Tip: Aim for snacks that are high in protein (think nuts, seeds, beans, legumes, whole dairy and meats) and fibre (whole grains). Also, try to minimize the intake of highly processed carbs and sugars. While they may give you a short burst of energy, you will be hungry again soon.
Chocolate almond clusters, thanks e for making this recipe!
Serves:2 1/2 cups chocolate covered almonds
Prep Time: 35-35 min
Cooking Time: 15 min
Total: 45 min
2 1/2 cups raw whole almonds 1 1/4 cups granulated sugar 1/4 cup water 1 teaspoon cinnamon 1 lb semisweet chocolate, chopped
Heat oven to 350 F and toast almonds for 10-15 minutes on a baking sheet lined with parchment paper. Prepare an additional baking sheet lined with parchment paper and set aside.
In a medium saucepan, combine sugar, water, toasted almonds, and cinnamon. Cook, stirring constantly, until sugar becomes golden and granular and almonds are completely coated and separated.
Pour almonds onto prepared pans and chill in the freezer, for about 15 minutes.
Meanwhile, place chocolate in a medium bowl; place the bowl inside of a larger pot that has simmering water. This is called "double boiling".
Once chocolate is fully melted, transfer half the chilled almonds into the melted chocolate. Stir until almonds are coated.
Transfer almonds onto prepared baking sheet. If you want almonds to be separate pieces, simply use a fork to spread them out so that none stick together. If you want small clusters, spoon into clusters of 3 or 4 almonds.
Place baking sheet with almonds in the refrigerator for an additional 20 minutes until chocolate has hardened.
In a frying pan heat oil on medium heat. Add chicken pieces and stir fry until fully cooked. Add onions and garlic and saute for 3 minutes. Add mushrooms, cook for 1 minute, then add baby spinach and basil. Cook for 2 minutes.
Add chicken mixture and béchamel sauce to the pot of prepared penne and stir.
Season with salt and pepper and serve immediately.