One Ingredient, Three Ways: Walnuts Edition

Gentle Readers, The Practical Cook does not change her cabinet stores wildly at the hint of every new food trend. Remember when nuts were forbidden fruit? And then they were okay, in small doses. Apparently walnuts will turn you into a genius, and that brings us to today’s post.

The Practical Cook buys walnuts in bulk!

The Practical Cook buys walnuts in bulk!

I love walnuts, and thankfully The Practical Cooks Junior do, too. When they outsmart me, as they do repeatedly, I sometimes regret my snack choice. But I digress. Here’s how to bring more walnuts into your world.

One Ingredient, Three Ways: Walnuts Edition

1. With Apples. For those who feel walnuts have an inherent bitterness, pairing them with apples brightens both ingredients. Great in a parfait, on a salad, or just tossed together in a bowl as a simple, balanced snack.

Apple Walnut Parfait!

Apple Walnut Parfait!

2. For Dessert. Try it in place of pecans in your favorite pie, in chocolate chip cookies, or as Moroccan French Toast.

Morrocan French Toast

Moroccan French Toast

3. In Oatmeal. Pair walnuts with blueberries and a drizzle of maple syrup for a high-impact breakfast with protein.

Steel-Cut Oatmeal in a Bathtub-Sized Bowl

Steel-Cut Oatmeal in a Bathtub-Sized Bowl

Walnuts are a great way to add some protein to a sugary breakfast, as a trail mix component, and as a grab and go snack.

What’s your nut of choice? Are you a walnut fan? Post a comment below!

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Tomorrow, The Practical Cook opens up the confessional booth. Tune in to find out.

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Filed under One Ingredient Three Ways, Snacks

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