Head to the grocery and pick up your favourite tasty cheese and some natural almonds. My pick is the Nimbin Elbo Style cheese I found at Coles.
Natural nuts are generally way healthier than roasted ones. The high heat that is used during the roasting phase develops lipid oxidation products, including trans fatty acids. Put simply - roasting transforms some of the healthy fats in almonds to less than favourable ones.
This is a standard phenomenon that occurs when fats are exposed to high temperatures. The same thing happens to beef jerky when heat is applied in the drying process. Seeing as our biltong dries in ambient temperatures, the precious omega-3 fats are safe and sound.
Macros:
Biltong: 55% protein, 12% fat, 5% carbs.
Cheese: 35% protein, 15% fat, <1% carbs.
Almonds: 21% protein 44% fat 14% carbs.
That’s a low carb, powerfully protein dense snack with a heap of good fats.
Eating biltong this way is the best way to make it last longer. If you select your serving size and then put the bag away, your biltong might just last for more than one day.
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