A couple weeks ago, I received an email from Blue Diamond, asking me if I was interested in becoming a Blue Diamond Tastemaker. I didn’t even need a second to think about it before replying YES!
You see, I’m kinda obsessed with Nut Thins. As in, right before writing this post, I definitely ate an entire box while watching the Mad Men series finale (did he write the coke ad? did become a hippie? we’ll never know).
Disclaimer: This post is sponsored by Blue Diamond Nut Thins. I received a sample of Nut Thins in exchange for an honest review.
Continuing on with my snack theme– last week I talked about frozen grapes— today we’re going to talk crackers! The reason I like nut thins is because, well, they taste amazing. They’re very crunchy and a little salty. Nut Thins are also gluten free. I have IBS, so when my stomach is upset, eating crackers containing gluten tend to make my symptoms worse. Nut thins are made of almonds and rice, both IBS-friendly.
You can eat them straight out of the box (like I do most of the time), or you can take a minute and prepare yourself a nice wholesome snack. That reminds me of that Babybell commercial on TV where they talk about how snacking has become mindless– so pull up a chair and take time to make yourself a snack!
Except with nut thins, almond butter, and raspberry preserves!
These little bite-size beauties are salty, crunchy, and topped with creamy and sweet. I’ve been on the hunt for a good almond butter that isn’t too “almondy”. I’ve found that Jiff makes a wonderful creamy almond butter. When looking for fruit preserves, be sure to check the label. Many brands use “fruit syrup” or “high fructose corn syrup”.
You can use any combination of nut butter + preserve for this tasty treat. I bet peanut butter + strawberry preserves would be great as well!
Have you tried Nut Thins? Have you ever eaten an entire box like I just did?
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!