This is a super simple and healthy dessert that is packed with nutrients and good fats. Even better is that those good fats will keep you full a lot longer than empty carbs. Ingredients: 1 ripe avocado 1/4 cup cocoa powder 1/4 cup unsweetened nut milk of choice(I used coconut) 1/4 cup honey(or equivalent sweetener of choice) 1 tsp vanilla pinch of salt Scoop avocado out of peel. Place all ingredients into blender or food processor. Blend until smooth. Enjoy!
I saw this recipe for Sweet Potato Peanut Bisque and thought the flavors in it sounded amazing. I decided to simplify a few of the steps and make it in my Vitamix. Wow. It is an extremely thick, but delicious soup. Definitely husband approved. Ingredients: 1 large sweet potato, cut in wedges and roasted 1 small onion, diced 1 clove garlic 1/2 chunk of fresh ginger 1 can diced tomatoes with chiles 1 cup vegetable stock 1/4 cup peanut butter pinch of cinnamon 1/2 tsp allspice salt and pepper to taste chopped cilantro and peanuts for garnish I roasted a sweet potato in the morning to have it ready for the soup at lunch. Put all the ingredients in your Vitamix and turn to the Hot Soup setting. Blending results: Pour into bowls. Top with cilantro and peanuts. Makes 4-6 servings. Look at all that deliciousness! This soup is a meal in
I mentioned the other day that I was addicted to Whole Foods’ Thai sweet potato collard green wraps. They are filling, delicious and nutritious. They are a little bit of a process to make, so it is beneficial to make multiple at once, or have the ingredients on hand and ready to go so you can make them quickly. Ingredients: collard greens peanut butter roasted sweet potato Thai peanut sauce tamari or soy sauce brown sugar cabbage slaw These first two steps are optional, but I think by doing them, you have a more delicious, more flexible and less messy wrap. The simmering of the leaf makes it a little less bitter and a lot more flexible for stuffing and rolling. Ok! So let’s get rolling(pun intended!). Start by bringing a big pot of water to a simmer on your stove top. Also, prepare a large bowl of ice-cold water
Wow! Where have I been? I can’t believe that it’s almost been three weeks since I last posted. I’ve been obsessed with collard green wraps. I tried one of the thai sweet potato collard green wraps from Whole Foods over a month ago and I can’t stop thinking about them. After buying a few from their pre made foods counter, with some inconsistency in the product that I got, I decided to take it to the kitchen and make them myself. I think I ate them for most meals for a week. So good. I have also been having a love affair with radishes. Plain and on everything. Can’t get enough. I made a big batch of baked apple donuts. They were delicious and were very reminiscent of apple pie. I really liked them. Just sweet enough, but not too sweet. Last week I ran a 10k in some brutal
Wow. Sprouting lentils are delicious and easy! Why didn’t I start doing this years ago? I started out with a one quart mason jar. I rinsed 1/3 cup of brown lentils then soaked them for 12 hours. After 12 hours, I drained the water they were soaking in, rinsed and drained them again. Get out all the water you can and turn the jar on its side out of direct sun light. Repeat rinsing and draining each morning and night. After 24-36 hours you will see your lentils starting to sprout. Start eating them anytime after they start to sprout. Eat them as a snack, put them on salads and sandwiches. They are so delicious, a great source of protein and fiber. When I started sprouting, I used a cut up old dish towel under the lid of the mason jar to drain. Halfway through the process, I received and
It was kind of a weird weekend in terms of food. Usually I spend a lot of time in the kitchen on the weekends making food for the week, but that was not the case. I have been trying to clean up my eating little by little. I’ve upped my exercise over the past few weeks and with that, my hunger levels have soared. I’ve been focusing on getting in more protein and inadvertently have lowered my intake of carbs. My focus when we went grocery shopping on Saturday was protein, fruit and veggies. We left with a lot of chicken(it was on a really good sale), some beef, and lots of fruit and vegetables. So what was on the menu this weekend? Friday night was pizza night. Instead of bringing home slices, I grabbed a take and bake pizza so there would be leftovers for Brian. I pulled the
I had never made polenta until the other day. I had been wanting to experiment with cooking it, cooling it and using as a crust for pizza or even “bread for a sandwich”. I made a batch this weekend, using Neverhomemaker’s basic homemade polenta recipe. It was very fast and simple to make. After making it, I lightly oiled a mini pie pan I had and pressed the polenta into it. A perfect disk shape for my impending mini pizzas. Here is their recipe being made by me and the progression of how quickly it thickens: These are great for using as a gluten free crust for pizza or for putting in a bowl of chili!
Does anyone one else have a 3 day weekend this weekend? I’m so excited to have Monday off. Thank you, MLK. One more day to have extra time to make a weekend breakfast. And because it’s an extended weekend, I am giving you an extended edition of the Friday Five. That, and I couldn’t narrow it down to five. I want to eat all of these! For my other savory breakfast lovers out there, these Simple Baked Eggs look divine. I’ve seen a lot of carrot cake themed breakfast items lately. This Morning Glory Oatmeal looked very carrot cake like and delicious. I can just image it with a swirl of warm coconut butter on top! Yum! With your extra time this weekend, it might be nice to make these faux Chocolate Chip Cookie Dough Larabars for a nice grab and go breakfast for the upcoming week. This overnight mixed
Last weekend was one of my most productive weekends in the kitchen in months. As a result, we have been eating well all week. What was I busy making? I started off my Saturday morning with something called bulletproof coffee. Other’s call it buttered coffee. Yes, I put grassfed butter in my coffee. I brewed 2 cups of organic coffee, then put it in the blender with 1 tablespoon coconut oil and 1 tablespoon Kerrygold grassfed butter. Blend on high until frothy and creamy like a latte. It is absolutely delicious. It is a high fat treat, but they are healthy fats. I can’t say I will be doing this everyday, but maybe once a week. I also started sprouting lentils on Saturday. It’s so easy and they are absolutely delicious when sprouted! I can’t wait to eat a big salad with them on it for dinner tonight. With my
I have been trying to mix up my breakfast routine a little bit these days. One thing that remains constant is that I need protein for breakfast or I am starving mid morning. In the summer I like refrigerator oats, but I am not a huge fan of hot oatmeal. It always tastes good, but it doesn’t keep me full unless I eat a ton of it, but by then it has become a calorie bomb. I ran across this recipe for chai inspired spiced breakfast quinoa and adapted it. It’s delicious, makes two servings, and keeps you full! Ingredients: 1/2 cup quinoa 1 cup unsweetened almond milk 1 cup water 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground ginger 1/4 cup unsweetened coconut flakes pinch of salt 1 tablespoon honey 1/2 teaspoon vanilla extract 1 large egg any additional nuts, flax, chia or fruit as toppings