National Pecan Day

Here’s an interesting fact to start off your day: April 14th is National Pecan Day. As silly as that may sound, there are a few good reasons to celebrate the existence of this nut. Pecan is certified as “heart healthy” by the American Heart Association. Due to being rich in good fats, pecans can reduce the risk of heart disease and lower your cholesterol. What makes them more special is that they’re the only nut trees native to North America.

These quick and simple recipes can turn something as silly as National Pecan Day into something beneficial to your diet. But if you are not feeling fancy, grabbing a handful of pecans is just as good to celebrate this day.

Chevre Stuffed Peppers with Pecans


·      4 large jarred red roasted peppers

·      4 ounces of soft goat cheese

·      ¼ cup of basil leaves

·      ¼ cup of pecans

·      ¼ cup of golden raisins

·      1 tablespoon of olive oil

·      salt & fresh ground pepper


1.     While preheating to 450 degrees, cut open each pepper by making a slit on one side and sprinkle salt and pepper. Spread goat cheese down the center and place the basil, pecans, and raisins on top.

2.     Close and press gently each pepper and place on a baking sheet lined with foil. Drizzle olive oil and bake for 10 minutes until goat cheese if bubbling.

3.     Garnish with basil, pecans, and raisins. Serve.

Chocolate Chip Pecan Raw Ice Cream


  • 4 cups of filtered water

  • 2 cups of organic pecans

  • ¾ cup of pitted dates (chopped)

  • 1 teaspoon of organic raw agave nectar (optional)

  • 1 teaspoon of organic raw agave nectar

  • 1 teaspoon of vanilla extract

  • 1 cup of organic dairy free dark chocolate chips


  1. Place all ingredients, except the chocolate chips, into a blender or food processor and blend on high speed for 2 minutes.

  2. Add the chocolate chips and stir with a spoon.

  3. Let it cool for 30 minutes in the refrigerator, then place in the freezer for 2 hours.

Sweet Pecan Fennel Soup


·      2 large fennel bulbs with stalks (chopped)

·      2 tablespoons of olive oil

·      2 large leeks (chopped)

·      1 large white onion (chopped)

·      1 tablespoon of fresh oregano leaves

·      1/6 teaspoon of sea salt

·      3 cups of green tea (brewed)

·      1 tablespoon of honey

·      3 cups of fresh baby spinach

·      ½ cup of plain non-fat Greek yogurt

·      1 teaspoon of orange zest

·      2 tablespoon of fresh orange juice

·      1/3 cup of pecans (ground)


1.     Sauté white onions and olive oil until caramelized for about 5 minutes. Then add fennel and leeks and cook for 10 minutes until soft.

2.     Transfer the mixture into a food processor and add the remaining ingredients. Pulse until smooth.

3.     Serve and garnish with additional Greek yogurt and fresh oregano leaves.

Pecan Protein Smoothie


  • 1 cup of raw pecans (soaked for 2 hours or more)

  • 2 cups of filtered water

  • 2 frozen bananas

  • 3 large romaine lettuce leaves

  • 1 tablespoon of ground flaxseed

  • 2 tablespoons of pure maple syrup

  • 2 teaspoons of vanilla extract

  • ½ teaspoon of cinnamon


  1. Put all ingredients in a blender and blend until smooth.