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Low Carb Dark Chocolate Mint Chip Cookie Dough Bites {keto, paleo, vegan}
These delicious Low-Carb Mint Chip Cookie Dough Bites take a bath in rich, silky dark chocolate for an easy, fun and super tasty sweet treat! So easy to put together and you can sweeten to your liking. These Cookie Dough Bites are low carb, keto-friendly, paleo, vegan.
These grain-free, dairy-free bites get an added boost thanks to REBBL’s brand new Mint Chip Super Herb Elixir, you get a little plant based protein and some healthy fats, along with some super herbs! Everything you could want in a yummy, bite-sized snack. If you can’t get your hands on the new Mint Chip Super Herb Elixir, TRY HARDER, just kidding, you can make these with your favorite non-dairy milk, too.
These Low Carb Mint Chip Cookie Dough Bites are so much more than the straight-up cookie dough bites you’ve all seen before. With a subtle hint of mint and little crunchy cacao nibs, the mint chip taste really comes through in these truffle-like treats for a fun and unique bite. Best part, these delightful little bites are low carb and keto-friendly. As always, like most recipes you will find here on Tasty Yummies, the way and how much you sweeten your low carb cookie dough bites are totally up to you and your taste buds.
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How-to Refresh and Hydrate Your Skin with Homemade Infused Face Mists
Looking fresh faced and glowy in the dead of summer is challenging. With the heat comes the drab makeup and the blah, dehydrated skin. In the sweltering dead of summer heat, nothing feels quite like a refreshing face mist. Spritzing your face with a homemade infused face mist is cooling and refreshing on a hot day, post workout or as a pick-me-up for that mid-afternoon drop off.
Face mists make your skin less dull and more dewy, providing additional benefits from the botanicals you select for infusing. Traditionally with facial mists that are hydrosol distillations that include the essence of botanicals and endure an involved distillation process. While some store-bought versions use this method, many can also contain synthetic fragrances, alcohol, or other ingredients that can cause dryness and irritation.
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Baked Eggs with Asparagus and Lemony Pea Pesto {Paleo, Whole30}
We are officially through the winter, onto the other side and into the spring. I absolutely adore this time of year. It’s so refreshing and inspiring. Spring brings so much fresh newness and light. Despite being nearly 4 months from the start of the new year, to me, the springtime truly feels like birth of the new year. We welcome the light back into our lives and there is a very palpable energy floating amongst us. I feel rejuvenated and ready to take on the world.
From a food standpoint, there is so much beautiful produce popping up, once again. So much is in bloom and there is much greenery. I feel so inspired to create in the kitchen this time of year. While I won’t be hosting a big Easter brunch this year, I am very much in the mood to think about beautiful spring-inspired brunch foods right now. More than the typical omelet or scrambled eggs, these baked eggs incorporate the best of the season and they can become a meal in and of themselves. They can be made in single servings, so you can prep everything and just place the ramekins or crocks into the oven. What comes out are these beautiful little baked eggs with an elegant vernal twist. The perfect dish for guests. Asparagus and green peas are stars of this show, making their first appearance of the season, in the first of many delicious dishes.
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Green Mojito Smoothie
It’s pretty typical of me to start every day with a smoothie. It’s a big part of my morning rituals most days. On a typical morning I kick off my day with some sort of movement, whether that be yoga, the gym, a bike ride or a long walk. Smoothies are the best post-movement meal, they are the right amount of food to refuel and recharge me, they just get me and they work seamlessly with my lifestyle! Typically, I have my staple base ingredients that I always start with, but generally I let what is most in season and what I happen to have in my kitchen guide my smoothie adventures. It’s rare that this methodology fails me, but it is also definitely easy to get stuck in a smoothie rut, too.
Sometime last year I met the firecracker of a woman, Tess Masters. Tess, AKA “The Blender Girl”, is my smoothie guru, my smoothie sherpa, she is my smoothie Jedi Master and I, her young Padawan. OK you get it, Tess knows her way around a blender. (But you probably remember me telling you all that last year). Without exaggeration I can tell you that any time I have tasted a smoothie Tess has made or whenever I have recreated one of her recipes, I always find myself thinking ‘Ahhh! This is so good and so simple, why didn’t I think of this?’ I have learned some of my favorite smoothie recipe tricks from her. Basically most of Tess recipes come with a built in hand to forehead whack – each one just so brilliantly simple, yet so creative, that you too will be thinking ‘DUH, what haven’t I been doing this all along?’, as you sip on one of the tastiest smoothies you’ve ever had.
If you hadn’t guessed it, she’s at it again. My friend, Tess, has put out another incredible collection of recipes: The Blender Girl Smoothies – 100 Gluten-Free, Vegan, and Paleo-Friendly Recipes. The Blender Girl Smoothies book is based on The Blender Girl Smoothies app that launched in October 2014.
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Honey Balsamic Roasted Apricots with Mint and Feta
Hving a weekly delivery of organic produce really keeps me on my toes. When we happen on the times where a certain food is repeated after a week or two, I really find myself getting creative. I pull out my Flavor Bible (if you don’t have this book on hand, you really, really must get it) and I study up on various flavor profile pairings that I maybe hadn’t think of. I’ll also grab random foods I have on hand, toss then together into my mouth and see what comes of it. Much like one of those cooking game shows where you have to make do with the random ingredients you are given, this is how many of my most favorite recipes are born. There are plenty of fails, of course, but most of the time I discover a new combination I never would have tried.
After a few weeks of apricots in a row, which I was mostly just eating like candy, from the fridge, I was inspired to come up with a quick snack with some of my favorite flavors. As with most of my recipes, there are many variations you can take on this recipe (I feel like there should just be a disclaimer about this at the bottom of my website).
For those that are 100% dairy-free, whether because you are allergic/can’t tolerate, vegan, paleo, on AIP, etc – simply leave off the feta cheese. You can also opt for goat’s cheese, if you prefer. I can tolerate a very small amount of sheep’s and goat’s milk on occasion, so I added a very small amount. The same goes for the coconut oil, this would be delicious with butter or ghee, if you prefer. If you don’t do honey, try maple syrup or another liquid sweetener of your choice, you could also try coconut sugar, for a deeper, richer taste.
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Blood Orange Bourbon Sparkler
With winter upon us, one of my favorites of the citrus season are blood oranges. They are slightly sweeter, a little tart and have the most beautiful color to them. They are absolutely my favorite of all citrus and I truly didn’t know this love, until I moved to Southern California.
For my money, I find that out of all citrus fruits a blood orange lends itself the best to juices, cocktails and other drinks. And the beautiful vibrant hue present in any cocktail crafted with it, makes it that much more appealing and special.
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Grilled Peaches with Whipped Coconut Cream, Honey Balsamic Drizzle and Mint
Instead of calling this one a recipe, I feel like I should call it a “requirement.” You NEED to grill some peaches, as soon as possible. I feel like this should be mandatory for everyone in the summer months.
It all started with this salad and I haven’t been able to stop since. This particular simple and sweet dish that I am sharing today would be the perfect way to end any summer meal, and it would be especially great at pretty much any summer BBQ. It also makes the perfect snack when you are craving something a little sweet.
I serve mine with a dollop of homemade whipped coconut cream. But, if you eat dairy, you could also just serve it with regular whipped cream, your favorite yogurt, ice cream or even, some mascarpone, crème fraîche or burrata.
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The Kentucky Mojito
OK, so I might be wayyy too insanely excited about today’s guest blogger, my girl Gina from So…Let’s Hang Out. Lovely Miss Gina is just about the most magical, polar bear loving, super sweet lady you will ever meet. I am proud to have her as a friend and to bring her here to Tasty Yummies for the first time to share an incredible cocktail with you guys. I hope you enjoy.
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Firstly, I want to thank and virtually chest bump my friend Beth for letting me come over to her really pretty corner of the interweb today and sully you all with booze and tomfoolery. I think we can both agree that this lady is pretty tops! Like, if we were texting right now and you asked me, “how do you feel about Beth from Tasty Yummies?” I wouldn’t have enough Emojis to properly respond. I’d have to use all of them. But, I think I’d probably use the one that looks like tap dancing twins more than once, because it just feels right. There would be exclamation marks and goings-on about how this lady is for reals one of the loveliest friends and one heck of an inspiring blogger. Since this is still my fantasy text to her, I think I’d end it with these Emojis in the following order: donut, ramen noodles, panda bear, thumbs up, jazz hands, tap dancing twins, donut, donut, guy with mustache, camel, tap dancing twins, donut.
It’s so like me to write an entire paragraph of arguable nonsense without introducing myself. Hi there! *Waves enthusiastically*My name is Gina and I write over at So…Let’s Hang Out. It’s a whole lot of gluten-free recipes, the occasional drawing of animals in human clothes, and spontaneous dance party encouragement all doused in copious amounts of oversharing about how I learned for the hundredth time that cooking bacon without wearing pants is just not a good idea. Splatter. Bare thighs. No. Just, no.
I know we’re just getting to know each other (even though I’ve already talked about my penchant for not wearing pants—too soon?) so, why don’t we just do this thing over cocktails? That would probably be best.
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Winter Citrus Salad – Gluten-free w/ Vegan Option
I have to admit, I was never really one of those people that freaked out about citrus, I have never cared much about orange juice or sitting down to eat an entire grapefruit. That was until we moved out here to Southern California. The citrus here is just amazing. The oranges, especially, are just incredible, unlike any I have ever tasted before. The fact that we have an orange tree here in our yard is just icing on the cake. Plus we’ve been getting adorable Satsuma tangerines in our CSA box each week. Read the rest of this entry »
