I’m a serial snacker. Not cereal…serial. A little bit of this, a little bit of that – all day long. Sometimes it’s hummus and veggies, other times it’s mini quesadillas or carrot cake granola bites, and sometimes I have a huge craving for a handful of nuts.
There was a time when I used to shy away from nuts because I was worried about the calories and fat grams. That is, until my power pump instructor (best class ever!), who keeps up on nutritional research better than I can keep up with my own kids’ activity schedules, told me about all of the benefits I was missing out on by avoiding nuts.
So, what exactly are those benefits?
First of all, the protein, fiber and fat content of nuts is high enough to keep you full. A handful (about 23 almonds, or 1 ounce) is the recommended daily allowance. Split this up between snacks and meals, either eating the nuts straight or including them in salads or other meals. Even though the total fat content in this recipe is 14 grams per serving, only 1 gram is saturated fat. That means that you are benefiting from 13 grams of the good stuff – the fats that that our bodies need to function properly.
Nuts are also high in magnesium, which can help to prevent hypertension and heart attacks. There is also some evidence that magnesium aids in regulating blood sugar which, in turn, helps to reduce food cravings.
Count me in on all of that!
I’ve made roasted nuts with rosemary in the past, usually with a dose of brown sugar and cayenne pepper. This time, my mind kept drifting to the Grilled Potatoes with Rosemary & Smoked Paprika that my family is so fond of, and became convinced that this flavor combination would work brilliantly with roasted almonds.
My kids descended on the almonds as soon as they walked in the door from school and I had to hide them in the pantry so that there would be some left for my husband. They were a hit!
Find these ingredients and tools on Amazon:
Other healthy snack recipes:
Cookin’ Canuck’s Jicama, Black Bean & Corn Salsa
Cookin’ Canuck’s Mini Avocado & Hummus Quesadillas
My Whole Food Life’s Homemade Pecan Pie Larabars
All Day I Dream About Food’s Homemade Gummy Fruit Snacks
Eat Yourself Skinny’s Peanut Butter Granola Apple Rings
- 1 large egg white
- 2 cups raw almonds
- 2 springs fresh rosemary, chopped
- ¾ tsp smoked paprika
- ¾ tsp kosher salt
- Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray.
- In a medium bowl, whisk the egg white until frothy.
- Add the almonds, rosemary, smoked paprika and salt, and stir until the almonds are evenly coated.
- Transfer the almonds to the prepared baking sheet. Bake until the almonds are lightly toasted and dry, 18 to 20 minutes, stirring 2 to 3 times during cooking.
- Cool to room temperature or slightly warm. Serve.
- Store completely cooled almonds in an airtight container.
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