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’!
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chile powder
- 3/4 teaspoon kosher salt
- Dash of cayenne pepper
- 1 (10-ounce) bag whole almonds (about 2 cups)
- Preheat oven to 325°.
- 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