Don’t let your dwindling energy keep your from enjoying the holidays! As someone I am inspired by, I take Bethenny Frankel‘s advice seriously and admire how she is encouraging fans to “snack out of it” when hitting a mid-morning or mid-afternoon energy slump. She shares her own experience with making smart snacking choices, saying: “With a new talk show on the way and looking after my baby and business, I’m busier than ever. But no matter how busy I am, I make sure I don’t sacrifice healthy, satisfying food, especially when it comes to snacking. Making smart choices is easy to do while on the go and can be delicious without being high in calories.”
I’ve got two of Bethenny’s healthy holiday snack recipes below that include one of her favorite ingredients – almonds! Yum 🙂
Bethenny Frankel’s Healthy Holiday Snack Recipes
Bethenny’s Almond Peppermint Bark
Recipe Created by Bethenny Frankel for Almond Board of California
Ingredients
- 1 (16-oz.) bag dark chocolate chips
- ½ cup California Almonds, chopped
- ? cup crushed candy canes, or peppermint candies
- 1 tsp. mint extract
Directions
1. In a double boiler, or bowl set over boiling water, melt dark chocolate chips. Remove from heat and stir in crushed candy, almonds and mint extract.
2. Line a small sheet pan with wax paper. Pour in chocolate mixture and spread evenly. Refrigerate until firm.
3. Break into pieces. Store in refrigerator.
Homemade Berry Almond Granola
Recipe Created by Bethenny Frankel for Almond Board of California
Ingredients
- 4 cups rolled cut oats
- 2 cups slivered almonds
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup warm water
- ½ cup maple syrup or agave nectar
- 1 teaspoon vanilla
- ½ cup dried cranberries, dried cherries, or dried blueberries.
Directions
1. Set oven to 300 degrees.
2. Place oven rack to center position.
3. Lightly oil two large baking sheets.
4. In a large bowl stir together oats with nuts, seeds and spices.
5. In a small bowl stir together the warm water with maple syrup and vanilla.
6. Slowly pour the syrup mixture over the nut mixture; stir with a wooden spoon to combine.
7. Spread out on the greased baking sheet(s).
8. Bake (center oven rack) for about 30 minutes, stirring every 10 minutes to prevent burning, until granola is crumbly and golden.
9. Remove from oven and immediately stir in the raisins and apricots.
10. When the mixture is cool, store in an airtight container for up to 5 days or refrigerate for 1 month.
And don’t forget to make her Skinny Cinnamon Spice Coffee to go with it!
