5 Fantastic Almond-Based Meals
Nuts have been getting a lot of attention these days because of their health benefits, and they’re easy to incorporate into your everyday meals. In celebration of National Almond Day on February 16, California Almonds has teamed up with Katie Cavuto, RD, wellness expert, and dietitian for the Philadelphia Phillies and Flyers, to create a “16 Days to a Better You” meal plan and wellness regimen. Cavuto shared five of her delicious almond recipes with us, so get cooking.
1. Citrus and Spice Quinoa Coconut Almond Breakfast Porridge
Coming up with new breakfast ideas can be tricky, but this recipe is sure to start your day off right. Warm, flavorful, and easy to make, this porridge will become your next go-to morning meal.
- ½ to ¾ cup cooked quinoa
- ½ to ¾ cup coconut milk
- ¼ teaspoon orange zest
- Pinch of cinnamon
- Pinch of cardamom
- 1 teaspoon maple syrup
- 2 tablespoons defrosted frozen raspberries
- 1 tablespoon sliced almonds
Directions: In saucepan, heat the quinoa, coconut milk, orange zest, and maple syrup until warm. Top with raspberries and almonds
2. Roasted Salmon with Orange Gremolata and Almonds
When prepared properly, salmon is a popular meal among those trying to live a healthy lifestyle. Adding almonds to the mix will make your next salmon that much healthier, and even more delicious.
- 1½ pounds of wild salmon
- ¾ cup almond meal
- ½ cup fresh parsley, finely chopped
- 2 tablespoons orange zest
- 2 tablespoons orange juice
- 2 tablespoons olive oil
- ¼ teaspoon cumin
- Salt and pepper to taste
Directions: Preheat oven to 450 degrees Fahrenheit. In small bowl, combine almond flour, parsley, and orange zest. Toss to combine.
Place entire salmon filet, skin side down, in a baking dish. Drizzle with orange juice and olive oil. Season salmon with cumin, salt, and pepper. Coat the salmon with the almond meal mixture. Roast for 8-10 minutes, depending on thickness of fillet.
Set oven to broil. Brown the crust for 1 to 2 minutes or until breading is golden.
3. Salted Caramel Almond Butter Cups
Cravings are cravings, and a lot of us go for sweet treats. This easy-to-make dessert will leave your sweet tooth satisfied, without packing on the pounds. And with just two ingredients, these chocolate and almond cups couldn’t be easier.
- ½ cup dark chocolate chips
- ⅓ cup Salted Caramel Almond Butter (or regular almond butter)
Directions: Melt chocolate over a double boiler or in the microwave in 30 second increments. Place 12 mini-muffin liners into a mini-cupcake pan. Once the chocolate is melted, spoon 1 teaspoon of chocolate into the bottom of each muffin liner then refrigerate for 5 minutes to set.
Top the chocolate with 1-2 teaspoons of almond butter and an additional 1-2 teaspoons of melted chocolate to cover the almond butter. Garnish with a sliced almond. Place in the fridge or freeze to set. Store in the fridge or freezer.
4. African Root Vegetable Stew with Almonds
Stew is always a great choice for a savory meal, though it can be a little dull. When you have time to prepare this exotic dinner, you’ll end up with an almond-flecked meal the whole family will enjoy.
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 cup carrots, 1-inch dice
- 1 cup celery, chopped
- 2 tablespoon garlic, minced
- 2 tablespoons ginger, peeled and minced
- 1 tablespoon curry powder
- 1 teaspoon cumin powder
- 1 (14-ounce) can low sodium diced tomatoes with juice
- 4 cups reduced-sodium vegetable broth
- 1 cup sweet potato, peeled, 1-inch dice
- 1 cup butternut squash, peeled, 1-inch dice
- 1 cup rutabaga or turnip, peeled, 1-inch dice
- 1 (15 ounce) can chickpeas, drained and rinsed
- ¼ cup crunchy natural almond butter
- ¼ cup fresh cilantro, chopped
- 2 cups of kale, chopped
- Hot red pepper flakes or freshly ground pepper, to taste
- Lime wedges to garnish
- Sliced almonds to top
Directions: Heat olive oil in a Dutch oven over medium heat. Add onions, carrots, and celery; sauté until soft and translucent, about 5 minutes. Add garlic, ginger, curry powder, and cumin. Sauté about 1 minute. Add tomatoes and cook for 2 to 3 minutes to reduce the liquid a bit. Add broth and root vegetables and bring to a boil. Reduce heat and simmer about 10 minutes or until tender.
Add the beans and almond butter; stir to combine. Add cilantro and kale; cook until thoroughly heated and kale wilts, about 2 minutes. Serve as is or over rice. Garnish with lime and top with sliced almonds.
5. Kale and Brussels Salad with Pomegranates and Almonds
Kale is super hot right now, but you know what makes it even hotter? You guessed it — almonds. Try this scrumptious salad that will delight your taste buds and leave you feeling energized.
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh orange juice
- 2 tablespoons white wine vinegar
- ⅓ cup extra-virgin olive oil
- 1 teaspoon orange zest
- 2 teaspoons country Dijon mustard (or a blend of whole-grain and Dijon mustards)
- 1 tablespoon minced shallot
- 1 small garlic clove, finely grated
- Salt and pepper to taste
- 1 large bunch of Tuscan kale (about 1 pound total), center stem discarded, leaves thinly sliced
- 2 cups Brussels sprouts, trimmed, shredded with a knife or food processor
- Roasted, diced almonds
- 1 cup pomegranate seeds
- ¼ cup crumbled Gorgonzola cheese
Directions: Combine all dressing ingredients in a small bowl. Whisk to combine.
Mix thinly sliced kale and shredded Brussels sprouts in a large bowl. Add ¼ cup of salad dressing and massage with your hands to evenly disperse. Add more dressing as needed. Season the salad with salt and pepper. Garnish with almonds, pomegranate seeds, and cheese.