First off, though, I do want to say a big thank you to all my readers out there. Whoever you are, wherever you're reading from and for whatever reason...thank you. I started this blog with no intentions of gaining that many followers or knowing exactly where it would lead me. But I have grown to love blogging SO DANG MUCH in these few short months. The best part? The really lovely and fantastic and awesome thing that's happened?....Is my relationships I've developed with readers and fellow bloggers. I've made friends, I've connected with others--shared humorous stories or random tidbits of nutrition facts or related to events currently going on in their lives. And it's been THE BEST.
To my blogger and reader friends: Y'all are just awesome.
One bit of sad news as of late is the fact that this handsome man--one of my best friends, my prince charming, my soulmate--is moving away from me very soon. Wade got a great job opportunity in Central Arkansas and so will be moving there on June 27. I'm thrilled for him and so proud of where he's going in life! But it will be bittersweet. It's only 3 hours away, but it will still be painful for the both of us. Long distance relationship....bleh.
My holistic health coaching business is really starting to kick off and I know I have better opportunities for it to grow and for myself to develop my own business skills in Northwest Arkansas, which is why I'm not moving with him. The fact that we both support each other completely and still want to remain in a devoted relationship says a lot. I'll miss this guy so much! But we shall make plans to visit each other as often as we can. :)
If you're local, I am doing a chef demonstration on June 28 at the Bentonville Farmer's Market. I am working with Sabra hummus to create 3 different recipes using mostly locally sourced farmer's market ingredients! It will be my first big chef demo in front of a large crowd, so I'm nervous. But also thrilled for the opportunity to work with Sabra and the Farmers' market!
This is the old house they are restoring for the retreat center. It's even more beautiful inside.
The dish I was actually most proud of though? This starter salad. It's a pretty simple salad actually and I was inspired by mine and Wade's recent trip to Tulsa. We ate at a highly rated pizza restaurant and I ordered this salad to start: it had mixed greens, green apple, brie cheese, and candied walnuts with a honey vinaigrette on top.
These roasted nuts are a "healthified" version of the ones I had on my salad at the restaurant. Made with honey and stevia as the sweeteners, these roasted nuts also have a salty kick and a spicy kick too. A nice balance that makes them not overly sweet.
Sweet and Salty Cinnamon Roasted Nuts
1/2 cup walnuts
1 egg white
1 tsp. water
1 tsp. honey
1/4 tsp. maple syrup
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. stevia
Preheat oven to 250 degrees. Put parchment paper on baking sheet.
Whisk together egg white, water, maple syrup and honey in bowl. Add in nuts and toss walnuts to coat them. Add remaining ingredients to bowl and mix well.
Using a fork to dip the walnuts out of the bowl (this is in leave behind much of the egg mixture residue) scatter walnuts out onto parchment paper.
*psst!....Wanna know my secret?....The secret ingredient is LOVE.* :)
Do you have any advice for handling long distance relationships?
What's your favorite cake?