Nutritious-n-Delicious: Post-Workout Trail Mix

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Do you like runnning? I like running especially when I'm in a bad mood. Yet surprisingly I used to hate running...but I was in both track and cross country in high school. Track I didn't mind, but man did I dread each and every cross country race I ever ran. It's more of a love/hate relationship now.

Reasons why I love running...

1. The feeling after you are done is indescribable.

2. Great way to de-stress.

3. Great exercise and so good for you!

4. You can do it almost anywhere.

5. It can take you on wild adventures exploring places you've never been before.

6. It's a great time to have long deep conversation with friends.

Reasons why I don't love running so much...

1. It kills my knees.

2. It's running...I'm mean seriously.

3. Sometimes it gets boring.

Whether it's a good day for running or a bad day, it is still important to fuel your body right before and after. Oh I just thought of another reason why I love running... it burns a ton of calories so you can eat more! Score. No, it doesn't mean you can eat whatever you want, but your body will definitely need to be refueled after your run. I am not going to go into full details of what you should be eating before and after you run today for time reasons. I can, however, tell you that this Lentil Trail Mix is the perfect post-run (or any workout really) snack! The lentils are full of fiber and protein (my favs!) and the raisins/craisins will help replenish your energy stores. Pepitas (pumpkin seeds) are also packed full of health benefits! Natural News calls them "One of Nature's perfect foods." For more information on pepitas check out their article here.

P.S. Don't forget to answer the question of the day!

LENTIL TRAIL MIX

Ingredients:

1/2 cup Green lentils

1/2 cup Red lentils

Salt

1/2 cup Raisins

1/2 cup Craisins

1/2 cup Pepitas

Chocolate chips (I didn't use any, but I'm sure they'd be great in there!)

Note: You can really add whatever else you want to this trail mix to fit your own personal liking. Try adding banana chips, dried mango, nuts, or toasted unsweetened coconut. The possibilities are endless!

Directions:

1. Measure the lentils out into a container with a lid. Fill with water so the lentils are covered, put the lid on, and let sit overnight. (You don't want to skip this step! Your friends will thank you later... soaking the lentils helps get rid of their gassy side effect. Haha.)

2. After they have soaked for 12-24 hours, drain and rinse the lentils.

3. Bring a pot of water to a boil and add the lentils turning the heat down to about medium-high.

4. Preheat your oven to 300 degrees F.

5. Let the lentils gently boil for about 5 minutes. Make sure the lentils are not cooked all the way. They should still be firm before you bake them.

6. Line a colander with paper towel and pour the lentils in to drain the water from them.

7. Line a baking sheet with parchment paper (foil might work too) and evenly spread the drained lentils out.

8. Liberally season the lentils with salt.

9. Bake lentils for 15 minutes and then take them out and stir them around to ensure even baking and no burning.

10. Bake another 10 minutes and stir. Repeat until the lentils are crunchy. I think mine baked a total of 45 minutes, but they could have probably gone slightly longer.

11. Let lentils cool while you measure out whatever else you want in your trail mix. I used raisins, craisins, and pepitas because that's what I happened to have in my pantry at the moment.

12. Add lentils to mixture and shake shake shake! I stored my trail mix in an old mason jar and used a recycled grated parmesan cheese cap for the top. (Yes they magically fit perfectly! Thanks Pintrest for the wonderful idea.)

Makes about 10 1/3 cup servings.