Well, it was never completely gone. But I definitely have not been myself the last couple of months. If you know me at all, you would be surprised to hear me say, "I am craving Arby's right now!!!" And I indeed said that. I'm embarrassed, but I didn't indulge, I couldn't bring myself to do it.
What I did indulge in was a few In N Out hamburgers, which might be surprising considering I really didn't eat meat previously-and if I did it was free range bison. Lately, I have been craving meat like crazy and I guess my body needs the protein. What I have NOT been craving are vegetables. And my green smoothies, I couldn't even stomach the thought of it. I had one every day for four months and then one day, nope, couldn't do it.
Now I feel like I'm getting past all that. I am ready to focus on being healthy, eating right, doing my yoga, walking, taking life day by day and not being stressed - or trying not to be.
These aren't vegetables, but here's something Justin and I have been a little obsessed with and something I actually MADE in the kitchen:
Agave Popcorn Balls
Adapted from here
6 cups popped corn (about ¼ cup unpopped)
⅔ cup chopped almonds, cashews, walnuts, whatever nut you'd like (I used pepitas)
¼ cup grain-sweetened chocolate chips
¼ cup plus 2 tablespoons agave nectar or honey (I used agave)
½ cup plus 1 tablespoon almond butter or tahini (I used almond butter)
½ teaspoon salt
- Mix popcorn, nuts, and chocolate chips (if using) in a large mixing bowl. Heat agave nectar, almond butter or tahini, and salt in a small saucepan over medium heat. Once syrup starts to get light, frothy, and bubbly, cook and stir constantly for another 30 seconds (mine was really thick). Pour syrup over popcorn and mix with a wooden spoon until incorporated. Let cool completely.
- When cooled, press small handfuls into balls with your fingers (it was messy so I just scooped them into cupcake liners) . These will keep for 2-3 days, covered, at room temperature (I kept mine in the fridge).