Crunchy Snack Recipe – Maple Cinnamon Glazed Pecans

Crunchy Snack Recipe – Maple Cinnamon Glazed Pecans

National Pecan Day is this weekend and a great way to celebrate this nut is with a healthy, protein-packed pecan recipe. Our guest blogger Erin from Food Wise Family is here to share a wonderfully crunchy yet sweet snack that you don’t feel guilty about indulging in.

My maple cinnamon glazed pecans are a delightful way to honor the delicious pecan. Not only is this recipe super simple, but it makes your house smell amazing. I know I can’t resist the smell of maple and cinnamon welcoming me when I walk in the door.

These glazed pecans don’t last long in our house. My most recent batch only lasted a little more than 24 hours. It’s really hard not to eat more than one. They are addicting!

 

This tasty little snack is sweetened by just a little bit of maple syrup, keeping it paleo.

This not only makes a great snack, but is also a great topper for salads, if you want to add some crunch. Plus, the pecan is heart healthy, full of vitamins and minerals, and packed with fiber.

Maple Cinnamon Glazed Pecans
Prep Time: 5 Minutes
Baking Time: 45 Minutes
Total Time: 50 Minutes

Ingredients
2.5 cups raw pecans
1 egg white
2 tbsp maple syrup
1/2 tbsp cinnamon
1/2 tsp vanilla
1/4 tsp nutmeg
1/8 tsp salt

glazed pecans bake

Instructions

  1. Preheat oven to 250°.
  2. In a medium-sized mixing bowl, whisk egg white for about one to two minutes until it is frothy.
  3. Add maple syrup, cinnamon, vanilla, nutmeg, and salt to the egg white mixture and mix well.
  4. Pour the pecans into the egg mixture and stir until well-coated.
  5. Spread mixture evenly on a parchment-lined baking sheet.
  6. Bake for 45 minutes. Stir the mixture every 15 minutes while baking.
  7. Remove from the oven, and let cool for 5 minutes.

Recipe Note:
Looking to make more? This recipe for maple cinnamon glazed pecans can easily be doubled. Just make sure when you are baking it, that the there is enough room on your baking sheet for the glazed pecans to be spread out evenly.

I believe that the food we put on the table should not only be healthy, but easy and full of flavor. Check out my website foodwisefamily.com for more wholesome recipes.

Love pecans and looking for a sinfully delicious dessert? See our blog for Chocolate Bourbon Pecan Pie!

Matcha Chia Pudding Recipe

Matcha Chia Pudding Recipe

Whether it’s St. Patrick’s Day or any other day, here’s a little bit of green to start your morning. Our guest blogger, Erin over at Food Wise Family, has a creamy treat perfect for matcha lovers – it’s called Matcha Chia Pudding!

Matcha is a finely ground powder of high-grade green tea. Unlike normal tea where you steep the leaves, with matcha you are consuming the whole leaf. Matcha has more caffeine than black tea, but less than coffee.

Chia seeds are tiny seeds that retain a large amount of water. That’s why they are great in pudding, because they soak up all the delicious coconut milk in this recipe, creating a texture similar to tapioca pudding. Since they soak up at least 10x their weight, it’s best to eat chia seeds soaked, like in a pudding, so they don’t absorb the water in your body. These tiny seeds are a great source of fiber, protein, calcium, and omega-3s.

Chia seeds tend to soak up whatever flavors you pair with them, so this matcha chia seed pudding is a balanced blend of creamy coconut and the refreshing earthy notes of matcha.

While this matcha chia pudding is far from being Irish, this tasty little goody is a great alternative to enjoying a cup of matcha. I’m not giving up my morning coffee any time soon, but every once in a while I love to indulge in a cup of matcha. This vibrant green wonder is full of antioxidants and just the right amount of caffeine.

With my love for coconut milk chia pudding, it was a no-brainer for me to combine it with matcha.

This matcha chia pudding takes just minutes to prep and requires only four ingredients. Plus it’s dairy-free and paleo!

Matcha Chia Pudding Recipe

Prep Time: 5 Minutes
Chill Time: 1 hour to overnight
Servings: 4

Ingredients
13.5 oz can full-fat coconut milk
6 tablespoons chia seeds
2 – 3 tablespoons maple syrup (or honey)*
2 teaspoons matcha

Instructions

  1. Empty a can of coconut milk into a mixing cup and blend for a few seconds using an immersion blender.**
  2. Place remaining ingredients in the coconut milk and mix thoroughly.
  3. Spoon the matcha chia pudding into separate serving containers and cover.
  4. Refrigerate for at least an hour before enjoying. For the best flavor and for chia seeds to fully set, refrigerate several hours or overnight.

Recipe Notes:
*Use more or less sweetener to desired taste.

**You can also use a regular blender, or even just whisk the matcha chia pudding. Just make sure to mix well. If whisking, make sure to mix it immediately after adding the chia seeds. Once the chia seeds get wet, they stick to everything and clump, so it’s best to mix it right away.

I believe that the food we put on the table should not only be healthy, but easy and full of flavor. Check out my website foodwisefamily.com for more wholesome recipes.

Try Our Tangelo Margarita Recipe!

Try Our Tangelo Margarita Recipe!

Time to break out the cocktail shaker and mix up a tangelo margarita just in time for National Margarita Day. Our guest blogger, Erin, from Food Wise Family, will show you how.

Margaritas are my go-to drink when I want a cocktail. They are oh so refreshing and the perfect balance of sour and sweet. My tangelo margarita tastes similar to the classic margarita, but leaves triple sec out of the mix. For those of you who may not recall, tangelos are a hybrid of a tangerine and pomelo/grapefruit.

I mainly eat a paleo diet, so I am always trying to recreate my past food/drink loves to be paleo-friendly. Alcohol itself really isn’t paleo, but when recreating this recipe, I made sure there was no added refined sugar or other icky additives, like most mixed drinks tend to be filled with. And so, the tangelo margarita was born!

Choosing the Tequila

When it comes to choosing the tequila for your tangelo margarita, make sure it is blanco/silver and 100% agave. Blanco tequila is usually used for the classic margarita because its pure flavor compliments the bold citrusy goodness that is a margarita. Tequila that is not 100% agave has sugars and other additives, so it’s best to make sure it says 100% pure agave on the bottle. 

tangelo margarita ingredient

Leave Out the Triple Sec

Triple sec is typically found in a margarita recipe, but I cut this from my recipe.

Triple sec is a type of orange-flavored liqueur, and liqueurs are high in sugar. By using the tangelo in the recipe instead, the sweet orangey flavor is still present.

Getting More Lime Juice

I always have a tough time juicing limes because they are so small and the rind is so tough. I found the best way to get the most juice out of a lime is to stick a whole lime in the microwave for approximately 15 seconds. This softens it up a bit and makes it so much easier to juice.

How to Make a Tangelo Margarita

Total Time: 5 minutes

Serving size: 1

Ingredients

1 1/2 oz blanco tequila (100% agave)

1 1/2 oz freshly squeezed tangelo juice

1 oz freshly squeezed lime juice

1 oz water

2 tsp maple syrup*

lime slice for garnish (optional)

1. In a cocktail shaker, combine all ingredients and add ice.

2. Shake well and strain into a salt-rimmed glass with fresh ice.

3. Garnish with a lime and enjoy!

*Recipe Note: You can use honey in place of maple syrup, but let the honey dissolve in the cocktail shaker before you add the ice. If you add ice too early, the honey just won’t dissolve.

tangelo Margarita with salt

I believe that the food we put on the table should not only be healthy, but easy and full of flavor. Check out my website foodwisefamily.com for more wholesome recipes.

Looking for another margarita recipe? Check out our Hibiscus Margarita.

No-Bake Chocolate Coconut Balls Recipe

No-Bake Chocolate Coconut Balls Recipe

Our monthly guest blogger, Erin from Food Wise Family, is sharing the perfect holiday treat that will be the star of your next holiday party. If you are looking for a last-minute, homemade goodie to take to a holiday party or for a Christmas cookie swap, look no further. These no-bake chocolate coconut balls are simple to make, deliciously chocolatey and crunchy, and secretly healthy.
 
Healthy Holiday Sweets
During the holidays, it’s so easy to load up on sugary treats because they are everywhere. A great solution for this is to make sweets that utilize something that’s already naturally sweet. While these chocolate coconut balls are addicting and indulge your chocolate craving, they are also guilt-free because they are sweetened only with dates. No added refined sugars here…just pure, natural dates!  

This recipe is also paleo, vegan, gluten-free, dairy-free, and egg-free, making these chocolate coconut balls a great choice for anyone with special dietary needs or certain food allergies.

Packed with protein from the almonds, these little chocolate coconut balls are also more satisfying than you think, making it easy to stop at only eating one or two.
 chocolate coconut balls
No-Bake Chocolate Coconut Balls
Prep Time: 15 minutes
Chill Time: 15 minutes
Total Time: 30 minutes
Serving: About 14-16 balls, depending on size
 
Ingredients
1 cup pitted soft Medjool dates(about 15 dates)
1 cup raw almonds
1/2 cup unsweetened shredded coconut
1/4 cup unsweetened cocoa powder
1/4 cup melted virgin coconut oil
1 tsp vanilla
Pinch of salt
2-3 tbsp unsweetened shredded coconut, as a topping
 
Instructions
1. Add dates to food processor and pulse several times until they are roughly chopped.
2. Add the remaining ingredients, except for the shredded coconut topping, to the food processor and blend until mixed well. 
3. Using a spoon, scoop out enough mixture to easily roll into a small ball using your hands. Continue until you’ve rolled all the mixture.
4. In a small bowl, place the remaining shredded coconut and gently roll each chocolate ball to evenly coat with the coconut.
5. Place balls on a parchment lined plate, tray or baking sheet, and chill in the refrigerator for 15 minutes.
6. Store in an airtight container in the refrigerator and serve chilled.
 
I believe that the food we put on the table should not only be healthy, but easy and full of flavor. Check out my website foodwisefamily.com for more wholesome recipes. 
Homemade Paleo Cranberry Sauce Recipe

Homemade Paleo Cranberry Sauce Recipe

Erin, our guest blogger over at Food Wise Family, has a healthy cranberry sauce recipe that is sure to be your new holiday favorite!

Whether you are cooking Thanksgiving dinner for the whole family, or you are just bringing a side dish for the upcoming holiday, homemade cranberry sauce is the way to go. Skip the canned stuff and buy some fresh cranberries instead. This dish is perfect for making the day before and grabbing from the fridge just in time for dinner.

Cut Out the Refined Sugar
I can’t have a turkey dinner without cranberry sauce, but when I started eating paleo I wanted a cranberry sauce that wasn’t full of refined sugar. So, I adapted this recipe from my mom’s that she makes every holiday.

To make this cranberry sauce recipe paleo, I removed all the refined sugar and replaced with real maple syrup.

I chose maple syrup because that’s something we always have in the house; however, you can substitute the maple syrup with honey or coconut sugar. If you use coconut sugar, make sure it completely dissolves before adding the cranberries.

Paleo Cranberry Sauce

Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Ingredients
Juice and zest of 1 orange
1/2 – 3/4 cup of real maple syrup*
1 small piece (about 1 inch in size) of fresh ginger, peeled and grated
3 cups of fresh cranberries

Instructions
1. In a large saucepan, combine orange juice, orange zest, maple syrup, and ginger. Simmer for about 5 minutes, while stirring often.
2. Bring to a gentle boil on medium heat and stir in cranberries. Cook, stirring occasionally, until cranberries pop and the sauce starts to thicken (about 10 minutes).
3. Let cool and place in a storage container. Refrigerate until serving time.

*Recipe Note: Use 1/2 cup of maple syrup for a more tart cranberry sauce, or use 3/4 cup of maple syrup for a sweeter version. Personally, I enjoy a tart cranberry sauce!

Cranberry Sauce steps

I believe that the food we put on the table should not only be healthy, but easy and full of flavor. Check out my website foodwisefamily.com for more wholesome recipes.

See more of Erin’s recipes on our Butcher Block Co. Blog:

Make Your Own Pumpkin Spice

Super Moist Gluten Free Banana Bread Recipe

Try Our Recipe For Easy Grilled Sweet Potatoes