Category Archives: meal prep

Pumpkin Streusel Sheet Pan Pancakes (Gluten-free)

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Fall mornings can be hectic, but that doesn’t mean a healthy breakfast needs to be an afterthought. Pumpkin season is in full swing, and there’s no better way to celebrate than with a cozy, nutrient-packed meal that can be prepped in advance. Enter the sheet pan pumpkin pancake—a convenient, flavorful, and protein-packed way to feed a crowd or make your mornings easier with quick breakfast meal prep. After the ease of prep and first yummy bit, this will be your favorite among pumpkin breakfast recipes.

Why Sheet Pan Pancakes?

Sheet pan pancakes are a game-changer for busy mornings. Instead of flipping pancakes one by one, you can bake everything at once in a standard “half” sized rimmed baking sheet (about 17” x 13”), saving time and effort. It’s a great option for large families, meal prep, or hosting a holiday brunch. Plus, you can freeze individual portions and pop them in the toaster or microwave on rushed days.

Power Up with Pumpkin, Cottage Cheese and Oats: First, we have to fist-pump the pumpkin! Canned pumpkin is a low-cal pantry powerhouse that is rich in vitamin A (in the form of beta-carotene), which supports eye health, skin, and immunity. It also provides vitamin C, potassium, and fiber, all important for overall wellness.

Also, yay for cottage cheese! Blending cottage cheese into the pancake batter not only adds richness but also boosts the protein content. If you’re looking to start your day with a solid, satiating breakfast, this ingredient does the trick, turning them into protein pumpkin pancakes!   And, instead of traditional flour, we’re using ground oats to make gluten-free pumpkin pancakes. You can easily make your own oat flour by pulsing rolled oats in a blender. This gluten-free swap keeps the pancakes fiber-packed and light, helping to fuel you for whatever the day has in store. If you’d like it even easier, you can used packaged oat flour (the blending is already done for you).

Nutty Cinnamon Streusel Topping: Fall flavors wouldn’t be complete without a little warm spice. A cinnamon streusel topping made with walnuts or pecans adds a delicious layer of crunch to these pancakes. Coconut sugar adds light sweetness. The combination of warm spices and nutty richness of this pumpkin streusel topping creates the perfect balance to the cottage cheese sheet pan pancakes and makes every bite feel like a fall treat.

Meal Prep Friendly: One of the best parts about this sheet pan pancake recipe is that it’s meal-prep friendly. You can slice the finished sheet pan into squares (or rectangles as it may be) and then store individual servings in the freezer. When the morning rush hits, just grab a square and reheat it for a quick, wholesome breakfast. Thanks to a little coconut sugar in the batter and streusel topping, these pumpkin cottage cheese pancakes are lightly sweet enough to eat without syrup (if desired) – making them perfect for literally eating on the run.

Macros Per Serving (Serves 8): Each “square” of this pumpkin sheet pan pancake is packed with balanced nutrition: – 275 calories, 27g net carbs, 13g fat and 10g protein.

Embrace pumpkin season while minimizing morning stress with this easy sheet pan pancake recipe! Cottage cheese blended into the batter adds extra richness and protein while the ground up oats create a gluten-free, fiber-packed flour. Plus, that cinnamon, nutty streusel topping adds a pleasing sweetness and crunch to this convenient and yummy fall breakfast. Feed a crowd, or meal prep and store in single-portion servings in the freezer for busy mornings.
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Pumpkin Streusel Sheet Pan Pancakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Embrace pumpkin season while minimizing morning stress with this easy sheet pan pancake recipe! Cottage cheese blended into the batter adds extra richness and protein while the ground up oats create a gluten-free, fiber-packed flour. Plus, that cinnamon, nutty streusel topping adds a pleasing sweetness and crunch to this convenient and yummy fall breakfast. Feed a crowd, or meal prep and store in single-portion servings in the freezer for busy mornings.
Course: Breakfast, brunch
Cuisine: gluten free
Keyword: gluten free, pancakes, pumpkin, sheetpan
Servings: 8 Servings
Ingredients
Batter:
  • 2.5 cups old-fashioned rolled oats
  • 1 cup pumpkin puree
  • 3/4 cup 2% cottage cheese
  • 1 ¼ cup milk
  • 2 large eggs
  • 2 Tbsp. butter, melted
  • 2 Tbsp. coconut sugar
  • 2 tsp. baking powder
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • Topping:
  • ¼ cup rolled oats
  • 3 Tbsp. finely chopped walnuts or pecans
  • 3 Tbsp. coconut sugar
  • 2 Tbsp. butter, melted
  • 2 Tbsp. almond meal
  • ½ tsp. ground cinnamon
  • ⅛ tsp salt
Instructions
  1. Pre-heat oven to 375F.
  2. Add rolled oats to high-speed blender or food processor and process, pulsing on and off for about 45 seconds, or until a “flour” is created.
  3. Leave oat flour in blender and add remaining dry ingredients: coconut sugar, baking powder, salt and pumpkin pie spice. Pulse quickly to combine.
  4. Add pumpkin, milk, melted butter, and eggs to dry mixture and blend for 30 seconds until incorporated, scraping down sides with spatula, as needed.
  5. Pour into approximate 13” x 18” rimmed baking sheet, that has been coated with cooking spray.
  6. In medium bowl, mix together melted butter, coconut sugar, almond flour, oats, and chopped walnuts until combined and crumbly. Sprinkle this over the top of the pancake batter.
  7. Bake for 20 minutes, or until set and top is turning golden. Remove and let cool in pan for 5 minutes.
  8. Slice into 8 rectangles and serve with syrup of choice and any extra toppings (or eat plain). Can be meal-prepped by freezing in single portions and thawed and reheating when ready.
Recipe Notes

Macros: 275 cal, 27g net carb, 13g fat, 10g protein per “square”

How To Hull Strawberries with a Straw: Healthy Snack Hack

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Hulling a strawberry with a straw is a simple and effective method to remove the stem and the flavorless core. It’s quick, easy and efficient — especially if you are preparing a bunch of strawberries at once for a fruit tray, summer snack, or as an ingredient for recipes. Also, this strawberry hack is safe for kids — no knife needed and they will have lots of fun with the ‘chore’.

Lean how to hull a strawberry quickly and efficiently with this food prep hack that just uses a drinking straw! No knife, so safe for kids to help out making recipes and snacks.

What you need: Fresh strawberries and a straw. A sturdy straw works best, such as a metal straw or a reusable plastic straw). Even a higher-quality disposable straw (like from fast food) will work — but a paper straw will definitely NOT hold up.

HOW TO HULL STRAWBERRIES WITH A STRAW

  • Wash berries under cool water to remove dirt and pesticides.
  • Hold strawberry with one hand, straw with the other.
  • Insert straw into bottom of berry, directly opposite of the stem.
  • Push and/or gently wiggle straw upwards to effectively remove core and stem in one motion.
  • Pull out straw, which also removes core/stem.
  • Pull stem out of straw and repeat with remaining strawberries. Compost or toss away this part.
  • Sometimes on bigger berries, a bit of leafy section will remain. Just nip that off with a paring knife.

By following these strawberry prep steps, you’ll have perfectly hulled strawberries ready for your recipes or as a healthy snack! Washed, dried, and hulled strawberries should remain fresh for about a week if stored in an air-tight container lined with paper towels. I find the paper towels help help soak up any additional moisture and lengthen the storage time.

SIX STRAWBERRY RECIPES YOU’LL LOVE

Six healthy strawberry recipes you'll love all summer and beyond

Strawberry Cottage Cheese Protein Waffles

No-bake Strawberry Cheesecake Bomb for One

Spicy-Sweet Strawberry Radish Salsa on Wedge Salad

Strawberry, Cucumber & Sugar Snap Salad with Blue Cheese

Strawberry Seed Pizza

Strawberry Tart with Paleo Crust

Lean Honey BBQ Pulled Brisket in the Slow Cooker

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Pulled brisket – also called shredded brisket – is a classic here in Texas and all around the South. Not only is that melt-in-your mouth meatiness pure comfort and joy, but it’s a versatile meal option that can be used is so many ways – stuffed into potatoes, and a salad, sandwich, you name it!

Slow-cooked to perfection and pulling into shreds, this brisket is sauces up with a sweet and mellow barbecue sauce the whole family will love. Not many realize the flat cut of brisket is lean – a great way to add quality protein to your diet. This easy crockpot recipe is great on potatoes, sandwiches, salads and more and is made with Paleo-free ingredients.

My Lean Honey BBQ Pulled Brisket in the Slow Cooker is a beefy family favorite. I like it because it’s simple to prepare with just a few quick steps in the morning: Rubbing with spices, throwing down in a slow cooker, covering with the homemade sauce ingredients and letting cook low and slow until dinner time. It’s also Paleo diet friendly and everyone loves it, mainly, because it tastes so dang AMAZING.

Slow-cooked to perfection and pulling into shreds, this brisket is sauces up with a sweet and mellow barbecue sauce the whole family will love. Not many realize the flat cut of brisket is lean – a great way to add quality protein to your diet. This easy crockpot recipe is great on potatoes, sandwiches, salads and more and is made with Paleo-free ingredients.

And – HELLO — finished recipes less that 250 calories per serving, with 24g protein and 9g fat. A 2.5lb brisket makes about 10 servings, so this pulled honey brisket is perfect for a crowd, second-day meals, or to freeze for make-ahead meal prep.

Slow-cooked to perfection and pulling into shreds, this brisket is sauces up with a sweet and mellow barbecue sauce the whole family will love. Not many realize the flat cut of brisket is lean – a great way to add quality protein to your diet. This easy crockpot recipe is great on potatoes, sandwiches, salads and more and is made with Paleo-free ingredients.

TIPS ON MAKING HONEY BBQ SHREDDED BRISKET

BRISKET CUT: I’ve used a flat-half brisket to keep the recipe lean. Flat-half is also sometimes called “center cut” or “first cut”.  The “flat” (as opposed to the fattier “point” cut) is typically used for braised brisket that you want to hold up in slices, but it will also shred if cooked low and slow. It’s considered a lean cut by the USDA with 170 cal, 6g total fat, and 28g protein per 3-oz cooked serving (where all visible fat has been trimmed). I’ve been getting my brisket from Butcher Box, a premium meat and seafood delivery service, and been very happy with their grass-fed, grass-finished beef selections.

CAN I SUBSTITUTE THE CUT AND/OR SIZE?  Yes, you can use the “point cut” of brisket, if preferred. Also, a Chuck Roast works well. Just note that switching the cut does alter the nutritional details. Also, if you’d like to make a bigger batch, just scale up the ingredients (doesn’t have to be precision, this isn’t baking) and also ensure the cooker is big enough.  Also, you may want to add another hour or two of cooking on low – check center, thickest part with meat thermometer and pull at 190F-200F.

SLOW COOKER SPECS: You want to make sure that the slow cooker you are using approximately matches the piece of meat. For example, for a smaller brisket (like this 2.5 one), I used a 4-quart slow cooker instead of my 6-quart one to ensure that the sauce depth would adequate. If I poured the sauce into the big slow cooker, it would spread out too much, not covering the meat as well, and possible burn to the bottom and/or create a dry meat outcome. 

HONEY BBQ SAUCE: I’ve used ingredients to make this a Paleo pulled beef recipes – for example, coconut sugar instead of brown sugar, coconut aminos instead of soy sauce, and arrowroot powder instead of cornstarch. However, you can use what fits your dietary preferences.

LEFTOVERS: Store leftover cooked beef in the fridge, in an air-tight container, for up to 4 days. OR freeze for up to 6 months. ALSO, this recipe turns out more sauce than needed for coating the pulled beef. Pour the remaining Honey BBQ Sauce in a jar store in the fridge for up to 4 days – or freeze in a freezer-friendly container.  

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Slow-cooked to perfection and pulling into shreds, this brisket is sauces up with a sweet and mellow barbecue sauce the whole family will love. Not many realize the flat cut of brisket is lean – a great way to add quality protein to your diet. This easy crockpot recipe is great on potatoes, sandwiches, salads and more and is made with Paleo-free ingredients.
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Lean Honey BBQ Brisket in the Slow Cooker
Servings: 10 servings
Ingredients
  • 2.5 lb. approx. flat cut or center cut brisket (can substitute “point cut” brisket or a chuck roast for a similar, but higher fat result.)
Spice Rub:
  • 1 ½ tbs chili powder
  • 1 ½ tbs garlic powder
  • 2 tsp black pepper
  • 1 tsp salt
Sauce
  • ½ cup tomato sauce 4 oz can
  • 3 tbsp honey
  • 1/3 cup molasses
  • 1/3 cup apple cider vinegar
  • 1 tbs coconut aminos
  • 1 tbsp stone ground mustard
  • 1 tbsp coconut sugar
  • 2 tsp garlic powder
  • 3 tbs water
  • 1.5 tsp arrowroot powder
Instructions
  1. Mix together spices and rub into brisket generously.
  2. Transfer brisket to slow cooker, fat side up.
  3. In glass mixing cut, stir together all sauce ingredients (except for water and arrowroot powder) and pour over top of brisket.
  4. Place lid on slow cooker and cook on low for 8 to 9 hours, or until internal temperature about 190F -200F.
  5. Remove brisket from slow cooker to rest.
  6. Skim any fat off the top of liquid in pot, the best you can, and discard. Carefully pour remaining liquid into a sauce pot.
  7. Mix the water (cool) and arrowroot powder together until dissolved. Stir into sauce pot and simmer on medium for 5 to 10 minutes until thickened.
  8. Now that brisket is cook enough to handle, trim off fat side with serrated knife, and discard.
  9. Shred the brisket using two forks and bring it back to the slow cooker. If it is being stubborn, pull with fingers and/or use a knife to cut into large chunks to help shred.
  10. Dress beef with about a cup of the sauce, more or less to taste. Serve as desired.
  11. Keep leftover beef and remaining sauce in the fridge for up to 4 days, or in freezer for up to 6 months.

Watermelon Juice 101: How to Make, Store, and Serve with a Boost

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I’m here to give you all the juicy details about watermelon juice. Not just why I personally adore it, but why you will be hard-pressed not to love it too! Ex-squeeze me for all the puns. Also, learn how to make watermelon juice at home, how to store it plus how long it will stay fresh, and discover simple 1-ingredient stir-ins to entertain your taste buds.

At 92% water, watermelon is one of my favorite choices to stay hydrated, especially after runs, workouts and other active endeavors. During the summer season, icy cold juice (or even handful of frozen cubes) is so refreshing and in the winter months, I’ve been known to warm it up, which is surprisingly delicious. Either way, an 8-ounce serving of watermelon juice provides me fluids, vitamins and minerals that my body needs like vitamin C (19.4mg), vitamin A (67.2mcg), and B6 (108mcg), potassium (269mg), and lycopene (10.9mg).

Watermelon is a Smart Alternative to Soda

If had to name one vice, it would be drinking soda. But swapping with watermelon juice satisfies my craving in a naturally sweet way and helps me avoid the refined sugar, caffeine and artificial stuff.  At 72 calories per 8-ounce serving, watermelon juice is a great alternative to sodas – plus you can even add sparkling water to make it a bigger, bubblier treat.

How to Make Watermelon Juice

Watermelon juice is really something you should make at home if you want to ensure the best beverage every time plus save a ton of money. I’ve seen bottled fresh watermelon juice in some better stores, but you really have to scrutinize the label to make sure you’re getting 100% juice and not flavorings and sugar fillers. Also, those elusive cold-pressed bottles of watermelon juice out there are expensive – anywhere from $3 to $5 or more for a “single” serving bottle.  Heck for $5 or a little more here in Texas, I can get the whole watermelon and make much, much more juice (plus have leftovers enjoy a wedge or two on the side). 

Also, here’s an easy watermelon juice tutorial from Watermelon.org You can see it’s as easy as cutting, blending and straining (if you desire).

Straining watermelon juice is not necessary, just stir up pulp before serving.

You can also avoid food waste by making watermelon juice with the remaining flesh of a cut watermelon that is over-ripe or is about to reach expiration in the fridge. Watermelon.org says that a large watermelon can last up to 7 days chilled between 9°F and 36°F.  Also, I have another watermelon juice collecting hack. After I cut up a big watermelon to store in the fridge, I pour off the seeped juice sitting in the bottom of the container every night and morning – it’s amazing how much juice you collect, even when you end up eating all the watermelon! I also feel like it helps keep the texture of the cut watermelon at its best.

How Long Does Watermelon Juice Stay Fresh? Watermelon juice, because it is fresh and unpasteurized, should be consumed in 24 to 72 hours after juicing and kept chilled between 9°F-36°F In addition, the USDA recommends not leaving unpasteurized juice sitting out for more than 2 hours to prevent bacteria growth. At this time, watermelon juice can be frozen for longer term storage

How to Freeze Watermelon Juice Freeze watermelon juice within 24-72 hours of making it and having storing it properly in the fridge. You can freeze watermelon juice for up to 6 to 12 months in a freezer set to 0°F.  Freeze watermelon juice in glass canning jars, air-tight freezer containers (tubs or heavy baggies), or even ice cube trays (later pop out and store in a freezer bag).  Make sure that your container has enough headroom at the top, about 1 or 2 inches for a jar, to allow for expansion during the freezing process.  When ready to thaw, please set in the refrigerator overnight rather than leaving on the counter

Other Food Safety Tips for Cutting Watermelon & Juicing

Only use watermelon that are free from signs of damage. Bruises, fissures and mushy spots could indicate contamination. Wash hands thoroughly with soap and water before cutting watermelons. Before cutting watermelon for juicing (or just eating), wash the outer surface thoroughly with cool tap water to remove surface dirt. Use a clean knife. Chill cut watermelon within 4 hours of cutting and store between 9°F-36°F for no more than 7 days.

Single-Ingredient Watermelon Juice “Mix-Ins”

Looking for a simple way to switch it up! Have fun with these easy flavor ideas to boost your watermelon juice.

Watermelon Juice Pro-Tips for School-Age Parents:

  • Pour watermelon juice into ice-pop molds for a naturally sweet dessert.
  • Add a frozen bottle of watermelon juice to a child’s lunchbox as a drink that will thaw out by lunch and also keep the lunchbox cool.
  • Add sparkling water to watermelon juice as a faux-soda for children who are starting to beg for bubbly drinks.
watermelon juice is a hydrating, sweet, natural beverage that is easy and economical to make at home.
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Simple Watermelon Juice (1 ingredient)
Prep Time
10 mins
Total Time
10 mins
 

Enjoy a refreshing, hydrating, nutrient-packed beverage by making watermelon juice. Making your own watermelon juice is much more economical the purchasing fresh in the store (if you can even find it). So great for post workout refueling (or to make cocktails and mocktails)!

Course: Beverage, beverages, Fruit
Keyword: fruit, immersion blender, juice, juicing, watermelon
Ingredients
  • 1 watermelon (or part of one watermelon) cut into 1" chunks
OPTIONAL INGREDIENTS
MIX-INS: Add to 8-ounces watermelon juice:
  • tbsp. Lemon or Lime Juice
  • 3 drops Vanilla Extract
  • 1/4 tsp. ground Cinnamon
  • 1/2 tsp. grated Ginger
  • 1/2 tsp. Sriracha Sauce
  • 2 tbsp. Collagen Powder
  • Pinch Himalayan Sea Salt
  • 1- oz. Tequila Vodka or Rum
MIXERS – Choose one, mix 50/50 with juice:
  • Sparkling Mineral Water
  • Vegetable Blend Juice
  • Prosecco Wine
  • Hot or Iced Tea
Instructions

  1.  Wash outside of watermelon. Slice and cut into1” chunks.    .

  2.  Place in blender pitcher, and pulse for about 15to 30 seconds until liquified.

  3. Pour through strainer to remove pulp. Discard pulp to compost or save for another use.

  4. If preferred, you can leave pulp in juice for a thicker effect. Remember to stir back in before serving.

  5. Store in fridge for 24to 72 hours or freeze inair-tight containers for up to 12 months.

  6. Amazing to drink "as-is" but add optional mix-ins or mixers, as desired, to satisfy any given mood.

Recipe Notes

Nutritious Pantry Staples for Quick Meals & Snacks

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This post is sponsored by BabbleBoxx.

March is National Nutrition Month. It’s a great time to become better informed about your food choices and make any tweaks necessary to support healthful eating that fuels your body and goals.

March is National Nutrition Month, a great time make informed food choices and add better-for-you staples to the pantry. Find out my must-have condiments, prepped whole grains, and nuts I keep on hand for easy meal and snack making.

For example, my goal is to eat a balanced diet rich in lean proteins, fruits and veggies, and whole-grain carbs to give me enough energy to perform my runs and workouts along with the proper nutrients to recover quickly. I like making homemade meals, but often convenience is king. However, I’m not willing to scrap my nourishing meals for takeout, so I keep my pantry stocked with quality convenience foods, condiments and better-for-me snacks to help ensure success.

Nutritious Pantry Staples for Quick Meals & Snacks  

is Organic Coconut Aminos from Coconut Secret -- organic, non GMO, lower sodium, soy free. A great substitute for soy sauce.
Coconut Secret Coconut Aminos are a lower sodium, soy-free way to add flavor!

Coconut Aminos: One of my must-have pantry staples is Organic Coconut Aminos from Coconut Secret. For those of you who don’t do soy products or are being mindful of salt consumption, this soy sauce alternative really delivers that slightly sweet yet savory punch of umami you crave from a condiment. Made from hand-harvested, naturally fermented organic coconut blossoms, the only other ingredient in Coconut Aminos, is just a hint of sea salt. Coconut Aminos has 72% less sodium than the leading soy sauce brand. It’s also gluten-free, msg-free, has no added sugar, and is Whole30 approved. A 1:1 ratio soy sauce replacement, I use Organic Coconut Aminos in so many ways including in my ramen bowls, in marinades and glazes for grilling and oven roasting, and in veggie skillets.

Mighty Sesame Organic Tahini is a delicious seed based product ready to drizzle on salads, sandwiches and more thanks to the awesome squirt bottle.
I love how Might Sesame Co. Tahini comes in a squirt bottle – so convenient!

Tahini:  It’s amazing what kind of amazingly flavorful dishes you can create in a flash with a bottle of Mighty Sesame Organic Tahini. If you’re not familiar with tahini, it’s a creamy product made from sesame seeds. The squeeze-bottle on the Mighty Sesame Harissa Tahini is SO CONVENIENT and VERSATILE — it’s shelf-stable, always creamy, always drizzle-ready and is kicked up with a little bit of roasted chili pepper! There is no gunky stirring and spooning from a jar like I’ve persevered with other tahini brands. Perfect to drizzle on salads, grain bowls, tacos and raw veggie snacking for a boost of flavor, healthy fats and extra protein (7g per serving). Suitable for vegan, glute-free, dairy-free, kosher, and halal diets.

Minute rice cups and brown rice & quinoa cups can be made in 60 seconds. Simple ingredients, nothing artificial, no weird processing. The cups are BPA free and can be recycled.
Oh, hello! Wholesome whole grains in 60 seconds with Minute rice cups!

Pre-Cooked Grains: Keeping shelf-stable, pre-cooked grains (like rice and quinoa) in the pantry allows for quick, creative meal-making on even the busiest nights. I’ve stocked up with Minute rice cups, they are easily made in the microwave in about 60 seconds, perfectly portioned so I don’t overeat, and feature just quality rice – no weird chemicals, harmful ingredients, or weird processing methods. Even the plastic cups are BPA-free and can be recycled.  The Minute Basmati microwavable rice cups offer that nutty, aromatic rice experience that’s hard to resist and Minute Brown Rice & Quinoa microwavable rice cups have a delightful texture with chewy brown rice and crunchy quinoa. Both are non-GMO, preservative-free, MSG-free, gluten-free, cholesterol-free and suitable for vegan and vegetarian diets. These easy rice cups are a smart and simple way to add the beneficial nutrients, like fiber from whole grains, into your busy lifestyle.

Looking for a vegan nutella? Classic Hazelnut Spread from Nutiva is a win-win with delicious creamy hazelnut taste and 40% less sugar than the leading brand.
Yes, please! Nutiva Hazelnut Spread with 40% less sugar than the leading brand.

Nut-based Spreads: Naturally, almond butter, cashew butter and peanut butter are always stocked in my pantry – -but sometimes something chocolatey can really sooth that sweet tooth!  When cravings hit, I grab a jar of Nutiva Organic Classic Hazelnut Spread from the pantry. It’s creamy, it’s decadent-tasting, it’s delicious all while being a product I can feel good about eating. Not only does it have 40-percent less sugar that the leading brand (that’s huge!), it’s non-GMO, suitable for vegan diets and the hazelnuts are harvested in a way that is rainforest and orangutan safe.  My favorite ways to enjoy this vegan nutella -like spread is to smear it on whole-grain toast, drizzle on my oatmeal, or use as a dip for fruit!

Flavored nuts that are mess free? RECIPE 33 infused almonds are nutritious, delicious and don't leave unwanted residue on your fingers.
The first rule of game night is to always have nuts nearby! RECIPE 33 infused almonds keep my hands neat and are yummy to eat!

Nuts: I LOVE nuts, especially almonds! They store so well in the pantry and are a good source of grab-and-go nutrients including fiber, protein, vitamin e and more. A favorite brand is RECIPE 33 infused almonds, not only for the inherent benefits of nuts, but also because the are flavored yet mess free! A proprietary, small-batch process takes real ingredients to infuse flavor into each almond without artificial flavors or additives. The result is an amazingly flavorful snack that leaves no messy, oily, sticky or other unwanted residue on your hands. These mess free almonds are so perfect for squashing hunger when out and about (I keep a bag in my purse), on salads and other recipes, or for charcuterie boards!  Save $2 on any 4-ounce infused almond bag with code Try RECIPE33. SHOP HERE