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1 large boneless, skinless chicken breast (about 10 ounces), rinsed and patted dry

1/2 teaspoon salt, plus more to taste freshly ground black pepper

2 tablespoons extra virgin olive oil

1/2 cup sea salt YUMNUTS cashews, roughly chopped

1/2 medium onion, diced small (about 1 cup)

1 jalapeño pepper, diced

2 cups pearled barley

1 can (15-ounce) coconut milk

2 ears corn, kernels sliced off the cob (about 1 1/2 cups)

2 tablespoons chopped fresh mint, cilantro or parsley.

1. Cut chicken into 1-inch chunks; season with salt and pepper.

2. Heat 1 tablespoon oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until light golden and almost cooked through, about 4 minutes. Stir in YUMNUTS and cook 1 minute more. Transfer mixture to a plate.

3. Add remaining tablespoon oil to pot. Stir in onions and jalapeño and a pinch of salt. Cook, stirring, until onions are slightly softened, 2 to 3 minutes. Stir in barley and 1/2 teaspoon salt; cook 1 minute more. Add enough water to coconut milk to yield 2 cups liquid and add to pot. Bring liquid to a simmer, then cook, covered, over low heat until the barley is almost tender, about 40 minutes.

4. Stir in corn. If mixture looks dry, stir in 1 1/4 cups more water; cover and cook until barley and corn are tender, 10 to 15 minutes more.

5. Return chicken mixture to pot and stir well. Fold in herbs and more salt to taste.

Yield: 4 servings.

YUMNUTS TRAIL MIX

Combine even amounts of the following ingredients:

Chocolate Yumnuts

Coconut Yumnuts

Raisins

Dried Pineapple Chunks

Craisins

Mix it up and store in small Ziploc bags for easy, on the go snacks.

http://www.articlepool.com/quick+healthy+snacks+for+busy+people-123214

Try this recipe out with our Toasted Coconut or Chocolate Yumnuts! It’s a perfect dessert for this holiday weekend that will be sure to have you saying “yum!” Happy Birthday America!

Ingredients

• 2 cups very finely chopped Yumnuts
• 1 cup finely ground graham cracker crumbs
• 1/2 cup plus 2 ounces sugar
• 3/4 cup melted butter
• 3 cups sweetened condensed milk
• 9 egg yolks
• 1 1/2 cups Key lime juice
• 2 cups heavy cream
• 1 orange, zested

Directions

Preheat the oven to 325 degrees F.

Grease a 9-inch pie pan and set aside. In a small bowl, mix together the cashews, graham cracker crumbs, 1/2 cup sugar, and the melted butter (you may choose to process the cashews and graham crackers in a food processor to finely grind them). Press crumb mixture into the bottom and sides or pie pan.

In a medium mixing bowl, combine the sweetened condensed milk and egg yolks until smooth, mixing either by hand or with an electric mixer. Slowly add the Key lime juice and mix to incorporate. Pour into the unbaked crust and bake for 50 minutes or until center is set. Cool pie to room temperature; then refrigerate for several hours.

When pie is cool, make the whipped topping. In the bowl of an electric mixer, whip the heavy cream, orange zest, and remaining 2 ounces of sugar until it has reached the consistency of whipped cream. Spread whipped topping evenly over the cooled pie. The pie can be served immediately or allowed to set before serving.