Spiced Nuts

Talk about taking raw nuts to another level. Sweet, spicy, and slightly salty. This is a party-worthy snack. I prepared these spiced nuts for my family on Christmas to enjoy before the meal was ready. You can use just one type of nut or a mix like I did. The aroma of these baking in the oven will fill your house and scream the holiday is here!

These spiced nuts would make for a perfect gift idea after you pack them into decorative tins.

Spiced Nuts

Makes 8 oz

Stars of the Show:

• 8 oz raw nuts - I used peanuts, hazelnuts, and cashews.
• 1 large egg white, lightly beaten
• 2 tbsp firmly packed brown sugar
• 1 tbsp sea salt
• 1/2 tsp ground cumin
• 1/4 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1/4 tsp ground ginger

And Action:

Preheat oven to 350 degrees.

Put the nuts in a bowl and add the egg white. Toss to coat the nuts evenly. 

Spray a baking sheet with nonstick spray. Scrape the nuts onto the baking sheet and spread in a single layer. Bake, stirring often to break up any clumps, until the nuts are lightly toasted, 15 minutes. Transfer the nuts to a plate and spread them in a single layer to allow them cool. Personally, I prefer them warm from the oven. Enjoy!

Old Fashioned Peanut Soup

In the Flat Belly Diet Cookbook Old-Fashioned Peanut Soup was the first recipe in the "Soups & Sandwiches" section. I've never heard of peanut soup... possibly why they call it old fashioned. Before my time. Haha! The book states it's a Southern classic. I've never seen it on any menu here in Texas but then again I don't eat out as much as I once did and am not traveling for work like Mr. Sideline Chef anymore.

The Old-Fashioned Peanut Soup is vegetarian and would perfect for a "Meatless Monday" meal. It is especially satisfying when paired with baked sweet potato fries and boiled greens. The peanut butter melts into the broth and melds with the broth and pureed veggies to create a bisquelike texture without any cream.

For my first taste of Old-Fashioned Peanut Soup it was delicious and interesting. I think for my personal tastes the next time I make it I would probably cut the peanut butter in half. If you are a big fan of peanut butter you will most definitely love this soup and it's healthy for you! If you don't like veggies so much this is a soup for you as well since the veggies are pureed and the peanut butter is the star flavor player. Sneaky way to get your veggies!

Old-Fashioned Peanut Soup

Flat Belly Diet Cookbook

Makes 4 Servings (Serving size = 1 1/4 cup)

Stars of the Show:

• 1 tbsp canola oil
• 1 onion, chopped
• 2 ribs celery, chopped
• 2 carrots, chopped
• 1 garlic clove, minced
• 3 cups reduced-sodium vegetable broth, divided
• 1/2 cup creamy natural unsalted peanut butter
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp chopped unsalted peanuts

And Action:

Heat the oil in a large pot over medium-high heat. Add the onion, celery, and carrots. Cook, stirring occasionally for 5 minutes or until the onion softens.

Add the garlic and 2 cups of the vegetable broth. Reduce the heat to low, cover, and simmer for 30 minutes or until the veggies are very tender.

Transfer the soup to a food processor and process until smooth.

Return the soup to the pot and stir in the peanut butter, lemon juice, and remaining 1 cup of broth. Cook for 5 minutes or until the peanut butter melts and the flavors blend.

Ladle into bowls and sprinkle with the chopped nuts.

Nutritional Information Per Serving:

MUFA: Peanut Butter

Calories: 300

Protein: 9 g

Carbohydrates: 18 g

Fat: 22 g

Saturated Fat: 22 g

Cholesterol: 0 mg

Sodium: 156 mg

Fiber: 5 g

Homemade Peanut Butter

When I was younger my mom would occasionally buy almond butter. My brother and I would watch in amazement as mom set the clear plastic cup under the machine at the store and with the push of a button the cup would fill with the almond butter. It was amazing to see the whole almonds change into paste. It was mom's special treat with her special crackers. As a child I didn't understand why mama got special treats and we didn't. Of course we got special treats... just in those moments as a child you don't see it that way.

Being a mama now I understand what it's like to have those special treats. Mr. Sideline Chef once brought home a bag of smoked almonds from a smokehouse he visited while working on the road. It was so thoughtful of him and I wanted to make them last. I would ration them out for itty bitty since he takes after me and could eat an entire can of nuts in one sitting, especially cashews. If I wanted some of those smoked almonds while he was awake I'd sneak into the kitchen and as quietly as could be I'd open the bag and pull out a handful.

Typing this almost makes me feel selfish.

If itty bitty wants or needs anything he always comes first. If he really wanted I would have given the bag of almonds to him but he was happy with his portion and I got to have my special treat that was bought with me in mind.

Nuts have been making an appearance on every shopping list since starting the Flat Belly Diet because of the healthy fats they contain. Peanut butter is another food item that is always in this house. Mr. Sideline Chef requires it for his cheese sandwiches. You read that right. Itty bitty loves "pean-fur san"(dwiches) as well. They are a part of his lunch rotation.

I was giddy when I saw a recipe for homemade Peanut Butter in the Flat Belly Diet Cookbook. While making Old-Fashioned Peanut Soup (recipe tomorrow) I ran out of peanut butter that I had bought from the store. I only had about a tablespoon left and then I remembered the recipe was in the cookbook and I had all of the ingredients to make it homemade instead.

3 ingredients. A food processor. That's it folks! Don't think I can ever buy it from the store again. It's cheaper to make it at home as well. That's a big plus.

The taste of homemade Peanut Butter is unlike the store bought stuff. Much more of a nutty taste, fresh, and I know exactly what went into it. Amazingly simple to make.

Homemade Peanut Butter

Flat Belly Diet Cookbook

Makes about 1 cup



Stars of the Show:

• 2 cups shelled, roasted peanuts
• 1 tbsp peanut oil
• 1 tsp salt (optional) - My peanuts were unsalted so I added the salt.

And Action:

Process all ingredients in a food processor until smooth or to your desired texture. Make sure to use a rubber spatula to scrape down the sides on occasion. Transfer to a jar and keep in the fridge.