It’s now day 8 here on the Whole30 at A Semi-Convenient Life. What a roll-coaster this week has been. Getting over the sugar addiction I have has been harder than I thought. Finding complaint foods hasn’t always been easy too. For instance, most roasted nuts are cooked in soybean or peanut oil, which is a no-no. Thankfully, with a little bit of research and experimenting I came up with a simple recipe that makes a delightful snack or fat supplement to a Whole30 complaint meal.
But before we get to the recipe I thought I would give a quick recap On how my week went. You’re welcome to skip over the section if you want to jump straight to the recipe. Mostly I’m choosing to document my progress here as a form of accountability.
Whole 30: Week One
Monday Day 1
Since I worked Sunday night I opted to start right at the stroke of midnight. It wasn’t too bad initially but as the day went on I felt progressively cranky. Of course, I didn’t have babysitting for the morning so I was awake until 1pm when M went down for her nap that lasted about 2 hours. I think I might have dozed off on the couch while we watched a movie too. Even worse, I had to cover call from home for a sick colleague that night. But I stayed on track!
Tuesday Day 2
Another cranky day, but again. I barely slept (32 pages all just far enough apart). At this point I probably had five for an hours of sleep in the past 36 hours. I got mom to drop M off at daycare so I could grab some sleep for a few hours before picking her up at noon. I was able to grab a few more during nap time as well. I’m fairly certain my husband thought he was living with a dragon.
Wednesday Day 3
Finally got a full night’s sleep. Less cranky today and we were able to go to walmart and grab a few things that I needed. Pit stop across the street to see my mom and sister after that. I watched mom make grilled cheese but I was able to politely decline. M seemed tired and went home for a nap and slept for 3 HOURS! I had a small lunch that included a banana with almond butter. That was what I was apparently needed because I felt so content after. Dinner was spaghetti with meat sauce (squash for me, noodles for them). Quite filling too.
Thrusday Day 4
This morning was the first in three days where I wasn’t ready to take someone’s head off. I even made Ben coffee with a little love note before dropping M off for daycare. After that, grocery and roasting cashews. So happy these turned out. Then back to get M and drop her off across the street with mom so I could sleep before dinner at work. I made pork egg roll bowls tonight. Also tasty though I like them better with soy sauce than coconut aminos. Maybe it needed more?
Friday Day 5
This was a work and sleep day mostly. My shift last night was okay. I felt tired at times and would reach for my approved snacks. I’m sure I snacked too much but I’m trying to get through the night. Sleep was pretty deep today though. And dinner was simple with leftover spaghetti squash.
Saturday Day 6
The shift back to daytime is always a little bit difficult, but I managed. Still managing to stick to the regimen and eating approved foods. I will admit I’m finding that I am snacking less at times. But I’m getting a little bit of food boredom and need to look for some new recipes.
Sunday Day 7
Today was very much a “I just want to nap” day. I took a long one in the afternoon. I’m so grateful Ben got Melody up from her nap and watched her for a few hours. Honestly I could have slept through dinner. I also made some paleo brownies that were just made of bananas, sunflower butter and cocoa. They’re filling and not overly sweet at all.
Now for a Whole30 Cashews
Now that my recap is over let’s get to the recipe! These cashews are remarkably easy to make. So easy you won’t want to spend the money on a canister of pre-made cashews every again.
Start with a pound of roasted cashews. You can scale this recipe but I would with a pound at a time to make things easy. And you’ll want raw cashews, which are cheaper and can be found in the bulk section of most grocery stores.
This gives you an opportunity to use reusable bags so there’s less waste. I’ve been making an effort for the past few years to reduce the amount of waste and keep a more sustainable household. I love mine and they were an inexpensive investment. I don’t recommend putting flour or sugar in them though.
Getting back on topic. Once you’ve got the cashews home, simply preheat the oven and given them a toss in warmed up olive oil and the seasonings. Then bake on a cookie sheet for 15 minutes at 350. If they seem to be a bit to greasy you can toss them in a bowl lined with a paper towel. I’ve cut the oil back on this recipe so it should be less of an issue.
My Whole30 Cashews can be stored in a reusable container at room temp for a few weeks, but really, good luck with them lasting a week.
Speaking of reusable containers, if you’re looking for some farmhouse inspired labels be sure to check out my shop! In additional to printable labels and SVG options for Cricut I have added the option for vinyl labels that can be shipped to you already cut and ready by myself! Keep checking back as more styles will be added over the next couple of months.
Homemade Roasted Cashews (Whole30 Compliant)
- Baking tray
- 3 qt pot
- 1 pound cashews raw
- 3 T olive oil extra virgin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 T Italian seasoning
- ½ tsp sea salt
- Preheat the oven to 350 degrees.
- In a saucepan warm olive oil and spice until fragrant. Toss in cashews and stir well to combine. Cook for 3-5 minutes.
- Spread cashews onto a baking tray, lined if desired for easy cleanup, and bake for 15 minutes.
- Allow cashews to cool before tossing in a bowel with a paper towel to absorb any excess oil. Store at room temperature.