One little habit the Whole30 reset helps me kick?  Eating out (too much).
 
I’m all about taking your healthy lifestyle on the road & making it work for social scenarios.  I think it’s so important to learn how to have that balance.  What to order- so that you can still spend time with your people, and come out of your cave once in awhile, but not end up eating something that’s going to throw you off & make you feel less than your best.
 

 
Sometimes, though, once you’ve found a handful of restaurants that you love & know exactly what to order that still makes you feel good:  it gets too tempting!  Please tell me I’m not the only one!?  Between working full time at my day job, full time as a blogger, and planning a wedding- amongst other life things like trying to workout and attend families functions and not be an absolute work slave- the ordering out thing can turn into a regular habit REAL quick for me.
 
So I decided to take what sets apart my most favorite salad of all time from a local restaurant, and make it at home.  Because salads are easy to do, you guys.  I should not be ordering out & spending all my cash on food for a salad.  But the cashews on said salad are just so dang good, they’ve been real hard to resist…
 
 
So here I am with my knock-off version that honestly tastes *better* and is so, super easy, AND functions as a really tasty snack besides being an awesome salad topper.
 
The ingredients used for these cashews are simple, nutrient dense, and just plain delicious.  Find some raw cashews in bulk (or grab a bag of the “pieces” from Trader Joe’s- they are less expensive!) and you’ve got yourself a budget-friendly alternative that will help keep you on track with your nutrition goals AND your wallet goals.  
 
 
Okay so maybe the eating out for the sake of cashews thing is just me- but still!  You’re going to LOVE these.  Serve them over a big ol’ nutritious salad like me, or make a big batch and snack on them throughout the week!
 

 

Print Recipe

Cinnamon Chili Honey Roasted Cashews | PALEO

Servings: 1 cup
Calories: 896kcal

Ingredients

  • 1 cup raw cashews*
  • 1 tbsp ghee
  • 2 tsp coconut sugar
  • 1 tsp raw honey
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1/4 tsp sea salt

Instructions

  • Preheat the oven to 425ºF.  Line a baking sheet with parchment paper and set it aside.
  • Add the ghee, coconut sugar, and honey to a small microwave-safe bowl.  Heat it in the microwave until just melted.
  • Add the spices, and stir to combine.
  • Add the cashews to the glaze mixture, mixing until coated.
  • Pour the cashews out onto the lined baking sheet in a single layer.
  • Transfer to the oven, and roast for about 7 minutes or until the cashews begin to brown and the glaze bubbles.
  • Remove from the oven, and use a spoon to toss the cashews with the melted glaze.  Allow the cashews to cool, then serve!

Notes

  • I like using cashew pieces, and that’s what’s pictured in this post.  Feel free to use whole cashews if you like!  Raw is best since they will be roasting in the oven.
  • If you don’t have coconut sugar, you can replace it with all honey.  I just like the flavor that the coconut sugar adds.
  • Try adding shredded coconut if you have it!  Adds great texture!  You could also do this with other nuts like peanuts or pecans.
  • raw cashews*
  • ghee
  • coconut sugar
  • raw honey

Nutrition

Calories: 896kcal | Carbohydrates: 53g | Protein: 24g | Fat: 72g | Saturated Fat: 19g | Cholesterol: 38mg | Sodium: 613mg | Fiber: 5g | Sugar: 19g | Iron: 9mg
Filed   appetizers, side dishes, snacks