Crunching on whole almonds? Been there, done that. Here are 5 creative ways to use almonds in meals and snacks.

In a previous post I listed almonds as one of six foods I eat every day. I adore them, and aside from being delicious and filling, research on the health and weight-loss benefits of these gems just keeps piling up. A new Penn State study concluded that swapping a carb-y snack for an ounce and a half of almonds (about 33 whole nuts) helped lower â€œbadâ€ LDL cholesterol, as well as reduce both belly and leg fat (impressive!).

While it's super easy to eat them â€œas isâ€ (think: adding them to yogurt or sprinkling them on a salad), there are plenty of other ways to incorporate almonds into meals and snacks. Here are five of my favorite simple, healthy combinations.

In smoothies

If you have a powerful blender you can use whole almonds, but almond butter easily whips into any smoothie. In addition to adding nutrients, including vitamins, minerals, antioxidants, and bonus protein, the good-for-you fat in almonds boosts the absorption of antioxidants from the produce in your drink. I have dozens of favorite blends, but one of my go-tos lately is a cherry-chocolate-almond combo made with: a cup of frozen cherries, handful of fresh spinach, half a cup each of almond milk and water, tablespoon of almond butter, scoop of pea protein powder, tablespoon of organic non-alkalized cocoa, half teaspoon of vanilla extract, and dash of cinnamon. Heavenly.

As a crust for lean protein

Rather than breading proteins before cooking, you can use almonds as a crust. For a super simple version, just toss crushed almonds or almond flour (sometimes called almond meal) with herbs of your choice, brush your protein with Dijon mustard or dip into a lightly beaten egg, press with the almond mixture, and bake (400Â° F for 8-10 minutes is about right for white fish). Serve over a bed of steamed greens with a small portion of whole food starch, like roasted fingerling potatoes. Delish!

As a crumble topping

After warming either fresh of frozen fruit on the stove top, I cover it with a crumble made from two tablespoons of almond butter mixed with a quarter cup of raw or toasted rolled oats, seasoned with either pumpkin or apple pie spice. (Itâ€™s a little messy, but the easiest way to make it uniform is to get right in there with your fingers rather than trying to use utensils.) Itâ€™s ridiculously good on any of your favorite fruits, such as a freshly sliced apple or pear sautÃ©ed in a little water and lemon juice, warmed frozen berries or cherries, or a slightly mashed mini banana.

In a sauce

I had a blast creating more than 100 new recipes for my upcoming book Slim Down Now, and one of my favorites includes a sauce I make from almond butter, thinned with organic low-sodium vegetable broth, and seasoned with fresh grated ginger, garlic, turmeric, and crushed red pepper. Itâ€™s awesome paired with a generous portion of steamed or sautÃ©ed veggies, a lean protein (like shrimp or black-eyed peas), and a small portion of a healthy starch such asÂ gluten-free buckwheat soba noodles or brown rice. Seems decadent, but this healthy dish will leave you simultaneously feeling light, energized, and satisfied.

Added to savory dishes

I add chopped, sliced, or slivered almonds to hot dishes including stir frys, grains like wild rice and quinoa, cooked veggies (who doesnâ€™t love green bean almondine), and even soups like squash, lentil, or tomato. Finely chopped almonds also add flavor and texture to chilled vegetable, grain, bean, or fruit dishes, like vinegar-based slaw, and cold ginger broccoli, three bean, or seasonal fruit salads. Like a great pair of jeans, almonds go with just about everything!

Meet Cynthia Sass at the Health Total Wellness Weekend at Canyon Ranch in May 2015. For details, go to Health.com/TotalWellness.