I’m a snacker.


Snacking doesn’t really pose a problem for me on Thursdays and Fridays, when I’m in the office. I just don’t stock my desk drawers with anything that might be too tempting.  However, I work from home the other three days of the week, sitting for 8+ hours in front of a computer screen. Do you know what I often do when I need a break?

Having a pantry full of candy or a stockpile of baked goods from blogging is not a good thing in this case.

Since I’m trying to make better food choices, I decided to roast some almonds to keep handy during my work-at-home days.

Almonds are a superfood, you know.

Some studies have suggested that almonds may assist in weight reduction, cholesterol reduction, and lowering the glycemic response of a high-carbohydrate meal.   Even better, a statement from the FDA indicated that eating 1.5 ounces per day of many types of nuts, including almonds, may reduce the risk of heart disease [source].

So let’s get snackin’!


Rosemary Roasted Almonds
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon chile powder
  • ¾ teaspoon kosher salt
  • Dash of cayenne pepper
  • 1 (10-ounce) bag whole almonds (about 2 cups)
  1. Preheat oven to 325°.
  2. Combine all ingredients in a medium bowl and toss to coat. Arrange nuts in a single layer on a baking sheet lined with foil. Bake for 20 minutes or until lightly toasted. Cool to room temperature.
recipe from Cooking Light

XO, Ashley