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Boosted Chocolate Tahini Fudge {Gluten-free, Paleo}
Well, I might just have to quit after this. This Boosted Chocolate Tahini Fudge features two of my favorite things together in a marriage so perfect I am not sure any treat can ever compare. At least for this girl. As if it couldn’t get better, this treat features the bonus healing powers of one of my favorite daily supplements.
This fudge is dreamy. It’s rich and decadent, it’s unique and “mmmmm”-inducing. Here’s the thing though, if you don’t like tahini, it may not be for you (though you could likely swap in some almond butter or sunflower seed butter). But if you are a lover of all things tahini, you’re in luck. MAJOR luck. The tahini flavor shines bright and in it’s prominence it’s complimented so perfectly by the decadent, rich super dark chocolate. Don’t skimp here, quality is of key. Better yet, use homemade dark chocolate if you’ve got some. You guys already know how I feel about dark chocolate, a square or two a day of this magical superfood and that’s about all this lady needs to be satisfied. It doesn’t take much. Curious on why dark chocolate is a great option for a daily treat? Read more about the many benefits of dark chocolate.
But here’s the best part, this is so much more than your usual treat, in true Tasty Yummies style, I boosted this fudge to bring an added layer of healing benefits. Vital Proteins’ Vanilla and Coconut Water Collagen Peptides is one of the latest and greatest from my pals over at Vital Proteins. You guys have already heard me sing the praises of collagen peptides as part of a healing diet and lifestyle. But since I have started incorporating Vital Proteins in my life, daily, they have continued to expand their product and introduce more and more incredible collagen based products. The new Vanilla and Coconut Water Collagen Peptides is no exception, this has been a wonderful addition to smoothies, as well as baked goods and now this amazing boosted fudge.
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How-to Make Chia Seed Pudding {Paleo, Keto, Vegan}
I have been a long time fan of chia seed pudding and it’s become a simple dish that I recommend often as an egg-free, dairy-free snack, breakfast or dessert option to my nutritional clients, especially those I recommend blood sugar control diets or sugar detoxes to. Without sweetener (or sweetened very lightly) chia pudding can be a great, nutrient-dense alternative to the more standard grain and carb-forward breakfasts. It’s loaded with omega-3 essential fatty acids, fiber, protein, and various micronutrients and chia seeds are also high in calcium, magnesium and phosphorus.
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How-to Make Everything Bagel Spice Blend
If you guys following me on Snapchat, you know that I have been Everything Spicing basically ALL the things this past month or two. I have been on a bender of keeping my weekday meals as simple as possible, but maximizing the flavors whenever I can. This blend is basically the best way to do this.
I mix up a batch of this and it gets tossed on roast potatoes and squash. It’s incredible an avocado toast and the perfect topped to your morning eggs. I have added it to sautéed veggies, we did a whole chicken on the grill sometime last month, beer-can style with some hard cider and we coated the chicken in this blend. Out of this world good. It’s been an amazing as a rub on grilled, roasted and sautéed meats and fish of all varying types. And finally, I have made amazing grain-free crackers with this blend (that recipe is coming later this week). You could also swirl this blend into cream cheese or goat cheese, or just add it to homemade hummus or other dips.
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Dark Chocolate Nut Butter Cups
With Halloween approaching and the rest of the holidays not far behind, sweets and treats are going to be just about everywhere, tempting us at every turn. While I don’t see anything wrong with the occasional indulgence, I still also maintain my concerns about the quality of ingredients in most treats. From loads of refined sugar to, often times if store-bought, a lengthy list of fillers, thickeners, “natural flavors”, soy products and who knows what else. There’s just no reason for it, especially when you can make your own.
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Homemade Honey Lemon Lavender Face Scrub
As I mentioned in my recent post, I have switched to a brand new skin care regimen with Peacock Apothecary that is all natural, handmade to order, all of their products are free of any chemicals and preservatives and locally sourced when possible, etc. Additionally, as part of my routine I am still using my homemade apple cider ginger toner every time I wash and I added in a homemade exfoliant that I use twice a week, at the recommendation of the girls at Peacock Apothecary.
This recipe is something I can put together very quickly and simply. I make up this small batch and keep it in the shower for the week. I have been loving how my skin feels after this gentle scrub, it is smoother than ever and I feel like my skin is as clean as it ever could be. It is super gentle and the scent is so soothing and calming.
Here is my current skin care routine:
Daily in the morning:
Wash with Coconut Milk cleanser from PA,
Tone with homemade apple cider vinegar toner
Moisturize with citrus serum from PADaily in the evening: Wash, toner, serum (same products as above)
Twice a week I use this scrub in the evening (or morning if that works better with my schedule) and at least once a week, more if needed, I make a probiotic mask.
Also, when using my face cleanser, twice a week, in the evening, on opposite days of when I use this face scrub, I use my Clarisonic Mia.
[print_this]Homemade Honey Lemon Lavender Face Scrub
- Juice from 1/2 organic lemon
- 1 tablespoon honey (I used local raw honey, in its liquid state)
- 1/4 cup sea salt (I used pink Himalayan sea salt)
- 2 teaspoons dried lavender
- 15 drops lavender essential oil
Add all of the ingredients to a small bowl, mix well to combine. To use: Mix the ingredients until well blended and massage on a damp face. Rinse well with warm water and finish with a splash of cold. Though the scrub’s nicest when used fresh, you can keep leftovers for up to a week or so.
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Vanilla Almond “Sugar” Cookies Made from Almond Milk Pulp – Gluten-free, Vegan + Refined Sugar-free
Every time I make my homemade almond milk, I swear that I am going to do something amazing with the leftover almond pulp. Enter Vanilla Almond “Sugar” Cookies Made from Almond Milk Pulp! Most times I put it in the fridge with really great intentions and plans, then within a few days it has mold and I feel horrid throwing it out. Happens way more often that I would like to admit. Almond pulp has to get used up within a day or two, so if you can muster up the motivation to do something with it, you have to do it quickly. This time as soon as I finished making the almond milk I started looking around online at different recipes I could use the pulp in. I have seen many recipes for savory crackers made from the almond pulp, but since this time the almond milk (and therefore the almond pulp) that I made was sweetened and I added vanilla, I wanted to make some type of sweet cookie. I still want to play around with a cracker recipe, too. So hopefully soon.
These cookies have a really great vanilla flavor and they are delicious with an ice cold glass of almond milk, or a mug of hot tea or coffee. If you want to skip the chocolate and sea salt on top, go for it, I just felt like it was the perfect compliment to them, who doesn’t love chocolate? These cookies are subtly sweet and reminiscent of a classic sugar cookie, but without all the junk. Side note, even after baking and making dozens of different sweet treats and smoothies, etc – sweetened only by using dates, I am still completely amazed by them. Who knew those funny looking little things could be so sweet and sinful. The sweet nuttiness from the almond pulp is so delicious and pronounced in these cookies, it’s really one of my favorite flavors. After eating a bunch of these, I started thinking about different ways I could play with this recipe. I think you could add cocoa to make a chocolate cookie and I also think a spicy gingersnap version of these cookies made with ground ginger and cinnamon would also be delicious, so I will definitely have to play around with both of those.
Just a quick note, the original recipe has an option to dehydrate these cookies to make them “raw”, but since I don’t have a dehydrator and I was making these at night and wasn’t comfortable leaving them in the oven overnight, I just baked them as the recipe also suggests. The bake time can vary a bit depending on how moist your pulp was when you started, I think mine ended up baking for nearly 30 minutes, but I would suggest checking them around 18 or 20, since you don’t want them to dry out or burn.
[print_this]Vanilla Almond “Sugar” Cookies with Dark Chocolate and Sea Salt – Gluten-free, Vegan + Refined Sugar-free
Makes approximately 2 dozen cookies
Recipe adapted from Choosing Raw- 2 cups almond milk pulp
- 8 soaked and pitted medjool dates
- 1/3 cup almond or coconut flour
- 2 teaspoons vanilla extract
- dash of sea salt
- 1/4 – 1/3 cup melted dairy-free dark chocolate (I melt unsweetened bakers chocolate and sweeten it with a little maple syrup and/or stevia, you can use semi-sweet chocolate chips or whatever your favorite chocolate happens to be)
1 teaspoon course sea salt
Preheat the oven to 350º F. Line a cookie sheet with parchment paper.
Add the almond pulp, dates, coconut flour, salt and vanilla extract into a food processor and process until the “dough” is the same texture and consistency of sugar cookie dough, or there about. You may need to add a little more flour, depending on how moist your almond pulp was to start.
Using your hands, make small little round balls with the dough (about a tablespoon or so each) and line them up in rows on your parchment paper lined cookie sheet. Press each one down very gently using a fork. (the original recipe called for using a fancy cookie press, but since I don’t have one, I improvised)
Bake cookies for about 20 – 25 minutes, or until golden brown. This time may vary depending on how moist your cookies are. Just keep checking on them so you don’t burn them or dry them out.
Allow the cookies to cool totally then drizzle the dark chocolate over top of each cookie and sprinkle a small amount of seat salt on each cookie.
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