Homemade Almond Butter Recipe

Good morning!

I started my day off with some Plyometric exercises- 45 minutes of jump squats, burpees, and stuff like that. Then I stretched for 20 minutes because I was SORE after all of yesterdays rowing/running/bicep curling. Everything hurt.


I’m not working today so I have a long list of housework to do and being able to move is key!

Afterwards, I spent some time reading and drinking coffee at the big window in my kitchen, while I ate my breakfast of grapes and a protein bar. It felt good to just relax for an hour.


Not long after, it was time for second breakfast! I made some eggs with kale and then some homemade almond butter to have on the side.


I’ve been going crazy about almond butter since I first made it a few days ok and it was definitely time to make more-a lot more.


I did the math and figured out that a jar of almond butter costs me about $2.50 to make-  That is SUPER CHEAP for almond butter (have you seen those jars that are $25??) I rarely find natural peanut butter that’s that cheap. Plus, it only takes about 15 minutes to make.

Since it so cost-effective, I don’t feel guilty using a big scoop of this in anything- whether it’s a smoothie, granola, or just eating it out of the jar.

Homemade Roasted Almond Butter


  • 1.5 cups of Almonds. Or more, if you want. It’s your party.
  • Salt (to taste)


  • Pre-heat oven to 350 F.
  • Lay your almonds out on a non-stick pan and sprinkle with a tsp of salt if you’d like.
  • Roast in oven for 10-15 minutes, remembering to stir every few minutes so that the almonds don’t burn.
  • Let cool for a few minutes after you take them out of the oven.
  • Push the almonds and salt into a food processor and let it grind on high for 2-5 minutes. Mine takes about 3 to get super creamy. At first it will just look like almond dust but after a few seconds it starts to stick together in a ball and before long it’s delightfully creamy. You’ll probably have to stop and scrape the sides a few times before it gets there.
  • Scrape into an old nut butter jar- remove the label to increase the homemade-esque feeling.
  • Enjoy a shmear with some fresh blueberries.



And now you’ve just opened yourself up to a wide world of recipes containing almond butter- I’ll work on assembling a list for you!

In the meantime you can go bask in the knowledge that you are just as crafty as Martha Stewart.

Question of the day:

What are your top 3 favorite nut butters?

I love my homemade almond butter, Teddy Chunky Peanut Butter, and Whole Foods Market 365 Peanut Butter.


Meal Plans and Workouts for 8/19

I officially have internet! Yayness!

Life had gone on long enough like this:


I’m super excited for this week because not only do we have internet but we also have GROCERIES!!!

So without further ado, heres a few things I’m planning on making this week:

  •  Turkey and Hummus in Lettuce Wraps
  •  A sweet potato hash inspired by this
  •  Guacamole as usual
  • Turkey Burgers
  • Quinoa Salad (that Im planning on inventing!)
  • Big Frittata with Kale & Roasted veggies
  • Homemade Larabars (I’ll post my fav recipe!)

I also just started making my own roasted almond butter



It’s the easiest. It’s almost easier than going to the store to get some. Almost.

Plus there’s a great feeling of satisfaction that comes with knowing that the almond butter you are spreading on your toast is not just any old almond butter.

It was handmade.

By you.

It’s truly magical, I swear.

But anyway, I’m also hoping to get back in the habit of protein smoothies. I used to be really good at it, but I kind of slowly downgraded to pre-packaged bars for convenience sake.


I recruited this stuff as well as spinach, kale, and raw protein to make it all come together. I also hear that xanthan gum works really well for getting a thick texture so I think I’ll give it a try!

Here’s my workout plan for the week:

Mon: 3 mile run, 1000 meter row, dumbbell & medicine ball workout, 500 meter row

Tues: Tabata Leg circuit

Wed: Bicep workout and ab circuit

Thurs: Yoga, 40 mile bike ride (eek!)

Fri: Tricep workout, plank workout

Sat: 20 mile Bike ride

Sun: Yoga

 Thursday is going to kick my butt for sure!

I’m also busy working on a bunch of projects for my desk space, such as organizing my books by color.


It’s a work in progress…

Question of the day:

What new things are you cooking this week?

Guacamole Addicts Anonymous

Are you addicted to guacamole? I am too. I think I’ve made it 4 times in the past week. But this is a no judgement zone. Besides, avocados are so good for you, you’re eating healthier than everyone else in the room when you’re the one with the plate of guacamole.

Now I know you’re like “but aren’t there like 25 grams of fat in an avocado??”

Why yes, they are, but let me tell you a little something about avocado fat.

Avocados are packed with the omega-3 heart healthy fat that lowers cholesterol, lowers blood pressure, helps you regulate a healthy metabolism, and digests slowly to keep you full hours after you’ve had it.

So are you still worried about the fat in avocados? I would be more worried about what would happen if I didn’t eat the fat in avocados.

So anyway,  I’m on a quest to create the perfect guacamole – I don’t think I’m there yet, but if this is the one I eat for the rest of my life, I sure wont be complaining.


It’s the perfect blend of spicy and tangy but you can still taste the deliciousness of the avocados.

But enough talk. Let’s eat.

Moriah’s Fav Guacamole

as of August 2013


  • 2 ripe avocados
  • 1/2 of a red onion, chopped  (I like mine a little chunky)
  • 1 diced plum tomato
  • 1 juicy lime
  • 1 minced clove of garlic (or 2, if you’re eating it alone and don’t care about your breath)
  • 1 chopped jalapeno pepper… with seeds 🙂 (optional… but I’d be really disappointed if you left it out…)
  • salt and pepper to taste


  • Slice your avocados real nice and fancy for no particular reason(heres where I learned)
  • Mash em up in a medium-sized bowl
  • Cut your lime in half and squeeze the juice out onto your avocados
  • Stir in your tomatoes, red onion, jalapeno, and garlic
  • Taste it, then add in your salt in pepper – you could forego the salt if you’re eating it with salty tortilla chips. Mmmmmmm.
  • Serve immediately with sweet potato chips, corn chips, carrot sticks, and cucumber slices. Or just eat it with a spoon.
  • Leftover guac has been known to last a day or two when covered in the fridge, but I wouldn’t know. Whats leftover guacamole?