Meet my new favorite snack.
Many good things don’t last forever.
Lately every time our family is all together — eating around the dinner table, or watching movies in the living room, Dad has been thanking God because “we won’t all be together much longer.” What are you saying, Dad? Who’s going anywhere?
But it’s true. Time rolls on and the present realities become memories of the past. I’m no longer a cowlicked seven year old spending whole afternoons with my nose in the American Girl series or broadcasting radio shows with my sisters. My little sister drives away — by herself — to her first college class and I realize we’re never going back to the forts under the stairs
As I’m typing this at the kitchen (surrounded by textbooks I should be reading), I look outside the window to streaming snowflakes creating a winter wonderland where yesterday was an autumn watercolor. The vibrant colors of October are fading fast even though I’ve hardly savored them enough.
It doesn’t mean that new good things will never come. They will, but they will be different. So I want to learn to cherish the blessings I enjoy right now. I want to have a perspective of eternity, redeeming the time so none of it goes to waste. In this swiftly moving life of gain and loss, I’ve found stability in securing myself on the one thing I know will last forever: “I have loved you with an everlasting love; therefore I have continued my faithfulness to you” (Jeremiah 31:3). The unshakable love of God is my rock and gives me hope in forever.
Anyway, back to this snack mix. It is really good, especially considering it was born out of a runaway thought that could have easily flopped. My goal was to create a portable mix of crunchy salty “power-foods” that rival the flavor of one of my snack
vices favorites, Chex Mix, which never stands a chance with me.
You will never find this at the grocery store bagged alongside the Lays and Fritos. But that doesn’t really mean anything, right? It’s deliciousness is really evidenced to Mom and I crowding around the pan, burning fingers and tongues as we inhaled half a batch. Bet you can’t eat just one chickpea.
Move over, Chex. You never saw this one coming.
Good-for-you Snack Mix
- Three medium carrots
- 1 medium potato
- 1 medium zucchini
- 1 t. olive oil
- 1 t. sea salt
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 bag of natural popcorn, popped
- 3/4 c. almonds
- 2 T. butter
- 2 T. lemon juice
- 1 T. Worcestershire sauce
- 1 t. soy sauce
- 1/2 t. garlic powder
- Make Veggie Chips: Prepare oven to 400F. With a sharp knife, slice carrots, potato, and zucchini into very thin slices (about 1/8 inch). Arrange in a single layer on a baking sheet. Drizzle oil over top and sprinkle with sea salt. Bake about 1 hour or until crispy, flipping halfway through.
- Roast chickpeas on a baking sheet sprayed with cooking spray in a 400F oven for about 20 minutes, or until toasted. Don’t let them get too crisp, as they will be baked more later.
- Reduce heat to 250F. Add veggie chips, chickpeas, popcorn, and almonds to a large casserole dish. In a medium saucepan, melt butter and stir in remaining seasonings. Pour into dish and stir so everything is evenly coated.
- Bake 45 minutes – 1 hour until dry, stirring every 15 minutes. Let cool completely before storing in air-tight containers.
This is a packable snackable if I’ve ever seen one. That is if it survives the cooling process. No matter how you eat it, just be sure to savor every bite. It most certainly will not last long.