Almond Recipes

Almond Butter Cookie Dough Truffles

Have you ever eaten something that brought tears to your eyes? Something so surprisingly good that it catches you by surprise? I was dreaming of chocolate ideas the other day and my love for the combination of lemon and chocolate. I was reminded of a recipe by Simply Taylor that I had seen floating around for a while and thought I could add a few twists to it to include Burroughs Family Farms organic almond butter and lemon olive oil. This did not disappoint in many ways- 1) these were a breeze to make, so please don’t let the word “truffle” scare you from trying these, 2) the combo of chocolate and lemon is mesmerizing, and 3) these are pretty guilt-free, with no refined sugars, no conventional flours so they are gluten free and Paleo.

And yes, I did cry a bit when I tasted my first one, they are that good…and then I had to store them in the freezer to stop myself from eating them ALL!

Almond Butter Truffles 1

Almond Butter Truffles 2

Almond Butter Truffles 3

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Almond Butter Cookie Dough Truffles
Author: 
Recipe type: Dessert
Serves: 20
 
Ingredients
  • ½ cup coconut flour
  • ½ cup almond flour
  • 1 cup Burroughs Family Farms Organic Creamy Almond Butter
  • 2 tsp Burroughs Family Farms Lemon Olive Oil
  • 1 tbsp honey
  • 2 tsp vanilla
  • ½ cup Chocolate Chips
  • For the chocolate coating:
  • ½ cup Dark Chocolate Chips
  • 1 tbsp Burroughs Family Farms Lemon Oilve Oil
Instructions
  1. Add all truffle ingredients in a medium sized bowl; combine until throughly mixed together,
  2. Roll into bite sized balls, about 1". Line up on a plate or baking sheet lined with parchment.
  3. Put in freezer.
  4. Harden in freezer for about 15-20 minutes.
  5. Prepare your chocolate coating by melting chocolate chips and lemon olive oil in a small saucepan on LOW heat. Stir frequently to avoid scorching.
  6. Remove truffles from freezer, drizzle or completely coat truffles with melted chocolate. I like to drizzle with a slotted spoon.
  7. Return to freezer to harden chocolate.
  8. Serve from freezer, leaving them in freezer until consumed. The chocolate will melt at room temp and become difficult to handle without mess.

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Piece of old cheese in cube shape

Piece of old cheese in cube shape

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Lemon Ginger Salmon

Lemon Ginger Salmon

While it isn’t summer yet, the weather is insisting on being hot enough to feel like it. So we are sticking to some of our summer favorites right now, until autumn graces us with her presence. This creation is from a blog I posted earlier in the summer on The Goodie-Goodie Foodie blog:

-Wow, this was good. I knew the flavor combo would work, but I wasn’t sure it would be this delicious. I love the freshness of lemon in recipes this time of year, like bright summer sunshine, but a light enough flavor to compete with our raging summer heat. Adding in ginger gives a slant of spice and savory, with an almost Asian flair. Imagine garlic, but a deeper, roasted, and zingy flavor. Combine ginger with lemon, it tastes like hot & cold added together- like a dip in a cold pool on a hot summer day. Can you imagine it?

I won an excellent prize package from The Ginger People the other day in a cooking contest and I got a package in the mail full of yummy little treats and pantry items. I felt like the luckiest girl in the world. Included in my package was a Ginger Syrup, which I used to glaze my salmon, combined with lemon juice, and Flavor God Lemon Garlic, for a perfect summer feast. Burroughs Family Farms Organic Olive Oil was the perfect touch to bring this dish to the perfect crispy skin and doneness in cast iron.

I served this with Trader Joe’s cauli rice cooked in poultry bone broth and an arugula salad with tomatoes, raw slivered almonds, and a balsamic glaze. In our house, when I make a dinner this delicious, my husband calls it a “repeatable meal,” which means “please make this over and over again!” I hope you’ll give it a try, too.

 

Lemon Ginger Salmon
Author: 
Recipe type: Dinner, Seafood
Cuisine: Asian
Serves: 2 servings
 
Ingredients
  • 2- 6oz. Wild caught salmon filets
  • 2 tbsp organic lemon juice
  • 2 tbsp The Ginger People Ginger Syrup
  • Lemon garlic Flavor God
  • Burroughs Family Farms Organic Olive Oil
Instructions
  1. Sprinkle preferred amount of Flavor God seasoning on salmon.
  2. Coat each filet in ginger syrup.
  3. Pour lemon juice over fish. Set at room temp for 5 minutes.
  4. Heat cast iron over medium heat with Burrough’s Family Farms olive oil.
  5. Add salmon to hot pan skin-side down, cook for approx. 5 minutes, flip and repeat until tender and each side is crispy.
Notes
Served with arugula salad with tomatoes and slivered almonds and a balsamic glaze, and a side of cauliflower rice.

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Burroughs Family Farms Organic Olive Oil4colorsealGIF-USDA-organic-seal-150pxcalifornia-olive-oil-council-200px

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Garlic Ginger Salad Dressing and Asian-Inspired Chicken Salad

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Garlic Ginger Salad Dressing

One word: YUM.

A few more words: Easy to make. Perfect for a hot summer day. A great healthy choice.

There’s nothing I love more than a great crisp salad on a hot summer night and this was no exception. I loved this so much. My family did, too. The salad throws together in seconds, as long as you have pre-prepped chicken breast, and the garlic ginger dressing takes even less time to throw together.

This is yet another recipe that gives you no excuses for not putting a great meal on the table in minutes, after a long, hot summer day. And even though it is October here, it is still as hot as summer, so let’s just hope this weather ends soon, though I have to admit, I’m gonna miss some of these summer veggies soon enough. But salads are great year round, so this dressing can serve you year round, and is made fast and simply with Burroughs Family Farms Organic Olive Oils.

Garlic Ginger Salad Dressing and Asian-Inspired Chicken Salad
Author: 
Serves: 4 salads
 
Ingredients
  • ¼ C Burrough’s Family Farms Garlic EVOO
  • ¼ C Burrough’s Family Farms EVOO
  • ¼ C White Balsamic Vinegar
  • 1 tsp Minced ginger
  • ½ tsp Dijon mustard
  • ¼ tsp Coconut nectar*
  • Pinch salt
  • Pinch cracked black pepper
Instructions
  1. Add all ingredients to a large, wide-mouthed mason jar and blend with an immersion/stick blender.
  2. How to throw this easy salad together with easy ingredients: 2 chicken breasts, cooked and cubed;1 head green leaf lettuce, coarsely chopped;1 c shredded carrots; 1 red bell pepper, diced; 3 green onions, chopped; almonds; ¼ c roasted sesame seeds.
  3. Take four plates, layer as follows: lettuce, carrots, red pepper, green onions, chicken, sesame seeds, and top generously with Garlic Ginger Dressing.

 

Asian-Inspired Chicken Salad with Garlic Ginger Dressing

Asian-Inspired Chicken Salad with Garlic Ginger Dressing

Burroughs Family Farms Organic Olive Oil Complete Boxed Gift Box Set

Burroughs Family Farms
Organic Olive Oil
Complete Boxed Gift Box Set

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Almond Butter Rice Crispy Treats

This is one of those Sunday afternoon afterthoughts that you love to throw together because it is so easy and is a great way to top off a wonderfully relaxing weekend. I love the taste of Rice Krispie Treats, but I am not a fan of the traditional methods of making them, the ingredients list, and the mess afterward. The marshmallow has always been the trickiest of ingredients to duplicate, but this recipe version of Crispy Rice Treats by Happily Unprocessed takes the ease out of trying to recreate the wheel, and instead adds the yummy taste of nut butter without the junky ingredients of marshmallows in the method we all grew up with. And while that method is quite yummy, if you are looking for a healthier version, this new way is perfect.

They are a great grab n’go snack, addition to a lunch box, or a late night treat, without the added guilt. Snack wisely and DELICIOUSLY!

I subbed Burroughs Family Farms Organic Creamy and Crunchy Almond Butter in my version, and they were quite a crowd pleaser.

Burroughs Family Farms Almond Butter

Click here to find our almond butters!

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Almond Butter Crispy Rice Treats with Burroughs Family Farms Almond Butter

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1) Spray 8×8″ baking pan with coconut oil or grease with coconut oil. I use Trader Joe’s coconut oil spray because I like the ease of the spray and I like the taste and ingredients list.

Burroughs Family Farms Crunchy Almond Butter

Burroughs Family Farms Crunchy Almond Butter

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Burroughs Family Farms Creamy Almond Butter

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A great version of crispy rice cereal is Trader Joe’s Crisp Rice Cereal.

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Vainilla Molina is a a specialty vanilla extract imported from Mexico that I love in baked goods.

 

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2)In a medium-sized sauce pan, add honey, almond butter, vanilla, and sea salt, heat over medium-low heat. Stir constantly until well incorporated and no lumps of almond butter remain.

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3) Add rice cereal to large mixing bowl.

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4) Pour almond butter mixture into mixing bowl and combine thoroughly with the rice cereal. I used a large spoon because the mixtures combined was stiff.

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5) Add the rice crispy treat mixture to the greased baking pan and spread out evenly with the spoon.

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6) Chill in refrigerator for one hour, then cut into squares and enjoy.


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Almond Butter Rice Crispy Treats
Author: 
Recipe type: Dessert
Cuisine: American
Serves: 9
 
Adapted from Happily Unprocessed.
Ingredients
  • 4 C crisped rice cereal (look for gluten free versions, if needed)
  • ½ C organic, raw honey
  • ¼ C Burroughs Family Farms Organic Creamy Almond Butter
  • ¼ C Burroughs Family Farms Organic Crunchy Almond Butter
  • ½ t Vanilla extract
  • ½ t sea salt
Instructions
  1. Spray a 8x8" baking pan with coconut oil spray or coat with coconut oil.
  2. In a medium-sized sauce pan, add honey, almond butter, vanilla, and sea salt, heat over medium-low heat. Stir constantly until well incorporated and no lumps of almond butter remain.
  3. Add rice cereal to a large mixing bowl.
  4. Pour almond butter mixture into mixing bowl and combine thoroughly with the rice cereal. I used a wooden spoon because the mixtures combined was stiff.
  5. Add the rice crispy treat mixture to the greased baking pan and spread out evenly with the wooden spoon.
  6. Chill in refrigerator for one hour, then cut into squares and enjoy.

 

 

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Almond Butter Stir Fry

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Stir Fry is one of those dishes that’s packed with flavor, nutrients, and is ready in a flash. Perfect for those tired nights when you don’t know what to make for dinner.

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There’s just something about the colorful veggies. Purple cauliflower, bright orange carrots, green broccoli… they’re such happy and friendly colors. You could totally switch up the veggies depending on what you’ve got on hand and what’s in season. Sugar snap peas, bell peppers, onions, and green beans would all be fabulous.

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I like to add nut butters to bump up the protein in a dish, especially if I’m opting to keep it vegetarian (which I did for this dish, but you could definitely add meat, or keep it vegetarian and add some pan fried tofu). Also, I just like the taste. Today I used almond butter. It’s not quite as in your face as peanut butter is, yet it still brings the same nutty yumminess.

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The sauce is whisked together before the veggies go in to the wok. Since they are cooked over fairly high heat, stirred almost constantly, and cook quickly, I don’t want to take chances with anyone burning while I whisk up the sauce.

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They cook so fast that the veggies still retain their bright, beautiful colors.

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Sauce is added and will just cook for a minute or two.

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I like to toss the noodles (or rice or quinoa) with the veggies and sauce. That way I can make sure that they all get nice and coated.

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And then it’s ready to be topped with almonds and some lemon juice. You could absolutely add chopped green onions, sesame seeds, and cilantro too.

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I like using rice noodles with Stir Fry. Some don’t even require any cooking – they just warm up in a bowl of hot water. They stand up great to re-heating the next day too. Rice or quinoa – also great. Or how about fried rice? Yum! Or, how about rice noodles with a fried egg on top?! Now we’re talking… Of course it was great just the way I made it – topped with almonds and a good squeeze of lemon.

Happy Eating!

Almond Butter Stir Fry
Author: 
Serves: 4
 
Ingredients
  • ¼ C almond butter
  • 1 t honey
  • 3 T to ¼ C water
  • 2 T lemon juice
  • ½ to 1 T liquid aminos (or GF soy sauce)
  • ⅛ t ground ginger
  • ⅛ t ground coriander
  • pinch cayenne
  • 2 T olive oil
  • 1-2 C broccoli, bite sized pieces
  • 1-2 C cauliflower, bite sized pieces
  • 1 C carrots (or celery), sliced on a bias
  • (sugar snap peas, bell peppers, onions, green beans would also be great)
  • to taste salt
  • to taste pepper
  • 1-2 C greens (or cabbage), chopped
  • 2 cloves garlic, diced
  • lemon slices, for serving
  • almonds, chopped, for serving
  • rice noodles, rice, or quinoa, for serving
Instructions
  1. (Optional: Cook rice or quinoa, if serving one of those with the dish. Cook a protein, if desired.)
  2. Whisk together almond butter through cayenne. Taste and adjust seasoning if needed.
  3. (If using rice noodles, follow instructions on package and cook/warm now.) Heat a wok or large skillet over medium or medium-high heat. Add oil. When oil is hot, add broccoli through pepper. Cook for about 5 minutes, stirring almost constantly. Add greens and garlic, cook for 1-2 minutes more. Stir in the sauce and cook for 1-2 minutes more. (Optional) Toss with rice/quinoa/rice noodles if desired and cook for 1 minute more.
  4. Serve topped with a squeeze of lemon and almonds.

 

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Turnip Hash with Bacon and Gouda

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Lunchtime is often spent at my desk. Sometimes it’s what I’ve cooked for a post, maybe it’s leftovers, occasionally it’s an almond butter and honey sandwich with some fruit and a glass of milk. Whatever it is, it’s usually eaten while I do something else, often standing at the kitchen island because I don’t have time to sit down.

I sat down for this one.

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I would argue that almost anything is better with bacon. I could probably give up any other meat. But, bacon, it’s not going anywhere. Paired with crispy on the outside, tender on the inside turnips, and these two things alone could win me over.

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The veggies were cooked in the bacon grease and some olive oil.

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They took less than ten minutes. This is a quick one to whip up.

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Once the veggies were done, they got moved over to the side so an egg could be fried. I like to get the skillet really hot, so the edges can crisp up a bit. Then I flip, turn off the heat, and let the top set just a bit. I like the yolk to be runny, so it will combine with the veggies to make a dressing of sorts. However you like to cook your eggs will be perfect though. You could even scramble them if you’d like.

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And then, the dish came together with some gouda cheese, chopped spring onions, roasted and salted almonds, and a squeeze of lemon.

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I sat and ate this while making yummy sounds and writing happy notes in my recipe notebook.

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Is it weird that I want to have this again for dinner instead of the homemade pasta with homemade tomato sauce that I’ve got planned. Yeah, I liked it that much.

Happy Eating!

Turnip Hash
Author: 
Serves: 2
 
Ingredients
  • 4 slices bacon
  • 2 T olive oil
  • 3 small turnips (or potatoes or rutabagas), chopped
  • 1 carrot, chopped
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 2 C broccoli, chopped
  • 1 egg/person
  • 2 T gouda cheese, chopped
  • 1 T green or spring onion, chopped
  • 2 T almonds, chopped
  • lemon slices, for serving
Instructions
  1. Cook bacon. Remove from pan and drain on a paper towel lined plate. When cool, crumble.
  2. Add olive oil to bacon grease. When it's hot, add turnip through cayenne. Cook over medium or medium-low heat for 5 minutes, stirring occasionally. Add broccoli and cook another 3-5 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  3. Move veggies over to the side of the skillet (or remove and keep warm). Fry egg(s).
  4. Divide the veggie mixture between two plates. Top with egg, cheese, onion, almonds, bacon, and a squeeze of lemon.

 

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