My Sweet Marie

Posts Tagged ‘cashews

Protein is a big part of me staying on track and not off eating all kinds of junk food. These nuts are tasty, healthy and easy to do. They are great when having company and the kids will love them too! here’s how to do it:


  • 2 cups almonds, in skins, natural
  • 2 cups cashews, not salted
  • 1 cup pecan halves
  • 1 cup walnut halves
  • 1 tbsp. olive oil
  • 2 tbsp. maple sugar or syrup or honey
  • 1 tbsp. Dijon mustard
  • 1 tbsp. mustard powder
  • 1 tsp dried coriander or cilantro
  • 1 tsp salt
  • 1/2 tsp cayenne
  • 1/4 tsp pepper


  1. In a small bowl, mix the seasonings, oil and mustard.
  2. In a large bowl add all the nuts then toss with the seasoning mix.
  3. Spread on a baking tray covered in parchment.
  4. Bake at 350 for 20 minutes, stirring mid-way.
  5. Store in an air-tight container for a week or so.

Always on the look out for adding protein to my diet I recently threw this recipe together in a jiffy! I love nuts and I love spice so ta-da spiced nuts! You can truly make this as you prefer but here’s what I did!


  • 2 cups raw pecan halves
  • 2 cups raw walnut halves
  • 2 cups raw cashew halves
  • 2 cups raw almonds whole
  • 2 cups raw seeds (pumpkin, sunflower etc)
  • 1-2 tbsp. pumpkin spice
  • any spice could be subbed here, cayenne for heat, garlic or onion salt for tang etc


  1. Pre-heat oven to 325.
  2. Simply toss all the nuts and seeds together with the spices and lay flat on a tray.
  3. Bake for 15 -20 minutes keeping an eye on them not to burn! Every oven is different!
  4. Enjoy a handful in the afternoon for some staying power, push the salt cravings aside!
  5. This makes a huge batch, store in a large container with lid or a  zipped bag!


I found this great recipe and this is my new go to dessert! They are easy to make and full of protein, not much guilt in nibbling these babies! give them a try and enjoy, don’t waste any energy on guilt! Life is good, live it up! For more healthy recipes like this one, go to

1/2 cup walnuts
1/2 cup pistachios shelled or cashews
1 tbsp. butter, melted
2 tbsp. honey
1 tsp. cinnamon
1/2 tsp. vanilla
a tiny bit of lemon zest (about 1/4 tsp.)
pinch of salt if nuts were both unsalted

1.Put all the nuts, cinnamon and lemon zest into a food processor and pulse until powdery but still slightly chunky.
2.In a separate bowl mix butter, honey and vanilla.
3.Mix dry and wet ingredients together and form into little balls. Set on parchment paper and put in fridge for at least 20 minutes to set.


This is a recipe that I use for making dips. Consider this as a sub for cream cheese in equal parts. It really helps to have a  food processor for this recipe. I like to make a batch and then separate it and make 1/2 of it herb and garlic to spread on a bagel and the other half I may make into a dip or some other use. You must use raw cashews, not roasted or salted cashews. here’s how to do it:


  • 2 cups raw, organic cashews
  • 3 tbsp. olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 1/2 tsp sea salt


  1. Combine all ingredients in a food processor and blend into a smooth cream. Add just a few tablespoons of water at first, and ad an additional tbsp. at a time as you blend until it reaches the consistency you are aiming for.
  2. If you enjoy cream cheese with fresh herbs, add a heaping tbsp. of green onions, chives or any other fresh herb to the mix as you blend.
  3. Enjoy on your favourite bread, toast or just with as a dip for apples, carrots etc.