Fuel Your Post-Holiday Hustle with California Walnuts!
As the New Year celebrations wind down, it’s time to get back to the grind with wholesome meals that keep you energized and focused. California walnuts are here to help you kick-start your routine with easy, nutritious recipes that fuel your day!
Air Fried Walnut Granola
Ingredients
- 2 tablespoons vegetable oil
- 75g clear honey
- 250g jumbo oats
- 100g California walnuts, roughly chopped
- 3 tablespoons mixed seeds
- 75g sultanas
- 100g dried apricots, diced
- 25g desiccated coconut
Preparations
- Place the coconut oil and honey in a small saucepan and heat until melted.
- Mix the remaining ingredients in a large bowl and stir in the honey mixture to evenly coat.
- Line the tray of the air fryer with baking parchment and add the granola. Air fry at 180°C for 10-15 minutes, stirring a couple of times, or until golden and crispy.
- Spread out onto a large tray to cool completely.
Cooks tip: Store in an airtight container and use over the next few days. You may need to do this in 2 batches depending on the size of the air fryer tray.
Baked Breakfast Walnut Frittata
Ingredients
- 1 tablespoon vegetable oil
- 75g smoked back bacon, trimmed and diced
- 300g Portabello mushrooms, thickly sliced
- 1 clove garlic, crushed
- 200g cherry tomatoes, halved
- 75g California walnuts, roughly chopped
- 6 medium eggs, beaten
- 50g reduced fat mature Cheddar cheese, grated
- 1 tablespoon chopped flat leaf parsley
Preparations
- Preheat the oven to 180°C. Grease and line a 22cm square tin with baking parchment.
- Heat the oil in a large frying pan and fry the smoked back bacon, mushrooms and garlic for 4-5 minutes until softened and golden. Add the tomatoes and 50g walnuts and cook for 1-2 minutes more. Season.
- Transfer to the prepared tin and stir in the eggs.
- Sprinkle with cheese, remaining 25g walnuts and the parsley. Bake for 15-20 minutes until golden and set.
- Allow to cool slightly before cutting into 4 squares.
Cooks tip: Serve 2 portions straight away and serve the other 2 the next day, sliced in toasted ciabatta or French bread, great as a weekend brunch or light lunch. Or cut the remaining squares into smaller pieces for a pack lunch the next day.
Sweet Potato and Chickpea Waffles with Pesto Walnuts
Ingredients
For the waffles:
- 400g sweet potato, peeled and grated
- 100g chickpea flour
- 2 eggs
- 150ml milk (or a plant-based alternative)
- 2 tablespoons of hemp seeds
- 1/2 teaspoon chili flakes
- 1 teaspoon tomato flakes
- 1 teaspoon baking powder
- Salt and pepper to taste
For the dip:
- 120g California walnuts
- 400g high-protein cottage cheese
- 1/2 red and 1/2 yellow bell pepper, finely diced
- 6 radishes
- A pinch of turmeric, coarsely ground pepper and salt to taste
- 2 teaspoons of pesto
- Some freshly chopped basil
Preparations
- Mix the sweet potatoes with the chickpea flour, eggs, milk, hemp seeds, chili and tomato flakes, salt, and pepper until you have a smooth batter.
- Preheat the waffle iron and grease lightly. Pour some of the batter into the waffle iron and bake until golden brown. Repeat this, depending on the waffle iron and its size, until the batter is used up.
- To make the dip, briefly dry roast the California walnuts in a preheated pan, leave to cool. Mix the cottage cheese with the diced bell peppers and finely chopped radishes and season with the spices. Thoroughly mix the walnuts with the pesto and freshly chopped basil and serve with the dip and waffles.
Green Shakshuka with Walnuts
Ingredients
- 1 tablespoon olive oil
- 4 spring onions, sliced
- 150g frozen peas, defrosted
- 150g frozen edamame beans, defrosted
- 1 teaspoon ground cumin
- 1 green chilli, deseeded and finely chopped
- 50g California walnuts, roughly chopped
- 400g can lentils
- ½ x 25g pack coriander, chopped
- 4 medium eggs
Preparations
- Preheat the oven to 200°C.
- Heat the oil in a large ovenproof frying pan and fry the spring onions, peas and beans for 3 minutes, add the cumin, chilli, walnuts and the lentils with the juice from the can, cook for a further 3 minutes. Stir in half the coriander and season.
- Make 4 hollows in the vegetables and crack an egg into each, place the pan in the oven for 7-8 minutes or until the egg white has just set. Seve sprinkled with remaining coriander and extra chopped walnuts, if liked.
Cooks tip: Try replacing 50g each of the peas and beans with 100g asparagus tip, cut into 3cm pieces. Serve with a drizzle of chilli sauce and crusty bread.