I’m the first to admit I’m no iron chef, nor do I try to be. Being something I’m not isn’t really my style. If you remember from my very first post, Blake is the hustler of the kitchen. He can whip something up out of nothing (except the time he tried to make soup out of vegetables that he thought were going bad…it smelled like feet). Don’t get me wrong, I CAN cook, and I ENJOY cooking; it’s just not what I enjoy writing about. You won’t find too many recipes on my blog…Unless it has to do with healthy living. I have a pretty killer recipe for natural lip scrub, and a bodacious brown sugar body scrub recipe I’ll be sharing in the upcoming weeks. They are edible, but I definitely wouldn’t consider them food.
One thing I do feel passionately about is eating healthy. When I lived at home, I didn’t have the income to eat organically. Living with Blake has made eating healthier easy, because we work together to find healthier options. We aren’t vegetarians, but we do our part to find the healthiest options we can. Our fruits and vegetables are always organic ( if you’ve been following along, we are currently growing our own), our milk and cheese is hormone free, our eggs come from cage free chickens, and our meat comes from humanely raised, grass fed animals.
Snacks are where we sometimes slip up. One minute we’ve had dinner and we’re settled on the couch watching American Idol, and the next minute we’re devouring chocolate chip cookie dough ice cream. I’ve been on the hunt lately and I came across this really great recipe for baked almonds by my fellow blogger/Aussie friend, Jen. I altered the recipe a little and decreased a few minor ingredients (for example I didn’t use cooking spray, I used an alternative), but you can adjust based on your preferences. This was my experience making this healthy, easy, affordable snack, and I hope I have been able to to pay it forward.
[photos taken with a Nikon D3000, 18-55mm lens]
The Ingredients I used (again, may be SLIGHTLY different than the original recipe, but you can adjust as needed).
USDA organic honey
USDA organic coconut oil
Raw Almonds (I used a 9.5 oz container)
Sugar (I didn’t use sugar, because the honey made it sweet enough for me)
Mix in almonds and make sure they are heated and coated thoroughly. Take off heat and set to the side. Line a baking pan with aluminum foil, and coat with organic virgin coconut oil. The original recipe calls for cooking spray, but coconut oil is a healthy alternative. I’m sure at some point I’ll do an entire post on coconut oil, it’s heavenly.
Spread almonds out on the aluminum foil and bake in oven at 350 degrees for 20 minutes. Don’t over cook! After twenty minutes, remove from oven and let cool for about ten minutes. The almonds should come up off the aluminum very easily. Scoop almonds into a bowl and sprinkle with sea salt while mixing. The original recipe calls for salt AND sugar, but I’m trying to keep it a touch healthier. The honey adds a suitable sweetness against the salt and the chili. Of course, if you have a sweet tooth, add that sugar, sugaaaa!