I’m not trying to brag or anything, because I know so many of you are stuck inside with gross snowy weather, but y’all – the SUN is SHINING these days, the air is warmer, and we are starting to see little blooms on some of the bushes we have outside. I’m getting ready for swimsuit season, minus the fact that I ate Ina Garten’s Old Fashioned Apple Crisp for like 8 meals in a row this weekend. There have also been many gardening thoughts happening lately, with figuring out a raised bed situation being a high priority around here.
This past weekend we grilled out with some amazing friends, transplanted aloe vera baby plants, started seeds for herbs and I bought two Arkansas Traveler heirloom tomato plants that I may have kissed goodnight. We are having to triple lock every door to try and keep Wes in the house during naptime because otherwise he’s quickly figuring out how to escape to the outdoors any chance he gets.
I think it’s safe to say we’re pretty stoked about Spring!
One of the biggest struggles I have with Spring is fighting the urge to really indulge in the whole dieting atmosphere. It’s certainly easier for me to eat more whole foods when the amount of fresh and in-season produce suddenly blows up, so my goals for meals have been to consume a LOT of it while it’s seasonally ready to be enjoyed.
I mentioned on Instagram a couple weeks ago that I was starting to read Notes from a Blue Bike by Tsh Oxenreider with the understanding that a lot of my bad habits were about to be flipped on their heads. I was right! And one of the biggest things that I’ve been working to change is the way that we eat, putting a much bigger emphasis on seasonality and upping the amount of plant-based ingredients in our meals, and pairing it with high-quality protein.
That being said, these cashews are a delicious snack for the times when all I really want is something salty and sweet. They’re a little spicy too, what with the Sriracha and all (color me obsessed y’all!), which I love. You should know that they won’t end up super crunchy, but rather will have a chewier consistency. If you’re wanting the same flavors but with crunch I would recommend these brown sugar sriracha almonds. Either way it’s a win, with all of the flavor cravings being satisfied in just a couple snacky bites!
Oh, and one other thing that I want to mention because I adore this girl and her heart – my sweet online friend Jessi is chronicling her weight loss journey, and more importantly her heart’s journey, to a healthier her. I am encouraged beyond belief and think you will be too! Here are the first two installments – ONE + TWO.
- 2 cups roasted unsalted cashews (make SURE they're unsalted!)
- 1-1/2 tablespoons honey
- 1 tablespoon sriracha hot sauce
- 1/2 teaspoon soy sauce
- salt to finish (optional)
- Combine the honey, sriracha and soy sauce in a small saucepan over medium heat and bring to a simmer.
- Lay out some parchment paper on a countertop or baking sheet.
- Simmer for about 5 minutes until the mixture is very thick and has reduced by about half.
- Remove from the heat and immediately pour the cashew in, stirring vigorously until they are all covered with the sauce.
- Pour on the parchment paper and spread into an even layer.
- Sprinkle lightly with salt if desired.
- Allow to cool completely before eating.