Name: Gluten-Free Nut Crunch Snack
Ingredients: Large bag Pecans (Or equivalent mixture of pecans, cashews, almonds (or you favorite nuts)); 1 Cup Pumpkin seeds; 1 Cup Sunflower seeds; 1/2 Cup Sesame seeds (Optional); 1+ Tsp cinnamon (Or your favorite spice, pumpkin spice, cardamom etc); 1+ Tbsp Maple syrup (Honey or brown rice syrup); 1.5 Tbsp olive oil

This healthy homemade gluten-free nut crunch snack is a family favorite. Replace your boxed processed store-bought snacks with something homemade and healthy. This recipe is free of gluten and dairy.

The “dance of methylation” extends far beyond supplementing with B12 and methylated folate. Indeed, long term outcome studies using this approach are lacking, and research suggests caution is advised with regard to imbalanced hypermethylation. However, much can be done to safely support methylation balance.

Sparing “methyl donor drain” through appropriate lifestyle interventions, including reducing total body inflammation, augmenting the microbiome and promoting exercise, stress reduction and sufficient sleep, along with a careful dietary prescription that supports methyl donor reserve is a safe, nuanced approach which allows the complex, homeodynamic process of methylation to take place.

To learn more about how to eat and live your way to methylation health, click here for articles and our eBook, which contains over 40 exclusive recipes, free of gluten and dairy as well as dietary plans and lifestyle interventions.

Gluten-Free Nut Crunch Snack

Course Snack
Cuisine American

Ingredients

Large bag Pecans Or equivalent mixture of pecans, cashews, almonds (or you favorite nuts)
1 Cup Pumpkin seeds
1 Cup Sunflower seeds
1/2 Cup Sesame seeds Optional
1+ Tsp cinnamon Or your favorite spice, pumpkin spice, cardamom etc
1+ Tbsp Maple syrup Honey or brown rice syrup
1.5 Tbsp olive oil

Servings:

Units:

Ingredients

Large bag Pecans Or equivalent mixture of pecans, cashews, almonds (or you favorite nuts)
1 Cup Pumpkin seeds
1 Cup Sunflower seeds
1/2 Cup Sesame seeds Optional
1+ Tsp cinnamon Or your favorite spice, pumpkin spice, cardamom etc
1+ Tbsp Maple syrup Honey or brown rice syrup
1.5 Tbsp olive oil

Servings:

Units:

Course Snack
Cuisine American

Instructions

Preheat oven to 325 degrees.
Combine nuts and seeds on cookie sheet.
Add oil, maple syrup, and spice(s).
Mix the ingredients.
Bake for 15-20 minutes until lightly browned. Let is cool before putting in storage container.

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4 Comments

Karen says:

April 22, 2016 at 3:43 pm

About how many cups in your “large bag” of pecans?

Reply
- Romilly Hodges says:
  
  April 22, 2016 at 7:35 pm
  
  Hi Karen,
  Welcome to the site!
  About 2 1/2 cups in the bag – so you have roughly the same amount of nuts as you do seeds. Hope you enjoy it!
  
  Reply
Lisa Dennys says:

June 26, 2016 at 1:44 pm

Could you please specify approx. amount of the “large bag” of pecans? Looks good , thanks!

Reply
- Kara Fitzgerald, ND says:
  
  July 6, 2016 at 12:45 pm
  
  Hi Lisa-a medium sized bag (the type you find in the grocery store) will do. That’s probably around 12 ounces. Thanks!
  
  Reply

The info you are putting out is awesome. You’re playing an enormous role in helping so many practitioners and people to better understand the immune system and all the wonderful bioactives and lifestyle modifications that can make a difference. Thanks for all the time, effort, and research that you put in on a daily basis to help others. You should certainly be proud of what you do.

Neil C.

Dr. Fitzgerald’s book is an extraordinary integration of a vast amount of diverse information that makes practical sense of the complex interplay between our genes, the folate/vitamin B12 cycle, homocysteine, and the clinical importance of methylation.

Jeffrey Bland, PHDPresident PLMI

I was thrilled to see the principles of a methylation food plan. This helped to confirm my teaching principles.

Kylene Bogden, MS, RDN, CSSD, LDNCleveland Clinic Center for Functional Medicine

The nutrition methylation webinar has fabulous information on methylation and specific nutrients that are required to support the process. I think I can speak for our team of dietitian nutritionists in saying that it is valuable to connect the science and biochemistry from Dr. Fitzgerald’s point of view with the nutrition and implementation from Romilly. They are a knowledgeable team! I love that this is a food-first approach with an emphasis on food and dietary intervention for sustainable long-term nutritional support. Food is not just medicine, it’s information for methylation and you can’t supplement your way out of a bad diet!

Brigid Titgemeier, MS, RDN, LDCleveland Clinic Center for Functional Medicine

I enjoyed the presentation and really appreciated the food first approach. There were many talking points to help solidify this concept with patients, particularly those that don’t “buy in” to the food first approach or simply want to take a supplement.

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Gluten-Free Nut Crunch Snack

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