Olive Oil Poached Marcona Almonds - PCOS-Friendly Recipe
This Olive Oil Poached Marcona Almonds is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 8 ounces Marcona almonds
- 3/4 cup extra-virgin olive oil
- Coarse kosher salt
Instructions
- Marcona almonds, imported from Spain, are rounder, softer and sweeter than their California cousins. You'll often find them roasted in specialty shops, but here, we're cooking our own. Start with cold olive oil, so the almonds spend more time in the pan; they'll emerge golden brown, crisp, super rich, and fresh tasting. All they need to finish them off is a sprinkling of coarse (kosher) salt, but feel free to sprinkle on some smoked paprika, a little rosemary, or a touch of cayenne. If you can't find Marcona almonds, use blanched (skin removed) regular almonds. The almonds cook very slowly so the oil never gets hot enough to degrade. Save the oil and use it on salads or for sauteing.
- Cook the almonds in the oil in a large skillet over the lowest possible heat until lightly golden, 15 to 20 minutes. Lift the almonds out of the skillet using a slotted spoon or a spider and transfer to a paper-towel-lined plate. Sprinkle with salt to taste and serve.
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Frequently Asked Questions
Yes, this Olive Oil Poached Marcona Almonds recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 2 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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