Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
Hello. I kind of feel like a zombie. I’ve spent most of my Sunday horizontal, trying to get a migraine to go away. It seems to have worked, thanks to a chat with my father-in-law, who is a doctor. Hooray for significant doses of painkillers!
I managed to actually take some photos this afternoon, thank goodness. Otherwise this would be an interesting week for the blog! I actually made these nuts last week, and I can’t believe how easy they were to make. They might have the best ROI of anything, ever.
They took maybe five minutes to make and we’ve been snacking on them ever since. And I mean, three of the ingredients are butter, salt and garlic, so obviously they will be good.
I used this recipe that I found on a new-to-me blog called La Gourmande and didn’t change a thing. Good job, La Gourmande! I will be making these again. Here’s what you need:
1 Tbsp. butter
2 cups of raw almonds
1 Tbsp. rosemary
3 cloves of garlic, minced
Kosher salt to taste
Start by melting the butter in a large skillet (you want everything to touch the heat at once). When the butter is melted, add in the almonds and rosemary. Toss to coat and cook until the almonds are fragrant. Add the garlic and cook for another 30 seconds. Salt and toss once more.
Allow to cool before digging in… if you can 🙂 La Gourmande says you can keep these for a week on your counter top in an airtight container. So far that is holding true!