Thanksgiving is always right around my birthday and I love it. When I was in college I was always thankful that I was on Thanksgiving break for my birthday.
I’m thankful for the progress I’ve made, the workouts I’ve completed and the friends I’ve made.
Is it strange to be thankful for the Instagram community? Or does that just show that I’m a millennial? Well, either way, I’m thankful for the Instagram community that allows me to share my progress, health story and my low-lit terrible food photos.
So thank you for being a great community. I’m thankful to be apart of it.
I hope everyone has an amazing Thanksgiving. Eat some amazing food and have a wonderful time with family and friends. Now what you probably came here for:
Rosemary roasted almonds
I love almonds, even if my stomach doesn’t. I’m spending thanksgiving with my boyfriend and his family. I thought this would be a great little snack to bring why we’re all hanging out and chatting, waiting for lunch.
- Ghee (Trader Joe’s is my favorite)
Here’s some simple instructions:
- Heat the ghee up in a cast iron skillet, use enough ghee to coat the bottom.
- Once it’s heated, add almonds. I added enough to have a single layer.
- Mixed the almonds so they’re coated in ghee.
- Next add rosemary, salt and pepper. Like I said in my last post, I don’t really measure anything. Obviously, if you like roasmary a lot, add more! My only recommendation is to go easy on the salt.
- After mixing everything, let the almonds roast. I did mine for 3 minutes on medium heat and then stirred them and did 3 more minutes.
After they look toasted, pour the almonds onto a paper towel to drain off extra ghee and let them cool.
So simple and a great snack for before the big meal!