Description
Created by Koya Webb, on behalf of the Almond Board of California.
Ingredients
- 1 cup of steamed shelled edamame
- 1 cup of smoked almonds
- 1 teaspoon of chile seasoning
- 1/2 lime
- (optional) light sprinkle of parmesan cheese (vegan or regular)
Instructions
- Steam 1 cup of edamame in a microwavable-safe bowl or on the stovetop for 10 minutes.
- Place the steamed edamame in a clean bowl and mix in 1 cup of smoked almonds.
- Sprinkle in 1 teaspoon of chile seasoning and mix thoroughly.
- Squeeze half of a lime on top of the salad.
- Garnish with vegan parmesan (or regular parmesan) to taste!
Description
RDN Dawn Jackson Blatner provides us with a nutritious, bite-sized treat that is packed with flavor and perfect for snack time!
Ingredients
- 1 cup raw pecan pieces
- 15 ounce can chickpeas, rinsed and drained
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 cup dark chocolate chips
Instructions
- To a blender or food processor add pecan pieces, chickpeas, vanilla extract, cinnamon, and sea salt.
- Blend about 3-5 minutes, scraping down sides occasionally, until smooth & creamy.
- Fold in the dark chocolate chips.
- Form into 24 cookie dough balls. Eat as-is. No baking required!
Note: Store leftovers in an airtight container in the fridge for 5 days, or freeze for up to 3 months.
Description
Blogger Liz Moody shares a delicious and nutritious 5-minute snack recipe that kicks up the flavor: Jerk-Spiced Pecans!
Ingredients
- 2 cups raw, halved pecans
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cumin
- Pinch nutmeg
- Pinch cayenne
- 3/4 cup maple syrup
- 1/2 teaspoon dried thyme
- 3/4 teaspoon fine grain mineral salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
Instructions
- Add the pecans, smoked paprika, allspice, cinnamon, cumin, nutmeg, and cayenne to a skillet.
- Turn heat to medium and toast for 1-2 minutes, until the spices are fragrant.
- Add the maple syrup, thyme, salt, onion powder, and garlic powder and stir well to coat, then cook for 2-3 more minutes, until the maple syrup has thickened.
- Pour onto parchment paper and space out so they’re not touching each other. They’ll harden as they cool.
- Store in a tightly sealed container at room temp for up to 5 days.
Description
These mini apple pies are filled with fresh apples and dried cranberries, making them a perfect holiday dessert. Cooking them in an air fryer makes the pastry crisp and flakey.
Ingredients
Filling
- 2 tablespoons butter
- 2 large Granny Smith Apples, peeled, cored and chopped
- 2/3 cup chopped California walnuts
- 1/4 cup brown sugar
- 3 tablespoons dried cranberries
- 1 1/2 teaspoons cinnamon
Crust
- 1 box refrigerated pie dough
- 3 tablespoons finely chopped California walnuts
- Nonstick cooking spray
Directions
- To prepare filling, melt butter in a large nonstick skillet. Add apples and cook for 10 minutes or until soft. Add walnuts, brown sugar, cranberries and cinnamon and cook for a few minutes more. Set aside to cool.
- Unroll each pie dough on a very lightly floured board and sprinkle with walnuts. Gather into a ball and knead several times to incorporate walnuts into dough.
- Roll into an 11-inch circle and cut into circles about 4 1/2-inches in diameter. Re-roll scraps and repeat to make 10 circles. Using your fingertips, coat the outside of each circle with water.
- Place about 1 1/2 tablespoons of apple mixture into the center of each pastry circle . Bring up 2 edges and pinch the edges to seal in the filling. Crimp firmly with a fork and coat with cooking spray.
- Preheat an air fryer set to 350°F for 3 minutes. Cook for 10 minutes or until pies are a light golden brown.
- Replace apples with 1 1/2 cups peeled and diced ripe pears and prepare as directed above, melting the butter before adding to the pears.
Description
Nothing beats a one-pan meal the whole family will love! Pecan-crusted chicken is added to a sheet pan alongside carrots and red potatoes for a complete meal that requires just 15 minutes of prep and little clean-up. Recipe by Aubrey Cota, Real Housemoms.
Ingredients
- Veggies:
- 1 pound baby red potatoes, quartered
- 1 pound baby carrots
- 3 tablespoons olive oil or pecan oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Pecan-Crusted Chicken:
- 2 boneless skinless chicken breasts (about 1 1/2 pounds)
- 1/2 tablespoon salt
- 1/4 teaspoon black pepper
- 1 cup raw pecan pieces or finely chopped raw pecan halves
- 1/2 cup panko breadcrumbs
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 2 eggs
- Fresh parsley, for garnish
Instructions
- Preheat oven to 400 degrees F.
- For the veggies: Spray a sheet pan with non-stick cooking spray or oil. Place potatoes and carrots on the pan. Toss vegetables with oil, 1 teaspoon salt and 1/4 teaspoon pepper.
- For the chicken: Slice chicken horizontally into 4 cutlets. Season with salt and pepper.
- In a shallow bowl combine the pecans, breadcrumbs, 1/2 tablespoon salt, thyme, and garlic powder. Adjust salt to taste.
- In a separate bowl, beat the eggs.
- Dip chicken in eggs, then dredge in the pecan mixture, coating both sides. Place on the sheet pan.
- Place sheet pan in oven and bake for 10 minutes. Flip the chicken over and stir the vegetables. Cook for an additional 10 minutes, until golden brown and juices run clear. Remove chicken from sheet pan and transfer to a plate to rest. Cook the vegetables for an additional 5 minutes.
- Serve chicken, carrots, and potatoes immediately. Garnish with parsley if desired.
Description
A fluffy and wholesome muffin recipe, naturally sweetened with banana and maple syrup and every bite includes a delicious crunch thanks to nutrient-dense pecans. Recipe submitted by Julie Fagan, Peanut Butter Fingers.
INGREDIENTS
- ¾ c. whole wheat flour
- ½ c. old fashioned oats
- 2 tbsp. ground flax seeds
- 1 tsp. cinnamon
- ½ tsp. baking soda
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 egg
- 3 tbsp. maple syrup
- 2 ½ tbsp. MCT oil or melted coconut oil
- ¼ tsp. vanilla extract
- 1 small very-ripe banana, mashed
- ½ c. light coconut milk (or regular milk)
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 350 degrees and line muffin pan with six paper muffin liners.
- Combine whole wheat flour, oats, flax seeds, cinnamon, baking soda, baking powder and salt.
- In a separate bowl, mix together egg, maple syrup, MCT oil, vanilla, banana and coconut milk.
- Gradually pour egg mixture into the flour mixture and stir until batter is combined.
- Fold in pecans.
- Divide the batter into six muffin cups and bake for 15 – 18 minutes.
- Allow to cool and enjoy.
Description
You won’t miss the beef in this healthier version of the classic Italian favorite.
Ingredients
- 1 tablespoon olive oil
- 1/4 cup minced onion
- 1 teaspoon minced garlic
- 1 tablespoon tomato paste
- 1/2 cup walnuts, chopped
- 1/4 cup cooked brown rice
- 1/4 cup chopped roasted red peppers
- 1/4 cup panko breadcrumbs
- 1/4 cup Parmesan cheese
- 1 tablespoon Italian seasoning
- 2 tablespoons chopped Italian parsley
- 1 egg, beaten
- California Walnut Pesto or Muhammara Sauce
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Heat oil in a small skillet over medium heat. Add onion and garlic and sauté for 1 minute. Add tomato paste and cook for 1 minute more.
- Transfer to a food processor with walnuts, rice, roasted red peppers, breadcrumbs, Parmesan, parsley, Italian seasoning, and egg. Pulse until combined, but not mushy.
- Form into 8 equal balls and place on prepared baking sheet. Cook for 12 minutes or until firm to the touch. Serve with California Walnut Pesto or Muhammara Sauce.
Description
These beefy tasting burgers get their flavor from a steak house seasoning.
Ingredients
- 1 1/2 cups California walnuts
- 3/4 cup red kidney beans, drained and rinsed
- 3/4 cup cooked red lentils
- 6 tablespoons caramelized onions, chopped
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons steak house seasoning
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon kosher or sea salt
- Optional: add 1 egg and ¼ cup of panko for firmer texture
- Additional oil for brushing
Instructions
- Place walnuts in a food processor and pulse to coarsely chop. Add kidney beans and lentils and pulse to combine.
- Add caramelized onions, Worcestershire sauce, steak house seasoning, olive oil and salt and pulse to blend but not mushy. Form into 4 large patties.
- Heat grill or flat top. Brush patties with olive oil and cook for 2 minutes on each side or nicely seared.
