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.
I promise these will be a huge hit at your next party!
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.
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.
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.
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.
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!
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
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.
Make these brownies for the holidays and everyone will thank you.
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.
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.
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.
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.
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.
Wow the whole family with this shrimp and snow pea dish. Let me know what you think.