"Skinny" Chocolate Walnut Bark

 

 

I recently discovered a book titled "Trim Healthy Mama" This recipe is the author's form of chocolate that you can enjoy while learning a life long style of eating. Can you tell I'm desperately avoiding the word "diet"! With it's base being Coconut Oil, this chocolate has many benefits for your body and allows you to create several different versions to keep your taste buds and chocolate cravings satisfied.

 

Ingredients:

2 TBSP Truvia (a stevia sweetener blend)

1/2 cup warmed coconut oil (I use the extra virgin/flavorless one)

1/4 cup of unsweetened cocoa

pinch of sea salt

 

Whisk all ingredients together and pour into a parchment lined 8x8 glass dish and freeze. Enjoy straight out of the freezer.

 

~This version, I poured the chocolate over a heavy layer of chopped walnuts and sprinkled with a bit more sea salt.
~Peppermint extract is another delicious option
~Melt 2 TBSP of raw peanut butter in with the coconut oil
~Pour over a thin layer of almonds or peanuts 


                                                                                

Bella Inspired Chicken and Prosciutto Pita

 

 

Do you have favorite place to eat? A favorite dish that you order, at that place, each and every time? To the point which the server doesn't even bring you a menu when she spots you? Well, I do! All of the above! In my dream world, I would be able to visit my favorite restaraunt any day I was craving my special dish but we all know that's not reality, so.... I was forced to do my best to recreate my absolute favorite lunchtime treat. All the credit goes to Bella Cucina, a quaint treasure to our small town.

 

 

Ingredients:
* Note- this recipe is for a larger crowd. For a smaller batch, half the ingredients*

1 bottle balsamic vinegar
chicken breast- one per person
1 package prosciutto
one large container of spinach
1 red or vidalia onion
1 jar roasted red pepper
1 container feta
Pita- 1-2 per person  

The process is done best in stages. While you are crisping the prosciutto in a pan, like bacon, dice the onion very small and slice the red peppers. Once the prosciutto is crisped and cooled a bit, break apart into small pieces. Set the prepped ingredients aside.

Begin reducing the bottle balsamic vinegar in a small pot. First bring to a boil and then reduce to medium heat to simmer. It was need to simmer for 20 minutes, until it has reduced by half. Do not turn heat up. Set aside to cool and thicken.

While balsamic is reducing, cook chicken, seasoned with salt, pepper and garlic powder in the same skillet as the prosciutto. When cooked through, slice it into thin slices.

Add the spinach, prepped ingredients and half the balsamic reduction into a large bowl. Once chicken is cooked through, add it to the bowl and toss it all together to combine. Serve on pita shells, drizzled with the balsamic reduction.

This sounds like a difficult process but trust me when I say, it's not and it's worth it!

Cilantro Lime "Chipotle" Meal

 

Small town living will bring you peace and quiet, a slow paced life and a memorable childhood for your little ones but what it won't bring you is a regular stop at your favorite "big city" lunch spot, like the one we love... Chipotle Mexican Grille. The joy of cilantro and lime coming together as the main flavor of a delicious meal. I was compelled, urged, by my husband to re-create the yummy lunch we enjoyed so that a one hour drive would not be between us and the delicious Chipotle! I hope that this creation will become one of your favorites as it is ours.

 

 

Step One: Marinating the chicken

Ingredients:
4 chicken breasts
1/2 cup olive oil
zest and juice of half of a lime
handful cilantro leaves- torn into small pieces
1 tsp salt
1 tsp pepper
2 tsp garlic powder
2 tsp cumin

Combine ingredients together in a large sized baggie, massage and marinate for at least one hour. I prefer 4-5 hours. At mealtime, pan fry chicken and serve.

Step two: Cooking the beans and rice

Ingredients for the rice:
2 cups cooked brown rice- I boiled mine in chicken stock for added flavor
2 TBSP butter
2 tsp salt
1 tsp pepper
2 tsp garlic
2 tsp cumin
zest and juice of half lime
handful of cilantro leaves- torn into small pieces

Cook rice then stir in the above ingredients and serve.

Ingredients for the beans:
1 can of black beans - drained
1/2 cup water
1 tsp salt
1 tsp pepper
2 tsp garlic powder
10 cilantro leaves- torn into small pieces

When the rice and chicken are almost done, combine ingredients in a stock pot. Heat on medium heat until serving. 

Add the ingredients with some guacamole to a whole grain wrap for a delicous leftover lunch!

 

Roasted Garlic, Spinach and Artichoke Dip

 

 

Amazing!!!

A delicious, flavorful and decadent appetizer that livens up a party of the big game! Prepare yourself for a splurge and enjoy every bite!

 

 

Preheat oven to 400 degrees

 

Ingredients:

3 cloves of garlic

1 small sweet onion

1/3 cup of olive oil

2 bags of fresh baby spinach (or tear regular spinach into small pieces)

salt and pepper

2 packages of cream cheese- softened

1/2 cup sour cream

2 cans of quartere artichokes in water- drained

1 small can of diced fire roasted tomatoes-drained

 

Early on in your day or even the day ahead, wrap the cloves of garlic in foil and roast in the oven for 25 minutes. Allow to cool. Refigerate if necessary overnight.

Dice the onion and sautee it in 1/3 cup of olive oil on low heat for 10 minutes. Add the spinach and a generous sprinkling of salt and pepper. Wilt the spinach and set aside to cool.

Stir and combine the soft cream cheese, sour cream, artichokes and tomatoes. Squeeze the roasted garlic out of it's "shell" and add some salt and pepper to season the cream cheese mixture. Add in the cooled spinach mixture. Stir all to combine and spread into an oven safe dish. Top with a bit of mozzerella cheese and bake at 400 until bubbly and browning on top. Serve on thin toasted bread peices, tortilla chips or crackers.

 

"As Healthy As They Get" Brownies

 When you just want a brownie..... I know you have those days too. Here's a quick recipe that, when you simply switch a few ingredients, gives you the freedom to eat the brownie in peace. Maybe even two brownies, imagine that!

 

 

Preheat oven to 325 degrees

 

Ingredients:

1/3 cup melted coconut oil (I use the kind that does NOT smell like coconut)

6 TBSP cocoa
1 TBSP brewed coffee
3 eggs
1 cup unbleached sugar
1 TBSP plain yogurt
almost 1/2 tsp salt
1/3 cup plus half of 1/3 cup garbanzo bean flour (or unbleached all purpose flour)
1/2 cup dark chocolate chips

Add a few tablespoons of coconut oil in a small pan, heat until liquified. Measure 1/3 cup into a bowl. (If you need a bit more, just add it into the warm liquid coconut oil and it will melt along with it.) Whisk in cocoa and coffee. Set asidez
Combine the rest of the ingredients, whisking until very smooth. Add the cocoa mixture and dark chocolate chips.
*I used a greased brownie pan, which measures 8x12 and baked it for 35 minutes. If you use an 8x8, you will have to bake for 40-45 minutes. Remove them from the oven when the toothpick is still a little gooey. Let them cool to finish baking*

"Yummy in My Tummy" Hot Cocoa

 

'Tis the season...

This homemade hot cocoa is simple but filled with the special feelings of the Holiday season. Perfect for those snowy days when there's nothing to do but snuggle.

 

 

3 cups of whole milk

1/3 cup of unbleached sugar

1 TBSP of unsweetened cocoa powder

1 dash of cinnamon

 

Heat the milk on low/medium heat whisking often to avoid scalding. Once you begin to see it start to steam, whisk in the sugar, cocoa and cinnamon.

 

Easy as that! Enjoy, We did! 

Spiced Blondies with a Ginger Snap Crust

 

I came across a recipe for Chai Spiced Blondies and put them on my list of things to bake and bless my husband with. When I went for the ingredients, the Cardamom was a crazy price that I, a person with a tight grocery budget, was not going to pay. So, while standing in our little amish style corner store, I began to ponder. How can I make this work? I knew that at some point in time, I had a carton of Chai liquid concentrate in my pantry. Hopefully that was still there and could be added to flavor these and save the chai concept. Nope. Not there. Plan C came about and with it came a simple spiced blondie with, after I spotted the ginger snaps in the pantry where the chai drink was supposed to be, a ginger snap crust. That is the fun part about cooking and baking! The flavor possibilities are many and you can make things your own. I hope you try these and enjoy them as much as my husband and kids did!

Preheat oven to 350 degrees

Ingredients for the crust:

2 cups of ground gingersnap crumbs

1/2 stick of melted butter

Food process about half a bag of gingersnaps and combine with the melted butter. Press into a greased 9x12 glass baking dish. Bake for 8 minutes. Remove from oven and allow to cool for 10 minutes.

Ingredients for the blondie:

2 sticks of softened butter

1/2 cups of packed brown sugar

2 eggs

1/4 cups plain yogurt

1 TBSP of vanilla

2 2/3 cups of unbleached flour

2 tsps of baking powder

1 tsp salt

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp ginger

1/2 tsp cloves

1/2 coriander

Thoroughly whip up the butter and sugar until light and fluffy. While it mixes, combine the dry ingredients in a seperate bowl. Into the fluffy butter and sugar, add in eggs, yogurt and vanilla. With mixer on low, slowly add in the dry ingredients until it's just incorporated. Scrape sides down with a spatula and stir to combine. Put dough out onto the cooled crust and press out evenly using warm water to keep your hands damp. This allows you to press out the dough without it sticking to your fingers. Bake at 350 for 25 minutes. Check with toothpick to make sure they're done.

Then you are obligated to enjoy them as much as she did with her milk! Haha!

This bar cookie made for some pretty pictures so I added them just for fun!