One of the best things about not working nights this summer (fingers crossed) is the chance to participate in #fitblog! I was really confused when I heard about this, but it’s basically a huge chat with other healthy living bloggers.
Someone moderates each week and asks a few questions, which everyone has the chance to respond to. It’s really fast paced, but I loved it- I’ve already discovered a ton of new blogs! One of the questions asked was ‘What current action / habit keeps you from being your healthiest right now?
My answer is without a doubt overeating. Although I haven’t binge eaten in a while, I know there are days where I eat too much from stress / boredom / the comfort of slipping into old habits. Ironically, one of the biggest things that triggers me to overeat is feeling overweight.
I’ve mentioned that I want to lose the 25 pounds I put on when I was training for the Long Beach Marathon, and I thought that the fact that I haven’t binged would be enough. It’s not- I’m heavier now than I was then, despite my best efforts to lose weight.
I know it seems like all I do is eat sweets (and that’s partially true) but I’ve been watching my portions to seemingly no avail. I exercise frequently. I eat way more vegetables than I used to- and my pants are getting tighter!
I don’t want to come across as whiny and miserable, but this question really got me thinking. It’s really hard to commit to healthy habits- which I feel I’ve been doing lately- and to not see results. I’m not expecting an overnight change, but the fact that I am gaining weight instead of losing- or at the very least, maintaining- is really frustrating and makes me want to overeat.
Okay, enough heavy talk (no pun intended!) It’s time for another nut butter recipe! If giving up nut butter would make me lose weight, I would never do it. I refuse to ever fear fats again. Nuts are full of healthy monounsaturated fat, so grab a spoon! (Although it sounds like a lot of you skip the spoon and eat it straight off your finger…)
Cookies ‘N Cream Cashew Butter
- 1 pound cashews.
- Oil as needed.
- 1 1/2 teaspoons cinnamon.
- 1 teaspoon vanilla extract.
- 8 creme-filled cookies, broken into chunks.
- Roast the cashews at 325 degrees for 15 or 20 minutes.
- Let cool for five minutes and then process in your food processor.
- Add cinnamon and vanilla extract and process until smooth.
- Add enough oil to make it really creamy and process again.
- Dump the cashew butter into a bowl with the cookie chunks and stir to combine.
Cashew butter doesn’t really need any oil- it’s a pretty soft nut and comes together really well- but a little oil makes it super creamy and much easier to stir cookies into!
- Ease of Butterization: Very easy! Just as easy as peanut butter.
- Consistency: Like cookie dough, crunches and all!
- Sweetness: Sweet! It is SO good! My sister made a comment about how she couldn’t believe she used to love store-bought nut butter. We are totally spoiled now!