Breadcrumbs...But not really at all

Given that it's Monday, I'm going to keep it real. Like, for reals real. I love to eat well. I really do. But I also love BREAD. Ugghhhh what's a girl to do? I love bread - big ol' crusty hunks of it, thin toasted slices of it, even crumbed up bits of it. Breaded things are also on the top of my list. Pork chops, asparagus, artichokes, chicken cutlets. I just think life is better with bread. But I also think my body likes me better when I don't eat so much bread. So as you can see, I was having some issues. I mean - MAJOR issues. I was researching for a new recipe, and wanted to have the effect of a breading on top of some roasted veggies. I had a legit lightbulb moment guys. I mean, why I hadn't thought of it before is beyond me. (And I am SURE I'm not the first person to think of it - this is just my version/genius moment... humor me.) I use almond meal ALL the time in place of bread - so why not just make breadcrumbs with it? So I made them. I.literally.died. So delicious, so ridiculously like breadcrumbs, and so perfect on everything. Vegetables, meats, over spaghetti squash. I actually don't think you should waste any more time ... make these now. Please and thank you.

  • 2 C slivered blanched almonds, toasted
  • zest of 1 lemon
  • 1 clove garlic
  • small handful of fresh parsley
  • 1/4 t chili flakes
  • salt and pepper, to taste
  • drizzle of extra virgin olive oil
  • Combine all ingredients in a food processor.
  • Press go, and process until the almonds are fine, and the mixture resembles the look of "seasoned" breadcrumbs.
  • Taste for seasoning and adjust if necessary.

These will store for a few weeks in the fridge in an airtight container.