Gingerbread Nut Butter

Mariani-GingerbreadNutButter.png

INGREDIENTS

  • 1 cup Mariani Whole Almonds (raw, unsalted)

  • 1 cup Mariani Walnuts (raw, unsalted)

  • 1/4 – 1/2 cup avocado oil

  • 2 tablespoons blackstrap molasses

  • 2 tablespoons brown sugar

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • 1/8 teaspoon cloves

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon salt


INSTRUCTIONS

  1. In the bowl of a food processor fitted with the "s" blade, pulse the walnuts and almonds 5-6 times to chop, then process for 2-3 minutes until it looks like flour.

  2. With the machine running on high, slowly drizzle 1/4 cup of the avocado oil into the machine, which will loosen up the butter. Process until smooth, approximately 10-12 minutes, scraping down the sides of your food processor every couple of minutes. If you need more oil to loosen the butter, drizzle in the additional 1/4 cup of avocado oil with the food processor on .

  3. Add in molasses, brown sugar, cinnamon, ginger, cloves, nutmeg and salt and process for another 1-2 minutes until you are satisfied with the consistency of the nut butter.

Use immediately or store in the refrigerator for up to 2 weeks.


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Gingerbread Nut Butter

ingredients:

  • 1 cup Mariani Whole Almonds (raw, unsalted)
  • 1 cup Mariani Walnuts (raw, unsalted)
  • 1/4 – 1/2 cup avocado oil
  • 2 tablespoons blackstrap molasses
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

instructions

  1. In the bowl of a food processor fitted with the "s" blade, pulse the walnuts and almonds 5-6 times to chop, then process for 2-3 minutes until it looks like flour.
  2. With the machine running on high, slowly drizzle 1/4 cup of the avocado oil into the machine, which will loosen up the butter. Process until smooth, approximately 10-12 minutes, scraping down the sides of your food processor every couple of minutes. If you need more oil to loosen the butter, drizzle in the additional 1/4 cup of avocado oil with your food processor on.
  3. Add in molasses, brown sugar, cinnamon, ginger, cloves, nutmeg and salt and process for another 1-2 minutes until you are satisfied with the consistency of the nut butter.

Use Immediately or store in the refrigerator for up to 2 weeks.

Created using The Recipes Generator

Deconstructed Creamy Almond Fruit Tart

MN_tart-Web.jpg

Prep time: 20 minutes
Cook time: 10 to 12 minutes
Chill time: 1 hour
Servings: 6


INGREDIENTS

  • 1 (8-oz.) package 1/3-less fat (Neufchatel) or regular cream cheese, at room temperature

  • 1 cup vanilla Greek yogurt

  • 2 tablespoons honey

  • 1 teaspoon almond extract

  • 2 cups fresh berries

  • 1/3 cup sliced almonds, toasted

Crust:

  • 1/4 cup each: crushed sliced almonds, melted butter, rolled oats and brown sugar

  • 6 tablespoons flour


INSTRUCTIONS

  1. Beat cream cheese in a medium bowl until light and fluffy. Beat in yogurt, honey and extract. Cover and refrigerate for 1 hour.

  2. To prepare crust, preheat oven to 400°F and lightly grease a small baking sheet.

  3. Stir together all crust ingredients in a medium bowl until well mixed. Press 1/4-inch thick on baking sheet and bake for 10 to 12 minutes or until golden brown.

  4. Let cool, then break into pieces.

  5. To assemble, spoon equal amounts of cream cheese filling into 6 small bowls.

  6. Top with fruit, crust and almonds.


Nutritional analysis per serving:

Calories: 360, Fat: 21g, Saturated Fat: 11g, Trans Fat: 0g, MUFA: 4.93, PUFA: 1.59, Cholesterol: 45mg, Sodium: 240mg, Potassium: 185mg, Carbohydrates: 35g, Fiber: 4g, Sugar: 22g, Protein: 11g, Vitamin A:  20%, Vitamin C:  20%, Calcium:  10%, Iron:  6%


Yield: 6Pin it

Deconstructed Creamy Almond Fruit Tart

prep time: 20 minschill time: 1 hour

cook time: 10-12 mins
total time: 1 hour 30-32 mins

ingredients:

  • 1 (8-oz.) package 1/3-less fat (Neufchatel) or regular cream cheese, at room temperature
  • 1 cup vanilla Greek yogurt
  • 2 tablespoons honey
  • 1 teaspoon almond extract
  • 2 cups fresh berries
  • 1/3 cup sliced Mariani Almonds, toasted
Crust:
  • 1/4 cup each: crushed sliced Mariani Almonds, melted butter, rolled oats and brown sugar
  • 6 tablespoons flour

instructions

  1. Beat cream cheese in a medium bowl until light and fluffy. Beat in yogurt, honey and extract. Cover and refrigerate for 1 hour. 
  2. To prepare crust, preheat oven to 400°F and lightly grease a small baking sheet. 
  3. Stir together all crust ingredients in a medium bowl until well mixed. Press 1/4-inch thick on baking sheet and bake for 10 to 12 minutes or until golden brown. 
  4. Let cool, then break into pieces. 
  5. To assemble, spoon equal amounts of cream cheese filling into 6 small bowls. 
  6. Top with fruit, crust and almonds.

Calories

360

Fat

21g

Sat. Fat

11g

Carbs

35g

Protein

11g

Sugar

22g

Trans Fat

0g

Cholesterol

45mg

Sodium

240mg

Potassium

185mg

Fiber

4g

Vitamin A

20%

Vitamin C

20%

Calcium

10%

Iron

6%

MUFA

4.93

PUFA

1.59
Created using The Recipes Generator

Green Chile, Cheese and Avo Stuffed Potatoes

Gr. Chile,Cheese,Avo Stuffed Potatoes(h)-Web.jpg

We’ve skipped the butter and added creamy avocado and Greek yogurt instead. These potatoes are great with or without the chicken.

Prep time: 15 minutes
Cook time: about 25 minutes total
Servings: 4


INGREDIENTS

  • 2 large (10-oz.) russet potatoes

  • 1 cup shredded 2% Mexican blend cheese, divided

  • 1/3 cup fat-free plain Greek yogurt

  • 3/4 teaspoon garlic salt

  • 3/4 teaspoon Mexican blend seasoning

  • 1 medium ripe avocado, peeled, pitted and mashed

  • 3/4 cup diced cooked chicken or rotisserie chicken

  • 1/4 cup canned diced green chiles

  • 1/4 cup chopped Mariani Almonds

  • Fresh cilantro leaves (optional)


INSTRUCTIONS

  1. Preheat oven to 400°F.

  2. Place potatoes on a large plate and pierce several times. Microwave on HIGH for 9 to 10 minutes or until potatoes are soft when gently squeezed. When cool enough to handle, cut in half and carefully scoop out potato leaving a small rim of potato inside the skin.

  3. Mash potatoes with 3/4 cup cheese, yogurt, garlic salt, Mexican seasoning and avocado. Stir in chicken and chiles and spoon back into potato skins. Mix remaining cheese with almonds in a medium bowl.

  4. Holding one stuffed potato over the bowl, press the mixture onto the top and sides of the filling, letting the excess fall back into the bowl.

  5. Repeat with the remaining potatoes to use all the topping.

  6. Place on a baking sheet and bake for 15 minutes or until tops are lightly browned.

  7. Top with cilantro, if desired.


Recipe tip:

If using rotisserie chicken, it’s easiest to take off the bone while it’s still warm. 


Nutritional analysis per serving:

Calories: 340, Fat: 15g, Saturated Fat: 4.5g, Trans Fat: 0g, Cholesterol: 45mg, Sodium: 460mg, Potassium: 971mg, Carbohydrates: 32g, Fiber: 5g, Sugar: 2g, Protein: 22g, Vitamin A: 6%, Vitamin C: 60%, Calcium: 45%, Iron: 10%


Yield: 4Pin it

Green Chile, Cheese and Avo Stuffed Potatoes

We’ve skipped the butter and added creamy avocado and Greek yogurt instead. These potatoes are great with or without the chicken.

prep time: 15 minscook time: 25 minstotal time: 40 mins

ingredients:

  • 2 large (10-oz.) russet potatoes
  • 1 cup shredded 2% Mexican blend cheese, divided
  • 1/3 cup fat-free plain Greek yogurt
  • 3/4 teaspoon garlic salt
  • 3/4 teaspoon Mexican blend seasoning
  • 1 medium ripe avocado, peeled, pitted and mashed
  • 3/4 cup diced cooked chicken or rotisserie chicken
  • 1/4 cup canned diced green chiles
  • 1/4 cup chopped Mariani Almonds
  • Fresh cilantro leaves (optional)

instructions

  1. Preheat oven to 400°F. 
  2. Place potatoes on a large plate and pierce several times. Microwave on HIGH for 9 to 10 minutes or until potatoes are soft when gently squeezed. When cool enough to handle, cut in half and carefully scoop out potato leaving a small rim of potato inside the skin. 
  3. Mash potatoes with 3/4 cup cheese, yogurt, garlic salt, Mexican seasoning and avocado. Stir in chicken and chiles and spoon back into potato skins. Mix remaining cheese with almonds in a medium bowl. 
  4. Holding one stuffed potato over the bowl, press the mixture onto the top and sides of the filling, letting the excess fall back into the bowl. 
  5. Repeat with the remaining potatoes to use all the topping. 
  6. Place on a baking sheet and bake for 15 minutes or until tops are lightly browned. 
  7. Top with cilantro, if desired. 

NOTES:

Recipe tip:
If using rotisserie chicken, it’s easiest to take off the bone while it’s still warm.

Calories

340

Fat

15g

Sat. Fat

4.5g

Carbs

32g

Protein

22g

Sugar

2g

Trans Fat

0g

Cholesterol

45mg

Sodium

460mg

Potassium

971mg

Fiber

5g

Vitamin A

6%

Vitamin C

60%

Calcium

45%

Iron

10%
Created using The Recipes Generator

Heirloom Tomato and Almond Panzanella Salad

Heirloom_Tomato_Almond_Panzanella_Salad-Web.jpg

This traditional bread and tomato salad gets extra flavor and crunch from toasted almonds. Serve at room temperature or lightly chilled. 

Prep time: 15 minutes
Cook time: 5 to 10 minutes
Servings: 8


INGREDIENTS

  • 7 cups 3/4-inch hearty bread cubes (use a mixture of wheat and white)

  • 1/4 cup extra virgin olive oil

  • 3 tablespoons lemon juice

  • 1 teaspoon sugar

  • 1/2 teaspoon sea salt

  • Freshly ground pepper to taste

  • 3 cups 1-inch cubes heirloom tomatoes

  • 1/2 cup thinly sliced and coarsely chopped red onion

  • 1/2 cup Mariani Slivered Almonds, toasted

  • 1/4 cup snipped fresh basil


INSTRUCTIONS

  1. Preheat oven to 450°F.

  2. Place bread cubes on a baking sheet and cook for 5 to 10 minutes or until toasty and firm; let cool.

  3. Whisk together olive oil, lemon juice, sugar, salt and pepper in a medium bowl. Add tomatoes and onion and stir well.

  4. Place bread in a large bowl and top with tomato mixture. Toss well to coat, pressing tomatoes slightly with the back of a spoon to release juices.

  5. Add almonds and basil and toss again lightly. 


Nutritional analysis per serving:

Calories: 280, Fat: 11g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 280mg, Potassium: 570mg, Carbohydrates: 40g, Fiber: 7g, Sugar: 13g, Protein: 7g, Vitamin D: 0 IU, Vitamin C: 50%, Calcium: 8%, Iron: 8%


Yield: 8

Heirloom Tomato and Almond Panzanella Salad

This traditional bread and tomato salad gets extra flavor and crunch from toasted almonds. Serve at room temperature or lightly chilled.

prep time: 15 minscook time: 5 to 10 minstotal time: 20 to 25 mins

ingredients:

  • 7 cups 3/4-inch hearty bread cubes (use a mixture of wheat and white)
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon sea salt
  • Freshly ground pepper to taste
  • 3 cups 1-inch cubes heirloom tomatoes
  • 1/2 cup thinly sliced and coarsely chopped red onion
  • 1/2 cup Mariani Slivered Almonds, toasted
  • 1/4 cup snipped fresh basil

instructions

  1. Preheat oven to 450°F. 
  2. Place bread cubes on a baking sheet and cook for 5 to 10 minutes or until toasty and firm; let cool. 
  3. Whisk together olive oil, lemon juice, sugar, salt and pepper in a medium bowl. Add tomatoes and onion and stir well. 
  4. Place bread in a large bowl and top with tomato mixture. Toss well to coat, pressing tomatoes slightly with the back of a spoon to release juices. 
  5. Add almonds and basil and toss again lightly. 

Calories

280

Fat

11g

Sat. Fat

1g

Carbs

40g

Protein

7g

Sugar

13g

Trans Fat

0g

Cholesterol

0mg

Sodium

280mg

Potassium

570mg

Fiber

7g

Vitamin D

0 IU

Vitamin C

50%

Calcium

8%

Iron

8%
Created using The Recipes Generator

Grape and Almond Tortilla Roll-Ups

Grape_Almond_Tortlla_Rollups-Web.jpg

Prep time: 15 minutes


INGREDIENTS

  • 1/3 cup chopped tomato

  • 3 tablespoons minced red onion

  • 2 tablespoons minced Anaheim chile OR 1 teaspoon minced jalapeño pepper

  • 1 tablespoon snipped fresh cilantro

  • 4 (8-inch) whole grain tortillas

  • 4 oz. 1/3–less fat (Neufchatel) or regular cream cheese, at room temperature

  • 3/4 cup quartered seedless grapes

  • 1/2 cup Mariani Whole Almonds, coarsely chopped and toasted


INSTRUCTIONS

  1. Stir together tomato, onion, pepper and cilantro in a small bowl. 

  2. Lay tortillas on a cutting board and spread 1 oz. of cream cheese over each.

  3. Top with equal amounts of grapes, tomato mixture and almonds, leaving 2 inches at the top of each tortilla empty.

  4. Starting with the bottom of each tortilla, roll up tightly and press gently to compress ingredients.

  5. Wrap each individually and refrigerate until ready to serve. May be prepared one day ahead. 


Nutritional analysis per serving:

Calories: 360, Fat: 21g, Saturated Fat: 6g, Trans Fat: 0g, Cholesterol: 20mg, Sodium: 440mg, Potassium: 295mg, Carbohydrates: 35g, Fiber: 7g, Sugar: 10g, Protein: 13g, Vitamin D: 0 IU, Vitamin C: 20%, Calcium: 10%, Iron: 6%


Yield: 4Pin it

Grape and Almond Tortilla Roll-Ups

prep time: 15 minstotal time: 15 mins

ingredients:

  • 1/3 cup chopped tomato
  • 3 tablespoons minced red onion
  • 2 tablespoons minced Anaheim chile OR 1 teaspoon minced jalapeño pepper
  • 1 tablespoon snipped fresh cilantro
  • 4 (8-inch) whole grain tortillas
  • 4 oz. 1/3–less fat (Neufchatel) or regular cream cheese, at room temperature
  • 3/4 cup quartered seedless grapes
  • 1/2 cup Mariani Whole Almonds, coarsely chopped and toasted

instructions

  1. Stir together tomato, onion, pepper and cilantro in a small bowl. 
  2. Lay tortillas on a cutting board and spread 1 oz. of cream cheese over each. 
  3. Top with equal amounts of grapes, tomato mixture and almonds, leaving 2 inches at the top of each tortilla empty. 
  4. Starting with the bottom of each tortilla, roll up tightly and press gently to compress ingredients. 
  5. Wrap each individually and refrigerate until ready to serve. May be prepared one day ahead. 

Calories

360

Fat

21g

Sat. Fat

6g

Carbs

35g

Protein

13g

Sugar

10g

Trans Fat

0g

Cholesterol

20mg

Sodium

440mg

Potassium

295mg

Fiber

7g

Vitamin D

0 IU

Vitamin C

20%

Calcium

10%

Iron

6%
Created using The Recipes Generator

Almond Pasta Risotto with Vegetables

AlmondPastaRisotto-Web.png

This is a tasty and easy-to-prepare option for the winter months. It is both filling and heart-healthy.

Prep time: 15 minutes 
Cook time: 45 minutes
Servings: 6


INGREDIENTS

  • 2 tablespoons butter

  • 1 cup sliced and coarsely chopped shallots

  • 1 1/2 cups ditalini or small shell pasta

  • 1 teaspoon dried basil

  • 4 cups chicken stock or reduced-sodium broth

  • 1 cup sliced asparagus (may substitute chopped cauliflower)

  • 1 cup coarsely chopped broccoli

  • 1/2 cup white wine

  • 1/2 cup shredded Parmesan cheese, plus extra for topping

  • 1/2 cup sliced Mariani Almonds, toasted

Salad

  • 1 1/2 lbs. fresh asparagus

  • 1 cup coarsely chopped, water packed artichoke hearts

  • 3/4 cup small bite-size pieces bell pepper (preferably red or yellow)

  • 1/2 cup thinly sliced and coarsely chopped red onion

  • 1/2 cup coarsely chopped Mariani Whole Almonds

  • Shaved or shredded Parmesan cheese (optional)


INSTRUCTIONS

  1. Melt butter in a medium saucepan over medium heat. Add shallots and cook for 5 minutes.

  2. Reduce heat to low and add pasta and basil. Then add 1 cup of broth at a time, cooking and stirring until liquid has been absorbed before adding more.

  3. Towards the end of cooking when pasta is still slightly soupy, stir in wine and vegetables and cook for 4 to 5 minutes more or until vegetables are crisp-tender.

  4. Stir in cheese and almonds.

  5. Sprinkle with fresh basil to finish.


Nutritional analysis per serving:
Calories: 240, Fat: 10g, Saturated Fat: 4g, Trans Fat: 0g, Cholesterol: 15mg, Sodium: 490mg, Potassium: 305mg, Carbohydrates: 24g, Fiber: 3g, Sugar: 4g, Protein: 11g, Vitamin D: 4.24 IU, Vitamin C: 25%, Calcium: 15%, Iron: 15%


Yield: 6Pin it

Almond Pasta Risotto with Vegetables

This is a tasty and easy-to-prepare option for the winter months. It is both filling and heart-healthy.

prep time: 15 minscook time: 45 minstotal time: 60 mins

ingredients:

  • 2 tablespoons butter
  • 1 cup sliced and coarsely chopped shallots
  • 1 1/2 cups ditalini or small shell pasta
  • 1 teaspoon dried basil
  • 4 cups chicken stock or reduced-sodium broth
  • 1 cup sliced asparagus (may substitute chopped cauliflower)
  • 1 cup coarsely chopped broccoli
  • 1/2 cup white wine
  • 1/2 cup shredded Parmesan cheese, plus extra for topping
  • 1/2 cup sliced Mariani Almonds, toasted
Salad
  • 1 1/2 lbs. fresh asparagus
  • 1 cup coarsely chopped, water packed artichoke hearts
  • 3/4 cup small bite-size pieces bell pepper (preferably red or yellow)
  • 1/2 cup thinly sliced and coarsely chopped red onion
  • 1/2 cup coarsely chopped Mariani Whole Almonds
  • Shaved or shredded Parmesan cheese (optional)

instructions

  1. Melt butter in a medium saucepan over medium heat. Add shallots and cook for 5 minutes. 
  2. Reduce heat to low and add pasta and basil. Then add 1 cup of broth at a time, cooking and stirring until liquid has been absorbed before adding more. 
  3. Towards the end of cooking when pasta is still slightly soupy, stir in wine and vegetables and cook for 4 to 5 minutes more or until vegetables are crisp-tender. 
  4. Stir in cheese and almonds.
  5. Sprinkle with fresh basil to finish.

Calories

240

Fat

10g

Sat. Fat

4g

Carbs

24g

Protein

11g

Sugar

4g

Trans Fat

0g

Cholesterol

15mg

Sodium

490mg

Potassium

305mg

Fiber

3g

Vitamin D

4.24 IU

Vitamin C

25%

Calcium

15%

Iron

15%
Created using The Recipes Generator

Asparagus, Artichoke and Almond Salad

Asparagus_Artchoke_Almond Salad-Web.jpg

This simple salad uses the best of spring produce. Use raw asparagus, or blanch or lightly grill to add a slightly smoky taste.

Prep time: 15 minutes
Chill time: 1 hour
Servings: 6 to 8


INGREDIENTS

Parmesan Dressing:

  • 1/4 cup each: extra virgin olive oil, unseasoned rice vinegar and shaved or shredded Parmesan cheese   

  • 1 teaspoon spicy brown mustard

  • 1/2 teaspoon sea salt

  • 1 clove garlic

Salad:

  • 1 1/2 lbs. fresh asparagus

  • 1 cup coarsely chopped, water packed artichoke hearts

  • 3/4 cup small bite-size pieces bell pepper (preferably red or yellow)

  • 1/2 cup thinly sliced and coarsely chopped red onion

  • 1/2 cup coarsely chopped Mariani Whole Almonds

  • Shaved or shredded Parmesan cheese (optional)


INSTRUCTIONS

  1. Puree all dressing ingredients in a small blender or food processor. Cover and chill until ready to serve.

  2. Snap the ends off each asparagus spear and discard. Cut asparagus into 1-inch pieces and place in a large bowl with artichoke hearts, bell pepper and onion.

  3. Drizzle with dressing and toss well to coat.

  4. Cover and chill for at least 1 hour for flavors to blend. (May be prepared 1 day ahead)

  5. Just before serving, sprinkle with almonds and additional Parmesan cheese.


Nutritional analysis per serving:

Calories: 200, Fat: 14g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 470mg, Potassium: 326mg, Carbohydrates: 14g, Fiber: 4g, Sugar: 7g, Protein: 7g, Vitamin D: .60 IU, Vitamin C:  45%, Calcium: 10%, Iron: 15%


Yield: 6 to 8Pin it

Asparagus, Artichoke and Almond Salad

This simple salad uses the best of spring produce. Use raw asparagus, or blanch or lightly grill to add a slightly smoky taste.

prep time: 15 minschill time: 1 hourtotal time: 1 hour 15 mins

ingredients:

Parmesan Dressing
  • 1/4 cup each: extra virgin olive oil, unseasoned rice vinegar and shaved or shredded Parmesan cheese   
  • 1 teaspoon spicy brown mustard
  • 1/2 teaspoon sea salt
  • 1 clove garlic
Salad
  • 1 1/2 lbs. fresh asparagus
  • 1 cup coarsely chopped, water packed artichoke hearts
  • 3/4 cup small bite-size pieces bell pepper (preferably red or yellow)
  • 1/2 cup thinly sliced and coarsely chopped red onion
  • 1/2 cup coarsely chopped Mariani Whole Almonds
  • Shaved or shredded Parmesan cheese (optional)

instructions

  1. Puree all dressing ingredients in a small blender or food processor. Cover and chill until ready to serve.
  2. Snap the ends off each asparagus spear and discard. Cut asparagus into 1-inch pieces and place in a large bowl with artichoke hearts, bell pepper and onion.
  3. Drizzle with dressing and toss well to coat. 
  4. Cover and chill for at least 1 hour for flavors to blend. (May be prepared 1 day ahead)
  5. Just before serving, sprinkle with almonds and additional Parmesan cheese. 

Calories

200

Fat

14g

Sat. Fat

2g

Carbs

14g

Protein

7g

Sugar

7g

Trans Fat

0g

Cholesterol

0mg

Sodium

470mg

Potassium

326mg

Fiber

4g

Vitamin D

.60 IU

Vitamin C

45%

Calcium

10%

Iron

15%
Created using The Recipes Generator

Bacon, Cheddar and Almond Waffles

Bacon_Cheddar_Almond_Waffles-Web.jpg

Skip the butter and top these waffles with mashed avocado, fried eggs and fresh pico de gallo. This is a budget-friendly meal as well.


Prep time: 15 minutes
Cook time: about 3 minutes per waffle
Servings: 4 to 6


INGREDIENTS

  • 3/4 cup milk

  • 2 tablespoons butter or better-for-you spread, melted

  • 2 eggs

  • 1/2 cup coarsely shredded sharp Cheddar cheese

  • 6 tablespoons chopped, toasted Mariani Whole Almonds, divided

  • 1/4 cup real bacon bits

  • 2/3 cup flour

  • 1/3 cup wheat flour

  • 1 1/2 teaspoons each: baking powder and sugar

  • 1/4 teaspoon salt

  • Mashed avocado, fried eggs and fresh pico de gallo or salsa (toppings)


INSTRUCTIONS

  1. Whisk together milk, butter and eggs in a medium bowl. Stir in cheese, 3 tablespoons of the almonds and bacon bits.

  2. Add dry ingredients and stir just until flour is incorporated.

  3. Using 1/4 of the batter at a time, cook in a greased waffle iron until waffles are a light golden brown.

  4. Top waffles with mashed avocado, fried eggs, pico de gallo and remaining almonds.
     


Nutritional analysis per serving:

Calories: 330, Fat: 20g, Saturated Fat: 7g, Trans Fat: 0g, Cholesterol: 120mg, Sodium: 540mg, Potassium: 239mg, Carbohydrates: 24g, Fiber: 3g, Sugar: 3g, Protein: 14g, Vitamin D: 3.78 IU, Vitamin C: 0%, Calcium: 20%, Iron: 10%


Yield: 4 to 6Pin it

Bacon, Cheddar and Almond Waffles

Skip the butter and top these waffles with mashed avocado, fried eggs and fresh pico de gallo. This is a budget-friendly meal as well.

prep time: 15 minscook time: 3 minstotal time: 18 mins

ingredients:

  • 3/4 cup milk
  • 2 tablespoons butter or better-for-you spread, melted
  • 2 eggs
  • 1/2 cup coarsely shredded sharp Cheddar cheese
  • 6 tablespoons chopped, toasted Mariani Whole Almonds, divided
  • 1/4 cup real bacon bits
  • 2/3 cup flour
  • 1/3 cup wheat flour
  • 1 1/2 teaspoons each: baking powder and sugar
  • 1/4 teaspoon salt
  • Mashed avocado, fried eggs and fresh pico de gallo or salsa (toppings)

instructions

  1. Whisk together milk, butter and eggs in a medium bowl. Stir in cheese, 3 tablespoons of the almonds and bacon bits. 
  2. Add dry ingredients and stir just until flour is incorporated. 
  3. Using 1/4 of the batter at a time, cook in a greased waffle iron until waffles are a light golden brown. 
  4. Top waffles with mashed avocado, fried eggs, pico de gallo and remaining almonds.

Calories

330

Fat

20g

Sat. Fat

7g

Carbs

24g

Protein

14g

Sugar

3g

Trans Fat

0g

Cholesterol

120mg

Sodium

540mg

Potassium

239mg

Fiber

3g

Vitamin D

3.78 IU

Vitamin C

0%

Calcium

20%

Iron

10%
Created using The Recipes Generator

Lemony Almond Salsa Verde

Mariani_Lemony_Almond_Salsa_Verde.jpg

Not to be confused with a Mexican salsa verde, this Italian sauce is like pesto but gets its tangy flavor from lemon juice, capers and Italian parsley. Serve over grilled or broiled seafood or poultry, toss with hot cooked pasta or spread onto crusty Italian bread. Add a bit of finely grated lemon zest for additional lemon flavor.

Prep time: 15 minutes
Makes about 1 cup


INGREDIENTS

  • 2 cloves garlic

  • 1 1/3 cups lightly packed fresh Italian parsley leaves

  • 1/2 cup slivered almonds

  • 1/4 cup lightly packed fresh basil leaves

  • 3 tablespoons drained capers

  • 1 tablespoon fresh lemon juice

  • 1/2 cup extra virgin olive oil

  • Salt and freshly ground pepper to taste


INSTRUCTIONS

  1. Chop garlic by dropping into a small food processor with the motor running.

  2. Add parsley, almonds, basil, capers and lemon juice and pulse to finely chop.

  3. With the motor running, slowly drizzle in oil, mixing just until blended.

  4. Season with salt and pepper.


Nutritional analysis per serving:

Calories: 170, Fat: 17g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 150mg, Potassium: 98mg, Carbohydrates: 2g, Fiber: 1g, Sugar: 0g, Protein: 2g, Vitamin D: 0 IU, Vitamin C: 15%, Calcium: 4%, Iron: 4%


Almonds, Salsa
Sauce
Yield: about 1 cupPin it

Lemony Almond Salsa Verde

Not to be confused with a Mexican salsa verde, this Italian sauce is like pesto but gets its tangy flavor from lemon juice, capers and Italian parsley. Serve over grilled or broiled seafood or poultry, toss with hot cooked pasta or spread onto crusty Italian bread. Add a bit of finely grated lemon zest for additional lemon flavor.

prep time: 15 minstotal time: 15 mins

ingredients

  • 2 cloves garlic
  • 1 1/3 cups lightly packed fresh Italian parsley leaves
  • 1/2 cup slivered almonds
  • 1/4 cup lightly packed fresh basil leaves
  • 3 tablespoons drained capers
  • 1 tablespoon fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground pepper to taste

instructions

  1. Chop garlic by dropping into a small food processor with the motor running.
  2. Add parsley, almonds, basil, capers and lemon juice and pulse to finely chop. 
  3. With the motor running, slowly drizzle in oil, mixing just until blended.
  4. Season with salt and pepper.

Calories

171

Fat

17g

Sat. Fat

2g

Carbs

2g

Protein

2g

Sugar

0g

Trans Fat

0g

Cholesterol

0mg

Sodium

150mg

Potassium

98mg

Fiber

1g

Vitamin D

0 IU

Vitamin C

15%

Calcium

4%

Iron

4%
Created using The Recipes Generator

Fruit and Nut Brussels Sprout Salad

Fruit&Nut BrusselsSprout Salad(h)-Web.jpg

This salad is best if marinated for 1 hour before serving, but if you’re in a hurry, it may be served immediately after making. 

Prep time: 15 minutes   
Marinate time: 1 hour (optional)
Servings: 4-6


INGREDIENTS

  • 3 tablespoons extra virgin olive oil

  • 3 tablespoons white balsamic vinegar

  • 2 tablespoons honey

  • 1/2 teaspoon smoked or plain sea salt

  • Freshly ground pepper to taste

  • 5 cups very thinly sliced Brussels sprouts or 1 (10-oz.) package shaved Brussels sprouts

  • 1/3 cup dried cranberries, dried cherries, or golden raisins

  • 1/4 cup finely chopped shallots

  • 3/4 cup Mariani Slivered or Sliced Almonds, toasted


INSTRUCTIONS

  1. Whisk together oil, vinegar, honey, salt and pepper in a large bowl.

  2. Add Brussels sprouts, dried fruit and shallots; toss well to coat.

  3. For best flavor, cover and refrigerate for 1 hour.

  4. Stir in almonds just before serving.


Recipe tip:
Replace part of the green Brussels sprouts with purple Brussels sprouts. The vinegar in the dressing will turn them a vibrant color. 


Almonds, Brussel Sprouts, Salad
Entree
Yield: 4-6 ServingsPin it

Fruit and Nut Brussels Sprout Salad

This salad is best if marinated for 1 hour before serving, but if you're in a hurry, it may be served immediately after making.

prep time: 15 minsmarinate time: 1 hourtotal time: 1 hour and 15 mins

ingredients

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon smoked or plain sea salt
  • Freshly ground pepper to taste
  • 5 cups very thinly sliced Brussels sprouts or 1 (10-oz.) package shaved Brussels sprouts
  • 1/3 cup dried cranberries, dried cherries, or golden raisins
  • 1/4 cup finely chopped shallots
  • 3/4 cup Mariani Slivered or Sliced Almonds, toasted

instructions

  1. Whisk together oil, vinegar, honey, salt and pepper in a large bowl. 
  2. Add Brussels sprouts, dried fruit and shallots; toss well to coat.
  3. For best flavor, cover and refrigerate for 1 hour. 
  4. Stir in almonds just before serving.

RECIPE TIP

Replace part of the green Brussels sprouts with purple Brussels sprouts. The vinegar in the dressing will turn them a vibrant color.
Created using The Recipes Generator