A few weeks ago I made myself praline butter. It was so delicious and incredible that it kicked off my new obsessive trend: homemade nut butters.
These are super easy, super yummy, in some cases cheaper than buying them at the store, and in many cases quite a bit healthier. Also, there are way more possibilities for variety if you’re making these at home than if you just buy what they carry in stores.
Do you have a food processor (or maybe even a blender)? Good! Do you have nuts? Great! That’s all you need to get started making your own nut butters.
It’s a bit of a long story, but I’m going to tell the short version: I’m running a half marathon on Saturday and in preparation am nearly finished with a five day fat-loading period, during which 65% of my calories must come from fats. And I’m not talking just any random fats – it’s specifically healthy fats, which for me primarily means nuts, dairy, and avocados. Just as an FYI it also includes olives and olive oil, but I haven’t used them at all.
Getting 65% of your caloric intake from fat is somewhat challenging, and has required me to get a bit creative. Lunch and snacks have been easy because I just eat a bunch of cheese and nuts, but for dinner I look to add a bit more variety, and I do that with avocados and hummus (both high in healthy fats).