Pretzel Rods ( I use Snyder’s Gluten Free)
1/2 tablespoon coconut oil
8 oz Baker’s Chocolate Bar, unsweetened, broken into pieces
Lily’s Chocolate Chips for garnish
Sweetleaf Liquid Stevia drops to taste (I use at least two full dropperfuls)
On medium to low heat, melt bakers chocolate with the coconut oil in a small sauce pan. Add stevia and stir until just melted. Remove from heat. Line a baking sheet with parchment paper. Dip pretzels into the chocolate until covered and place on the cookie sheet. Drop chocolate chips on top for garnish. Refrigerate until solid. These can keep frozen until ready to be enjoyed.
Let me know if you tried these and what you think?
Okay, this recipe for popcorn is seriously good. But first let me tell you how it came to be.
Last Christmas, I received two flavored olive oils as a grab bag gift. One was truffle flavored and the other was pepperolio, both made by Colavita. I decided to use the truffle flavored oil in place of butter on popcorn as a snack before bed. When that bottle was finished, I thought I’d try the pepperolio next. At first, I was like whoa this is hot! So in order to complement the heat of the pepperolio with the plain popcorn I thought I’d add seasoned salt (recipe below) to it instead of plain sea salt. The result: It was SOOO good!
The pepperolio actually has red hot chili peppers soaking in it! And the added bonus is that I can make my own cold infused pepperolio olive oil (recipe below) when I use this one up. Simply add regular Extra Virgin Olive Oil to the bottle and drop in a few red hot chili peppers. Leave in a dark place for 2 weeks and Voila! or should I say, Listo!
If you can’t take the heat of the pepperolio olive oil, just use regular olive oil with the seasoned salt to mix into the popcorn. Enjoy!
Which do you prefer, regular or pepperolio?
Popcorn with Pepperolino Olive Oil & Seasoned Salt
2 Tbsp Canola Oil
1/2 cup Popcorn kernels
1 tsp of Seasoned Salt (or to taste)
Directions In a popcorn maker, add the canola oil and popcorn kernels and turn it on. Kernels should begin to pop. After kernel popping slows down or no more kernels are popping, turn off the machine. Flip the bowl or add popcorn to a bowl and add 2 teaspoons of the Pepperolini Oil one at a time to the popcorn being sure to stir it in between to coat all the kernels. Add the Seasoned Salt, Mix thoroughly and enjoy!
5 Tbsp Sea Salt
1 Tbsp Paprika
2 tsp onion powder
2 tsp garlic powder
Combine all ingredients together in a shaker jar
Pepperolini Olive Oil:
1 cup Extra Virgin Olive Oil
6 dried red chili peppers or to taste
Place in a jar and store in dark cabinet for 2 weeks
Yes, you read it right. Peanut butter Hummus! So I was craving hummus for a pre-dinner snack when I realized I had no tahini! When you realize you have no tahini, you start to get creative.
Now mind you, I’m not even that crazy about hummus but I wanted to try the pretzel thins I had bought and thought the hummus would be a healthy and satisfying side to go with them.
So I searched the internet for tahini substitutions: almond butter, sun butter and low and behold it said creamy peanut butter! Creamy peanut butter in hummus? Why not? I love peanut butter and not so much tahini and (drumroll please)……….. It was surprisingly really, really good. More nutty flavor than tangy but it really hit the spot.
⅓ cup creamy peanut butter
2 tablespoons water
2 tablespoons extra virgin olive oil
½ tsp sea salt
2 cloves of garlic, minced
Juice of 1 lemon (2-3 tablespoons)
1 (15 oz) can of chickpeas, drained
Paprika for sprinkling on top
Pretzel Crisps for dipping
Place peanut butter, olive oil, sea salt, garlic, chickpeas lemon juice and water in a food processor. Blend until desired consistency. Top with a sprinkle of paprika. Enjoy!
Whenever I get up feeling unmotivated to do anything productive in the morning, the first thing I do is make my coffee, have my quiet time, and get myself a big glass of water (sweetened with Stur, of course). If I haven’t exercised in 2-3 days (like today), I also put my sneakers on and here’s why.
Doing this almost guarantees that I will have downed a glass of water and done 1/2 hour of cardio with strength training even if I do nothing else for the rest of the day. But doing nothing after this is rarely ever the case. Afterward, I’m feeling hydrated, strong, and ready to take on the day.
Yesterday, was a cooking day. I had to make several meals, favorites for my family, all at once to have for the week. One of the things I also needed to make was my peanut butter banana streusel muffins because I had ran out of them. I usually eat one of these every night after dinner because they are that good. I always substitute Swerve Brown Sugar in the recipe for regular brown sugar.
Well, guess what? As I was preparing many meals at the same time, I nonchalantly measured out 1/2 cup of REGULAR brown sugar and added it to the recipe for my muffins! When I realized what I did I had already combined all of the ingredients and poured them into my muffin tin. It was too late to fix it!
Well, I baked the muffins and enjoyed one that night and the world didn’t end! I did, however, use the Swerve Brown Sugar for the topping. But the funny part was, I think I like the sugar-free ones even better.
Do you ever fall off your plan (accidently or otherwise) and be okay with it?
3 tbsp. whole grain pastry flour
3 tbsp. packed Swerve brown sugar
1 tbsp. butter, melted
1 squirt of Stevia sweetdrops
2 c. whole grain pastry flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 c. pureed ripe banana (about 1 medium banana)
1/2 c. unsweetened applesauce
1/3 c. peanut butter
1/2 c. packed Swerve brown sugar
3/4 c. low-fat milk (I omit this, it comes out way better!)
1 tsp. vanilla extract
Preheat the oven to 400F. Coat a 12 cup muffin tin with cooking spray.
To make the streusel:
Stir together the flour, sugar, butter, and liquid stevia in a small bowl with a spoon until the mixture forms wet crumbs. Set aside.
To make the muffins:
Whisk together the flour, baking powder, cinnamon, and salt in a medium bowl until combined. Whisk together the banana, applesauce, peanut butter, sugar, egg and vanilla in a large bowl until blended. Stir in the flour mixture just until blended.
Divide the batter between the muffin cups. Divide the streusel mixture on top of the muffins. Bake for 16 to 18 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes. Remove from the pan and serve warm.