Archives for September 2013

Broken Oven.

 I’m pretty sure.

Nope, I’m positive that my oven is 100% broken.

Yep, electric piece of…

It came with the house so I mean, who knows how old it is.

Anyway, good thing I like to make things that don’t require an oven.

Even though I’m totally biting my tongue at the moment.

I’m convinced this won’t get me down.

Challenge accepted.

🙂

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I love me some raw desserts/snacks…?

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 Okay, I’m pretty sure these qualify as cookies.

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Okay, they are TOTALLY cookies.

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But they are totally healthy.

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Practically calorie-free.

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Who needs an oven when you’ve got these babies?

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Not me.

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🙂

Almond Butter Coconut Cookie Bites
Author: 
Recipe type: Cookies, Snack
Cuisine: American
Prep time: 
Total time: 
Serves: 14
 
No bake, raw almond butter cookies stuffed w/ coconut & cacao nibs for the perfect energizing snack. Gluten-free, paleo, vegan, refined sugar-free.
Ingredients
  • ¼ c. +1 t. unsalted, raw almond butter
  • ¼ c. coconut flour
  • ¼ c. ground flaxseed meal
  • ⅓ c. unsweetened, shredded coconut
  • 2 T. pure maple syrup
  • 1 t. coconut nectar
  • ½ t. vanilla extract
  • ¼ c. cocoa nibs, optional
Instructions
  1. Place all of the ingredients in a large mixing bowl and stir using a spatula until thoroughly mixed.
  2. Refrigerate the dough for 1 hour to firm.
  3. Once chilled, roll the dough into small balls.
  4. Serve.

Nutritional Facts (1/14th of recipe): Calories: 63, Total Fat: 4g, Sodium: 1.2mg, Potassium; 51mg, Total Carb: 5.6g, Dietary Fiber: 2.1g, Sugars: 2.3g, Protein: 1.5g

MANGIA!!!

Secret Recipe Club.

I was totally sick last week.

I’m talking extreme head cold, sore throat, cough, hack, ick.

Thanks to my good ole’ dad from bringing his sick self home from work and passing it on.

You’re awesome 😉

By Saturday morning I was feeling back to my lively self and was super excited to cook up my recipe for this month’s Secret Recipe Club reveal.

Of course, after keeping a diet of bland chicken & soup broth for the past couple of days, I was ready to jump head first into something appetizing…and of course, sweet.

Just my luck, my secret blogger for the month was Rhonda, the sweet lady behind the blog, The Kitchen Witch.

Don’t be fooled, Rhonda is no witch.

But, she is in the sense that she can definitely cook/bake up some delicious recipes.

She definitely has something magical going for her in the kitchen.

I picture her stewing over a large black cauldron in her kitchen, throwing bits and pieces of whatever she kind find in the pantry into her pot, only to serve me a huge bowl of yummy goodness.

Rhonda is also an extreme biker chick, so she’s got that tough gal mother/wife, take no crap in the kitchen, I am woman, hear me roar persona.

I love it.

Rhonda has so many scrumptious recipes to choose from, but this recipe, well…it spoke to my heart.

Rhonda’s No-Bake Nutella Pretzel Cookies had my name written all over them.

Only…I had no Nutella.

Gasp!

Actually, I lie.

I totally did, but not enough for the recipe 🙂

So, improvisation it was.

I am a lover of all things salty.

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So, the pretzel thing got me super excited.

Then, we throw some oats into these clusters so ya know

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they are practically calorie free.

I couldn’t get over how easy this was to make.

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Hello one pot dessert/snack.

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Sweet, salty, crunchy, oaty, buttery goodness.

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I substituted almond butter for the nutella and ERRRRR MAH GAHD, super nutty taste.

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These are the perfect snack-a-lack.

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You know how I feel about snacks.

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Mhmmmmmmm.

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5.0 from 1 reviews
No-Bake Almond Butter Pretzel Cookies
Author: 
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 22-24
 
No-bake cookies/clusters chock full of almond butter, pretzels, & oats for the perfect hearty & sweet snack.
Ingredients
  • 1 c. sugar (I used coconut sugar)
  • ½ c. whole milk (I used coconut milk)
  • ½ c. unsalted butter (you can use vegan butter or coconut oil)
  • pinch of salt
  • ¾ c. Nutella (I used almond butter)
  • 1 t. pure vanilla extract
  • 2 c. quick cooking oats (I used certified gluten-free rolled oats)
  • 1 c. pretzels, broken into small pieces (I used gluten-free)
Instructions
  1. In a large sauce pot over medium-high heat, bring the sugar, milk, butter, and salt to a boil.
  2. Boil for 1 minute, remove from heat, stir in the almond butter & vanilla until smooth.
  3. Fold in oats & pretzels.
  4. Let cool enough so that the mixture starts holding together, about 3 minutes.
  5. Drop batter by spoonfuls onto wax paper lined baking sheets.
  6. Let cool completely.



Muffin for Me, Muffin for You.

I absolutely cannot stand when people harp on my relationship status.

Really, I’m not that desperate.

Oh, it’s totally fine to ask me if I’m seeing a particular guy, or if I have been dating some hot stud, but seriously, every time…repeatedly…it’s getting old.

Oh, oh and my friends who feel the need to try and suggest people to set me up with just to set me up with them, not even taking into interest that I never was/will be/not gonna happen interested in that guy.

Why, you ask? Ummmmm we have nothing in common.

Oh, and the fact that he just got out of prison and/or has 3 baby momma’s and no job doesn’t exactly scream date me.

Oh, and the complete opposite isn’t attractive either…I would like to date a guy that cares more about me than his career.

Sorry, workaholics need not apply.

By all means, have a great job, and do well for yourself, but if you are constantly on the phone at dinner or traveling for business, there’s the door, don’t let it kick you on the way out.

It was a nice gesture, but no.

Just don’t.

In the meantime, I will focus on my single self.

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This includes making myself single serving desserts/snacks/entrees, etc.

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Oh, and I will eat myself an entire bowl of maple almond butter glaze.

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Because I can.

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Now, whenever I do find that perfect man, obviously I will double this recipe.

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Then, I will pray to my dear, baby Jesus that he likes to eat peanut butter out of the jar while

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watching a Real Housewives of New Jersey marathon and painting my toes.

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Totally kidding about that toe part 🙂

 

 

 

Single Gal Almond Butter Banana Muffin
Author: 
Recipe type: Muffin, Breakfast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
A slightly sweet, melt in your mouth banana muffin with only 5 ingredients! Covered in a simple maple almond butter glaze. Gluten-free, paleo, vegan, and refined sugar free!
Ingredients
  • For the muffin:
  • 1 small, ripe banana, mashed
  • 1 T. raw, unsalted almond butter
  • 1 t. unsweetened, vanilla almond milk
  • 1 t. granulated stevia
  • 1 T. ground flaxseed meal, or almond meal
  • For the glaze:
  • 1 t. raw, unsalted, almond butter
  • 1 t. unsweetened, vanilla almond milk
  • 1 t. pure maple syrup
  • 1-2 t. water to thin out, as needed
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Grease a small ceramic ramekin with cooking spray.
  3. In a small mixing bowl, combine all of the muffin ingredients, stirring until smooth.
  4. Pour the muffin batter into the prepared ramekin & bake for 15-18 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
  5. For the glaze, whisk the almond butter, almond milk, and maple syrup together until smooth.
  6. Add in 1 to 2 t. of water to thin out if the mixture is too thick. You want a slightly thin, but not overly thin glaze.
  7. Let the muffin cool slightly then pour the glaze on top.

Nutritional Facts (per 1 muffin): Calories: 259 Total Fat: 13.4g (1.1g Saturated Fat), Sodium: 8.6mg, Potassium: 530mg, Total Carb: 34g, Dietary Fiber: 7g, Sugars: 18g, Protein: 6g

MANGIA!!!

Supreme Things.

It’s Monday.

That can only mean one thing…cookies.

I know your probably sick & tired of my “happy go lucky i made you some outrageous, yummy, dessert” attitude, but seriously…would you rather be staring at your computer screen checking loads of emails?

Nope.

You want to stare at some delicious, ooey, gooey, cookies.

Here’s a leetle beety story for y’all.

There once was a man addicted to cookies.

His name was “my dad.”

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He’s soooo addicted to cookies, but not just any cookies, Chewy Pecan Supreme cookies from the Great American Cookie Co.

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I have taken many mall trips just to accompany my dad to the food court for the buy 5 get 1 free cookie special at the Great Am. Cookie Co.

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If you have one near you…go now…order those cookies and thank me for it.

They are the best.

But to save us some trips…

oh, and to make a paleo/vegan version I got down to business.

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Ginormous cookies

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chock full of pecans, coconut, chocolate chips

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and stuffed w/ an “almond butter” caramel.

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Chewy center

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crispy edges

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damn good cookie.

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Duh.

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Now

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aren’t you glad it’s Monday?

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Mhhhhhm. 🙂

 

 

 

 

Chewy Pecan Supremes
Author: 
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Chewy in the middle, crispy on the edges, these cookies are stuffed w/ crunchy pecans, shredded coconut, and dark chocolate chips. Plus, they have an ooey gooey almond butter "caramel" center that give the cookie that intense chewiness 🙂 Gluten-free, paleo, & vegan!
Ingredients
  • For the cookies:
  • 1.5 c. almond flour
  • ½ T. coconut flour
  • 1 t. salt
  • ½ t. baking soda
  • ¼ t. baking powder
  • ¼ c. melted coconut oil
  • 2 T. coconut sugar
  • ¼ c. + 1 t. coconut nectar
  • 1 T. pure vanilla extract
  • 1 flax egg (1 T. flaxseed meal + 3 T. water, mix and let sit for 5 minutes)
  • ½ c. unsweetened, shredded coconut
  • ½ c. chopped, raw, unsalted pecans
  • ½ c. dark chocolate chips (or vegan chocolate chips)
  • coarse sea salt, for sprinkling on the top
  • For the "caramel":
  • 1 T. unsalted, raw, almond butter
  • 1 t. coconut nectar
  • 1 t. pure maple syrup
Instructions
  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine the flours, salt, baking soda, and baking powder.
  3. Stir in the coconut oil, coconut sugar, coconut nectar, vanilla, and flax egg until smooth.
  4. Fold in the coconut, pecans, and chocolate chips.
  5. Let the batter sit for about 10 minutes in order to thicken up.
  6. In a small mixing bowl, combine the ingredients for the caramel, mixing until smooth.
  7. Drop the cookie dough by heaping tablespoons onto the prepared baking sheet.
  8. Place ¼ t. of caramel on top of each cookie and cover the top with an additional scoop of cookie dough.
  9. Sprinkle the tops of each cookie liberally with sea salt.
  10. Bake the cookies for 12-15 minutes or until the edges are slightly browned.
  11. Let the cookies cool completely before serving.

MANGIA!!!

I warned you. :)

It’s Friday.

Let’s chat.

More specifically, let’s chat over a glass of wine.

Or maybe some Kahlua in our coffee.

Word.

I am obsessed with my keurig.

It’s so American of me.

So non-Italian of me.

I just pretend like its espresso.

The only thing I really drink is espresso and “coffee”, which to me is an americano (see espresso + water).

So non-barista of me too.

Although, I do barista it up in the morning with my coffee, a little steamed almond milk, a dash of coconut creamer, 1/2 a bottle   pump of sugar-free vanilla syrup, and oh yea…the coffee. 🙂

What can I say, I must have my one coffee in the morning and I am good to go.

How did I get off on this tangent?

On another note, I’ve managed to organize all of the pictures on my desktop into a folder.

It would have probably driven you nuts to see scattered photos all over the back drop of my computer screen.

Somewhere my seester is applauding my organizational skills.

It’s more of a visual thing for me, having those pictures scattered everywhere was a reassurance that they were still there.

Get with it Chels, it’s 2013…we organize.

Let’s breakfast.

Pancakes are my lover.

I told you to brace yourself for the pumpkin overload.

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Now, if ya follow me on Instagram I have been posting these a lot lately with the caption that I was going to blog about the recipe when it was a little cooler.

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We will just consider 90 degrees F a little cooler.

At least for Texas.

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No, we want pumpkin pancakes now.

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Preferably sprinkled w/ a bit of cinnamon sugar.

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Mhmmmm.

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We want pumpkin pancakes that are paleo, gluten-free, refined sugar-free, and…

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made with 5 ingredient(ses)!

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Oh yea, only 1 bowl for the mixing required.

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Yea…

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you love me. 😉

5 Ingredient Pumpkin Pancakes
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Fluffy, melt in your mouth pumpkin pancakes w/ five whole ingredients! Plus, they are gluten-free, paleo, & refined sugar-free!
Ingredients
  • 1 15 oz. can pure pumpkin puree
  • 1 c. liquid egg whites
  • ½ c. granulated stevia
  • 1 t. ground cinnamon
  • ½ t. baking powder
  • cinnamon sugar, for topping, optional (1 t. ground cinnamon + 1 t. stevia or coconut sugar)
Instructions
  1. Heat a large non-stick skilled over medium-low to medium heat.
  2. Grease the skillet with cooking spray.
  3. Place all of the ingredients in a large mixing bowl and whisk until smooth.
  4. Drop the batter by rounded tablespoons onto the skillet.
  5. Watch for bubbles to form on the surface of the pancake, flip after about 2-3 minutes and let cook an additional 2-4 minutes on the other side, or until slightly golden.
  6. Serve topped with a good sprinkle of cinnamon sugar and/or drizzle of maple syrup.

Nutritional Facts (per pancakes (1/20th of recipe): Calories: 14, Total Fat: .1g, Sodium: 33mg, Potassium: 62mg, Total Carb: 1.8g, Sugars: 1.7g, Protein: 1.6g

That’s 272 calories for the entire recipe & 33 grams of protein!

MANGIA!!!