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This Mediterranean Hummus Bowl uses brown rice as a base and is filled with tomatoes, feta and roasted chickpeas for a tasty vegetarian lunch or dinner. 

You totally saw this coming, right? First, I shared my favorite hummus recipe, so the obvious next thing to do is to share creative ways to enjoy hummus, like this mediterranean hummus bowl recipe. I mentioned last week on Instagram that I’ve been following the Mediterranean diet for the past month, in hopes of reducing some inflammation and joint pain I’ve been experiencing. 

Despite the name, the Mediterranean diet 1) isn’t overly diet-y and 2) doesn’t JUST include mediterranean flavors. With that said, I do love pretty much anything with tomatoes, onion and feta cheese soooo… bring on this hummus bowl! 

WHAT’S IN A HUMMUS BOWL?

Grain: I opted to use short grain brown rice as a base for this recipe. Why? Because rice is FILLING and provides plenty of fiber. Plus, it pairs nicely will the other ingredients in this bowl. 

Vegetables: Not surprisingly, I chose mediterranean vegetables, like tomatoes, onion and cucumber. 

Add-ins: In this case, the add-ins are the feta cheese, roasted chickpeas and the hummus, so basically the best parts. 

TIPS FOR MAKING THIS HUMMUS BOWL
  • Have the hummus already made: If you have to make this bowl and make the hummus, it might seem a little overwhelming and/or time consuming. If you make the hummus ahead of time, you’ll be able to essentially skip this step when prepping this hummus bowl. Homemade hummus should keep for 3-4 days in the refrigerator, so keep that in mind. 
  • Start by roasting the chickpeas: Before you do anything else, roast the chickpeas. This step will take the longest, but it’s also pretty hands-off, so once the chickpeas are in the oven you can start prepping the rest of the bowl. Whatever you do, don’t leave them out! They provide an awesome crunch and add protein to this bowl. 

OTHER MEDITERRANEAN RECIPES Print
Mediterranean Hummus Bowl

This Mediterranean hummus bowl uses brown rice as a base and is filled with plenty of vegetables and of course hummus.

  • Author: Erin
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 2
  • Category: lunch
  • Method: stovetop
  • Cuisine: mediterranean
Ingredients
  • 1 1/2 cups cooked brown rice*
  • 1 cup grape tomatoes, sliced
  • 1/4 cup red onion
  • 3/4 cup cucumber, sliced
  • 1/4 cup feta cheese
  • 1 cup chickpeas, drained and rinsed
  • 1 tbsp garlic herb seasoning
  • Scoop of classic hummus
Instructions
  1. Start by roasting the chickpeas: preheat oven to 425°. Press as much liquid out of the chickpeas as you can (I use a few paper towels to do this), then pour chickpeas onto a baking sheet. Sprinkle garlic herb seasoning over the chickpeas, then roast for 15-20 minutes.
  2. Meanwhile, cook the rice according to the package instructions.
  3. Once the rice is cooked, top it with the tomatoes, onion, cucumber, feta, and the roasted chickpeas. Last, add a scoop or two of hummus.
  4. Enjoy!
Notes

*I used short grain brown rice because it tends to cook more quickly

Keywords: hummus bowl, mediterranean bowl, rice bowl

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This classic hummus recipe is made with simple ingredients and comes together in about five minutes!

It’s a creamy dreamy classic hummus kind of day! Or wait, that’s basically every day for me. What do you think of when you think of hummus? I realize there are multiple answers to this question, but right now I’m looking for “carrots” as the answer because carrots and hummus were MADE to go together. This classic hummus recipe is QUICK, so you won’t ever use the excuse “I don’t think I have time” when debating whether to whip this up. 

I think everyone has his or her own opinion of what makes hummus “the best”, so feel free to add your own spices to this recipe. Personally, I like to keep it simple in terms of ingredients and my hummus-making process. 

WHAT INGREDIENTS ARE IN HUMMUS?
  • garbanzo beans (chickpeas)
  • tahini
  • lemon juice
  • garlic
  • sea salt 
HOW DO I MAKE CLASSIC HUMMUS?

Honestly, hummus may just be the easiest appetizer to prep! 

First, add all ingredients except the water to your food processor. If you’re making hummus for a group of people, you may want to remove the skins from the chickpeas first, which will result in a super smooth hummus. However, if and when I’m just prepping hummus for myself, I skip this step because it can be a bit tedious and more time consuming. 

Second, pulse everything together and add water in through the top. If you want a smooth hummus recipe but don’t want to remove the skins, simply pulse the hummus in your food processor for at least 3 minutes. Yes really! It kind of reminds me of making homemade nut butter — the longer you pulse, the smoother it’ll be. 

Last, drizzle some olive oil and add any spices on top (cumin, paprika, fresh greens). 

MORE ALMOND EATER DIPS Print
Classic Hummus Recipe

This classic hummus recipe can be made in 5 minutes and use simple ingredients that result in a creamy dip.

  • Author: Erin
  • Prep Time: 0 mins
  • Cook Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 bowl
  • Category: snacks
  • Method: no bake
  • Cuisine: mediterranean
Ingredients
  • 1 can garbanzo beans (chickpeas), drained and rinsed
  • 1/3 cup tahini
  • 1/3 cup lemon juice
  • 2 garlic cloves
  • 1/2 tsp salt
  • 3 tbsp water, or more
Instructions
  1. Place chickpeas, tahini, lemon juice, garlic, and salt in your food processor and pulse.
  2. While still pulsing, pour water in through the top one tablespoon at a time. Continue pulsing for 3 full minutes, which will result in a creamier texture.
  3. Top hummus with olive oil and spices of choice (cumin, smoked paprika, fresh herbs, etc.)
  4. Enjoy!

Keywords: hummus, classic hummus

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This Whole30 Chicken Salad recipe is made with chicken and simple ingredients like mayonnaise and green onions to provide tons of flavor and none of the fluff. 

True story: I’m addicted to this whole30 chicken salad recipe. Well, technically I’m addicted to all chicken salad — yes, really. It all started in high school when I worked at a grocery store. Often times I’d work from 5-9 pm, so I’d need to eat something for dinner. Insert: chicken salad. It was filling yet not too heavy, and I immediately fell in love. 

This chicken salad recipe is SIMPLE, meaning it includes all of the staples with none of the fluff. I know everyone has their own favorite way to make chicken salad, but my favorite way is without grapes. Yes, you read that correctly. I know they add a nice texture, but I don’t really want to eat grapes and chicken together. Therefore, this recipe is all savory (not sweet) and SO tasty. 

CHICKEN SALAD INGREDIENTS
  • chicken breast
  • whole30-compliant mayonnaise
  • lemon juice
  • celery
  • green onion
  • salt and pepper 

WHOLE30 CHICKEN SALAD RECIPE

Buy organic chicken: Ok, this isn’t 100% necessary, but if you’re trying to follow whole30 pretty closely, you’re going to want to choose organic meat when possible. 

Boil the chicken over the stovetop: If you haven’t tried this method for cooking chicken, you’re missing out. It’s one of the simplest and fastest ways to cook chicken when you’re just planning on shredded it up, like in a pulled chicken sandwich or, in this case, chicken salad. 

Serve with salad: My favorite way to enjoy whole30 meat recipes is over salad. Or, you could use lettuce wraps instead! 

OTHER ALMOND EATER WHOLE30 RECIPES Print
Whole30 Chicken Salad

This delicious whole30 chicken salad recipe is made with simple ingredients so, whether you’re doing whole30 or not, you’ll want to eat it week after week.

  • Author: Erin
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 2-4
  • Category: lunch
  • Method: stovetop
  • Cuisine: chicken
Ingredients
  • 1 lb. chicken breasts
  • 1/2 tsp salt & black pepper
  • 1/2 cup paleo mayonnaise*
  • Juice from 1/2 lemon
  • 1 stalk celery, diced
  • 2 tbsp green onion, or more
Instructions
  1. Place chicken in a large saucepan filled with water; bring to a boil then boil chicken for 20 minutes or until chicken is cooked.
  2. Use two forks to shred chicken, then place chicken into a large bowl.
  3. Add salt, pepper, mayo, and lemon juice to a small bowl and whisk to combine; add the celery and green onions.
  4. Scoop mayo mixture into the bowl with the chicken and stir until chicken is completely coated. Taste the chicken and add more black pepper and/or green onions if you wish.
  5. Eat chicken as-is, or serve it on a bed of lettuce.
  6. Enjoy!
Notes

*check ingredients to make sure mayo is whole30-compliant

Keywords: whole30 chicken, chicken salad, chicken salad without grapes

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Tag @thealmondeater on Instagram and hashtag it #thealmondeater

 

The post Whole30 Chicken Salad appeared first on The Almond Eater.

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This kale taco salad combines all of your favorite taco ingredients—beans, tomatoes and cheese—into one salad recipe that just so happens to be vegetarian and gluten free too. 

Disclaimer: This post is sponsored by Diamond of California Nuts. As always, all opinions are my own. Thank you for supporting brands that help run this site!

This kale taco salad is SUCH an easy lunch recipe, so I figured I’d share it with you! See, I’m one of those weird people who actually likes kale. I might go as far as to say that I love kale. I know, I know, who am I? What’s wrong with me?! I like cooked kale and raw kale (and by raw kale I mean massaged kale) and try to eat it most days of the week. The one thing I don’t like is kale smoothies, but that’s another story. 

Taco salads are always a good decision because they’re basically a deconstructed taco. …..which you already knew, but beyond that, they’re filled with the BEST ingredients. This taco salad just so happens to be vegetarian and gluten free, and can be made in under 10 minutes. 

TACO SALAD INGREDIENTS
  • kale
  • tomatoes
  • black beans
  • walnuts
  • cheddar cheese
  • avocado
  • salsa (I used store-bought)
  • yogurt or sour cream

THE BEST KALE SALAD

Believe it or not, I typically have most of these ingredients in my pantry/refrigerator, so I’m guessing you do too?!

Walnuts: Have you ever tried walnut taco meat? Yes, it’s a thing and it’s surprisingly convincing. I used Diamond of California’s walnuts because they are the BEST–both as-is and as taco meat. I’ve included step-by-step instructions below on how to make this easy meat-free alternative.

Kale: The key to a quality kale salad is to massage your kale. Have you heard of this trend? It’s absolutely necessary because it helps to break down the bitterness of kale. Essentially, you’ll place your kale into a large bowl, sprinkle it with a pinch of salt and 2 tablespoons of olive oil. Then, using your hands, massage the kale for at least 30 seconds. I felt so weird doing this for the first time, but it makes kale taste SO much better and it’s the reason why kale salads are my favorite. 

Yogurt: This might be weird, but I always use yogurt in place of sour cream. Even though they don’t taste identical, they taste similar enough that, when mixed with the right ingredients, you can’t tell the difference. Plus, yogurt is better for you than sour cream. Give it a try next time you make tacos!

HOW TO MAKE WALNUT TACO “MEAT”

First, add all of the ingredients–walnuts and spices–to your food processor; then pulse for 30 seconds or so. You want everything to be combined but still kind of chunky, resembling the look of ground beef.

Second, pour walnut mixture into a skillet and add one tablespoon of oil. Heat walnuts up for 3-5 minutes in a skillet until they’re warmed to your liking. That’s it! 

MORE SALAD RECIPES: Print
Kale Taco Salad

This kale taco salad features all of your favorite taco ingredients, including walnut taco meat, in salad form! Vegetarian and gluten free, too!

  • Author: Erin
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 1
  • Category: lunch
  • Method: skillet
  • Cuisine: salad
Ingredients

for the walnut “meat”

for the salad:

  • 3–4 cups kale, massaged with stems removed
  • 1/2 cup grape tomatoes, sliced
  • 1/4 cup black beans, cooked
  • 1/3 cup cheddar cheese, shredded
  • 1 avocado, diced
  • Spoonful of mild/medium salsa to use as dressing
  • Optional: yogurt or sour cream for topping
Instructions
  1. Place kale in a large bowl, then drizzle it with 2 tbsp olive oil. Using your hands, gently massage the kale for 30 seconds, which will help break down the bitterness of the kale; set aside.
  2. Add walnuts and spices to your food processor and pulse for 30 seconds. Transfer mixture to a large skillet and heat for 3-5 minutes or until walnuts are warmed to your liking. The mixture should resemble ground beef.
  3. Pour cooked beans and walnut meat over the kale, then add the tomatoes, cheese, avocado, salsa, and yogurt/sour cream.
  4. Enjoy!

Keywords: kale salad, taco salad, walnut meat

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Tag @thealmondeater on Instagram and hashtag it #thealmondeater

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This guide showcases some of the best places to eat for breakfast, lunch and dinner in Pittsburgh, PA. 

I’m SO excited to be sharing this post with you! Whether you’re from Pittsburgh or just visiting, I’m hoping this post will serve as a guide on where to eat in the city. I had a difficult time choosing restaurants for each category—it’s really easy to think of 10 awesome places to eat for dinner—but I wanted to keep this list concise. If you have restaurants to add to the list, please leave them in the comments section–the more recommendations the better! 

BREAKFAST FL.2 – Downtown

Fl.2, also known as Floor 2, is hands down one of my favorite (or maybe my actual favorite?!) restaurant in Pittsburgh. It’s located downtown inside the Fairmont and I can truly only think of great things to say about it. I have it under the “breakfast” category because they do a mean brunch (think: indulgent French toast with a side of avocado toast and the best brunch cocktails) and the decor is stunning. When you first walk in, you’ll be greeted with a one-of-a-kind bar, followed by different seating sections, all with a slightly different look and feel. This place does not disappoint, and if you’re up for it, their dinner menu is incredible too. 

Recommendations: Their menu changes seasonally, but I’m a fan of the market breakfast sandwich, the French toast and the chips & ice cream (the BEST savory/sweet combo). As for drinks, you can’t go wrong with one of their flavored mimosas (current flavor is grapefruit tarragon). 

THE VANDAL – Lawrenceville

The Vandal features seasonal menu items that range from eggs to chicken sandwiches to baked goods, and everything I’ve ever tried has been fantastic. Plus, they have a tasty maple latte that’s not to be passed up. It doesn’t hurt that the restaurant itself may be one of the most Instagrammable restaurants in the city: bright, white and with marble tables, you can’t leave without inevitably snapping a photo or two. 

Recommendations: the soft scramble. It’s a simple menu item but one of the most popular, probably because the flavor and portion size is spot-on. 

PEAR AND THE PICKLE – Troy Hill

Pear the the Pickle has a small but mighty breakfast menu. The egg sandwich may not look like much, but it’s a buttery bun filled with egg and your choice of tomato, bacon or sausage (or maybe all three?!). They also offer a more extensive lunch menu, but I tend to find myself here for breakfast because of their delicious coffee. Bonus: they have board games, so bring your friends, eat a sandwich or two and enjoy the morning with a side of Scrabble. 

Other favorite breakfast/brunch spots include: Square Cafe (Regent Square), The Whitfield (East Liberty) 

LUNCH BANH MI AND TI – Lawrenceville

If you’re looking for a quick and affordable lunch option, this is the place. Banh Mi and Ti is a family-owned Vietnamese restaurant serving up traditional banh mi sandwiches, rice bowls and bubble tea. It’s a go-to spot for Miguel and I when we’re craving something delicious but don’t necessarily feel like going to a sit-down restaurant. 

Recommendations: the Viet special, drunken beef bowl or the classy chick sandwich 

MEDITERRA CAFE – Sewickley

If you happen to find yourself in Sewickley, you can’t pass up Mediterra Cafe. It’s a well-lit restaurant that serves as both a cafe and a market where you can buy freshly made bread and a variety of cheeses. I’m recommending this place for lunch, but they have a fantastic breakfast menu as well. 

Recommendations: turkey sandwich, grilled tuna melt, kale salad bowl 

Other favorites lunch spots include: Noodlehead (Shadyside), Point Brugge Cafe (Point Breeze)

DINNER BAR MARCO – Strip District

If you’re looking for good Italian food, look no further than Bar Marco. The restaurant itself is quite cozy, and  it’s a good balance between fancy and casual. One of my favorite things about Bar Marco is that, though they do have a set cocktail menu, they also offer a create-your-own cocktail option. Essentially you answer a few quick questions (i.e. What kind of liquor do you prefer? Sweet, or strong? Citrus ok?) and then the server reports back to the bartender and the bartender whips you up a surprise drink. I do this every time I go and have yet to be disappointed. 

Recommendations: the gnocchi sardi, the kale caesar and the rice pudding

SOJU – Garfield

Soju has only been around for about a year, but it almost instantly made my “favorites’ list after I visited for the first time a few months ago. By definition, Soju is a “clear distilled beverage of Korean origin with varying alcohol content”. I don’t know how else to describe Soju other than SMOOTH, like scary smooth. As for the food, it’s Korean-meets-American in the best way possible.  

Recommendations: the killer tofu, bibimbap, and a soju cocktail

SMALLMAN GALLEY – Strip District

Smallman Galley is a unique restaurant concept: it’s an incubator for new restaurants and chefs to experiment in the restaurant business. As a result, you as the customer gets to choose from four different restaurant concepts. When you first walk in, it will resemble a food court—a modern and chic food court—with menus hanging on the wall so you can pick and choose the kind of cuisine you want to eat. Currently, the four types of restaurants within Smallman Galley are serving up pizza, tacos, Vietnamese, and American cuisine. If you happen to find yourself over in the North Side (maybe before/after a sporting event), be sure to check out the sister restaurant with the same concept, Federal Galley

Recommendations: this is a little tricky since every restaurant is incredible and it all depends on what you’re craving, but I can personally recommend the pizza from Iron Born Pizza

MORCILLA – Lawrenceville

Morcilla serves up Spanish cuisine with plenty of tapas and family-style options on the menu (think: small portions so you can try EVERYTHING or large portions so you can share amongst a group). Personally, I tend to go the tapas route because there are SO many delicious things to try. This place is pretty popular on the weekends, so be sure to make a reservation, or you can always sit at the bar.  

Recommendations: the cod croquetas, baby back pork ribs, lavender marcona almonds, and of course sangria

ROUND CORNER CANTINA – Lawrenceville

Ok let me start by saying that tacos are my favorite food, and choosing a favorite was VERY difficult. My other favorite tacos spots are listed below under the “recommendations”, and you really can’t go wrong with any of them. I love Round Corner because it’s A) affordable B) their house salsa is unique in the best way 3) they have an awesome outdoor patio — seriously, just go out to the patio. 

Recommendations: this is zero percent helpful, but ALL of their tacos are incredible. I typically order a house margarita and either the chorizo or shrimp tacos, always with a side of chips and salsa. 

MILLIE’S – Shadyside, Downtown, Lawrenceville (coming soon)

Ok so Millie’s isn’t a dinner spot—it’s actually an ice cream shop. However, I don’t typically go out just for dessert, so I’m including this under the dinner category should you find yourself craving really good ice cream. I somehow find myself at Millie’s once or twice a month, probably because they’re always luring me in with their ever-changing flavors. Oh, and they also just opened up a pop-up location in Bakery Square, so no matter where you are you’re able to get your Millie’s fix. 

Recommendations: peanut butter, lavender, any of their vegan ice creams 

Other favorites dinner spots include: Gaucho (Strip District), Smoke (Lawrenceville), Driftwood Oven (Lawrenceville), Muddy Waters Oyster Bar (East Liberty), Station (Bloomfield)

DRINKS HIDDEN HARBOR AND/OR INDEPENDENT BREWING COMPANY – Squirrel Hill

I’m including both bars in the same category because they’re right beside one another and share the same owner, but they have a completely different look and feel. Hidden Harbor is a tropical-themed restaurant featuring extravagant rum cocktails served in fun glassware. It’s a great place to go with a group of people. Opposite that, Independent Brewery features a variety of different beer, many from local breweries. The space is a tad smaller than Hidden Harbor, but it’s super cozy and one of my go-to spots when Miguel and I want a drink or two (it doesn’t hurt that they already know my order when I walk in the door, maybe because I’m the only person who orders a margarita at a brewery?!). You can’t go wrong with either place, and if you have the time, I suggest grabbing a drink at both spots. 

Recommendations: Independent has the BEST margarita (yes really!), and Miguel likes any of their Pilsner’s; Hidden Harbor’s Oh My Guava and Golden Girl cocktails are fantastic. 

ACE HOTEL – East Liberty

The Ace Hotel lobby bar is super cozy and has a great food and cocktail menu. There are comfy couches you can sit on, but if those spaces fill up, they have an old gym with ping pong, cornhole and board games. My friends and I actually went here after mine and Miguel’s wedding, and it was a great place to hang out with a group of friends. 

Recommendations: the Fairweather cocktail, the Fourth River Mule

LORELEI – East Liberty

Lorelei is owned by the same people as Hidden Harbor and Independent, but again, has its own look and feel. It’s a 3 minute walk from Ace Hotel, so if you’re in the area, be sure to hit up both spots. Lorelei is cool because it’s a cocktail bar on one side, and a beer hall on the other, so there’s something for everyone. 

Recommendations: the Redhead Swizzle cocktail, they make a mean margarita and have an awesome beer selection

Other favorites include: Spirit (Lawrenceville), Grapperia (Lawrenceville), Mixtape (Garfield)

COFFEE SHOPS

Apparently I have a LOT of favorite coffee shops. Therefore, I’m just going to list them in order of location, so no matter where you are, you’re able to crap a cup of joe! 

A HUGE thank you to the following restaurants for partnering with me on this:  Fl.2, The Vandal, Banh Mi and Ti, Bar Marco, Soju— you are all genuinely my favorites. Looking for another food guide? Check out my food guide to San Juan, Puerto Rico

The post Where to Eat in Pittsburgh appeared first on The Almond Eater.

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This healthy Greek salad recipe is made with lettuce, tomatoes, onion, and homemade croutons and is extra light thanks to the 2-ingredient salad dressing. 

Who doesn’t love healthy Greek salad? There are many variations of Greek salad, but this one is my go-to because it can be made in less than 10 minutes. Easy peasy! Lately, I’ve been making to eat salad for lunch. It’s quick and it makes me feel good afterward. Plus, it’s an easy way to squeeze extra veggies into my day.

This salad uses romaine lettuce as a base, and is topped with various mediterranean ingredients. But what makes it healthy—besides the vegetables—is the dressing, which is simply a combination of olive oil and lemon juice. 

GREEK SALAD INGREDIENTS
  • romaine lettuce — or lettuce of your choice
  • grape tomatoes
  • cucumbers
  • red onion
  • feta cheese
  • whole grain croutons
  • olive oil+lemon juice

BEST GREEK SALAD RECIPE

Yes you read that correctly: I’m that obsessed with this salad. All you have to do is add the lettuce to a large bowl. Then, chop up the tomatoes, cucumbers and red onion and add them to the bowl, along with the cheese, croutons and dressing and toss everything together.

For the croutons, you have two options: use store-bought or make homemade. Personally, I think homemade croutons are WAY better and they can be made in just 15 minutes. If you want to keep this gluten free, you can use gluten free bread OR just chickpeas instead. 

For the dressing, simply whisk the oil and lemon juice together and then drizzle it over the salad. It’s both light and fresh and you won’t be left wondering what to do with the leftover dressing. 

ADD-INS

Looking to add MORE to your salad? No problem! Try adding one or more of these ingredients to “up” your salad game. 

  • olives
  • bell pepper
  • roasted red pepper
  • avocado
  • chickpeas 
MORE ALMOND EATER SALAD RECIPES Print
Healthy Greek Salad

This healthy Greek salad is made with easy ingredients and topped with a 2-ingredient dressing that makes it lighter than most salad recipes.

  • Author: Erin
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 mins
  • Yield: 1
  • Category: lunch
  • Method: no bake
  • Cuisine: Greek
Ingredients
  • 4 cups romaine lettuce, or more
  • 1 cup grape tomatoes, sliced
  • 1/2 cup cucumbers, sliced
  • 1/4 cup red onion, sliced
  • 3 oz. feta cheese
  • 1 cup whole grain croutons

for the “dressing”:

  • 2 tbsp olive oil
  • Juice from 1/2 lemon
Instructions
  1. Add lettuce to a bowl and set aside.
  2. Chop the tomatoes, cucumber and onion and add them to a salad bowl; then, add in the cheese and croutons.
  3. Last, whisk olive oil and lemon juice together then pour it over the salad; toss everything together.
  4. Enjoy!

Keywords: salad, Greek salad

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Tag @thealmondeater on Instagram and hashtag it #thealmondeater

The post Healthy Greek Salad appeared first on The Almond Eater.

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These chocolate raspberry cups are the perfect treat to have on hand for when a chocolate craving strikes! Just three ingredients and you’re good to go.

Chocolate raspberry cups combine the best of both worlds: chocolate and raspberries! …a combination that, in my opinion, is highly underrated. Think of these cups as being similar to a peanut butter cup but with a fresh raspberry filling instead.

What is the best berry anyway? Raspberries, blueberries, blackberries, or strawberries? Let’s be honest, they’re all good, but for me personally, I find it incredibly easy to eat an entire container of raspberries. Never mind that the containers tend to be relatively small–that’s not the point. 

RASPBERRY CUP INGREDIENTS
  • raspberries — fresh raspberries work best
  • cool whip — any kind will work
  • chocolate — I like using dark chocolate
HOW TO MAKE CHOCOLATE RASPBERRY CUPS
Melt the chocolate: My go-to method for melting chocolate is to combine the chocolate with 1 teaspoon (or more) coconut oil in a microwave-safe bowl and melting in 30 second increments. Alternatively, you can melt the chocolate in a saucepan over low-medium heat, stirring frequently so that the chocolate doesn’t burn or clump. 
 
Make the raspberry filling: The reason you’re going to want to use fresh raspberries vs. frozen is because you’ll have to whip the cool whip and raspberries together with a stand or electric mixer. This works MUCH better if you use fresh raspberries–trust me. Mixing both together for a full minute will result in raspberry whipped cream that’s SO good you’ll want to eat it with your fingers. 
 
 
 
HOW TO STORE RASPBERRY CUPS
Since the filling of these cups is raspberries and cool whip, the filling basically turns into raspberry ice cream, meaning these cups are best when stored in a container in the freezer. Before eating, simply remove one (or however many you want) from the freezer and wait five minutes or so before devouring!
MORE CHOCOLATE RECIPES
 
Print
Chocolate Raspberry Cups

These Chocolate Raspberry Cups are so easy to make and require just THREE ingredients.

  • Author: The Almond Eater
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 1 dozen
  • Category: dessert
  • Method: no bake
  • Cuisine: chocolate
Ingredients
  • 2 cups chocolate chips (or more if needed), melted
  • 3/4 cup cool whip of choice
  • 6 oz. fresh raspberries
Instructions
  1. Line a muffin tin with cupcake liners.
  2. Pour 3/4 cup chocolate chips into a microwave safe dish; microwave, stirring every 20 seconds until chips are mostly melted (the heat will melt them completely if you just keep stirring).
  3. Pour the chocolate into the bottom of the cupcake liners. If it doesn’t cover the bottom completely just drop the tin on the counter a few times and that should help.
  4. Place in the freezer for 15 minutes.
  5. In a separate dish, combine the raspberries and cool whip together with a mixer; mix until mostly blended. The mixture will be a bit lumpy because of the raspberries and that’s ok–that’s how it should be.
  6. Take the chocolate out from the freezer and pour the raspberry mixture overtop of each chocolate cup. Once again, drop the tin on the counter if the mixture doesn’t cover the chocolate completely.
  7. Place in the freezer for 15 minutes.
  8. Melt the rest of the chocolate in a microwave-safe dish.
  9. Pour chocolate overtop but be careful-the chocolate will harden faster since the cups are frozen so after every cup you pour make sure to drop the tin on the counter so the chocolate covers the entire raspberry filling.
  10. Once all of the cups are covered in chocolate, place in the freezer for at least 2 hours, allowing the raspberry filling to harden. Store these in an air-tight container in the freezer.
  11. Enjoy!

Keywords: chocolate cups, raspberry cups, chocolate raspberry dessert

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Tag @thealmondeater on Instagram and hashtag it #thealmondeater

The post Chocolate Raspberry Cups appeared first on The Almond Eater.

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These Flourless Banana Pancakes require just three ingredients—oats, eggs and banana—and are the perfect weekend breakfast!

FLOURLESS BANANA PANCAKES are my love language. Actually, all pancakes are my love language now that I have a these ones are my favorite).

My favorite kind of pancakes are pancakes that you can make in a blender, aka blender pancakes. Have you tried this method? It makes clean-up super simple and pouring the batter becomes a lot easier too. 

HOW TO MAKE BANANA PANCAKES

Gather your ingredients: This recipe calls for just three ingredients, so this part should be simple. You’ll need eggs, oats, and ripe bananas. Ripe bananas work best because they’ll blend up more easily/won’t leave chunks in the batter. As for the oats, use old fashioned or rolled oats instead of steel cut oats. 

Blend them up: Once you have all your ingredients, throw everything into the blender and blend the batter for at least 30 seconds or until the batter is nice and smooth. 

Grease your griddle: Coconut oil tends to be my go-to oil when it comes to creasing cake pans and griddles. Just add a small amount—no more than 1/2 teaspoon— of oil to your skillet and wait at least 30 seconds before adding the batter. This will allow time for the griddle/skillet to heat up. 

OTHER PANCAKE RECIPES: Print
3-Ingredient Flourless Banana Pancakes

These flourless banana pancakes are naturally gluten free and require just 3 ingredients–oats, eggs and banana–and are the perfect weekend breakfast.

  • Author: Erin
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 10 pancakes
  • Category: breakfast
  • Method: skillet
  • Cuisine: pancakes
Ingredients
  • 2 ripe bananas
  • 3 eggs
  • 1/2 cup rolled oats
Instructions
  1. Add all ingredients to a blender and blend for at least 30 seconds or until batter is smooth.
  2. Use coconut oil (or nonstick spray) to grease your griddle or nonstick skillet. Allow skillet to heat up on medium heat for at least 30 seconds before adding the batter.
  3. Pour batter into the skillet and wait until small bubbles form before carefully flipping pancakes over and cooking on the other side.
  4. Enjoy!

Keywords: banana pancakes, flourless pancakes, flourless banana pancakes

Did you make this recipe?

Tag @thealmondeater on Instagram and hashtag it #thealmondeater

The post 3-Ingredient Flourless Banana Pancakes appeared first on The Almond Eater.

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This Cinnamon Raisin Granola tastes like an oatmeal raisin cookie in granola form! It contains zero refined sugar, so you’ll feel good eating this for breakfast all week long. 

Favorite granola recipe = cinnamon raisin granola. To be honest, I just really love cinnamon-flavored anything, so I knew this recipe was going to be a winner from the start. It basically tastes like an oatmeal raisin cookie in granola form. Also, who likes raisins on their own?! Exactly. You need to eat them with oats and cinnamon—it’s a must-do. 

This cinnamon raisin granola:

  • Requires just 7 ingredients 
  • Contains zero refined sugar 
  • Can be made from start to finish in 25 minutes 
  • Tastes like an oatmeal raisin cookie 

HOW TO MAKE HOMEMADE GRANOLA

First, combine the dry ingredients—oats, almonds, raisins, cinnamon—in a large bowl. In a separate bowl, melt the coconut oil then add the syrup and vanilla and stir to combine. 

Second, pour the wet ingredients over the dry ingredients and stir until everything is well-combined. 

Third, line a baking sheet with parchment paper, then pour the oat mixture out onto the sheet using a spatula to evenly spread it out.

Bake the oats for 20 minutes, then remove it from the oven and wait 10 minutes for it to cool. The oats will really harden and turn into granola during the cooling process. 

HOW LONG WILL GRANOLA STAY FRESH?

This granola recipe will stay fresh for at least a week. I stored mine in a large glass jar with a lid on the countertop and it was fine for a full week. I imagine it could stay fresh for a little longer than that, but I ended up eating all of it so I can’t be certain. Since it stays fresh for a week, it’s the perfect thing to make on Sunday’s if you’re meal prepping for the week!

OTHER OAT-BASED RECIPES Print
Cinnamon Raisin Granola

This cinnamon raisin granola tastes like an oatmeal raisin cookie in granola form. It’s just with just 7 ingredients and zero refined sugar so you can feel good eating it for breakfast!

  • Author: Erin
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 8-10 servings
  • Category: breakfast
  • Method: oven
  • Cuisine: granola
Ingredients
  • 4 cups old fashioned oats
  • 3/4 cup raisins
  • 3/4 cup raw almonds
  • 3 tsp cinnamon
  • 1/2 cup coconut oil, melted*
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350°.
  2. Combine oats, raisins, almonds, and cinnamon together in a large bowl; set aside.
  3. Melt the coconut oil then pour it into a separate bowl; stir in the syrup and vanilla.
  4. Pour wet ingredients over dry ingredients and stir until the oats are completely coated.
  5. Line a large baking sheet with parchment paper, then pour oat mixture onto the baking sheet, using a spatula to spread everything out.
  6. Bake oats for 20 minutes, then remove then from the oven and allow 10 minutes for then to cool–it’s during the cooling process that the oats will really turn into granola.
  7. Store granola in an air-tight container on the counter for up to 1 week.
  8. Enjoy!
Notes

*Or oil of choice

Keywords: granola, oatmeal raisin granola, cinnamon raisin granola

Did you make this recipe?

Tag @thealmondeater on Instagram and hashtag it #thealmondeater

  

The post Cinnamon Raisin Granola appeared first on The Almond Eater.

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These Chimichurri Cauliflower Steaks are made in the oven and served with a delicious homemade Chimichurri sauce that you’ll want to make again and again! 

Chimichurri cauliflower steaks ARE a thing that need to happen ASAP. Ever since making this Chimichurri potato salad, I’ve been obsessed with making Chimichurri sauce and adding it to dishes, like this cauliflower. I also know from experience that you guys love a good cauliflower steak recipe—these Thai peanut cauliflower steaks are a huge hit—so I know you’ll love this version just as much. 

Isn’t it funny how roasted cauliflower sounds kind of…. Bleh…but how cauliflower steaks sound so good? It’s a strange phenomenon, but one that I believe to be true. Cauliflower steaks are great too, because they’re much more filling and you tend to eat more since you’re eating an entire slice of cauliflower vs. just a few bites of roasted cauliflower. I believe Miguel and I ate these with chicken, and it was a very filling meal as-is. 

HOW TO CUT CAULIFLOWER STEAKS

Cutting cauliflower into “steaks” sounds complicated, but it’s not! Let me walk you through it. 

Step 1: Remove all of the green leaves and stems as best you can 

Step 2: Place cauliflower up-right on a cutting board, then using a sharp knife, slice cauliflower into 1” thick “steaks”. One head of cauliflower should result in 2 full steaks, and 2 smaller steaks. It’s ok if it isn’t perfect! 

VEGAN CAULIFLOWER STEAKS

Once the cauliflower is sliced into steaks, you’ll place it on a baking sheet and brush it with a good bit of olive oil or oil of choice, then sprinkle it with salt and pepper. We’re not using any other herbs and spices on the actual cauliflower because all of the flavor is going to come from the Chimichurri sauce. 

While the cauliflower is roasting in the oven, you’ll make the sauce. Essentially, you’ll want to throw everything into your food processor or blender and pulse until it’s puréed. I ended up using my blender for this—a Nutribullet works great—but if you have a high-quality food processor, that should work just fine. I hope you love these chimichurri cauliflower steaks as much as I do! 

SERVE THIS WITH YOU CAULIFLOWER STEAK Print
Chimichurri Cauliflower Steaks

These chimichurri cauliflower steaks are an easy vegetarian dinner option loaded with flavor thanks to the vegan and paleo-friendly chimichurri sauce!

  • Author: Erin
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4
  • Category: dinner
  • Method: oven
  • Cuisine: cauliflower
Ingredients

for the cauliflower:

  • 1 head cauliflower, sliced
  • 2–4 tbsp olive oil
  • Salt and pepper

for the sauce:

  • 1/4 cup olive oil
  • 2 tbsp distilled vinegar
  • 2 garlic cloves
  • 3/4 cup fresh parsley
  • 1/4 tsp smoked paprika
  • 1/4 tsp oregano
  • Pinch red pepper flakes
Instructions
  1. Preheat oven to 400°.
  2. Once your cauliflower is sliced (see directions in post), place it onto a baking sheet and brush each “steak” thoroughly with olive oil, then sprinkle with salt and pepper.
  3. Place cauliflower in the oven and bake for 15-20 minutes or until cauliflower is golden brown on the edges.
  4. While the cauliflower is in the oven, make the sauce: simply place all ingredients into a blender and blend until smooth.
  5. Serve cauliflower with chimichurri sauce and enjoy!

Keywords: cauliflower steak, vegan cauliflower steak, paleo cauliflower steak, cauliflower steak with chimichurri

Did you make this recipe?

Tag @thealmondeater on Instagram and hashtag it #thealmondeater

The post Chimichurri Cauliflower Steaks appeared first on The Almond Eater.

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