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Decadent Desserts

1/10/2021

 
Wow, when I need a treat this is what I make.  No refined sugars and all good stuff.  Pictured is the Tahini Fudge and Chocolate Cups.  Noting the brands I use in the ingredients.

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Tahini Fudge
Ingredients
1 cup Artisana tahini (organic sesame seed butter)
¼ cup gently melted Nutiva Organic coconut oil
2 tablespoons Date Lady Date Syrup
½ tablespoon Frontier Organic vanilla extract (non-alcoholic)
¼ teaspoon salt
1/4 cup Pascha dark chocolate chips (100% unsweetened cocoa)

Method
Whisk all ingredients together* and pour into parchment cup lined muffin tin.  Place muffin tin in freezer to set.  Store in freezer and allow to slightly thaw before enjoying.

​*I added chips individually to cups before freezing.

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Chocolate Cups
Ingredients

Base:  
1/2 cup gently melted organic coconut oil
1/3 cup Date Lady Date Syrup
1 teaspoon vanilla extract
dash of sea salt
1 cup of unsweetened cocoa powder
Add-ins:
Chopped Dried Fruit (unsweetened), unsweetened coconut flakes, chopped roasted nuts or for me it's organic crunchy peanut butter (3/4 cup)

Method
​Whisk liquid ingredients then stir in cocoa powder until well combined.  Add mix-ins and spoon into parchment cup lined muffin tin.  Place muffin tin in freezer until set.  Store in freezer and allow to thaw slightly before enjoying.
View original Chocolate recipe here.

Happy New Year

1/1/2021

 
A great start to a new year.  I took an early walk in the neighborhood listening to Wholetones Active. This month marks four years after surgery and starting a wellness journey.  I can testify that God heals.  Part of my wellness journey is a lifestyle that focuses on fruits and vegetables.  I've found that Thrive Life (premium freeze dried foods) and Ruvi have tremendous value in taste, nutrition and convenience.  

Join my Mom and I as we drink a Ruvi, let go of one bad habit and explore being active 30 minutes each day or reaching 7500 steps.  Use code RUVICHALLENDGE at my affiliate link to save 20% off a 32 pack now through January 7, 2021 at 11:59 PM MT.


Crackers and Veggie Spread

5/20/2018

 
Need a snack?  Make your own veggie spread using Kite Hill's Cream Cheese Style Spread (plain).  I added minced red bell pepper and red onion, sprinkled in some garlic powder, dried parsley, original Mrs. Dash and fresh ground pepper.  You may customize veggies and seasonings to your preference and serve on your favorite gluten-free crackers.  I like Julian Bakery Paleo Salt and Pepper crackers.  Simple Mills Almond Flour crackers are also a good choice.

Banana Walnut Muffins

5/13/2018

 
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​Ripe bananas mean it's time to make some of these muffins.  They are a great addition to breakfast or a snack and they freeze well.  These muffins are so easy to make since you toss most of the ingredients in a blender.  Currently my favorite muffin!

Servings: 9
Prep Time: 10 minutes
Cook Time: 25 minutes
​

Adapted from ​https://www.theroastedroot.net/grain-free-banana-walnut-muffins-paleo/ 

Read More

Go To Smoothie

5/13/2018

 
Here's a delicious and quick breakfast or snack.
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Serving: 1

Ingredients:

8 oz of Unsweetened Almond Milk
1/4 cup of Unsweetened Plain Goat or Plant-Based Yogurt
1/2 - 1 cup of fruit (frozen, fresh or freeze-dried)
1 serving of plant-based unsweetened protein powder

Optional:

Add in 1/2 Tablespoon Unsweetened Bob's Red Mill Toasted Carob Powder and/or Rupunzel Organic Cocoa Powder

Method:
Use blender measure markings to add the cup of Almond Milk, add other ingredients to your high speed blender and blend until the desired consistency is reached.  Pour and enjoy.
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    Author

    Just someone on a mission to eat healthy and share what I've learned.

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