Have you ever asked yourself, why? Why do you get up in the morning? Why do you wear the clothes that you wear or eat the foods that you eat? Why do you say and feel the things that you do? Well, recently I was able to spend a weekend surrounded by the most amazing human beings and we talked about our “whys” a lot. I am still working on my why because I am still figuring out this little thing called life. My why also has changed and will continue to change, too.
So many things in our daily lives shape who we become as a person. Some we can choose, like our peers and others we cannot. Another biggie of shaping us is our decisions that we make and the reason why we make those decisions. Take a moment, think about a decision you made and how it impacted your life. Did you think of a happy decision or a sad decision? If you thought of a happy decision with a positive outcome, hang onto that! Remember how that made you feel, how it made others feels or how it made you better. Now, did you think of a sad decision with maybe a bad outcome? Ask yourself, why did you make that decision? What and who were you surrounded with that resulted in a decision that didn’t make you or others around you happy? Take time and really reflect on this and what you can do to not result in bad decisions. Maybe it is a toxic environment you are in on a daily basis, maybe it is a not so good friendship or other relationship. Whatever it is, figure it out so you can change it and get on the path of purpose and happiness. Along this journey, you should keep asking yourself, why? And when you find your why, you will be unstoppable. Some very powerful words that I would like to share with you are, “We all make decisions, but our decisions are what makes us.”
Alright guys, these candied nuts are an absolute must on your Thanksgiving appetizer or snack menu! Today, they even got the non-paleo stamp of approval! So simple and so delicious! This recipe was inspired by Paleomg’s recipe of her Thanksgiving Cinnamon Candied Pecans. Give those a try too!
- 3 cups roasted non-salted cashews
- ¼ cup coconut sugar
- 1 scoop pumpkin spice Isagenix protein
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp water
- ½ tsp vanilla
- 1 tbsp maple syrup
- 1 egg white
- Preheat oven to 300 degrees and line a baking sheet with parchment paper.
- In a small bowl, mix together coconut sugar, protein. cinnamon and pumpkin pie spice. Set 2 tbsp aside for later.
- In a large bowl, whisk together water, vanilla, maple syrup and egg white until the egg white gets frothy.
- Toss the cashews in the liquid mixture until well coated.
- Sprinkle protein mixture over nuts and toss until well covered.
- Bake for 45 minutes tossing every 15 minutes.
- Remove from oven and sprinkle with the remaining protein mixture. Let cool and store in an air tight container.
