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!

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Almond nutrition facts.

 

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.

Almond Pick 'n' Mix stand.

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!

Jar of California Almonds with various flavoured coatings.

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, sugar snap peas and tenderstem broccoli.

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Couscous salad with almonds.

Couscous and Almond Salad - #SnackHappy

A delicious and nutritious summer salad, nutritious California almonds add an extra crunch and chilli oil adds a zingy punch!
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Course: Salad, Snack
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Calories: 415kcal

Ingredients

  • 125 g couscous
  • 200 ml hot vegetable stock made with 2 tsp vegan Marigold bouillon powder and 1tsp chilli oil
  • 2 spring onions sliced
  • 100 g tenderstem broccoli steamed for 5 minutes
  • 100 g sugar snap peas steamed for 5 minutes
  • A generous handful of california almonds
  • 2 tbsp chilli oil
  • Freshly ground black pepper
  • 1 tbsp tamari soy sauce

Instructions

  • Pour the stock over the couscous, cover and leave to stand for 5 minutes
  • Fluff up the couscous with a fork
  • Mix the vegetables and almonds into the couscous
  • Combine the chilli oil with the tamari and a generous amount of freshly ground black pepper
  • Stir the dressing through the salad and serve

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 415kcal | Carbohydrates: 58g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Sodium: 928mg | Potassium: 256mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1758IU | Vitamin C: 78mg | Calcium: 80mg | Iron: 3mg
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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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