This is my first recipe in our new house in Fountain Hills, AZ! I’m so excited. So what better way to celebrate than with some KALE! But seriously, I made this recipe because it was so super easy. Not only easy but DAIRY FREE, GLUTEN FREE, VEGAN and PALEO! Plus calcium, protein and fiber.
What makes it so cheesy is the nutritional yeast. I use Bragg Nutritional Yeast. I found mine at Vitamin Shoppe but Amazon has it too. I use it to make Baked Cheesy Kale Chips too. If you don’t know about nutritional yeast, I use it as a substitute for cheesy flavor. It’s tangy like a sharp cheese and melts up pretty good. I even shake it on my popcorn.
I found this recipe at www.fannetasticfood.com, made a couple of tweaks and bam, yummy cheesy chickpea kale salad!
The directions are so easy peazy. Put everything in a saute pan, saute for 5 – 10 minutes and serve warm or cold
I cooked mine for a good 10 minutes because I like my cooked kale really soft but if you still like a little crunch, 5 minutes worked good.
Easy Peazy "Cheesy" Chickpea and Kale Sauté - Vegan, Gluten Free and Paleo
Right now my house is being torn apart because we are in the process of moving from Illinois to Arizona. As you can imagine, any comforts at all are welcome. I was in the mood for some comforting earlier but it had to meet my current criteria. Easy (super easy), Simple (same as easy but I can’t stress it enough) and CHOCOLATE!
Imagine my joy when I found this recipe at TheNourishingGourmet.com. If you haven’t been there, go. Go today! I frequently find myself browsing Kimi’s simple delicious recipes.
I did add 2 steps to this recipe. 1. I placed the can of organic full fat coconut milk in the fridge for a few hours. I do that because when the can is chilled it creates a thick creamy coconut “cream” at the top of the can. I figured it would help thicken up the whipped dip. 2. I put the whipped dip in the freezer for 1 hour after running it through my Nutribullet (or blender) to let it thicken up even more. Then I whisked it in a frenzy for a minute and served it with fresh cut fruit.
But if you have one of those whipped cream canister maker things, you can use that and the dip will whip up much thicker but my husband and I loved this just as it is.
I chose to use maple syrup as opposed to the other options of honey or stevia drops but it’s nice that there is an option depending on what you have in your kitchen. The honey would make the recipe non-vegan though.
I’m so excited about this stuff. I’ve got my strawberries ready and waiting. I’m thinking of seeing if fudgesicles might be in my future. Ooo with some strawberry pieces, yes yes!!!
p.s. Hubby tried it and said “you’ve done it again”. That means he liked it in hubby language 🙂
Chocolate Peanut (Almond) Butter and Jelly Cups – Paleo and Vegan and Gluten Free
Update: My stash is gone already. Hubby really liked these and requested a second batch. Said they remind him of frozen strawberry bon bons.
We love dessert in our house, especially my husband. I love when I can make something delicious and healthy for him. I especially love when he asks me to make it over and over because its so good.
We both have different sweet preferences. I like my chocolate with straight up or with almond butter, coconut or nuts. My hubby on the hand is a lover of chocolate and fruit. This satisfies BOTH of our cravings.
5 ingredients that taste like a chocolate covered peanut (almond) butter and jelly sammich. I found this recipe at one of my all time favorite blogs MindBodyGreen.com and modified it slightly. Do yourself a favor and head over to their blog, there are so many great articles about all things healthy.
These little peanut (almond) butter and jelly cups don’t require any baking at all, only a few seconds in the microwave. No fancy skills required either. You could make any number of varieties. Use a different kind of berry or omit the fruit all together, mix in some unsweetened coconut flakes and have yourself a chocolate coconut peanut (almond) butter cup.
Chocolate Peanut Butter and Jelly Cups - Paleo and Vegan
I used a silicone mini muffin pan sprayed with coconut oil but you could use a metal mini muffin tin with paper cups.
Make the chocolate first. Mix the first 4 ingredients and put in the microwave for about 20 seconds to melt everything slightly, stir until everything is combined.
Spoon about a teaspoon or so in each mini muffin cup and put in the freezer for 13 - 15 minutes or until solid.
While the chocolate is in the freezer, make the filling. Combine the mashed strawberries and melted coconut oil. I pulsed mine through my Nutribullet to get any lumps out and combine better.
Spoon about a teaspoon of the strawberry on top of the chocolate and put back in the freezer for 13 - 15 minutes or until solid.
Top each muffin cup with the remaining chocolate and freeze for another 13 - 15 minutes or until solid.
Pop out of the silicone molds or muffin cups out of the tin and eat.
Because of the coconut oil, these melt fairly easy so I store leftovers in the freezer in a covered bowl. Take them out and let sit at room temperature for a couple of minutes and eat if there is any left.
I opened the fridge and realized I hadn’t made anything with the asparagus I’d bought recently. I remembered a recipe I came across recently and remembered the words “thai” and “coconut” but not much else. That was enough for me though. The light bulb went off and I started gathering ingredients like Edward Scissorhands trimming a hedge lol.
I wasn’t sure how this would turn out but of course I was hoping for the best. It had so many of my favorite foods and flavors so how could it not kick ass?
Thankfully, it kicked ass! So much so that I walked away for a few minutes and when I came back to the kitchen, half of it was gone. Hubby owed up and said “I ate it, it was really good!” That’s the best compliment of all. He even requested I make it again this week.
1½ - 2 cups chopped asparagus (about 1 inch pieces)
½ sweet yellow onion, diced small
½ cup uncooked quinoa (you'll use the coconut milk to cook the quinoa instead of water)
1 cup unsweetened coconut milk + 1 tablespoon, separated
1 Tablespoon coconut oil
1 teaspoon red pepper flakes + a pinch, separated
½ teaspoon paprika
big pinch of curry powder
In a medium saucepan, prepare quinoa. Combine uncooked quinoa with 1 cup of coconut milk. Bring to a boil then reduce to a very low simmer, add teaspoon of red pepper flakes, stir and cover. Cook for 10 minutes, stirring occasionally. If after 10 minutes there is still liquid left in the pan, uncover pan and let the liquid cook off.
While the quinoa is cooking, heat coconut oil in a medium skillet and add onion. Saute on medium for 3 or 4 minutes, stirring occasionally.
Add paprika, curry powder and salt/pepper, stir.
Add asparagus and combine everything in the skillet. Continue to saute on medium for 3 - 4 minutes, stirring occasionally.
Add cooked quinoa to onion/asparagus mixture plus 1 tablespoon of coconut milk and a pinch of red pepper flakes. Cook until the coconut milk is cooked off.
If you’ve seen any of my other sweet treat recipes, you know that my motivation is my wonderful husbands sweet tooth. He is a self-admitted sugar addict. But there is no reason for him to go cold turkey on sweet things, I just make sure to have healthy treats in the house for him. No processed sugars, preservatives or chemicals. That makes me feel like a good wife. These babies are dairy free, gluten free, vegan and paleo (if you omit the almonds). WARNING: These balls are highly addictive (don’t say you weren’t warned).
When I found this recipe, I could not wait to try them for myself. I made a couple of tweaks and tada ~ Easy Choco-Coconut No Bake Balls. They whip up really fast too. After combining everything on the stove, I put the mixture in the fridge for about 10 minutes so it firms up and easier to form into balls. These are one of my favorites when I’m craving chocolate.
These are so easy and dee-licious!!! I added a smidge of almond butter and some sliced almond at the end but it’s not necessary. If you are making a true paleo treat, just omit the almond butter and almonds. They are really just add-in’s after the fact and have no effect on the original recipe. So go nuts (or don’t).