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gluten free trail mix mango lassi

Snack it to me: Mango Lassi Trail Mix

This post is part of Snack It To Me – recipes for my favorite snack mixes. The posts are: Fairy Berry Gluten-Free Trail MixSour Patched Gluten-Free Trail MixCherry Cordial Gluten-Free Snack MixMango Lassi Trail Mix, Apricocious Trail Mix, Raisinably Delicious Snack Mix, Happy Endings Trail Mix, My go-to prepared snacks.

After an interruption for surgery involving my spine, Snack It To Me is back. And it is back in a big way.

I transferred to U of I as a junior, and was on my third college. (Apparently fashion design classes do not transfer to other schools as they do not apply to real world skills, so I went to community college to cram in some lost credit hours). I was a junior living in a dorm filled almost entirely with freshmen and the rest were either RAs or seniors who would be graduating in December.

Transfer student orientation was miserable, and none of my high school friends had gone to UIUC. And except for a cousin, I was on my own. And those first few days on campus were rough. Ugly cry yourself to sleep rough.

But then I met Sid.

sid and mary fran

Somehow, despite radically different cultures and polar opposite favorite hobbies, we became fast friends. He eventually worked his way to BFF status, and is still one of my first calls when I have big news (even if we live half a world apart now).

Sid is the reason this recipe exists.

Food was always central to our friendship. It started with grabbing dinner in the dining hall together when we could. Lunches on campus when we could squeeze them in. And two years of my home-cooked Sunday dinners when we both moved out of the dorms. Some weeks it was the only time our schedules worked out for us to see each other.

We have learned a lot from each other over the course of our friendship. I dragged him to his first American football game (we lost) and made him sit and watch the Bears in the Super Bowl. I fed him his first Irish soda bread and my mom’s famous tomato and rice soup.

He is the one who introduced me to Indian food (he also introduced me to Korean and Middle Eastern cuisine), something I probably never would have tried on my own. He is the one who talked me into trying new things every time we would go to one of the many curry places on campus. The one who got me to try a mango lassi the first time.

A lassi is a yogurt and mango dring that is creamy and just sweet enough. For me, it was love at first sip. (Joy the Baker has a recipe for a mint and cumin lassi that looks out of this world).

With that, I give to you Mango Lassi Trail Mix. The idea for this mix is, sadly, not all my own. I had a similar combination from Graze (more about them in another post), and was thoroughly disappointed when they discontinued it. So, I just had to make my own.

gluten free trail mix mango lassi

Gluten-Free Mango Lassi Trail Mix

Recipe Type: Snack
Author: Mary Fran Wiley
Mangoes and yogurt are a match made in heaven.
  • 75 grams roasted sunflower seeds (a good handful and a half)
  • 50 grams yogurt covered nuts (about 30 yogurt covered almonds were used in the photographed version)
  • 50 grams dried mango (chunks are best, but the flatter kind kan be roughly chopped into strips, as it is here)
  1. In a large mixing bowl, combine all ingredients. Adjust amounts to suit your taste – I really love yogurt covered anything, you might really love mango. Take this and make it your own.
  2. Store in a sealed container for up to one month.


brussels sprouts in yogurt

Yogurt Brussels Sprouts

brussels sprouts in yogurt

Another night with a fridge full of nothing to eat. I know I am not the only person who suffers from this phenomenon. I know I need to go grocery shopping, but it is too late to go get all the food to make a proper meal. I took a look at my fridge and all I had was Brussels sprouts, fresh herbs, milk, eggs and a bottle of white wine.

What is a hungry girl to do? I threw some rice in the rice cooker and pulled out the Brussels sprouts & herbs. I saw somewhere on the internet someone cooked them in butter and made them into a creamy delight. Short on butter, I decided to run with the idea of creamy veggies and the result was a tangy, slightly spicy dish.

Brussels Sprouts in a Yogurt sauce

  • 1/2 c. Yogurt Dressing (see below)
  • 2 c. trimmed & sliced Brussels sprouts
  • 1/4 t. chopped fresh red chili pepper
  • 1/4 t. freshly grated ginger
  • 1 t chopped garlic
  • 1 t olive oil

Heat olive oil in a skillet and once hot add garlic, ginger & chili. Saute for a minute to infuse the oil with the flavors of the spices. Add the brussels sprouts & cook until they are bright green. Pour on the yogurt dressing and cook until the Brussels Sprouts are tender. Season with salt & pepper and serve warm. Yum!

Yogurt Dressing (from Jamie Oliver’s Food Revolution)

  • 1/3 cup of plain yogurt
  • 2 tbsp of lemon juice or white or red wine vinegar
  • 1 tbsp of extra-virgin olive oil

Whisk all three ingredients together and season with salt & pepper to taste. I used lemon juice in my version and let it sit for a few days in the fridge. This dressing is great on green salads as well as in this dish.