Roasted Rosemary Nuts

Roasted Rosemary Nuts

I love snacking on a variety of nuts.  You will reap the many benefits of nuts by not limiting yourself to just one type of nut.  For instance, Almonds are packed with vitamin E.  Brazil Nuts are full of the mineral selenium.  Cashews are rich in the mineral magnesium. Hazelnuts are a good source of folate.  Macadamias have an equal ratio of omegas 3-6-9 fat, in addition to magnesium, calcium and potassium.  Pecans are a good source of vitamin B3 and they are also rich in oleic acid, the healthy fat found in olives and avocados. Walnuts are rich in omega-3 and loaded with antioxidant content.  I store my nuts in a mason jar in the refrigerator keeping them fresh for weeks.  Enjoy the recipe for roasted nuts.  Customize it to your taste.  Please feel free to share if you do. Happy snacking!


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Roasted Rosemary Nuts
Course Snack
Prep Time 20 minutes
Cook Time 8 minutes
Servings
servings
Ingredients
Course Snack
Prep Time 20 minutes
Cook Time 8 minutes
Servings
servings
Ingredients
Instructions
  1. Pre-Heat oven to 350F. Place nuts on an ungreased baking sheet in an even layer and bake for 8-10 minutes (keep an eye on the so you don't burn them like I did with my first batch.) While the nuts are baking, combine the remaining ingredients except for rosemary in a small bowl. Drizzle over warm nuts and toss until coated. Add rosemary and toss again. Serve warm or once cooled, store in a mason jar in your refrigerator.  While nuts are a super healthy snack, I recommend limiting yourself to 1/4 cup.
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Sugar-Free Chocolate Syrup

Sugar-Free Chocolate Syrup

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Sugar-Free Chocolate Syrup
A delicious sugar-free chocolate syrup that can be used to make hot cocoa, cafe mocha, chocolate milk and more.
Prep Time 5 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Mix water, cacao and sweetner together and heat over low heat to a smooth consistancy. Add vanilla and salt. Continue to cook until it thickens. Cool. Transfer to a jar and store in the refrigerator.
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Pumpkin Bread

Pumpkin Bread

Fall is in the air!  Just eat real food!  Right? This recipe is full of real ingredients and easy to make.  Sorry, it is not vegan or gluten free. Enjoy!  (I modified the Banana Bread recipe from “The Best Recipe Cookbook” by the editors of Cook’s Illustrated magazine.)

 

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Pumpkin Bread
A delicious Pumpkin Bread that can be thrown together in about 20 minutes.
Course Breakfast, Snack
Prep Time 20 Minutes
Cook Time 55 Minutes
Passive Time 10 Minutes
Servings
loaf
Ingredients
Course Breakfast, Snack
Prep Time 20 Minutes
Cook Time 55 Minutes
Passive Time 10 Minutes
Servings
loaf
Ingredients
Instructions
  1. 1. Melt butter and set aside to cool. 2. Toast walnuts and set aside. 3. Adjust oven rack to lower-middle rack and heat oven to 350 degrees. Grease and flour bottom only of a regular loaf pan, or grease and flour bottom and sides of nonstick loaf pan: set aside. 4. Whisk first eight ingredients (flour-walnuts) together in large bowl; set aside. 5. Whisk together remaining ingredients (pumpkin-vanilla) with a wooden spoon in a medium bowl. Lightly fold the pumpkin mixture into the dry ingredients with a rubber spatula until just combined and batter looks thick and chunky. Scrape batter into the prepared loaf pan: bake until loaf is golden brown and toothpick inserted comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
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