Archives for April 2015

Strawberry Jam Swirled Banana Muffins

Finally, a little relief from all of these hot temps!

We have 55 degrees, people!

That is rare in April in Texas.

Don’t worry, the weather will get us back.

It’s sneaky and evil most of the time.

In fact, this is just a teaser. The weather is actually mocking us.

It says, “Ha! These cool temps are nice, aren’t they? Wait til I show up next week with high 90’s!”

So unpredictable!

I will tell you what I never get sick of.

Bananas.

More specifically, Bananas in bread, muffins, scones, any carb vehicle, etc.

Today, it’s muffins.

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They are getting some love from cashew butter.

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Oh, and some strawberry jam.

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I love me some strawberry jam.

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These muffins are super fluffy, slightly sweet, with a tangy/sweet strawberry swirl.

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Plus, this is practically breakfast food.

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Yep.

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All you need is coffee and butter.

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🙂

Strawberry Jam Swirled Banana Muffins
Author: 
Recipe type: Muffins, Snack, Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Fluffy, sweet banana muffins with a strawberry jam swirl. Gluten-free, paleo, refined sugar-free.
Ingredients
  • 6 Medjool dates, pitted, soaked in water overnight
  • 2 large, ripe bananas, mashed
  • ¼ c. cashew butter (or other nut/seed butter)
  • 3 large eggs
  • ½ c. granulated stevia
  • 1 t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. baking soda
  • ¼ t. salt
  • ¼ c. homemade strawberry jam (or store bought, no added sugar)
Instructions
  1. Preheat the oven to 350 degrees F. Grease a muffin cup pan with cooking spray.
  2. Place the dates and their soaking water in a large blender or food processor and process until a smooth puree has formed.
  3. Place the date puree in a large mixing bowl along with the mashed bananas, cashew butter, eggs, stevia, and vanilla and mix until smooth.
  4. Stir in the coconut flour, baking soda, and salt.
  5. Drop the batter by rounded tablespoons into each muffin cup.
  6. Place ½ teaspoon of strawberry jam on top of each muffin and use a toothpick or knife to swirl the jam throughout the muffin.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool slightly and enjoy!

MANGIA!!!

Skinnygirl Tasty Nutrition Bars Review and Giveaway!

Ciao, people!

Let’s talk snacks.

It’s practically my favorite subject.

Snacks in the morning, snacks in the afternoon, snacks after dinner time 🙂

Today I am super excited to share with you the release of the new Skinnygirl Tasty Nutrition Bar flavors.

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Let me tell you…these tasty nutrition bars are called tasty for a reason.

Well, more like a ton of reasons.

Spring is a time where we break out of our cozy jackets and snow boots to enjoy sunshine and warmth.

Spring is also a time to savor fresh in-season spring produce and lighter salads, in lieu of pumpkin pie and comforting casserole.

Skinnygirl is helping us accomplish just that with their new flavors.

First up, the two new flavors of Skinnygirl Tasty Nutrition Bars are Dark Chocolate Almond with Coconut and the first non-chocolate flavor, Lemon Swirl.

Y’all know how I feel about coconut, so naturally, I was excited to try it.

The Dark Chocolate Almond with Coconut Tasty Nutrition bar was everything I wanted and more, crunchy almonds, sweet coconut, with the perfect amount of chocolate to balance it all out.IMG_0857

Now y’all…Lemon Swirl is where it’s at.

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Especially for Spring.

The Lemon Swirl Tasty Nutrition bar is light and refreshing, the perfect alternative to a slice of lemon cream pie.

Last but not least, Skinnygirl has introduced The Skinny Girl Tasty Nutrition Protein Bar as an extension for those that are looking for more protein and fewer calories in a snack.

Y’all…the Chocolate Chip Cookie Dough Tasty Nutrition Protein Bar tastes just like a chocolate chip cookie.

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But what? It’s healthy? With 10 grams of protein and 7 grams of fiber with only 120 calories…it’s a healthy snackers dream!

Each of these delicious new Skinnygirl Tasty Nutrition bars are under 170 calories, protein packed, fiber filled, kosher, contain no artificial sweetened, and are GLUTEN-FREE!

Like I said, a dream…but actually reality. 🙂

The good news is that you can find the new Skinnygirl Tasty Nutrition Bars and all of their flavors at Target and at SkinnygirlDaily.com.

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Also, the lovely people at Skinnygirl are offering all of my readers (that’s you!) 10% off any online order at SkinnygirlDaily.com. Enter promo code MANGIA1 at checkout.

Even better news is that you have a chance to win a package with all 3 new flavors!

To enter the giveaway (do one or all of the following): Leave a separate comment for for each one that you do!

1. Follow Skinnygirl Daily on Facebook.

2. Follow Skinnygirl Daily on Twitter

3. Follow Mangia on Twitter

4. Follow Mangia on Facebook

5. Tweet about the giveaway: “I just entered to win a box of all three new flavors of @SkinnygirlDaily Tasty Nutrition Bars over on @misschelsmangia  blog. Enter now!”

Happy Entering!

MANGIA!!!

This Giveaway is open until Thursday, April 30th at 12 p.m. CST. I will announce the winner Friday, May 1st.

This giveaway has ended. Pamela Michelle you are the winner! I will be contacting you shortly!

Quinoa Macaroons

Sometimes I just want to escape to a world of no worries, no deadlines, no homework, no expectations, and no false hopes .

Sometimes I wonder, is that what heaven is like?

I’m sure I could find an island on Earth to step in to do the job.

I actually don’t remember when the last time was that I took a vacation with my family, or myself.

Maybe when I was 10.

I’ve made it a goal of mine to take one vacation by myself beginning next year.

I want to see the world, venture out, experience the unknown, and clear my head a little bit, ya know?

You can hold me to it.

For now, we have quinoa.

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 Only, we stuffed it into a cookie.

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More specifically, I made you quinoa macaroons.

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This cookie is super soft and chewy.

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Plus, they have coconut and are packed with protein from the quinoa.

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Yes, this is real life.

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🙂

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Let’s eat!

Quinoa Macaroons
Author: 
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 22
 
Soft, fluffy coconut macaroons made with quinoa for a special twist! Gluten-free, nut-free.
Ingredients
  • 6 large Medjool dates, pitted, and soaked in water overnight
  • 2 large eggs, at room temperature
  • ½ c. granulated stevia
  • ¼ c. melted coconut butter, plus extra for topping, optional
  • 2 t. pure vanilla extract
  • 1 cup cooked quinoa
  • 2 T. coconut flour
  • 1 t. baking powder
  • ½ t. sea salt
  • 1 c. unsweetened, shredded coconut
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place the dates and their soaking water in the bowl of a large food processor and process on high until smooth.
  3. Place 4 Tablespoons of the date puree in a large mixing bowl along with the eggs, stevia , coconut butter, and vanilla and mix until smooth.
  4. Stir in the cooked quinoa, coconut flour, baking powder, and sea salt.
  5. Fold in the coconut.
  6. Drop the batter by rounded tablespoons onto the prepared baking sheet.
  7. Slightly press on the top of each cookie to flatten slightly.
  8. Bake for 12-15 minutes or until lightly golden.
  9. Let cool slightly.
  10. Drizzle w/ melted coconut butter if preferred.

MANGIA!!!

Chocolate Cashew Butter Sandwich Cookies

Happy Monday!

Anyone ready for summer?

Raises hand.

I’m loving the heat.

I’m sure I’ll be sick of it by June and want to think of nothing but Christmas trees and hot chocolate.

That’s what happens when you live in Texas.

It’s Secret Recipe Club time.

This months recipe comes from Jane, the fabulous, avid cook/baker, and passionate foodie behind The Heritage Cook.

Jane has a ton of delicious recipes, many of them gluten-free!

Oh, oh…and a ton of them are chocolate recipes. So naturally, I just had to pick a recipe with chocolate.

Jane’s  Gluten-Free Chocolate Peanut Butter Sandwich Cookies spoke to me.

I love that Jane uses gluten-free flour but I wanted to challenge myself and make these paleo friendly.

So, I shut one eye and used coconut flour.

I also substituted coconut sugar for brown sugar.

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This was one of those times where things comes out perfect on the first try.

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The cookies are super chewy with a whole lot of cocoa flavor.

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I replaced the butter in the recipe with my homemade cashew butter and oh mah…

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the angels sang.

Oh and that up there is a paleo substitute for peanut butter.

You know I love my peanut butter, but I’m trying to branch out.

Enter a cashew butter date spread.

If you have time to make date puree just to get one tablespoon for the spread, be my guest.

Otherwise, it works just fine with maple syrup 🙂

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This is sandwich cookie heaven.

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It’s a little bit salty,

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a little bit sweet,

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and a whole lot of goodness!

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Thanks Jane! Can’t wait to try more recipes from your site 🙂

5.0 from 2 reviews
Chocolate Cashew Butter Sandwich Cookies
Author: 
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Soft, chewy, cocoa cookies sandwiched together with a creamy cashew butter filling. Paleo, gluten-free.
Ingredients
  • For the cookies:
  • ¼ c. cashew butter (or nut/seed butter of your choice)
  • ¾ c. coconut sugar
  • 1 t. pure vanilla extract
  • 1 large egg
  • 2 T. coconut flour
  • ⅓ c. unsweetened, cocoa powder
  • ½ t. baking soda
  • ¼ t. salt
  • For the filling:
  • ½ c. cashew butter
  • 1 t. vanilla extract
  • 2 T. pure maple syrup
Instructions
  1. For the cookies, preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. In a large mixing bowl, combine the cashew butter, sugar, vanilla and egg until smooth.
  3. Stir in the coconut flour, cocoa powder, baking soda, and salt.
  4. Drop the batter by rounded tablespoons onto the cookie sheet and slightly flatten the cookie dough.
  5. Bake for 8-10 minutes or until firm and slightly browned.
  6. For the filling, combine all of the filling ingredients until smooth.
  7. When the cookies are cooled, place a bit of filling on the underside of one cookie and sandwich with another cookie.
  8. Enjoy!

MANGIA!!!

Coffee Date Coffee Cake

 I appear to have my crap together most of the time.

But seriously, life has been throwing baseballs at my face lately and I have been left deciding which one to knock out of the park.

Let’s switch to a lighter subject.

T.V.

I pretty much cannot stand when I see someone with a boat load of plastic surgery.

I mean, for me, it’s like, why would I want to change what God created? Right?

As a child, I used to hate my nose.

It’s an Italian nose. Ya know, super definitive with a little bump in the middle.

However, as I grew older, I learned to love my nose because it made me unique.

Plus, I also got a ton of compliments on how I looked just like my beautiful mother, or my handsome father and I thought…I got these features from these two amazing people so I should appreciate them.

Why I don’t understand people that get plastic surgery, that doesn’t mean that I don’t like watching people get plastic surgery.

Enter the television show, Botched.

It’s basically a reality t.v. show about plastic surgery nightmares.

It’s okay, the super hero duo, Dr. Terry Dubrow and Dr. Paul Nassif have it under control.

Plus, they are hilarious.

I just want to feed these doctors…I mean, they do pretty amazing stuff.

So, today, I made them and y’all some coffee cake.

Because hello, cake.

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It’s also date sweetened.

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Plus, it’s actually got coffee grounds in it.

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 So, this is an actual real coffee cake.

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Oh, and the coconut pecan topping

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 is off tha hook.

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Plus, this cake is totally paleo.

IMG_0833That’s an automatic 10 point lead.

IMG_0834You know this.

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I mean, you just can’t say no

IMG_0839to this stuff.

IMG_0840But ya can say no to plastic surgery.

You’re beautiful.

For reaaaalz.

😉

 

Coffee Date Coffee Cake
Author: 
Recipe type: Dessert, Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Fluffy, thick, squares of coffee cake, spiked w/ actual coffee grounds and sweetened w/ date puree. This all gets topped off with a pecan coconut streusel and glazed w/ coconut butter. Gluten-free, paleo, refined sugar-free.
Ingredients
  • For the cake:
  • 12 large Medjool dates, pitted, and soaked in a bowl of water overnight, drained
  • 3 large eggs
  • ¼ c. granulated stevia
  • ½ c. walnut butter (or other nut/seed butter)
  • 1 t. pure vanilla extract
  • ¼ c. +1 T. coconut flour
  • 1 t. ground coffee
  • ½ t. baking soda
  • ½ t. baking powder
  • 1 t. ground cinnamon
  • ¼ t. salt
  • For the topping:
  • ½ c. chopped pecans
  • ½ c. unsweetened, shredded coconut
  • 2 t. slightly melted coconut butter, plus more for drizzling
  • 1 packet of Truvia sweetener
  • 1 t. pure vanilla extract
Instructions
  1. For the coffee cake, preheat the oven to 350 degrees F. Grease a small baking dish with cooking spray.
  2. Place the drained dates in a large food processor and puree until a thick paste forms.
  3. In a large mixing bowl, combine ¾ c. of the date puree, eggs, stevia, walnut butter, and vanilla until smooth.
  4. Stir in the coconut flour, baking soda, baking soda, cinnamon, and salt.
  5. Pour the batter into the prepared pan.
  6. For the topping, combine all of the ingredients in a small bowl until combined.
  7. Sprinkle the topping over the batter evenly.
  8. Bake for 25-30 minutes or until lightly golden or a toothpick inserted into the center of the cake comes out clean.
  9. Let cool slightly and cut into 6 even squares.
  10. Drizzle with coconut butter.

MANGIA!!!