travel snacks

rosemary roasted almonds on

Healthy snacks are sometimes hard to come by. Never has this been more evident than while I’ve been doing the Whole 30 diet. During a quick trip to Miami this weekend I went prepared! I had some plantain chips and a Larabar (my favorite’s the cherry pie bar, what’s yours?). I was ready to go.

I did not think about the return trip. An incredibly early flight meant I didn’t really eat breakfast and the airport was barren of any snack remotely healthy. Sugary snacks and crispy chips were everywhere, but not a single piece of fruit, applesauce squeeze pack, pouch of olives, or anything fresh to be found. I don’t quite no why I’m surprised, but I am. How is this STILL a problem when everyone seems to be more health conscious lately?

simple is best for snacking

Alex bought me a back of plain almonds in his attempt to fight the inevitable hangry (angry out of hunger) situation. There’s nothing wrong with almonds. I like them a lot, but sometimes I get bored with them. Let’s face it, they’re not exactly an exciting snack. Prepackaged flavored almonds tend to have added sugar, which isn’t Whole 30 approved, nor does it make any sense. Why is there sugar in salt and vinegar, wasabi, or smokehouse almonds? It just seems unnecessary.

I brought the remains of the large bag home and decided to dress them up a little. Some herbs, spices, and a little oven power brought out delicious flavors in these little guys that make them exciting, and a little irresistible. They’re perfect for snacking or adding to a cheese plate, if that’s your thing. Guests will love them at upcoming holiday parties, too!

roasted and spiced


rosemary roasted almonds
makes 8 servings

printer-friendly version

2 cups almonds with skins, unroasted and unsalted
2 tablespoons rosemary, minced
1 1/2 tablespoons olive oil
1 teaspoon smoked paprika
3/4 teaspoon kosher salt

Preheat the oven to 325 degrees. Combine the almonds with the olive oil, rosemary, paprika, and salt in a bowl. Toss until the almonds are evenly coated with the oil and spices. Spread the almonds in a thin layer onto a parchment, foil, or silpat lined baking sheet. Bake for 20 minutes, shaking them half way through. Make sure to check on them in the last few minutes to ensure they do not burn. Cool completely before serving.


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in meatless monday, paleo, random, snack, vegan, vegetarian and tagged , , , , , . Bookmark the permalink.

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