no to the muffin-top.”

When I’m leaving my apartment at 8:56 for my 9 a.m. class, muffins never let me down. They’re easy to make, simple to eat, and just absolutely delicious. The difficult part is finding a muffin that is not a naked version of a cupcake.

So many muffin recipes are packed full of oil and sugar, they might as well have a hefty dollop of frosting piped on top with a dash of sprinkles. Muffins (especially for breakfast or a midday snack) should be low on sugar, high on protein, and absent of any artificial flavorings. Keep your distance from the store-bought “only add water” mixes. As easy as they may seem, just think about this for a second: muffins require key ingredients (eggs, dairy, etc.) that must be refrigerated. Those mixes at the store often can stay on the shelves, or in your pantry, for months. That’s disgusting! Keep it fresh, and keep it healthy.

I found this recipe from imafoodblog.com (and then adapted it) as I was in the midst of a huge hankering for anything lemon poppy seed. These muffins are truly scrumptious with a punch of lemony flavor to get you going when you need it most.

Here’s what you’ll need:

1/2 cup of sugar

1 tablespoon of honey

Zest and juice of 2 small lemons (or 1 and 1/2 medium lemons)

2 cups of all-purpose flour (or whole wheat, but the muffins will be denser)

2 teaspoons of baking powder

1/4 teaspoon of baking soda

1/4 teaspoon of salt

3/4 cup of non-fat plain Greek yogurt (or vanilla)

2 large eggs

2 teaspoons of vanilla extract

1/2 cup of canola oil (better for you than vegetable oil!)

2 tablespoons of poppy seeds

Preheat your oven to 400 degrees and prepare a muffin pan with non-stick cooking spray.

In a large mixing bowl, rub together the sugar and lemon zest until the sugar is moist. This will activate all of the citrus oils and will really make the lemon flavor stand out. 

Whisk in the flour, baking powder, baking soda, and salt.

Next, for your wet ingredients, mix together the yogurt, eggs, vanilla, lemon juice, and oil.

Combine the wet with the dry ingredients and gently fold until everything is homogeneous. Then add the poppy seeds. Avoid over-mixing!

Distribute the batter into 12 muffin cups and bake for 18-20 minutes, or until the muffins have reached a golden-brown color.

Remove the muffins from the pan and allow to cool. Top with an optional glaze.

Believe me, the glaze is well worth it. Just mix a cup of powdered sugar with the juice of a lemon. It should be the consistency of heavy cream. Use a spoon to drizzle the glaze back and forth over the muffins for just a light touch of sweetness.

Happy eating!

- Kelsey

“Sometimes buying from the store can cost you much more than you’d expect.”

More often than not, packaged food at the store is priced too high for what you get. Why settle for a half-filled box of factory-made granola when you can just as easily make a huge batch of it in your own kitchen? Not only will it keep a few bucks in your wallet, but it’s also a huge plus just by knowing exactly what you put into your food.

There’s no time for mystery ingredients, people!

Don’t be fooled by sneaky advertising with words claiming a product to be “All Natural,” “Organic,” “Heart Healthy,” or even “Low Calorie.”

Here’s my rule of thumb:

Look at the ingredients before you check out the nutritional content.

- If there are more than 5 ingredients listed, ditch it

- If you cannot pronounce or recognize any of the listed ingredients, say no

- If the expiration date is more than 2 weeks from the date of purchase, sayonara…sucker! 

Most store-bought granola won’t pass this test, so it’s time for some fun in the kitchen. Feel free to use whatever dried fruit or nuts your desire. Get creative!

Here’s what you’ll need:

3 cups of rolled oats

1 cup of slivered almonds

1 cup of cashews

3/4 cup of shredded sweetened coconut

1/4 cup plus 2 tablespoons of brown sugar

1 tablespoon of ground cinnamon

1/4 cup plus 2 tablespoons of maple syrup (sugar-free is preferable)

1/8 cup of vegetable or canola oil

3/4 teaspoon of salt

2/3 cup of raisins

2/3 cup of dried cranberries

Preheat your oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut, brown sugar, and cinnamon. In a separate bowl, combine the maple syrup, oil, and salt.

Combine both mixtures and pour onto two lined sheet pans. Cook for 1 hour and 15 minutes, stirring ever 15-20 minutes to achieve an even color.

Remove from the oven and transfer into a large bowl. Add the raisins and cranberries (or any other dried fruit) until evenly distributed.

This is the perfect snack when you need a little something sweet or an extra boost of energy. I love eating it for breakfast with yogurt, and I always try to keep a little bag in my purse to get me through those busy days.

Enjoy!!

- Kelsey