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 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
I have seen this recipe repeatedly pinned by Pinterest users. I am always willing to try a new way to spice up and add flavor to chicken. I have made this twice with great results. It is super easy and does lend nice flavor to chicken. When I went back to look for the “pin” last time, it was no longer accessible, so I am blogging it. Perfect chicken: 1/2 tsp salt 1/2 tsp ground pepper 1/2 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1-1.5 pounds chicken breast Preheat oven to 350F. Mix all dry ingredients together. I tripled the recipe to have extra on hand for next time I made chicken. Rub on chicken. Heat a little oil of choice in cast iron skillet on medium to medium-high on stove top. Cook chicken about 5 minutes on each side until browned. Place in lightly oiled(or non-stick
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
The temperatures are starting to drop and my love for all things pumpkin are back in full force. Last weekend I made some pumpkin muffins with a pumpkin pie filling on top that are wonderful(recipe to come soon). With the leftover pumpkin, I decided to make us a pumpkin soup. This soup is thick, warm and delicious and was ready in less than 30 minutes. Ingredients: 1/4 yellow onion, chopped 2 cloves garlic 1 inch of fresh ginger, grated 1 teaspoon curry powder dash of cinnamon 1 cup vegetable broth 1 1/2 cups pure pumpkin 1/2 cup of milk(can use cow, almond, coconut) salt and pepper 1 tablespoon of olive oil or butter pumpkin seeds and dried cranberries(optional) Heat oil over medium heat. When hot, saute onion and garlic until onion is translucent. Stir in fresh ginger. Cook until fragrant, about one minute. Stir in curry powder and cinnamon. Cook
These carrots are a fall delight. I was ready to hunker down, make soup, watch football and eat my fair share of roasted root vegetables then we got a spike to hot temperatures again. That didn’t stop me from making these carrots! I may have also been motivated to make these carrots as I was desperate wanting to use my new Le Creust dish that I received forma dear friend as an early wedding gift. I named her Camille, because she’s French. Enough about the why and a little more about the how: Ingredients: 1-2 pounds fresh carrots 2 tablespoons olive oil 2-3 tablespoons honey 1/4 cup silvered or chopped almonds a few sprigs of fresh rosemary salt and pepper Preheat your oven to 400F. Thoroughly wash your carrots and cut green end off. If you feel so inclined to peel your carrots, you can do that, too. Pour about
Maybe it wasn’t technically a holiday weekend, but with the 4th falling so close to the weekend, it seemed like one. Thursday we had a few people over to grill out and enjoy the back yard. There was a ton of food and festivities(maybe a little too much for some of us). We now have oodles of left overs that I have been trying to recreate into other dishes so that we aren’t eating burger after brat after burger. Saturday I woke up at 5:15am and couldn’t go back to sleep. So, I headed up and did some work in the garden and headed to water aerobics, only to learn that it started at 11am, not 10am. I didn’t want to wait around so I headed home and started creating some calzone dough. I made two different fillings, one being ground taco meat, corn and black beans with cheddar cheese
I’ve had a few people ask me lately about meal plans. I’ll give you a run down about how I plan our meals. Brian and I pack and take our lunches to work most days of the week. It’s way cheaper and healthier. Even if you are getting an inexpensive meal out, just keep in mind that restaurants charge you at least 3x or more what it costs them to make it. Meaning: You can make it sooo much cheaper at home. Let’s do the math. If you spend $5 on lunch everyday eating out(which if you live in Chicago you spend more), that means that it’s costs that restaurant at most $1.66 to make your meal. So $5 x 5 days per week is $25 per week on lunches. If you made that same thing at home for $1.66 x 5 days a week, you would have spent $8.33.
I eat this almost everyday. It’s one of my favorite snacks. An apple with 10 almonds. The trick to making it taste extra good? Take a bite of the apple. Put an almond in your mouth. Chew together. Tastes way better than almonds and apples separately.
A few years ago…okay maybe five years ago I made some homemade vegetable chips. I think I did beet, parsnip, sweet potato and white potato. They were good, a lot of work and just plain easier to buy. Thinking that my thoughts on the subject may have been misremembered, I decided to make some again. Well, it was again, time-consuming without a lot of reward. Here they are anyway. This time I made sweet and white potato, beets and zucchini chips. The zucchini chips were my favorite. I ate them all in one sitting. Don’t judge that last sentence until you see photos of the product. I preheated my oven to 350F. Then I mandolin-ed my little heart out. Slice. Slice. Slice. Then, I tossed the slices with a little olive oil and salt and pepper. I arranged the slices on to cooling racks placed on baking sheets(to help with