- Full Title: Seafood Salads 365: Enjoy 365 Days With Amazing Seafood Salad Recipes In Your Own Seafood Salad Cookbook! [Tuna Recipes, Crab Cookbook, Healthy Seafood Cookbook, Mexican Seafood Cookbook] [Book 1]
- Autor: Henry Fox
- Print Length: 584 pages
- Publisher: Henry Fox; 1 edition
- Publication Date: November 30, 2018
- Language: English
- ISBN-10: B07L1K4B6L
- Download File Format | Size: epub | 1,82 Mb
husband and daughters,
who have wholeheartedly supported me throughout this journey. You are the light of my life.
Introduction: How It All Began
PART ONE: THE PLAN
1. What Is Real Food?
2. Shopping for Real Food
3. Making Changes: Don’t Overthink, Just Start!
4. Getting Your Family on Board
5. Food Budget Tips and Meal Plans
PART TWO: THE RECIPES
Snacks and Appetizers
Salads and Sides
Universal Conversion Chart
List of Recipes by Dietary Need
About the Author
About the Publisher
Introduction: How It All Began
I was a child of the eighties raised in Tennessee by Midwestern parents who, like millions of others, didn’t think too much about where their food came from. We were a fairly ordinary family who shopped at our local supermarket chain, ate boxed cereal (Golden Grahams and Honey Nut Cheerios were my favorites), made our sandwiches on white bread, went out for Chinese food, occasionally ordered pizza, and even celebrated my birthday with a party at McDonald’s (pictured). A favorite family snack was Doritos topped with melted cheese.
That’s not to say my parents didn’t cook. My dad was actually the head chef of the house and frequently made risotto (with white rice) and homemade pasta (from white flour). I even remember him feeding us kids veal at a very young age. My mom wasn’t as fond of cooking, so she was more likely to fall prey to convenience foods like cans of cream of mushroom soup, packets of seasoning mixes, and even the occasional frozen dinner. And while my parents served vegetables at our house, I clearly remember my brother making a point to never eat anything green (he made an exception for cupcake icing). His resistance became a family joke, and, while our parents often served vegetables with dinner, they never really insisted that eating them was a requirement.
While I was happily consuming the Standard American Diet at home in Tennessee, my husband, Jason, spent his first several years of life on his family’s hippie commune in Oregon. It’s hard to imagine anything more opposite to my childhood. If Jason’s parents needed milk they got it from their cow; if they needed eggs they got them from their chickens; if they needed flour they ground it themselves; if they needed honey they’d get it from their beehive; if they needed clothes they went to the thrift store or fashioned their own; and if they needed a new barn they built it themselves (occasionally even naked!). After several years in Oregon my husband’s family started moving around the country and ended up in South Carolina. Removed from their life in Oregon, they started consuming more “industrial” food, but they didn’t totally forget their years of living off the land. My husband was the kid in the cafeteria with the “boring” whole-wheat sandwiches and no Little Debbie snacks. (Not being a huge vegetable or salad person myself, I once asked my mother-in-law if she really liked eating so many vegetables or if she just did it for her health.)
As a young adult I was one of the “lucky” ones who could eat whatever I wanted and easily get away with it. So I did. I’ve always had a very big sweet tooth—and still do—but in the old days I wouldn’t hesitate to satisfy it with Nutty Bars, Swiss Rolls, Snickers bars, homemade chocolate chip cookies, and—even as a new mom— handfuls of brightly colored Skittles.
I wasn’t a total junk food junkie, though. I was adamant that our two daughters eat at least one type of fruit (conventionally grown, of course) at both breakfast and lunch and at least one vegetable with dinner. I did feed them Kraft macaroni and cheese mixed with cut-up highly processed hot dogs ( just as when I was a kid), but my rule was no more than once a week. Looking back I honestly don’t know why I had such a rule. I certainly wouldn’t have been able to explain it, but something about giving them too much Easy Mac just didn’t feel right. I also had my limits on fast food restaurants and long ago voluntarily gave up on some of the more notorious ones like McDonald’s and Taco Bell.
While I enjoyed cooking and had the inclination and desire to feed my family healthy foods, in reality, I was only buying foods that were “healthy” by food industry standards. I had never before read an ingredient label, never been to a farmers’ market, never eaten an entire piece of whole-wheat bread, never shopped at a “health food” store, and never purchased anything that was organic (at least not on purpose). I could never have explained to you what it meant for something to be organic and why it mattered. And I certainly didn’t understand all those “tree hugger” types who cared so much about it.
Meanwhile, my husband would routinely decline my
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s and our desires—that we didn’t know before.
When Mario Batali’s Babbo opened in 1998, it taught us that, yes, we want, maybe even need, beef cheeks and calves’ brains and lambs’ tongues in our food.
Ten years later, Dave Chang’s Momofuku Ko taught us that, given the opportunity, we’d rather enjoy fine dining at a counter, dispensing with the bullshit.
And now Mission Chinese has taught us that we are, in fact, capable of experiencing much more pain while eating than we might previously have thought possible. That we can enjoy food just as spicy—maybe even spicier—than our fellow food enthusiasts in Chengdu and that, like them, we can sit there, sweating and pink-faced, mopping our necks, heads aflame, growing only more gloriously and deliriously happy. That we not only “get” what is going on in a scorching ma po tofu, but we now crave it. Have to have it.
It’s like you live your whole life pretty damn sure that you don’t like pain of any kind. It could be a trio of oiled-up supermodels waving that bullwhip or nipple clamp, but you ain’t having any of it. Then something happens. Life changes. You learn some very dark shit about yourself. And Mission Chinese shows it to you.
But it’s not just about the heat, or the fact that the food is so maddeningly, addictively flavorful. What makes Mission Chinese a game-changing enterprise (I know, it’s a hideously overused term, but stay with me) is not just the democratic everybody-waits-on-line, first-come-first-served ethic, or the fact that the menu reflects, to an unusual degree, what chefs in particular want to eat. It’s not even the whole DIY, over-the-top, supercharged, pleasure-dome-in-a-shithole thing.
It’s the fact that Danny Bowien, and a few others like him—mostly first-generation immigrants from Asia—are changing, redefining, and defining forever what “American cuisine” really is.
America, after all, is a young country. We are still, after all these years, struggling to define in any meaningful way what it is to be American. We are, almost all of us, from somewhere else. Or our parents were. Or our grandparents. We don’t have a national cuisine like the French. Or an imperial one like the Chinese. Our “old school” is mostly from the South—itself a reflection of African culinary traditions and ingredients, Native American foodways, French aspirations, Scots Irish appetites, and cooks who were, by and large, slaves.
The driving engine of gastronomy in America now, and the restaurants determining those things we, as consumers, diners, restaurant goers, and cookbook buyers want, crave, and will soon demand, are places like Mission Chinese and people like Danny Bowien. They are boiling down the Asian immigrant experience into newer, ever more reckless, ever more delicious adventures. They are taking us further and further away from the antiquated notions, long meaningless, of “the way things should be.”
Cuisines—all cuisines—are always changing, constantly in flux. As Chinese culture moved down the China Straits into what are now Singapore and Malaysia, it changed, mutated, taking on the spices of India, the ingredients and traditions of the Malay. With Genghis Khan’s conquests in the West came the spices and flavors of the Middle East and Africa.
Change is good.
So what follows is not just a cookbook. Yes, there are recipes here for some of the tastiest, most insanely flavor-packed, dangerously addictive dishes you are ever likely to find. They are the signature Mission Chinese dishes that set San Francisco, and then New York, afire.
But it’s also a story—a uniquely American one—of how to do everything wrong and have it end up brilliantly, gloriously right.
by David Chang
Danny Bowien is a chef in conflict. Since moving to New York, he’s been cooking under the microscope of public interest and his story shows you just how intense that microscope can be.
But let’s be clear: The attention and the scrutiny are there because Danny makes really good fucking food. It sounds like a throwaway line, “Oh, you make really good food,” but no, it’s a remarkable skill. You have to acquire it, learn it, practice it. It’s not something that many people can do—with Danny, it’s innate. He simply knows how to make things taste really good.
I had tried his food in San Francisco before he came out to New York. And, to be honest, I remember being upset that this motherfucker was doing something I’ve wanted to do forever. Chinese food is far and away the number one thing I eat in my life, and I love the idea of updating it. If I weren’t doing Momofuku, this is what I’d be doing, I thought. But I got over my anger relatively quickly when I saw how well he was executing it. Danny is genuinely innovative in how he thinks about Chinese cooking. He uses his food to tell a story. In a weird way, unless you were Asian you might not have f
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-born chef and an American food writer hooked on Japanese food and culture, sharing a bountiful meal with Japanese flavors prepared on that icon of American casual cooking—a Weber kettle grill. Can the Japanese devotion to grilling translate to our American way of cooking and eating? As we happily devoured Tadashi’s parade of grilled dishes, we were struck by a couple of things. First, we realized how much we love the red-white-and-blue American kind of grilling and how important it is to us. Tadashi discovered this style of grilling when he arrived in America from Japan twenty-five years ago and has been a devoted fan since. Harris, the son of immigrants, grew up with the backyard grill, his dad an avid griller from the moment he came to our shores. For both of us, grilling wasn’t just a way to cook—it was a way to be American.
We also were amazed how well Japanese flavors worked with grilled foods beyond traditional Japanese dishes. While classic Japanese grilling means skewers or thin slices of beef (Japan is a chopstick culture, after all, so no knife and fork), Tadashi’s brainstorm was to apply these same great flavors to the steaks, burgers, chops, whole chickens, and other chunks of irresistible flesh, as well as delectable veggies, that we love to grill here in America.
Meat in Japanese Cooking
Eating meat has been central to traditional diets across the globe, from beef in Europe to pork in China, but not so in Japan. Starting around the year 675 A.D., the Japanese emperor began prohibiting the consumption of meat on religious grounds; both Buddhism and Shintoism, the two major religions, had injunctions against killing living creatures. The ban started with the clergy, then spread to the general population, who avoided most animals (seafood was allowed and didn’t fall under the taboo). Hunters deep in the countryside, though, continued to bag game (boar was euphemistically called “mountain whale,” perhaps to make it more palatable), and certain “medicine eating” of meat was accepted. All this changed in the mid-nineteenth century, when Japan reopened to the world after 300 years of isolation. Westerners arrived, with their Western ideas about meat—which was, basically, unless you ate it, you’d be a ninety-pound weakling for life. The Japanese military soon incorporated meat into soldiers’ diet to treat the wounded and feed the navy, and restaurants specializing in meat (interestingly, chicken was more prized than beef at the time) started popping up. Enjoying meat was considered modern eating, and its popularity spread quickly.
Three Key Marinades
We think all the marinades in the book are amazing, but keep these three in your back pocket, always. They’re simple, fast, and will make anything you throw on the grill taste fantastic.
Garlic–Soy Sauce Marinade, for all red meat
Yuzu Kosho Marinade, for chicken, pork, and fish
All-Purpose Vegetable Marinade in a Hurry
For much of Japan’s history, eating meat was taboo (see “Meat in Japanese Cooking”), so Japanese cooks intuitively developed ways to infuse a satisfying, meat-like savoriness to foods, but without the meat. The key reason why traditional Japanese seasonings make food so yummy is because they’re fermented, a process that naturally releases profound flavor compounds in ingredients (see “The Power of Fermented Japanese Ingredients”). Those compounds are what’s called umami. You might not be familiar with the word, but you already know the taste. You sense it whenever you bite into a chunk of fine Parmesan, a perfectly ripe heirloom tomato, or a sizzling porterhouse; it’s that almost indescribable mouthwatering savoriness that beckons you to eat more. And when these flavors meet fire, they create an even greater taste explosion, with the natural goodness of meat, poultry, fish, or veggies marrying with the umami intrinsic to the seasonings and the God-it’s-making-me-salivate caramelization and char. Umami, rather than the butter or acidic vinegar used in Western cooking, is the secret flavor weapon here. Now think how much more incredible a piece of already amazing meat will taste enhanced with natural seasonings bursting with this meat-like savoriness. That’s the idea behind the Japanese grill.
OUR SIMPLE AND INCREDIBLY DELICIOUS APPROACH TO GRILLING
The dishes in our book are a collection of traditional Japanese grilling techniques, like authentic yakitori, shioyaki (salt grilling), and other favorites, as well as contemporary recipes tuned to the way we grill in America. Big juicy steaks, pork chops, whole chickens, and American-style fillets of fish aren’t typical eating in Japan, but, as Tadashi discovered early on, taste fantastic with Japanese flavors. The marinades in our book, we think, pair perfectly with the main ingredients in the recipes. But you can also try them with other ingredients if you’d like; they’re
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off a piece near the bottom and eat it raw. If the skin is woody or stringy, peel the bottom third or so away. The skin nearest the top will be the most tender.
Whatever the color or size, look for firm, unblemished spears with bright color. The cut ends should not be too hard, although a little woodiness at the base prevents the stalk from drying out. Store asparagus like cut flowers—make a fresh cut at the bottom and set the spears in a vertical container filled with about 1 inch of water. Place a damp towel over the tips to keep them from drying out, until you are ready to use them.
ROASTED ASPARAGUS WITH GREEN GARLIC AND RADISHES
This vibrant side dish pairs asparagus with radishes quickly roasted together. Perfect with an Easter ham, the recipe also fits into a Mother’s Day brunch menu or adds seasonal flair to any weekday meal.
1 pound standard or large asparagus
1 bunch radishes (reserve tops for another use)
1 stalk green garlic, thinly sliced (or 1 small garlic clove, finely chopped)
Freshly ground black pepper
1 to 2 tablespoons extra virgin olive oil
Heat the oven to 400°F. Wash the asparagus and trim away the base if woody. Pat dry. Slice the spears into 1-inch pieces and place in a large bowl. Wash the radishes and trim off the taproots. Quarter the radishes and add to the bowl. Add the green garlic, season with salt and pepper, drizzle with olive oil, and toss to combine. Transfer the mixture to a wide baking dish or baking sheet and spread out in a single layer. Roast on the middle rack of the oven until just tender, 10 to 15 minutes. Serve hot or at room temperature.
GRILLED ASPARAGUS WITH BREBIS AND BREAD CRUMBS
Temperature plays a critical role not only in cooking but also in eating. Consider what happens to asparagus when it briefly meets hot wood smoke and then is chilled before serving. The spears become refreshingly crisp, with a deep meaty flavor that tastes even better over a thick smear of creamy brebis, the sheep’s milk equivalent of fresh chèvre. Olive oil bread crumbs add a layer of savory crunch to the cheese in the same way that a graham cracker crust complements a cheesecake.
1½ pounds standard or large asparagus
2 to 3 tablespoons extra virgin olive oil, plus more for drizzling
Freshly ground black pepper
¼ cup (2 ounces) brebis (or chèvre)
¼ cup Olive Oil Bread Crumbs
2 medium radishes, halved and thinly sliced
½ teaspoon fresh lemon juice
4 teaspoons loosely packed chopped fresh mint
Grill the asparagus: Heat the grill to high. Wash the asparagus and trim away the base if woody. Pat dry. Lay the spears on a baking sheet or flat surface. Drizzle with olive oil, season lightly with salt and pepper, and toss to coat.
Lay the asparagus spears on the grill, perpendicular to the grill grates so they don’t fall through. Do not crowd. Lightly char 30 seconds to 2 minutes per side, depending on the thickness of the spears, turning with tongs. Be sure not to overcook, as the hot asparagus will continue to cook once removed from the grill. Transfer to a plate in a single layer to cool. Cover and refrigerate until ready to use.
Assemble the salad: Place 1 tablespoon brebis in the center of 4 plates. With the back of a spoon, smear it across the middle of the plate. Sprinkle 1 tablespoon bread crumbs across the cheese. Lay the asparagus in a single row across each of the plates. In a small bowl, toss the radish slices with the lemon juice and a pinch of salt. Garnish each portion with some of the radishes and sprinkle with mint. Drizzle each salad with more olive oil if desired.
OLIVE OIL BREAD CRUMBS
I like having these around to sprinkle on salads or add to simple pasta dishes. They taste like well-seasoned garlic bread in the form of a crispy fine crumb.
About 1 cup
½ loaf rustic sourdough bread or a baguette, preferably stale
1 tablespoon finely chopped green garlic (or 1 small garlic clove, finely chopped)
¼ to cup extra virgin olive oil (enough to saturate crumbs)
Fine sea salt
Heat the oven to 300°F. Cut the bread into 1-inch cubes and spread in a single layer on a baking sheet. Bake until completely dry but not browned, 10 to 15 minutes. Remove from the oven and let cool. Working in small batches, transfer the toasted bread to a blender and blend into fine bread crumbs. Do not fill the blender pitcher more than one-fourth full. Transfer the bread crumbs to a wide skillet. Add the green garlic and olive oil (just enough to saturate), and season with salt. Turn the heat to medium-low and cook, stirring constantly, until the crumbs are lightly browned. Taste for seasoning and adjust as needed.
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aining boosted eight active women’s fat-burning ability by 36 percent. Importantly, your metabolism stays elevated for far longer—up to 24 hours, burning up to 120 additional calories (twice as many as low-intensity exercise)—after a high-intensity workout, so you see results fast.
All that fat burning translates into a leaner you in half the workout time. In a study of 18 women, Australian researchers found that those who performed superfast fat burning workouts that included 8-second sprints followed by 12 seconds of recovery 3 days a week lost about 5½ pounds during the study period while a similar group who pedaled twice as long at an average pace actually gained a pound of fat over the same period. Even better, the weight you lose is pure fat. In one study from Laval University, researchers found that even when HIIT exercisers burned half as many calories during their actual workout sessions, they still lost nine times more fat after 15 weeks of working out than their traditional long-cardiobout peers did after 20 weeks.
The benefits don’t stop at weight loss. HIIT workouts also help you get fitter faster (so you have more energy for everything you love to do). In a striking head-to-head showdown, Canadian researchers found that a group of exercisers who cranked out short stationary bike workouts that included a series of 30-second sprints 3 days a week improved their fitness by about 30 percent—nearly identical to the improvements made by a similar group of exercisers who pedaled for 1½ to 2 hours at a lesser intensity. Interval training is also the ticket for better health. Researchers in Norway reported that interval training was far more effective for reducing blood pressure, controlling blood sugar, and improving cholesterol than traditional one-speed workouts.
When you stop and think about how your body works, all of this seemingly counterintuitive science suddenly makes a lot of sense. Our bodies are built to adapt to the work we demand of them. When you get up and go out the door for a leisurely jog, you’re asking your slowtwitch (endurance) muscle fibers to wake up and get to work, but all those fast-twitch (speed and power) muscle fibers go largely untapped. Over time, many of the neurons that once served fast-twitch fibers will get rewired to serve their slower counterparts. Others will die off. Turning up the intensity of your workouts not only gives you firmer, more shapely muscles by tapping in to all those unused fibers (think Dara Torres), but also fast-tracks your fitness gains, says HIIT training researcher Martin Gibala, PhD, professor of kinesiology at McMaster University. “High-intensity exercise kind of shocks your system. Your body thinks, ‘She’s making me do some really hard work,’ so it increases your total exercise capacity—your ability to use oxygen and burn fat—in a fraction of the time than if you’d exercised less intensely,” he says. In fact, according to neuromuscular researcher Christopher Knight, PhD, of the University of Delaware, there’s an almost immediate effect when you tap into your fast-twitch fibers with strength training and/or high-speed intervals. “We’ve found that you can increase your fast-twitch firing rates after just 1 week of training,” he says.
Percent more calories you burn after doing back-to-back sets of two different exercises (supersets) compared with sets that let you rest between moves, according to the Journal of Strength and Conditioning Research.
That’s the genius of the Superfast Workout Plan. You combine 15-minute resistance-training workouts with 15-minute HIIT workouts to lose the most weight. Scientists already know that combining cardio and resistance training works faster and better than either alone. When Pennsylvania State University researchers put three groups of overweight people on a diet and then had them do cardio, resistance training and cardio, or no exercise at all, they found that though each group lost roughly 21 pounds, the lifters dropped 6 more pounds, or 40 percent more, of fat (which, remember, takes up more room than muscle and doesn’t look nearly as nice). That’s right, nearly every ounce they lost was in the form of fat, while the other two groups dropped precious metabolism-revving muscle as well. Now you get to reap all these rewards in a fraction of the time you ever thought possible.
But the 15-minute secret doesn’t just give you the shortest, most effective workout on the planet. You’ll also:
1. Trade Fat for Muscle
Whether you want to be bikini ready or are just looking to boost a sagging bottom, 15 minutes is all it takes. Premiere strength-training researcher Wayne Westcott, PhD, CSCS, instructor in the exercise science department at Quincy College in Massachusetts, confirms that when you choose your exercises wisely, a handful of moves—just four in some cases—is all you need to change your body composition. “Navy research shows you can get tremendous ove
¼ cup unsweetened apple juice
1 tablespoon light agave nectar
In a medium saucepan, combine the strawberries, raspberries, blackberries, blueberries, apple juice, and agave. Bring the mixture to a boil over medium-high heat. Lower the heat so that the mixture simmers and cook until the fruit is soft but not mushy, 8 to 10 minutes. Remove the pan from the heat and let cool at least slightly before serving. Stored in a covered container in the refrigerator, leftovers will keep for up to 5 days.
per serving: Calories 93; Protein 1g; Carbohydrates 23g; Dietary Fiber 6g; Sugar 17g; Total Fat 1g; Saturated Fat 0g; Sodium 3mg
Chia Seed Pudding
chia seed pudding
This is a real treat: a no-cook creamy pudding that’s good for you. Once plumped in almond milk and creamy yogurt, chia seeds remind me of tapioca—only they are high in omega-3s and fiber. Chia seeds can be found in some grocery stores these days as well as in natural foods stores. The great part, too, is that you make this pudding the night before. Come morning, you just pull it out of the fridge and top it with some almonds and fruit, and breakfast is ready. serves 4
1 cup vanilla-flavored unsweetened almond milk
1 cup plain low-fat (2%) Greek yogurt
2 tablespoons pure maple syrup (preferably grade B), plus 4 teaspoons for serving
1 teaspoon pure vanilla extract
⅛ teaspoon kosher salt
¼ cup chia seeds
1 pint strawberries, hulled and diced
¼ cup sliced almonds, toasted (see Cook’s Note)
In a medium bowl, gently whisk the almond milk, yogurt, the 2 tablespoons maple syrup, vanilla, and salt until just blended. Whisk in the chia seeds. Let stand for 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
Spoon the pudding into 4 bowls or stemmed pudding glasses, mound the berry mixture on top, and serve.
To toast sliced almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350ºF oven until lightly toasted, 6 to 8 minutes. Let cool completely before using.
per serving: Calories 215; Protein 9g; Carbohydrates 27g; Dietary Fiber 8g; Sugar 17g; Total Fat 10g; Saturated Fat 2g; Sodium 112mg
Every Sunday morning Todd cooks breakfast and makes his famous egg scramble surprise; the ingredients vary according to what we have in the refrigerator. Sometimes Jade helps him and sometimes she climbs into bed with me to snuggle.
Then it’s mommy-and-me time with Jade; we make popcorn and watch a movie or get our nails done together. Jade always has her favorite Sunday afternoon snack, a chocolate croissant, and then we have family dinner. Todd and I alternate reading to Jade each night. On Sundays, we pick a book with multiple characters and Todd and I act them out with Jade. She especially loves to do this with her princess storybooks! It’s the perfect end to family day.
Orange-Scented Almond and Olive Oil Muffins
orange-scented almond and olive oil muffins
I love to take these muffins to Jade’s school for breakfast for her classmates to share. One of the ingredients is almond flour, which I love to use for baking because it adds flavor and protein to replace some of the usual white flour. Almond flour also makes the muffins light and nutty and pairs so well with the sweetness of orange juice and zest. Make a batch of these, freeze them, and then reheat as needed in a low oven. makes 12 muffins
⅔ cup sugar
3 large eggs, at room temperature
Grated zest of 1 medium orange
⅓ cup fresh orange juice, at room temperature
¼ cup extra-virgin olive oil
3 tablespoons plain low-fat (2%) Greek yogurt, at room temperature
¾ teaspoon pure vanilla extract
¾ teaspoon pure almond extract
1 cup all-purpose flour
⅔ cup almond flour
1½ teaspoons baking powder
¼ teaspoon fine sea salt
⅓ cup sliced almonds, toasted
Position an oven rack in the center of the oven and preheat the oven to 325ºF. Line 18 muffin cups with paper liners.
Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange zest and juice, olive oil, yogurt, vanilla, and almond extract.
In a separate bowl, whisk together the all-purpose and almond flours, baking powder, and salt.
In batches, stir the flour mixture into the egg mixture until just blended. Stir in the almonds. Pour heaped ⅓ cupfuls of the batter into the prepared muffin cups. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Cool in the pan on a wire rack for at least 20 minutes before serving.
per muffin: Calories 200; Prote