This post is sponsored by Vital Proteins. I can’t tell you how many times I’ve tried to like tomato soup. It always looks so appealing when I see someone eating it or talking about dipping a grilled cheese sandwich in a nice warm bowl. I’ve tried over the years and always failed. When I received a shipment of tomatoes and wasn’t sure what to do with them, the thought of tomato soup again popped into my head. What made me actually decide to make some was the fact that I found myself eating a handful of tomatoes every time I… View Post

This post is sponsored by Vital Proteins. Thanks as always for your support! Let me just tell you how weird of a word “popsicle” is. While making the graphic for this post, I kept changing fonts and colors until “popsicle” turned into one of those words that looks like gibberish…or some kind of Greek philosopher. ANYWAY. First of all, let’s applaud the fact that this is the first recipe in awhile that isn’t a nut butter. Secondly, I used my new birthday camera to shoot these photos. I’m still learning and I still prefer to send them to my phone… View Post

This post is in partnership with NOW Foods. You guys — I feel like I have made every nut butter on the planet. No, that’s a lie. I just realized that I haven’t done walnut or even started breaking into the combo nut butters. That’s a whole other line of posts. Sidenote — does anyone else find themselves unable to adequately express themselves without the use of emojis? Whenever I leave comments or write snarky things I feel like they don’t pack the same punch without shocked face or cry laughing emoji. #firstworldproblems As normally happens when I make a… View Post

This post is in partnership with NOW Foods. I’ve made a lot of nut butters over the years, but never one from macadamia nuts. I had a couple bags in my pantry and I thought “why not?” The only thing I’ve ever known macadamia nuts to be good for are white chocolate macadamia nut cookies and that’s about it. I will rarely eat nuts by themselves, but break them down into butter and I’m a serious sucker. Let me tell you, this was the fastest one I’ve ever made. I’m used to turning on the processor, doing other things until… View Post

This post is in partnership with NOW Foods. If you’re like me, you may have never heard of marcona almonds. If you’re fancy and cultured, you probably have. Marcona almonds originate in Spain, although they’re now being grown in the U.S. and other countries as well. They’re a bit rounder and plumper than traditional almonds and resemble more of a macadamia nut than an almond. They’re milder in taste and don’t have as much of the bitterness that you can find with regular almonds. Because of their sweet and buttery taste, they’re a great addition to all kinds of meals and… View Post