Today was the day to lose my training wheels. Or better yet, water wings. I woke up at 5:15 on my last day of summer to go to my first open water swim practice. My triathlon coming up in less than a month and I have gotten some looks when I say that I haven’t done much open water training. Or any. I showed up on time (yay!), and was asked if I was going to get a swim wetsuit. A what? Wasn’t my surfing wetsuit good enough? I pretended like I was on the hunt for a good bargain swim wetsuit and talked to some people about websites that sold them for a reasonable price. I am having a hard time coming to grasps with spending over $100 on something that may make 30 minutes of my life a little easier. Then I was told to put glide around my neck to prevent wetsuit “hickies.” Oh great, that is just how I want to present myself the first day of school on Monday. With marks all around my neck. Thankfully, a guy was nice enough to lend me his. So after making myself known as the unknowledgeable rookie, I dove head first (see what I did there?) into my first open water swim workout. 90 minutes of countless (okay maybe 6 or 7, but I lost count) laps to the buoy and back, my shoulders were on fire and I could barely unzip my wetsuit. A huge breakfast and a nap was definitely in order. And why not some healthified nutella that won’t undo all of my hard work?
7 minute vegan nutella
- 3 c. roasted or raw hazelnuts*
- 1/2 c. cacao powder
- 3/4 c. almond milk
- 3-4 pitted medjool dates or (2-3 tbsp. honey)
- 1 tsp. vanilla extract
- 1/2 tsp. sea salt
- Place hazelnuts in a high speed blender (or food processor) and chop finely. This should look like hazelnut meal.
- Add the remaining ingredients. Mix on high until the mixture becomes creamy. (With a food processor you will need to stop the motor to scrape down the sides several times)
- Store in an airtight container in the fridge.
*If you cannot find roasted hazelnuts, use raw and follow the instructions below for roasting them. Looking for a raw option? Just use the raw hazelnuts the same as you would roasted. I prefer to use roasted ones as they take less time to grind and makes for a creamier end result.
To roast hazelnuts
- Pre-heat oven to 350 F.
- Lay hazelnuts in a single layer on a baking sheet and place in oven for 10-12 minutes, shaking pan halfway through.
- Remove from oven and allow hazelnuts to cool.
- Remove skins from hazelnuts by placing them on a cloth napkin and rubbing them between 2 sides of napkin OR you can do this by rolling them through your hand. It is okay if a few of the skins remain in tact.
Fixin’ for some ice cream? Check out the recipe below.