I’m typing this on Tuesday night as I often do, so I don’t know if I’m currently chipper as a spring bunny or if I’m a zombie right now. Probably the latter. My moves yesterday consisted of 3.5 hours of ballet since I decided to sleep through class last week. It hadn’t danced ballet for that long straight through since the Orlando Summer Ballet Intensive two years ago. It’s a good thing I love ballet!
For this week’s WIAW, I’m just going to focus on one food that I’ve been eating A LOT recently: almond butter. (I’m actually so excited. Any excuse to talk about nut butter is a good one to me!)
With the queen of food parties and adorable things, Jenn!
You see, when I first started becoming obsessed with nut butter (thanks to healthy living blogs— I’m such a conformist), I stuck to fan-girling over the classic peanut butter. I then ventured into the land of sunflower seed butter, which is now one of my favorite things ever. I even made my own cashew butter once, but that didn’t hold my fancy for long.
Greek yogurt with banana slices, chia, hemp, cinnamon, nutmeg, a pumpkin muffin top/scone, and almond butter
I had eaten almond butter in the past, but that was when I was still eating spoonfuls of sugary Peter Pan peanut butter (which is still awesome), so plain, unsalted almond butter was kinda gross to my typical middle schooler palate. Plus, what the heck was that weird grainy texture from the almond skin?
Cookie dough cereal with banana, chia, hemp, and pepita sunseeed butter
Thus, I stayed away from almond butter for a good while. I was perfectly content with my roasted peanut butter goodness (I made the switch from Peter Pan to the kind with just peanuts). Other than that, change was never my strong suit.
Overnight oats in a coconut peanut butter jar
Then I started seeing bloggers such as Amanda eating almond butter on the daily, Julianna bringing spoonfuls of it from her dorm to the dining hall (GENIUS. I’m gonna be that person in college.), and just everyone gushing over this
peanut butter imposter convenient and healthy food.
Hot oatmeal with mangoes, banana, and sunflower seed butter
So I decided one day at Trader Joe’s: I’m gonna take the leap of faith and try almond butter again. I tried it. I liked it, but I didn’t love it, so I tried to “get rid of it” by using a big half cup of the stuff in these granola bars.
Greek yogurt with banana slices, banana muffin, chia, hemp, cinnamon, nutmeg, and pepita sunseed butter
But my dad loves almond butter, so he would eat a lot of it with muffins and toast, which prompted me to keep buying more for him.
Oatmeal cookie dough smoothie (which has a big spoonful of almond butter in it!) blended with spinach + Greek yogurt for dipping
The more I bought it for him, the more I started to add it to my toast and bananas…But it was still the “inferior” nut butter. I always secretly wished I was having another nut butter instead of that one.
Then one night, I needed a quick, satisfying snack before bed, so I grabbed a spoonful of almond butter. “Hm, this is really good.”
Greek yogurt with the works + almond butter
That spoonful of almond butter has become a very regular snack for me lately, and now I can’t seem to keep my spoon out of the jar. Almond butter has also found its way onto many a muffin…
Banana muffin with almond butter
Now, I’m hooked. I ♥ almond butter.
Not as much as peanut butter, but it’s up there now. I’ve talked about it before, but I think it’s amazing how much my taste buds have changed in the past two years. Could be growing up, could be food blogs, probably both.
Happy Wednesday, everyone!
So tell me:
Do you like almond butter? What is your favorite way to eat it?
What is your all-time favorite nut butter?
How have your taste buds changed in the past few years?