This is how I got out of the lunch rut I felt I was in a few days ago. No, I didn't go buy a new pair of shoes (well, actually, I bought two new pairs of shoes, but that was a couple weeks ago, and it has nothing to do with food). Today, I made these (my modification below):
And they changed everything. First, I found it hard to stop eating them. But then, I was absolutely beside myself with glee anticipating them on a salad.
|Today's lunch. A thing of beauty.|
Today's delicious food:
Berry Daquiri Smoothie (strawberries, blueberries, lime juice, coconut milk)
Romaine Salad (romaine, chicken, strawberry, sweet pepper, avocado, spiced nuts, red wine vinegar)
Mel's Favorite Chili
Shredded chicken, grapes, spiced nuts
(Okay, so maybe I leaned a little too much on the spiced nuts today. But seriously, once you taste them, I think you'll hardly be able to blame me.)
Sweet & Salty Spiced Nuts
2 1/2 cup nuts – I used almonds and walnuts and pecans
2 tablespoons coconut oil
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 tablespoons ground dates ("date sugar")
1 teaspoon salt
1. Preheat oven to 300F.
2. Heat oil over medium-low heat, then add cumin and cayenne. Cook 'til fragrant, about 15 seconds.
3. Pour oil over the nuts and toss well to coat. Add sugar and salt; toss to coat.
4. Spread the nuts on a baking sheet in a single layer and bake for about 20 minutes, til they're lightly browned.
5. Let cool, then transfer to a container with a lid. Then put in a safe with a padlock before you're tempted to eat them all in one sitting.