Who doesn’t love peanut butter cups?
Well, I guess people who are allergic to peanuts…

Sorry to those friends.
Other than that, peanut butter cups are where. it’s. at!

Way back in once upon a time time I was whipping up some chocolate covered strawberries for one of my game nights at the house. I walked away for *just a second* and burned half of the chocolate I was melting for the berries. I didn’t have time to go to the store, so I figured I would just have less berries to serve than I had originally planned.

That’s when I spotted them in my pantry: about 10 mini peanut butter cups.
Ding! Ding!

And so they were born: The peanut butter cup dipped strawberries.
I know it sounds weird. I know it sounds strange. But trust me. These are winners.
And because after I tried them I wanted to eat them <all day> <every day>, I needed to clean these up asap!

It just so happens to be strawberry season around these parts! I live just 20 minutes away from the Florida strawberry capital: Plant City! And starting in December these sweet little gems are at their prime. So while I was coming back from a day trip in Lake Alfred today, I decided to stop and pick up a flat of berries.

And the first thing I did… make these. And if you’re finding that you’re in a pinch for an easy New Year’s Eve recipe to bring to a party- make these of course! 😉

Peanut Butter Cup Dipped Strawberries
Ingredients
12-15 strawberries (health benefits of strawberries)
4oz unsweetened chocolate (I used Baker’s brand)
1-2tbsp of raw honey (start with 1tbsp and add more to your sweetness preference)
2tbsp natural peanut butter (just nuts- read the label!)
teeny pinch of sea salt

Directions
In a microwave safe bowl, combine all ingredients, place in the microwave and melt at medium-high heat in 30 second increments- stirring in between- just until chocolate is melted. Stir until smooth and then dip berries to coat. Place on a wax paper lined baking sheet and let cool. You can also melt the coating over a double boiler. *Can’t eat peanuts? Try another nut butter! 

It’s strawberry season here in Florida!
I like to believe that Florida has the sweetest, reddest, juiciest strawberries in all the land.

And what better way to dine on these pretty little rubies (and get your family eating fresh fruit!) than with STRAWBERRY SHORTCAKE.

Mmmmmm…. shall we have a moment of silence please?

The shortcakes are made with coconut flour and raw honey, and the berries are macerated in a combination of lime juice and vanilla extract (with the option of using some coconut sugar for added sweetness).

Strawberry Shortcake
Coconut flour shortcakes
Ingredients
1/2 cup coconut flour (benefits)
1/2 tsp. baking powder
1/2 cup raw honey
1/4 tsp. salt
4 large eggs
1/3 cup melted unsalted butter (or you can use an equal amount of coconut oil)
2 tbsp. coconut or almond milk
2 tsp. vanilla extract

Directions: Preheat oven to 350. Grease a cupcake pan with non-stick spray. In a large bowl whisk together wet ingredients. Add flour, salt, baking powder and whisk until you have a smooth golden colored batter. Place 1/4 cup of batter into each cupcake section of your pan and bake at 350 for 20 minutes. Let cool.

While the cupcakes are baking, remove the stem of a quart of strawberries (benefits). Dice into quarters and add to a bowl. Squeeze the juice of 1/2 lime over the berries, then sprinkle 1/2 tbsp. coconut sugar (optional, but you can add if you like your berries sweeter) and 1/2 tsp. vanilla extract over the berries. Use a fork to mix, gently “mashing” a bit along the way until some of the berries have started to release some of their natural juices. Let the berries sit until the shortcakes are cool, then build your dessert: shortcake cut in half, berries on top, dollop of whipped! Enjoy! 

What’s your favorite way to eat strawberries?
Steph 🙂

Craving something sweet? Try these 100 Grand truffles!

I’ve always loved 100 Grand candy bars. With 200 calories, 31g of carbs and 23g of sugar per full size candy bar, eating one of these is definitely reserved for special occasions!

Source: Wikipedia

Just one my 100 Grand truffles will satisfy your chocolate sweet tooth without making you feel like you’ve just devoured 100,000 calories or grams of sugar!

The honey and nut butter gives these truffles that recognizable caramel chew that the candy bar has. The crisp rice and cocoa powder bring the rest of the flavors and textures together. I rolled each walnut-sized truffle into some unsweetened coconut flakes for appearance (a completely optional step if you want to skip it!).

Each truffle has 85 calories, 3g of sugar, and 5g net carbs compared to the original candy bar which contains 200 calories, 23g of sugar, and 31g of carbs!

Healthy 100 Grand Truffles
Ingredients
1 cup plain natural creamy peanut butter (check the label! Peanuts and salt should be the only ingredients)
1/2 cup raw unfiltered honey
1/2 cup crisp brown rice cereal
1/4 cup unsweetened cocoa powder
1/2 cup chopped nuts (I used pecans)
pinch of sea salt
1tsp. vanilla extract
1 tbsp. coconut oil

Directions
1. Drain off most of the oil from the top of the natural peanut butter. Stir well.
2. Using a hand or stand mixer, combine peanut butter, honey, vanilla, coconut oil, cocoa powder and sea salt until smooth.
3. Reduce speed on the mixer to the lowest setting then add in crisp rice cereal and pecans. Mix until just combined.
4. Roll into walnut-sized truffles. Chill in the fridge for 30 minutes. Enjoy!

Need a quick, easy and delicious breakfast option for busy weekday mornings?
Whip up a batch of these amazingly moist and hearty banana nut muffins!

Banana Nut Muffins
Yields 12
Ingredients
3 cups almond meal
3 large eggs
2 ripe mashed bananas
1 tsp. vanilla extract
1/2 cup raw unfiltered honey
1 tsp. baking soda
1/2 tsp. sea salt
1/4 cup unsalted melted butter
1/2 cup chopped walnuts
2 tbsp. plain PB2
1/4 cup Enjoy life dark chocolate chips

Directions
1. Preheat oven to 350.
2. In a mixer, combine butter, eggs, honey, vanilla extract, PB2 and bananas. Mix until just combined.
3. Combine dry ingredients in a seperate bowl, and then slowly add to the wet ingredients, mixing until just combined.
4. Stir in walnuts and optional dark chocolate chips!
5. Fill greased muffin tins 3/4 of the way up and bake at 350 for 18-20 minutes or until golden brown on top and toothpick test proves done.

Enjoy!

There are times in my life where I must have chocolate.
And nothing, and I mean nothing can curb that craving.

I know you’re feeling me, right?

Unless you don’t like chocolate.
Or you’re allergic.

Poor poor thing.

You can whip up these chewy, chocolately, brownie-like cookies in a snap. The dough freezes well too for future unannounced chocolate-related emergencies.

Oh and did I mention they’re low-carb, made with no refined sugars and have NO grains what-so-ever? Oh and they’re dairy free as well for my no moo friends.

And these delicious treats will pass the tastebuds of your pickiest eaters- promise!

Chewy double chocolate chip cookies makes 40
*adapted from Paleomg’s recipe for soft and chewy double chocolate chip cookies
Ingredients
16oz creamy almond butter
2 large eggs
1 cup raw honey
1 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. sea salt
2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup Enjoy Life chocolate chunks
1/2 cup chopped nuts (optional)

Directions
1. In a mixing bowl, combine almond butter, eggs, honey and vanilla extra. Mix until just combined.
2. Add in baking soda, salt and cocoa powder. Mix until a sticky dough forms. Fold in chocolate chips.
3. Refrigerate for 30 minutes. Pre-heat oven at 350 about 10 minutes before it’s time to remove the dough from the fridge.
4. Using a mini melon ball scoop or spoon, drop walnut-sized dollops of cookie dough onto a greased cookie sheet, about 2 inches apart. Cook 8-10 minutes or just until the edges start to brown. Let them cool completely before eating. They’ll be chewy on the inside and crisp on the outside! Delish!

Nutritional info (compared to Tollhouse ready-made double chocolate chip cookies)
1 cookie (mine/Tollhouse)
Fat 5g/8.5g
Calories 102/160
Carbs 9g/20g
Sugar 8g/16g

Lately I’ve been on a chicken kick, experimenting with some different cooking methods, flavors and combinations.

Continue reading →

I don’t understand people who don’t like eggs.
I mean I get veggies that don’t eat them, but everyone else… you really just don’t know what you’re missing.

Do you know Guy Fieri, from Triple D, doesn’t like eggs? Come on Guy! Eggs are ah-may-zing, and hands down one of my all time favorite things to eat.

What’s your favorite way to eat eggs? For me, if I’m just eating eggs by themselves, I go for soft scrambled.
For fancy eggs I’m allllll about good eggs Benedict.
And for hearty eggs I reach for quiche.

Oh quiche. You are so. good. darling.

My favorite quiche of <all time> is the rosemary goat cheese quiche that my buddy Jessica whips up at Jet City Seminole Heights. It is to die for. And if my wallet could afford it, I would eat a slice every single day of the week.

Solution? Save those Jet City trips for special occasions and whip up a version of that glorious quiche in my own kitchen. It won’t taste the same (I swear Jessica adds some love to those quiches that no regular human can replicate), but it will curb the craving until my next trip to the Jet.

And the best news? Quiche is full of eggy, cheesy goodness that you can just about hide ANYTHING inside. Like broccoli! Kale! Zucchini! Tomatoes! The nutritional hide-ability is simply endless.

I used this recipe for the crust, omitting the sweetener.

For the quiche filling:
Ingredients
8 large eggs (Trader Joe’s has cage-free, vegetarian fed eggs for $2.99!)
1/2 cup half and half (you can sub almond or coconut milk)
5oz plain goat cheese (again a 5oz log from Trader Joe’s is a deal!)
1 cup roasted broccoli chopped into bite sized pieces
1 sprig fresh rosemary, stem removed, roughly chopped
1 tsp. sea salt
1 tsp. cracked black pepper

Directions
In a large bowl, whisk together eggs, half and half, salt and pepper. Add crumbled goat cheese (just use your fingers to crumble it into smaller pieces), cooled roasted broccoli and chopped rosemary into the egg mixture. Using a spoon, or spatula, stir until just combined (if you use a whisk, the goat cheese will get stuck inside the whisk, so use a spoon!). Pour the mixture into the pre-baked crust and bake at 375 for 25 minutes or until the egg has set (the center doesn’t wiggle when you touch it).

*Use a pie crust cover like this one, or aluminum foil to cover the outer edges of the crust so that they will not burn.  

I’ve fallen into a flavored tea trap lately.
I go through these weird beverage cycles, and at the moment, it’s all. things. flavored tea.

And if I’m not careful, I could really be packing on some calories by consuming store-bought or restaurant flavored teas without checking labels! Most flavored teas are full of, for lack of a better term, crap!

Brew your own unsweetened tea (I love China Mist!), and then make your own simple syrups to add some yummy flavor. It’s easy, you control everything that goes into it, and you don’t have to feel like you’re consuming empty calories! 🙂

Pomegranate simple syrup
Health benefits of pomegranate.
Ingredients
1 cup pomegranate juice (like POM)
1 cup raw, unfiltered honey (the cloudy stuff!)
1/2 cup water

Directions
1. In a pot on medium heat, simmer all ingredients until the honey thins and dissolves.
2. Cool and stir into your favorite unsweetened iced tea. Add frozen blackberries for a little something special!
*Store in an airtight bottle for up to 3 weeks!

Why are ball-shaped things so delicious?
Um, let me rephrase that.
Why are spherical treats so delicious?
Better. Continue reading →