I thought to myself, there has to be a better way, and there is! This caramel dip I am going to share with you today has only 4 ingredients, only 4! Not only does it have only 4 ingredients, the ingredients are good for you and promote health! The main ingredient in this dip is dates.

When it comes to the number of minerals, vitamins, and health-benefiting phytonutrients in dates, suffice it to say there are a lot of them. First and foremost, they’re easily digested, allowing your body to make full use of their goodness.

Dietary fiber in dates helps to move waste smoothly through your colon and helps prevent LDL (bad) cholesterol absorption by binding with substances containing cancer-causing chemicals. The iron content, a component of hemoglobin in red blood cells, determines the balance of oxygen in the blood. Potassium, an electrolyte, helps control your heart rate and blood pressure. B-vitamins contained in dates, such as the carotenes lutein and zeaxanthin, absorb into the retina to maintain optimal light-filtering functions and protect against macular degeneration.

Dates also contain vitamins A and K. Vitamin A protects the eyes, maintains healthy skin and mucus membranes, and even protects the lungs and mouth from developing cancer. Tannins, which are flavonoids as well as polyphenolic antioxidants, fight infection and inflammation and help prevent excessive bleeding (anti-hemorrhagic). Vitamin K is a blood coagulant that also helps metabolize your bones.

Copper, magnesium, manganese, vitamin B6 (pyridoxine), niacin, pantothenic acid, and riboflavin are also present in dates and provide their own unique preventive and healing functions.

Together, these cofactors help your body metabolize carbohydrates, protein, and fats. Eating dates in moderation can contribute to many health benefits, such as protecting against damage to cells from free radicals, helping preventing a stroke, coronary heart disease and the development of colon, prostate, breast, endometrial, lung, and pancreatic cancers. (Source)

You will feel so much better eating this and feeding this to your kids instead of the fake stuff!

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Real Caramel Dip

Prep Time: 10 minutes

Total Time: 10 minutes

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Whole Food. Real Food. Good Food.

Ingredients

• 1 cup medjool dates, pitted (about 8-10)
• 2 Tbsp full-fat coconut milk, canned
• ¼ tsp Himalayan pink salt
• ½ tsp pure vainilla extract

Instructions

1. Combine all ingredients in the bowl of a food processor and process until smooth. I let mine process for about 6 minutes to get it extra smooth and creamy. Timing will vary depending on your food processor. (You will need to occasionally scrap down the sides.)
2. If you double the recipe, it will be easier to process if you have a larger capacity food processor.
3. Store in an airtight container in the refrigerator for up to 2 weeks.

Notes:

Recipe courtesy: Our Paleo Life https://www.facebook.com/OurPaleoLifeRecipes

Real Caramel Dip

1 cup Medjool Dates, pitted (about 8-10)
2 Tbsp full-fat coconut milk, canned
¼ tsp Himalayan pink salt
½ tsp vanilla (I prefer the taste of the type without alcohol)

1. Combine all ingredients in the bowl of a food processor and process until smooth. I let mine process for about 6 minutes to get it extra smooth and creamy. Timing will vary depending on your food processor. (You will need to occasionally scrap down the sides.)
2. If you double the recipe, it will be easier to process if you have a larger capacity food processor.
3. Store in an airtight container in the refrigerator for up to 2 weeks.

Tools Use for this Recipe

   

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“When you know better, you do better.”

Here are some pictures of what we have been up to the past few weeks. My 4-year-old participated in a Frozen dance camp. This is her with her big sister and best friend.

My 4-year-old also started learning to cheer like her big sister. She loves being able to do some of the things her sister can do!

My 8-year-old particiapted in a hip hop camp. This picture is from Luau day.

My son has been busy playing in lacrosse tournaments. He is #17.

My 4-year-old performed in her first ballet recital.

My 8-year-old went to see Katy Perry with two of her friends!

We went to a carnival with our best friends!

Pop pop (my dad) came for a visit! Grandma came for some visits too, we need to get pictures of that next time.

Lastly, we have been experimenting with new desserts! It has been so hot so I have not been in the mood to turn on my oven much, so we have been making sweet treats in the blender, refrigerator and freezer. Stay tuned for more of what we have been making!

This chocolate mousse from The Detoxinista is one of my favorite new recipes that we found. I find myself soaking cashews everyday in preparation to make this amazing dessert! I have also been doubling the recipe because it does not last long in our house. It takes as long to prepare as a smoothie, super quick and easy!

Cashews are so good for you and I love being able to give my family a dessert that promotes health! Did you know that 2 handfuls of cashews is the therapeutic equivalent of a prescription dose of Prozac?  Inside you, the essential amino acid L-tryptophan is broken down into anxiety-reducing, snooze-inducing niacin. Even more important, tryptophan is also made into serotonin, one of your body’s most important neurotransmitters. Serotonin gives a feeling of well-being and mellowness. This is such a profound effect that Prozac, Paxil and similar antidepressants usually either mimic serotonin or artificially keep the body’s own serotonin levels high. (Source)

This recipe also uses cacao, which is sooooo good for you! It is the most antioxidant-rich food in the world. Cacao also contains natural mood-boosting compounds, making it a good food for people suffering from anxiety, sadness and depression.

I love that this mousse is sweetened with maple syrup instead of sugar. Maple syrup is an excellent source of manganese and a good source of zinc. The trace mineral manganese is an essential for energy production and antioxidant defenses. Zinc and manganese are also important allies in the immune system. Most traditional pancake syrups contain added salt, corn syrup, high fructose corn syrup and sodium benzoate. Both corn syrup and high fructose corn syrup are potential GM (genetically modified) ingredients.

There are two varieties of maple syrup to choose from, USDA Grade A and Grade B. Grade A is the most popular, with a light maple flavor and a relatively thin consistency. It’s a good choice for pancakes, and can make a great topping for desserts and other foods.

Grade B maple syrup is much darker and has a stronger flavor. It also is a bit thicker, tending towards the consistency of pancake syrup rather than the runnier Grade A. Grade B is often recommended for baking because its stronger flavor comes through more readily, but it can be a better choice for pancakes or waffles than Grade A if you are a fan of the flavor of maple in general. The two are interchangeable as far as what will work in a recipe that calls for maple syrup. Grade C maple syrup, it is now called Grade B. Thus, Grade B & C are the same.

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Decadent Dairy-Free Chocolate Mousse

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Ingredients

• 1/2 cup raw cashews, soaked 2 hours
• 1/2 cup almond milk
• 1/4 cup melted coconut oil
• 1/4 cup raw cacao powder or cocoa powder
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

Instructions

1. Drain and rinse the cashews well, discarding the soak water.
2. Combine the soaked cashews, almond milk, melted coconut oil, cocoa powder, maple syrup, vanilla extract and salt in a high-speed blender, and blend until completely smooth and creamy.
3. Pour the mixture into 4 ramekins, and place in the fridge to chill until set, about 4 to 6 hours.
4. Serve chilled, with shaved chocolate, sliced almonds, raspberries or any other topping of your choice.
5. Enjoy!

Notes:

Recipe source: http://detoxinista.com/2014/03/chocolate-pots-de-creme-vegan-paleo/

Decadent Dairy-Free Chocolate Mousse

• 1/2 cupraw, unsalted cashews, soaked 2 hours
• 1/2 cup almond milk
• 1/4 cup melted coconut oil
• 1/4 cup raw cacao powder or cocoa powder
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla (I prefer the taste of the type without alcohol)
• Pinch of Himalayan pink salt

1. Drain and rinse the cashews well, discarding the soak water.
2. Combine the soaked cashews, almond milk, melted coconut oil, cocoa powder, maple syrup, vanilla extract and salt in a high-speed blender, and blend until completely smooth and creamy.
3. Pour the mixture into 4 ramekins, and place in the fridge to chill until set, about 4 to 6 hours.
4. Serve chilled, with shaved chocolate, sliced almonds, raspberries or any other topping of your choice.
5. Enjoy!

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“When you know better, you do better.”

We found this yummy cookie bar recipe on Pinterest and within 15 minutes of finding the recipe, it was in my oven :). It took minutes to prepare and is made with whole, real, good for you ingredients, so I didn’t feel guilty giving this chocolate dish to my kids for breakfast. I have to admit, I was weary of this recipe as the bars had a cardboard-esque appearance to them. I hesitantly served one to my son (he is always my taste tester because he is by far my pickiest — if he likes it, everyone else usually loves it) and he said it was the best breakfast I have ever made for him :).

One of the main ingredients in these bars is coconut flour. Coconut flour is made from dried, ground coconut meat and is a fantastic lower-carb, high-fiber and gluten-free alternative to wheat flour. With 5 grams of fiber per tablespoon, coconut flour has far more of this indigestible carbohydrate than whole-grain flour, which has just 0.8 gram per tablespoons, or white flour, which has about 2 grams per tablespoon. Much of this fiber is the insoluble type, which adds bulk to your stool, helps you feel full, deters constipation and enhances colon health. You can add coconut flour to baked goods, sauces or smoothies to help you reach the recommended 25 to 38 grams of fiber daily. (Source)

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Banana Chocolate Chip Cookie Bars

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

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Ingredients

• 2 bananas
• 1/2 cup almond butter
• 1/3 cup pure maple syrup
• 2 tsp vanilla
• 1/2 cup coconut flour
• 1/2 tsp cinnamon
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 3/4 cup Enjoy Life semi-sweet chocolate chips
• coconut oil to grease pan

Instructions

1. Preheat oven to 350°F.
2. Place all ingredients except chocolate chips in food processor.
3. Blend for 2 minutes, scraping the sides of the bowl with a rubber spatula after the first minute.
4. Scoop out batter into bowl and combine most of the chocolate chips.
5. Press batter into 8x8 pan greased with coconut oil.
6. Sprinkle remaining chocolate chips over top.
7. Bake for approximately 30 minutes.
8. Enjoy!

Notes:

Recipe Source: http://iambaker.net/chocolate-chip-banana-bars-paleo/

Banana Chocolate Chip Cookie Bars

• 2 bananas
• 1/2 cup almond butter
• 1/3 cup pure maple syrup
• 2 tsp vanilla (I prefer the taste of the type without alcohol)
• 1/2 cup coconut flour
• 1/2 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp baking powder (make sure it is aluminum free)
• 1/4 tsp Himalayan pink salt
• 3/4 cup Enjoy Life Semi Sweet Chocolate Chips
• Coconut oil to grease pan

1. Preheat oven to 350°F.
2. Place all ingredients except chocolate chips in food processor.
3. Blend for 2 minutes, scraping the sides of the bowl with a rubber spatula after the first minute.
4. Scoop out batter into bowl and combine most of the chocolate chips.
5. Press batter into 8×8 pan greased with coconut oil.
6. Sprinkle remaining chocolate chips over top.
7. Bake for approximately 30 minutes.
8. Enjoy!

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“When you know better, you do better.”

This is the snack my son has requested every day after school since I have first made it. He is my pickiest one, so if he loves it and I am confident your picky ones you love it too :).

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Ooey Gooey Flourless Blondies

Prep Time: 5 minutes

Cook Time: 20 minutes

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Ingredients

• 1 cup almond butter
• 1/3 cup raw honey
• 1 egg
• 1 Tbsp. vanilla
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 1/2 tsp. Himalayan pink salt
• 1/2 cup Enjoy Life Chocolate Chunks

Ooey Gooey Flourless Blondies

• 1 cup almond butter
  
• 1/3 cup honey (preferably raw)
• 1 egg
• 1 tbsp vanilla
• 1/2 tsp baking soda
• 1/4 tsp. baking powder (make sure it is aluminum free)
• 1/2 tsp. Himalayan pink salt
• 1/2 cup Enjoy Life Semi Sweet Mega Chunks (chips work too, they are a tad gooier with the chunks)

1. Preheat oven to 350 degrees.
2. In a large bowl, combine almond butter and honey.
3. Add egg, vanilla, salt, baking soda and baking powder. Stir to combine.
4. Fold in chocolate chunks.
5. Pour into an un-greased  8″ glass square baking dish.
6. Press firmly into pan.
7. Bake for 18-24 minutes or until a toothpick inserted in center comes out clean.

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“When you know better, you do better.”

Here are the pop molds we use. I love these because they come with a lid and you can save an unfinished pop instead of letting it go to waste.

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“When you know better, you do better.”

When you blend your cashews in the food processor, make sure you keep an eye on them and stop once they are powdered. If you blend for too long, they will turn into butter. This is the first time I have used cashew flour in a recipe and I plan to use it more often. It literally took seconds to make, simply place the cashews in the food processor and blend for approximately 20-30 seconds.

Cashews have 5 grams of protein per ounce and high levels of the essential minerals iron, magnesium, phosphorus, zinc, copper and manganese. Cashew nuts do have a relatively high fat content (12 grams per ounce, 2 grams saturated fat), but it is considered “good fat.” This is due to the agreeable fat ratio in the nut, 1:2:1 for saturated, monounsaturated, and polyunsaturated, respectively, which scientists say is the ideal ratio for optimal health. Cashew nuts also have a fatty acid profile that contributes to good health through phytosterols, tocopherols, and sqaulene, all of which lower the risk of heart disease, combined with the nut’s zero percent cholesterol content.

Even with the relatively high fat content, cashew nuts are considered to be a “low-fat” nut. In fact, cashew nuts contain less fat per serving than many other popular nuts commonly found in grocery stores and health food stores, including almonds, walnuts, peanuts and pecans. (Source)

Go make this now! It is delicious and your house will smell wonderful!

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Grain-Free Blueberry Scone

Prep Time: 11 minutes

Cook Time: 30 minutes

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Ingredients

• 1 1/2 cups raw, unsalted cashews
• 1/4 cup arrowroot
• pinch of salt
• 1 tsp baking powder
• 1 cup fresh blueberries
• 1/4 cup coconut oil
• 3 tbsp maple syrup
• 2 tsp vanilla extract
• 1 egg

Instructions

1. Preheat oven to 350 °F & line a 9” metal pan with parchment paper.
2. Blend the cashews in a food processor until powdered.
3. Whisk all the dry ingredients together then stir in the blueberries.
4. Whisk the wet ingredients together then stir into the dry.
5. Pour into the baking pan and bake at 350 F for 30 minutes.
6. Let cool for at least 10 minutes, slice.
7. Enjoy!

Notes:

Original Recipe: http://fedandfit.com/2013/07/28/paleo-blueberry-scones-2/

Grain-Free Blueberry Scone

• 1 1/2 cups raw, unsalted cashews
• 1/4 cup arrowroot flour
• pinch of himalayan pink salt
• 1 tsp baking powder (aluminum free)
• 1 cup fresh blueberries
• 1/4 cup coconut oil
• 3 tbsp maple syrup
• 2 tsp vanilla (I prefer the taste of vanilla with no alcohol)
• 1 egg

1. Preheat oven to 350 °F & line a 9” metal pan with parchment paper.
2. Blend the cashews in a food processor until powdered.
3. Whisk all the dry ingredients together then stir in the blueberries.
4. Whisk the wet ingredients together then stir into the dry.
5. Pour into the baking pan and bake at 350 F for 30 minutes.
6. Let cool for at least 10 minutes, slice.
7. Enjoy!

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Apple Crumble

Prep Time: 15 minutes

Cook Time: 50 minutes

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Ingredients

• FOR THE FILLING
• 4 green apples, peeled and thinly sliced
• juice of 1/2 lemon
• 1 tsp ground cinnamon
• FOR THE TOPPING
• 1 1/4 cups almond flour
• 1/4 cup unsaled butter or coconut oil, softened
• 1 tsp ground cinnamon
• pinch of salt (I used Himalayan pink salt)
• 1 tbsp unsalted butter or coconut oil, melted, for the pan

Instructions

1. Preheat oven to 350°F.
2. Make the filling: In a mixing bowl, toss the apples with the lemon juice and cinnamon.
3. Make the topping: In a separate bowl, mix together the almond flour, butter or coconut oil, cinnamon, and salt until completely incorporated.
4. Brush the bottom and sides of a 9 by 9-inch or similar-sized baking dish with the melted butter or coconut oil.
5. Place the apples in the baking dish and cover evenly with the topping.
6. Bake for 20 minutes covered with foil, then for an additional 25 to 30 minutes uncovered, until the apples are soft and the topping begins to brown on the edges.
7. Enjoy!

Apple Crumble

FOR THE FILLING
– 4 green apples, peeled and thinly sliced
– juice of 1/2 lemon
– 1 tsp ground cinnamon

FOR THE TOPPING
– 1 1/4 cups almond flour
– 1/4 cup unsalted butter or coconut oil, softened
– 1 tsp ground cinnamon
– pinch of salt (I used Himalayan pink salt)
– 1 tbsp unsalted butter or coconut oil, melted, for the pan

1. Preheat oven to 350°F.
2. Make the filling: In a mixing bowl, toss the apples with the lemon juice and cinnamon.
3. Make the topping: In a separate bowl, mix together the almond flour, butter or coconut oil, cinnamon, and salt until completely incorporated.
4. Brush the bottom and sides of a 9 by 9-inch or similar-sized baking dish with the melted butter or coconut oil.
5. Place the apples in the baking dish and cover evenly with the topping.
6. Bake for 20 minutes covered with foil, then for an additional 25 to 30 minutes uncovered, until the apples are soft and the topping begins to brown on the edges.
7. Enjoy!

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“When you know better, you do better.”

We use coconut milk because we all love the taste of coconut. However, almond milk or dairy milk will work too. My favorite brand of coconut milk is Aroy-D Coconut Milk, which is very smooth and creamy. It is 100% coconut milk with no preservatives, stabilizers, thickeners or gums added. It is also gluten free, vegan, soy free and dairy free. Unlike most of the coconut milk products available, Aroy-D is not diluted, which means no additives are needed. The product is packaged in modern paper cartons to eliminate the issue of BPA contamination that comes with packaging in cans. The shelf life is one year and it does not separate much, even when refrigerated. 

Is it safe to eat snow?

Yes, you can eat snow! Snow is crystallized water, meaning it’s actually more pure than most types of precipitation. If you think about how snow forms in the atmosphere, it’s essentially frozen distilled water, crystallized around a tiny particle, so it might even be more pure than the stuff coming out of your faucet. Campers and mountaineers all over the world use snow as their primary water source without incident. Even if you live in a city, you can eat clean snow.

Snow does fall through the atmosphere before hitting the ground, so it can pick up dust particles and other impurities in the air. If the snow has been falling a while, most of these particles have already washed out. The biggest consideration for snow safety is where and how you collect the snow.

You don’t want snow that is touching the soil or street, so either scoop up clean snow above this layer or use a clean pan or bowl to collect fresh falling snow. Be sure to use the freshest snow you can find, since the wind deposits a fine layer of dirt and pollutants onto the top layer of snow within a day or so. (Source)

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Snow Ice Cream

Prep Time: 5 minutes

Number of servings: 2

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Ingredients

• 4 cups fresh snow
• 1/4 cups coconut milk
• 1/4 cup honey
• 1 tsp vanilla

Instructions

1. Combine coconut milk, honey and vanilla.
2. Stir mixture into fresh snow.
3. Enjoy!

Snow Ice Cream

• 4 cups fresh snow
• 1/4 cups coconut milk
• 1/4 cup honey
• 1 tsp vanilla

1. Combine coconut milk, honey and vanilla.
2. Stir mixture into fresh snow.
3. Enjoy!

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“When you know better, you do better.”

We found pecan butter at the store, which we had never tried so we picked some up and used it to make pecan butter cups. We melted Enjoy Life Chocolate chunks (chips will work too, I just didn’t have any at the time) a double boiler, coated the bottom of a candy mold with the chocolate, let it set, then added a tiny scoop of pecan butter and poured chocolate over the top. So easy to make, my kids did most of the work and had so much fun doing it.

These cups are delicious and a great alternative to Reese’s Peanut Butter Cups which are filled with GMO sugar and other GMO ingredients. Remember, if a food product contains sugar, is not organic and does not specify cane sugar, it is likely genetically modified. 

Enjoy Life Chunks are certified GMO-free, gluten free, contain no wheat, dairy, peanuts, tree nuts, egg or soy. They are also made without casein, potato, sesame or sulfites and contain no trans fat or cholesterol. They are certified kosher, vegan – no preservatives, all natural. I replaced our Toll House chips with these chips without telling my kids and no one knew the difference.

Almond butter would be another great nut butter to use with these cups. Almonds are considered alkaline while peanuts are categorized as acidic. An acid body is a magnet for sickness, disease, cancer and aging. Eating more alkaline foods helps shift your body’s pH and oxygenates your system. Alkaline foods keep your body healthy and functioning correctly, preventing and combating cancer.

Further, a peanut is considered a legume, not a nut. Legumes contain phytates, which bind up minerals in food and prevent your body from utilizing them. This means they’re not digested and can cause inflammation, bloating, indigestion and gas.

Peanuts also contain lectins, which are carb-binding proteins that are relatively “sticky.” They’re difficult for our bodies to break down and thus cause indigestion and their binding leads them to bind with your intestinal lining. They can also cause “leaky gut syndrome” which is when it breaks down the intestinal lining and allows other toxins & anti-nutrients to “leak” into the bloodstream. They’re commonly associated with IBS, Chrohn’s disease, Arthritis, Fibromyalgia and more. (Source)

You can’t really go wrong when choosing nuts to eat, as long as you pay attention to quality. Look for nuts that are organic and raw, not irradiated or pasteurized. One exception is peanuts. Along with being one of the most pesticide-laden foods you can eat, most peanuts are also contaminated with aflatoxin, a carcinogenic mold. The following are good nut choices:

• Almonds: One of the healthiest aspects of almonds appears to be their skins, as they are rich in antioxidants including phenols, flavonoids and phenolic acids, which are typically associated with vegetables and fruits. As the Almond Board of California reported, a study in the Journal of Agricultural and Food Chemistry even revealed that a one-ounce serving of almonds has a similar amount of total polyphenols as a cup of steamed broccoli or green tea.
  
• Walnuts: Walnuts are good sources of plant-based omega-3 fats, natural phytosterols and antioxidants that are so powerful at free-radical scavenging that researchers called them “remarkable.” Plus, walnuts may help reduce not only the risk of prostate cancer, but breast cancer as well.
• Pecans: Pecans contain more than 19 vitamins and minerals, and research has shown they may help lower LDL cholesterol and promote healthy arteries.
• Brazil Nuts: Brazil nuts are an excellent source of organic selenium, a powerful antioxidant-boosting mineral that may help prevent cancer. (Source)

In the end, if you still want a peanut butter cup, you can use peanut butter with this recipe. Just make sure the only ingredient in your peanut butter is organic peanuts. That’s it. Nothing else needs to be added.

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Pecan Butter Cups

Prep Time: 20 minutes

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Ingredients

• 1 bag Enjoy Life Chocolate Chips or Chunks
• 1/2 cup nut butter

Instructions

1. Melt chocolate chips in a double boiler.
2. Coat the bottom of a candy mold with the chocolate.
3. Let the chocolate set. You can put it in the refrigerator to speed up the process.
4. Add 1/2 tsp nut butter to each compartment.
5. Pour chocolate over top.
6. Let the chocolate set.
7. Enjoy!

Pecan Butter Cups

• 1 bag Enjoy Life Chocolate Chips or Chunks
• 1/2 cup nut butter

1. Melt chocolate chips in a double boiler.
2. Coat the bottom of a candy mold with the chocolate.
3. Let the chocolate set. You can put it in the refrigerator to speed up the process.
4. Add 1/2 tsp nut butter to each compartment.
5. Pour chocolate over top.
6. Let the chocolate set.
7. Enjoy!

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“When you know better, you do better.”

We use Unbleached Baking Cups which are made from premium quality, unbleached, greaseproof paper. These cups are Totally Chlorine-Free (TCF). Since no chlorine or chlorine derivatives are used to produce the cups, no chlorine or its derivatives get dumped into our waterways. From my experience, muffins and candies are much easier to remove from these baking cups than traditional baking cups.

1. Line a mini-muffin pan with paper liners (we didn’t have mini muffin cups, so we just used a regular sized muffin tin).
2. Spoon a tablespoon of melted chocolate into each muffin liner (we use Enjoy Life Chocolate Chips).
3. Toss together nuts and fruit. Place mixture into the melted chocolate and use a spoon to make sure all of the goods are glued down into the melted chocolate.
4. Place the muffin pan in the refrigerator until the chocolate is firm.

Here are the combinations we used:

– Dehydrated Bananas (chopped) & Raw Pecans (chopped)
– Dried Cherries (chopped) & Pistachios (chopped)
– Dried Apricots & Almonds (sliced or chopped)

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“When you know better, you do better.”