For years I have eaten peanut butter every day for lunch. Peanut butter crackers, peanut butter sandwiches, peanut butter and apples. Being a vegetarian, it's been the easiest thing for me to grab on the go and still include some protein in my daytime meal.
But then the worst thing I could have imagined happened. My digestive system started rejecting peanut butter and my stomach stopped thanking me for the meal. I developed some sort of peanut/peanut butter allergy and have just recently had to remove it from my diet. Being forced to branch out, I jumped right on over to the next branch--Almond Butter.
Ingredients:
But then the worst thing I could have imagined happened. My digestive system started rejecting peanut butter and my stomach stopped thanking me for the meal. I developed some sort of peanut/peanut butter allergy and have just recently had to remove it from my diet. Being forced to branch out, I jumped right on over to the next branch--Almond Butter.
Ingredients:
- 3 cups of roasted, unsalted whole almonds
- 2 Tbsp. coconut oil, melted
Start by placing all of the almond in your food process. Grind for a couple minutes until the almond begin to make a paste at the bottom. Pour in the melted coconut oil and continue blending. Watch your almonds transform into creamy, smooth almond butter right before your eyes. Transfer to a mason jar and enjoy at your leisure!
Maybe a peanut butter allergy isn't so bad after all.
Happy Weekend!
xoxo,
Lauren
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