Cinnamon Almond Butter

Cinnamon Almond Butter

Another snow day today. It has been the third day of canceled classes in the past month due to weather! Some may complain, but I think it complements my senioritis perfectly! My friends and I decided to blend together all of the almonds we had to add to our butter collection: peanut butter, cookie butter, and sunflower butter…, yum.


Roasted Almonds, Cinnamon Almonds, & Agave Nectar.

That’s it! Just process all ingredients until the mixture is smooth and creamy. If you’re anything like me, you put nut butter on everything. Literally, everything! Pretzels, bread, bananas, apples, oatmeal, or even on granola bars!

Enjoy, lovelies!


Vegan Lettuce Wraps


6 pieces of Romaine (whole)
1 Sweet Potato (washed, with skin)
1 can of Red beans
1/2 of onion (chopped)
3 garlic cloves (minced)
1/2 of cucumber (cut into small triangles)
Cayenne Pepper

Heat oven to 400 degrees. Cut the sweet potato into small triangular wedges. Toss the wedges in a bowl with the cayenne pepper and lemon juice (I love spicy foods, so I tend to put more cayenne pepper than most. Feel free to use the amount you are most comfortable eating). Lay each wedge flat on an oven tray and roast for 25 minutes.

In a skillet, add onions, garlic, and lemon juice. Sauté this until light browning occurs. Add the red beans and toss the mixture until the beans are cooked (approx. 8 minutes).

Stuff each romaine lettuce piece with the sautéed bean mixture, sweet potato wedges and cucumber wedges. You can drizzle more lemon juice for taste. Eat it like a hot dog!