Description
The tartness of lemons complements the sweet subtle taste of walnuts in this quick bread recipe. The addition of blueberries offers a colorful antioxidant boost.
ingredients
Bread
- 1 cup California walnuts, chopped
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 3/4 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract, pure
- 2 tablespoons butter, unsalted, melted
- 2 tablespoons canola oil
- 1 cup blueberries, fresh or frozen
Tip: Leftover buttermilk can be frozen for future use. If using frozen blueberries, do not thaw before adding to the recipe.
Glaze
- 3 tablespoons granulated sugar
- 2 tablespoons lemon juice, fresh
Description
Chocolate glazed pecans are tossed with dried tart cherries, yogurt covered raisins, and a few pretzels to add saltiness to this snack mix.
Ingredients
- 1 1/2 cup pecan halves
- 1 large egg white
- 1/4 cup light brown sugar
- 1 1/2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1 teaspoon salt
- 1 Tablespoon water
- 1 cup dried tart cherries
- 1 cup small pretzels
- 3/4 cup yogurt covered raisins
Instructions
- Whisk together egg white, brown sugar, cocoa powder, vanilla extract, and salt until well blended. Add about 1 tablespoon water to thin mixture slightly. Fold in pecan halves until well coated. Spread mixture onto parchment lined baking sheet.
- Bake at 325 degrees F. for about 15 to 20 minutes or until mixture well set. Stir pecan mixture several times during baking. Allow pecans to cool completely and transfer to a bowl. Mix in dried cherries, pretzels, and yogurt covered raisins.
Description
This smoothie gets its nutty flavor from California walnuts and is sweetened with fresh strawberries and dates.
ingredients
- 1 1/2 cups hulled, quartered strawberries
- 1/2 cup California Walnuts
- 1/2 cup plain Greek yogurt (or 1 5.3-oz. cup)
- 1/2 cup walnut milk (may substitute dairy milk)
- 3 pitted dates, coarsely chopped
- Chopped California Walnuts (optional garnish)
Instructions
- Place all ingredients in a small blender or food processor and process until smooth.
- Garnish with additional walnuts, if desired.
Description
When you’re on the go and need a pick-me-up, this sweet and savory trail mix is a perfect balance of flavors. Just prepare the walnuts and mix everything together. Transfer to a portable container of your choosing and you’re good to go!
Ingredients
Toasted Spiced Walnuts
- 1 tablespoon olive oil
- 1 cup California walnuts
- 1/2 teaspoon curry powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 to 1/2 teaspoon chili flakes
- Salt and pepper to taste
Trail Mix
- 2 cups popcorn
- 1 cup pretzels
- 1/2 cup granola
- 1/3 cup dried apricots
- 1/4 cup dried cranberries
- 1/4 cup chocolate chips
Instructions
- Heat oil in a medium skillet over medium-high heat. Add walnuts and stir well.
- Sprinkle curry, chili powder, cumin and chili flakes over walnuts and stir until walnuts are well coated. Cook over medium heat for 5 minutes or until toasted. Season with salt and pepper and let cool.
- Place walnuts in a large bowl with all trail mix ingredients and toss well. Store in a tightly covered container. Take on the go in a mason jar or glass container.
Description
A classic pasta dish gets a nutritious makeover. Swap out traditional Alfredo sauce ingredients for better-for-you pecans, cauliflower and milk that come together with linguine to make a hearty and delicious meal. Recipe by Katie Morford, Mom’s Kitchen Handbook.
INGREDIENTS
- 2/3 cup raw pecan halves
- 1 cup oat milk (or milk of your choice)
- 2 cups medium cauliflower florets
- 1 large clove garlic
- 1 pound linguine
- Zest and juice of 1 lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup freshly grated Parmesan cheese or vegan Parmesan, plus more for garnish, if desired
Instructions
- Put the pecans in a blender and cover with the oat milk. Leave to soak, but don’t blend yet.
- Bring a large pot of salted water to a boil. Add the cauliflower and garlic and boil until tender enough to easily pierce with a knife, about 5 to 6 minutes. Use a slotted spoon to scoop out the cauliflower and garlic, drain well, and add to the blender.
- Bring the water back to a boil and add the linguine. Cook according to package directions until al dente.
- While the linguine cooks, add the lemon zest and juice, salt, and pepper to the blender. Puree until smooth.
- When the linguine is done, scoop out 1/2 cup of the pasta water and set aside. Drain the linguine and return immediately to the pot. Add the pecan/cauliflower sauce, Parmesan, and enough pasta cooking water so the sauce lightly coats the pasta.
- Serve immediately.
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
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.
