How Should You Choose and Store Your Nuts?

There are few snacks I love more than nuts, but I am a big fan of variety, so I am always looking to switch it up. But with so many options today how can we know what to look for and what to avoid?

I stopped by Dr Oz and put on my Food Investigator hat to dig into the topic of nuts recently. There are some key things everyone should know - from the health-related ingredient lists to the cost-conscious ways to shop to the best ways to store.

So watch the video below before I result to puns - this is nuts (ha, couldn’t help it).

Dr Oz, Blog, TVAli RosenDecember 12, 2018nuts, Dr OzComment

The Hazelnut Chocolate Cookies That Will Make You Forget Nutella

So I try to not eat any processed food in my house but sometimes it is hard. There are some products that are so delicious they defy explanation. I feel like nutella fits into that category. It's an ooey gooey spread that can add delight and flavor to almost anything. But it's also a long way from eating something 'real'. So I set out to find an alternative.

Really it's pretty simple if you're just looking for the flavors. Just combine hazelnuts and good chocolate. Easy peasy. The vehicle is really only needed so far as to keep it together. Sure, the ooey gooey is a great option but what about just a plain ole cakey cookie?

Enter the Hazelnut Chocolate Cookies. They are addictive, not too sweet, and a crumbly texture that makes them hard to put down. Instead of trying to liquefy everything it leans into the texture of both the hazelnuts and the chocolate. You're tasting both so fully rather than hiding behind a whole lot of processing.

Ali's Recipes, Blog, Cooking, Food, RecipeAli RosenJune 7, 2018chocolate, hazelnuts, cookies, nuts, dessert, easy, 30 Minutes or Less, Served Cold, coconut oilComment

Get Your Hands on Some Palm Pesto

I'm a little giddy around this spring weather. It makes me want to have light, bright and healthy every single day. But salads and rice bowls can get exceptionally boring.

I recently went to a restaurant that had a chopped hearts of palm salsa on top of a fish. It was tart and refreshing - and everything I want in my springtime meals. So I took the idea and made it into a lunchtime-friendly all purpose pesto kind of sauce. It's basically just throwing a bunch of deliciousness in a blender and then making sure you keep some on hand for anything you want to brighten up.

I made it for a rice bowl and then literally ate it for lunch every single day for a week. I started pouring it on eggs in the morning and salads at night. It's the very definition of cheap and cheerful.

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