top of page

Wholly Mother Lemon Spiked Almonds

Updated: Nov 7, 2019

Wholly Mother is a blog run by two of my very dearest friend, Tiffany Brooks and Dianne Schallert. We’ve shared a lot of life together, they are both mothers, wives and friends that I’m constantly learning from and desiring to emulate. Their blog is an overflow of real life mothering, health and wellness… in a world of ‘filtered’ motherhood, Wholly Mother is a breath of fresh, earthy, air.


We all know that almonds are a health food and that they contain lots of healthy fats, fiber, protein and vitamin E. When I first started seriously weight training my coach encouraged me to eat almonds everyday. It was easy to eat them for the first few months but I eventually got bored with them and literally couldn’t look at almonds for a very long time 😂 . . I came across this recipe a few weeks ago and I’ve been hooked. This recipe has helped me get almonds back into my life. Its easy, nutritious and delicious- (the three main things I look for in a recipe) . . What you’ll need:

A few tablespoons of good Olive Oil Marcona almonds Fresh lemon juice and Zest Pink salt Cracked Black Pepper .

Heat olive oil in a skillet. Add desired amount of almonds. Cook till brown. I like mine a little burned. Remove almonds from oil and add remaining ingredients. I love lots of flavor so I added lots of lemon juice but you can add as little or as much as you’d like depending on what you prefer. . . Bonus: you’ll be getting extra nutrients by adding the lemon juice + pink salt


bottom of page