• The Daniel Plan Café

    • Recipes
Pastors & Leaders
Get The Book
Track Your Progress - Update Your Measurements
Daniel Plan - FAQs

Healthy Harvest (Halloween) Treats


Anytime Snack Mix

By Dr. Mark Hyman

A quick and delicious snack. Serve as an afternoon snack for the kids, or for adults to munch on with a glass of sparkling water with pomegranate juice.

Ingredients:

  • 1/4 cup raw, unsalted cashews
  • 1/4 cup raw, unsalted pecan halves
  • 1/4 cup raw, unsalted whole almonds
  • 1/4 cup raw, unsalted walnuts pieces
  • 1/4 cup hulled raw, unsalted sunflower seeds
  • 6 tablespoons dried organic cranberries
  • 6 tablespoons organic golden raisins

Preparation:

Preheat the oven to 400 degrees F.Mix together the cashews, pecans, almonds, walnuts, and sunflower seeds on a baking sheet. Bake for 5 minutes. Cool the nut mixture slightly. Mix in the dried cranberries and raisins. Store in tightly covered glass bowls.

Nutritional Analysis

Per 1/4-cup serving: 213 Calories, 15 g Fat, 1. 6 g Sat, 0 mg Chol, 2. 5 g Fiber, 5 g Protein, 20 g Carb, 4 mg Sodium

Gluten Free
Dairy Free
Quick
Vegetarian
Egg Free
Serves 6
Serving size: generous 1/4 cup
Yield: 1 3/4 cups
Prep time: 5 minutes
Cook time: 5 minutes

Honey-Roasted Spiced Pecans

By Dr. Mark Hyman

These nuts are slightly sweet, spicy, and salty. A good snack and easy to make, it needs to dry in the oven for almost an hour, so plan accordingly.

Ingredients:

  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground coriander
  • 1 tablespoon honey
  • 1 tablespoon grapeseed oil
  • 1 cup pecan halves

Preparation:

  1. Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
  2. Mix together the cumin, red pepper flakes, salt, and coriander.
  3. Heat the honey and grapeseed oil in a medium skillet over medium heat until the honey dissolves. Add the pecans, and stir to coat the nuts evenly with the honey.
  4. Cook over low heat for about 3 minutes. Add the spices and cook for 3 minutes.
  5. Turn the pecan mixture onto the baking sheet. Bake for about 45 minutes. Remove the parchment paper and place the pecans directly on the sheet pan. Separate the nuts, if desired, so they do not clump together. Bake for 30 minutes, until the pecans are dry to the touch. Stir the pecans occasionally while baking.
  6. Let the pecans cool, and store in an airtight container.

Nutritional Analysis

Per 2-heaping-tablespoon serving: 157 Calories, 15 g Fat, 3 g Sat, 0 mg Chol, 2 g Fiber, 2 g Protein, 8 g Carb, 161 mg Sodium

Gluten Free
Dairy Free
Vegetarian
Egg Free
Serves 6  2 heaping tablespoons
Yield: 1 cup
Prep time: 5 minutes
Cook time: 1 hour and 15 minutes

UltraMetabolism Road Mix

By Dr. Mark Hyman

Cocoa nibs are roasted cocoa beans separated from their husks and broken into small bits. The nibs can be used in recipes or as a stand-alone snack when nothing but chocolate will satisfy your taste buds.

Ingredients:

  • 1/2 cup dried wild blueberries
  • 1 cup cocoa nibs
  • 1 cup raw almonds, whole
  • 1 cup raw cashews, whole
  • 1 cup raw walnuts, whole
  • 1 cup hulled raw pumpkin seeds
  • 1 cup hulled raw sunflower seeds

Preparation:

In a medium bowl, mix all the ingredients. Store in a covered jar and keep in a cool, dark place.

Nutritional Analysis

Per 1/2-cup serving: 300 Calories, 24 g Fat, 0 mg Chol, 10 g Fiber, 13 g Protein, 23 g Carb, 54 mg Sodium

Gluten Free
Dairy Free
Quick
Vegetarian
Egg Free
Serves 13
Serving size: 1/2 cup
Yield: 6 1/2 cups
Prep time: 5 minutes
Cook time: none