The last time I posted I mentioned a nutritionist enforced cleanse. It went about as well as one could expect when you tell someone they are only allowed to eat one vegetable a day. It turns out there’s eating healthy and there’s extremes. I chose pizza.
But that doesn’t mean I didn’t learn anything. I do actually want to be healthier and that means swapping out sugar filled granola bars with protein filled snacks like Rick Bayless’ spicy nuts.
Heh heh. I’m 12.
Chipotle-Roasted Almonds (4 cups)
- 2 canned chipotle chiles
- 2 Tbsp adobo sauce
- 2 Tbsp fresh lime juice
- 2 Tbsp ketchup
- 1/4 cup dark brown sugar
- 1/2 tsp salt
- 4 cups (1 1/4 lbs) toasted blanched almonds
Heat oven to 350 degrees. Scoop the chipotles, adobo, lime juice, ketchup, sugar and salt into a blender and process to a smooth puree. Pour into a large bowl along with the almonds and toss until the nuts are evenly coated. Line a rimmed baking sheet with parchment paper and evenly spread the nuts on it. Bake until they are a fragrant and no longer moist, about 30 minutes, stirring occasionally. Cool the almonds on the sheet pan, then school into a serving bowl.