#onefoodtwoways with Joselynne Boschen – Walnuts

Beet Salad with Caramelized Walnuts

Ingredients:
1 cup walnuts
¼ cup granulated sugar
Spinach
Pickled beets
Buffalo mozzarella
Balsamic vinegar

Instructions:
Heat the walnuts in a skillet over medium heat, add sugar, butter and heat for 5 minutes, stirring so that the mixture doesn’t burn.

Leave the walnuts to cool, then combine them with the other ingredients

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Carrot-Cake Muffins

Ingredients:
2 cups brown rice flour
1 cup coconut sugar
1 tbsl cinnamon
1 tsp salt
2 tsp baking soda
2 tsp baking powder
3 egg whites
1 whole egg
1 cup maple syrup
1 1/2 cups apple sauce
2 tsp vanilla extract
3 cups grated carrots (tightly packed)
1/2 cup pecans (chopped)
1/2 cup walnuts (chopped)

+ muffin cases and a muffin oven tray
+ coconut oil spray

Instructions:
Preheat the oven to 300F. Spray the muffin cases with coconut spray, and then in a mixing bowl combine the brown rice flour, cinnamon, salt, baking soda and baking powder. In a separate bowl combine egg whites, egg, maple syrup, apple sauce, and vanilla extract. Mix the wet and dry mixtures together, add in grated carrots, pecans and walnuts, and bake for 30 minutes.

Joselynne Boschen is a Nike Master Trainer and founder of Alpha Sports. See more of her on Instagram, Twitter and Facebook.

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