I have not made these in a long time, and I do not know why. They are so delicious. They make you feel like you are cheating, but you are not. These are a wonderful treat and so easy to make. Just a little FYI – these are only 2 smart points each, if you are following weight watchers.
- 14 Medjool dates, pitted
- 2 tbsp almond butter
- 1/2 tsp ground cinnamon
- 1/2 c dark chocolate chips
Add dates, almond butter and cinnamon to food processor. Pulse until well combined. Use a tablespoon to scoop out mixture and roll into balls. Place on a sheet pan lined with either a silicone mat or wax paper.
In a small bowl melt chocolate in the microwave for 30 seconds, stir. Repeat. Remove bowl from microwave, stir well. Place 2 date balls into the melted chocolate and turn to coat. Lift out of bowl letting the excess chocolate drip back into bowl. Place truffle back onto silicone mat, wax paper. Repeat with remaining truffles. Freeze for 10 minutes. Remove from freezer and transfer to a container with lid. Store in the refrigerator. Eat. Share. Enjoy.
Some of my recipes have called for cashew cream (Pumpkin Cheesecake, Blueberry-Almond Clafouti), so here is the recipe. You can use this instead of heavy cream. The possibilities are endless.
- 1 1/2 c whole raw cashews
- 1 1/2 c filtered water
- 1 1/2 tbsp freshly squeezed lemon juice
- lare pinch of sea salt
- 3/4 tsp apple cider vinegar
Place the cashews in a bowl and cover them with boiling water. Cover the bowl and soak for 4-8 hours.
Drain and rinse cashews. Transfer them to a high speed blender and add water, lemon juice, salt, and vinegar. Blend the mixture on high until very smooth. You may need to scrape down the sides of the blender midway through blending. Cover and refrigerate for at least 2 hours before using or for up to 3 days.
It is said that you eat with your eyes first. I always try to make the plate colorful for two reasons. First it looks better. Second, it is usually more nutritious.
- 3 zucchini, medium
- 1 cup cherry tomatoes
- 1 tbsp vegetable broth
- 1/2 tsp mediterranean seasoning mix
- 1 tbsp nutritional yeast (optional)
Preheat oven to 4oo degrees.
Slice zucchini into 1/2-inch coins. Spread out zucchini, and tomatoes on baking sheet. Drizzle broth on vegetables. Sprinkle seasoning on vegetables. Stir seasoned vegetables. Bake for 5 minutes. Stir. Bake for 5 more minutes. Remove for oven.
Turn oven to broil. Broil for 1-2 minutes. Sprinkle nutritional yeast over vegetables.
Serve. Eat. Enjoy.
Sometimes I even surprise myself. This combination of apples and fresh cranberries was a huge – WOW moment. It is really that good. The flavors are complex, yet the compote is so easy to make. Basically a chop and in the pot kind of sauce. Ladle this compote on pancakes or waffles and you will have a breakfast everyone will remember.
- 1 orange, zested, juiced
- 1/2 c maple syrup
- 1/2 c fresh cranberries
- 1 apple , peeled, cored, cubed
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of sea salt
In a medium saucepan over medium-high heat add all the ingredients. Bring to a boil, stirring occasionally, then turn down to a simmer. Cook until most of the cranberries have burst. Turn heat off, set aside until ready to serve.
I know what you thought when you saw “Brussel Sprouts”, but I promise these are really good. I’ve never been a big fan of brussel sprouts, however I was determined to find a way to like them since they are so good for you. I think I accomplished that with this dish. The key to this is to get them carmelized, so that the natural sugars come out, and make them yummy. My husband said to me, “Who would think I actually would ask you to make brussel sprouts.” That was a huge moment, because he didn’t really like brussel sprouts either. Like most things, I try to make them easy, so anyone could make them. Give them a try.
- 16 oz brussel sprouts, quartered
- 1 c fresh cranberries
- 2 – 3 tbsp vegetable broth to toss the sprouts and berries
- sea salt and pepper to taste
- 1 tbsp maple syrup
Preheat oven to 375 degrees. In a large bowl combine sprouts, cranberries, and seasoning. Toss to coat ingredients well. Spread out brussel sprouts and cranberries on sheet pan. Bake in oven for 20-30 minutes, stirring half way through. They will be done when they are fork tender. The cranberries will have burst and shrunk in size, That is a good thing. Drizzle with maple syrup and stir. Serve. Eat. Enjoy.
I like to make up different seasonings to add a new dimension to the flavor of the dish. Each mix I make gives a dish a new flavor profile, making it unique. So far I’ve shared my Mediterranean and Southwestern. Today its the quintessential All-purpose mix. Hope you enjoy the flavor.
- 2 tbsp Italian Seasoning
- 2 tbsp Himalayan Salt (optional)
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp dried mustard
- 1/2 tsp ground pepper
Measure all ingredients into a mason jar. Shake. Sprinkle. That’s it. Try it on any protein or vegetable you like. This seasoning will transform your dish.
This recipe came about because I had this butternut squash on hand and felt like some homemade soup. I found some apples and thought this sounded like it would be good together. This bisque smell so good. Serve with a side salad and you will have a very satisfying meal.
- 1 medium-sized butternut squash peeled and cubed into 1 inch cubes
- olive oil
- 1 tsp cinnamon
- 1/4 t freshly grated nutmeg
- sea salt and pepper to taste
- 2 honey crisp apples, peeled and cubed into 1 inch cubes
- 4 cups of vegetable stock
- 1 can of coconut milk
- 2 tbsp maple syrup
- chives, minced for garnish
Preheat oven to 375 degrees. On sheet pan combine butternut squash, apples, cinnamon, nutmeg, salt and pepper. Drizzle olive oil over ingredients on sheet pan. Stir, so that all the ingredients are covered with oil and the seasonings. Bake in oven for 20-30 minutes, until you can smash the squash with a fork. By roasting the squash and apples, along with the spices the flavors develop to a cohesive, luscious deliciousness.
Transfer squash and apples into a large dutch oven, (large pot) over medium heat. Add the chicken stock, coconut milk, and maple syrup. Simmer (Do not boil). This is where all the flavors meld together. Before serving blend into a food processor, or high-speed blender. Remember to only fill either appliance half way with the hot ingredients. Because of the heat there is expansion, and you don’t want to blow the tops off your appliance, and get burned. Be patient, it’s worth the wait. Ladle into bowls, and garnish with chives.
Yesterday, I told you not to throw out the almond pulp leftover from the almond milk you made. Now it’s time to do something with the pulp. The almond meal is great to use for toppings. One of my favorite uses for the meal is for fruit crumbles, mmm. I just might have to make one tonight. What a good idea. I’ll let you know how it turns out. Okay, back to the almond meal.
- almond pulp leftover from making almond milk
- parchment paper
- sheet pan for oven method
Set your oven to the lowest setting that is allowed. Mine only goes down to 170 degrees.
Line a sheet pan with parchment paper. Spread the almond/date pulp in a layer on top of the parchment paper. Put pan into the oven. I put it in even if it’s not at temperature. Let it roast in the oven for about an hour. Stir meal, and spread out over pan. Turn off oven and leave pan in oven.
After about an hour I check the pulp for moisture. I like it to be soft, but not wet. This is when I turn back the oven if needed, and repeat. When the meal is at the moisture level you want, transfer to a container that you can seal. I like to use mason jars.
This is for those that don’t do dairy, for whatever reason. I’ve tried different almond milks both homemade and commercial. I like this one the best, and it is so easy to make. Having patience is the hardest thing. This almond milk has nothing in it that is fake or bad. Yay!
- 1 cup of raw almonds
- 7 c of filtered water, 3 c and 4 c
- 1 tsp of pure vanilla extract ( I make my own)
- stevia, liquid, to taste
- cheese cloth or a nut milk bag
In a container (a large mason jar works nicely) add almonds, 3 cups of filtered water. Cover container and set in refrigerator a minimum of 8 hours or up to 24 hours. This is the patience part.
Drain almonds, then place into blender or food processor. Add remaining water (4 c) into blender/food processor. Blend on high-speed for about 4-10 minutes. This depends on the power of your blender/food processor. Mine takes about 4 minutes.
This next part will require cheese cloth or a nut milk bag. For a while I used cheese cloth, but I have to admit, the nut milk bag is much easier all around. You will also need a large bowl.
Place nut milk bag into large bowl, pour almond liquid into nut milk bag. Squeeze out liquid into large bowl. It should produce about 4 cups of almond milk. Add vanilla. Transfer to a container with a lid, and store in the refrigerator. Don’t throw away the pulp, you can use this to make toasted almond meal. Uses for the almond meal in tomorrow’s blog.
Remember to shake up milk before using, it will separate, because it doesn’t have any bad stuff (gums) in it.
Seasoning is probably the most important thing you can do to enhance the flavors of whatever you are cooking. It’s important to season as you go.This helps to build layers and depth of flavor. This seasoning mix was the very first one I made, and is probably my favorite. It can be used on any protein, vegetable, and sauce. I basically throw it in a mason jar, shake, and sprinkle.
- 2 tbsp Himalayan salt (optional)
- 2 tbsp Italian seasoning
- 1 tbsp onion powder
- 1 tbsp garlic granules
Like I said earlier, add all the ingredients into a mason jar, shake so all the ingredients are well incorporated. You’re done.