Just J.Faye

Hiking & Other Adventures

Coconut Cashew Butter

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Coconut cashew butter. I don’t even know what else to say.

coconut cashew butter

But I’ll try to say at least a few more things.

For starters, IT IS SO GOOD. Cashews are amazing and coconut is delicious. So of course processing them together into one concoction is just amazing. I mean, seriously. So good.

Then I’ll follow that up with, IT IS GOOD FOR YOU. This little jar is made up of cashews and coconut with a little bit of honey (maple syrup for the vegans) and some coconut oil. That’s it. It’s jam-packed with healthy fats that will provide you with tons of energy throughout the day.

That’s all you need to know, right? It’s good & good for you.

coconut cashew butter

Wait. One more thing, IT IS EASY TO MAKE. Process the cashews. Process the coconut. Process them together. Add in the honey and coconut oil then process some more. The most difficult part of this is finding the energy to pull out your food processor. Oh, and the anticipation. It takes some patience to sit and watch and wait for the cashews and coconut to turn into a beautifully smooth and delicious spread. But, totally worth it.

The longer you process, the smoother it will be. I like mine with a little gritty texture (crunchy over creamy for me always), so the amount of time it takes to make this will depend on your preference.

coconut cashew butter

Just be warned, this stuff is addicting. I find nut butters to be a very dangerous thing. I’m obsessed. I’ll take to it with a spoon straight from the jar. One spoonful turns into two, turns into… umm… more. Yes, it is healthy, but too much of a good thing is still too much.

Tread carefully, but know that I do fully support spoonfuls from the jar. It’s good on toast too. And probably in oatmeal as well. And probably many other things. Enjoy!

Coconut Cashew Butter
 
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A creamy delicious spread made up of coconut and cashews - super delicious & super good for you!
Ingredients
  • 1 cup cashews (I used raw, but roasted would work too)
  • 2 cups unsweetened coconut flakes
  • 1 tablespoon honey (or pure maple syrup, if vegan)
  • ½ tablespoon coconut oil (or more, if needed)
Instructions
  1. Add the cashews to the bowl of a food processor. Process for at least 5 minutes or until the nuts become smooth and creamy. Transfer to a bowl.
  2. Add the coconut flakes to the food processor and do the same thing – process until smooth.
  3. Add the cashew butter along with the honey and the coconut oil in with the coconut butter. Process for another 3-5 minutes or until your desired consistency has been reached. Feel free to add a little bit more coconut oil if the spread seems too thick.
  4. Transfer to an airtight container (like a little mason jar) and store on your counter for up to a week. But really, will it even last that long?!

coconut cashew butter

 

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Almond Joy Energy Bites – A Post on Minneapolis Running

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Today I did a post over on Minneapolis Running! I wrote all about these amazing and delicious Almond Joy Energy Bites and the benefits of eating healthy fats.

Almond Joy Energy Bites

All you need to make these Almond Joy Energy Bites are 6 ingredients (that you already probably have in your pantry!) and a food processor. They are simple to make and packed full of vitamins, minerals, antioxidants, fiber, and healthy fats. Not to mention, they are so, SO good!

Head over to Minneapolis Running to get the recipe –> Almond Joy Energy Bites Recipe

Almond Joy Energy Bites

After checking out the recipe, make sure to poke around Minneapolis Running if you haven’t been there before. It’s a great resource to learn about running. I especially love this article about running with a heart rate monitor and this one about lactate threshold training. The site is also full of great information about running gear, running in Minneapolis, races, recipes, and lots of other interesting things, like City Running Tours for example.

Almond Joy Energy Bites

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Coconut Quinoa Matcha Parfaits + My 1-Year Blogiversary!

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It has been one year (ONE YEAR!!) since I have launched Just J.Faye. It’s just insane. What an incredible year it has been.

But more on that later, first these coconut quinoa matcha parfaits.

Coconut Quinoa Matcha Parfaits

These parfaits are just little jars of happiness – delicious, healthy, easy, pretty. The whole package, right here.

This is what we have going on in these jars:

  • Layer 1 = quinoa cooked with coconut milk.
  • Layer 2 = coconut Greek yogurt mixed with matcha powder and chopped banana.
  • Layer 3 = whipped coconut cream.
  • Layer 4 = sprinkles of flaked coconut and chopped pistachios.

Prepare each layer then go ahead and assemble! You can even make everything in advance the night before, store in the refrigerator in separate containers, and then put them together in the morning. Easy!

Coconut Quinoa Matcha Parfaits

Plus, things just taste better in jars, don’t they?

No, it’ll taste the same in a bowl, but jars are fun.

Coconut Quinoa Matcha Parfaits

By the way, did you notice all the ingredients? Quinoa and Greek yogurt for protein, matcha powder for energy and antioxidants, and coconut for healthy fats. Isn’t it just the best when delicious and pretty food is good for you?! Kinda like this salad.

Coconut Quinoa Matcha Parfaits

Oddly enough my first recipe way back 1 year ago also included quinoa, bananas, nuts, and coconut. Coincidence? Sort of. I was dreaming up these little parfaits for a few weeks and once I realized the similarities between the two recipes, I knew it would be perfect to post as my 1-year “blogiversary” recipe.

I have learned SO MUCH in the past year – about photography (ummm… have you noticed here to here), recipe development, exercise, SEO (I know what it means now), work/life/blog balance, blogging in general, etc. It’s just been so much fun. I still have a lot to learn, but I’m pretty excited about it.

Thank you to everyone who has been following along from the start, to everyone who has picked up along the way, to everyone who has made a recipe or tried a workout, to everyone who has commented on/pinned/linked/shared posts, to everyone who just stopped by that one time for 5 seconds. I love you all.

I’m looking forward to a great Year 2 here on Just J.Faye and I hope you are too!

Coconut Quinoa Matcha Parfaits

Let’s go make ourselves a happy, healthy little breakfast treat, pour a cup of coffee, and be glad.

Coconut Quinoa Matcha Parfaits + My 1-Year Blogiversary!
 
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These Coconut Quinoa Matcha Parfaits are layers of coconut quinoa, matcha coconut Greek yogurt, and whipped coconut cream - a healthy and delicious breakfast!
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Serves: 2
Ingredients
  • ½ cup quinoa, rinsed
  • ¾ cup + ¼ cup lite coconut milk, divided
  • 5.3 oz coconut Greek yogurt
  • 1 banana, chopped
  • 1 teaspoon matcha powder
  • 1 can full fat coconut milk, chilled overnight
  • 1 teaspoon vanilla
  • Additional toppings: unsweetened coconut flakes and chopped pistachios
Instructions
  1. For the coconut quinoa: In a small saucepot stir together the quinoa and ¾ cup of lite coconut milk. Bring to a boil, decrease to simmer, cover, and let sit for 15 minutes, stirring occasionally. Keep in the refrigerator until ready to use.
  2. For the matcha Greek yogurt: In a small bowl stir together the coconut Greek yogurt, chopped banana, and matcha powder until well combined. Keep in the refrigerator until ready to use.
  3. For the coconut whipped cream: Flip the can of chilled coconut milk upside-down. Open the can and pour the water out to another container. Save for another use. Place the cream in the bowl of an electric mixer. Mix with a hand blender or a stand-up mixer until it reaches the consistency of whipped cream. Add the vanilla extract and mix until combined. Keep in the refrigerator until ready to use.
  4. To assemble: Split the coconut quinoa into two bowls (or mason jars!), then divide the matcha Greek yogurt between the two. Top with coconut whipped cream, coconut flakes, and chopped pistachios.
Notes
Everything can be prepared the night before, stored separately in the fridge, and then assembled in the morning!

To make this vegan, use almond or coconut yogurt instead of Greek yogurt.

If you are not a coconut fan, feel free to use almond milk instead of coconut milk in the quinoa, vanilla or plain Greek yogurt instead of coconut Greek yogurt, and regular whipped cream instead of coconut whipped cream. It will still taste delicious!

As if my 1-year blogiversary wasn’t enough to celebrate today, it’s also my big brother’s birthday. He’s one of the most intelligent and frustrating people I know. His hobbies, drive, and sense of humor never cease to surprise me. Today he turns 30.

HAPPY BIRTHDAY JON! I’m excited to celebrate later today.

happy birthday jon

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