With 6 grams of protein, 4 grams of fiber, and 13 grams of "good fat" (the unsaturated kind) in every ounce, almonds are the perfect thing to snack on. I actually keep a small tin of almonds tucked in the outside pocket of my purse to stave off hunger attacks! They're a great on-the-go option (when hunger usually catches up with me) because of that little protein boost. Plus, they're a great source of vitamin E, magnesium, and antioxidants (and they're naturally gluten free and cholesterol free).
But don't feel limited to whole, natural almonds, because there are all sorts of ways to incorporate them with other ingredients to switch up your healthy snacking routine. You can throw some in a smoothie bowl, or homemade granola and granola bars, add crunch to a salad, combine with fruit - you name it!
I've been packing one of these almond encrusted goat cheese bites in a little container with an apple or pear wedge, or a few grapes, when I'm out and about lately. Do you have a favorite way to snack on heart-healthy almonds? You can learn more about Almond Month, plus get more recipes and nutrition tips at www.almonds.com/celebratealmonds.
yield: 24 bites
Herbed Almond Encrusted Goat Cheese Bites
prep time: 20 MINScook time: 7 MINStotal time: 27 mins
Goat cheese and cream cheese combined, then rolled in a toasted almond and herb mixture.
INGREDIENTS:
- 1 cup almonds, unsalted
- 2 teaspoons dried basil
- 3/4 teaspoon ground oregano
- 1/2 teaspoon garlic powder
- fine sea salt, to taste
- ground black pepper, to taste
- 12 ounces plain soft goat cheese
- 4 ounces cream cheese
INSTRUCTIONS:
- Set a small skillet over medium-low heat.
- Roughly chop the almonds; it's okay if you have some larger bits and some smaller bits (and some crumbs). Add them to the heated skillet and allow the almonds to toast, stirring quite often with a wooden spoon.
- When they've just begun to turn golden, after about 4 to 5 minutes, add the basil, oregano, garlic powder and a big pinch each of salt and pepper. Continue to toast, stirring constantly, for another 1 to 2 minutes, or until the nuts are golden and smell all toasty and herby.
- Immediately pour onto a plate to stop the cooking process. Allow to cool to room temperature.
- While the nuts are cooling, combine the goat cheese and cream cheese in a medium bowl and beat, either with a hand mixer or a fork, until they are smooth and well-combined.
- Use a small scoop (like a cookie scoop) to form the cheese into 24 small balls, rolling each one in the herbed toasted almond mixture. Line them up on a parchment or foil-lined baking sheet and refrigerate for at least 1 hour.
- Store in an airtight container in the refrigerator. Best if eaten within 24 hours, but will last 3 or 4 days (the longer they sit, the softer the almonds get).
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