One of the old standby pieces of advice when starting a wellness journey is to not wait until Monday or the beginning of the month or January 1st to start changing your life. Start right this second. Because if you don’t, you just keep putting it off and putting it off until the next Monday. Part of me thinks this is good advice. I get it. There is no reason to wait for the change. But the other part of me (the part that likes things in neat little boxes) loves the idea of a freshly minted week to start change. It’s like every seven days, the slate gets wiped clean and I can go forward with whatever new journey I want to complete without reliving the wrongs of last week.
It’s hard to deny its appeal.
So that’s why, whenever I want to start something new, I do a hybrid. I give myself a start date—usually a Monday—but I use the days leading up to it to mentally, emotionally, and physically prepare for the change.
Sometimes I think that preparation time is just as important as the actual actions of the change. Getting yourself in the right mental and emotional state is key to being successful.
Anywho, that was an incredible long lead up to saying how I discovered this recipe. A lot of my preparation time is spent Googling, and in one of my expeditions into the expanse of the internet, I discovered this recipe in Whole Living magazine (one of my favorites!).
To me, Medjool dates are so decadent and sweet that they could pass for candy, and when they are stuffed with salty, earthy pistachios and sweet, tropical coconut, you get a sweet treat snack.
I was so impressed with many of the recipes in Whole Living that you’ll see them as my inspiration for a lot of the next few weeks.
Coconut-Pistachio Stuffed Dates
Medjool dates are so decadent and sweet that they could pass for candy, and when they are stuffed with salty, earthy pistachios and sweet, tropical coconut, you get a sweet treat snack that is completely cleanse-friendly.
Adapted from: Whole Living
Ingredients
- 1/2 cup shelled, salted pistachios
- 1/4 cup unsweetened, flake coconut
- 2 tablespoons water
- Pinch of cinnamon
- 16 Medjool dates, pitted
Instructions
- In the bowl of a food processor, add pistachios, coconut, water and cinnamon. Pulse until it forms a thick paste (about 2-3 minutes), scraping down the sides when necessary.
- Divide the mixture and stuff into the dates, using about 1 teaspoon per date.
- Serve immediately or store in airtight container in fridge for about a week.
Nutrition Information:
Yield: 16 dates Serving Size: 1 dateAmount Per Serving: Calories: 73Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 19gFiber: 2gSugar: 16gProtein: 0g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
