I love to bake so baking biscotti (which means to bake twice) has me running to the altar.

No it doesn’t.

But biscotti does make me happy, especially with a hot cup of coffee. So after meeting Carrie for a cup of java yesterday I went right home, fired up the oven, and whipped up a small batch of…

Almond Butter Biscotti

• 1 cup Oat Flour (I just blended oatmeal in the blender)
• 1/2 cup Vanilla Protein Powder
• 1/2 cup Splenda (Sugar would work perfectly)
• 1/4 t Baking Powder
• Dash of salt
• 1/3 cup Egg Beaters (1 extra large egg would work, too)
• 1/4 t Vanilla or Almond Extract (or both!)
• 1/3 cup Toasted Almonds roughly chopped
• 2 T Almond Butter

Preheat oven to 350 degrees. Toast almonds for 5 minutes or until lightly browned and allow to cool. In a large bowl combine the dry ingredients and set aside. In a small bowl beat together the egg and extract and add to the dry ingredients. Fold in the almond butter and toasted almonds. On a prepared cookie sheet form the mixture into a slightly flattened, log shape and bake for 20 minutes. Remove from oven and cut into 1/2″ slices on the diagonal. Return to the oven with the cookies cut side down for an additional 15 minutes, flipping cookies half way. Makes about 8 cookies.

Enjoy every crispy, crunchy bite preferably with a cup of coffee.

Now I really must go clean up the kitchen and finish up my last two sets of biceps and biscotti!

I am nuts about Bragg’s Liquid Aminos.

I use it in place of other soy sauces in stir-fry’s and now to add some amazing flavor to natural almonds without adding calories. Here’s how you make…

Almonds You’ll Bragg About

• 2 cups raw almonds
• 1/4 cup Bragg’s Liquid Aminos
• 1 t sea salt
• 1 T garlic or onion powder

In a bowl stir together the Bragg’s, salt, and garlic or onion powder. Add in the almonds and stir until the liquid is absorbed into the almonds.

Roasting/Dehydrating options:

• If you’re in a hurry, toss them on a cookie sheet at 350 degrees for about 15-22 minutes. Stir half way.
• If you’re into eating raw:
  • Toss the almonds onto a cookie sheet and bake at the lowest temperature with the oven door slightly ajar for about 2 hours
  • Toss the almonds into your dehydrator for about 2-3 hours

Eat these salty, savory almonds with salads, Asian dishes, or by the handful…or all three!

Now I really must go rehydrate before I go nuts!

I broke up with almonds last week. That’s right. I had it.

I was becoming way too obsessed so I threw him out of the house.

But, I’m a glutton for punishment so this week I decided to give him another chance.

So now we’re dating again.

I hang out with him in the bulk bin aisle at the grocery store so we can just spend together in small doses. But when I’m there, sometimes I hear his cousin peanut butter calling my name.

I’m torn.

I kind of have a crush on peanut butter, too. He’s quite, how should I put it? Smooth.

Now that I think about it, I think it would be best if almonds and I were just friends. So maybe I’ll invite him and his buddies over for…

A Protein Bar Mixer

• 1 whole egg
• 5 egg whites
• 2 cups vanilla protein powder
• 1/3 cup flax meal
• 1/3 cup nut butter
• 1/4 t salt
• 1/4 cup almonds
• 1/4 cup pecans
• 1/4 cup walnuts

Whisk together the eggs and your sweetener of choice. Add the protein powder, flax and salt to the mixture. Stir in the nut butter and fold in all of the crazy nuts. Pour the batter into a 9×9 pan coated with non-stick spray. Bake for 15-20 minutes at 350 degrees.

Now I really must go pick up some beer nuts…I hear they’re toasted!

I used to travel a ton for business and I swear I had more food packed than clothing. Not only did it keep my nutrition on track but it kept spending down, too.

Here’s what I typically lugged around in my carry on bag:

• Protein Powder and a shaker. Shocking, I know! But 9 times out of 10 I can get water and ice (free of charge) at an airport snack bar or food court and whip up a quick shake on the go. Sometimes if you ask nicely you can get some places in the airport with a blender to actually mix up a shake for you.

• Tuna packets and plastic forks. Tuna is great to top an airport salad or straight out of the pouch for some quick protein. Just please don’t eat tuna on the plane…it stinks!

• Salad dressing. Yes, I’m one of those people that asks for dressing on the side and then whips out a packet of my own salad dressing.

• Tea bags and packets of Starbucks VIA for hot or cold fuel on the run!

• Homemade granola bars…great for the plane or meals on the move.

• Oatmeal and soup cups that just need hot water for a quick meal.

• Almonds and dry roasted edamame for a little cabin crunch.

I just got back from an amazing trip to California, thanks to Chad and Angela. I packed a lot of these things plus a few of my workout essentials like my fitbook and my ValSlides. What I should have packed were comfortable shoes, huh, Carrie?

Now I really must go hang out in the first class…at the gym!