Pumpkin Seed Granola

2 c baby pumpkin seeds (pepitas)
1 c slivered almonds
3/4 c raw sunflower seeds
6 Tbs pure maple syrup
coarse salt
1 c dried cherries or cranberries
 
Preheat oven to 350. Line 2 baking sheets with parchment paper or silicone baking mats.
In large bowl, toss pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread nuts and seeds out in an even single layer on the baking sheets and season with salt to taste. Bake, stirring several times with spatula or wooden spoon until just golden, about 20 minutes.
 
Cool completely in pan, then add cranberries and toss to combine. Store in an airtight container at room temp.

Lemon Chicken Soup

1 Tb. olive oil
1 onion, minced
3-5 garlic cloves
1/2 chicken
3 bay leaves, broken
1 can chicken broth
2 cups chopped potatoes, zucchini, carrots, and celery
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. lemon pepper
1 lemon
cilantro
Heat oil on medium high in a large pot. Add the onion, garlic, and chicken. Brown the chicken on both sides. Add the bay leaves and broth and as much water needed to cover chicken. Boil until the meat falls off the bone. Remove chicken and cool. Remove bones and skin then add meat back to the pot. Add the vegetables, salt, pepper, and lemon pepper. Cook until the veggies are tender. Remove bay leaves. Dish into bowls and top with freshly squeezed lemon juice and cilantro.

This is a recipe I got from my sister. She said the original recipe also calls for tomatoes, but she never puts them in (and neither did we), but you could if you wanted. Also, next time I will add a bit of lemon juice to the broth while it's cooking instead of just at the end. I also added more than just 2 cups of veggies....so add to your families liking.