Will I totally date myself by revealing I can’t get Boys II Men out of my head today?

Let’s kick 2012 to the curb with a quick review of some recipe highs, one hilarious recipe low.  And, of course, a new recipe!

Let’s start on a high note.  The readers’ top choices for the year!

In 3rd place, homemade mounds bars.  Remember these? Part of my Freaky Friday Halloween series where I gave my favorite candies a makeover.   Only 4 ingredients- and sweetened with medjool dates.  Yum.

In second place, it’s my vegan and gluten-free cheese garlic crackers. They’re  like cheese straws, thanks to the flakiness of almond flour, with the addition of garlic salt and nutritional yeast.  They are a little tricky to roll out, but worth the effort.

In first place, my gluten- free flourless peanut butter brownie sweetened with applesauce, medjool dates, and 2 tablespoons of honey.  Ha, they’ve got garbanzo beans too.  I love them as a snack.

OK, let’s downshift into a low point.  He he he.

It’s time for some self-mockery and dehydrated haricot verts, or as I called them, haricot vert “fries”.  I stand by my word.  They taste great, all nutty and cheesey.  But avert your eyes if worms make you squeamish.  He he.

And now, I predict the super-star of 2013 will be this simple cheezey nut sprinkle!

With a parmesan-like nuttiness, top your salads, vegetables, and soups or use it like bread crumbs for an effortless dish.

Let’s declare 2013 the year of effortless good health, shall we?

Note: This recipe was shared with the following blog communities: My Meatless Mondays, Melt In Your Mouth Mondays, Make Your Own Monday, Fat Tuesday, Slightly Indulgent Tuesday, Wellness Weekend, Gluten-Free Fridays, Healthy Vegan Friday.

Cheezey Nut Crumbles

From Part-Time Health Nut.com

Serving size: 1 TBSP, Servings: Approx 16, Cook time: 10 minutes

Ingredients

• 1 and 1/2 cups cashews (soaked 2-6 hours in the refrigerator)
• 2 TBSPs extra virgin olive oil
• 2 TBSPs nutritional yeast
• 1 TBSPs garlic powder
• Salt to taste

Directions

1. Pat cashews dry and pulse in the food processor to a fine meal (about 30 seconds).  Don’t over-process and make cashew butter.
2. Heat a large skillet over medium heat and add olive oil.
3. Lightly brown the cashews (7-10 minutes), breaking up any clumps.
4. Add nutritional yeast, garlic powder, and salt to taste.  Stir another minute to incorporate flavors.
5. Store in the refrigerator.

Nutrition information: Serving Size: 1 Tablespoon, Calories: 95,Carbohydrates: 5.2g, Protein: 2.6g, Fat:7.8g, Fiber: 0.8g