Chocolate Peanut Butter Balls

Posted by Michele at 11:56 AM 0 comments

Chocolate Peanut Butter Balls:

In a large mixing bowl, mix together on medium: 50g coconut butter/oil (about 2 tbsp), 500g (about 1 lb) chucky peanut butter, 1tbsp vanilla. Add in 2 cups powdered sugar and mix until smooth. Roll into balls and put in the freezer for 20 minutes. 

Chocolate Sauce: In a saucepan over low heat, melt 8oz of dark chocolate with 1oz coconut butter. Remove from heat.


When the balls have chilled, dip them in the chocolate sauce, then return to the freezer for 10 minutes.

Refrigerate until ready to serve.



http://www.onceamonthmeals.com/wp-content/uploads/Peanut-Butter-Balls-800x529.jpg

Snowballs

Posted by Michele at 11:54 AM 0 comments

Chocolate Hazelnut Snowballs: 

 In a large mixing bowl, mix together on medium: 2 cups hazelnute flour/meal, 3 tbsp vanilla, 1/4 cup dark cocoa, 1/2 cup hazelnut oil, 75g (approx 1/4 cup) coconut butter/oil, and 2 cups powdered sugar.  Mix until smooth. Roll into balls and put in the freezer for 20 minutes.

Put 1 cup of powdered sugar in a ziplock.  Add the balls to the ziplock and shake to coat.  Refrigerate until ready to serve.

pic from pinterest

 
 

Herbed Green Beans and Baby Potatoes

Posted by Michele at 9:02 PM 0 comments

Preheat oven to 350.
Put a large piece of aluminum foil on a cookie sheet.

In a large bowl, mix 12oz baby red potatoes, diced, skin on; approx. 60 green beans, ends snapped off; 1/2 cup slivered almonds; 2 tbsp. olive oil, and 1tbsp dried dill. 

Mix well to coat and place, singly, on the cookie sheet.  Top with another sheet of foil, crimping the edges.  Roast for 30 minutes or until done.

Makes 2-3 entrees or double that as a side dish. 
For 3 entrees, approx. 300 calories each serving.

Fermented Triple Berry Smoothie

Posted by Michele at 11:28 AM 0 comments

I modified this recipe from Craving4More for a smoothie.  I only modified it slightly, so the real credit goes to C4M for creating it and, I have to admit, I was less than impressed when I read it but it's actually really good.  And that's not just me saying it!

Toss, in the following order, into the blender:
1 banana, 1 cup frozen mixed berries, 1/4 cup RAW FERMENTED kraut (not what you buy canned and shredded, but actual raw... it looks almost like a paste), 1/2 cup unsweetened cashew milk, 1 cup TROP50 OJ, and 1tsp raw honey.

Blend it until smooth (our non-awesome blender took about 60 seconds).  Drink ASAP.

The entire recipe has about 340 calories.

But here is what the peanut gallery has to say about it...

Oh... wait... they can't talk.  They're too busy drinking!

Sweet, Warmed Kale

Posted by Michele at 7:12 PM 0 comments

I love kale.  Just love it.  Every single way.

http://www.doitdelicious.com/static/uploads/recipes/86/kale_chips-01.jpg

Heat 2tbsp olive oil in a large pot over medium-high heat.  Add 1 diced red onion, 1 medium green bell pepper (cubed), 1 medium red bed pepper (cubed), and 1 sliced apple (any variety).  Cook for approximately 5 minutes, then add in 2 washed bunches of kale.  Stir well, then cover and wilt the kale, 3- 5 minutes.  Remove from heat and eat immediately.

Roasted Beets with Orange and Rosemary

Posted by Michele at 7:08 PM 0 comments

I'm not a fan of beets, but they were beautiful and in bounty at the farmer's market so this is what I came up with!

http://onebodelive.com/wp-content/uploads/2013/04/Beets.jpg

Lay out a large piece of aluminum foil.  Chop 6 beets into cubes and spread in the foil.  Cut off the ends of 1 large orange then cut the rest into chunks and toss with the cubes.  Squeeze the juice from the ends over the beets and orange pieces.  Sprinkle 2 tbsp. rosemary  over the  combination, then drizzle with 2tbsp olive oil.  Fold up the foil to make a packet.  Roast at 350 for 45 minutes.

Flag of Italy

Posted by Michele at 7:29 PM 0 comments

In a large pan, heat 2 tbsp. olive oil and, when hot, add 1 large onion, chopped.  When the onion begins to turn translucent, add 1 14.5oz can of diced tomatoes with juice.  Bring to a boil, then add 1 large (peeled) zucchini, chopped and 1 lb of fresh green beans, ends removed and halved.  Cover and cook over medium for 5 minutes.  Add 1 14.5oz can of cannellini beans.  Cook for 5 more minutes. 

We opted to just enjoy this as the main dish without any additional sides, but you could toss it with pasta or serve it over rice.   You could also use it as a side dish.

Makes 3 entrée servings at 350 calories a pop.