Chocolate Chip Cookies

Here’s a great weekend treat. These are grain free cookies made with Almond meal/flour. They are a good option when craving a treat and still keeping it pretty healthy. This recipe is from Primal Palate.

Ingredients:
3 cups Blanched Almond Flour
1/2 cup Coconut Oil
1/2 cup Pure Maple Syrup
2 Omega 3 Eggs
1 tsp Baking Soda
1 tsp Salt
1 tsp Vanilla Extract
1 1/2 cups Enjoy Life Semi-Sweet Chocolate Chips

Directions:
Preheat oven to 375 degrees.
In a medium-sized mixing bowl combine dry ingredients.
In a small mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer.
Pour wet ingredients into dry and beat with hand mixer until combined.
Melt coconut oil, pour into batter, and continue to blend until combined.
Stir in chocolate chips.
On a parchment lined baking sheet, drop balls of cookie dough, about a tablespoon in size.
Bake for 15 minutes.

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Chocolate Almond Cups

I saw this idea online and I immediately had to give it a try. Luckily I had both ingredients at home. For this you will need dark chocolate of 65 percent cacao or higher, almond butter ( I used the crunchy kind), a kitchen brush and a silicone mini cupcake or square bite size tray. This is such a great dessert or even a snack when you want to have a treat. Give it a try!

Melt the chocolate in sauce pan on medium low.

Brush the chocolate onto each cupcake mold. Be generous and make sure enough chocolate is on all sides.

Place in freezer for 10 minutes. Than take it out and place a teaspoon of almond butter or just fill up each individual cup. Cover by brushing on more melted chocolate to completely seal the almond butter.

Place back in freezer for another 15-20 minutes. I like to leave them in there and eat them straight from the freezer.

Pumpkin Custard Cups

Thanksgiving is fast approaching and we all start thinking about the menu for that day. This is a great dessert idea for the holiday if you want something different from pie. I found this recipe online at Health Bent Paleo blog.

Ingredients

•14 oz. can purée pumpkin
•14 oz. can coconut milk
•1/3 c maple syrup, grade B (It’s cheaper and more flavorful)
•1 t cinnamon
•1 t vanilla extract
•1 T gelatin powder
•1/4 c luke warm water

In a small sauce pot, whisk together the pumpkin, coconut milk, maple syrup, cinnamon and vanilla. Right when it’s about to come to a simmer, remove it from the heat.

While the pumpkin mixture is heating up…

In a cup or small bowl, sprinkle the gelatin over luke warm water and stir to combine, making sure there are no lumps. Let it firm up. Whisk the semi-solid gelatin mass into the pumpkin mixture.

Pour the pumpkin custard into ramekins or any fancy dish you’d like. The smaller the dish is, the faster the custard will be ready for consumption.

Press a small square of plastic wrap directly onto the surface of the pumpkin custards, not over the top of the ramekins, directly on the custard. This keeps a ‘pudding skin’ from forming on the top.

Refrigerate, to allow the custard to set-up and get firm.
You should be able to serve and eat in around 4-6 hours.

Chocolate Mousse

Here’s another super easy, TWO ingredient recipe!
All you need is a can of coconut milk and a few pieces of dark chocolate (for one big serving or two small servings).

Place the can of coconut milk in the refrigerator overnight so that its content separate. The white foamy stuff will be on top and the coconut water will settle at the bottom. When ready, open the can and carefully scoop out the white stuff without getting any liquid.

Beat for five minutes until it becomes airy like.

Melt the chocolate and mix with the coconut milk. Beat for a minute or two until well blended together.

And that’s it! Now you have a dairy-free, low sugar dessert. Refrigerate for sometime before eating if you like it to have a harder consistency.

Have a great day and don’t forget, voting for the Halloween Treat Giveaway is still going on!

Bedtime Blueberries

If you are like me and have a sweet tooth, this is a dessert to try. I can’t stay away from sweets but what I can do is choose healthier options. Because it’s so hard to find natural, healthy store-bought desserts I just rather make my own. Here’s a recipe I found online and oh was it good. I served it warm right out of the oven….

Ingredients:

2 cups frozen organic blueberries

1/2 cup unsweetened finely shredded coconut

1/2 cup sliced almonds

4 tbsp freshly squeezed orange juice

Preheat oven to 350. Layer the blueberries in a pie pan and sprinkle the shredded coconut evenly over the blueberries, followed by the sliced almonds. Drizzle the entire dish with the orange juice and bake for 15 minutes. Finish under the broiler on high for another minute or until the almonds start to brown.

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Sweet cravings

Everyday after my meals I crave something sweet. I usually satisfy my cravings with a yogurt but once in a while I have a little treat. Dark chocolate is the way to go. Make sure it has at least 60% Cacao. It’s the healthiest little treat you can have. I just got me a bag!! 🙂

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Pumpkin Frozen Mousse Pie

Filling:

1 cup canned pumpkin puree

1/3 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

2 pints (4 cups) frozen low-fat vanilla ice cream, softened

Preparation:

Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

Pumpkin Pie

Pumpkin Pie

Ingredients:

CRUST
3/4 cup whole-wheat pastry flour (see Note)
3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons unsalted butter
3 tablespoons canola oil
3-4 tablespoons ice water
FILLING
1 15-ounce can unseasoned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 14-ounce can low-fat sweetened condensed milk
2 large eggs, lightly beaten

Preparation:

To prepare crust: Whisk whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Melt butter in a small saucepan over low heat. Cook, swirling the butter, until it’s light brown, 30 seconds to 1 minute. Transfer to a small bowl to cool. Stir in oil. Slowly stir the butter-oil mixture into the dry ingredients with a fork until the dough is crumbly. Gradually stir in ice water, adding enough so the dough holds together and feels moist. Press the dough into a flattened disk.

Overlap 2 sheets of plastic wrap on a work surface, place the dough in the center and cover with 2 more overlapping sheets of plastic wrap. Roll the dough into a 12-inch circle. Remove the top sheets and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the remaining plastic wrap. Fold the dough under at the rim and crimp or flute the edge (see Tip).
Position rack in lower third of oven; preheat to 425°F.

To prepare filling & assemble pie: Whisk pumpkin, cinnamon, nutmeg, ginger, cloves and salt in a medium bowl until well combined. Add condensed milk and eggs and whisk until smooth. Pour the filling into the prepared crust.
Bake the pie for 15 minutes. Reduce the oven temperature to 350° and bake until the filling is set and a knife inserted in the center comes out clean, 35 to 40 minutes more. (Cover the crust edges with foil if they are browning too quickly.) Let cool completely on a wire rack before serving.

Papaya Sorbet

This tropical fruit is one of my favorite. This is sorbet is great to have by itself or with cottage cheese or with greek yogurt. Enjoy!

Ingredients:
8 cups peeled, seeded and diced ripe papaya, (about 1 very large)
1/2 cup water
1/4 cup of splenda
1/4 cup “lite” coconut milk, divided
2 tablespoons lime juice, divided
1 teaspoon lime zest, divided
2 pinches of salt


Line a large baking sheet with parchment or wax paper. Arrange diced papaya in a single layer and freeze overnight.
Combine water and splenda in a small saucepan. Bring to a boil over high heat, stirring constantly, until the splenda is completely dissolved and transparent, 3 to 5 minutes. Remove the papaya from the freezer to defrost for about 5 minutes.
Transfer half the frozen papaya to a food processor. Add half the splenda in water, 2 tablespoons coconut milk, 1 tablespoon lime juice, 1/2 teaspoon lime zest and a pinch of salt. Pulse two or three times then process until smooth, stopping to scrape down the sides and stir as necessary. Transfer the sorbet to a large serving bowl. Repeat with the remaining ingredients; add to the serving bowl. Serve immediately or freeze until ready to use.

Black Bean Brownies

I stumbled upon this recipe and it immediately caught my attention due to the ingredients used in it. I did it and to my surprise I could not taste the beans at all. I made it just like this but next time I will try it without the coffee. The consistency of the brownies were just like any other. Be adventurous and give this recipe a try!

Ingredients:4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar

Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan with parchment paper and lightly oil with canola oil spray.

Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.

In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.

Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)