Archive for Chocolate Lovers

Vegan/Paleo Holiday Biscotti

vegan paleo biscotti

Vegan/Paleo Holiday Biscotti

It’s the week before Christmas! That means that I bought about a pound of chocolate “for my mother-in-law” (who loves chocolate) and promptly “ate most of it.” For some folks that sounds like a typical holiday season mistake, but for someone like me who rarely consumes sugar, it’s painful afterward! I told Matt to try to pry it from my hands, but that’s not working. THUS, I’ve decided to create something that will encourage a healthy “after dinner snack” to replace my steady consumption of a tall glass of red wine and chocolate candy (which both nutritionally and calorically ruins my uber-healthy dinners!) So my plan tonight is to hide the rest of my mother-in-law’s chocolate, and enjoy this Holiday Biscotti alongside a peppermint tea! I’ll let you know how it goes….

Biscotti is Italian for twice baked cookie (just kidding, but that’s essentially what it is). In my opinion, biscotti is even easier to perfect than cookies, because it’s supposed to be burnt, so don’t let the fancy name deter you! We are hosting Christmas this year, and this is so great that I might make this holiday biscotti for my family, but add some pistachios for that festive flash of red & green! Biscotti is also really delicious with almond extract flavor and/or orange zest!

Vegan & Paleo Holiday Biscotti (makes 8-10)

You will need 2 hours and….

1 cup of almond flour
1/4 cup of coconut flour
1/4 cup of cacao powder
1/2 cup of organic oats
1/4 cup of maple syrup
1/4 teaspoon of sea salt
1/2 teaspoon of baking soda
1/2 teaspoon of ginger
1/2 teaspoon on cinnamon
1 cup of dried fruit of your choice- I did cherries for tart sweetness and Turkish apricots for deeper sweetness
optional nuts

  1. Preheat oven to 350 degrees
  2. Mix together dry ingredients
  3. Add in Maple syrup and ix until thoroughly incorporated
  4. Stir in dried fruit and nuts by hand
  5. Use your hands to form a large rectangular slab of dough/log on cookie sheet topped with parchment paper
  6. Bake for 15 minutes
  7. Remove from oven and let cool completely (45 mins-1 hour)
  8. With a bread knife, slice on the diagonal and lay out biscotti individually
  9.  Bake again for 15 minutes or until crispy
  10. Serve with tea or coffee!

 

The Only Paleo Chocolate Chip Cookie

paleo choc chip cookies

I have never baked a better cookie. Even when I consumed white sugar and bleached flour and god knows what else- never tasted anything better from my kitchen. These will be in my repertoire FOR-EV-ER, so I had to get the recipe down as soon as quickly as possible. These cookies are crispy and delightfully chewy, like every cookie should be!

Tis the season for decadence, right?  And these are surely that (for me). I don’t EVER eat baked goods, paleo or not. I bake cookies twice a year, which I suppose is why it took over 4 years of eating paleo to perfect my chocolate chip cookie recipe! My point is, you should make these for your annual cookie swap or christmas party, for those who may be paleo or gluten-free OR you could just make them for your family and not say a word. You see, almond meal has infinitely more nutrition than white flour AND it’s way more filling, which is why after 3 cookies, I’m writing this absolutely stuffed. These are perfect for staying on a diet/regime, but they’re also fulfilling for those of us who want to walk on the wild side and indulge during the holidays.

I’ve annotated my recipe for those of you who may be like me, and not natural bakers. Thus, I’ve justified each ingredient and why you can’t sub it out– hope this helps!

PERFECT Paleo Chocolate chip cookies (makes about 18)

  • 1/2 cup of browned ghee (ghee is paleo butter because it lacks dairy and casein. Brown your ghee in a sauce pan on low heat or use butter if you are not lactose intolerant. To “brown” butter, you really just want it a shade darker than yellow/golden to achieve a caramel/nutty taste. Dark BROWN butter is actually burnt.
  • 1/4 a cup of coconut sugar ( I use trader Joe’s)
  • 1 teaspoon of vanilla ( I use Trader Joe’s Bourbon Vanilla)
  • 1/4 a cup of maple syrup ( I buy in bulk because I use it in everything)
  • 2.5 cups of almond flour ( I use Trader Joe’s. It’s 6.99 and great quality)
  • 1/2 tsp. Baking Soda
  • 1 cup of chocolate chips
  • himalayan sea salt
  •  1 egg and 1 egg white
  1. Preheat oven to 375 and use parchment paper to line your baking pan. Parchment paper never fails.
  2. Combine browned butter, coconut sugar, vanilla, and maple syrup
  3. Add 1 egg and 1 egg white to mixture
  4. Now combine almond flour and baking soda and stir until smooth. I hand stir because electric tends to over stimulate
  5. Add chocolate chips and pinch of salt
  6. Spoon Cookie Batter onto parchment and bake for 10-12 minutes until edges are brown
  7. I make 18 cookies in two batches
  8. I salt my cookies again right after they come out, so they draw in that salt while they are cooking, and have a very sea salt/ caramel taste from the browned butter.

You wont believe the chewiness you get in these paleo cookies! It’s incredible!

 

Vegan Balls of Energy

protein balls

I don’t know about you, but I am anything but a “ball of energy” this time of year. Every year around this time, Matt gets really excited about the giant bags of candy in super stores and buys one (or two) for our “trick-or -treaters.” I suspect (pray) being in a family-friendly neighborhood for the first time this year will bring us more than our previous record 4 trick-or-treaters.

Anyway, every year I also decide that having a bite-sized Butterfinger or a teeny-weeny Twix nightly wont bother my stomach or my monstrous aversion to sugar. Thus begins the slippery slope of the holiday season.

That’s why I am SO excited about my recipe for this perfectly nutritious snack-size “ball of energy.” You can eat 1 or 2 as a snack or dessert or have 2 or 3 for breakfast with coffee! It’s perfect for on-the-go energy and nutrition. I use plant-based protein, as opposed to whey, but I assume whey protein powder would work the same way, since this is a no-bake snack. The taste reminds me of those No Bake Oatmeal Cookies from my childhood, but these pack a punch of protein with no sugar, additives, or packaging! I made these this Sunday, so now I have a healthy go-to snack and dessert for the week. They also give me a small energy-packed morsel to enjoy before for my morning workouts!

I’ve got to be honest, it’s one week after I finished Whole 30, and almost everything in my fridge is STILL homemade! I may have the luxury of a great work schedule and no kids just yet, but I have really worked hard this year on what nutrition is right for me and my family and I’m proud of myself. Sometimes that includes a few store-bought brands, but more often then not, it involves a lot of whole food ingredients + meal prep. And I’ve happily mastered that… for now! I hope you enjoy this new recipe!

Vegan Energy Balls (Makes 20 +)

4 scoops of your favorite protein powder ( I use plant-based chocolate)
2 cups of organic oats
1/2 cup of unsweetened coconut flakes
2 tablespoons chia seeds
1 cup of maple syrup or agave
1 cup of almond butter

  1. Mix all ingredients together with a wooden spoon in a large bowl.
  2. Form into balls by rubbing  both sides with your cup-shaped palm.
  3. Place on parchment paper on a baking sheet
  4. Refrigerate for 2 hours, or until set
  5. Now they are ready to eat and be kept in glass tupperware in your fridge!

The Best Chili I Ever Made: kale & butternut squash edition

best chli i ever made

The Chili with my newest stag head

It’s a rainy September day in Wilmington, and we are currently basking in bowls of the best chili I ever made. There are a few “secret” ingredients in this recipe that I think are important elements to the chili.

spicy sweet

Growing up, my mom made meaty spaghetti sauce that was delicious; both spicy and sweet. She used regular processed sugar in our sauce, but for mine, I used 90% DARK CHOCOLATE. I used 2 squares of an organic bar (about 1 oz.) and it added a rich, sweet element, especially in combination with the sweet BUTTERNUT SQUASH.

To achieve the spicy element that pairs so well with sweetness, I used 1/8 cup of RED CHILI FLAKES. I love these on everything: avocado toast, cauliflower pizza, ice cream (just kidding!) They really are one of my favorite cheap flavor punches. Additionally, I used a can of GREEN CHILIS to deepen the spicy note.

why bison?

Bison is a lean meat that has the flavor of beef, but is packed with less fat and more protein. See my OTHER bison chili recipe for more details! I also like that bison is raised in humane, sustainable practices.

mushrooms

Meaty mushrooms are the key to the texture of this dish. I DID NOT use beans in this recipe because I wanted there to be an easy Vegan Sub out for this chili. Thus, if you are not eating meat, you can simply sub in 1 can of Navy Beans and 1-2 cans of Kidney Beans for your Bison/ Beef. Because there are mushrooms in this chili, it tastes MEATY both ways! Mushrooms are essential to good vegetarian meals. Thank you, FUNGI!

kale

Because Kale.

And those are the secrets for the Best Chili I ever Made!

Butternut Squash, Kale & Mushroom Chili (6-10 servings)

1 butternut squash, sliced and chunked (I used Trader Joe’s pre-chunked)
1 bunch of kale (your preferred type)
1 pound of Bison or Beef (OR sub 2-3 beans as described above)1 can of organic tomato paste
3-4 cups of vegetable broth ( I use the 32 oz box when I don’t use my own which is about 4 cups, but 3 will suffice)
1 large zucchini
1 red onion
1 can of green chilis
1/8 cup of chili flakes
salt and pepper
1 oz. of dark chocolate
cooking oil

  1. In your large chili pot, use cooking fat or oil to saute your chopped onion on medium heat
  2. Add in the beef and dark chocolate
  3. Break down beef, browning in oil for about 3 minutes
  4. Add in butternut squash, mushrooms, chopped zucchini, tomato paste, vegetable broth, green chilis, and spices
  5. Bring to a simmer for 20 minutes, and then turn down to low heat for 1 hour. It will look soupy- That’s good!
  6. Stir in kale and cook until kale is softened and absorbs extra liquid

Cuddle up and enjoy!

Compassion

I am Compassionate

Compassion is the life breath of peace, love and healing.

I breathe in compassion for all beings who have also breathed within the cycle of birth, living, and death.
I am filled with forgiveness for my own mistakes.
I breathe out fear, anger, and envy.

This message on my “Breathe Easy” cards from my Mom really spoke to me this morning. It’s so easy to be hard on ourselves for not being perfect, for failure, or for not feeling like we are doing enough for others. When we are hard on ourselves, it becomes even easier to be hard on others. I’ve really noticed that as I get better at forgiving myself, I become more open to forgiving everyone else! Pre-wedding stress has found me being tough on myself for not losing more weight or sticking to a stricter diet. I’ve also been critical of my more relaxed work schedule since spring break, and all the spending I’ve been doing lately for our special day.  As a woman, I am cursed with the drive to please everyone and lately because I am a “bride” and “wife” in a position of leadership in a wedding and family, I find that task all the more impossible.

And then I remind myself… Elisabeth, you helped a mother to bring her baby into the world this week and your 6 students adore you and learn better with you (and you adore them!) Anyway, your sacral-centered human design means you don’t “fall under the pressure to be as productive as others and you simply enjoy life (what a gift!). You work more as a specialist for short periods of time, usually guiding others in how to work.” And finally, you get to be married to someone who makes you laugh every. single. day. and that is the best form of compassion! And Chocolate. Chocolate is the 2nd best form of compassion, so I treated myself this afternoon.

Women are all so incredibly strong, wise, and compassionate. Extend that compassion to yourself today!

FullSizeRender-1Adapted from LivingLovingPaleo’ s Jamocha

1/2 cup of brewed coffee
1/2 cup of coconut milk
1 0z of dark chocolate
1 tsp. Cacao powder
2 coffee beans

Blend on high power, enjoy cold over ice or pour into a microwavable mug and heat up for a grown up hot chocolate!

Chocolate Lover’s Pie

sugar free gluten free vegan chocolate pieThis pie is Sugarfree, Gluten Free, and  Vegan! I’m using fewer animal products in my recipes to 1) save money and 2) support a more plant based lifestyle for healthy living and 3) lend my support to local and humanely farmed food by not using factory farm products.

I LOVE dark chocolate. In graduate school I used to eat chocolate every evening after my classes to unwind and because my day was stressful and my diet was so restricted at this time, I could feel the endorphins lighting up and dancing around in my brain after the first bite. I love using 100% cacao in my recipes and I love the health benefits of this treat. I prefer to sweeten it with maple syrup and/or dates, so my sweet concoctions often end up being Vegan!

Check out this recipe and let me know what you think!

You will need 45 minutes and….
For the crust:

1 cup Almond flour
1 tsp. Baking powder
1/4 cup maple syrup
1/4 cup coconut oil or Vegan ‘Butter’ spread (softened)
Combine ingredients in a mixing bowl and use a mixer to incorporate thoroughly. The mixture should be grainy and spreadable in a pie dish when complete.

*My crust is extra dark because I baked the crust in a 350 degree oven for 15 minutes before I baked the pie. I thought this would help it to set. It’s not too done, but the prebake is optional.

For the pie:

3 heaping Tbsp. 100% cocoa powder
1 avocado2 tbsp flaxseed mixed into 2 tbsp water
1 Tbsp. coconut oil
1/4 cup of almond milk
1/2 cup of pure, organic maple syrup

Combine wet ingredients with avocado and blend thoroughly until smooth. Use a spatula to mix in your cocoa powder by hand to avoid losing any powder

Pour dark chocolate mixture into crust and bake on 350 degrees for 30 minutes. Let cool and set for 20 minutes before cutting to serve