Dark Chocolate Coconut Dusted Truffles

Chocolate Coconut Balls Close2
My kids were invited to a holiday cookie exchange party. Although they want to decorate 2 dozen sugar cookies with the quintessential red and green icing and holiday sprinkles, I thought I’d also bring a batch of dark chocolate coconut dusted truffles as they are always a big hit with both the kids and the adults.

This specific recipe is wheat-, gluten- and dairy-free (and raw)!

Depending on how many cookies you plan to make, you can use a full size food processor or a mini food processor. I made just a dozen balls so I used my mini.

How something so simple—just three ingredients and no cooking—can taste so good is a pretty surprising.

chocolate cononut balls super super close copy

I promise these will be a huge hit at your next party!

Dark Chocolate Coconut Dusted Truffles
Servings
12
Servings
12
Dark Chocolate Coconut Dusted Truffles
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. In a food processor, combine dates and dark chocolate and pulse until combined and clumping together.
  2. Roll into 12 equal size balls.
  3. Place shredded coconut into a small to medium bowl and roll balls around in coconut until lightly coated.
  4. Chill in refrigerator for 30 minutes to 1 hour before serving.
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Chicken and Wild Rice Soup

Anytime I can make a big pot of soup and have it for a couple days, I’m thrilled. Quick and simple dishes are what work best for me these days and this Chicken and Wild Rice Soup is just that.

Chicken and Wild Rice Soup 1 Edit

Although you can substitute white or brown rice in the recipe, the wild rice give the soup a rustic and nutty flavor that really sets it apart from other chicken and rice soups.

1 cup wild riceAlthough the stars of this soup are the chicken and the rice, I love that this recipe is also packed with fresh vegetables like celery, tomatoes, onion, carrots and spinach.

Chicken and wild rice soup ingredients

By using a store bought rotisserie chicken I save loads of time and can still make a protein packed meal.

Most soups feel more like a starter than a main meal but this one definitely makes a hearty main course.

Chicken and Wild Rice Soup spoons edit

If you like this Chicken and Wild Rice soup recipe, you should also check out the Chicken Meatball Noodle soup in my new cookbook, The Healthy You Diet. I’m not sure if it was the meatballs or just the overall flavor of the soup, but it quickly became one of my husbands all time favorites.

Chicken and Wild Rice Soup
Servings
6
Servings
6
Chicken and Wild Rice Soup
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Cook rice according to package directions and set aside.
  2. In a large Dutch oven, heat the olive oil over medium-high heat. Add onion and garlic and sauté for 3 minutes or until onions begin to turn translucent. Add broth, carrots, celery, tomatoes, and thyme and bring to a boil. Cover, reduce heat and simmer for 5 minutes. Add salt, pepper, reserved rice, chicken, and spinach and simmer for 8 to 10 minutes or until chicken is warmed through.
  3. Remove thyme sprigs. Top with parsley and serve.
  4. Note: The soup is dairy-free but if you’re not concerned with it being so, you can add some fresh grated Parmesan to the top before serving.
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Triple Chocolate Brownies

I know it’s late afternoon but I just found out that it’s National Brownie Day. As a self-proclaimed chocoholic, you think I would know about this special day. I’m actually embarrassed that I didn’t have a clue. Honestly, I didn’t even know the day existed. Going forward, I will always remember that December 8th is brownie day!

073430_brownies_21

To celebrate, I thought I would share the wheat-, gluten- and dairy-free triple chocolate brownie recipe from my new cookbook, The Healthy You Diet. The cookbook includes more than 100 delicious recipes for clean eating. The book comes out December 23rd but you can pre-order or find out more here: http://amzn.to/X2ns2Q

HYD_Final Cover_Approved

Now back to the brownies…these brownies get their triple chocolaty goodness from unsweetened cocoa, dark chocolate chips and unsweetened chocolate. They are moist, rich and chewy but they’re also much healthier than your average brownie so you can indulge without the guilt.

Here’s a peak at the Healthy You Diet brownie recipe photo in the making. It was so fun to see all the recipes come to life. Not to mention that the whole team got to sample almost every recipe. All the recipes were a big hit, but the healthy desserts, including these triple chocolate brownies, didn’t last more than a few seconds after we got the perfect photo.

Brownie Photo shoot

Make these brownies for the holidays and everyone will thank you.

Enjoy!

Triple Chocolate Brownies
Servings
12
Servings
12
Triple Chocolate Brownies
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Preheat the oven to 350°F. Line the bottom of an 8" × 8" baking pan with parchment paper and lightly oil the sides of the pan.
  2. In a small bowl, combine the flax meal and water, stir well, and set aside for 10 minutes to thicken.
  3. In a mixing bowl, combine the coconut flour, cocoa, salt, and baking soda. Whisk until well mixed.
  4. In a small saucepan over low heat, heat the oil, 1 cup of the chocolate chips, and the chopped chocolate, stirring constantly, until the chocolate melts. Remove the pan from the heat and stir in the honey and vanilla. Add the reserved flax mixture and whisk to mix thoroughly. Pour into the dry ingredients and mix well. Pour the batter into the pan and sprinkle with the remaining 1⁄4 cup chocolate chips. Bake for 15 minutes, or until a wooden pick inserted in the center of the brownies comes out slightly sticky. Cool in the pan on a rack for at least 15 minutes before cutting.
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Shrimp and Snow Pea Stir-Fry

I love the fresh flavors that come together in this stir-fry and I love that it is loaded with vegetables. I still haven’t found a better way to get my husband and kids to eat their veggies.

Snowpeas and carrots

You can make the dish in a skillet or a wok. I typically use my wok for all stir-fry recipes but this time I used my new skillet and it worked better than I expected. Now I’m torn for what to do in the future.

skillet

I used cabbage, carrots and snow peas in the recipe but the beauty of stir-fry is that you can substitute nearly any vegetable for another. Use your imagination and become inventive. You’ll be amazed at how many unique recipes you can make by simply changing up the vegetables. Try red peppers, broccoli and spinach or bean sprouts, celery and yellow peppers. There’s no end to the combinations you can come up with. I found that if I let my kids chose the vegetables, they are even more excited about the final dish.

shrimp 2 photos

I like to prep all my ingredients before I get started. I cook the shrimp first and set it aside. It won’t be completely cooked, but don’t worry, it’s going back into the stir-fry and will cook for an additional few minutes until done.

Veg in pot

I just love how vibrant and fresh the veggies in this dish look. Not only does it taste great, but it makes me feel good about what I’m eating.

Olive oil is my go-to oil for nearly every recipe but I think sesame oil is the only way to go for stir-fry. The sesame oil gives the dish an authentic flavor making it feel like I could have ordered it at a 5 star restaurant.

For a little extra health kick, I like to use protein-packed quinoa instead of white or brown rice but use whatever base you prefer – just remember brown rice is always better than white but it takes nearly twice as long to prepare so plan ahead whenever a recipe calls for brown rice.

Shirmp and Snow Peas 2 Bowls

Wow the whole family with this shrimp and snow pea dish. Let me know what you think.

Shrimp and Snow Pea Stir-Fry
Servings
4
Servings
4
Shrimp and Snow Pea Stir-Fry
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. To make the sauce: In a small bowl, combine honey, cornstarch, tamari, and vegetable stock and mix well. Set aside.
  2. To make the quinoa: In a saucepan over medium-high heat, combine the quinoa and water and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes, or until the water is absorbed. Set aside, covered, to steam for 5 minutes. Fluff the quinoa with a fork and transfer to a bowl. Set aside.
  3. To make the stir-fry: In a large skillet over medium-high heat, heat the oil and swirl the pan to coat. Cook shrimp for 1 minute on each side (shrimp will not be completely done). Remove shrimp and set aside. Add onions and garlic to the pan stirring consistently for 1 to 2 minutes. Add cabbage, carrots, and snow peas, and pour on reserved sauce mixture and cook, stirring constantly, for 2 to 3 minutes. Add ginger and shrimp and cook for an additional 2 to 3 minutes or until shrimp is done.
  4. Fluff the reserved quinoa with a fork and divide it among 4 plates. Spoon the stir-fry mixture over the quinoa and serve.
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