So many recipes! So many! Too many! Can… not… choose…. (dead noise….)

Ok, so that’s a tad dramatic. We have tried many new recipes in my kitchen lately! We have made lovely enchiladas with homemade sauces, salsa, apple cakes and vanilla cupcakes… oooh dear.

Today I will give you a healthy recipe. It’s from yours and my favorite food nerd, Alton Brown! Alton recent lost a massive amount of weight, by drastically changing how he approached his eating and one of his key elements was finding foods rich in omega-3s. Fish is good, but one can’t munch on a fillet out of a sandwich baggie… or can they? ewy…

Anyways, enter the superfood, almonds! Now I’m not a huge nut (ha!) fan myself. I like some cashews on my yogurt and some peanuts with caramel when the time is right, but as I strive for good brain food I decided to give these a try. And I was pleasantly surprises. Nice and chewy with a bit of texture and a lovely asian essence.

So eat in good health! And if you just have, have, HAVE to have the apple cake and vanilla cupcake recipes (because they are beyond awesome!) check out this lovely cookbook.

Ginger Almond Recipe by (The Incredible) Alton Brown


* 1 tablespoon ground ginger
* 1 teaspoon kosher salt
* 2 teaspoons olive oil
* 1 teaspoon dark sesame oil
* 1 dried arbol chile, stemmed and broken into small pieces **
* 1 pound whole natural almonds
* 1 tablespoon less-sodium soy sauce
* 1 tablespoon Worcestershire sauce


Heat the oven to 250 degrees F.

Combine the ginger and salt in a large mixing bowl and set aside.

Heat the olive oil and sesame oil in a 12-inch saute pan over medium-low heat. Add the arbol chile (** I had no dried chile, so added a sprinkle of chili powder to the ginger and salt bowl!) and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture.

Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool. Store in an airtight container for up to 1 week.

2 comments to “Healthy Recipe of Love”

  1. Jenn

    is good?

    btw I have a HUGE bag of dried chiles…you are welcome to some…although I don’t know what kind they are.


  2. Tiffany

    Yummm. Thanks for sharing! I am a huge nut fan!! {grin} And as I type Scotty is snuggled on my lap devouring your last apple blueberry oatmeal muffin. You should hear the grunts and groans coming from his little body!


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