After experiencing a powerful lethargy for the first few weeks of this year, I was starting to get concerned. I found myself feeling tired despite getting more than enough sleep, day after day. Granted, I am sure that this was partly due to mid-winter blues and the normal stress and uncertainty that life throws at us. But aside from that, I was beginning to suspect that my eating habits may be contributing to the problem.
Remembering the some what ignored goal that I set for myself at the beginning of the year (any one notice the large amount of desserts and baked goods that took over the blog?), I decided that I should actually try to eat healthier. This probably means different things for different people. For me, it means eating less sugar and less bread.
To start, I wanted to increase my salad intake. I actually love salads but I am terrible at making them. Why? I really have no intelligent explanation, I just don't make them often. For me, the first step in eating more salads is to make candied pecans. They are so simple to make and add a nice crunch to a salad. I tend to change the way I make them each time. The honey and water is a must but you can play around with the other flavors by adding brown sugar, cinnamon, cayenne pepper or any spice that you want. I already started to eat more salads this week!
Spiced Candied Pecans
1/2 cup whole or chopped pecans
2 tablespoons of honey
A few drops of water
A dash of cinnamon
A dash of cayenne pepper
1. Preheat your oven to 425 degrees.
2. Combine the honey, water, cinnamon, and cayenne pepper in a bowl and mix well.
3. Toss the pecans in the honey mixture and then spread the pecans evenly over a tray lined with aluminum foil. Pour all of the excess liquid on top of the pecans.
4. Cook for about 8-10 minutes so that the pecans are softened. Transfer them from the aluminum foil to a plate to cool immediately. When the pecans cool on the aluminum foil, they get stuck there and are difficult to remove.
5. Serve on a salad and enjoy!