I ate a whole handful of these chocolate covered cashews the day before I had to go on my yoga cleanse, and they’re super amazing! These will definitely be made in big batches in three weeks. In the meantime, I’m going to be staring at these delicious morsels. And as long as you remember to eat them in moderation (who am I kidding) they’re on the healthy side of desserts!
These took me about 20 minutes to put together and another 20 to harden in the fridge. I decided to melt the chocolate in a bowl over boiling water instead of a microwave. There’s no particular reason, but this way you don’t have to worry about burning the chocolate. You do want to make sure that no water gets in the chocolate. The water will ruin the chocolate. I just mixed the nuts in the same bowl and then laid them out on a silicone mat. To be extra fancy, I topped half of them with salt and all of them with granulated sugar.
Sunday was my first yoga teacher training class and it was both exciting and nerve-wracking. We start with some meditation, and then do the Ashtanga practice, and then we got a chance at leading a class. That last bit was the nerve-wracking part. Getting comfortable guiding people into poses when you’re watching them is definitely going to be the challenge for me, but I’m definitely up for this one! I can’t wait for the next class.
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With yoga teacher training starting on Sunday (SO EXCITED), I think I’ve finally found a vegan cheese that I like! Cheese, for me at least, is one of the things that will be really hard to give up for three weeks. I love putting it on just about everything, so I was hopeful when I found out that my local grocery store carried shredded vegan cheese. It was definitely different from real cheese, and there was something about the texture that just didn’t sit well with me. Making this parmesan substitute definitely restored my faith.
It’s super easy to put together, and all you need is some cashews, nutritional yeast, and salt. That’s it! Cashews are definitely the body of this recipe, but the nutritional yeast gives it that extra punch of flavor. Nutritional yeast is super high in B vitamins and contains other minerals to make it super healthy for you.
This is definitely going to be used to top spaghetti during my first three weeks of the cleanse, and going to be a nice addition to my usual rotation. This would also be amazing as a topping to a baked mac and cheese! I can’t wait for the teacher training to start. The group that will be doing the training with me are all amazing people, and while it’ll be a lot of information it’ll also be a great time!
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San Diego was incredible and so much fun! It was awesome hanging out on the beach with my family, but now it’s time to go back to work. I wanted to make something for my new coworkers as a kind of “nice to meet you” gesture, so I decided to go with these chocolate chip cookie cups. I hope they go over well…I mean who doesn’t love a good chocolate chip cookie. Then I topped off the cups with some frosting and sprinkled some coarse sugar on top for some sparkle.
We flew into Michigan on Sunday, and I decided to bake these on Monday to take into work on Tuesday. Totally forgot that I didn’t have enough frosting to cover enough cups to take with me, so now I need to make a run to the store to pick up another tub. So now I’ve got a double batch sitting and taunting me on my counter until I’m able to finish them. The cookies cups themselves are amazing…they’re just prettier when finished. Definitely need to bring these in on Wednesday or there might not be enough to bring.
These would also be perfect as a birthday cake replacement. My brother doesn’t like cake too much, but he does love a good cookie. Next year, I’m thinking of making these for him (his birthday’s in June so he’ll just have to wait). Or I might bring them with me to Christmas gatherings. I’ll just top them with red and green sprinkles to make them more festive. If you’re hosting a Halloween party (and I can’t believe how soon that’s coming up), these would be perfect with along the cider and pumpkin goodies. With their soft center and crispy outside, no one will be able to resist!
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Ah! Sunny California. It’s always so much fun visiting, and right now I’m in San Diego with my family. It’s great being by the beach and being able to watch the waves while you eat breakfast. I’ve gone in the ocean a couple of times now, and the water has been really warm this year! Though the sand does get everywhere. I think I’m carrying about 5 pounds of sand in my bathing suit right now.
We went thrift store shopping in Hillcrest, and it’s interesting to see how different the fashion is from back home. Everything is just a bit shorter and lighter…and a bit more boho/beachy. I did end up buying a couple of shirts that were just super soft and comfy. Our cousin actually found these awesome stores first, and we were able to meet up with her to check them out.
She’s also been getting into surfing and got us to rent boards for an hour to try it out. I’m not so sure it’s my thing, but Bren really had a lot of fun. The board for me just felt a bit too large and awkward…my arms are just a tad too short it seems. Maybe if we were to get some lessons, I’d pick up a few tricks but I think I’ll just stick to swimming in the ocean.
If I could live by the ocean, I probably would. There’s just something so soothing about looking outside and watching the waves. But at the end of this week, we’ll be flying out and going back to the grind. Hopefully, we’ll be able to come back next year but we may decide on a different place. So, time to make the most of this vacation!Add a comment
We made this to take with us on the plane ride to San Diego. It’s about a four hour plane ride for us, so we definitely were going to need something to eat during our flight. You only get drinks and a super small bag of peanuts (or cookies). This was super easy to make and really portable. We just tossed it in a plastic zip top bag and packed it in our carry on.
This sweet popcorn would be perfect to sit down with during a movie after dinner. It’s got just enough sweetness to feel like a desert, but doesn’t go over the top. If you have any leftover cinnamon sugar, you can save it and add it to toast the next morning for breakfast.
I’m really looking forward to this vacation. It’s been just about a year since we’ve been in San Diego, and I love just watching the waves roll in. Not to mention all the delicious drinks that we’ll be having. It’s the one big vacation I take during the year, and it’s always a great time! There’s been rumblings that we might be changing the venue next year, but we’ll see where we end up. In the meantime, I’m going to enjoy the ocean air.Add a comment
Hi! My name’s Alexis and I finally took the leap into blogging after reading so many fun posts by other food bloggers. I’ve always had a passion for eating, but have never really felt comfortable in the kitchen. There are so many drool-worthy recipes out there, that I wanted to document my musings in the kitchen both following others’ recipes and becoming brave enough to create my own. Please take a look around! I really want to hear from you! If you make something, like something, don’t like something, please comment or use the contact form! Reading your comments really makes my day! If you’re looking for an easier way to get my recipes, you can sign up for my email and get them directly to your inbox. I hope to hear from soon.