I’m baaaack! Did you miss me? Probably not. It’s only been 10 days but those 10 days have felt like a lifetime for me. Granted I did cover 4 states, climb at least 6 mountains, almost die mountain biking and eat A LOT of amazing meals in that time, but I’m guessing you barely noticed I was gone.
I had actually planned to continue blogging while I was away and had enough content (i.e. cooked and photographed recipes before I left) to last me through the two weeks but the second I got out West and saw those beautiful mountains, I lost all motivation. It hit me then how badly I needed a vacation. So I completely disconnected and I have no regrets.
Regardless, I missed you. My vacation was an absolute blast and I am definitely looking forward to recapping my trip with you, but I really did miss this space of mine. I’ve actually discovered that I miss quite a few things on vacation. Don’t get me wrong, it’s nice to change things up and experience the world but being away makes you really appreciate the comforts of home.
I missed my bed, my roomie, high-speed internet and my kitchen. By my 10th peanut butter and banana sammie, I started to miss vegetables too. You should have seen my face when we got to Jackson, WY and I ordered a HUGE veggie soup from the most amazing organic cafe. I think our waiter thought I had been starved because I demolished that thing. It was heaven.
Don’t get me wrong, I love me some peanut butter, but apparently there is such thing as overkill. By the time we reached Yellowstone, meals were slim-pickins. Breakfast was often instant oats (why do they make them SO sweet ugh) with peanut butter, followed by a peanut butter sammie for lunch, post-hike treat of peanut m&ms and dinner aka my one peanut-less meal of the day.
By the last day of our trip I couldn’t even look at peanut butter. It made me realize how much I love having some nut butter variety. I suspect I am one of the few people who goes on vacation and misses their nut butter collection. You know you’re a foodie when…
And yes I did come home and dip a big ole spoon in a jar of this Mocha Hazelnut Butter and I swear it got better with time. Nut butter is like a fine wine…okay maybe that’s pushing it 😉
Serves: 1 cup
- 2 cups hazelnuts
- 1 T cocoa powder
- 2 tsp coffee grinds
- 1 tsp sea salt
- 1 T maple syrup
- Preheat oven to 350 degrees F.
- Spread hazelnuts on a baking sheet and roast for 8 minutes.
- Remove from oven and let cool.
- Once cool remove skins from hazelnuts.
- Add hazelnuts to a food processor or high-quality blender and process until smooth, scraping down sides as needed. Mine took 10 minutes.
- Add in cocoa powder, coffee grinds, sea salt and maple syrup.
- Continue processing until well combined.
- Store in a jar in cupboard for up to 1 month or longer in refrigerator (will harden in fridge)
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