Category: Recipes

30
Jul
2014

New York Style Vegan Cheesecake

categories: Dairy Free, Desserts, Gluten-Free, Vegan

There came a time in my journey towards a healthier me that I really started missing my former fatty friends. No, I am not making a rude comment about anyone in my life. I am referring to the unhealthy food choices that I constantly made.

I used to love McDonald’s french fries. Actually, let me rephrase that, love, love, LOVED McDonald’s french fries. There was something about those salty, hot sticks of pleasure that just made me happy. Now they make me sick. I am happy to say that fatty friend has not passed my lips in….well I can not remember when. Good riddance.

Then there were the ridiculously large portions at any restaurant, which we would go to a couple of times a week. More former fatty, GMO, preservative filled, friends like Chili’s, T.G.I. Friday’s, & Applebees. Nothing they serve is fresh, and the amount of bad for you food that is put on your plate is mind-blowing. I miss none of these restaurants.

Alas, there is one fatty friend my heart will always long for. Who am I kidding? My heart? We all know it’s my stomach. Let me explain it this way. You know that one friend you had growing up that your mom told you was bad for you? You know the one that never did anything good but made you feel great when you were around them? Well that is how cheesecake is for me. I know it’s bad for me, but I just can’t quit.

I know I am not alone in my love affair with cheesecake. It’s the one dessert that most people can agree on. It’s smooth, creamy, sweet and savory. What’s not to love? Well there is that one thing, the damn calories! One slice of New York style cheesecake holds a whopping 710 calories. In the midst of devouring a heavenly piece of cheesecake that is the last thing I think about. But then it comes, the guilt. The ‘Why do I love that stuff so much that I would do this to myself?!”, self loathing.

One of my infamous cravings came on the other night. I knew I couldn’t go down the fatty friend road. I ‘ve been working way too hard lately to undo all of my work. I went on a hunt for a healthy version that was great, not just good. It had big shoes to fill if it was going to take the place as my new cheesecake BFF.

I stumbled upon a version on the Minimalist Baker. (If you have never heard of them, click on over and check them out. So awesome!). They had a recipe for Simple Vegan Cheesecakes that sounded like what I was looking for. I thought I would give it a shot, but hope for the best.

I changed the recipe to fit my needs and what I came up with was astounding. I honestly could not tell that it was vegan, and gluten-free. I hate labeling this dessert as vegan or gluten-free because of the stigma that comes with it. Most people make faces when they hear those words. But, in my very picky, meat and potato eating, brutally honest husband’s own words, “It is really, really good!”.

I can truly say I have found a new skinny friend to add to my growing repertoire. Eating healthy isn’t always easy, but recipes like this make it much easier.

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Vegan New York Style Cheesecake

Adapted from Minimalist Baker

12 Servings

Crust:

1 cup fresh dates, pits removed

1 cup salted almonds

1 tablespoon ghee (or vegan butter like Melt)

Filling:

1 1/2 cups cashews, soaked for 6 hours

1/4 cup fresh lemon juice

2 tablespoons vanilla

1/3 cup melted coconut oil

1/2 cup agave (honey for non-vegans)

1/2 cup + 2 tablespoons full fat coconut milk (refrigerated upside down 12 hours)

Topping:

1 8 oz. container vegan cream cheese

1/4 cup agave (honey for non-vegans)

2 tablespoons fresh lemon juice

1 tablespoon vanilla

Directions:

Line the bottom of a 9 inch spring form pan with parchment paper.

Soak the dates in hot water for 10 minutes.

In a food processor pulse the dates, almonds, and ghee till finely chopped and well combined. Mixture should stick together when pressed into the bottom the spring form pan. Evenly press the mixture into the bottom of the pan. Put in the freezer to set while making the filling.

Using a food processor or blender combine all filling ingredients till completely combined and smooth. Remove the crust from the freezer and pour the filling on top of the crust. Using a spatula (or back of a spoon) spread the mixture evenly in the pan. Return back to freezer for 4 – 6 hours.

Using a food processor or blender puree the topping ingredients till smooth. Pour over the filling, spread evenly. Return to freezer for 2 hours.

To serve, cut into 12 equal slices, serve immediately or let thaw for 10 minutes before eating. Store in freezer.

Nutrition

Servings: 12• Size 1/12th of the Cheesecake • Calories 399: • Fat 27.4g • Carb: 36.8g • Fiber: 2.5g • Protein: 5.9g • Sugar: 28.6g • Sodium: 215.5mg • Cholesterol: 2.8mg

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12
Jun
2014

Chocolate Paleo Energy Bites

categories: Dairy Free, Desserts, Gluten-Free, Snacks, Uncategorized, Vegan

I get hungry, a lot. I eat 3 meals a day but I need daily snacks to hold me over to each meal. I don’t purchase bad snack options because I know I will eat them if available. BUT, my lovely husband used to bring tempting devilish snacks into our home. Chips, donuts, oreos, you name it. So every now and then I would get a craving for an item on the “Do not eat” list, and go nuts.

Thank goodness in the last month he has decided to come over to the fit side. Hallelujah! Every morning he wakes up at 5:45 a.m. to work out, and has cleaned up his diet tremendously. Needless to say I am incredibly proud of him.

Due to his change in eating, the bad stuff is no longer crossing the threshold into our pantry. Instead I need to make sure I have snacks for both of us now. Two hangry people in the afternoon can be dangerous. I keep the obvious staples, like hard-boiled eggs and hummus on hand, but sometimes that doesn’t quite hit my sweet spot. My sweet tooth needs to be fed every now and then.

Chocolate Almond Energy Bites hit my sweet spot every time. Two small bites pack almost 4g of protein, enough carbs (7g) to level your blood sugar. The good fats and fiber give you a satiated feeling, making the bridge to your next meal a happy one.

The bites last in the fridge for two weeks, but can be frozen for up to 3 months.

Do yourself a favor and make a large batch so you always have a healthy, yet decadent option ready.

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Recipe

Serves 12

1 1/2 cups whole almonds

1/2 cup dark chocolate chips (can use vegan chips, I love Enjoy Life!)

1/2 cup unsweetened dried flake coconut

2 teaspoons water

Directions:

In a food processor pulse the first 3 ingredients till smooth, but still has some texture. Add in the water one teaspoon at a time, pulse till combined.

Using a melon baller scoop up the mixture, press mixture firmly, and then roll into a ball.

Refrigerate till firm or freeze till ready to use. If frozen, thaw at room temperature for 30 minutes before eating.

Nutrition

Servings: 12• Size: 2 bites • Calories 124: • Fat 9.5g • Carb: 7.7g • Fiber: 1.6g • Protein: 3.3g • Sugar: 2.6g • Sodium: 92.9mg • Cholesterol: 2.2mg
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29
Apr
2014

Best 100 Juices for Kids Review + Giveaway

categories: Desserts, Giveaways, Quick Meal, Smoothies, Snacks, Uncategorized

(giveaway has ended)
My children love their morning glass of juice. It has become a morning ritual that they look forward to. I am not a huge fan of unnecessary sugar deposited into my kids. Especially right before they are going to sit in a classroom all day. But, their pediatrician actually recommended they enjoy one glass in the morning to alleviate morning time hypoglycemia. So it was easy for this health loving mama to give them their one glass without guilt. To keep the juice healthy I buy organic apple juice for them, and sometimes I get wild and crazy and pull out orange juice.

A few weeks ago I received a fabulous fellow blogger’s new cook book in the mail, Best 100 Juices for Kids (The Harvard Common Press). The fabulous author, Jessica Fisher, writes the popular blogs, Life as Mom, and Good Cheap Eats. Both blogs have been an inspiration for my own blog. She is witty, brilliant, and gracious.

I was lucky enough to sit next to her at Camp Blogaway last year. Immediately I liked her. Shortly after we met, she took me under her wing. As a new blogger I needed help to make my blog into what it is today. She gave me the tools to improve my blog without batting an eye. So when she asked who would like to review her new book, I eagerly shot up my hand. It was the least I could do after all the help she has given me.

From the moment I cracked open 100 Juices, I was in love. FishMama openly shares her journey through their family’s eating habit reform. She talks about her days as a former soda junkie, something I can most definitely relate to. About how that addiction led to unwanted dental visits for the family.

There was one line that really grabbed me hook line and sinker in her intro. She mentions that even though feeding her six children (FishKids) can be expensive, she wanted to make “every bite count”. I internalized that statement. Pondered what it meant for the G family, and my two kids. I got the concept of the book in its entirety, as applied to our life.

After some quick research I found the organic apple juice I was buying from the store contained 15g more sugar than a freshly juiced apples. Even though I thought I was making a healthy choice for my kids, I was not making every bite count. Switching to freshly juiced apples would meet that goal. The 15 g of hidden sugars wouldn’t exist and I would spend less money by making my own.

Even though this was the best choice, would my kids follow suit and drink the fresh concoctions?

I had the boys become official Best 100 Juice taste testers. To my surprise and joy, they loved it. Not only did they approve of the recipes, they loved the process of making them. They are still enjoying the same morning ritual, but it has been improved. Less sugar, more nutrition. Just the way I like it.

I like that beyond writing 100 recipes Jessica also added in advice on how to juice on a budget, types of juicers, how to get the most juice out of them, and how to clean them. Oh, and wonderful tips on making the experience fun for kids.

Among the juices are smoothies, popsicle, sports drinks, fizzy drinks or sparklies, fruit/veg drinks, and slushies too! Such a fun array of recipes for parents that want their kids to learn healthy eating habits.

I am looking forward to making a new recipe every day of summer break with the boys. Only 15 more days till that glorious day! But, who’s counting?

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Recipes from 100 Best Juices for Kids

This is a great recipe for my two boys that are always on the go. I personally despise the store-bought sports drinks. Typical ‘ade’ drinks contain two kinds of artificial sugar, artificial flavoring and preservatives. These are not items I want my child rehydrating with. For FishMama’s clean version, I had all the easy pronounce ingredients on-hand. This is a sports drink I will say YES! to.

Lemon-Lime Sports Ade

3 1/2 cups water

6 tablespoons Honey Syrup (1 cup honey to 1 cup water, boiled)

2 tablespoons freshly squeezed lemon juice

2 tablespoons freshly squeezed lime juice

1/4 teaspoon fine sea salt

1. In a pitcher, whisk together the water, honey syrup, lemon and lime juices, and salt.

2. Store in a covered jar or container in the refrigerator. Serve chilled.

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I want to share one more of her brilliant recipes. Not only could this be a fun breakfast for the kids, but also for mom and dad. This fiber and protein filled smoothie will please everyone. It has three of my favorite ingredients, banana, chocolate and peanut butter. Yum!

Chocolate & Banana Nut Butter Blast

Serves 1

1 cup crushed ice

1 small banana, broken into chunks

1/2 cup milk

1 tablespoon natural unsweetened cocoa powder

1 tablespoon peanut butter or other nut or seed butter of your choice

1. Place the ice, banana, milk, cocoa powder, and nut or seed butter in the blender cup or pitcher.

2. Blend until very smooth.

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GIVEAWAY!

Do you love these kid approved healthy recipes as much as I do? I thought you would! Well you are in luck my friend. Harvard Common Press is giving away a copy of this incredible book. To enter follow the rafflecopter link below.

Click here to enter Best 100 Juices for Kids Giveaway!

Disclosure: I did not receive any compensation to write this post. All opinions are my own.

Photo Credit: Harvard Common Press

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25
Mar
2014

Paleo Carrot Cake & Throwdown {$50 gift card giveaway}

categories: Desserts, Giveaways, Gluten-Free, Low Carb, Paleo, Uncategorized

{giveaway has ended}

Spring has officially sprung, the signs are everywhere. Birds are busy building their nests. The intoxicating smell of blooming flowers is in the air. All of this means that Easter is on it’s way! Not only do I love this holiday for spiritual reasons, but for the candy, cakes, and sugar.

My name is Rebekah and I am/was a sugar-a-holic. Even though I have cleaned up my diet tremendously, this is the area I still struggle. If there is a Reese’s Peanut Butter Egg within 5 feet of me, I will seek and destroy. It’s embarrassing to be caught shoving said egg in your mouth by your 5 year old. The yellow wrapper and chocolate lining my lips didn’t help. Sorry C-Bear, I owe you.

My addiction to sugar is so bad that I gave it up for Lent this year. What is Lent? Christians & Catholics use this time of year to give up anything that may take their focus away from God. It symbolizes the sacrifice that Jesus made for us. So for 40 days we try to simulate a sacrifice. For me that means 40 days without processed sugar.

The Lent period starts Ash Wednesday and ends on Easter Sunday. There have been serious temptations sent my way, but I have stood firm against the sugar demons. Don’t worry, those peanut butter eggs don’t stand a chance on Easter. Hide your eggs, hide your chocolate, I’ll be on a mission to give my self a horrible stomach ache. Then I won’t want to touch it for at least a day, maybe day and a half.

Another favorite spring time treat of mine is carrot cake. I can’t resist the buttery, sweet, carrot filled, cream cheese topped cake. In moderation it wouldn’t be so bad, but I don’t know anyone who is satisfied with a small sliver of the carrot-filled goodness. I want a satiating piece.

Wanting a satiating piece of carrot cake was one of the reasons I started conjuring up a healthy version. Giving up processed sugar was the biggest reason. This was truly a passion project. It took many tries to get it right, but I am truly proud of the finished project. You will not find any ounce of processed sugar or grains in this paleoan beauty. All you gluten-free lovers can eat this proudly. Vegetarians, you can enjoy this freely. Clean eats all the way.

The sweetness in the cake comes from a mixture of dates, pineapple, and carrots. I used Bob’s Red Mill Hazelnut Flour and Coconut Flour for the base. Then added in Bob’s Arrowroot starch to stabilize the cake. To frost this luscious grain-free goodie, I blended together coconut oil and pure maple syrup. I know it sounds strange, but it is out of this world good.

It’s hard to tell that this is a healthy version of the naughty nosh. This cake would be the perfect end to your Easter dinner. Or any dinner you choose to serve this season.

If you are looking for the best decadent, playful versions of carrot cake, check out my friends Jillian, Barbara, and Angela’s recipes.

After you check them out, enter to win a $50 gift card to the store of your choice! You can enter multiple times by following each of our social media outlets. Click the link below to enter!

carrot_cake_cheesecake_cake — Jillian’s Bakery Style Carrot Cake Cheesecake Cake from Food Folks & Fun

carrot-cake-brownie-bars-feature — Barbara’s Carrot Cake Brownie Bars from Barbara Cooks

ang carrot cake — Angela’s Rainbow Carrot Cupcakes from Aloha: Yinz Mangia

carrot cake slice feature1 — Paleo Carrot Cake from Decadently Fit

Enter giveaway by clicking rafflecopter link below!

a Rafflecopter giveaway

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Paleo Carrot Cake

Serves 16

Cake

12 dates, chopped

1 1/2 cups boiling water

1 teaspoon baking soda

1/2 cup chopped pineapple, packed

3 cups carrot, finely shredded

6 tablespoons Melt Buttery Spread (or other vegan butter), melted

4 eggs, room temperature

3/4 cup Bob’s Red Mill Hazelnut flour

1/2 cup Bob’s Red Mill Coconut flour

1/4 cup Bob’s Red Mill Arrowroot starch

4 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon fine sea salt

1 teaspoon baking powder

1 t. baking soda

2 teaspoons vanilla

Frosting

6 tablespoons pure maple syrup

1/2 cup room temperature coconut oil (do not melt)

Cake

Pre-heat oven to 350 degrees.

Prepare a 9 inch spring form pan by greasing the sides and bottom with Melt, and cutting a parchment paper circle to fit the bottom of the pan.

Combine the dates, boiling water and teaspoon of baking soda. Set timer for 10 minutes.

After time is up, use a fine strainer to remove dates from mixture. Pulse dates 1 minute in food processor. If the mixture is too thick to pulse, use 1 tablespoon of orange juice at at time to make it easier. Do not liquify the mixture, it should still be somewhat chunky.

In another bowl, combine the flours, cinnamon, nutmeg, salt, baking powder and baking soda together.

In a large mixing bowling, whisk eggs till frothy. Whisk in the Melt slowly. With a wooden spoon mix in the dates, then the pineapple, carrots and vanilla.

Combine the wet mixture with the flour mixture till everything is incorporated well.

Pour batter into spring form pan and cover with foil.

Bake for 30 minutes, then remove foil cover and bake for another 30 – 40 minutes, or until cake is done. It will be done when middle of cake springs back to gentle touch.

Frosting

With an immersion blender or high power blender combine the two ingredients till smooth. Frost the cooled cake and enjoy.

Cake can be store at room temperature up to 3 days.

Servings: 16• Size: 1/16 • Calories: 248• Fat: 15.5g • Carb: 25g • Fiber: 3.4g • Protein: 3.4g • Sugar: 18g • Sodium: 222mg • Cholesterol: 53mg

07
Mar
2014

7 Minute Hummus

categories: Appetizers, Condiments, Dairy Free, Gluten-Free, Low Carb, Main Dishes, Miscellaneous, Quick Meal, Side Dish, Uncategorized

Being partially of middle eastern decent you would think I grew up on hummus. Unfortunately, I did not meet hummus till I was 22 years old. I will spend the rest of my life making up for its 22 year absence.

I’m going to assume that it was never present in my home due to the regional differences in my heritage. Or it may have been considered hippy food. My parents were and are far from being hippies. How I ended up with a hippy soul I am not sure.

Anyhoo.

Fortunately, not only has it become a mainstream staple, but it is even easier to make. Ingredients like tahini paste are no longer only sold at health food stores. Olive oil, is present in most homes, and lemon trees seem to be gracing more properties than ever.

This healthy comfort food is also chocked full of health benefits. Fiber, protein, and healthy fats make it a great way to snack. I love dipping assorted vegetables in the creamy goodness.

Did you know chickpeas can help maintain your blood sugar? They can also help prevent cholesterol from sticking to the walls of your blood vessels.

Apart from all of the omega 3’s and myriad of good for you reasons, hummus is super easy and fast to make. Seven minutes may be an exaggeration in time it takes to make it.

For all of my lent practicing friends, hummus is a great alternative to meat on Fridays. I suggest slathering some hummus inside a whole wheat pita, then stuffing it with roasted mushrooms, bell peppers, and zucchini.

Now that I am drooling, here is the recipe.

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7 Minute Hummus

Serves 5

1 – 15 ounce can chickpeas (garbanzo beans)

1/4 cup fresh lemon juice

4 tablespoons tahini

1 garlic clove

2 tablespoons olive oil

1 teaspoon sea salt

2 tablespoons water

paprika, to sprinkle on top

Method

Rinse the chickpeas in a mesh strainer with cold water. Set aside to drain. Then pat dry.

Put all the ingredients in a food processor, minus the water and paprika. Process till combined.

Scrape down the sides with a rubber spatula then add the water. Process again till smooth.

Serve in a bowl and sprinkle with paprika. Traditionally olive oil is drizzled over the hummus to serve. I do not because I do not want the added calories.

Can be refrigerated up to a week in an air tight container.

Servings: 5• Size: 1/4 • Calories: 165• Fat: 9.3g • Carb: 15.4g • Fiber: 4.6g • Protein: 5.1g • Sugar: 1g • Sodium: 600mg • Cholesterol: 0mg

11
Feb
2014

Turkey & Pork Chili (crockpot)

categories: Crock Pot Recipe, Dairy Free, Gluten-Free, Low Carb, Main Dishes

Well it finally happened, winter has graced us Californians with her presence. I was enjoying our overly extended fall/summer. But, it was truly time for our state to be blanketed with precipitation and a temperature drop.

We are always in a state of drought, but this year has reached an all time high. The perfect weather party needed to end. The rest of the country can stop cursing at us now. Or maybe not. This is what our weather forecast looks like through the next week.

For the next couple days, I’ll enjoy our ‘cold’ spell and enjoy the unforcasted sprinkles of rain. I am thankful for the brief cleansing effect the rain has on our smoggy skies and the opportunity to organize my house.

What does organization have to do with the weather? You don’t really think Californians go out in this do you? We will hibernate our wussy weather selves at home till Storm Warning 2014 passes.

Until then I will organize everything I can. For inspiration I will head to my friend Kristy’s amazing organizational blog, Giftie Etcetera. Her tips and tricks will give my tornado of organization exactly the umph that it needs.

I always look forward to this short window of winter. I love making comforting soups and warming chili. Actually, I love making chili all year long. It just tastes better when it the temp goes below 60 degrees.

Chili is food that has many different personalities. Like snow flakes not one is the same. Some people like chili with beans, some like it only ‘con carne’. Some add ingredients that should never be in chili, like pumpkin.

I personally prefer mine con carne or with a very small amount of black beans. Though I forgot to put in the 1/2 cup of black beans I normally add before I took the picture above. Oops. Pretend they are there.

Now that I have cleared that up, let’s move onto an enticing description of the dish. This chili is simple, so simple that you brown the meat, stir in all the ingredients in the crock pot and 6 hours later you can eat.

The main ingredients are lean proteins; ground turkey, and ground pork. The blended flavor of the meat, onion, garlic and spices, combine to create a perfect balance of healthy comfort.

There is even a secret ingredient. Readers from the mid-west won’t be surprised to see that there is dark chocolate in this crimson meat melody. The chocolate melts into the dish intensifying the flavor of the chili. The small amount of sugar in the chocolate helps to reduce the acid in the tomatoes. You won’t be able to tell it’s there, but I insist on you adding it. It adds a layer of yum you will regret leaving out.

If being efficient while cooking is an area you need help on, you need to head over to Giftie Etcetera for step by step instructions on how to maintain organization in the kitchen.

The chili is perfect ladled into a bowl, or over an egg white omelet. The options are endless. Whether you make this chili to eat in -14 weather or in 72 degree and sunny, make lots. It freezes well. Enjoy!

I would like to welcome visitors from Giftie Etcetera. If you like what you see please subscribe so you can receive new recipes as I post them. Thanks for stopping by!

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Turkey & Pork Chili

Serves 8

1 lb. lean ground turkey

1 lb. lean ground pork

1 T. olive oil

1 medium brown onion, diced

1 green bell pepper, diced

2 garlic cloves, minced

1 teaspoon sea salt

1/2 teaspoon black pepper

4 tablespoon chili powder

1 teaspoon dried oregano

1/2 teaspoon cayenne

1/2 teaspoon cumin powder

1 28 oz. can diced tomatoes (I love Muir Glen)

2 tablespoons tomato paste

2 cups water

1 oz. dark chocolate, chopped (70% works well)

1 cup black beans, rinsed

Crock Pot Instructions

Heat olive oil in a large dutch oven. Brown the meat, then add the onions, garlic, salt and black pepper. Transfer the meat to a large crock pot. Stir in the remainder of the ingredients, except chocolate.

Cook on low for 5 – 6 hours. During the last 30 minutes, stir in chocolate and beans until melted.

Stove Top Instructions

In a large dutch oven heat the olive oil. Brown the meat, then stir in the onions, garlic, salt and pepper. Cook till onions are soft and translucent, stirring occasionally.

Add in the water and scrape any bits off the bottom of the pan. Add in the rest of the ingredients, except beans, stir to combine.

Bring to a boil, then lower to a simmer. Simmer on low with lid on for 30 minutes. Stir occasionally to prevent burning.

Add in beans, stir and simmer for another 10 minutes. Remove from heat.

Serve with your favorite toppings. ex: diced onions, reduced fat cheese, or greek yogurt.

Servings: 8• Size: 1 cup • Calories: 226• Fat: 5.6g • Carb: 19g • Fiber: 4.2g • Protein: 28.8g • Sugar: 7.8g • Sodium: 464mg • Cholesterol: 37mg

10
Feb
2014

Fudgy Flourless Dark Chocolate Torte

categories: Dairy Free, Desserts, Gluten-Free, Low Carb, Miscellaneous, Uncategorized

If you were on a desert Island what one food would you bring? A sane person would most likely bring something that they can grow. They might even bring something that can continually reproduce like chickens.

Not me. If I was stuck on a desert Island, I would bring chocolate. More specifically dark chocolate.

Since I was little I have craved the midnight colored confection. As I have grown into adulthood my love for the treat has increased. It’s not my fault though. The addiction runs in my family. Here are 3 cases that prove my theory.

Case #1: After my grandmother passed away, the tough job of cleaning out the house had to be done. Hidden all over the house we found loads of chocolate. I’m pretty sure it was even in the bathroom and laundry room. Buried treasure everywhere.

Case #2: Starting at a young age my aunt would find chocolate and ice cream containers under my cousin’s bed. She has since learned to hide her addiction better. She now has learned to lock herself in the bathroom, consume said treat and dispose of the wrappers in the outside trash. Her 3-year-old daughter caught her once, but she bribed her with chocolate not to tell.

Case #3: I have passed on this gene to both of my boys. The biggest addict is my oldest mini me. He won’t even glance at a dessert unless it is entirely composed of chocolate. He’s seven people. I’m sure the amount of chocolate I consumed while pregnant has nothing to do with this. It’s the genes.

Now that I have proved my point I’ll move on.

Valentines Day is just around the corner. Over the past couple years we have celebrated as a family rather than just the husband and I. We love celebrating our love for our family.

I cover the dining room table with a shiny red table-cloth, and set it with my fine china and crystal glasses. We dim the lights, light a few candles and indulge in a meal saved for this day. The last two years the menu consisted of lobster tails (bought on sale of course), wedge salads and a nice steak.

Since V-day is synonymous with chocolate, we always finish off our evening devouring it any way we can. Last year we scoured the pantry and fridge for items to dip in chocolate. The short list of items include: bacon, strawberries, raspberries, pretzels, and pistachios.

This year I opted for a gluten-free, healthier, decadent chocolate dessert. After many attempts at a perfect flour-less chocolate cake, this dark temptress was born.

The cake contains zero butter and zero flour (gluten). Coconut oil and coconut milk have taken the place of the butter fat. Bob’s Red Mill ARROWROOT STARCH has taken the place of flour, making sure that it doesn’t fall apart. These three super foods create a smooth fudge like texture.

What exactly is arrowroot? The easily digested root based powder is used in place of cornstarch. The flavorless thickening agent is low in calories and doesn’t cloud your finished product. Instead it adds a beautiful sheen. Arrow Root is being used more and more in Gluten-free and Paleo cooking.

If you are gluten-free, follow a Paleo Diet, low-carb diet, have celiac, or just like to eat clean lower calorie versions of your favorites, this luscious chocolate dessert is for you.

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Fudgy Flourless Chocolate Torte

Serves 12

8 oz. 72% dark chocolate (if GF make sure you choose a GF one)

1/2 cup coconut oil, melted

1/4 c. hot coffee

1/2 c. full fat coconut milk (canned)

4 large eggs, room temperature

1 cup coconut sugar

4 tablespoons Bob’s Red Mill (coupon) arrowroot powder

1/8 teaspoon fine sea salt

1 teaspoon pure vanilla extract

Pre-heat the oven to 350.

Line the bottom of a 9 inch spring form pan with parchment paper, cut to fit. Cut another piece of parchment the exact same size and set aside. Lightly grease the sides of the pan with coconut oil. Cover the bottom outside of the pan with enough foil to prevent water from seeping into the pan.

Break apart the chocolate and place in food processor. Process until crumbly. Add in the sugar, salt and the arrowroot. Process for 30 more seconds.

In a small saucepan melt the oil and coconut milk with the coffee and vanilla. Heat till it just starts to simmer. Remove from heat. With the food processor on, pour carefully into the chocolate mixture. Be careful not to burn yourself! Process till a pudding like consistency is reached, about 1 minute.

Pour into prepared pan. Tap pan on the counter to level, or use off set spatula.

Cover the mixture with the second piece of parchment paper. Place the spring form pan inside of another larger pan. Pour enough boiling water into the second pan, so that it reaches halfway up the side of the spring form pan to create a water bath. Place the pans in the oven. Bake for 45 minutes.

Remove from oven. Allow to cool completely, and remove parchment paper before serving.

Refrigerate any leftovers up to a week. Can be frozen up to 3 months. Defrost in fridge over night before eating.

Questions about this recipe? Please post a comment below, or email me at decadentlyfit@yahoo.com

Servings: 12• Size: 1/12th of the torte • Calories: 238• Fat: 19g • Carb: 17g • Fiber: 1.4g • Protein: 3.5g • Sugar: 12g • Sodium: 44mg • Cholesterol: 61mg

This post was not sponsored, all opinions are my own. I just really love Bob’s Red Mill products that much.

29
Jan
2014

Strawberry Hot Wings (baked)

categories: Appetizers, Dairy Free, Gluten-Free, Low Carb, Main Dishes, Side Dish

In four days Americans will gather to watch the Seahawks and Broncos battle for the coveted Lombardi Trophy and declare themselves World Champions.

For us non-NFL lovers, thankfully Superbowl parties are not just about watching the game. It’s an excuse to hang out with friends and of course eat. Next to Thanksgiving, Super Bowl Sunday is the second highest eating day. On average, 1,200 calories and 50 grams of fat are consumed by fans of pig skin chasing.

Domino’s Pizza has reported they deliver 11 million pizzas on game day.

11 million pounds of chips are consumed, 4 million pounds of pretzels, and 51.7 million cases of beer will be purchased for the day.

Among the more popular, traditional foods are hot wings. More than 1.23 billion wings and drumettes will devoured by cheering fans this Sunday. A successful Superbowl party must have these among the smorgasbord.

As much as I love a spicy, sauced covered wing, I cringe at the nutritional facts. In only five Hooter’s wings, there is 866 calories, 63g of fat, and 25g of carbs. Lord help us. You would have to run 95 minutes, maintaining a 10 minute mile pace the entire time to burn those calories. Not even in moderation would these be beneficial to your waist line.

In my super skinny version of the North American favorite, there is only 172 calories, 7.8g of fat, and 6.1g of carbs for the same serving. A huge savings in your calorie bank.

How did I reduce the calories that dramatically? I removed the fatty skin and I baked them. There is zero butter in the sauce. Instead I replaced it with Melt rich and creamy spread. Melt contains only good fats, like virgin coconut oil, and ghee.

This spicy, sweet, hip friendly version of wings would be a great addition to any Superbowl party. Even if your team loses at least you will have won bragging rights to the best tasting, healthiest dish of the day. You also won’t have remorse for what you ate.

What ever team you are rooting for I hope you have a fun, safe, calorie friendly day! Go Trojans!

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Strawberry Hot Wings

Serves 6 – 3 wings each

30 chicken wings/drumettes, skin removed (half of each)

salt, pepper & chili powder to season

2 garlic cloves, minced

2 flats of strawberries, you need 1 1/2 cups of pureed strawberries

1/2 teaspoon white pepper

1/2 teaspoon worcestershire sauce

4 tablespoons Melt buttery spread

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon mustard

1/2 teaspoon apple cider vinegar

1 tablespoon honey

1/2 tablespoon tabasco (more or less to your desired heat level)

Organic Canola oil in a Misto sprayer (preferred) or store bought non-stick version

green onions, diced (optional for garnish)

Preheat oven to 425 degrees.

Rinse and dry the chicken completely. Sprinkle each side of the wing with a small amount of salt, pepper and chili powder. Set chicken on a wire rack that is resting on a cookie sheet, lined with parchment paper. Spray each piece of chicken lightly on both sides with canola. Bake for 35 – 45 minutes or until the chicken is cooked through and crispy.

When chicken is done remove from oven and baste both sides with sauce. Return back to oven for 1 minute. Remove from oven and baste one more time. Serve hot. Garnish with green onions.

Sauce

Melt the buttery spread in a medium sauce pan over medium low heat. Add in the strawberry puree, garlic powder, garlic, pepper, worcestershire, onion powder, honey, tabasco, mustard, and vinegar. Bring to a simmer. Reduce by half. Remove from heat.

Servings: 6• Size: 5 pieces • Calories: 172• Fat: 7.8g • Carb: 6.1g • Fiber: 1g • Protein: 21.3g • Sugar: 4.9g • Sodium: 239mg • Cholesterol: 0mg

22
Jan
2014

The Best Cauliflower Pizza

categories: Gluten-Free, Low Carb, Main Dishes, Uncategorized

I am sure if you have a Pinterest account you have at least heard of the cauliflower pizza. You may have even attempted to make one. The consensus seems to be that most fall apart, and are just o.k.

Just o.k. doesn’t cut it on Decadently Fit. Just o.k. won’t have you telling your friends about it. Just o.k. keeps healthy food in the “I’ll eat it, but I don’t really like it”, realm. So not o.k.

After researching the good, bad, and hideous recipes, I came up with this bad boy.

I figured out that one of the most important factors in making the crust is removing as much liquid as you can. When you think you have removed it all, use your brute strength and remove more. Leftover moisture will be the down fall of an otherwise successful *fake-out meal.

*fake-out meal – a mother/father’s attempt at making their family think what they are eating is not a healthy, sub par version of their favorite food.

One more tip, make the cauliflower ‘dough’ as smooth as possible when processing. I left mine the consistency of cauliflower rice, and my 7-year-old gourmand asked if there was rice in the crust. Albeit, he devoured his piece in record time.

Have fun with this recipe. As you can tell by the horrible picture taken on my iPhone (above), I made one half for the adults and one half for the kids. You can add any combination of toppings that fit the tastes of your home.

I would love to see your combinations. Feel free to post a picture of your version on our Facebook wall.

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Cauliflower Pizza

Serves 4

Ingredients

1 head of cauliflower, stem removed

1 garlic clove minced

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon white pepper

4 oz. goat cheese

1/4 cup grated parmesan

1 egg, beaten

1 teaspoon baking powder

1 jar organic pizza sauce

12 oz. bag Trader Joe’s Lite Mozzarella (I used maybe 2/3 of the bag for the entire pizza)

In two batches pulse the cauliflower pieces till as smooth as possible, adding a little bit of water if needed.

In a microwave safe dish combine the cauliflower puree, garlic, basil, oregano and salt. Microwave for 5 minutes on high. Let sit with the lid on for 20 minutes. Remove the lid and let cool.

When cool enough to touch place mixture in a kitchen towel and ring out as much liquid as possible.

Pre-heat oven to 450 degrees.

Combine cauliflower mixture with remainder of ingredients. Form into a ball.

Coat a large pizza stone with a thin layer of coconut oil or ghee. Place the cauliflower ball in the middle of pizza stone. Work the dough out to the edges forming a circle, making sure the dough is not too thin. Thicker is better.

Bake the dough without toppings for 10 -15 minutes, or until the edges start turning golden brown. This is a very important step. Do not under-bake.

Remove from oven. Add your favorite pizza sauce, and toppings of your choice. Cover in Trader Joe’s Lite Shredded Mozzarella Cheese. Bake another **5 – 10 minutes. Remove when the cheese is golden and bubbly.

**(all ovens bake at different times, please watch your pizza to keep from burning)

Nutrition facts only reflect the dough

Servings: 4• Size: 1/4 of pizza • Calories: 176• Fat: 9.3g • Carb: 13g • Fiber: 5.3g • Protein: 13.2g • Sugar: 5.3g • Sodium: 591mg • Cholesterol: 73mg

30
Dec
2013

Gluten-free Chicken & Waffles w/ Mustard Maple Syrup

categories: Breakfast, Gluten-Free, Main Dishes, Miscellaneous, Uncategorized

It’s that time of year again. The time where everyone will start pinning healthy recipes to their Pinterest boards. Gym memberships will be bought. New Year’s resolutions will be made in the hopes that 2014 will be the year they hold their weight. No pun intended.

Most likely you are reading this blog because you came upon it on Pinterest, Facebook, Instagram, Google, or Twitter. You may have pinned this as part of your master plan to keep that weight loss/health resolution. Let me tell you, you scored on this find. Especially if you are a foodie who struggles with typical bland diet/health food.

This recipe is what I would like to call the light amongst the dark. We are spoiled with the ability to access great recipes with a simple Google or Pinterest search. Unfortunately, a lot of the so-called replacement recipes make me want to go eat card board instead.

This Paleo/gluten-free waffle is an adaptation of the Amazing Paleo version. I was a little nervous when I initially saw the list of ingredients. The ratio of eggs to coconut flour scared me. It sounded like it would be the consistency of a crepe, not waffle. Due to the addition of baking soda the eggy batter transforms into a fluffy, savory waffle.

If you stop at the waffle you will most definitely be satisfied. But, in the words of Emeril Lagasse, I think you should “crank it up another notch”.

The chicken is really easy to make. Start off by splitting each lean chicken breast with a knife.

Next each of the slimmed down breasts marinate in tenderizing

buttermilk for 30 minutes.

While they marinate, the gluten-free cracker crust is pulverized into a fine powder. and the eggs are whisked into a sunny yellow binding liquid.

After marination is complete, each breast is dunked into the egg mixture and then covered with the cracker coating.

After each breast has been coated, they are baked for 40 minutes at 400 degrees.

I topped 2 -3 waffles with a piece of chicken, and dressed them with a cloud of spicy arugula that was tossed in a mustard maple syrup. Then of course I had to drizzle a little more of the syrup on top of the crunchy goodness.

If you did stumble upon this post on via the many different vehicles the internet provides, I hope you subscribe. I would love to help you keep your resolution.

Whatever your resolution(s) are for 2014, if they involve your health or not, aspire to keep them. Remember, you made them for a reason.

Happy New Year!

Recipe

Chicken

3 boneless chicken breasts, halved lengthwise (see picture above)

1 cup low-fat buttermilk

1 box Van’s gluten-free Multi-grain crackers

2 eggs, whisked till slightly frothy (small bubbles)

1/2 teaspoon garlic powder

salt & white pepper to season

paprika

Waffles

4 eggs, whisked

2 tablespoons coconut flour (or brown rice flour)

2 tablespoons coconut oil, melted and cooled

3 tablespoons full fat canned coconut milk

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon paprika

1 tablespoon fresh chives, minced

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

¼ teaspoon baking soda

Syrup

2 tablespoons prepared mustard

2 tablespoons maple syrup

1 tablespoon apple cider vinegar

1/4 teaspoon white pepper

2 cups arugula

Pre-heat oven to 400 degrees.

Marinate the chicken breasts with the buttermilk in an air tight Ziploc bag for 30 minutes.

While chicken marinates, combine all ingredients for the waffles and let rest.

Whisk together all the ingredients for the syrup and refrigerate.

In shallow bowl whisk together the eggs, season with salt and pepper.

In a food processor pulse entire box of crackers until a powder forms. Transfer powder to another shallow bowl. Mix in the garlic powder, then season with salt and pepper.

Remove the chicken from the Ziploc one piece at a time. Coat all sides with egg mixture, then the cracker mixture. Set each piece on a cookie sheet covered with foil. Each chicken piece will sit on a cooling rack coated with olive oil or coconut oil cooking spray. Repeat the process till all 6 pieces are coated. Sprinkle each piece of chicken with paprika. Bake for 40 minutes.

When there is 10 minutes left in the chicken’s cooking time, start cooking the waffles in waffle iron. Use the highest setting possible. Cook till iron indicates they are done. Check waffle, leave in till waffle is the color you prefer. I like mine to have a nice light brown crust.

Toss the arugula with 1 tablespoon of the syrup.

Assemble each plate with 2 – 3 waffles, 1 piece of chicken and a handful of arugula. Drizzle each plate of goodness with more syrup. Serve immediately.

Servings: 6• Size Calories: 356 • Fat: 16.1g • Carb: 26g • Fiber: 3g• Protein: 23.3g • Sugar: 9g • Sodium: 345mg • Cholesterol: 224mg

(A regular plate of chicken and waffles has 941 calories and 30g of fat!)