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Ingredients

2 (400g total) navel oranges

3 eggs

1/2 cup (180g) runny honey

1/4 cup (60ml) extra virgin olive oil

2 tsp vanilla extract

2 1/2 cups (250g) almond meal

2 tsp baking powder

Greek-style yoghurt, to serve

Caramelised honey orange

4 small navel oranges

1/3 cup (120g) runny honey

60g butter, chopped

Don't forget you can add these ingredients to your Woolworths shopping list.

Place oranges in a saucepan just large enough to fit them and cover with water. Place over medium-high heat and bring to the boil. Cook for 1 hour or until orange is very soft, topping up water if necessary, then drain, cool completely and halve. Discard any seeds.

Preheat oven to 180°C/160°C fan-forced. Grease a 22cm round springform pan and line with baking paper.

Place cooked oranges in a food processor with the eggs, honey, olive oil and vanilla and whiz until smooth. Whisk almond meal and baking powder in a medium bowl. Add to the processor and whiz until well combined. Pour batter into prepared pan and bake for 50 minutes or until golden and a skewer inserted in the centre comes out clean. Set aside to cool.

For the caramelised honey orange, thinly slice 2 oranges and juice the remaining oranges. Heat half the honey in a large frypan over medium heat and lay half the orange slices over the top. Add half the juice and cook until the liquid has reduced and starts to caramelise. Add half the butter and remove from the heat. Swirl the butter through the mixture, then transfer to a bowl. Repeat with the remaining honey, orange slices, juice and butter.

Decorate the top of the cake with the glazed oranges and drizzle over a little syrup. Serve with Greek-style yoghurt and remaining orange syrup.

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"I've used whole sweet navel oranges to make this gorgeous cake - skin and all. You simply boil them until soft, then blend them with vanilla, almond meal and honey."

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GF Honey Almond Cake with raspberries, orange and pistachios

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GF Honey Almond Cake with raspberries, orange and pistachios

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INGREDIENTS

2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2 teaspoon fine-grain sea salt

4 eggs, beaten*

2/3 cup + 1 teaspoon honey, divided

1/4 cup extra-virgin olive oil

One orange, preferably organic

6 ounces raspberries, preferably organic

Garnish

Sprinkle of powdered sugar (optional)

1/2 cup chopped raw pistachios

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NYT Spiced Chickpea Stew w Coconut and Turmeric

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NYT Spiced Chickpea Stew w Coconut and Turmeric

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Serves 4–6

¼ cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
Kosher salt and black pepper
1 ½ teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable or chicken stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving
Yogurt, for serving (optional)
Toasted pita, lavash or other flatbread, for serving (optional)

1. Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook,
stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.

2. Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and
pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to
break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for
garnish.

3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides.
(This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.

4. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally,
until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have
simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker,
keep simmering until you've reached your desired consistency (I typically simmer for three hours) Determining perfect stew thickness is a personal
journey!

5. I choose to serve over fresh greens. Recipe - Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes,
depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard
greens.) Season again with salt and pepper.

6. Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of
olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

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https://drive.google.com/file/d/1FWiA9q9w62BIIxq2e60070CymfNkgZHm/view?usp=sharing_eil_m&ts=63e16e14

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1) In a standing mixing bowl, combine 1/2 cup butter and 1 cup brown sugar, beat until smooth and then add 1 tsp of vanilla, and 2 eggs

2) Wisk dry ingredients and add to wet: 1.5 cups flour, 1 tsp baking soda, 1 tsp salt, 1 tsp cinnamon, freshly grated nutmeg (maybe 1/4 tsp?)

3) Cut 4 bananas in half lengthwise and caramelize them in a non-stick pan. I didn't use butter for this step.

4) Add the caramelized bananas, 1/2 cup sour cream or greek yogurt, 3/4 cup chocolate chips, and 1/2 cup of toffee chips

5) Sprinkle top with chocolate chips and toffee chips

6) Bake in a 350 degree oven for at least an hour or until knife comes out clean

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Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4

1 head cauliflower, cut into florets
1 tablespoon olive oil
1 clove garlic, smashed
¼ cup grated Parmesan cheese
1 tablespoon reduced-fat cream cheese
½ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper

Directions
Step 1
Place a steamer insert into a saucepan; fill with water just below the bottom of the steamer. Bring water to a boil;
add cauliflower, cover, and steam until tender, about 10 minutes.

Step 2
Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes.
Remove from heat.

Step 3
Transfer 1/2 of the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one
at a time, until vegetables are creamy. Blend in cooked garlic, Parmesan cheese, cream cheese, salt, and black
pepper.

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These no-cook energy bites keep well in the fridge or freezer and are easy to grab on the go for a healthy snack.

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Walder Wellness, RD | Simple, Healthy Whole Food Recipes

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These almond butter energy balls are made with oats, chocolate chips, and coconut. They're only 9 ingredients, no-bake, and no food processor is needed. Perfect for a healthy, make-ahead snack! Plus, they're easy to make both vegan and/or gluten-free if needed.

Looking for an easy nut butter ball recipe or a healthy snack idea to make in advance? You've come to the right place!

These almond butter oat balls are so quick to throw together and keep in the fridge throughout the week. I love them both before and after a workout, or as an afternoon pick-me-up while working from home or on the go.

As a dietitian, I'm happy to share that these are packed with nutritious ingredients - many of which you may already have on hand in your pantry. Did I mention that they also taste delicious? Enjoy!

Want more energy ball recipe ideas? Check out my roundup of healthy, no-bake energy balls! I've also got a roundup of 30+ healthy meal prep snack recipes for even more snack inspiration!

Are Energy Balls Healthy?

Yes, so long as they use nutritious ingredients (like these ones do!)

These almond butter energy balls are filled with nutritious ingredients like rolled oats, almond butter, chia seeds, and coconut.

These ingredients provide a unique combination of fiber-rich carbohydrates, heart-healthy fats, and plant-based protein. Carbohydrates give you energy, and that energy gets sustained by the fiber, fats, and protein - these nutrients take longer to digest and slow your blood sugar response, so that you feel full, satisfied, and energized for longer!

Nutrition Benefits

If you're interested in the unique nutrition benefits of these almond butter oat balls in particular, here are some of the impressive nutrition stats of their key ingredients:
Rolled Oats:

a great source of soluble fiber, which helps to lower LDL cholesterol, improve blood sugar control, promote a healthy gut, and increase feelings of fullness/satiety

a source of plant-based protein

a great source of many micronutrients, such as:

manganese

phosphorus

magnesium

copper

iron

zinc

B-vitamins, like thiamin, folate, pantothenic acid

Almond Butter:

a good source of heart-healthy unsaturated fats

a good source of dietary fiber

a good source of plant-based protein

rich in micronutrients, like:

Coconut:
Ingredients Needed

All you need to make these almond butter energy balls are 9 simple, healthy ingredients:
Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!
Recipe Modifications & Ingredient Swaps

1. Almond butter can be swapped for unsweetened creamy peanut butter. The flavour profile will be slightly different, but equally as delicious 🙂

2. For a nut-free version, I would swap the almond butter with sunflower seed butter.

3. If you're gluten-free, be sure to use certified gluten-free rolled oats. You may also want to double check that the chocolate chips you use are gluten-free also. I love these mini chocolate chips that are allergy-friendly!

4. While I love the flavour of honey with these, you can swap the honey for maple syrup if desired (or if vegan!)

5. Chia seeds can be swapped for hemp seeds or flax seeds.

Frequently Asked Questions
Why are my energy balls not sticking together?
Likely because the ratio of dry ingredients to the wet ("binding") ingredients is off. In this case, simply add a little bit more almond butter or honey to the mixture until you can easily form a ball in your hands!

Conversely, if the mixture is too wet, simply add some more rolled oats until the texture is right.
Do energy balls need to be refrigerated?
Yes! While it's ok to keep these out of the fridge for a few hours (say, if you want to take them somewhere as a to-go snack), I would store them in the fridge at home. It will help to keep the energy bites firm and fresh.
How long are energy balls good for in the fridge?
If you think you'll eat these almond butter energy balls within a week, you can keep them in an airtight container in the fridge for up to 7 days.
Can you freeze energy balls?
Yes! If you'd like to keep these energy balls for longer than a week, you can store them in a freezer-safe container in the freezer.

Simply thaw the balls for a few minutes before you enjoy them (or else they will be too hard to bite into)!

More Healthy Energy Ball Recipes

Did you give this Almond Butter Energy Balls Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don't forget to tag me on Instagram or Pinterest - seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Almond Butter Energy Balls With Chocolate

These almond butter energy balls are made with oats, chocolate chips, and coconut. They're only 9 ingredients, no-bake, and no food processor is needed. Perfect for a healthy, make-ahead snack! Plus, they're easy to make both vegan and/or gluten-free if needed.

Line a baking sheet with parchment paper.

Stir wet ingredients together in a large mixing bowl until well-combined.

In a separate bowl, mix together all the dry ingredients.

Pour dry ingredients into the wet ingredients. Stir until well-combined.

Scoop roughly 2 Tbsp of mixture into your hands and roll/form into balls. Place on parchment-lined baking sheet and repeat until all the mixture is used. Recipe as written should make about 12 balls, depending on how large or small you make them!

Place the baking sheet in the freezer for 2 hours, allowing the balls to firm up. Be sure to allow balls to thaw for a few minutes before eating.

If you think you'll eat these almond butter energy balls within a week, you can keep them in an airtight in the fridge for up to 7 days.

If you'd like to keep these energy balls for longer than a week, you can store them in a freezer-safe container in the freezer.

Simply thaw the balls for a few minutes before you enjoy them (or else they will be too hard to bite into)!

*BALLS NOT STICKING TOGETHER?:

Likely because the ratio of dry ingredients to the wet ("binding") ingredients is off. In this case, simply add a little bit more almond butter or honey to the mixture until you can easily form a ball in your hands!

Conversely, if the mixture is too wet, simply add some more rolled oats until the texture is right.

*RECIPE MODIFICATIONS:

Almond butter can be swapped for unsweetened creamy peanut butter. The flavour profile will be slightly different, but equally as delicious 🙂

For a nut-free version, I would swap the almond butter with sunflower seed butter.

If you're gluten-free, be sure to use certified gluten-free rolled oats . You may also want to double check that the chocolate chips you use are gluten-free also. I love these mini chocolate chips that are allergy-friendly!

While I love the flavour of honey with these, you can swap the honey for maple syrup if desired (or if vegan!)

Chia seeds can be swapped for hemp seeds or flax seeds.

Pin it for later:

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Almond Butter Energy Balls With Chocolate & Coconut | Walder Wellness

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These almond butter energy balls are made with oats, chocolate chips, and coconut. They're only 9 ingredients, no-bake, and no food processor is needed. Perfect for a healthy, make-ahead snack! Plus, they're easy to make both vegan and/or gluten-free if needed. Looking for an easy nut butter ball recipe or a healthy snack idea to make in advance?

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I substituted all-natural peanut butter for the almond butter and chopped dried cherries and mango for the chocolate chips

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I've been meaning to tell you about these eggs for a while, but I keep getting side tracked by smoothie bowls and sweet potatoes.

I made this recipe last weekend when I needed some comfort food. The dish is basically shakshuka, just renamed Bombay Eggs in Meera Sodha's Made in India cookbook (which I'm slightly obsessed with). It's rich and spicy and the sauce is addicting. I bought some baguette and used it to mop up the tomato juice. But naan or roti would also work just as well.

The trickiest part about this recipe is getting the eggs to cooperate. You have to make little wells in the sauce, and then crack eggs into the holes as fast as you can. I'm not going to lie: It's a little stressful.

But as I was cracking the eggs, some words that my friend Carly said to me came to mind. We went to tea one time and I was pouring some into both of our glasses. I was worried that I was going to spill it everywhere. "Pour with conviction," she said. So, I decided to crack with conviction. Everything ended up working out.

Here's a song to get you through the perils of egg-cracking, or other moments when you're losing your nerve.
Bombay Eggs (from Meera Sodha's Made in India) Ingredients
1 tsp cumin seeds
2 tsp coriander seeds
4 tbsp canola oil
1 1/2 large onions, finely sliced
4 cloves of garlic, crushed
1 1/4-inch piece of ginger, peeled, then finely chopped or grated
2 pounds 3 ounces juicy ripe tomatoes, chopped
1 tbsp tomato paste
1 tsp salt (to taste)
1 tsp sugar
1/2 tsp chili powder
1/4 tsp ground turmeric
8-9 oz fresh spinach
6 medium eggs at room temperature
ground black pepper
a small bunch of cilantro (1 oz), leaves chopped
1 cup homemade or Greek yogurt
Directions
In a large, lidded saucepan, toast the cumin and coriander seeds over a medium to high heat, swirling the pan around until the spices are a pale golden brown. It should take 2 to 3 minutes. Then lightly grind them in a mortar and pestle.

Pour the oil into the pan on a medium heat and, when it's hot, put the spices back into the pan. Stir-fry for a minute, then add the onions. Cook for 6 to 8 minutes, until they're starting to turn golden, then add the garlic and ginger. Cook for another couple of minutes before adding the chopped tomatoes.

Let the tomatoes cook and reduce for around 15 minutes, stirring occasionally, until they have thickened into a rich, bright sauce. Then add the tomato paste, salt, sugar, chili powder and turmeric, mix well, and leave for a minute. Add the spinach, handful by handful, mix again, and leave the spinach to wilt in the sauce.

To bake the eggs, have them all ready to crack and put into the pan in quick succession. Make your first egg-sized well in the tomato sauce using the back of a wooden spoon and crack and egg into it. Then repeat as quickly as you can for the other eggs and put the lid on the pan. Turn the heat down really low and cook for 10 minutes, or until the whites of the eggs are set but the yolks still creamy.

Serve immediately with a sprinkling of pepper, the cilantro, a dollop of yogurt, and some hunks of bread.

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.

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I've been meaning to tell you about these eggs for a while, but I keep getting side tracked by smoothie bowls and sweet potatoes. I made this recipe last weekend when I needed some comfort food. The dish is basically shakshuka, just renamed Bombay Eggs in Meera Sodha's Made in India cookbook (which I'm slightly...

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I used rainbow chard instead of spinach and a smaller amount of slow dried tomatoes instead of the fresh ones

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With Indian-inspired flavors, this Curry Chicken Salad is delicious and nutritious. Easily made with antioxidant-rich curry powder, crispy vegetables, and crunchy cashews, this is one salad you'll want to make again and again. Enjoy as a sandwich with gluten-free bread or in lettuce wraps to be Whole30-friendly curry chicken salad.
This post was originally published on January 3, 2016, updated on January 6, 2021.

The best Curry Chicken Salad recipe

That might be a bold statement, but trust us, take one bite of this salad and you'll fall in love! Made with creamy mayo, crunchy celery and apples, warm and spicy curry powder and the bright flavors of lime and cilantro this curry chicken salad is sure to win you over. As much as we love our Waldorf Chicken Salad, the spicy and antioxidant-rich curry makes this one a delicious and robust salad that we keep on rotation for our menu.

It's simply one of our favorite recipes when we've got cooked chicken on hand - either leftover from a roast chicken or a store-bought rotisserie bird. Turning leftovers into a lunch wonder is what we're all about!

Paleo and Portable and Perfectly Craveable.

We've packed this Curry Chicken Salad full of fresh veggies and suggest serving them in butter lettuce or leaves of fresh romaine lettuce to up your veggie quotient even more. They're Whole30-friendly and made without any added sugars when you use a clean mayonnaise.

We like the avocado oil-based mayonnaise from Primal Kitchen for it's mild, neutral flavor, creaminess, and convenience - not to mention lack of preservatives or added sugar.

Save 20% on all Primal Kitchen

Shop Now & Save 20%

Ingredients for this Whole30 Curry Chicken Salad

Chicken - cooked and cubed or shredded chicken. You can use leftover chicken or store-bought rotisserie chicken.

Mayonnaise - we like using Primal Kitchen mayo, but you can always use what you have on hand. Use vegan mayo for egg-free.

Curry powder - we love this budget-friendly, organic curry powder, but you can use what you have on hand.

Lime

Salt

Apple - any apple will work so use your favorite variety.

Celery

Red onion - we use a red onion for this recipe, but if you prefer a yellow or white, that will work too!

Raisins - a little added sweetness from raisins, be sure to choose soft and plump raisins.

Cashews - dry-roasted cashews (like these) are our first choice because they don't contain any added oils

Cilantro

Confused about poultry labeling? Check this post out to learn all about how to choose the best chicken in the grocery store.

Let's make this warm and spicy curry chicken salad

1. In a medium bowl mix together the mayonnaise, curry powder, lime juice, and salt.

2. Next, add the cooked chicken, diced apple, celery, and onions and stir until well combined.

3. Fold in the raisins, cashews, and cilantro.

4. Serve in a lettuce wrap, on a bed of greens, in a tortilla, or between slices of your favorite bread.

How to keep this curry chicken salad

Whether you're prepping this curry chicken salad ahead of time for easy grab-n-go lunches, or you have leftovers after serving for your dinner, store the salad in a covered container in the fridge for up to 4 days.

Our Favorite Meal-Prep Containers

Buy These Containers

How to serve this salad

As a sandwich - we all love a good sandwich, right? Grab your favorite kind of bread, gluten-free if you prefer, and whip up a classic chicken salad sandwich and top it with a large lettuce leaf, sprouts, an extra sprinkle of cilantro, and cracked pepper.

In a lettuce wrap - A light and crisp lettuce wrap is a delightful way to enjoy this chicken salad. Wrapping up a hefty spoonful of curry chicken in each lettuce wrap gives it an easy-to-grab feel and is perfect for packed lunches. Using a lettuce wrap makes this meal Whole30-friendly!

Wrapped in a tortilla - Grab your favorite tortilla and roll up a hearty spoonful of curry chicken salad for a splendid meal.

Over a bed of greens - Choose your favorite mixed greens, add to a large bowl, and top with curry chicken salad for another Whole30 option.

Served on top of cucumber slices and/or crackers - A lighter version of serving and enjoying this chicken salad is to top crisp cucumber rounds and/or crackers of your choice.
Wondering how to make the perfect chicken breast for this salad? We've got you covered with our How to Make the Perfect Chicken Breast tutorial.

The Best Meal Planning App

Try Real Plans

Looking for more chicken salad recipes to try? Try these:

This cool and creamy chicken salad gets a little exotic with the addition of antioxidant-rich curry powder, crisp vegetables, and crunchy cashews.

© The Real Food Dietitians

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All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Nourished Recipes so credit is given where credit is due. Thank you!
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.

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With Indian-inspired flavors, this Curry Chicken Salad is delicious and nutritious. Easily made with antioxidant-rich curry powder, crispy vegetables, and crunchy cashews, this is one salad you'll want to make again and again. Enjoy as a sandwich with gluten-free bread or in lettuce wraps to be Whole30-friendly curry chicken salad.

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In The Know | Official Trailer | Peacock Original

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Podcast - Films to be buried with (Brett Goldstein)

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Podcast - Films to be buried with (Brett Goldstein)

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Raw pumpkin seeds
Raw sunflower seeds
Raw cashew pieces
Raw pecan halves (chopped)
Millet (1/4 cup)
Olive oil
Vanilla
Himalayan salt
Cinnamon
Cardamom
Cayenne

Mix together all the seeds and nuts (amounts to your preference.  Can all be equal amounts
[ about 1-2 cups each], more seeds than nuts, more nuts than seeds…)

Soak millet for about 5 min just to soften, then add to the mix

Add some olive oil and mix to coat.  (Maybe 2-3 teaspoons?)

Salt
Splash of vanilla (1-2 tsp?)
Add to your liking:
Cinnamon (a bunch)
Cardamom

Little cayenne if desired

Mix all together well

Add 2-5 tablespoons of raw honey.  (If thick, May need to soften it first by putting jar in warm water)

Mix well

Spread on a baking pan with parchment paper

Put in convection oven on 160-175 for several hours.  Increase temp to 200 toward the end to make it crunchier.

Can add dried fruits to this near the end.  This part you have to play with so they get baked enough and can be stirred in on the pan, but not burned crisp.  I’ve been leaving them out just to keep it simple.

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East: 120 Vegetarian and Vegan recipes from Bangalore to Beijing

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East: 120 Vegetarian and Vegan recipes from Bangalore to Beijing

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East: 120 Vegetarian and Vegan recipes from Bangalore to Beijing

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East: 120 Vegetarian and Vegan recipes from Bangalore to Beijing [Sodha, Meera] on Amazon.com. *FREE* shipping on qualifying offers. East: 120 Vegetarian and Vegan recipes from Bangalore to Beijing