Archive for June 17, 2015

Fudgy Brownie Bites

Fudgy Brownie Bites

This recipe was my 1st try at making anything vegan, let alone vegan and gluten free. It was so easy but it did take a little time. It was super gooey with a super punch of chocolate. The whipped cream is obviously not vegan but it is optional so I don’t think it counts against calling this a vegan dessert.

**These need to set up in the fridge over night before serving**

***I made a double recipe so that’s what you see in the photos. The ingredients are for a single recipe.***

Ingredients:

2 Ripe Avocados

¾ Cup Cocoa Powder (I used Hersey’s Special Dark)

½ Cup Maple Syrup

2 Tsp Vanilla

1 Cup Mini Chocolate Chips

Optional Whipped Cream:

1 Tbs Sugar

½ Tsp Vanilla

1 Cup Heavy Whipping Cream

Combine the first 4 ingredients in a food processor. Make sure you scrape down the sides often. If it won’t combine fully dilute it with a little more syrup or milk substitute (like almond, soy, or cashew milk). Make sure it’s a smooth consistency so there are no avocado chunks. It should be stiff enough to hold together but loose enough to combine. If it is too loose then it will be difficult to eat.

IMG_2367 IMG_2368 IMG_2369 IMG_2370 IMG_2371

Transfer the mixture to a bowl and stir in your mini chips.

IMG_2372 IMG_2373 IMG_2374

Place mini cupcake liners in your cupcake tins and spray liberally with cooking spray. I have an ounce scoop that I used to fill these. Use a small spoon or a ½ TBS to scoop this batter. IT IS VERY STICKY.

**This picture is from the 1st half of my batch since I did a double. I did not spray the liners the 1st time and they stuck badly. So take it from me SPRAY YOUR LINERS!**

IMG_2375 IMG_2376

Tap the tin on the counter a few times so that the batter settles to the bottom of the liners.

IMG_2378

Bake at 350 for 17 minutes. Remove from the oven and place directly onto your cooling rack. Once cooled place in the fridge over night so that they firm up. Because there is no flour or any other binder in these they will stay very soft and very sticky which is why liners are good.

IMG_2379

These are very, very dark and does have a slight bitter chocolate aftertaste which I like but not everyone likes their chocolate as dark as I do. So I made some lightly sweetened whipped cream to cut through the dark taste and temper the flavors for others.

**Again my pictures show a double recipe**

In a mixing bowl add together your sugar, vanilla and heavy cream. I had a clear vanilla on hand so I used that so that the whip color was no affected like adding a dark vanilla would but either is fine as long as you add the vanilla.

IMG_2380 IMG_2381 IMG_2382

Whip this on high with a whisk attachment for 3-5 minutes or until your whipped cream becomes stiff at room temperature. I have a splash guard on my mixer and it’s a good idea for you to use it if you have it.

IMG_2383 IMG_2384

Whether you’re a purist or not these are a delicious and decadent little dessert.

IMG_2386

Brownies

Servings 24

Serving Size 2

Calories 89

Fat 4.7 g

Cholest. 0 mg

Sodium 29 mg

Carbs 13.9 g

Fiber 1.3 g

Sugars 9.4 g

Protein .7 g

Whipped Cream

Servings 32

Serving Size 1 Tbs

Calories 28

Fat 2.8 g

Sat Fat 1.9 g

Cholest. 10.3 mg

Sodium 2.9 mg

Carbs. .6 g

Fiber 0 g

Sugar .4 g

Protein .2 g

Chili Con Carne

Chili Con Carne

I love a good hearty bowl of chili and a twist on this Chili con Carne recipe is just the thing to warm up anyone’s insides on a cold day.

**This recipe is also works great in a crock pot**

Ingredients:

1 Lb Ground Turkey

2 Tbs Avocado Oil

1 Chopped Onion

1 Chopped Bell Pepper

1 Tbs Minced Garlic

2 Cans Diced Tomatoes (16 oz)

1 Can Red Kidney Beans (16 oz)

1 Can Black Beans (16 oz)

1 Can Tomato Sauce (8 oz)

4 Tsp Chili Powder

1 ½ Tsp Dried Basil

Greek Yogurt (Optional)

Shredded Cheese (Optional)

To start off you want to drain and rinse the beans before setting to the side.

IMG_2120 IMG_2121 

In a soup pot you want to heat your oil, garlic, onions, peppers and ground turkey. Cook over medium-high until meat is completely browned.

IMG_2116 IMG_2117 IMG_2118 IMG_2119 IMG_2122

Once meat is cooked add in your diced tomatoes, tomato sauce, beans and spices. Cover and let simmer on low for 30 minutes, stirring occasionally.

IMG_2123 IMG_2124 IMG_2125 IMG_2126 IMG_2127 IMG_2128 IMG_2129

Once done enjoy it plain or topped with Greek yogurt and cheese.

IMG_2142

**Nutritional information does not include the addition of Greek yogurt or cheese**

Serves 9

Serving Size 1 Cup

Calories 158

Fat 1 g

Sat Fat .3 g

Cholest. 24.4 mg

Sodium 709.6 mg

Carbs 20 g

Fiber 6.5 g

Sugars 4.9 g

Protein 17.3 g

Double Ginger Chocolate Shortbread

Ginger Shortbread

Shortbread is an amazing pastry because it is like a blank canvas. Ginger and dark chocolate is such a wonderful flavor combination that it worked well to adapt into a shortbread recipe. The ginger gives it a small bit of spice and the chocolate cools it off.

Ingredients:

1 Cup Butter

2/3 Cup Powdered Sugar

2 Tsp Vanilla

2 ½ Cup Flour

½ Tsp Salt

1 ½ Tsp Powdered Ginger

½ Cup Candied Ginger

6-8 Oz Dark Chocolate

First step will be to cream together your butter and powdered sugar until well combined.

IMG_2130 IMG_2131 IMG_2132

Add in and combine the next 4 ingredients.

IMG_2133 IMG_2134 IMG_2135 IMG_2136

Next you want to chop your candied ginger into fine pieces and then stir into your dough.

IMG_2137 IMG_2138 IMG_2139 IMG_2140

You want to chill the dough for 30 minutes before lightly pressing the dough into a 9X13 baking dish that has been lightly greased and floured. You can use Trick 2 to keep the dough from sticking to your hands. It is easiest to press the dough out using your knuckles rather than your fingertips. Once the dough is in use a fork to poke small holes in the dough, this keeps the dough from bubbling and cracking when baking by allowing ventilation.

IMG_2141 IMG_2143 IMG_2144 IMG_2145

Bake at 350 degrees Fahrenheit for 10-15 minutes or until the edges are a golden brown but the inside is still a pale color.

IMG_2146

Once cooled cut the shortbread into 24 pieces. Melt your dark chocolate and set aside. Lay down a piece of parchment paper. Take the shortbread and dip into your chocolate any way you like. I dipped half of the shortbread. If you want the whole pieces dipped double the amount of chocolate you are using. I then used my leftover candied ginger to garnish each cookie.

IMG_2151 IMG_2150

Once the chocolate has cooled and set feel free to eat, share and hoard as you please.

IMG_2156

Servings 24

Serving 1 Cookie

Calories 175

Fat 10 g

Sat Fat 6.3 g

Cholest. 20 mg

Sodium 1.1 mg

Carbs 15.9 g

Fiber .9 g

Sugar 6 g

Protein 1.6 g

Chicken Caesar Pasta Salad

Chicken Caesar

This is an all around dish. It has something for everyone. There is veggies for the health conscious, pasta for the carb lovers, and chicken for the carnivores.

Ingredients:

1 Cup Chopped Tomato

1/3 Cup Chopped Green Onion

3 Cups Chopped Romaine Lettuce

2 Cups Broccoli Florets

½ Cup Chopped Bell Pepper

6 Oz Cooked Penne Pasta (I used Ronzoni Garden Delight)

2 Chicken Breasts

1 ½ Tsp Salt

1 Tsp Pepper

Parmesan Cheese (Optional)

Caesar Salad Dressing

First you want to salt and oil your pasta water and bring to a boil. Then you chop your tomato, onion and lettuce and place them in a bowl and set aside.

IMG_2090 IMG_2095 IMG_2096 IMG_2098 

Chop your broccoli and bell peppers and place on a steamer basket on the stove with ½-1 cup of water underneath. If the water comes into your steamer basket there is too much water. If you don’t have a steamer basket then you can do this in the microwave. Steam veggies on high on the stove for 5-7 minutes or until tender, at the same time place your pasta in water and let cook for the same time. They will finish at the same time so drain both and set aside.

**Take two microwave safe bowls, 1 large and 1 small, place broccoli and bell peppers in 1 and ½-1 cup of water in the other. Place both in the microwave at the same time and microwave on high for 3-4 minutes or until tender.**

IMG_2091 IMG_2092 IMG_2093 IMG_2094 IMG_2097 IMG_2099 IMG_2101

I grilled my chicken on a grill pan because it was raining when I was making this so I couldn’t use my grill but it is the same concept. Salt and pepper your chicken breast and grill on medium for 8-10 minutes on each side.

**Cooking on high you will either burn the outside to cook the inside or cooked the outside and the inside will be raw. If you cook on low your chicken will take forever to cook and it will dry out**

You want to flip your chicken to the other side when it has cooked halfway up the sides.

IMG_2103 IMG_2104 IMG_2105 IMG_2106

Let the chicken rest for at least 5 minutes so that when you cut it, it retains its juices. Chop the chicken and add your pasta, broccoli and chicken to your salad base.

IMG_2107 IMG_2108 IMG_2109

Toss it all together and serve with parmesan and dressing.

IMG_2110 IMG_2111

**Nutrition information provided does not include parmesan cheese or salad dressing**

Servings 6

Serving Size 2 Cups

Calories 188

Fat 2.9 g

Sat Fat .6 g

Cholest. 32.2 mg

Sodium 707.2 mg

Carbs 26.6 g

Fiber 4.9 g

Sugars 3.4 g

Protein 16.3 g

« Older Entries