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Hazelnut-Chocolate Spread

Posted on by Katie Partridge

It’s one of the world’s favorite spreads, yet most packaged hazelnut-chocolate blends are mostly palm oil (high in saturated fat) and sugar with minimal hazelnuts and chocolate. My recipe emphasizes the two flavors you’re craving and has a minimal amount of sugar. It also keeps in the fridge for weeks, though the spread will likely be gobbled up long before that.

Ingredients

  • 8 ounces shelled and roasted hazelnuts
  • 1 ounce dark chocolate, melted
  • 2 tablespoons extra virgin olive oil 
  • 1/4 cup cocoa powder
  • 1/3 cup sugar or equivalent
  • 1 teaspoon pure vanilla
  • Pinch of fine sea salt

Directions

Place the roasted hazelnuts in a high-powered blender or food processor and process until the nuts turn into a paste. Be patient—depending on your machine it could take 5 to 8 minutes. Add the melted chocolate, olive oil, cocoa, sugar, vanilla, and salt, and process until fairly smooth. Transfer to a lidded glass jar and refrigerate.

Yields about 1-1/2 cups

Skillet Torta

Posted on by Katie Partridge

This is a fun breakfast or lunch dish that can be made fresh…or it’s a great way to add zest to leftover vegetables. It has the cheesy goodness of a quiche but without a heavy crust. I’m giving it a Spanish flair with Manchego, a sheep’s milk cheese, but you can use whatever cheese you like, even a mix of cheeses if you have a little bit of this and a little bit of that in the fridge.

Ingredients

  • 5 large eggs  
  • 1 cup shredded Manchego cheese 
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon fine sea salt 
  • 3/4 teaspoon freshly ground black pepper 
  • 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 4 ounces red onion, finely diced
  • 1 red bell pepper, finely diced
  • 1 jalapeño pepper, seeded and finely diced, or 1 dried chipotle, soaked and diced
  • One 12-inch round corn, whole wheat, or grain-free tortilla 
  • Optional toppings: sour cream, chopped cilantro, salsa, avocado slices

Directions

Step 1

Preheat your oven to 375°F. Whisk the eggs, cheese, cilantro, salt, pepper, and 1 tablespoon olive oil in a bowl; set aside.

Step 2

Heat a 10-inch cast-iron skillet over medium heat. When hot, add the remaining 3 tablespoons olive oil, the red onion, bell pepper, and jalapeño, and sauté until tender. Transfer the vegetables to a separate bowl.

Step 3

Use tongs to place the tortilla in the skillet and press the edges against the sides of the pan. Add back the vegetables and then pour in the egg mixture. Bake until firm, about 20 minutes. 

Step 4

Keeping an oven mitt on the handle of the hot skillet, run a spatula around the edge of the torta and then cut it into quarters. Plate each serving and top with your choice of optional garnishes and a drizzle of olive oil.

Yields 4 servings

Energy-Boosting Hazelnutty Banana Smoothie Recipe

Posted on by Katie Partridge

Here’s a recipe from gut health expert Dr. Vincent Pedre’s The GutSMART Protocol. The gut plays a powerful role in whole-body health and this delicious smoothie will will brighten your mornings!

Ingredients

  • 2/3 cup almond milk (carrageenan-free, unsweetened)
  • 1 teaspoon rice malt syrup or allulose
  • 1/2 teaspoon alcohol-free vanilla flavoring
  • 4 teaspoons almond butter
  • 1/4 cup hazelnuts, chopped, plus 1 chopped hazelnut for garnishing
  • 2 Brazil nuts
  • 1 frozen banana, cut into chunks

Directions

Step 1

Blend all the ingredients in a blender until smooth. Pour into a glass and garnish with the reserved chopped hazelnut. 

Yields 1 serving