Week 1 + Homemade SoyNut Butter

Hey My Yummilicious Nut Butters!

I finished up my first week of ThisFitChick’s program, and let me say: I could feel it. The first couple days my legs hurt, but I could tell it was a good kind of pain though (not like a stretched muscle, but muscle strengthening and rebuilding). One thing that I’m now doing that I have never done in my entire life is goblin squats. Let’s just say I now know that I have muscles in my legs that I never knew I had before. Haha. This week I did all of my weight workouts, but I did an extended stationary bike ride (nothing arduous – pretty steady) in place of the interval workout. My legs had been killing me from days previously, and I wanted to go a little easier on them. I still felt it after the workout – it hurt to sit for a few days. Haha. Another thing I’ve noticed is that my arms are already becoming more defined – I’ve done weights for a long time, but hadn’t really gotten out of my comfort zone with them. But this program has shown me the power of upping my weights (and actually making it a challenge instead of routine) and what it can do. As this next week starts I’m upping my weights and loving every second. I especially love that I don’t even need a gym membership to do these workouts – I’m doing every single one of my workouts at home and I’m getting just as much benefit from the program as I would at a gym. YAY!

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I’ve always wanted to make soy-nut butter. But one thing I’ve never been able to find is a definite recipe for it, or the recipe isn’t the healthiest for you. So I determined to come up with my own.

I succeeded, and I’m here to share that success with you.

My Homemade SoyNut Butter!!!

Soak your soynuts in water for 7-10 minutes (just to let the nuts soften a little).

Add the soaked, dry-roasted soynuts into a food processor or blender (you don’t need anything powerful – just something to break the nuts down).

Pulse until the nuts are broken up.

Add a little coconut oil, salt (if nuts are un-salted), a little agave or stevia, and 1/4 – 1/3 cup water.

Process the mixture until it starts binding and smoothing out.

Once it’s all smooth, transfer nut butter into a glass jar with a lid and store in the fridge. (Or just go grab a spoon.)

Homemade Soy-Nut Butter

High-Protein, High-Fiber, Gluten-Free, Nut Butter

Ingredients

• 1 cup dry-roasted soy nuts (dry-roasted edamame works too), soaked
  
• 1 tbsp coconut oil
  
• 1/4-1/3 cup water (depending on the texture you want)
  
• 1 tsp agave or stevia to taste
  
• Optional: salt (depending on if or how your soy-nuts are salted)
  

Directions

Soak your soynuts in water for 7-10 minutes (just to let the nuts soften a little). Add the soaked, dry-roasted soynuts into a food processor or blender (you don’t need anything powerful – just something to break the nuts down). Pulse until the nuts are broken up.

Add a little coconut oil, salt (if nuts are un-salted), a little agave or stevia, and 1/4 – 1/3 cup water. Process the mixture until it starts binding and smoothing out. Once it’s all smooth, transfer nut butter into a glass jar with a lid and store in the fridge. (Or just go grab a spoon.) Makes about 1 cup.

Note: Each tablespoon is 40 calories, 3.5 grams protein, 2 grams fiber, and only 2 grams fat.

(Aka, you can eat 1/3 cup of this for the same calories as 2 tbsp regular nut butter, but with over double the protein and fiber and half the fat.)

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Yes, I have a chocolate version coming soon. Hehe.

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How have you been working out this week?

Weights, some quick plyometrics,

Have you ever made SoyNut Butter before?

I practically ate the entire jar by spoon. None of it got onto a banana or sandwich because I ate it all before I could try it!

Vanilla or Chocolate?

Chocolate. Unless it’s late at night, then I go for Carob.

With lots of hugs,

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