While I’ve been enjoying an assortment of nut butters from Ingr-EAT-ients, I couldn’t help but want to try to make some of my own again.
Ever since I made the macadamia nut butter about a month ago, I’ve been wanting to try a nut butter variation of one of my favorite healthy desserts – Salted Dark Chocolate Macadamia Nut Bark.
Which when I tried making it the other day, along with a plain Macadamia Nut Butter and a Vanilla Honey Cashew Butter (which reminded me of cookie dough), ended up sort of tasting a little like Nutella. Not exactly like Nutella, although I’m sure you could make something even closer using hazelnuts, but enough that it really really REALLY tasted like a treat!
Although I could simply eat the chocolate macadamia nut butter by the spoonful, it was also great on an apple. And I can’t wait to try it in the Yonanas later this week…Just image….Salted Chocolate Macadamia Nut Banana Ice Cream….DROOL….
Anyway, here is the Salted Chocolate Macadamia Nut Butter recipe!
Salted Chocolate Macadamia Nut Butter
10 oz Unsalted Roasted Macadamia Nuts
About 1/2 cup Dark Chocolate chunks
1 tsp Sea Salt (can use less or more to taste)
1 tsp Coconut Oil
Place nuts in a food processor. Process until a fine powder. Add in chocolate, salt and oil. Continue to process until smooth. This will take only a minute or two.
If you would like it to be chunky, put in a few nuts at the very end and blend for only a second or two.
Have you ever made a chocolate nut butter at home? What would you eat the Salted Chocolate Macadamia Nut Butter on?
Every Thursday Ryan and I go to the farmers market. While I love so many of the things we get there, I’m by far most excited when the fresh seafood stand has SHRIMP! These are the BEST shrimp I’ve ever had. Always so yummy.
So of course….we had to eat them last night!
AND on top of the fresh shrimp, we had a ripe Reed Avocado (the BEST, most buttery avocados) from the market as well. They are in season right now! YAY!
We also of course had to get cauliflower. Because as you all know…I LOVE CAULIFLOWER!
Ryan took all of our fresh farmers market finds (Shrimp, Avocado, Cauliflower) and turned them into one great meal. He created a Cajun Shrimp with Avocado Cream and Cauliflower-Avocado Mash.
Cajun Shrimp with Avocado Cream and Cauliflower-Avocado Mash
1 lb Shrimp
1/2 head of cauliflower
1 Reed Avocado
2 tbsp Pasture-raised Cream
1/2 tbsp Chili
2 tsp Cumin
1/2 tbsp Paprika
Salt and Pepper to taste
Cut up cauliflower and steam it until it gets a bit softer.
While cauliflower is cooking, add avocado and cream with salt and pepper to a food processor. Blend until creamy.
Heat a skillet with olive oil. Coat shrimp in spices and add to the hot pan. Get a nice sear on the shrimp as you start to make the cauliflower mash.
Spoon avocado cream into a bowl, leaving some behind in the food processor. Add cooked cauliflower to the processor and blend with the avocado cream left behind.
When shrimp has finished cooking, remove them to a plate and spoon out the cauliflower mash. You can serve with the avocado cream or leave the cream on the side.
A great fresh farmers market meal!
What are your favorite meals to make with your farmers market loot?
I’ve been having a very up and down week. I think that is just the ebb and flow of being in a field where you are constantly dealing with people, both clients and other trainers. Not that you really needed to know that….
All of yesterday, I complained to Ryan. I moped and complained and just plain old whined. I even whined at him through text message (I was at work and had all of a sudden gotten hungry but had some more training to do before dinner.)
So he texted me, “Jalapeño bacon burgers with blue cheese avocado cream….”
My frown instantly turned upside down and I stopped my whining.
When I got home, a DELICIOUS meal was waiting for me.
The burgers were so good I just had to share the recipe!
Jalapeño Bacon Burgers with Blue Cheese Avocado Cream
4 slices jalapeño bacon
1 pound of grass-fed ground beef
4 fresh lettuce leaves
Salt and Pepper
1 large avocado
2 oz Blue Cheese
3 tbsp Heavy Whipping Cream
1 tsp Garlic
Salt and Pepper to taste
Shape the ground beef into patties (we made four). Season with salt and pepper. Cook the jalapeño bacon in your skillet.
Remove bacon when browned and add burger patties to bacon grease. Cook to desired temperature.
While burgers are cooking, add avocado, blue cheese, garlic, salt, pepper and cream to a food processor. Process until creamy.
When burgers are done, put two lettuce leaves on each plate. Top with avocado cream, burger patty and 2 slices bacon. Add a dash more avocado cream to the top piece of lettuce.
Then chow down!
(We did single patty burgers. You can do double or you can cook the other patties and save for lunch the next day. There is plenty of avocado cream sauce leftover for some burgers the next day too!)