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Chocolate Peanut (Almond) Butter and Jelly Cups – Paleo, Vegan and Gluten Free

Chocolate Peanut (Almond) Butter and Jelly Cups – Paleo and Vegan and Gluten Free

chocolate peanut butter jelly cup vegan paleo gluten free dessert

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.

chocolate peanut butter jelly cup vegan paleo gluten free dessert 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.

chocolate peanut butter jelly cup vegan paleo gluten free dessert

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
 
Author:
Recipe type: Paleo, Vegan, Gluten Free
Ingredients
  • CHOCOLATE:
  • 4 Tbsp. cocoa powder
  • 3 Tbsp. melted coconut oil
  • 3 Tbsp. raw creamy almond butter
  • 2 Tbsp. pure maple syrup
  • FILLING:
  • 3 mashed strawberries (fresh or frozen thawed)
  • 2 Tbsp. melted coconut oil
  • **This recipe made about 12 cups**
Instructions
  1. I used a silicone mini muffin pan sprayed with coconut oil but you could use a metal mini muffin tin with paper cups.
  2. 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.
  3. Spoon about a teaspoon or so in each mini muffin cup and put in the freezer for 13 - 15 minutes or until solid.
  4. 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.
  5. 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.
  6. Top each muffin cup with the remaining chocolate and freeze for another 13 - 15 minutes or until solid.
  7. Pop out of the silicone molds or muffin cups out of the tin and eat.
  8. 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.

 

 

Spicy Thai Scallops with Crispy Bacon Brussel Sprouts

Spicy Thai Scallops with Crispy Bacon Brussel Sprouts

spicy thai scallop chili pepper garlic protein sea peanut onion

I had a craving for scallops recently and wanted something besides rice or pasta to put them on so I cooked up this deliciously rich and spicy dish (this shiz has got some heat to it). I just finished a small plate and I cannot wait until I’m hungry again because it was SO good.

I’m going to do a separate post for the Crispy Bacon Brussel Sprouts. Just click HERE for the recipe.

crispy brussel sprouts bacon vegetable fiber cabbage leafy green vitamin c

Let’s just get to the recipe for the scallops because they were so easy. I’ve included some substitutes you can use in the recipe if you want.

Spicy Thai Scallops with Crispy Bacon Brussel Sprouts
 
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Spicy Thai Scallops with Crispy Bacon Brussel Sprouts
Author:
Recipe type: Seafood, Protein
Ingredients
  • 1 lb. sea or bay scallops, whatever your preference
  • 1 tablespoon coconut oil (can sub with olive oil)
  • 1 tablespoon arrowroot starch/flour (can sub with cornstarch)
  • 14 ounces vegetable broth
  • 1 - 1½ tablespoons chili sauce (use 1½ if you like a lot of spice)
  • 2 tablespoons creamy peanut butter (can sub with almond creamy almond butter)
  • ¼ cup finely diced onion
  • 1 teaspoon minced garlic
  • dash of salt and pepper
  • **Optional: crushed roasted peanuts**
Instructions
  1. In a small bowl combine arrowroot starch, vegetable broth, chili sauce and peanut butter. Whisk until combined and smooth. Set aside.
  2. In a large skillet heat oil of choice and add scallops.
  3. Heat scallops on both sides until no longer opaque. Once heated, remove from skillet with a slotted spoon and set aside.
  4. Using the same skillet and whatever liquid is left in the skillet, add diced onions, salt/pepper and garlic. Saute for 3 - 5 minutes.
  5. Add peanut butter mixture to skillet and bring to a boil and stir for a couple of minutes until the mixture starts to thicken.
  6. Once thickened up a bit, reduce heat to a simmer and add scallops.
  7. Cover and simmer for 3 - 5 minutes.
  8. Serve over bacon brussel sprouts.
  9. **Optional: top with crushed peanuts**

 

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Fresh Pineapple Chia Seed Jam

Fresh Pineapple Chia Seed Jam

After trying and loving my Blueberry Chia Seed Jam the hubby put in a request for pineapple chia seed jam, he loves pineapple and I love when hubby makes requests. Plus it gave me the perfect reason to try out my new food processor. I sprinted to the closet and whipped that baby out!

Let’s make Fresh Pineapple Chia Seed Jam

(this delicious jam is also paleo and gluten-free which makes it even more awesome)

pineapple chia seed citrus jam jelly fruit condiment paleo gluten free fiber protein

I FINALLY got to put the food processor to work. After pulsing the pineapple, I pulsed some Peppadew peppers to make a small batch of pineapple pepper jam all for myself.

pineapple chia seed citrus jam jelly fruit condiment paleo gluten free fiber protein

I only used about a cup of pineapple because I don’t make my chia jam batches too large as they don’t contain preservatives and aren’t canned in the traditional method. They will keep in the fridge for a week or two. Plus it’s so easy to make that if I run out it’s no big deal to whip up another batch but if you eat a lot of jam, you can certainly double the recipe.

pineapple chia seed citrus jam jelly fruit condiment paleo gluten free fiber protein peppadew pepper

If you would like to add Peppadew peppers to your pineapple jam, just add the peppers in the last few minutes of cooking the pineapple, before adding the chia seed gel. I put the details in the recipe below.

I love spooning the pepper jelly or blueberry jelly on top of some cream cheese and dipping with sea salt quinoa chips. Dee-licious!

Now don’t crinkle your nose but the hubby likes to top a scoop of vanilla ice cream with blueberry chia jam or pineapple jam. I swear it’s good. Taste just like a sundae.

Fresh Pineapple Chia Seed Jam
 
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Fresh Pineapple Chia Seed Jam
Author:
Ingredients
  • 1 cup fresh pineapple (chopped small)
  • 1 cup water
  • 1 tablespoon raw honey
  • 1½ tablespoons chia seeds + 3 tablespoons water
  • **Optional - 3 or 4 Peppadew peppers or jalapenos if making the pepper jelly variation**
Instructions
  1. Soak chia seeds in the 3 tablespoons of water and set aside to gel, stirring after 10 minutes.
  2. Put chopped pineapple in food processor just for a few pulses to get rid of the big chunks.
  3. Place pulsed pineapple, honey and water in a small saucepan and bring to a boil.
  4. Once boiling, reduce the heat to very low. Continue to cook for about 30 minutes until the liquid has almost completely evaporated and the pineapple is soft. Add water as necessary, based on how juicy your pineapple is to start with. The pineapple will be broken down and should look like it's starting to gel.
  5. Remove from heat and stir in your chia seed gel stirring constantly for a few minutes. The chia seeds will try to crawl up the sides of the pan so stirring helps keep them incorporated into the pineapple.
  6. **Optional: To make pineapple PEPPER jelly, simply add 3 or 4 finely chopped Pepperdew peppers or jalapenos to the pineapple in the last few minutes of cooking, before adding the chia seed. I love pepper jelly spooned on top of cream cheese with some quinoa chips. So good.**

 

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Paleo Spicy Cashew Chicken

Paleo Spicy Cashew Chicken

paleo spicy cashew chicken protein clean eating nut red pepper poultry healthy

I was struttin’ around the kitchen like a friggin’ peacock after making this recipe because it was so good. I mean really good and it just happens to be paleo which is even better. Delicious, low-carb, protein AND paleo!

This recipe has a medium to medium-hot amount of heat. It’s absolutely the perfect amount of heat for me but then I like a good amount of spice. I use and love this red pepper seasoned rice vinegar that really gives it a good kick but if spicy isn’t your thing, I recommend using regular rice vinegarThat will help cut the heat in half.

Paleo Spicy Cashew Chicken
 
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Paleo Spicy Cashew Chicken
Author:
Recipe type: Paleo, Protein
Serves: 2
Ingredients
  • 1 - 2 lbs boneless skinless chicken breast
  • 1 tablespoon coconut oil
  • ½ cup unsalted cashews
  • 2 tablespoons red pepper seasoned rice vinegar (buy it in the Asian section of the grocery store or visit your local Asian market)
  • 3 tablespoons coconut aminos (can sub with soy sauce but it won't be paleo)
  • 2 tablespoons paleo ketchup (can sub with regular ketchup but it won't be paleo)
  • 1 tablespoon coconut palm sugar
  • ½ tablespoon minced garlic
  • ¼ teaspoon red pepper flakes
  • Optional: 2 chopped scallions (the green part, not the white onion part)
Instructions
  1. Cube chicken breasts.
  2. In a medium skillet melt coconut oil and add chicken.
  3. Heat chicken on medium just until the outside of the chicken cubes are mostly white and no longer pink.
  4. In a medium bowl whisk the remainder of the ingredients except cashews and scallions.
  5. Add liquid mixture to the chicken and continue cooking on medium. Cover and cook for 5 minutes.
  6. Stir and heat covered for another 5 minutes.
  7. Remove cover, add cashews and stir.
  8. Simmer uncovered, stirring frequently so that some of the liquid cooks away.
  9. Serve on thinly shredded cabbage and garnish with chopped scallions.

 

paleo spicy cashew chicken protein clean eating nut red pepper poultry healthy

I shared this with the hubby and before I could ask how much he liked it, it was gone. Like GONE GONE. All he could do is nod yes vigorously while he was still chewing his last bite. Needless to say, he loved it.

“Bunny Created, Hubby Approved”

 

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Easy Hoisin Drumsticks

Easy Hoisin Drumsticks

I am not ashamed to say that I love drumsticks!!! I don’t eat them often but I do love them.  I especially love them when the recipe only has 4 ingredients!

Super easy and fast to whip up.  Dinner done in an hour. You can use chicken wings for this recipe too.

chicken hoisin asian spicy sriracha protein main dish poultry fast easy the organic rabbit

Easy Hoisin Drumsticks
 
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Easy Hoisin Drumsticks is a tasty, quick main dish that everyone will love. So easy, high in protein, low in carbs and big on delicious.
Author:
Recipe type: Chicken
Serves: 3
Ingredients
  • 6 Thawed chicken legs
  • 4 tablespoons hoisin sauce
  • 1 tablespoon lime juice
  • 1 tablespoon sriracha sauce (more or less depending on how hot you like it)
Instructions
  1. Preheat oven to 375
  2. Spray pan with non-stick spray (I use coconut oil spray).
  3. In a small bowl whisk hoisin, lime juice and sriracha.
  4. Brush chicken on both sides with mixture.
  5. Cook 30 minutes, turn chicken over and baste with the liquid from the bottom of the pan, continue cooking for the remaining 30 minutes.

 

Seriously tasty and seriously easy.

 

 

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