Posts Tagged ‘Almonds’

Spicy Cinnamon Roasted Almonds (Paleo)

Yesterday, I got to meet and answer questions for the next group of college students heading out to India. I can’t believe its coming up on a year since I’ve gone!

I am so insanely jealous of them! But, I got to hear updates on one of the schools we helped out in and heard that they now have running water, which is awesome!

Anyway, the questions from yesterday naturally led to conversation on food. Which reminded me of how I lived on roasted almonds for several days (See here for info). And then I realized that I never posted that recipe for said nuts. So here you go!

Spicy Cinnamon Roasted Almonds  (Paleo)

Spicy Cinnamon Roasted Almonds (Paleo)


1/2 cup raw almonds

1/2 tbsp avocado oil

1/2 tsp cinnamon

1/4 tsp salt

1/8 tsp cayenne



Preheat the oven to 350 degrees. Combine almonds and oil in a bowl, and then add in the rest of the ingredients. Spread onto a pan and bake in the oven for 12 minutes. Hear that sizzling in? It means DON’T PLACE DIRECTLY IN MOUTH! (You learn from experience 😉 )  


Broccoli Salad with Avocado Dressing

I always feel weird sharing a salad recipe as it’s more of a suggestion list than an actual ingredient list. For me, salads are pretty much whatever you have on hand tossed together.

However, I am sharing this “recipe” as I really liked how the idea of using a broccoli base turned out. Just a bit different from the usual lettuce or spinach base. Plus, with Memorial Day outdoor BBQs coming up, you don’t have to worry about the broccoli becoming soggy and whatnot 🙂

Broccoli Salad with Avocado Dressing

Broccoli Salad with Avocado Dressing


1/2 of an avocado

3 tbsp plain yogurt

1 tbsp lemon juice

lemon zest



2 heads raw broccoli, cut into very small florets

1/2 of a red onion, finely diced 

1/2 cup cooked and crumbled bacon

1/2 cup sliced or chopped almonds

1/2 cup carrots, grated

1/2 cup crumbled feta cheese


In a food processor, blend together avocado, yogurt, lemon juice, zest, and salt. Place dressing in fridge to chill. Add remaining ingredients into a large bowl and toss. Before serving, mix in avocado dressing.

Spiced Cabbage, Broccoli, and Almond Stir-Fry (Paleo)

Yeah, yeah, yeah. Everybody was obsessed with cabbage last week. But my love for cabbage has and continues to extend far beyond St. Patty’s Day. My family usually has several heads of the stuff sitting around on any given day (right now we have 5). We just chop it down, place it in a huge bowl, and eat it raw whenever we want something to munch on.

*Bonus “recipe” for you guys*: 6 cups raw and chopped green or purple/red cabbage + 1 tbsp olive oil + 1/2 tsp garlic powder + salt and pepper = my “popcorn” (Yup- popcorn. I eat this while watching movies all the time now).

And, evidently, it’s my comfort food now. This past week, I had an incredibly intensive all-essay midterm. And it took me 3 hours to complete due to my slow handwriting. Actually, scratch that. I didn’t complete it because it was too long. And it was the most frustrating thing because I knew all the answers and how to respond to scenarios- I just couldn’t write quick enough! I can’t even be mad at my professor because she was so nice and let me just verbally give her the remaining answers without any deduction. And she ended up being more upset then I was about taking so long (past the 3 hour class period).

So yeah, I came home completely embarrassed and tired and ready to eat my emotions with whatever my hands could reach, preferably something doused in chocolate.

Right as I walked through the door though, my dad called out that he had just chopped down a new head of cabbage if I wanted some.

Boy, did I. I made up my “popcorn” and ate the whole head.

Needless to say, I had no desire for any chocolate afterwards.

Anyway, since cabbage apparently got me through a tough spot recently, I thought I’d post my second favorite cabbage recipe (sorry, but my popcorn will always be first 😉 )

Spiced Cabbage, Broccoli, and Almond Stir-Fry (Paleo)

Spiced Cabbage, Broccoli, and Almond Stir-Fry (Paleo) 


1 tbsp ghee

3 tbsp minced ginger

1 tbsp ground cumin

1 tsp turmeric

1/2 tsp cinnamon

1/2 head of cabbage, chopped

1/2 head of broccoli, chopped into small florets

salt and pepper

1/4 cup chicken, beef, or vegetable broth, divided

3 tbsp almonds


Heat ghee in a pan over low heat until melted and add in ginger, cumin, turmeric, and cinnamon. Stir together for 30 seconds and then add and mix in cabbage. Top with a lid, turn up the heat a little, and let cook for 8 minutes. Stir every so often and add in broth, 1 tbsp at a time, if spices are sticking to the pan. Add in salt, pepper, and broccoli and cook (again, with lid on) until broccoli reaches its desired tenderness (I cook it for 10 minutes). Add in almonds and cook for another 3 minutes before serving.   

Stuffed Apples (Paleo)

Ha! I promised I would deliver a Fall recipe for this week! I tell no lies 😉
Actually, I made this for the first time back in January. But I gotta tell you, apples taste so much better in the Fall.
I dunno, maybe I’m biased (I’m not a winter person). But it just… does.
So anyway, I’ve been waiting 8 months to share. Enjoy!

Stuffed Apples (Paleo)

Stuffed Apples (Paleo) 


2 apple, cored and poked with a fork in several places 

2 tbsp almonds 

2 tbsp raisins

1 tbsp shredded coconut 

1/2 tsp cinnamon

1 tbsp honey 

1 tbsp water 


Preheat the oven to 325 degrees and place apples on a plate. Combine the almonds, raisins, and cinnamon in a food processor. Pulse a few times, until the almonds are chopped. Divide and pour almond mixture into apples evenly. Whisk honey and water together. Pour over the apples and their down sides. Transfer the apples to a baking pan and bake in the oven for 45 minutes. Once done. let cool for 5 minutes. Slice open, sprinkle on more cinnamon, and serve with vanilla ice cream or whipped cream (if desired). 

Stuffed Apples (Paleo)

Baked Eggplant Fries (Paleo)

I’ve been to the beach a lot this summer. This, of course, means I’ve also been on the NJ boardwalk.

And have been assaulted by all the delicious-smelling foods. 

Now, I might not want to eat said food, but I’m not gonna lie, it smells good! 

Case in point: french fries. Boardwalk food or not, I rarely like the taste. Yet, their smell is ever so alluring…

So, I decided to make my own fries that would taste yummy to me. And might I say, they are ever so addicting. 

And delicious-smelling 🙂

Baked Eggplant Fries Baked Eggplant Fries 


1 eggplant 


1/3 cup coconut flour 

3 eggs

2 tbsp water 

1 cup almonds 

4 tsp garlic powder 

2 tsp basil 

2 tsp oregano 

2 tsp thyme 

1 tsp rosemary 

Salt and pepper 


Preheat oven to 425 and grease baking pans. Cut eggplant into fry-sized pieces, place in a single layer on the baking pans, and sprinkle with salt. Let sit for 15 minutes to sweat.

Meanwhile, spread coconut flour in a bowl*. Set aside.

Whisk together eggs and water in another small bowl*. Set aside. 

Grind almonds into very fine pieces in a food processor. Transfer to a third bowl* and mix in garlic powder, basil, oregano, thyme, rosemary, salt and pepper. Set aside.

Take the eggplant and place in coconut flour until coated. Next, dunk in the egg bowl until wet. Finally, roll in the almond mixture until completely coated. Return to the baking pan and repeat until all eggplant fries are “dressed.”

Place in the oven and bake for 12 minutes. Take out, roll eggplant to its opposite side (I found rolling to be easier than flipping) and bake for another 10 minutes. Serve! 

*When I first made these, I took each individual eggplant fry and transferred it from bowl to bowl. Although this method works very well, it is time consuming. However, taking a handful of fries at a time, placing them into a bowl WITH A LID, and shaking them up until they are covered in coconut flour/egg/almonds speeds up the prep time. 

Baked Eggplant Fries