Last night I wrote out this long rant about something that has been bothering me a lot lately. Then, before I could post it, I deleted it. I decided it’s best not to air out my dirty laundry on the interwebz. How’s that for starting a post? Teasing you that something has been bothering me and then not going into detail about it. I’ll let you in on a secret. It’s about some friends of mine. It also has to do with the fact that I wish women would just support each other more. That’s really what it boils down to. Rather than sharing my rant/feelings to anyone, I think it really helped me to just write it out and process those feelings and thoughts. Even if I didn’t hit publish, it still feels good to write. You know what? Writing is scary. Sharing your ideas, feelings, etc publicly is really freaking scary. So, basically I chickened out, and decided to keep that rant between David and I. Thank god for David (also my mom) who gets earfuls of my thoughts and feelings on a daily basis. I’m thankful for those two and that I can tell them anything. In the wake of all my negative feelings I’m choosing to focus on happier feelings like reflecting on the people who are there for me. all. the. time.
Check out these nut balls, would ya? Can I just say how much I’m loving the lighting in our house? I found out that the best lighting is in our front living room from the late afternoon to evening around 7:00 pm. This was unheard of at our old house. It’s SO nice to be able to come home, work out, and then take food photos. I really am so happy about this. I think it’s going to make blogging so much easier. I’ve already took so many more photos this week than I have in the last two months.
I saw these nut balls on Tiff’s blog last week and I knew I had to try them out immediately. I made a couple changes, and I think they are some of my favorite nut balls to date. I love the spiciness of gingerbread so these really appeal to my tastes. If you’re a fan of cinnamon or ginger these will be right up your alley. I know April isn’t really the best time to post gingerbread flavors but I don’t care! They are too delicious not to share. I’m definitely making these again next week and maybe the next week too.
- 1 cup almonds
- 1 cup walnuts
- 1 cup dates
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon allspice
- 1-2 tablespoons water
- In a food processor; pulse almonds and walnuts until finely ground.
- Add in dates, vanilla, and spices. Turn processor on until mixture comes together to form a ball. You may need to add 1 to 2 tablespoons water while it's running for the mixture to come together.
- Measure out 1 tablespoon balls and roll. Spread out on a baking sheet and freeze for at least 2 hours.
- Makes about 19 one tablespoon sized balls