Description
A power packed breakfast that’s made in just 15 minutes. Combine pecan pieces, bananas, rolled oats, protein powder and cinnamon for protein pancakes that are made even more nutritious with pecan halves on top.
Ingredients
- 1 medium banana
- 2 large eggs
- 2/3 cup rolled oats
- 1/4 teaspoon cinnamon
- 2 scoops protein powder
- 1/4 cup pecan pieces
- 1/4 cup pecan halves
- 1/4 cup maple syrup (optional)
Instructions
- Add banana, eggs, rolled oats, cinnamon, and protein powder to a blender. Blend on medium speed until mixture is well blended.
- Heat a large non-stick skillet over medium high heat. Pour 1/4 cup of batter into heated pan for each pancake. Sprinkle each pancake with about 1 tablespoon pecan pieces. When edges of pancake begin to look dry, after about 30 to 45 seconds, flip and cook on second side for about 15 seconds or until pancakes are cooked through.
- Repeat with remaining batter. Top pancakes with pecan halves and drizzle with maple syrup if desired. Serves 2 to 3.
Description
The whole family will love these superfood pecan energy bars. They’re simple and nutritious, making them a perfect on-the-go snack! Recipe submitted by Sonja and Alex Overhiser, A Couple Cooks.
Ingredients
- 15 Medjool dates (9 ounces)*
- 1 cup raw pecan halves
- 1/2 cup gluten free oats
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 200 degrees F.
- Place the dates in the food processor and process or pulse until they are chopped and a rough texture forms. Then, add the remaining ingredients and process for a minute or so until a crumbly dough forms.
- Line a baking sheet or jelly roll pan with parchment paper. Dump the dough into the center of the parchment paper and use a rolling pin to roll it into a rectangle that is 6” x 10.5”. Cut the dough into 14 bars that are 1.5” x 3” or into a desired shape.
- Bake the bars for 30 minutes (this step helps to make the texture more dry and less sticky). Cool the bars to room temperature, then store refrigerated in a sealed container between sheets of wax paper.
- To package them for on-the-go snacking: cut out 4” x 6” rectangles of wax paper, wrap them around the bars, and secure them with tape.
Description
Crispy on the outside, juicy and tender on the inside, this gluten-free alternative to traditional pork chops will be a family favorite. By using pecans in place of breadcrumbs and an air fryer in place of traditional frying, you have a more nutritious alternative to fried pork chops without sacrificing flavor. Recipe submitted by Amy Rains, Wholesomelicious.
Ingredients
- 1 cup pecan pieces
- 1/3 cup arrowroot or corn starch
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon sea salt, plus more to taste
- 1 large egg
- 1 teaspoon Dijon mustard, plus more for serving
- 1 tablespoon water
- 2 garlic cloves, crushed
- 6 medium sized boneless pork chops (trimmed of any fat)
Instructions
- Preheat the air fryer to 400 degrees F.
- In a medium sized bowl, mix together pecans, arrowroot starch, Italian seasoning, onion powder, garlic powder and sea salt.
- In a separate bowl, whisk together egg, Dijon mustard, water, and garlic.
- To make the pork chops*: first cover the pork chops in the egg mixture, then transfer to the bowl with the pecan mixture to coat all sides. Repeat with remaining pork chops. Place 3 pork chops in the air fryer basket.
- Cook pork chops for 6 minutes, flip, then cook for an additional 6 minutes. Set aside on a plate.
- Repeat with remaining pork chops.
- Serve hot with extra Dijon mustard (if using).
*Note: If you don’t have an air fryer, coat the pork chops using the same method, then sauté the pork chops for 5-6 minutes per side in an oiled skillet over medium-high heat.
Description
Pecans take center stage in this smoothie recipe along with oats, hints of banana, cinnamon, maple and vanilla for a nutritious breakfast that will start your morning with plant protein. Recipe submitted by Brandon Matzek, Kitchen Konfidence.
Ingredients
- 1 cup raw pecan halves
- 1/2 cup old-fashioned oats
- 1 cup whole milk
- 1 cup whole Greek yogurt
- 2 bananas, cut into slices and frozen
- 3 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of kosher salt
- Grated nutmeg, for topping (optional)
- Pecan pieces or pecan halves, chopped (optional)
Instructions
- Preheat an oven to 350 degrees F. Place oats and pecan halves on a rimmed baking sheet, and bake in the oven, stirring occasionally, until toasted and fragrant (12 to 15 minutes). Let cool completely.
- Add toasted oats and pecans to a blender, and blend until finely ground. Add milk, yogurt, frozen bananas, maple syrup, cinnamon, vanilla and a pinch of salt, then blend until smooth. Divide between 2 glasses and top with grated nutmeg and pecan pieces or pecan halves, chopped if using. Enjoy immediately.
Description
This delicious pasta is flavored with walnut sausage, walnut ricotta, and walnut parmesan.
Ingredients
Instructions
- Heat oil in a large skillet over medium heat. Add onion and garlic and sauté for 3 minutes.
- Add blanched broccoli, stock, pasta water and pasta and cook on high for 2 minutes or until sauce had reduced and pasta is glazed. Stir in walnut sausage.
- Finish with lemon juice and garnish with walnut ricotta, walnut Parmesan, lemon zest and red pepper flakes.
Description
The classic Caprese salad was the inspiration for this perfect mid-day snack or go-to weekday meal when you’re short on time. Crunchy, toasted bread is topped with cottage cheese, tomatoes, toasted walnuts, fresh basil and finished with a drizzle of balsamic syrup. Recipe by Beth Stark, RDN, LDN.
Ingredients
- 1/2 cup chopped walnuts
- 4 slices whole-grain bread, toasted
- 1 1/3 cups low fat 2% cottage cheese
- 1 cup multi-colored cherry tomatoes, halved
- 1 tablespoon thinly sliced fresh basil
- Freshly ground black pepper to taste
- 1 tablespoon balsamic syrup
Instructions
- Preheat oven to 350°F and arrange walnuts evenly on a small baking sheet. Bake 8-10 minutes, checking frequently, until toasted.
- Spread cottage cheese evenly over each slice of toasted bread. Layer with tomatoes, toasted walnuts, fresh basil, black pepper and a drizzle of balsamic syrup.
Description
In this salad, sweet and tart apples are combined with shredded Brussels sprouts. Crunchy hazelnuts add a flavorful finishing touch. An ideal side dish for a fall meal, the seasonal sprouts, fruit, and nuts are tossed in a sweet and tangy maple lemon vinaigrette.
Ingredients
Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
Salad
- ½ tablespoon extra virgin olive oil
- 1 pound Brussels sprouts, stemmed and thinly sliced or shredded
- ½ cup julienned or thinly sliced Granny Smith apple
- ½ cup julienned or thinly sliced Fuji apple
- ½ cup toasted Oregon hazelnuts, chopped
Instructions
- In a small bowl, whisk together all the vinaigrette ingredients until combined into smooth dressing and set aside.
- Heat the ½ tablespoon of olive oil in a large skillet over medium-high. Add the shredded Brussels sprouts and cook, stirring constantly for 60 to 90 seconds; Just until the greens glisten in the oil and barely begin to wilt. Transfer the Brussels sprouts to a bowl, allow to cool.
- Add the apple to the bowl. Pour in the dressing and toss to coat. Transfer to a serving platter and sprinkle with the hazelnuts. Serve the salad at room temperature.
Ingredients
FOR THE CRUST:
- 6 ounces (1½ sticks) unsalted butter, room temperature
- ¼ cup plus 2 tablespoons sugar
- Salt, pinch
- 1¾ cups plus 1 tablespoons flour
FOR THE FILLING:
- 1⅓ cups unsalted pistachio kernels
- 2 tablespoons flour
- ¾ cup plus 1 tablespoon sugar
- 6 ounces (1½ sticks) unsalted butter, room temperature
- 2 eggs
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees.
FOR THE CRUST
- In the bowl of an electric mixer combine all ingredients and mix with paddle attachment until fully incorporated. Remove from bowl and press evenly into a fluted 9-inch tart pan that has been sprayed with pan spray. Chill in refrigerator for at least 30 minutes. Remove from refrigerator, line bottom of tart pan with a circle of parchment paper, cut to size. Fill with dry beans, enough to cover the parchment paper. Par-bake the shell until light golden brown, about 10 minutes, remove from oven and cool completely. Once cool, discard the beans (or store for later use).
FOR THE FILLING
- Pulse the pistachios in a food processor until very coarsely chopped (some of the pistachio will be mealy and the remainder will be coarse). Turn pistachios into a mixing bowl, add all other ingredients and combine with a spatula until fully incorporated.
- Fill the par-baked tart shell with the pistachio filling, smooth the top with a spatula, and bake for 30-40 minutes, until filling is golden brown and set. Test for doneness by inserting a clean knife or toothpick in the center—it should come out clean and the tart should not jiggle. If the crust begins to brown before the pie filling is set, cover loosely with aluminum foil and bake until done.
- Serve with whipped cream or ice cream.
Note: Baking time may vary depending on oven and altitude.
Description
You can bake a fresh loaf of bread any night of the week with this easy recipe! This classic beer bread is made with a refreshing pilsner and has a topping loaded with hazelnuts. Serve it alongside your favorite seasonal soup or pair it with a light salad.
Ingredients
- ½ cup roughly chopped raw hazelnuts
- ¼ cup freshly grated Parmesan cheese
- Pinch of fine sea salt
- 4 tablespoons unsalted butter, melted
- 3 cups (339 grams) self-rising flour
- 1 tablespoon chopped fresh chives, plus more for garnish
- 2 teaspoons sugar
- 12 ounces Breakside Brewery Pilsner
Instructions
- Preheat oven to 375 degrees F. Grease an 8 ½-by-4 ½ inch loaf pan with butter.
- Add the hazelnuts, Parmesan, and salt to a small bowl. Stir in 1 tablespoon of the melted butter and set aside.
- Place the flour in a large bowl and stir in the chives and sugar. Stir in the remaining 3 tablespoons of melted butter. Slowly add the beer as you stir. Mix until all ingredients are combined.
- Pour the batter into the prepared baking pan. Sprinkle the hazelnut topping evenly over the top of the loaf. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Let cool for 20 minutes before removing from the pan. Garnish with chives before slicing to serve.
Description
These light, creamy and nutty egg cups are flavored with vegetables and bacon bits. Since they can be prepared ahead, they’re an easy start to your day.
Ingredients
- 1 cup liquid egg whites
- 3/4 cup lowfat cottage cheese
- 3/4 cup shredded Cheddar cheese (preferably sharp)
- 1 tablespoon flour
- 1/4 teaspoon garlic salt
- 1/3 cup California walnuts, chopped
- 1/4 cup minced red bell pepper
- 1/4 cup thinly sliced or chopped green onions
- 1/4 cup real bacon bits
- Freshly ground pepper to taste
Instructions
- Preheat oven to 350°F and place a shallow rectangular baking dish 3/4 full with hot water in preheating oven. Coat 6 small canning jars liberally with nonstick cooking spray.
- Puree egg whites, cottage cheese, Cheddar, flour and garlic salt in a small blender. Stir in walnuts, bell pepper, green onion and
bacon bits, then spoon equal amounts into prepared jars. - Place jars in water and cook for 30 minutes or until eggs are set in the center. Serve immediately or let cool and remove from jars.
Eggs may be prepared several days ahead and stored in a covered container in the refrigerator.
