Today might be Presidents Day but did you know tomorrow is National Almond Day?

I haven’t done my research to uncover the origins of this very special day, but I suspect a very clever marketer was behind the scenes of this joyous celebration.

By the way, I plan on launching a National Fitness & Spice Day this year. We’ll all have a day off from work or school, there will be sales galore, and probably a parade. Don’t even get me started about the number of Hallmark cards that will be sold in honor of Fitness & Spice Day. More on that later, I don’t want to take away from (cue the confetti) National Almond Day.

Registered dietitian and James-Beard award-winning healthy recipe developer Cheryl Forberg recommends almonds for more than just a satisfying snack. She says,

“Not only are they linked to heart health, but they’re a perfect complement to chocolate and berries.”

Who am I to argue with an award-winning RD? In case you plan on whooping it up in celebration of National Almond Day you might want to add this recipe from Clean Eating Magazine to your dessert tray…

Almond Butter Chocolate Chip Cookies

• 1 cup unsalted almond butter, stirred well
• 3/4 cup Sucanat (I didn’t have any of whatever that is so I used NuNaturals Stevia Baking Blend instead)
• 1 large egg
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3 oz dark chocolate (70% or greater) broken into small pieces

Instructions: Preheat oven to 350 degrees. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate. Drop dough by rounded tablespoons onto parchment-lined baking sheets. Bake for 10-12 minutes or until lightly browned.

I’m not going to lie, these cookies are fabulous and fabulously-simple! And for all of you that are dairy-free, gluten-free, and/or guilt-free, you’re welcome!

Now I really must go make the guest list for the party tomorrow…I’m inviting a bunch of nuts!

The winner of the Chobani giveaway is Danica! Danica won an entire case of Chobani fruit flavor yogurt! She is Cho-lucky!

Good news! I have two prizes for everyone else that entered the contest (and even for those of you that didn’t)…

• A coupon you can download for your next purchase of Chobani
• A great recipe inspired by Chobani T-shirts, because I think CUPCAKES are Nothing But Good!

Nothing But Good Cho-Chocolate Cupcakes

Ingredients

• 1 cup unsweetened natural cocoa powder
• 1 1/4 cup Splenda for Baking, divided
• 1/4 cup vanilla protein powder
• 1/4 tsp kosher salt
• 1/4 tsp baking soda
• 1 cup Chobani Plain 0% Greek Yogurt (NuVal score – 94!)
• 1/3 cup milk (I used unsweetened almond milk)
• 1 T olive oil
• 1/2 tsp vanilla
• 1 whole egg plus 2 egg whites

Frosting:

• 1/2 cup Chobani Plain 0% Greek Yogurt
• 1 T agave nectar (or honey)

Directions
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper cupcake liners.

In a large mixing bowl, combine cocoa powder, 1 cup of the Splenda, protein powder, salt, and baking soda.

In a medium mixing bowl, whisk together Chobani, milk, oil, vanilla, and whole egg.

Make a well in the center of the dry ingredients and pour in wet ingredients. Combine everything with a rubber spatula.

Add egg whites to a large mixing bowl. Whip whites until they begin to get foamy. Add remaining 1/4 cup Splenda gradually to whites. Continue whipping whites into medium-stiff peaks.

Fold whites in thirds into cake batter with a rubber spatula.

Fill each of the 12 cupcake liners 3/4 full with batter.  Bake for approximately 25-30 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and let cupcakes cool.

Combine the Chobani with agave nectar and frost your cupcakes. I topped mine with a piece of dark chocolate, but a red raspberry or strawberry would work nicely, too.

Now, I really must go eat another cupcake…they are Cho-Cho good!