Description
Let this crisp and fruity drink give you a smart morning start, or act as an afternoon snack to keep hunger at bay. With every sip, you’ll enjoy the smooth taste of almond butter, almond milk, frozen raspberries, and a touch of honey.
Ingredients
- 2 cups almond milk
- 1 12-ounce package frozen raspberries
- 2 medium bananas, cut into chunks
- 2 tablespoons honey
- 1/2 teaspoon almond extract
- 3 tablespoons almond butter
- 1/2 cup vanilla soy ice cream
- 12 fresh raspberries (optional)
Instructions
- Combine all ingredients in a blender; whirl until smooth.
- Pour into 6 glasses and garnish with fresh raspberries if desired.
Description
The name doesn’t lie: this recipe is pure bliss. The coc and coconut flavors with an added walnut crunch are the dessert you’ve been missing. And for an extra bonus: they don’t even require baking!
Ingredients
- 2 cup California walnuts
- 2 tablespoon unsweetened coconut flakes
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon pure maple syrup
- 1/2 tablespoon coconut oil
- 1/2 tablespoon vanilla extract
- 10 pitted Medjool dates
- Unsweetened coconut flakes and unsweetened cocoa powder (optional coating)
Instructions
- Place walnuts in a food processor and pulse until finely chopped.
- Add coconut, cocoa powder, maple syrup, coconut oil, vanilla and dates; pulse again until mixture forms a thick paste. (Don’t process too long or mixture will become too sticky.)
- Roll into 16 equal balls, then roll in additional coconut or cocoa powder if desired. Store in the refrigerator or freezer until ready to serve.
Description
This lighter take on a teriyaki noodle bowl is a quick and easy crowd-pleasing meal, perfect for a weeknight dinner. Featuring thinly sliced strips of pork tenderloin, bell peppers, matchstick carrots, spiral zucchini noodles and walnuts all tossed in a simple teriyaki sauce. Recipe by Beth Stark, RDN, LDN.
Ingredients
- 2 tablespoons sesame oil, divided
- 4 cloves garlic, minced and divided
- 1-pound lean pork tenderloin, trimmed of visible fat and cut into ½-1-inch thick strips
- 1 medium red bell pepper, chopped
- 1-1/4 cups shredded or matchstick-cut carrots (about 4 ounces)
- 1 cup chopped walnuts
- 1-pound prepared zucchini noodles
- 1/4 cup lower sodium teriyaki sauce with 1 tablespoon water mixed in
- 1/4 cup chopped green onion tops
Instructions
- Heat 1-1/2 teaspoons sesame oil in a large skillet over medium-high heat until hot. Add half of the minced garlic cloves and half of the pork; cook and stir 5 minutes, or until browned and 145°F. Set aside. Repeat with 1-1/2 teaspoons sesame oil, remaining half of minced garlic cloves and pork; set aside.
- To the same skillet, over medium-high heat, add remaining 1 tablespoon sesame oil, bell pepper, carrots and walnuts; cook and stir until vegetables are tender; about 3-5 minutes.
- Reduce heat to low; add zucchini noodles, pork and combined teriyaki sauce and water to the skillet; use tongs to coat mixture evenly with sauce; cook 5 minutes until heated through. Garnish with green onions and serve.
Description
Great as an afternoon snack or appetizer, these crisp cucumber cups are filled with roasted red pepper hummus and topped with tomatoes, crumbled feta and chopped walnuts for added crunch. Recipe by Beth Stark, RDN, LDN.
Ingredients
- 1/2 cup walnuts, chopped (8 tablespoons)
- 1 English cucumber, ends trimmed (about 14 ounces)
- 1/2 cup roasted red pepper hummus
- 1/4 cup reduced-fat crumbled feta cheese
- 5 cherry tomatoes, quartered
Instructions
- Preheat oven to 350°F and arrange walnuts evenly on a small baking sheet. Bake 8 minutes, checking frequently, until toasted.
- Slice cucumber crosswise into 18, ~3/4-inch thick slices. Using a small spoon, gently scoop out and discard the center of each cucumber slice, leaving bottom and sides intact.
- In a small bowl, stir 6 tablespoons chopped walnuts and hummus. Spoon walnut-hummus mixture into each cucumber slice and top with 2 reserved tablespoons of chopped walnuts, feta cheese and quartered tomatoes.
Description
Need a mid-day energy boost? These easy, no-bake Maple Walnut Energy Balls combine walnuts, oats, dates, maple syrup and are rolled in diced walnuts for added crunch. Recipe by Crowded Kitchen.
Ingredients
- 2 cups walnuts, plus 1/4 cup for coating
- 1 cup old-fashioned oats
- 1/2 cup Medjool dates, pitted (about 7 dates)
- 3 tbsp maple syrup
- 2 tsp vanilla
- 1/4 tsp salt
Instructions
- Add 2 cups walnuts, oats, dates, maple syrup, vanilla and salt to a food processor. Blend until smooth and the dough forms together into cohesive balls, about 1 to 2 minutes.
- Finely dice the remaining 1/4 cup walnuts and add to a plate.
- Form the dough into 16 balls and roll each ball in the diced walnuts to coat. Store the energy balls in an airtight container in the fridge for a week, or in the freezer for up to three months.
DESCRIPTION
Mini bites of almond “truffles” are rolled in a globally inspired flavor-packed coating.
Ingredients
- 1.18 oz cacao nibs
- 0.2 oz ground cinnamon
- 0.02 oz ancho chile powder
- 0.29 oz pure coconut sugar
- 9.8 oz creamy almond butter
- 0.59 oz unblanched almond meal or flour
- 1.47 oz honey
- 0.29 oz pure vanilla extract
- 0.2 oz cocoa powder, unsweetened
- 0.49 oz natural California Almonds, chopped fine
- 0.49 oz puffed quinoa
Instructions
Prepare Coating
- Place cacao nibs in a spice grinder and pulse to a small grind. Finished texture should be a mixture of fine ground with small flecks of cacao nibs intact.
- Place ground cacao nibs in a mixing bowl, then add cinnamon, ancho chile powder and coconut sugar. Whisk to combine evenly. Reserve for coating truffles.
Prepare Truffles
- Place almond butter, almond meal, honey, vanilla extract and cocoa powder in a stand mixer fitted with a paddle attachment. Blend lightly until creamy smooth and all ingredients are evenly combined.
- Add the fine chopped almonds and puffed quinoa and blend just until evenly combined.
- Scoop the mixture into one tablespoon-sized portions, then roll in your hands to form truffle balls.
- Roll each almond truffle in the reserved cacao-cinnamon-ancho chile powder, fully and evenly coating each truffle (pressing the powder on to the truffles). Enjoy at room temperature and store in a sealed container.
DESCRIPTION
Ditch traditional bread for sweet potato slices for this gluten-free take on classic avocado toast. Diced walnuts offer some added crunch while red pepper flakes kick things up with a little heat. Recipe by Crowded Kitchen.
Ingredients
- 2 sweet potatoes
- 2 avocados, thinly sliced
- 1/2 cup walnuts, diced
- 1-1/2 tsp red pepper flakes, plus more if desired
- 4 tsp extra-virgin olive oil
- 3/4 teaspoon flaky salt
Instructions
- Slice a small plank off one side of each sweet potato lengthwise. This will act as a base, so you can cut the sweet potato into toast slices easily. Prop the sweet potato on the flat side you created and slice each potato into planks about 1/4 inch thick.
- For toaster preparation, pop the sweet potato planks in the toaster and toast until tender. This may take a few times, depending on your toaster.
- For oven preparation, preheat your oven to 350° F. Lay the sweet potato planks on a baking sheet and spray with cooking spray. Roast for 6-7 minutes per side, until they are easily pierced with a fork.
- When they’re done toasting, lay the sweet potato toasts on plates and top with sliced avocado. Mash the avocado gently with a fork. Sprinkle with diced walnuts, red pepper flakes and drizzle with olive oil. Top with flaky salt.
DESCRIPTION
Baked apples are a classic fall dessert and this version is made sweeter (and more nutritious) with pecans. Combine pecans, brown sugar and fresh apple slices for a comforting dessert that can be served on its own or alongside ice cream.
INGREDIENTS
- 1 cup raw pecan pieces
- 4 tablespoons unsalted butter, at room-temperature
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 5 apples, cored and cut in half
- 3 1/3 cups vanilla ice cream, for serving (optional)
Instructions
- Preheat oven to 375 degrees F. Butter a 9-inch-by-13-inch casserole dish.
- In a bowl, combine pecans, brown sugar, cinnamon, nutmeg, and kosher salt. Stir to combine. Using a fork, cut the butter into the brown sugar mixture until it resembles pea-sized crumbs.
- Add the apple halves to the prepared casserole dish. Evenly sprinkle the brown sugar mixture over the top of the apples. Cover the dish with aluminum foil and bake, covered, for 15 minutes. Remove the foil and bake for an additional 15 minutes, or until the apples are tender.
- Serve warm. If you’d like, top each apple with around 2/3 cup ice cream and a generous drizzle of the caramelized brown sugar mixture at the bottom of the pan.
DESCRIPTION
Using 3-ingredient mini pecan crusts as your base, these light and springy lemon berry tarts are flavorful individual desserts perfect for your next gathering.
Ingredients
- Mini Pecan Crusts
- 2 cups pecan pieces or halves
- 2 tablespoons sugar
- 1/4 cup butter, melted
- Lemon Filling
- 1/2 cup lemon curd
- 1/2 cup berries (blueberries or raspberries)
- Powdered sugar for dusting (optional)
Instructions
- Make the mini pecan crusts: Preheat oven to 350 degrees F. Line a mini muffin tin with paper liners or spray with non-stick spray.
- Add pecans, butter, and sugar to a food processor. Blend until mixture comes together to form a coarse dough.
- Scoop about 2 teaspoons of the pecan mixture in each muffin tin. Use the back of a wooden spoon or your fingers to press mixture evenly along the bottom and up the sides of each muffin cup.
- Bake for 12 minutes or until crusts are golden brown. Allow crusts to cool completely before removing them from pan.
- Assemble crusts: Spoon 1 teaspoon of lemon curd into each mini pecan crust. Top with 1 raspberry or 3 small blueberries. Dust with powdered sugar if desired. Makes 24 crusts.
DESCRIPTION
With just a few simple ingredients, whip up these cherry pecan energy bites in under 10 minutes for a nutritious, power-packed snack! Chock full of super foods including pecans, cherries and oats – they’re deliciously packed with nutrients.
Ingredients
- 1 cup toasted pecan halves or pieces
- 1 cup dried cherries
- 4 medjool dates, pitted
- 1/4 cup old-fashioned oats
- 1 tablespoon cacao powder, plus more for coating
- 1 teaspoon vanilla extract
Instructions
- Add all of the ingredients to the bowl of a food processor.
- Pulse until the ingredients begin to bind and form a loose dough-like ball.
- Roll into 1-inch balls. Roll the balls in cacao powder (optional) and transfer to an airtight container. Refrigerate until ready to serve. Makes 10 to 12 energy bites.
Notes
- To make this recipe gluten-free, substitute 1/4 cup of certified gluten-free old-fashioned oats.
- The energy balls will stay fresh in the refrigerator for up to 7 days.
