For the past three weeks or so (apart from when I had a stomach bug and my diet consisted of crumpets for four days) I have been enjoying a portion of almonds for my breakfast, along with my morning coffee. It was all part of the Snack Happy challenge to see how I would feel after switching my usual snack for a handful of almonds. Before the challenge I was already snacking on nuts, although I don't tend to snack much really, which is why I opted to have them as my breakfast instead.
Just 23 almonds is all that I have, along with a coffee, and quite surprisingly this usually keeps my hunger at bay until well after lunchtime.
It doesn't seem like much of a breakfast, right? I was surprised how filling a tiny tin of almonds can actually be, but they are perfect for breakfast on the go, and full of lots of good things.
Last week I went to an evening event in London where a few of us gathered and listened to the lovely people form The Almond Board of California talk about almonds and their benefits. Denise Van Outen was also there as she is a lover of almonds herself. We drank almond cocktails, ate pick n mix almonds and ate delicious almond based hors d'oeuvres.
I decided to spice up my almonds a touch this week by giving them a coating of cocoa powder and chilli.
Chilli Chocolate Almonds
1 egg white
2 tsp chilli powder
2 tsp cocoa powder
1 tsp salt
- Mix the egg white into the almonds, coating them fully and discarding any excess
- Mix the chilli powder, cocoa powder and salt together
- Toss the almonds into the chilli/cocoa mix and coat fully
- Bake in a preheated 180C oven for around 10 minutes, until crispy
- Allow to cool before enjoying
If you have a sweet tooth try coating them in sugar and cinnamon - delicious!