I feel so defeated you guys. Already. And we’re only 1 day in to 2014, but I have been so incredibly sick for the past few days and yesterday was the worst so far. The cold from Hades has taken over my body and I am counting down the hours til it’s over.
I had so many big plans for the day yesterday too – FaceTimeing with our families, cooking great food, working out, geeking out over planning out this next crazy year of our lives. So many things got pushed to the side when my body decided to get so stopped up I could barely breathe though, so I propped myself up and took a nap for several hours in between fits of coughing. It’s super attractive, I’ll tell you that.
I suppose the good (note: sarcasm) thing is that I can’t taste anything unless it’s heavily salted or super spicy. Things like the yummy posole I made the other day are lost on these sad tastebuds, and don’t even get me started on this coconut butter. It’s subtly sweet and just so darn good, and yet I can’t taste even a little bit of it right now! Although I have already tasted it (maybe a couple batches worth…) and it’s divine. Truly.
As we enter this new year with adventure on our minds and spreading through our hearts, one of the things we are focusing on first (probably because it’s the easiest to change) is the way that we eat. It’s so easy to just make unhealthy food because honestly it really DOES taste good. But we’re putting the easy to the side and getting down to the adventure of eating WELL. I know it’s hard to see the adventure in that, but as we move further and further from our comfort zone of unhealth and huge portions it feels more and more like we’re going on a culinary trip the likes of which we’ve never seen. And maybe that’s because we haven’t. Regardless, though, we are choosing to take the load less traveled here and I can’t express how excited I am!
ALSO – note – I got the method from my sweet friend Jessica who makes such scrumptious food I can’t even handle it – you can check out her original post here!
- 2 cups unsweetened flaked coconut
- 1/4 cup chopped toasted hazelnuts
- 1/8 cup chopped white chocolate
- pinch of salt
- Place the coconut and salt in a food processor and process until it becomes coconut butter, about 10-15 minutes. You will want to stop the processor and scrape down the sides a few times to keep the texture consistent.
- Let the coconut butter cool almost completely, where you can still stir it, and stir in the chopped hazelnuts and white chocolate.
- Serve and enjoy!