Whenever I find big bunches of basil on sale, I always feel the urge to make pesto. Pesto is one of my favorite sauces for pasta. Most standard pesto recipes use pine nuts. Mine doesn’t because of two reasons: they are extremely overpriced and I never have any on hand. Instead, I make pesto with almonds.

To make pesto with almonds, you will need 2 cups of fresh basil, 1/4 cup of sliced almonds, 2 cloves of garlic, and a 1/2 cup of oil(can be olive oil or veggie. I’ve made it both ways successfully).

Pull out the food processor. (Yes, this step can be a pain, but it’s worth it. I always make a double batch and freeze the extra.) Puree all of the ingredients until a smooth consistency is reached. Some people like it slightly chunky. Add salt and pepper to taste. I like a hint of red pepper flakes, too.

This should coat a box of your favorite pasta. When I make pesto with almonds, I typically use gemelli or spaghetti. The base recipe is parve, but if you want a meat meal, feel free to put some chopped chicken in. For a dairy meal, add some parmesan cheese.

Pesto pasta makes a wonderful meal when paired with salad and bread. If you’re carb-counting, skip the bread and eat a smaller portion of pasta. Even on a diet, it’s just too good to pass up!

Do you like pesto?

Cinnabon is giving away free iced coffee on 6/7! If your location is participating, you can get one 16-oz cinnamon roll beverage between 1:00-5:00 PM.

Those look so refreshing!

This chicken salad recipe is for the celery haters among us. I’m not a celery hater, but a surprising number of people are. I’m not sure if it’s the taste or the crunch factor; regardless, this recipe should be a universal hit.

It’s surprisingly simple to make and requires few ingredients. All you need is chopped chicken, dried cranberries, sliced almonds, and mayo.

I used 2 pieces of leftover chicken and a 1/2 cup each of the cranberries and almonds. Toss everything into a bowl and mix with your desired amount of mayo. Done! It can be eaten plain or made into some very tasty mini bagel sliders.

Chicken salad is perfect for hot summer days when you can’t even think of turning on the oven. (Yes, today was like that for me, 81 degrees!) I served these sliders with grapes, carrots sticks, and citrus chillers. The combination was very refreshing and filling.

I can easily eat 4-6 sliders and Hungry Bear (my guy) said after eating one that he’d like a dozen, so make extra.

Do you like chicken salad?

If you’re looking for a healthy snack that’s high in fiber and low in chemicals/preservatives, try this recipe for Roasted Chickpeas. I absolutely love ’em—especially when a “mindless munchies” attack happens. These are so much better for you than devouring chips or crackers.

To make roasted chickpeas, you will need 1 can of chickpeas (I like Goya), oil, and spices. I used Adobo and red pepper, but you could also try plain salt and pepper, cumin, cayenne, or parmesan cheese.

Drain the chickpeas in a colander and rinse well. Pat dry and put into a mixing bowl. Add 2 TBS of oil, 1 TSP of Adobo seasoning, and 1/8 TSP of red pepper flakes.  Stir until well coated. Transfer to a foil-lined baking sheet. Roast at 400 degrees for approximately 30 minutes. The final product should be crunchy and brown, but not rock-hard.

This should feed 2 people comfortably as a finger food. If you’re serving more, you’ll definitely need to double, or even triple, the ingredients. Roasted chickpeas taste best when fresh, so try to eat as soon as they’re cool. If you do have any leftovers, they make an excellent replacement for croutons in a salad.