Superfood Chocolate No-Bakes
I've spent some time perfecting these amazing little morsels of goodness. I have always loved no-bakes, but since going sugar free, it has made me quite sad not be able to partake of this simple pleasure. So I've been experimenting and have finally come up with a far more than perfect substitute for my picky taste buds. I don't even miss the old sugar-laden ones and am not even tempted by them. These little guys are delectably rich, chewy, and perfectly wholesome. In other words, NO GUILT. And, if you find you don't have all the ingredients listed, they are also wonderfully flexible.
Time: 10 minutes plus cooling
Servings: 2 doz.
Gluten Free , Sugar Free, THM
Ingredients:
1/4 c. butter (organic)
1/3 c. extra virgin coconut oil (or use reg. coconut oil if you don't want the coconut taste...won't be quite as super-foody)
1 oz. 85% dark chocolate (organic Green & Black's is best)
2 T. homemade or naturel peanut butter
2 T. defatted peanut flour
2 T. unsweetened almond milk
1-2 T. dark or dutch processed cocoa
1 tsp. pure vanilla extract
dash of Himalayan sea salt
3 med. shakes of stevia extract powder (to taste)
1/3 c. unsweetened shredded coconut
1/8 c. chia seeds
1/4 c. flax seeds
2/3 c. roasted whole almonds
Directions:
Melt first four ingredients in saucepan.
Add remaining ingredients and mix well.
Drop onto cookie sheet & harden in freezer. (no need to grease as the coconut oil in them makes them just pop off when hardened)
Store in freezer.
Time: 10 minutes plus cooling
Servings: 2 doz.
Gluten Free , Sugar Free, THM
Ingredients:
1/4 c. butter (organic)
1/3 c. extra virgin coconut oil (or use reg. coconut oil if you don't want the coconut taste...won't be quite as super-foody)
1 oz. 85% dark chocolate (organic Green & Black's is best)
2 T. homemade or naturel peanut butter
2 T. defatted peanut flour
2 T. unsweetened almond milk
1-2 T. dark or dutch processed cocoa
1 tsp. pure vanilla extract
dash of Himalayan sea salt
3 med. shakes of stevia extract powder (to taste)
1/3 c. unsweetened shredded coconut
1/8 c. chia seeds
1/4 c. flax seeds
2/3 c. roasted whole almonds
Directions:
Melt first four ingredients in saucepan.
Add remaining ingredients and mix well.
Drop onto cookie sheet & harden in freezer. (no need to grease as the coconut oil in them makes them just pop off when hardened)
Store in freezer.
THM Peanut Butter Chocolate Chunk Cheesecake (no-bake)
Time: 25 minutes plus cooling
Servings: 12
Gluten Free, Sugar Free, THM
Ingredients:
Crust:
1 C. almond flour
1/4 C. melted butter
2 tsp. Truvia
OR
1 1/4 C. salted roasted almonds ground in food processor
Filling:
2 8 oz. packages neufchatel cheese, softened (or reg. cream cheese)
6 1/2 T Truvia
1-1 1/2 C. Peanut Butter (sugar free)
1 1/2 C. Whipping Cream, whipped (or 1 C. whipped cream & 1/2 C. sour cream)
Chocolate Drizzle:
3 oz. 85% dark chocolate
3 oz. healthy magic shell: a.k.a. skinny chocolate (or just use 3 more oz. of dark chocolate)
1/4 C. whipping cream, whipped
Truvia to sweeten
Edge:
peanuts, dark chocolate chunks, or mini chocolate chips
Directions:
Stir almond flour, butter and 2 tsp. Truvia together. Pat into 8 inch spring form pan and bake at 350 F for 10-12 min or until edges are brown. Cool
Beat cream cheese, Truvia, and peanut butter together. In separate bowl, whip cream. Fold into cream cheese mixture and pour over crust. (Opt:Cool in freezer or fridge for a few minutes until just chilled, then fold in some warm skinny chocolate. Smooth.) Cool in fridge 2 hours or until hardened.
Melt chocolate over very low heat in sauce pan. Stir in whipping cream. Pour in zipploc bag and cut a 1/4 in. corner off. Drizzle in basket weave pattern over cake. Edge with peanuts, chocolate chunks or mini chocolate chips.
Recipe for Healthy Magic Shell (a.k.a. Skinny Chocolate)
1 c. coconut oil
1/2 c. dutch process cocoa powder (or use 1/4 c. reg. cocoa powder and 1/4 c. dark cocoa powder)
1 tsp. vanilla extract
1 shake of sea salt
stevia extract to taste (a few good shakes...all depends on your brand)
melt coconut oil over low heat and stir in remaining ingredients. Drizzle over homemade keifer ice cream (see recipe below), top or fold into cheesecake, or pour into mini muffin tins and add a scoop of homemade natural peanut butter.
Servings: 12
Gluten Free, Sugar Free, THM
Ingredients:
Crust:
1 C. almond flour
1/4 C. melted butter
2 tsp. Truvia
OR
1 1/4 C. salted roasted almonds ground in food processor
Filling:
2 8 oz. packages neufchatel cheese, softened (or reg. cream cheese)
6 1/2 T Truvia
1-1 1/2 C. Peanut Butter (sugar free)
1 1/2 C. Whipping Cream, whipped (or 1 C. whipped cream & 1/2 C. sour cream)
Chocolate Drizzle:
3 oz. 85% dark chocolate
3 oz. healthy magic shell: a.k.a. skinny chocolate (or just use 3 more oz. of dark chocolate)
1/4 C. whipping cream, whipped
Truvia to sweeten
Edge:
peanuts, dark chocolate chunks, or mini chocolate chips
Directions:
Stir almond flour, butter and 2 tsp. Truvia together. Pat into 8 inch spring form pan and bake at 350 F for 10-12 min or until edges are brown. Cool
Beat cream cheese, Truvia, and peanut butter together. In separate bowl, whip cream. Fold into cream cheese mixture and pour over crust. (Opt:Cool in freezer or fridge for a few minutes until just chilled, then fold in some warm skinny chocolate. Smooth.) Cool in fridge 2 hours or until hardened.
Melt chocolate over very low heat in sauce pan. Stir in whipping cream. Pour in zipploc bag and cut a 1/4 in. corner off. Drizzle in basket weave pattern over cake. Edge with peanuts, chocolate chunks or mini chocolate chips.
Recipe for Healthy Magic Shell (a.k.a. Skinny Chocolate)
1 c. coconut oil
1/2 c. dutch process cocoa powder (or use 1/4 c. reg. cocoa powder and 1/4 c. dark cocoa powder)
1 tsp. vanilla extract
1 shake of sea salt
stevia extract to taste (a few good shakes...all depends on your brand)
melt coconut oil over low heat and stir in remaining ingredients. Drizzle over homemade keifer ice cream (see recipe below), top or fold into cheesecake, or pour into mini muffin tins and add a scoop of homemade natural peanut butter.
Keifer Ice Cream:
Every single time I make this, I can't help but marvel in this smooth creamy confection. It's not just my word for it either. I often make it for guest with raving responses. My neighbor girls are very picky eaters and don't mind telling me if I make something sub par...and they love it! I make it for Colin and the kids regularly and do custom orders. It is so versatile. You dream the flavor...I'll create it.
...but here is my favorite version:
--chocolate peanut butter keifer ice cream--
1. First, you need to freeze keifer in ice cube trays. I tend do do this anytime I have keifer coming out of my ears. Then I just transfer them to a gallon sized freezer bag to always have on hand when the frequent urge for my favorite treat hits me.
2. So whenever you get that craving for pure goodness, ( I think I might have to take a break from typing this and go make some right now!) Just throw 7 good sized cubes in a high end blender like a Vitamix.
3. Add some liquid keifer starting with 1Tbsp. and adding by the tablespoons as needed to achieve correct consistency. (Don't add to much or you'll end up with milkshake...still very delicious, but there is no going back to ice cream once you are at a milkshake consistency.) Don't turn on your blender just yet...there's more!
4. Add 1/8 to a 1/4 very ripe and cold avocado. Trust me...as long as it's cold and ripe, you won't taste it at all...but room temperature and yuk!
5. Now if you want it really creamy, (and who wouldn't?) throw in a couple of tablespoons of neufchatel 1/3 fat cream cheese. You can use regular cream cheese, but why have the extra fat if you don't need it. And in my opinion, neufchatel tastes better. It's creamier...and that's what we are going for, right?
Note: If the idea of avocado in your ice cream really grosses you out...fret not! I've taste tested this on several men, who even after being told there was avocado in it, still could not taste it! But if you think you just can't...then substitute with 1 heaping Tbsp of extra virgin coconut oil.
6. Now you need to add a few random things: 1 shake of natural sea salt, 3 packets of Truvia (don't use stevia for this), a dash of pure vanilla, 1 heaping Tablespoon of 100% dutch processed dark cocoa powder such as Hershey's, and of course, 1-2 heaping Tablespoons of natural peanut butter (homemade is soooo much better!!!!) If you are not making the chocolate peanut butter version, omit both and replace with 1 heaping Tbsp. of extra virgin coconut oil.
7. Now...get our your tamper and blend away. The longer you blend the creamier it gets, but watch you don't blend too long or you will end up with milkshake....amazing milkshake...but not ice cream.
8. Top with homemade magic shell (1Tablespoon melted coconut oil, 1Tablespoon Dutch processed cocoa, a dash of salt, and a couple shakes of Stevia Extract Powder to taste--combine and drizzle) Note: I usually make this in bulk and freeze in chunks then just pull a chunk out of the freezer, soften it and walla! Instant healthy magic shell!!
9. Drizzle some more homemade peanut butter over the hardened magic shell and top with salted peanuts and whipping cream. (homemade, Truvia sweetened, heavy whipped cream is best)
I know it sounds like a lot of steps, but it really is just a snap to make and sooo easy to do other flavors. Try making your own hazelnut butter for a hazelnut or Nutella version; use vanilla, caramel, coffee or amaretto extracts; mix in some spinach (you would need less liquid keifer then) and mint extract with dark chocolate chunks for mint chocolate chunk ice cream; or throw in some frozen strawberries, peaches or blackberries. Just let your imagination and creativity go wild!!
...but here is my favorite version:
--chocolate peanut butter keifer ice cream--
1. First, you need to freeze keifer in ice cube trays. I tend do do this anytime I have keifer coming out of my ears. Then I just transfer them to a gallon sized freezer bag to always have on hand when the frequent urge for my favorite treat hits me.
2. So whenever you get that craving for pure goodness, ( I think I might have to take a break from typing this and go make some right now!) Just throw 7 good sized cubes in a high end blender like a Vitamix.
3. Add some liquid keifer starting with 1Tbsp. and adding by the tablespoons as needed to achieve correct consistency. (Don't add to much or you'll end up with milkshake...still very delicious, but there is no going back to ice cream once you are at a milkshake consistency.) Don't turn on your blender just yet...there's more!
4. Add 1/8 to a 1/4 very ripe and cold avocado. Trust me...as long as it's cold and ripe, you won't taste it at all...but room temperature and yuk!
5. Now if you want it really creamy, (and who wouldn't?) throw in a couple of tablespoons of neufchatel 1/3 fat cream cheese. You can use regular cream cheese, but why have the extra fat if you don't need it. And in my opinion, neufchatel tastes better. It's creamier...and that's what we are going for, right?
Note: If the idea of avocado in your ice cream really grosses you out...fret not! I've taste tested this on several men, who even after being told there was avocado in it, still could not taste it! But if you think you just can't...then substitute with 1 heaping Tbsp of extra virgin coconut oil.
6. Now you need to add a few random things: 1 shake of natural sea salt, 3 packets of Truvia (don't use stevia for this), a dash of pure vanilla, 1 heaping Tablespoon of 100% dutch processed dark cocoa powder such as Hershey's, and of course, 1-2 heaping Tablespoons of natural peanut butter (homemade is soooo much better!!!!) If you are not making the chocolate peanut butter version, omit both and replace with 1 heaping Tbsp. of extra virgin coconut oil.
7. Now...get our your tamper and blend away. The longer you blend the creamier it gets, but watch you don't blend too long or you will end up with milkshake....amazing milkshake...but not ice cream.
8. Top with homemade magic shell (1Tablespoon melted coconut oil, 1Tablespoon Dutch processed cocoa, a dash of salt, and a couple shakes of Stevia Extract Powder to taste--combine and drizzle) Note: I usually make this in bulk and freeze in chunks then just pull a chunk out of the freezer, soften it and walla! Instant healthy magic shell!!
9. Drizzle some more homemade peanut butter over the hardened magic shell and top with salted peanuts and whipping cream. (homemade, Truvia sweetened, heavy whipped cream is best)
I know it sounds like a lot of steps, but it really is just a snap to make and sooo easy to do other flavors. Try making your own hazelnut butter for a hazelnut or Nutella version; use vanilla, caramel, coffee or amaretto extracts; mix in some spinach (you would need less liquid keifer then) and mint extract with dark chocolate chunks for mint chocolate chunk ice cream; or throw in some frozen strawberries, peaches or blackberries. Just let your imagination and creativity go wild!!
Sunday Rice'n'Chicken Crock
THM-E, Gluten Free, Dairy Free
Brown Rice:
1 c. br rice soaked overnight
in morning before church;
drained and added 4 cups of water
bring to boil, reduce heat to med. and simmer for 30 min. uncovered
remove from heat and cover
it will soak up remaining liquid and fluff up while you are gone.
When I came home, I added about a cup of liquid from my crockpot chicken (recipe coming up) and warmed it up.
All this took barely any time!
Crockpot Chicken:
in the morning before church, I dumped all these ing. in my crockpot
3 lbs frozen chicken breasts
1 can black beans and 1 can garbonzo beans (or the equivalent of precooked beans)
1 can diced tomatoes with green chilies
1 small jar of organic salsa
1 jar artichokes
2 med. summer squash, diced
salt and pepper
Turn the crockpot to high for 30 min. to bring the heat up quickly, then reduce to low.
...meanwhile:
in lightly greased skilled,
Saute one diced videllia onion for 4 min. or until translucent
add 4 gloves garlic, minced and saute for 1 min.
add 4 oz diced mushrooms and 1 red pepper saute for 3 more min, then pour over top of crock pot...don't stir in.
When I came home, I simply shredded the chicken with 2 forks which soaked up the extra liquid beautifully and added 2 tsp. cumin and a little more pepper.
Threw together a quick salad with an E Italian dressing and we had company with huge delicious factor and barely any effort!
Brown Rice:
1 c. br rice soaked overnight
in morning before church;
drained and added 4 cups of water
bring to boil, reduce heat to med. and simmer for 30 min. uncovered
remove from heat and cover
it will soak up remaining liquid and fluff up while you are gone.
When I came home, I added about a cup of liquid from my crockpot chicken (recipe coming up) and warmed it up.
All this took barely any time!
Crockpot Chicken:
in the morning before church, I dumped all these ing. in my crockpot
3 lbs frozen chicken breasts
1 can black beans and 1 can garbonzo beans (or the equivalent of precooked beans)
1 can diced tomatoes with green chilies
1 small jar of organic salsa
1 jar artichokes
2 med. summer squash, diced
salt and pepper
Turn the crockpot to high for 30 min. to bring the heat up quickly, then reduce to low.
...meanwhile:
in lightly greased skilled,
Saute one diced videllia onion for 4 min. or until translucent
add 4 gloves garlic, minced and saute for 1 min.
add 4 oz diced mushrooms and 1 red pepper saute for 3 more min, then pour over top of crock pot...don't stir in.
When I came home, I simply shredded the chicken with 2 forks which soaked up the extra liquid beautifully and added 2 tsp. cumin and a little more pepper.
Threw together a quick salad with an E Italian dressing and we had company with huge delicious factor and barely any effort!
Pizzaomlette
I really should remember to take pictures of my food! But I threw this together for lunch today and it was amazing. The kids thought it was funny because it looked like something from 'Cloudy With a Chance of Meatballs'. So daddy joked that he had been upon the roof and he had found them up there falling from the sky.
THM-S, Gluten Free, Lactose Free
1 purple onion, diced ... sautéed for 4 min.
1/2 pkg. mushrooms, sliced ... sautéed for 4-5 min.
Add: Several handfulls of spinich, ripped
1 yellow pepper, diced
1 tomato, diced ...sauté veggies until tender crisp
In separate well-greased pan,
cook 8-10 beaten, seasoned eggs until set, lifting edges of egg to allow liquid egg to pour underneath
once set, top with sautéed veggies and put under broiler for 1-2 min to be sure egg is fully set on top as well
top with light layer of lactose free grated mozzerella cheese, turkey pepperoni, and a layer of lactose free grated new york sharp cheese
return to broiler for about 2 min. until golden.
THM-S, Gluten Free, Lactose Free
1 purple onion, diced ... sautéed for 4 min.
1/2 pkg. mushrooms, sliced ... sautéed for 4-5 min.
Add: Several handfulls of spinich, ripped
1 yellow pepper, diced
1 tomato, diced ...sauté veggies until tender crisp
In separate well-greased pan,
cook 8-10 beaten, seasoned eggs until set, lifting edges of egg to allow liquid egg to pour underneath
once set, top with sautéed veggies and put under broiler for 1-2 min to be sure egg is fully set on top as well
top with light layer of lactose free grated mozzerella cheese, turkey pepperoni, and a layer of lactose free grated new york sharp cheese
return to broiler for about 2 min. until golden.
Egglicousness Egg Casserole
I'm always such a throw things together cook. I joke around that I will start a cooking show someday called 'What's In Your Kitchen'. The premise of the show would be that I would come into your kitchen and make something out of whatever ingredients you had on hand. But stop in at our house almost any day of the week and you would get to be an eye-witness, or even better, and active participant in this style of cooking.
This recipe was born out of one of those "yikes, I've got bring something yummy to church tomorrow, so let's see what random things I have on hand that need eating up and could go well together." So here's to all you guinea pigs that fell in love with eggs all over again and asked for my "Eggliciousness" recipe. Thanks for the name, by the way.
THM-S, Gluten Free, Lactose Free
Preheat oven to 350
Grease 9x13 glass pan with butter
Base:
8 oz. of New York Sharp Cheddar cheese, grated... spread evenly over bottom of pan
Meat Layer:
1 package gluten free turkey sausage, diced (I love Aldi's)...brown, sprinkle evenly over cheese
1 bacon bits (opt.)...sprinkle over turkey
Egg/Veggie Layer:
1 1/2 vidalia onion, diced.... sauté in olive oil 3 min.
2 garlic cloves, minced...add, sauté for 1 min.
1 pkg. mushrooms, sliced...add, sauté for 2-3 min.
1 lg. jalapeno pepper, diced... sauté 1-2 min.
2 c. kale or spinach, ripped...sauté 2 min.
In medium bowl beat:
8-10 free-range eggs (omega 3)
2 Tbsp. hot sauce
1 Tbsp. Worcestershire Sauce (opt.)
Add:
1 red or yellow pepper, diced
1-2 tomatoes, diced (opt.)
1 c. chopped cilantro
Add sautéed veggies, combine and pour evenly over meat layer
Topping:
1/2 C. chopped ham, diced...sprinkle evenly over eggs (opt.)
1/2 C. green onion, diced...sprinkle evenly over ham
6 oz. New York Sharp Cheddar cheese, grated...sprinkle evenly over casserole
4 oz. Swiss cheese, grated...sprinkle evenly
Cover with foil and bake 30 min. or until set
Uncover and continue to bake 5-10 min. until cheese is golden
This recipe was born out of one of those "yikes, I've got bring something yummy to church tomorrow, so let's see what random things I have on hand that need eating up and could go well together." So here's to all you guinea pigs that fell in love with eggs all over again and asked for my "Eggliciousness" recipe. Thanks for the name, by the way.
THM-S, Gluten Free, Lactose Free
Preheat oven to 350
Grease 9x13 glass pan with butter
Base:
8 oz. of New York Sharp Cheddar cheese, grated... spread evenly over bottom of pan
Meat Layer:
1 package gluten free turkey sausage, diced (I love Aldi's)...brown, sprinkle evenly over cheese
1 bacon bits (opt.)...sprinkle over turkey
Egg/Veggie Layer:
1 1/2 vidalia onion, diced.... sauté in olive oil 3 min.
2 garlic cloves, minced...add, sauté for 1 min.
1 pkg. mushrooms, sliced...add, sauté for 2-3 min.
1 lg. jalapeno pepper, diced... sauté 1-2 min.
2 c. kale or spinach, ripped...sauté 2 min.
In medium bowl beat:
8-10 free-range eggs (omega 3)
2 Tbsp. hot sauce
1 Tbsp. Worcestershire Sauce (opt.)
Add:
1 red or yellow pepper, diced
1-2 tomatoes, diced (opt.)
1 c. chopped cilantro
Add sautéed veggies, combine and pour evenly over meat layer
Topping:
1/2 C. chopped ham, diced...sprinkle evenly over eggs (opt.)
1/2 C. green onion, diced...sprinkle evenly over ham
6 oz. New York Sharp Cheddar cheese, grated...sprinkle evenly over casserole
4 oz. Swiss cheese, grated...sprinkle evenly
Cover with foil and bake 30 min. or until set
Uncover and continue to bake 5-10 min. until cheese is golden