Cashew Chocolate Whipped Cream!

So, I don't want to disappoint anyone...but I've kinda done a diet revamp. 

Cake is wonderful, and I still eat it, but something has sort of clicked in me lately that has made me think more seriously about the food I am putting into my body. 

I have heard the 'all things in moderation' phrase a bazillion times, and to an extent, i agree. BUT, everytime we tell ourselves we can eat that processed, hydrogenated fat, artificial flavor laden thing  juust  this one time, it adds up to being NOT just this one time. It adds up to hundreds of times, which in turn, affect our health in the long term.

Obviously, I am no doctor or scientist.

But, I do believe we have the gift of technology and a wealth of information around us which makes life a whole lot easier to learn and become knowledgeable about the world we live in and our amazing bodies we have been given!

That being said, I encourage you to look into ways we can combat sickness and disease through the food we eat! I have been blown away by all the things I thought were healthy for me, and come to find out- its all garbage. Just another ploy for companies too make money off of us consumers.

I'm also trying to get better at shopping for  as cheap as possible while buying as much organic, unprocessed food as possible. Any tips? Sadly, theres no such thing as coupons for fresh produce, cheese and meat. That annoys me!

So, even though I am making some drastic changes in my diet, I don't want to ever give up my sweets. I love them, they love me. We're in love. 

Im just figuring out how to healthify things and make them more nutritious so I'm not just loading up on empty carbs and sugar.

Have you ever had Cashew whipped cream? I know it's huge in vegan land, and I've wanted to do it for awhile now, so today was the pretty exciting day that I actually DID it!

Its really good.

I don't think I would call it whipped cream, more like a mousse. But a little lighter than a mousse.

Whatever, it's chocolate, sweet and made from cashews and coconut oil. Delicious and MUCH better for you than Cool Whip. I'm sure the ingredients in cool whip can be tweaked in a way to make building material strong enough to withstand nuclear war.

This is a multiple step process. So don't be thinking you can just pop out the food processor and whip it together. 

Patience, my friend!

I did play by play pictures to hopefully help you with this multiple step process; I realize they are horrible and gross. Apologies.

Cashew Chocolate Whipped Cream

adapted from Magic Jelly

For the cream:

1 cup raw cashews, soaked overnight 

2 Cups filtered water

2 Tbsp. organic,  coconut oil

2 tsp. organic, raw sugar

1/4 tsp salt

For Whipping it:

 1/4 cup organic confectioners sugar

2 tsp. vanilla extract

4 Tbsp. Vegan margarine

1/2 cup Enjoy Life semi-sweet chocolate chips

1 Tbsp non-hydrogenated shortening or coconut oil (for melting)

Drain and rinse the cashews. Place in your food processor with 1 cup of the water and blend for 1 minute, so you have a thick paste. It will probably be a bit grainy still.

Pour cashew paste and remaining cup of water in a medium sauce pan, and heat through.

Add coconut oil, sugar and salt and stir constantly for 5-10 minutes until it is thickened and gently bubbling.

Allow to simmer 5-10 minutes- don't stop stirring this whole time!

Take off the heat and return to food processor (I used my Ninja, the thing is amazing!), and puree for 3-5 minutes. Once your mixture is completely smooth, pour into a bowl and refrigerate until completely cool.

Once completely cool, pour your mixture into a mixing bowl along with confectioners sugar and vanilla.

Beat with whisk attachment on high for about 1 minute.

In a separate bowl an electric whisk, beat the margarine until pale and fluffy. Add to cashew mixture. Beat the two together for 2 minutes on high. Soft peaks with develop if all is done correctly!

Melt Chocolate chips at 2, 25 second intervals, stirring well in between.

Pour chocolate into your 'cream' mixture and whip it on high for another minute or two.

(action shot, and darned flash went off)

Pour final mixture into a pretty little bowl, and refrigerate for about 30 minutes to firm it up.

Me and my daughter LOVED this.

I hope you enjoy it and I would love to hear about any other variations I could do!

Notes: 

-You can add more confectioners sugar if you want more sweetness. I'm sure you can sweeten with dates, too, I'm just not sure how to. This is all very new to me!

-This cream is a little on the soft side. For a thicker cream, the cashew to water ratio should be 1:1.

-If you don't want chocolate cream, omit chocolate chips.

-You can also do this with almonds!

-If you didnt think ahead of time to soak the nuts over night you can also place them in a saucepan with water and bring to simmer. Turn off heat and allow to cool completely.

-Fantastic with strawberries, bananas, and pretty much anything you can think of. Our favorite was spoon to mouth.

Strawberry Corn Salad

I am about to rock your world.

If you are a sweet and salty combo person, this salad is for you.

And if you're not, that's just sad....cause this salad is one of the best I have ever had in my whole little life.

I know salad 'recipes' can be boring and blah blah blah, but I really couldn't resist sharing this one I just whipped up! 

Strawberry Corn Salad

2 cups strawberries, sliced

1 cup corn, fresh or frozen, lightly seasoned with salt and pepper (trust me!)

1/4 cup pecans, candied with 1 Tbsp. sugar

1/2 cup gorgonzola cheese

1 Avocado, cubed (optional- I didn't do this, but I'm dreaming about how amazing it would be)

Combine everything in a bowl and eat!

I hope you enjoy it as much as I did! 

Easy No-Bake Granola Bars

Sunday night, as me and my husband were getting ready for bed, I realized I hadn't packed a lunch for him.

I almost left him a note just saying he should grab something at mickey-d's or whatever for lunch...but quickly I decided against that because 1: I despise McDonalds with PASSION, and 2: we had just had a conversation about being better about saving money and all that.

So it was time for me to get creative.

Did I mention Sunday is the day before monday which is usually shopping day? Which also means finding something to fill and satisfy a big hungry man is nothing short of a great mission.

So I boiled some pasta, slapped some pesto and grated peccorino romano cheese on it, threw some cottage cheese in a tupperwear with blueberries sprinkled on top (does he even like cottage cheese?), and gave him 2 cookies from the freezer and a peanut butter granola bar that was so small it wouldn't have even been enough to feed our 10 month old daughter for a snack.

Later on when he came home, (I had since grocery shopped) I asked him what he thought of his 'creative' lunch?

The pasta was underdone, he doesn't really like cottage cheese, but ate it cause it was food and he was hungry, the cookies melted and somehow got on the ladder in the back of his truck on the ladder ( don't ask me how that happened) and when the guys were unloading at a job, they thought it was dog poop all over everything.

Nice.

I made up for the horrible lunch and we had a fantastic dinner. All is forgiven.

When I was grocery shopping earlier that afternoon, I was going to buy him some manly granola/energy bars, but they are so expensive and I have a love/hate relationship with them. 

I love how they are big and manly and have lots of protein in them for my big man and are all wrapped up, and ready to throw in his lunch box, but I hate how they are like, over a dollar each.

Sometimes I make them, sometimes I buy them. Depends on my mood.

Since I was trying to spend as little as possible on this shopping trip, I opted for making them.

These couldn't be easier...5ish ingredients, and 5 minutes. No sugar, plenty of protein and lots of yummy.

Viola!

Easy No-Bake Granola Bars

Makes 12-5 bars

2 cups oats

1/2-1 cup raisins and/or chocolate chips (I didn't have chocolate chips, just raisins)

3/4 cup melted smooth peanut butter

1/2 cup honey

Mix all ingredients very well.

Press very firmly into a 9x13" pan lined with wax paper.

Refrigerate for at least an hour before lifting out of pan and cutting into desired size!

Add in's:

dried cranberries, cherries 

chia seeds

flax seeds

nuts

seeds

coconut

Moroccan Tomato Salad

I somehow had a zillion tomatoes in my fridge from when I went shopping last week, and for whatever reason, I bought more when I went shopping today.


I was looking for a way to use them up, and with a little inspiration and creativity, came up with this salad. Wow.


It has so much flavor and depth, yet is so light and refreshing. Perfect for summer!


Morrocan Tomato Salad


4-5 medium tomatoes
2 green onions
1/4 Tsp. curry powder
Dash of cumin
1/4- 1/2 Tsp. dill
1/2 Tsp. dried parsley
1 Tsp. olive oil
Salt
Pepper


Wash tomatoes, and cut in half. Cut each half into even slices.
In a bowl big enough to toss salad in, add chopped green onions, and all the spices.
Drizzle with olive oil and add salt and pepper to taste.
Toss very well.


You can add more or less of any of the spices...I added more dill than is written here. I love me some dill.

Enjoy!

Fish Tacos

I have been trying really really hard to keep a lot more fruits and veggies in our house, and less boxed processed foods...it's definitely a challenge since my husband likes to have things on hand that he can just grab and eat that aren't fruit.

So far though, it's been going pretty good- I've been experimenting and have come up with some really yummy, filling and even vegan meals! Obviously this isn't vegan, but it is super healthy and one of our favorites.

It's perfect for a light dinner, and bursting with flavor...your mouth will be so happy! I usually keep it simple and just make some oven roasted potato wedges on the side. It's perfect.

Fish Tacos

• Salsa:
• 3 Peaches, diced
• 2 Mangos, diced
• 2 Tbsp. Fresh Cilantro (or 1-2 Tsp. dried)
• 1 T. Lime Juice
• 1/2 Tsp. Salt
• 1/4 Tsp. Chili Powder
• 1/2 Tsp. Red Pepper Flakes
• 1 Jalapeno Pepper, seeded and finely chopped
• 4 Large Strawberries (optional)

• 1 Lb. Fish (Salmon is best)

• For Breadcrumbs:
• 1/2 Bread Crumbs (homemade is best)
• 1/2 tsp. Salt
• 1/4 tsp. Chili Powder

• 8, 6" Taco shells (soft or hard, I made my own- So easy!)

Combine all salsa ingredients, and let the flavors mingle and marinate in a covered bowl for at least 1 hour, but the longer the better!

To prepare the fish, cut into 2-3 inch strips.

Combine the breadcrumbs, salt and chili powder. 

Add fish, tossing to coat.

Place fish in a single layer on a baking sheet coated with cooking spray, at 375 for 10-12 minutes.

Serve Salsa with fish in prepared taco shells! 

Enjoy!

Avocado Egg White Salad

I'm too tired to write about anything special.


So sorry.




After a long day of cleaning, unpacking, getting the baby back on her schedule, cooking and all the other 'home from vacation stuff', I just want to do nothing except be in my pj's, watching American Idol. And I'm doing exactly that.


Although vacation is nice, and we had the best time in the universe in gorgeous, sunny North Carolina, It's nice to be home cooking in my own kitchen, doing laundry in my own washer,  relaxing on my own couch, and SLEEPING IN MY OWN BED!


I love and missed my bed.




Tonight for dinner, I wanted to keep things simple and healthy after all the crazy, not too healthy eating we did this past week.




I made mashed potatoes, a Greek/Lebanese salad, corn on the cob and this salad I'm about to share with you...Except I threw in some grilled chicken and we had it in a wrap. And it was SO YUMMY I almost died.

Here ya go!:


Avocado Egg White Salad
adapted from:Sweet Treats and More

Makes 4 wraps


5 Eggs
1 Avocado
2 Chicken Breasts
4 Tsp. Light Mayo, or Smart Balance Mayo (which I used)
1/2 Tsp Salt
1/4 Tsp Pepper
1/8 - 1/4 Tsp Dill (adjust to taste)
4 Wraps, if desired
Lettuce (optional)


Cover eggs in water, and bring to a boil. Boil for 5 minutes.
Meanwhile, pound chicken breasts til about 1/2 inch thick.
Cook in frying pan coated with cooking spray on medium high for 5 minutes, or until browned.
Flip over, and cook on medium high heat until cooked through, about 5 minutes.


When eggs are cooked, rinse with cold water so you don't burn your hands and peel.
Cut peeled eggs in half, remove yolks, and cut up egg egg whites into quarters.
Place in a bowl, and cut up avocado into desired sized chunks, placing in bowl with egg whites.
Toss in Mayo, salt, pepper and dill.
Mix well.
Toss in chicken if desired.


Serve with either lettuce, cheddar cheese cubes mixed in, or whatever your heart fancies.

Enjoy!

Cranberry Pear Salad

No, I'm not sick.

I just need to share this salad with you, cause it's super delightful and has the best sweet n' salty combo going on. 

I got this cinnamon pear balsamic vinegar from my mom and ever since then, I've been dreaming about ways to use it cause it is soooo good. I want to drink it.

This is one of the ways i've been using it lately...as a salad dressing. Boring, yes. Yummy? Triple yes.

I would highly recommend getting some of this divinity. And you can order it here. Or go to Le Roux next time you're in Portsmouth and get it there. Please???

I didn't measure anything really, but here are approximations. So just have fun and throw everything together how you like it! Cause making salad is so fun.

Cranberry Pear Salad

Spinach (2-3 cups)

Pears (2), very ripe

Pecans, halved (1/4 - 1/3 Cup?) and toasted.

Cranberries (1/3 Cup)

Feta (1/3 Cup - feel free to add more! I love me some cheese.

Cinnamon Pear Balsamic Vinegar

Toss Vinegar and spinach together really well, til all the leaves are completely covered. I did a lot.

Cut up the 2 pears into 1/4" slices and toss with spinach, very well.

Lay spinach and pear out on a plate, and sprinkle with toasted pecans, feta and cranberries.

Ta-da!

Super salad.

Enjoy!

Don't worry- I have Twinkie Tiramisu coming up soon.

Granloa Bars

So remember a few posts ago I was saying those things about my husband? You know, the stuff about him exercising and eating healthy and all that?

Well, he's actually been doing pretty good! So I made these for him, and they are so so yummy! Easily the best homemade granola bars I ever had...and even better then ones I've had from the store!

Usually for his lunches, I'll pack him some Cliff bars to munch on for a snack or whatever....but those things are pricey! So I set out to make my own granola bars, but ones that actually taste good and are moist. I don't know if this is a common problem, but I feel like when I make granola bars they come out crumbly and just not that yummy. So many of them have oil in them too and I'm just not that into oil in my granola bars. 

I got this basic recipe from Smitten Kitchen and made a few tweaks.

They came out perfectly moist and candy-bar like! Yay!

And the best thing about these bars, is you can add whatever you want for nuts and dried fruit and all that stuff.

So be creative!

Granola Bars

Makes 8-12 bars, depending on size 

Pre-heat oven to 350

Line an 8x8x2 pan with parchment paper or foil and lightly grease.

1 2/3 Cups instant oats

1/2 Cup sugar

1/3 Cup ground up oats (either in a magic bullet, blender or food processor)

1/2 Tsp. salt

1/4 Tsp. ground cinnamon

2 to 3 Cups dried fruit (I used raisins and dried cranberries)

2/3 Cup chocolate chips 

1/2 Cup Peanut Butter (Or Almond butter)

2 Tsp. Vanilla

6 Tbsp. Melted Butter

1/3 Cup Honey or Agave Nectar ( I did about half of each)

1 Tbsp. Water

Mix together oats, sugar, ground oats, salt, cinnamon and dried fruit.

Whisk together melted butter and vanilla and sweetener and water.

Toss wet and dry ingredients together and add peanut butter. 

Mix together until well combined and press evenly and firmly into the bottom of your prepared pan.

Bake bars for 30-35 minutes.

I wanted mine really chewy, so I did 30 minutes...the edges should be lightly browned.

Let them sit in the pan til they are cool.

Place them in the refrigerator for about an hour so they cut easier.

When you are ready to cut them, take the bars out of the pan by lifting the parchement paper or foil out and placing it on a flat surface.

Cut into desired size, and if you want, drizzle with melted chocolate. 

I realize the chocolate part isn't healthy, but I don't care. It's makes for optimal yummy-ness.

When the chocolate hardens, I wrap them individually in foil and throw them in the fridge or freezer to take out as Mr. husband needs them.

Enjoy!

Almond Butter Protein Balls

I love my husband. And I refuse to ever bash him.




But sometimes, he says and does things that make no sense....




Like, We go out to eat and he orders the biggest, greasiest thing on the menu, devours it, then complains about how full he is, and how fat he thinks he's getting.




Or we'll be out running errands, and on our way home, he decided he's CRAVING a burger and needs one NOW. Even though I just grocery shopped, and if he waited 3 more minutes, we would be home and he could eat all of the wonderful food I just spent $150 on yesterday.






But being a manly man, he wants his manly, greasy, not really food-food. And then I hear 


"man, I gotta start running."


So I say "Let's go running when we get home!"


"Nah, I don't want to have to think about it... I just want to get up and do it."


"You say that everyday."


"I know, but someday I'll get sick of saying it and actually do it."






We have this convo like,  783 times a week. 




But today was the day....I think he's had enough and is driving himself crazy with all his talk....So he's on a kick right now, and went out and bought himself some createne and protein powder cause he said it will make him want to start working out again...




Hmmmm.....




So, me being the good wife that I am, made these super duper delicious almond butter balls to help him on his quest to get back in shape!


You can totally sub Peanut Butter for the Almond Butter. I just loooove Almond Butter and it's sometimes a nice change from PB. Plus it is amazingly good for you! Yes, I do keep healthy things in my house sometimes.




Believe it or not, I am a bit of a health nut, just not one of those crazy ones. I love my sugar and will never, ever give it up. It's a moderation thing most of the time, though will admit I do go overboard and pig out on cake and stuff...... But no one's perfect, and you have to let loose sometimes!




Back to the Almond balls.

They only take 4 ingredients, 5 minutes of your time, And have about 50 calories in each one, and are packed with protein...So when you hit that afternoon slump or need a quick healthy snack, grab a few of these and they will make you happy you didn't get a snickers instead.


Almond Butter Protein Balls
Makes 30-35 balls


1/2 Cup Raw Unsalted Almond Butter (or smooth PB)
1/2 Cup Honey
3/4 Cup Quick Cooking Oats
3/4 Cup Non-Fat Powdered Milk


Mix all ingredients together in a bowl until very well combined.
Roll into bite sized balls.


The End.

Enjoy!