Italian Herbed Cashews

Cashews are my one of my favorite nuts. I get tired of almonds and pistachios, but cashews….yum! 

Creamy.
Crunchy.
I love these guys.

Plain, in nut milk, cashew yogurt, or salad or smoothie toppers. They are so good.

Roasting your cashews and creating different flavor combos is really simple and easy to do. One of my favorite combos is coconut oil, Italian herbs, and sea salt flakes. 

I love eating them while they’re still slightly warm, just a little above room temperature. And, they are as good cooled. 

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Italian Herbed Cashews

(Gluten-Free, Paleo, Whole30)

Recipe makes 8 servings.

What You'll Need To Know

Preheat oven to 350F and line a baking sheet with parchment paper or use a non-stick baking sheet.

In a bowl or reusable bag, mix together cashews and coconut oil until cashews are well coated. Season with spices and sea salt.

Transfer seasoned nuts to baking sheet and roast for 12 minutes, moving nuts around and roast for 3-5 more minutes. Nuts should be a golden brown.

Once done, let nuts cool before enjoying!

What You'll Need

2 cups raw cashews
1/2 tbsp melted coconut oil
1 1/2 teaspoons dried oregano
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
Sea salt flakes (I used this brand)

 

Valerie Fidan

Valerie is a San Francisco native who gave up the comforts of home to travel the world continuously. Now based in Portland, OR, Valerie is a Social Media Marketing Consultant, helping solo entrepreneurs and small business owners DIY their social media by teaching them the in’s and out’s of SMM. She enjoys health hacking recipes, a good cocktail, yoga, hikes, live shows, puns & dad jokes.

Cashew Butter Protein Bites

Woah! These Cashew Butter Protein Bites are SO good! They pack a lot of fiber, protein, and healthy fats into these delicious no-bake Cashew Butter Protein Bites. Take along a few of these protein balls when you need a quick snack, and you’ll be surprised by how well these snacks stop hunger and boost energy levels. Plus, the healthy fats also make these no-bake protein bites filling. 

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What You'll Need

1-16 oz jar cashew butter
2 scoops MRM veggie elite protein (vanilla)
3/4 cups gluten free oat bran
3/4 cups almond meal
1/4 coconut shavings
1/8 cup chia seeds
2 tbsp honey
1 tsp maca
2 tbsp cacao nibs

What You’ll Need To Know

Combine everything in a bowl and mix together folding in the mixture until everything is mixed really well. 

Form mixture into 1" bite-size balls and roll in extra coconut shavings.

Store in an airtight container in the refrigerator.

I will note, these do get a little messy, so dust your hands with coconut flour or starch while forming the bites. 

Recipe makes 17-18

Want to try MRM? Use promo-code 'valerie' for 40% off your order on MRM products.

Raw Cashew Protein Bars

https://kurejuicebar.com/

I love a good protein bar, but here is my issue: High-protein bars can come with huge price tags, at times as high as $4 per bar. And, unbelievable is the ingredient list on many of the bars: hydrolyzed gelatin, glycerin, soy protein isolate, high fructose corn syrup, fractionated palm kernel oil, and artificial sweeteners, flavors, colors, and preservatives. Gross! Your body is a temple, and you shouldn't add that crap to your body

These Raw Cashew Protein Bars are a take on Kure Juice's Kure Bars that you can make for yourself right at home. They are loaded with so many good-for-you ingredients and taste absolutely amazing!


What You'll Need

1 cup flax meal
1 cup oats  
1/2 cup chia seeds
1/2 cup hemp seeds
1/2 cup cashew butter, unsweetened (I used Whole Foods 365 brand)
1/4 cup coconut shavings, unsweetened
4 scoops Vital Proteins collagen peptides  
1/8 cup cacao nibs
1/4 cup grade a maple syrup* 
1 tbsp organic ground cinnamon
1/8 tsp sea salt
2 tbsp maca (I used this brand)
3/4 cup almond milk, unsweetened 

*You can also use 6 soaked and pitted Medjool dates in place of the maple syrup

What You'll Need To Know

Add all dry ingredients to a food processor and process for 2 minutes. 

Add in wet ingredients (maple syrup, almond milk, cashew butter) and process for 2 more minutes.

Line a baking sheet with parchment paper and flatten out the mix. I used a cake pan  
2'' H x 13'' W x 9'' D 

Refrigerate for 1-1.5 hours and let it set before cutting into squares.

Store in an air tight container and refrigerate. These hold up for about a week in the refrigerator and about a month in the freezer (thaw out for a few minutes before eating!) 

Makes 24 servings!