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Home | FoodBlog | Allen's Blog | Beach Nuts‏
19
Apr
2010
Beach Nuts‏
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Written By Recipe Coordinator

Beach Nuts

Deena Kastor is an American long-distance runner. She holds American records in the marathon, half-marathon, and numerous road distances. Kastor's most noted accomplishment is winning the bronze medal in the women's marathon at the 2004 Olympics in Athens, Greece. She has also had success in cross country running, having become an eight-time national champion at the USA Cross Country Championships. Kastor made her marathon debut in NYC in 2001, and set an American women’s record for a first marathon that still stands (2:26:58).

I stumbled across a recipe of hers in Competitor Magazine. Being a sometime runner myself, I am always on the lookout for good, simple and beneficial recipes. This Beach Nut recipe is a great nut recipe. Almonds are high in protein, which strengthens both our muscle and brain functions. Walnuts are high in omega-3 fatty acids. Almonds are rich in vitamin E and calcium. Walnuts have the most antioxidants of any nut. Any athlete knows how important it is to always have nutritious snacks available. Try this snack after a long bike ride or after a thrilling morning run. It is easy to make and so delicious to have around. Be sure to make a batch or two ahead of time and always have a it on hand.

 

1 egg white

 

1 1/2 cup almonds

 

1 1/2 cup cashews

 

1/2 cup coconut

 

1/4 cup brown sugar

 

1/2 teaspoon salt (only if nuts are not salted)

 

1/2 teaspoon chili flakes

 

 

1. Preheat oven to 300 *F. In a large bowl, whisk egg white until foamy. Stir in nuts.

 

2. Add coconut, sugar, salt and chili flakes.

 

3. Mix to evenly coat.

 

4. Spread on a greased cookie sheet and bake for 20 minutes or until golden brown.

 

Allow to cool completely before serving or storing.

 

Nuts can be stored for one month in a airtight container. Experiment with your favorite nuts as long as the total measures three cups for the recipe. 

 

Recipe courtesy of Deena Kastor and Competitior Magazine, April 2010 issue.

Photo courtesy of foodallergy.org.

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