If you're someone who snacks when you're feeling low on energy, that's a good thing — especially if you're keeping it healthy. The problem with this time of the year is that there are going to be a LOT more temptations offered to you.
That's no problem for Bethenny Frankel:
“With a new talk show on the way and looking after my baby and business, I’m busier than ever. But no matter how busy I am, I make sure I don’t sacrifice healthy, satisfying food, especially when it comes to snacking. Making smart choices is easy to do while on the go and can be delicious without being high in calories.”
Fab fab fab!
So what does she recommend we do during the holidays? Forget the advice — here are some healthy almond recipes instead! Almonds have a ton of protein and fiber, and provide the energy needed to get through the day. They're are the tree nut highest in protein and fiber and new research by the USDA shows almonds have 20 percent fewer calories per serving than originally thought – 129 vs. 160 per ounce!
Check out the recipes:
Ingredients (Makes 12 servings)
⅓ cup olive oil
2 egg whites, at room temperature
Pinch of salt
¾ cup raw sugar
¼ cup brown sugar
3 cups whole natural California almonds
4 tsp. cinnamon
¼ teaspoon freshly grated nutmeg
Preheat oven to 325 degrees.
Place olive oil in 15 1/2 x 10 1/2 -inch jellyroll pan.
Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating into stiff peaks.
Gently fold in almonds, cinnamon and nutmeg.
Pour almond mixture onto jellyroll pan; toss with butter.
Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.
Serve warm or at room temperature.
Store cooled almonds in airtight container up to 2 weeks
HOMEMADE BERRY ALMOND GRANOLA
4 cups rolled cut oats
2 cups slivered almonds
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup warm water
½ cup maple syrup or agave nectar
1 teaspoon vanilla
½ cup dried cranberries, dried cherries, or dried blueberries.
Set oven to 300 degrees.
Place oven rack to center position.
Lightly oil two large baking sheets.
In a large bowl stir together oats with nuts, seeds and spices.
5. In a small bowl stir together the warm water with maple syrup and vanilla.
6. Slowly pour the syrup mixture over the nut mixture; stir with a wooden spoon to combine.
7. Spread out on the greased baking sheet(s).
8. Bake (center oven rack) for about 30 minutes, stirring every 10 minutes to prevent burning, until granola is crumbly and golden.
9. Remove from oven and immediately stir in the raisins and apricots.
When the mixture is cool, store in an airtight container for up to 5 days or refrigerate for 1 month.
We can't wait to try these!
It's one thing to just offer advice… it's another thing to offer actual solutions! Amazeballs!
[Image via WENN.]