Go nuts in 2012

A month has passed in the new year, and by now we are aware that all those strict diet and exercise resolutions we imposed on ourselves may not be working out so well. But if you have managed to stick to your resolutions since January 1, for a healthier better you this year, well, kudos to you!

One of the most important things about any health regimen is to create and keep the excitement - always finding new ways to keep you on track. The trick is finding all these 'new power foods'. Have you ever considered the goodness of almonds?

Blue Diamond Almonds and Almond Breeze Milk work great particularly for persons who have soy and lactose allergies, because its gluten, soy and lactose free, excellent for diabetics and a great milk alternative. The benefits of almond milk even match those of dairy products. Almond milk is known for its bone, heart and eye health, and skin-care benefits. To sweeten the deal, it's available in a variety of flavours - original, vanilla and chocolate in sweetened and unsweetened forms.

The benefits of Blue Diamond Almonds and Almond Breeze are only exceeded by the range of options it gives in creating the healthier version of everyday meals. Need a little milk in your tea or coffee? Try some Blue Diamond Almond Breeze Vanilla (sweetened), add some original flavour to your morning cereal or energy shake.

To help you get cracking, here are some awesome recipes to get you through your new regimen - raspberry almond muffins and a banana vanilla shake that is all kinds of smooth going down.

Banana Breakfast Smoothie

Ingredients:

³/⁴ cup Almond Breeze Vanilla/Chocolate milk

1 large banana cut in chunks

1 cup Elle & Vire Yoghurt

Dash of McCormick ground cinnamon

2 tbs Splenda/honey

Directions:

1. In a blender combine yoghurt, Vanilla Almond Breeze, banana, cinnamon and honey.

2. Blend on high speed for one minute and serve.

Number of servings: One

Raspberry Almond Muffins

Ingredients:

1 cup Blue Diamond blanched sliced almonds

2 cups Robin Hood all-purpose flour

²/³ cups granulated sugar

2tsp baking powder

¹/⁴tsp baking soda

1tsp salt

³/⁴ cup warm water

2 tsps McCormick almond extract

¹/² cup butter

2 beaten eggs

1¹/² cups raspberry (frozen)

Directions

1. Preheat oven to 375.

2. Arrange almonds in a single layer on a medium baking sheet and bake in the oven for 5 to 10 minutes or until lightly toasted.

3. Lightly grease a 6-serving muffin pan.

4. In a medium bowl mix flour, sugar, almonds, baking powder, baking soda and salt.

5. In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.

6. Bake for 25 minutes at 350F (175C), until a knife inserted in the centre of a muffin comes out clean.

Servings: Six