Ingredients
1 ½ cups chopped peanuts¼ cup mixed dried berries
¼ cup banana chips
¼ cup pumpkin seeds
¼ cup dried apricots
By Dr. Julia Nordgren
Spring has sprung!
Which means a few wonderful things for our family. We all feel a bit happier. We get more active. We feel hopeful about this year’s garden. And we start planning our summer adventures.
And then, baseball season starts.
Don’t get me wrong – I love baseball. I love watching my son play. I love sitting in the stands, chatting with the other moms. But baseball season brings along a new host of eating issues that I need to tackle.
First is that games are often around dinnertime. So my baseball player needs a hearty and healthy snack before we go. And second, all of the siblings that come along to watch get fidgety. And HUNGRY. It is never long before we hear the chorus; “Can I have money for the snack bar? Pleeeeaaaase?”
To survive the hours on the field with your wallet intact, planning ahead is a MUST. It took some getting used to, but now it is just part of our routine. Bat, glove, hat? Check. Water bottle? Check. Snack pack? Check.
Our current go-to sports snack is my homemade peanut trail mix. It is a perfect snack for my baseball player as it offers great protein and fiber to keep him from getting hungry during the game. And it is great for us spectators, too! We all love the mixture of flavors and textures. And it saves me from having to spend our summer fun money at the snack bar!
It takes just a couple minutes to put together – give it a try!
Directions
Mix all the ingredients together. Store in an air-tight container, such as a glass jar with a tight-fitting lid. You can also portion them out into individual containers so they are ready to go.
Nutrition information per serving:
Calories: 250
Fat: 19g
Saturated Fat: 4.5g
Cholesterol: 0mg
Carbohydrates: 15g
Protein: 9g
Fiber: 4g
Sodium: 115mg
Try Dr. Julia’s other recipes and advice for you and your family, here.
Julia Nordgren, MD has the unique distinction of being a physician and a trained chef. Her years of treating patients for cholesterol disorders and childhood obesity motivated her to inspire people to make healthy eating part of their daily lives. Dr. Nordgren received her medical degree from Dartmouth Medical School and graduated in 2013 from the Culinary Institute of America with honors. She currently lives on the Connecticut Shoreline and tests many of her recipes on her husband and two boys, who luckily have adventurous appetites and honest opinions.