Cocoa Covered Almonds (with a KICK!)
2 cups raw almonds
1/4 cup honey
1 tsp. cayenne pepper
A pinch of salt
1.5 Tbs. unsweetened cocoa powder
1) Preheat oven to 350 degrees. Line baking sheet with parchment paper. In a small saucepan, heat honey, cayenne, and salt over medium heat.
2) Stir in the almonds and continue to stir until they are completely coated
3) Spread the coated almonds onto the baking sheet in one layer. Roast in the preheated oven for 10 minutes, stirring once or twice to prevent burning.
4) Put the cocoa in a Zip-Lock bag and add the almonds once they have cooled slightly, then shake until almonds are completely coated with cocoa.
5) Store in an airtight container for up to 2 weeks.
Pumpkin Pie Shake
There’s some interesting research about the health benefits of cinnamon.
For most of us, this intense aromatic brings back memories of holidays and freshly baked cinnamon rolls. It has long been used for its medicinal qualities and current research shows some success in controlling blood sugar (great for sugarholics and diabetics!), lowering lipid levels, and lowering LDL cholesterol. However, Cassia cinnamon, which is the variety most commonly found in grocery stores, may be toxic at high levels due to a chemical called coumarin. Ceylon cinnamon, a more expensive and harder to find variety, has the same health benefits but contains less coumarin. Cinnamon is great in baked goods, in cereal, and in shakes, but according to the European Food Safety Authority, limit intake to a teaspoon per day. (Real the full article here)
1 15 oz. can pumpkin puree
1 1/2 cups almond milk
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. cardamom
1/2 tsp. vanilla extract
1/4 cup 100% pure maple syrup
1 cup whole yogurt
Blend all ingredients in a blender until smooth. Pour into glasses and chill in the fridge for 20-30 minutes. Optional: top with whipped cream.