Category Archives: Food

Moscow Mules


Have you heard of this drink? I LOVE a good Moscow Mule, any day of year! So does my family now – I’ve got them hooked! It is an incredibly refreshing vodka cocktail with a kick of ginger and hint of lime. These are so easy to make at home with the right recipe and ingredients. Why not mix up something a little different for your next cocktail hour? I know we will definitely be making these at Thanksgiving in a few weeks :)Moscow Mule /

Ginger beer is a less sugary version of ginger ale and it is not interchangeable here. Over the last year, we have tried several different ginger beers and have found that Gosling’s is the best. There are some really bad ginger beers out there and because there are only 3 ingredients in this cocktail, it’s important that the ginger beer is good!Gosling's Ginger Beer

At our wedding, Andrew and I served our two favorite specialty cocktails. One was our all-time favorite: a freshly made margarita. We named it the “Maze-a-rita”, for my new last name – Maze! The other cocktail we served was this Moscow Mule, which we renamed the “Milwaukee Mule” that night.Moscow Mule

Wondering why drink a Moscow mule out of a copper mug? Mainly, because they are fun! But I have read that the copper keeps the drink cooler and enhances the flavors. Copper mugs can be found all over these days. I like these smooth mugs and this hammered finish. Are you looking for a fun hostess, wedding or Christmas gift? Put together a Moscow Mule basket with copper mugs, vodka, ginger beer, and maybe a lime juicer! Turns out I am behind the times here because Oprah had this Moscow Mule kit as one of her favorite things in 2012.Moscow Mule

Moscow Mules

Serves 1


  • 1.5 shots vodka (2 shots if you like a strong drink!)
  • 1 Tablespoon freshly squeezed lime juice (about ½ a shot)
  • ½ cup ginger beer* (1 can makes 3 cocktails)
  • ice


In a glass or copper mug, combine the vodka and lime juice first, and then pour in the ginger beer. Add a big handful of ice and stir. Serve right away.

*If using copper mugs, stick them in the freezer an hour before serving so that they are frosted.

*I’ve tried several different ginger beers and some of them have been awful (don’t buy Reed’s)! The Gosling’s brand is my favorite and the most widely available. Depending on what city you are in, you might be able to find a great local or craft ginger beer. Because there are only 3 ingredients in this drink, a bad ginger beer will make a bad cocktail.


Buffalo Turkey Lettuce Wraps


Last Tuesday started off as a normal healthy day, eggs for breakfast, salad for lunch, but then work got stressful that afternoon and somehow my favorite chocolate covered almonds wound up on my desk. I got caught in one of those moments of weakness where you suddenly realize, oh god, how many did I just eat?? And then the bridal shop called to say my wedding dress was in. Are you kidding me?? The irony! (It wasn’t due until August, I thought I had more time!) I could still taste the chocolate in my mouth. While envisioning squeezing into that white gown! Time to get serious :)Buffalo Turkey Lettuce WrapsThis is the perfect meal for “I need a healthy dinner…but I want it to be satisfying too!” I make these lettuce wraps all the time because they are very lean, but seriously hit the spot. You can’t beat how quick it is to make them either. This is my go-to recipe when I’m at the grocery store without a meal plan because the ingredient list is so easy to remember.Buffalo Turkey Lettuce WrapsI have become a MAJOR fan of buffalo sauce! When something on the menu says buffalo, my eye instantly goes there. The problem is, most of the time it’s coating something unhealthy, like breaded and fried wings. Plus, restaurants generally combine their buffalo sauce with a ton of butter, which is fattening and not an option with my lactose intolerance. This recipe calls for the just the sauce by itself, so you get that great flavor without the heavy calories.Buffalo Turkey Lettuce WrapsMy favorite recipes are ones that you can cook once and eat for several meals. These lettuce wraps definitely fall into that category. However, when I make these for Andrew and myself for dinner, there are generally no leftovers! You’ll certainly feel full, but guilt-free since they are so healthy!

Buffalo Turkey Lettuce Wraps

Serves: 2-4 (2 if you are hungry and serve these alone; 4 if you make them with a side)

  • ½-¾ cup diced onion
  • 2-3 cloves garlic, minced or finely chopped
  • 1 package ground turkey
  • ½ cup Buffalo Sauce (I use Frank’s)
  • 1 head butter lettuce or iceburg lettuce
  • Celery
  • Shredded or chopped carrots
  • Optional: blue cheese or goat cheese crumbles

First, rinse the lettuce, so that the cups will be dry by the time everything is done cooking.

Add the onion to a pan over medium heat and cook until soft, about 4-5 minutes, stirring occasionally. Then, add the garlic for about a minute, until fragrant, stirring to prevent the garlic from burning.

Add the ground turkey to the pan with the onion and garlic and stir it around every few minutes to make sure the meat cooks evenly and all the way through. Add some salt and pepper at this point if you like. If there is liquid in the bottom of the pan when the meat is done, you may want to drain that out. Then, reduce the heat to low and add the buffalo sauce. Stir the mixture until it’s all coated with sauce and let it simmer for a few minutes.

Delicately pull apart the butter lettuce or head of iceburg lettuce so that you have cups. Put a couple cups on each plate, fill with a few scoops of the ground turkey and sprinkle with shredded carrots, chopped celery, and maybe even some cheese crumbles. Make sure to serve with napkins!


**If you’re loving the idea of lettuce wraps for a light summer meal, another one of my other favorite recipes is these Chicken Nectarine Lettuce Cups.

Carrot Cake Oatmeal


This oatmeal is seriously going to spice up your breakfast life! If you started the new year with boring breakfasts, in attempt to be healthy again, here’s a way to add some excitement! I promise it will be love at first bite, when the flavors of carrot cake hit you. I swear I’m not crazy, but yes, I’m asking you to add vegetables to your oatmeal! Carrots for breakfast?? Give it a chance and you will not regret it. This morning, I woke up excited to indulge in a bowl of carrot cake oatmeal that tastes sinfully delicious, but still a healthy choice! / Carrot Cake Oatmeal

Have you tried steel cut oats before? If you are not an oatmeal fan because of the mushy texture of regular rolled oats, these might change your mind. I love steel cut oats because they have a chewy texture and a slightly nutty flavor that makes them very satisfying to eat. Plus, steel cut oats can be reheated and still taste just as great without losing their texture. This recipe is perfect for making a big batch, splitting across individual containers, and taking to work to heat-up each morning. Here’s the quick cooking steel-cut oats that I use from Trader Joe’s and my absolute favorite coconut milk. / Carrot Cake OatmealThis is clearly not your standard bowl of oatmeal – the oats are taken over by all kinds of other good stuff! If you choose the quick-cooking variety, you will want to measure everything out in a bowl ahead of time because you will add it all at the same time. Topping your bowl off with walnuts at the end provides a healthy fat, which will help keep you full all (6) / Carrot Cake OatmealNow, I have to set expectations. This is STILL a bowl of oatmeal and not a piece of cake, thickly iced with cream cheese frosting. However, the flavors of this oatmeal are spot on with carrot cake and your breakfast will taste decadent, while remaining healthy. I promise that first bite will warm your heart! / Carrot Cake Oatmeal

Carrot Cake Oatmeal

Adapted from: Annie’s Eats

Servings: 4


  • Water
  • Milk (I use Trader Joe’s Coconut Milk)
  • 1 cup steel cut oats (I use Trader Joe’s quick cooking steel cut oats)
  • ¼ teaspoon salt
  • 2-3 Tablespoons brown sugar, depending on how sweet you want to make it
  • 3 carrots, peeled and grated
  • ½ cup shredded coconut
  • ¼ cup raisins
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • Walnuts for topping


Combine equal parts water and milk in a medium pot and bring to a simmer (little bubbles just starting to form around the outside of the pot). If you’re using quick cooking oats, you most likely will use 1.5 cups water and 1.5 cups milk, because the recipe on the label will state 3 cups liquid to 1 cup oats. For regular steel cut oats, you will most likely use 2 cups water and 2 cups milk because the recipe will call for 4 cups liquid to 1 cup oats. Adjust accordingly.

For quick-cooking oats: Measure out all of the ingredients (except walnuts) and place in a bowl so that they are ready to go. When your liquid reaches a simmer, dump in all the ingredients from the bowl at one time. Put a lid on your pot and reduce the heat to medium-low. Stir occasionally and continue to simmer until all the liquid has been absorbed, about 10 minutes. Take the oatmeal off the heat and it will thicken a little bit more as it starts to cool.

For regular steel-cut oats: When the liquid starts to simmer, stir in the oats and reduce the heat to medium-low to continue to simmer for 20 minutes. Meanwhile, measure out the rest of the ingredients and shred your carrots. At the 20 minute mark, stir in the remaining ingredients (except walnuts) and continue to simmer for about another 10 minutes, stirring occasionally, until the liquid has been absorbed.

Sprinkle with chopped walnuts on top and breakfast is served!

*If you save some to reheat later, you may want to add a little milk to restore the creaminess to the oats.


Cranberry Margaritas


Are you having people over for the holidays? Then you’ve got to make this cocktail for your friends and families! These cranberry margaritas are so fresh and delicious that you will absolutely be asked for a second round. The addition of cranberry juice adds fun flavor, a little bit of sweetness and a little bit of tartness, to the traditional margarita. I did A LOT of recipe testing over Thanksgiving to come up with the winning combination below, so I promise it’s a good one!Cranberry Margaritas / www.sarasfavoritethings.wordpress.comTurns out margaritas aren’t just tasty in the summer heat – they are just as delicious in chilly winter temperatures! The red cranberries, the green limes and the “snowy” frosted glass make these festive and full of holiday cheer!Cranberry Margaritas /

Cranberry Margaritas

Serves 2


  • 3 shots tequila
  • 3 shots cranberry juice (use 100% cranberry juice with no added sugar)
  • 2 shots freshly squeezed lime juice (2-3 limes, depending on how juicy they are)
  • 2 shots Triple Sec
  • crushed ice (it’s best to buy a bag from the store)
  • Kosher salt for rim of glass
  • Cranberries and lime slices for garnish


Salt the rim of each glass using the pictured instructions below. Make sure to use a squeezed lime to wet the lip of the glass because the salt will stick to lime juice. If you used water, it will just melt the salt. Then, fill each glass with ice.

In a cocktail shaker, combine the tequila, cranberry juice, lime juice, and Triple Sec. Add a big handful of ice and shake it up! Pour the cocktail equally into two glasses through the strainer at the top of the shaker.

Garnish with some fresh cranberries and a slice of lime. Serve right away. Cheers!Cranberry Margaritas / www.sarasfavoritethings.wordpress.comAfter everyone has a cranberry margarita hand, I recommend playing this game to really get the party going! Have fun!

Almond Butter Oatmeal Balls


You would not believe how many requests I get for this recipe! There is not a person who has tried these and not loved them. They are so addicting that I find excuses to eat them all day: pre-morning workout energy boost, afternoon snack, and even an after dinner dessert. My mouth waters just thinking about them!

Almond Butter Oatmeal Balls / www.sarasfavoritethings.wordpress.comThis little bite-sized snack is actually packed with all kinds good for you ingredients: chia seeds, flaxseed meal, oats, almonds, and cacao nibs. That’s why they can count as a healthy snack AND pass for dessert! I buy my chia seeds and almond butter from Trader Joe’s and my flaxseed meal and cacao nibs on amazon.

Almond Butter Oatmeal Balls / www.sarasfavoritethings.wordpress.comEverything can be combined in one bowl! Very little mess :)

Almond Butter Oatmeal Balls /

Seriously, try these balls.

Almond Butter Oatmeal Balls / www.sarasfavoritethings.wordpress.comAlmond Butter Oatmeal Balls


  • 1 cup oats
  • ¼ cup ground flaxseed
  • ¼ cup sliced almonds, chopped
  • 2 Tablespoons chia seeds
  • ¼ teaspoon salt
  • ½ cup almond butter (room temperature)
  • ¼ cup honey
  • 1 teaspoon vanilla
  • ¼ cup mini chocolate chips or cacoa nibs*


Mix together all ingredients in one bowl. Be sure to use a big spatula or wooden spoon because the mixture is thick and will require a little muscle! You will want to chop the sliced almonds up so that they mix well with everything.

Once everything is evenly combined, roll into 1-inch balls.  At this size, you will get close to 30. Put them in a Tupperware container and let chill in the refrigerator for at least a few hours. They taste best cold!

You can store for as long as you want in the refrigerator, but I guarantee they will get eaten quickly!

*If you don’t have mini chocolate chips, you could chop up normal sized chocolate chips. Or, try cacoa nibs for a healthy alternative! Cacao nibs contain no sugar and are considered a super food, loaded with antioxidants, fiber, and magnesium.

Chicken and Nectarine Lettuce Cups


Before nectarines are out of season, you HAVE to try this recipe! It is super healthy, quick and easy to make, and so refreshing! You can mix the filling together in 20 minutes and you don’t even need to turn your oven on if you buy pre-cooked chicken. It’s the perfect summer recipe! It is great for making for yourself, or pretty enough to serve to guests.

Chicken and Nectarine Lettuce Cups / www.sarasfavoritethings.wordpress.comThe trickiest part can be cutting the thin nectarine (or peach) slices, so this is how I do it. I first cut a slit from top to bottom, all the way to the pit. Then, I slice another cut right next to the first cut, all the way to the pit. If you get the two cuts close enough together that they meet at the pit, the slice with slide out. You continue make thin cuts, one next to the other, making your way around the whole fruit.

Chicken and Nectarine Lettuce Cups / www.sarasfavoritethings.wordpress.comThe lime and jalapeno really makes these lettuce cups burst with flavor. They are as delicious as they are pretty!

Chicken and Nectarine Lettuce Cups /

Chicken and Nectarine Lettuce Cups

Source: Women’s Health


  • 1-2 limes
  • Vegetable oil
  • Smoked paprika
  • Sea salt and black pepper
  • 2 cups cooked and shredded chicken*
  • 2 nectarines (or peaches if you prefer)
  • 1/4-1/2 cup sliced red onion (based on preference)
  • 1 jalapeno pepper, seeded and minced
  • butter lettuce (at least 8-10 large cups or more if smaller)


Rinse the butter lettuce so it can dry as you prepare the filling.

In a larger bowl, whisk together 2 Tablespoons lime juice, 1 Tablespoon vegetable oil and ½ teaspoon smoked paprika. Add sea salt and black pepper to taste.

To the same bowl, add the 2 cups of shredded chicken, 2 thinly sliced nectarines, 1/4-1/2 cup sliced red onion, and jalapeno. Stir everything together well and divide among the lettuce cups.

You can certainly save the leftovers for the next day, but by the 3rd day, the nectarine slices will start to get pretty soft. If you don’t want to make lettuce cups, you could also put the filling on top of a bed of lettuce for a salad.

*I used rotisserie chicken, which made this very quick and easy! If you want to make your own chicken, this is my favorite way to do it: Heat oven to 350 degrees. Rub chicken breasts with olive oil, sea salt, and pepper. Roast for 35-40 minutes or until cooked through.


My Blog turns 1!


Exactly a year ago today, I sent out my first blog post! I can’t believe it’s been that long already! I have loved sharing all of my favorite things with you. It is so much fun getting an email or hearing from someone that has tried something from my blog. I think I’ve really made it big time, now that I have my own branded cutting board…thanks MOM ;)

www.sarasfavoritethings.wordpress.comTo celebrate the 1 year mark, I went back to find the most popular posts. In case you missed them the first time around, here they are:

Most Viewed Post: Foil-Baked Tilapia with Vegetables – You can’t go wrong with this recipe when trying to make a quick and insanely healthy dinner.

www.sarasfavoritethings.wordpress.com2nd Most Viewed Post: Balsamic Brussels Sprouts – I know brussels sprouts are the quintessential vegetable to hate, but I would be happy to have these for dinner every night.

www.sarasfavoritethings.wordpress.comMost Pinned on Pinterest: Pretzel Necklaces – We had SO much fun wearing these at Beer Fest.

www.sarasfavoritethings.wordpress.comMost Made: Bruschetta Lentil Dip – It’s speculation, but I think I get the most feedback from friends and co-workers that they have made this dip…several times! It’s easily one of my favorite recipes on my blog.

www.sarasfavoritethings.wordpress.comPost with the Most Comments: Apple Brickle Dip – I dare you to make this and not eat 3 spoonfuls right away.

www.sarasfavoritethings.wordpress.comMost Indulgent Recipe on this Blog: Mocha Chocolate Ice Box Cake – If you walk away from this blog making one thing, please try this cake. Words cannot describe. My fantasy world involves a piece of this cake with every meal.

www.sarasfavoritethings.wordpress.comMy Favorite Post: Recruitment Video for Nestle – I loved getting to make this video about working at Nestle with one of my co-workers and best friends, Brian “Jimmy” Schoo.

www.sarasfavoritethings.wordpress.comI currently have 74 email subscribers. Thank you to each of you for signing up to hear what I have to say! I truly appreciate it, especially since at this point, I haven’t yet figured out how to convince my brother to subscribe! I guess Chia Seed Breakfast Pudding and Spiral Hair Pins aren’t his thing. Weird….

My first post shared this quote: “An invisible thread connects those who are destined to meet, regardless of time, place, or circumstance. The thread may stretch or tangle, but it will never break. May you be open to each thread that comes into your life – the golden ones and the coarse ones – and may you weave them into a brilliant and beautiful life.” I started this blog to be able to send out “threads” of ideas to friends and family far and wide. “My Favorite Things” has now been viewed in 65 different countries, which blows my mind! I hope to continue to share my favorite things with you, regardless of what city you live in, or what city I live in, and that we all stay connected! Thanks for your interest and support!

Love, Sara

Cowboy Caviar


Heading to a 4th of July party in a few days? I’ve got the perfect “dip” for you to bring! And don’t be surprised if you bring home the bowl licked completely clean. I could easily eat this for lunch or dinner. This is one of my favorite things to make when we know we have a crowd coming to hang out on the beach on Saturdays. I made it for the crew last night just to confirm and everyone gave it the thumbs up!

www.sarasfavoritethings.wordpress.comThere are three main reasons I like to make this for a big group. First, It’s very easy to make and creates a huge bowl that can feed a lot of people. The beans and corn really pump up the volume. Second, it’s best made the day before of several hours before you serve it, which is very convenient for bringing to a party. It will also last for a couple days if you have leftovers. And most importantly, people are always asking “who made that dip??” Because they want the recipe! That always makes me happy :)

 www.sarasfavoritethings.wordpress.comIt’s full of all kinds of healthy things for you AND it’s somehow still completely addicting – what a great combo? If you do have some leftover, it is delicious as a salsa on grilled chicken, filler for tacos and omelets, or served on top of a salad, no dressing required.

www.sarasfavoritethings.wordpress.comCowboy Caviar

Source (The Girl Who Ate Everything)


  • 1 can black beans
  • 1 can black eyed peas or pinto beans
  • 1 can corn
  • 4-5 Roma tomatoes
  • 4 green onions thinly sliced
  • ½ bunch cilantro chopped finely
  • 2-3 avocados (ripe but still firm)
  • 1-2 limes
  • ½ cup Italian dressing
  • salt and ground pepper
  • tortilla chips


Drain and rinse the black beans, pinto beans, and corn. Add to a large bowl.

You will want to make sure to remove the seeds from the tomatoes before you dice them so that they don’t add too much liquid to the dip. If you are using Roma tomatoes, slice them lengthwise and use your fingers to remove the seeds. If using tomatoes on the vine, cut them in half width wise to easily remove the seeds. Then add the diced tomatoes to the large bowl, along with the green onions and cilantro. Mix everything together.

The last part of the dip to add is the avocado. If you are making this the day before, I would recommend waiting until the day of the party to add the avocado so that it stays fresh. Dice the avocado and put it on top of the dip. Then before mixing it in, squeeze the lime juice all over it. This will prevent the avocado from browning.

Finally, add the Italian dressing and stir everything up. At this point, you can add as much ground pepper and salt as you would like. You can taste it a few times until you get it right.

Chill the Cowboy Caviar in the fridge for a few hours until it is cold and the flavors have marinated together. You will notice a big difference in taste once the flavors meld together. It’s delicious with big tortilla chips for scooping!

I’ve also got the perfect 4th of July T-shirt for you! I just bought this from Gap a few days ago and it’s been a hit! I bought the periwinkle color and have received lots of compliments.

Chia Seed Breakfast Pudding


Have you heard about the latest chia seed craze?? I swear I’m not crazy – they are my new favorite breakfast food! I think this meal is the perfect substitute for oatmeal in the summer. I have been eating it for breakfast almost every single weekday morning for the last two months and I still get excited every time. It is perfectly convenient for bringing breakfast to work. I convinced two of my coworkers to try it out as well, and they’ve been making it for themselves ever since.

Chia seeds look just like little seeds that you would plant in your garden. I have been buying them at Trader Joe’s in the purple pouch below. When you mix them with milk and let them sit overnight, they absorb all of the liquid and you get a consistency similar to tapioca pudding. The best part is that you are eating something extremely healthy and good for your body!  They are packed with protein, fiber, antioxidants, and Omega-3 fatty acids. Plus, they are low in calories but very filling! What more can you ask for?

Chia Seed Breakfast Pudding /

There are two versions that have become my favorites: Berry Chia Seed Pudding and Banana Chia Seed Pudding. Both are just variations on mixing milk and chia seeds. I can’t really decide which one I like better, so I make both, mainly depending on what type of fruit I have in my kitchen at the time.

Chia Seed Breakfast Pudding /

Berry Chia Seed Pudding


  • ½ cup coconut milk (or whichever milk you prefer, but I swear by the coconut milk pictured above from TJ’s)
  • 2 Tablespoons chia seeds
  • ½ teaspoon honey (or more if you prefer)
  • ½ cup berries (I used blueberries and chopped strawberries)
  • Optional toppings: more berries, slivered almonds, granola, more honey


In a Tupperware bowl, mix together the honey and berries first. (If you add the honey after the cold milk, it will clump together and not mix well.) Next, stir in the chia seeds. Then, add the milk and mix until all of the chia seeds are submerged in liquid. Put on the lid and refrigerate overnight (or at least 4 hours). In the morning, stir up the pudding, add any topping you would like, and enjoy it cold.

Chia Seed Breakfast Pudding /

If you are more of a banana lover, try this version:
Chia Seed Breakfast Pudding /

Banana Chia Seed Pudding


  • ½ cup coconut milk (or whichever milk you prefer)
  • 2 Tablespoons chia seeds
  • 1 banana, mashed
  • ½ teaspoon vanilla
  • 2 dashes cinnamon
  • Optional toppings: shredded coconut, slivered almonds, granola, diced strawberries


In a Tupperware bowl, mash the banana and then stir in the chia seeds, vanilla, and cinnamon. Add the milk and stir until all of the chia seeds are well mixed in and submerged in liquid. Put on the lid and let soak overnight (or at least 4 hours). In the morning, stir up the pudding, add any topping you would like, and enjoy it cold.

Chia Seed Breakfast Pudding / www.sarasfavoritethings.wordpress.comThis is the perfect breakfast to pack and take to work because it’s already in a Tupperware container. You can play around with all different variations of fruit and sweeteners to find what you like best. Enjoy!

Maple Cinnamon Almond Butter


Happy Mother’s Day, everyone! And especially you, Mom!! I’m so lucky to have you as my best friend! I don’t know how I got to be so lucky – you are the most loving and fun-filled person I know. And for that, I sent you the most delicious thing I’ve eaten in months. This Maple Cinnamon Almond Butter makes my mouth water just thinking about it on a warm piece of toast!

Maple Cinnamon Almond Butter / www.sarasfavoritethings.wordpress.comOnce you’ve tried this almond butter, you will never want to buy store-bought peanut or almond butter again! It tastes so much fresher and you have complete control over what ingredients are used. It’s not complicated to make, as long as you have a food processor. For this version, you will first coat the almonds in maple syrup before roasting them in the oven.

Maple Cinnamon Almond Butter / www.sarasfavoritethings.wordpress.comAfter tasting a few of the roasted almonds (you won’t be able to help yourself, they are delicious!), it’s time to put them in the food processor. In the first few minutes, you will get an almond flour. You can see how it piles up on the sides, which is why you while have to continue to switch off the processor and scrape down the sides. After awhile, it will start to look like it’s getting wet  and eventually “snowball” into a big clump. Let it continue to run at this point because after a few more seconds it will “butterize” into creamy almond butter.

Maple Cinnamon Almond Butter / www.sarasfavoritethings.wordpress.comI put the different flavored almond and peanut butters in these cute jars from The Container Store and tied them with ribbon and a tag to label the type of butter.

Maple Cinnamon Almond Butter /

I know my mom will attest to how delicious this almond butter is, since she enjoyed it with her coffee this morning! Of all of the flavors I sent her in the mail, we both agreed this was our favorite!

Maple Cinnamon Almond Butter

Source: Edible Perspective


  • 2 cups almonds
  • 5 Tablespoons maple syrup
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon


Preheat your oven to 325 degrees. Roasting your almonds will make them break down easier in the food processor. Line a pan with parchment paper (to avoid a mess!) and pour the almonds and maple syrup in the center. Stir the almond up so they are coated in maple syrup and then spread them out in a single layer. Roast for about 15-20 minutes, stirring every five minutes. Watch carefully to not burn them!

Let the almonds cool for a couple minutes and then put them in the food processor. You will have to scrape down the mixture several times until you get them to “butterize”.  Be patient, it will happen! Reference the pictures above to see the stages. In total, it can take up to 15 minutes.

Once you’ve reached the butter stage, add the salt and cinnamon and process for another minute.

You can either store on the counter or in the refrigerator. Enjoy on toast, sliced apples, a banana, or a spoon!

*If you haven’t gotten a smooth consistency after 15 minutes, you could add ½ a tablespoon of neutral flavored oil, such as coconut oil, but I have not had any batches needing oil yet. And I’ve made A LOT of almond butter in the last few months. Our kitchen Tupperware has dwindled because they are all stacked in the refrigerator with different recipe combinations!