Written while drinking a homemade cinnamon latte.
PiYo (and yoga in general) can be quite the humbling experience. I often times feel like a newborn deer (Fawn? Bambi.) that doesn’t quite know how to use its legs properly. Especially after taking more than a couple weeks off from this specific type of strength and flexibility training.
I pulled out PiYo Lower Body this morning which is a 20 minute, low-impact workout. It’s one of the easier workouts in the PiYo program. I had been doing Insanity for a few weeks before going to Portland (omigosh I need to show you guys my pictures of this trip still!) and then leading up to Portland, I nearly broke my pinky toe so I didn’t really do much working out at all. Since we’ve been back, Kyle has been running in the mornings to train for a half marathon obstacle race later this fall. He cray. I’ve gone back to PiYo which is one of my all-time favorites. And let me tell ya—it’s been slightly difficult to sit on the toilet for about a week. My legs are lookin’ pretty good though, so there’s that.
While we’re on the topic of fitness, I’m starting to feel a little lost without my Fitbit. The battery has been dead for about a month, and I have NO IDEA HOW MANY STEPS I’VE BEEN TAKING AAAHH. My prediction is that I’ve been pretty damn lazy. My new job allows for fewer steps than I had been used to, so it is taking extra effort to make sure I’m sufficiently moving during the day. (Making note to order my batteries when I publish this post.) Without this little reminder to put in another 3000 steps once I get home, my MO is to sit on the couch after dinner and watch DVR. Oh well, at least I’ve been working out in the morning, right?
So what does this all have to do with pistachio cashew butter? Absolutely nothing.
But I have been wanting to make a pistachio butter for quite some time! I had approximately one cup of pistachios leftover from my Mint Pistachio Fruit Salad recipe, and decided to give it a whirl. Obviously one cup of nuts isn’t enough to make a reasonable amount of nut butter in this household, so I threw in a cup of cashews to give it some volume.
The pistachios I had were roasted and salted (oops) so it was necessary to add in a little bit of oil to get a creamy consistency for the nut butter, especially after I decided to add in some maple syrup—which was the best idea ever. The sugars in the syrup don’t tend to mix with the natural oils of the nuts too well. When adding oils, you can choose from a couple of options. Coconut oil would keep the recipe paleo, but this can also be a bit tricky since at room temp, coconut oil is solid. You could also use flaxseed or walnut oil, but I don’t typically ever have these around. I used peanut oil instead. Peanut oil is definitely not Paleo (no legumes allowed) but it is free from trans fats, low in saturated fats and high in unsaturated fats. Unsaturated fats are considered the heart-healthy fats—they’re good for cholesterol and your overall health. Peanut oil is also good for frying!
This is one of the most unique nut butters I’ve ever made. The pistachios give it a great savory flavor, but the hint of maple syrup gives it an interesting twist. Kyle thought it was super weird to eat this with crackers…and I did too at first. Until I tried it. I’d recommend this for crackers, apples and carrots! Yea, carrots. Maybe weirder than crackers, but equally delicious.
Enough gabbing. Go grab your food processor, stat!
Pistachio Cashew Butter with Maple Syrup
Yield 16 1-tablespoon servings
- 1 cup pistachios
- 1 cup cashews
- 2 tablespoons preferred oil (coconut, walnut or flaxseed to keep it Paleo, peanut oil will work otherwise)
- 1 tablespoon maple syrup
- Add pistachios and cashews to food processor. Pulse for a few seconds at a time until nuts are at a crumb-like consistency.
- Process on low for one minute at a time, pausing to give your processor a break. Process until nuts become creamy or putty-like.
- Add in maple syrup and oils.
- Continue to process for one minute at a time until you get a creamy, nut butter consistency.
Best to use unsalted pistachios and cashews.
Serving Size 1 tablespoon
Amount Per Serving
% Daily Value
Total Fat 6.4 g
Saturated Fat 1 g
Unsaturated Fat 4.8 g
Sodium 1.3 mg
Total Carbohydrates 3.7 g
Dietary Fiber 1 g
Sugars 1.4 g
Protein 2.1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.