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!
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.
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!
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!
- 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
- 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 cous cous
- Combine the chilli oil with the tamari and a generous amount of freshly ground black pepper
- 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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Thanks for this, I am a newly diagnosed coeliac and I am struggling with the snacks! Well all of it really! The salad sounds really tasty especially in summer, I shall have a go with some gluten free couscous xx
Oh bless you – I know that’s hard at first, I must put some more gluten free stuff up on my blogs!
I had cinnamon covered almonds in a graze box this week and they were delicious – I’ve made cinnamon pumpkin seeds before so will definitely try it with almonds 🙂
Oooh! Cinnamon pumpkin seeds, now there’s a plan! I tend to make savoury seed mixes (tamari and chilli is my fave) but I like the idea of cinnamon and I know a certain small boy who would certainly approve!
Ooh yes, chill and wasabi coted for me too please Chris. The salad looks good enough to eat 🙂
I love almonds and all things almond (especially Amaretto ahem). I like opening up a dried apricot and stuffing an almond inside, it’s a yummy snack and almost craft activity!
That is a very yummy snacky craft – I shall do that AT ONCE!