Fall Inspired Trail Mix


Fall is pretty much my favorite time of year. Being warm and cozy, getting to hide under blankets without being sweaty, snuggling up with a nice mug of apple cider.

It also makes me miss the Midwest because I don’t live near trees that change colors, but I’ve discovered new ways to celebrate fall.

Such as cloudy day beach walks — there is a certain appeal to the beach in the fall and winter when it is abandoned by the tourists.

cloudy beach santa monica

One of my favorite ways to connect with the fall weather are the colors. Burnt orange, mustard yellows, olive greens, oh my!

Fall Chicago

Thinking of those colors and feeling a bit hungry and I came up with a quick and easy fall trail mix.


Fall Trail Mix

1/3 cup White Chocolate Chips
1/3 cup Dried Apricots
1/2 cup toasted Walnuts
1/3 cup Honey Sesame Cashews (I got these from Trader Joes)
1/4 cup dried cranberries

Combine & Serve



Guacamole Skins

Avocados are my favorite fruit. Yes, that is right, they’re a fruit (at least biologically). On summery days, or just days ending in “y” I like enjoying some avocado in its many forms.

For this post I was inspired by summer entertaining and how to dress up some guacamole, especially when some people have different tast preferences. By serving it in the peel you can either a) make it party-for-one style or b) you can make different spice levels at a party and put some chips out and your guests can just take a “guacamole skin” spiced to their liking and add some chips, hoorah!

Guacamole Skins
serves 2

1 medium avocado
1 lime (cut in half)
2 tbsp cilantro
2 tbsp onion (diced)
2 tbsp tomatos (diced
– for individual I used cherry tomatoes)
salt & pepper to taste (aprox 1/8 of tsp)

To add spice dice a jalapeno (as much as your tastebuds can handle!)

1. Cut an avocado in half, then take one half and slice it, turn and slice the other direction so that you have it’d cubed in the peel. Spoon it out into a bowl.

2. Add the cilantro, onion, tomato, salt, pepper, and jalapeno(optional). Mash together with a fork. Taste, add more salt and pepper if needed. (Same for jalapeno.)

3. Spoon the fresh guac back into the skin. Serve with chips. I love blue corn chips! 

If you’re going to make different spice variations for a a party you can top them with a little slice of jalapeno for medium and maybe a chili pepper for hot.