Sweet and savory trail mix

Wasabi peas and chiles spice up this classic snack.

Nuts are the perfect fuel for both adults and kids, says Marissa Lippert, RD, a New York City-based nutritionist and owner of Nourish Baby, a food-delivery service for parents and newborns. This colorful blend mixes them with antioxidant-rich goji berries and nori seaweed, which contains vitamins C and B12.

Makes: 4 cups
Prep time: 10 minutes
Cook time: 25 minutes

This recipe is part of our meal prep series. Click here for full plan.

Photography by Mariliana Arvelo


2 tablespoons butter
2 teaspoons low-sodium tamari
1 tablespoon grapeseed or sunflower oil
4 garlic cloves, smashed
6 dried thin red chiles, crumbled
1 cup raw unsalted walnuts
1 cup raw unsalted cashews
1 cup raw unsalted almonds
1 tablespoon sugar
⅛ teaspoon ground Szechuan peppercorn
Kosher salt
⅓ cup goji berries
⅓ cup wasabi peas
⅓ cup unsweetened coconut flakes, toasted
2 nori sheets


Preheat oven to 300 degrees. Lay the nori sheets on a baking sheet and toast for 3 minutes. Remove from oven, allow to cool, then crumble the sheets. Set aside.
In a small saucepan, melt the butter over medium heat. Stir in tamari, oil, garlic, and chiles.
Put the walnuts, cashews, and almonds in a large bowl and pour the butter mixture on top. Season with sugar, Szechuan peppercorn, and salt. Toss until evenly coated.
Spread nuts on a parchment-lined baking sheet. Bake for 20 minutes, or until golden brown.
In an airtight container, combine nuts, berries, peas, coconut flakes, and nori pieces. Store for up to 1 month.