Well there isn't a whole lot to report today. We have a lot of leftovers. We have the lasagna and crock-pot chicken I made. I did bust out my food processor and make almond butter though. It was a process to say the least. I did not think it would take so long or be so involved. I had to scrape down the sides a million times, and it took at least 20 minutes total. I almost gave up when it was just a paste, but then it started becoming more buttery and I'm glad I stuck with it. I also made crushed almonds for a pie crust. Now I just have to figure out what kind of pie it will be. I'm thinking a flavored no bake cheesecake, but we'll see. I also made a batch of flax crackers, and they were delicious with smoked Gouda and cottage cheese. I'm not going to post a recipe because I just ground up almonds for about 20 minutes until it was the right consistency.
Nutrition - Serving 1 Tbsp - 100 calories, fat 9g, net carbs 1g, protein 4g
I went back and made some chocolate almond butter this morning. I added about 2 T of cocoa and swerve to 1/4 cup almond butter. I also added a little bit of water to thin it out. I added a tsp at a time until it was the right consistency.