Mexican Almond Pulp Brownies

Have you tried making your own almond milk? It's really good, and nothing like the store-bought kind. I like to put it in my coffee, add it to smoothies, or just drink it plain, alongside a delicious paleo baked good. (If you're not a fan of almonds, you can follow the same steps to make milk using pecans instead! If I had to choose my favorite between almond milk and pecan milk, I would have a hard time).

So, if you have made your own nut milk, then you know about the pulp problem. After squeezing the last vestiges of creamy milk out of the cheesecloth or nut milk bag, you're left with a bunch of pulp.

It's sad to just throw it away. Especially when you could use it to make brownies instead!

These Mexican almond pulp brownies are adapted from a brilliant recipe by Alanna of The Bojon Gourmet. (Alanna takes some of the most gorgeous food photos out there, so if you haven't visited her site, be prepared to want to make every single thing.) My version gets its unique flavor from a teaspoon of cinnamon and a dash of cayenne pepper. The result is like a Mexican hot chocolate in brownie form.

Chocolate-Covered Almonds

Chocolate-covered almonds are my new favorite snack.  With a little sea salt added to the mix, they are just phenomenal.  Lately I've been seeing and buying them everywhere: Starbucks, Tedeschi, and Whole Foods each carry their own versions, all of which are irresistible to hungry grad students.  I decided it was time to make my own.

These almonds are roasted, dipped in salted dark chocolate, and tossed with a bit of Dutch-processed cocoa powder.  I can't stop eating them.  Although the chocolate coating is not as thick as the almonds I get at the store, which must be triple-dipped, this version still does a great job of satisfying my chocolate cravings.  I actually prefer the chocolate-to-almond ratio of this recipe, which allows the nutty flavor of the roasted almonds to come through.  If you don't like your almonds roasted, you can also make this with raw almonds.

While I loved the way these almonds tasted, I wasn't thrilled with how they looked.  It turns out it's really hard (at least for me) to get nice, smooth chocolate on something that has to be covered on all sides.  Since I like everything I post here to be easy on the eyes as well as delicious, I was contemplating not posting this recipe at all; however, when I asked some of my friends on Facebook what they thought, everyone said I should go for it.  So, here it is: a four-ingredient recipe for the most addictive snack on earth.  I hope you like it!

Moroccan Beef with Apricots & Dates + Simple Cauliflower Mash (Whole30 Day 22)

It's Day 22 of my Whole30!  I can't believe it's been over three weeks.  This month really is flying by.  I have more energy, more even moods, and while I still get hungry, I no longer want to kill all the things when my stomach starts rumbling.  Also, my pants are looser and I'm recovering more quickly from my workouts, with much less soreness.

Yesterday, a big snowstorm came to town.  After traipsing home from the train station in the snow, I made this Moroccan beef.  It's almost a stew, but I wanted the sauce to be nice and thick so that the beef wasn't swimming in liquid.  The meat is perfectly spiced, and the sweet fruit provides a wonderful counterpoint.  The garnishes--toasted almonds and fresh cilantro--are highly recommended.  I served this beef over a simple cauliflower mash, but it would also be great with spaghetti squash, cauliflower rice, or even real rice--anything that will soak up the delicious sauce.  No matter how you serve it, this dish will comfort and warm you on a cold winter's night.

Orange Ginger Squash Soup (Whole30 Day 1)

It's Whole30 time! In addition to eating right all month, I've committed to posting everyday as part of Blogher's January NaBloPoMo. The theme is pressure, which seems fitting--I'm putting a lot of pressure on myself to eat clean food and blog about it every single day for a month! I probably won't be able to share 31 new recipes, but instead will sometimes blog about how I'm feeling and what resources I'm using. I'll be sharing lots of simple recipes, which will hopefully inspire you to get in the kitchen and whip up something healthy even if you aren't committing to a whole Whole30.