With the summer produce starting to pop up in markets around town, I’ve been loving all of the fruit lately. Sweet cherries, strawberries, and peaches have been my favorite. Nature’s candy is the best!
A strawberry banana protein smoothie bowl topped with locally grown cherries, shredded coconut, mini chocolate chips & cinnamon oat granola clusters
So naturally with all of my fruit consumption in recent weeks, I had to make fruit dip. Dipping fruit into a decadent tasting dip is one of my favorite desserts, especially when it’s healthy like today’s recipe!
I’ve been making a lot of cake batter recipes lately, including a few batches of energy bites, smoothies, and now, this fruit dip. I also think that cake batter cookies may be in my baking future.
To get that cake batter flavor, I combined cashew butter with shredded coconut, maple syrup, vanilla dairy-free yogurt, vanilla extract and cashew milk.
Yesterday was one of those days when everything just goes well.
First, I got a lot of things checked off my to-do list for work. Then my time at the gym was a tough, sweaty workout. I switched it up and tried the rowing machine for the first time to get more of an arm workout in and really liked it! I’m definitely going to add rowing into my repertoire of cardio exercises, especially when my legs are sore and need a bit of a break. Have I mentioned lately how I love trying out new types of exercise?!
Last night I had a dinner date with a girlfriend of mine that I met living in San Diego, Tiffany. She was in town for work, so we had dinner together. I was excited to have see her and have some girl time — I’ve been missing that since moving to the Bay Area and not having any good girlfriends up here (yet). We decided to meet at an Italian place in the downtown Campbell area called Tigelleria, which wound up being a fabulous pick. I was a bad blogger and took zero pictures, but our dinner was awesome and I definitely plan to get back there for another meal ASAP! Afterwards we split vegan cupcakes for dessert, which were a perfect ending to a great meal.
While the day ended well, it started just as well with an early morning kitchen creation:
These bars are a copycat of a BluePrint bar I recently tried. The bar was tasty and only contained 4 ingredients: cranberrys, lemon zest, cashews and dates. Can’t get much more natural of a bar than that!
I decided to replicate the bar at home using the same ingredients:
After pulsing the ingredients in my food processor, I determined that the mixture wouldn’t stick together as is, so I threw everything in a bowl and added some honey to the mix as a sticking agent.
It’s shaping up to be a nice Friday so far. After getting some work done and having a conference call, I took a break to go for a hike with Harley at the park down the street. It felt good to be outside! Today is a bit cooler and sunny – and by cooler, I mean that it felt like a lower 60 degree temp, because ya know, I’ve turned into a spoiled San Diegan…
Hey, anything between 60-85 degrees is a-okay with me. 😉
I used to shy away from eating things with high amounts of fat, but then I learned to differentiate between ”good” fats (monounsaturated fats, polyunsaturated fats, and omega-3s) and ”bad” fats (saturated & trans fats). Nowadays I’m not afraid of using a tablespoon of olive oil, and I eat a serving of nuts, avocado, and peanut butter all the time, which brings me to my current obsession: cashews.
Besides eating a handful on their own, I’ve been finding ways to incorporate cashews into my smoothies, sprinkling them on top of my yogurts and in my salads. Here are four tasty ways I’ve eaten cashews in the past week:
Chocolate Covered Banana Cashew Protein Shake: That’s a mouthful of a recipe title huh? This one is very similar to my all-time favorite smoothie (the chocolate peanut butter shake, which I’ve mentioned many times on here) but with a bit of a cashew twist: