Being asked to eat almonds as my snack of choice for three weeks and to see how I felt at the end of it did, at first, seem a bit of a challenge. I do often snack on dried fruit and nuts anyway but I do also browse the cupboards looking for biscuits and cake and, I admit, that I was a bit doubtful whether a handful of almonds would hit the spot when the mid morning munchies hit! However, at the end of the three weeks I can honestly say that they did, that they do and that they will continue doing so even though I am under no obligation to keep on nibbling the crunchy little devils, I’m a convert! They definitely filled the hunger gap, they taste fab and they’re good for me – I’m very #snackhappy!

almond nutrition facts

Learn more about California Almonds here

I was invited to a lovely California Almonds evening event in London where I sipped almond cocktails and nibbled almond based canapes – it was quite possibly the most relaxed blogger event I have ever attended. I particularly loved the tongue in cheek Pick ‘n’ Mix stand packed full of almonds all wearing different flavour jackets and nuzzled up to dried fruits.

Pick 'n' Mix, almonds, #snackhappy

I filled my jar to the very brim! I particularly liked chilli and wasabi as coatings – being a fiery, savoury sort of a girl – Bonus Boy was very taken with cinnamon coated almonds and I will be trying to recreate these soon!

California Almonds

Of course I wasn’t content to just snack on almonds – I love cooking with nuts and these crunchy, tasty almonds are a perfect addition to a couscous salad!

couscous salad with almonds

Couscous and Almond Salad – #SnackHappy
Recipe Type: Salad
Cuisine: vegetarian and vegan
Author: Chris Mosler
Prep time:
Cook time:
Total time:
Serves: 2
A delicious and nutritious summer salad, nutritious California almonds add an extra crunch and chilli oil adds a zingy punch!
Ingredients
  • 125g couscous
  • 200ml hot vegetable stock made with 2 tsp Marigold bouillon powder and 1tsp chilli oil
  • 2 spring onions (scallions), sliced
  • 100g tenderstem broccoli, steamed for 5 minutes
  • 100g sugar snap peas, steamed for 5 minutes
  • A generous handful of california almonds
  • 2 tbsp chilli oil and 1 tbsp tamari soy sauce
  • Freshly ground black pepper
Instructions
  1. Pour the stock over the couscous, cover and leave to stand for 5 minutes
  2. Fluff up the couscous with a fork
  3. Mix the vegetables and almonds into the cous cous
  4. Combine the chilli oil with the tamari and a generous amount of freshly ground black pepper
  5. Stir the dressing through the salad and serve

What has surprised me most about my #snackhappy challenge is that a small handful of almonds really did keep me going and that I felt lighter and more energetic than I had done before. This shouldn’t really have been a surprise since I replaced dairy milk with almond milk back in January and have felt much better ever since! It’s very easy to read the nutrition facts and say ‘oh, yes, I know all that’, which I do, but making the change and sticking to it brings those facts off the page and into your life and very nice it is too!

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