The best thing about the Whole 30 is the nuts. 😉
I’m not a big fan of restrictions, like the no grains for instance, but I do like abundance, and the Whole 30 allows that in spades. As much healthy fat as you want. They do recommend a limit on almonds and dried fruits, but cashews, macadamias, avocados are all on the ‘yes’ list.
Usually, for me nuts go hand in hand with sweetness, so I wanted to switch things up and make a something savoury to snack on.
Enter these Coconut Curry Roasted Cashews. Cashews are so buttery they can stand up to the heat of spices like curry making them a match made in Whole 30 heaven. Adding in chia seeds gave little pops of crunch for even more texture.
It’s funny. I remember back in the day I never would have eaten curry anything. My tastebuds were so damaged from years of smoking and I just didn’t ever venture out of my comfort zone, which ironically was comfort foods. 😉 Lots of pastas in cream sauce, pizza, and even chips for dinner happened more times than it should have.
Today when we were out on a walk (thank you sunshine for finally showing up in Burlington!), Joe commented that I was like a changed person. In a good way, of course. 😉 Not one to throw compliments around, I felt quite misty-eyed at him acknowledging all of my efforts and accomplishments. But, he is right. I am a changed person.
Before, it was processed pasta dinners or delivery and out drinking/smoking.
Now, I cook meals from scratch, and drink green smoothies or Bulletproof coffee. I hit the gym, not because of a never-ending quest to be skinny, but to strengthen my body so I’ll remain functional in my later years, of which I’m expecting many.
It was a decision I made after years of abusing my body without really knowing it. After quitting smoking and really looking at the labels of the food I was buying, I just finally made that connection. And it’s been lasting. For me, almost ten years now and holding strong. I feel younger, stronger and more radiant than I did in my twenties. Seriously. Don’t tell yourself that it’s too late. It’s a lifestyle change, yes, but such a good one. There are only benefits.
Aaaand … you get to eat Coconut Curry Roasted Cashews! As much as you damn well please. 😉
Sounds good, right?
Happy Wednesday, people! 🙂
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Coconut Curry Roasted Cashews – Vegan, Gluten Free, Grain Free
- Preheat the oven to 350
- Toss the cashews in a medium mixing bowl with the chia seeds and the coconut. Add the coconut oil and toss well to coat. Add the spices and stir well to coat the cashews
- Spread evenly on a baking sheet and roast for 6-7 minutes, remove form the oven, give them a good stir and pop them back in for another 6-7 minutes. Watch for hot spots so they don't burn. They should look golden
- Allow to cool for 10 minutes then store in a sealed container at room temperature