*This post is sponsored by Blue Diamond Almonds.
I was really excited to try out two brand new flavors from Blue Diamond this month: Honey Roasted Vanilla and Honey Roasted Chipotle.
I had to stop myself from eating them all straight from the can right away — and think about how I could use them a little more creatively.
Of course I did sample both flavors first. And true to Blue Diamond’s brand, all the almonds were just covered in flavor and seasoning. My taste buds are just drawn to it — aka addiction!
Lunch: Chicken Spinach Salad w/ Honey Roasted Vanille Almonds
- Grilled Chicken
- Dried Cranberries
- Clementine Pieces
- Chopped Honey Vanilla Blue Diamond Almonds
- Optional: Goat Cheese
- Light Poppyseed Dressing
I get stuck in salad ruts all the time — and often have to come up with something new to spice my lunches up. This totally did the trick. All the seasoning on the almonds really flavored the salad and all of these things went together really well!
Dinner: Honey Roasted Chipotle Almond Crusted Salmon & Shrimp
- Sizzlefish Salmon
- Frozen Mini-Shrimp
- Crushed Honey Roasted Chipotle Blue Diamond Almonds (I used my Ninja!)
- Eggs to Coat the Seafood
- Coat, Crust & Bake!
I added a side kale salad with tomatoes and really liked this combo. You’ve seen me make crusted seafoods before and this was no different.