FESTIVE FOODIE SERIES: SPOOK-TACULAR ALMOND MONSTER MASTER !

As we approach Halloween the anticpation from finding the right costume, to finding the right party to attend or for some throwing a boo- bash is on the to do list! With so many external things to think about as the latter, then what about the internal things that we often consume for our mind and body connection during this fun holiday like processed candy, decadent desserts, and off the charts Halloween treats!  Often times these sugary processed and rich foods during Halloween can leave one tired, cranky, bloated, and with weight gain. The good news is you no longer have to be spooked out when it comes to playing the trick or treat game of your waistline vs. Halloween dishes, but instead giggly with Almonds!  Almonds are one food that can make  2015 a  good scary healthy Halloween!  To find why almonds are a good scary healthy Halloween treat to be used in your recipes this season read on: 

Health Benefits:

• Reduce Heart Attack
• Lower bad cholesterol
• Protect artery walls from damage
• Build strong bones and teeth
• Provide healthy fats and aid in weight loss
• Almonds lower the rise in blood sugar and insulin after meals
• Help provide good brain function
• They nourish the nervous system
• They alkanize the body which strengthens immunity and prevents weight gain

“Eating about 23 almonds a day is an easy way to incorporate many crucial nutrients into your diet. Almonds are rich in vitamin E, calcium, magnesium and potassium. Additionally, almonds are a significant source of protein and fiber, while being naturally low in sugar. One 23-almond serving packs 13 grams of healthy unsaturated fats, 1 gram of saturated fat and no cholesterol or salt. Of all tree nuts, almonds rank highest in protein, fiber, calcium, vitamin E, riboflavin and niacin content by weight. There are 160 calories in 23 almonds. While many of these calories come from fat, it is primarily the healthy unsaturated fats and not the unhealthy saturated kind.”

http://healthyeating.sfgate.com/benefits-eating-almonds-daily-5007.html (The excerpt from above was taken from here)

#ZENONAPLATE SPOOK-TACULAR ALMOND MASH

(VEGAN, GLUTEN FREE)

INGREDIENTS:

4 small to medium size potatoes (organic russet brand)

1 Tablespoon of almond butter ( you can use a half more if you like it creamy) replaces the butter the almond butter

1 Tablespoon of Agave light ( can use honey too)

½ cup of sliced almonds

4 Tablespoons of Coconut Flour Gluten Free

1 Tablespoon of Lime Juice

½ teaspoon of salt

½ cup of almond milk protein version or you can use unsweetened almond milk

DIRECTIONS:

Boil four potatoes for 20-25 minutes until they are soft. Once they are ready rinse under drainer and remove skin and then put in a food processer or use a blender.  Then add the following above ingredients and blend.

MACRO BREAKDOWN

CARBS: POTATOES, COCONUT FLOUR

PROTEIN: ALMOND MILK, ALMOND BUTTER

FIBER: POTATOS, COCONUT FLOUR

FAT: ALMOND BUTTER

As an added bonus here is my  

#ZENONAPLATEALMOND CRUSTED SALMON

(RECIPE THAT GOES GREAT WITH THE ALMOND MONSTER MASH )

INGREDIENTS:

CRUST

¼ Cup of Coconut Flour

2/3 cups of sliced almonds

1 tablespoon of agave light (can sub honey)

3 Tablespoon of unsweetened almond milk- can add fourth Tablespoon if you want it more moist

1/8 teaspoon of salt

1 tablespoon of limejuice

1/8 teaspoon of ginger

FISH

2-3 fillets of salmon

salt

pepper

ginger

olive oil

balsamic vinegar

a few sliced almonds

DIRECTIONS:

Turn oven to 450 degrees Farenheit.  Next in a food processor combine the crust ingredients and blend until it’s mixed up but not in puree form 100 percent. Then pour in a separate plate or bowl. Next take a separate bowl and pour olive oil for the fish to be dipped in.  Then clean the fish and set aside. Get out a baking tray, which needs to be oiled and then use foil on the tray. Take the fish and dip the back of the fish into oil and then into the crumbs mixture.  Don’t be afraid to use your fingers so it really gets coated. Repeat with the fish  and then put on the tray. Season lightly the top with salt, pepper, and ginger. Then take a few almonds that have been mixed with balsamic vinegar to add a glaze taste on top.  Then wrap up and put in the oven for 12-14 minutes.  Serve with a green and if it’s high in fiber like broccoli or Brussels sprouts   that’s even better. In my case I had only spinach in my fridge.

Macros for this dish

CARB: coconut flour and potatoes if you use the monster mash

Protein: Fish, Almonds

Fiber: Coconut flour

Healthy Fat: olive oil and fish

Green : Spinach

 for more information go to www.zenonaplate.com