When my husband and I decided to move to a remote mountain town we knew that traveling would be a bit tougher. Now with a baby it requires more planning and loads more time! Our first trip with Isabella was a road trip down to LA. A road we've traveled thousands of times! Usually we can drive it in 5 hours, but this time we estimated 6+ hours with needing to stop to change diapers, cuddle, and feed Izzy.
This road trip would also require snacks! I love snacking, and while we always have something from the bakery we also pack healthy things to munch on too. One of my favorite snacks are nuts. They are packed full of healthy fats and vitamins. While breastfeeding your body needs more calories than usual and healthy fats like cashews provide a good source of vitamin B6, potassium, protein, magnesium, iron, and fiber. Vitamins B6 and magnesium have also been known to increase seratonin in the brain and help to combat postpartum depression.
It used to be advised for nursing mothers to avoid nuts in case of an allergic reaction in their baby. However, now mothers are told to include various nuts and nut butters in their diet to help expose them to your child. This may help decrease the risk of your child having an allergy or sensitivity to nuts. But keep an eye out for any reactions your child may have to your breast milk after eating nuts.
So for traveling, nuts are perfect and everyone can snack on them! They are easy to throw in a container and small enough to pack in your purse (or diaper bag). And when you're not traveling they make a great snack at your holiday parties! Find the recipe for these Holiday Cashews below.
Roasted Sea Salt Rosemary Cashews
- 1 lb. organic unsalted cashews
- 2 T. organic butter
- 2 sprigs organic rosemary
- ½ tsp. organic cayenne pepper (optional)
- 7 g. (1 tsp.) organic brown sugar
- 2 tsp. sea salt
Melt the butter.
Strip the rosemary needles off by starting at the top and sliding your fingers down.
In a large mixing bowl, add the melted butter, rosemary, cayenne, brown sugar and sea salt and stir to combine.
Add the cashews and fold to coat completely.
On a baking sheet with parchment paper, spread the cashews out evenly.
Bake at 350 for for about 5-10 minutes or until golden brown, stirring occasionally.