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Roasted Marcona Almonds with Olive Oil and Fresh Herbs

Do you know all those Marcona almonds you find in stores that are roasted with sunflower or canola oil? What a waste of Marcona almonds! I finally ordered one pound of blanched Marcona almonds and decided to make my own roasted Marcona almonds. The result, deliciously addictive.

You obviously need naked, blanched Marcona almonds, which are impossible to find in stores, at least where I am, in Dallas. So I finally ordered one pound from Nuts.com (this is not a sponsored post). The same day I had received my new order of my favorite organic, extra virgin olive oil, Kasandrinos (use code ‘creativeinmykitchen‘ for 10% off your entire order), and I had lots of fresh herbs at home, so it was the perfect moment to give this treat a try. For best result and nutritional value, use a good quality salt, like Redmond sea salt.

marcona almonds lectin free recipes

I will cut this story short, because it is an easy one, so here it is the recipe. I hope you love it. One word about eating and storing though: Let them cool complelty before you enjoy, they’ll get crunchy. Also, they are the crunchiest and most delicious when kept in the fridge, in an air tight glass container.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Roasted Marcona Almonds with Olive oil and Fresh Herbs

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By Claudia Curici Serves: 4-6
Prep Time: 5 minutes Cooking Time: 15 minutes

A healthy, delicious snack that you or your guests will love.

Ingredients

  • 1 heaping cup blanched (naked) Marcona almonds
  • 1/2 teaspoon sea salt
  • few sprigs of fresh herbs: rosemary, oregano, thyme
  • 1 tablespoon extra virgin olive oil

Instructions

1

Preheat the oven to 300F.

2

Transfer the almonds to a baking sheet (I use a stainless steel so no parchment paper).

3

Add the oils, herbs and salt and toss well until the almonds get coated with the oil, salt and rubbed with the fresh herbs.

4

Roast for 10 minutes. Take out and toss them well again and put back in the oven for another 5 minutes. Keep an eye on them in case your oven runs hotter.

5

Take them out, toss them some more and let them on the sheet pan to cool. At this point, the herbs should be dried out and easily breakable, and the almonds are still a little chewy, but they'll get crunchy when they cool down. At this point you can also add more salt if you want a saltier bite.

6

When they are cool transfer them to a serving bowl or an air thight container, making sure you get as much of the herbs (discarting the sticks) and store in the fridge.

All Recipes/ Breakfast/ Healthy Sweet Treats/ Latest Posts

Parsnip Apple Cake with Rosemary and Olive Oil

lectin free recipes

Fall is here and so my desire to eat more grounding, earthy foods. And even though Dallas weather doesn’t show many signs of fall yet, days are shorter and more inviting to baking. And so my three lonely parsnips I had in the fridge and the small organic fuji apples I bought few days ago found their way to my heart through this super delicious and warming parsnip cake.

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Back To School. Six Lectin-Free Lunch Box Ideas (Part 2)

This article is a continuation of my first lectin-free lunch box feature (Part 1), which is linked below. I started this feature because I always get requests from parents for ideas of meals for their children. I also know that is hard to come up with new meals every day, and keep it healthy and nutritious at the same time. These lunch boxes are lectin-free because that happens to be the lifestyle I follow, but beyond the labeling they are just ideas of healthy food choices for your kids (and for you too).

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All Recipes/ Breakfast/ Everyday Meals/ Healthy Snacks/ Latest Posts/ Vegetarian

Grain-Free Spinach Pancakes with Wild Blueberries

spinach pancakes lectin free

What do you make if you have a big bunch of fresh spinach? Chances are not pancakes, but don’t say no before you try it. I first discovered I can make spinach pancakes while reading one of my favorite cookbooks, inspired by Nordic cuisine. I made them once and since then I keep thinking of them. And because today, when I write this, is Pancake Day 2019, and I had this big bunch of spinach, I decided it’s time to make them again and write the recipe down.

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All Recipes/ Everyday Meals/ Latest Posts/ Soups

Chicken Coconut Soup with Shiitake Mushrooms

coconut chicken soup lectin free

This Asian inspired soup was one of the best meals we had lately. It is healthy, Plant Paradox compliant, keto friendly, and warming and refreshing at the same time. Even husband approved. Lately, I’ve been talking a lot about food with a Vietnamese friend, so I guess these discussions inspire me and make me want to explore Asian flavors more. Really proud of how this chicken coconut soup turned out.

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All Recipes/ Appetizers/ Breakfast/ Healthy Snacks/ Kids Food/ Latest Posts

Pao de Beijo or Luana’s Brazilian Sun Kissed Bread

You remember the easy Brazilian cheese bread I shared a few months ago? It was so easy to make and so delicious, I feel like you never need any other bread recipe. Well, if you are familiar with the recipe, this one comes from the same source, my dear Brazilian friend who was so kind to share it with me and all of you. Luana’s Brazilian Sun Kissed Bread, or ‘Pao de beijo’ in Brazilian (kiss bread) is a plant-based, dairy-free version of the above mentioned cheese bread.

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All Recipes/ Appetizers/ Everyday Meals/ Latest Posts/ Salads

Italian Chicken Salad with Balsamic Vinaigrette

I realized recently I don’t have many salad recipes on this website, and I decided to change this. I’m making a list of my favorite salads I’ve ever had in my trips around the world, and will try to re-create them. Many years ago when I was living in Bucharest, Romania, my friends and I had a favorite Italian restaurant, and a favorite dish: Insalata di Polo, Italian for Chicken Salad. This Italian Chicken Salad was pretty close to what I experienced in Bucharest, so I’m sharing it here. Continue Reading…