Fresh Fruit with Cinnamon Almond Butter

Recipe courtesy of JJ Virgin

The warmth of cinnamon and natural sweetness of almonds make this super-simple almond butter a home run! (And you can’t beat the healthy fats and protein for steady blood sugar and energy levels.) Don’t forget to leave time to slow-roast your almonds beforehand.

Prep: 10 mins
Cook: 8 hrs
Yields: 12 servings

Ingredients
1 cup slow-roasted almonds (see below for instructions)
4 tsp coconut butter
1 1/2 tsp monk fruit extract
1/4 tsp ground cinnamon
1/8 tsp almond extract (optional)
8 oz. celery sticks and fresh fruit such as apple slices and berries*

Directions
1 – To Slow-Roast Almonds: Place 1 cup raw almonds and 1/2 teaspoon sea salt in a medium bowl, and add enough water to cover by 3 inches. Soak overnight at room temperature, then drain the nuts. Spread them on a rimmed baking sheet and bake at 140F for 8 hours. Let cool completely before making almond butter.

2 – Combine the slow-roasted almonds, coconut butter, monk fruit extract, cinnamon, and almond extract (if using) in a food processor.

3 – Process until a smooth paste forms. Serve almond butter with celery sticks and fresh fruit.

4 – Almond butter can be stored in a covered container in the refrigerator for up to 3 months. Let stand at room temperature until softened slightly before serving.

Recipe courtesy of JJ Virgin

Warning: you won’t be able to stop at just one of these tasty Chipotle Kale Chips! Fortunately, you don’t have to, since they’re full of great nutrition. Bye-bye, potato chips…
Prep: 15 mins
Cook: 40 mins
Yields: 4 Servings

Ingredients
1 bunch kale (about 1 pound), washed and thoroughly dried
1 tbsp olive oil
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground chipotle pepper
1/4 tsp sea salt

Directions
1 – Preheat the oven to 325°F.
2 – Remove and discard the tough kale stems; tear the leaves into 1 1/2-inch pieces. Toss the kale in a large bowl with the oil, gently rubbing the leaves with your fingers to help spread the oil evenly. Add the coriander, cumin, chipotle pepper and salt and toss well.
3- Arrange the kale in a single layer on two large baking sheets. Bake one batch at a time, until crisp, turning the leaves once, 16 to 18 minutes. Repeat with the second batch. Let cool on the pan. Serve immediately or store in a covered container at room temperature for up to 2 days.