Dark Chocolate Chickpea Spoon Cake (aka Healthy Fudge Brownies)
I’ll bet you would normally pass this recipe right on by! Chickpeas in a chocolate cake - gross! No way would my kids ever eat this, you say. Well, I’m going to prove you 100% wrong! This recipe is one of my favorite dump, blend and bake recipes. It really doesn’t get any easier, and it’s so simple that it lends itself to playing around with flavors. You can use honey or maple syrup as the sweetener, you can use different extracts, essential oils or spices to switch up the flavors a bit. Have fun and make it your own! I like to serve it with a dollop of whipped coconut cream or ice cream and fresh berries on top. Yum yum time! For more recipes like this one, visit the shop tab on my website and check out my Love Bites cookbook. It's full of healthy sweet treats!
15 oz. can chickpeas, drained and rinsed thoroughly
⅓ cup raw cacao powder
¼ cup raw, organic honey or pure maple syrup
2 TB full fat canned organic coconut milk ( I scape the thick goodness off of the top)
2 tsp baking powder
½ cup mini chocolate chips
Pinch of pink Himalayan sea salt (optional)
Preparation Preheat the oven to 350 degrees F. Lightly grease 8x8 glass dish with coconut oil. Add all ingredients except pink Himalayan sea salt, into a food processor and blend until smooth (you will have some chocolate chip pieces, and that is fine). Pour into dish and sprinkle with salt, if you desire. Bake for 25 minutes. Allow cake to cool for 20 minutes before serving. Store in the fridge.
Optional: To experiment with flavors, feel free to add 2 drops of Orange or Peppermint Vitality essential oil or 1 drop of Cinnamon Bark Vitality essential oil to the honey or maple syrup before blending.
This sweet, smiley girl is a MASTER baker! She loves it! Spends almost every spare moment researching recipes and looking for new flavor ideas. She was finding that every recipe mentioning Cookies and Cream had Oreos as an ingredient. "I don't want to use Oreos, so I'll figure out how to make my own", she said. Well, she did, and she did it well!
The recipe used was from Tasty, and the only addition Sofia made was adding a pinch of ground espresso powder to the frosting. #yumyumtime The recipe made just over 40 sandwiches, so not bad for the time put in. She enjoyed the whole process, did it all by herself, and shared the final product with friends at volleyball, church choir, and school.
Making your own seasoned salts is as easy as a few simple steps! Seasoned salts can liven up meats, vegetables and even pasta or rice dishes. By changing your seasonings, a simple chicken breast can have a very different flavor, therefore creating a whole new meal!
I like to play around with my seasoned salt recipes by incorporating a mixture of dried herbs, citrus zest, and Young Living Vitality essential oils. You do not have to use essential oils, but it sure is fun and different! These can be great gifts to share with friends and family members as well. The container you use can be as simple as a 4 oz. dry herb shaker jars by Ball that I found at Kroger (seen in pictures above), or you can go to Hobby Lobby and buy one with an attached wooden spoon (also great for bath salts), or even go online and buy something fancy.
The recipes I'm sharing below I've found in various places and all incorporate essential oils. If you're curious what the dried herb to essential oil conversion ratio is, I'm happy to share a general guideline. Please feel free to change up the recipes to fit your palate.
For Savory Herbs: 1 tsp = 1 drop For Bold Herbs (I would include Basil here because the essential oil is very intense): 1 tsp = 1 toothpick swirl Citrus Zest: 1 TB = 10-15 drops Extracts: 1 tsp extract = 1/4 tsp essential oil
Now, for some recipe ideas:
Citrus Seasoned Salt 16 oz. kosher, Himalayan or sea salt 4 drops Black Pepper Vitality 8 drops Jade Lemon or Lemon Vitality Rind of one lemon Herb Seasoned Salt 16 oz. kosher, Himalayan or sea salt 4 drops Black Pepper Vitality 4 drops Oregano Vitality 4 drops Thyme Vitality 2 drops Basil Vitality 1 TB dried parsley 1/2 tsp garlic powder Basil Sea Salt 4 oz. kosher, Himalayan or sea salt ¼ tsp. dried basil 1 drop Basil Vitality Rosemary Orange Sea Salt 8 oz. kosher, Himalayan or sea salt 1 TB fresh rosemary, chopped 2 drops Rosemary Vitality 4 drops Orange Vitality Rind of one orange
Lemon Thyme Sea Salt 4 oz. kosher, Himalayan or sea salt ¼ tsp. dried thyme ¼ tsp. lemon zest 1 drop Thyme Vitality 1 drop Lemon Vitality
Chili Lime Salt 8 oz. kosher, Himalayan or sea salt 20 drops of Lime Vitality Zest of one lime 1 TB crushed red pepper flakes
Seasoned Salt (different, but SO good!) 4 oz. kosher, Himalayan, or sea salt 2 drops Basil Vitality 1 drop Thyme Vitality 1 drop Marjoram Vitality 1 drop Rosemary Vitality 1 drop Lavender Vitality 1 drop Fennel Vitality I can't wait to hear what you try and what new ideas you come up with! Please share with me below! Happy Cooking!!!!
Half of my childhood life I grew up in El Paso, TX. A place where Mexican food is done RIGHT! My fellow El Pasoans will fist pump me on this. I miss the food there. I love living in the DFW metroplex, but there is NO comparison when it comes to Mexican food. If you live here and can prove me wrong, please chime in.
I married a Mexican man. Cooking for him changed the way I cook in many ways. His palate is very different than mine was growing up. He LOVES spice and citrus. In our early married years, we would wake up on the weekends and make breakfast together. More times than not, it included chorizo and eggs in a tortilla with some shredded cheese and sliced jalapenos. Although it tastes like heaven on a plate, the ingredients make my eye twitch. I love it so much that I turn a blind eye when it comes to chorizo.
Well, now my girls love it too. Funny how you are more concerned with what your kids put in their bodies than what you put in yours, but that's how I'm built. Challenge on to find a recipe that is just as delicious, but doesn't have "parts is parts" as the ingredients!
So, I started researching recipes and found a blend of different ones that seemed about right from a spice perspective. If it's too bland, my husband won't eat it. If it's too spicy, my girls won't eat it. I think I found a good mix. The recipe requires that it sit overnight for the spices to mix into the ground pork. Right now, I'm waiting for tomorrow to come. Eggs and chorizo for breakfast it will be. Will continue tomorrow.
It sat overnight and the spices blended nicely. I sauteed it in a pan and drained out the extra juices. I scrambled some eggs and sliced up some avocado. Voila, breakfast was served. I waited for my husband's reaction, and he was pleasantly surprised. It was a win! I will make this next time with organic, grass-fed beef as I believe it will be just as wonderful and even healthier than the ground pork. I recommend making it in batches and freezing it as it will save time in the future. I hope you give this a shot and change up the proportion of spices to fit your palate. You can definitely add some more heat if you like, via ancho chile powder, jalapenos, or cayenne. I wanted my girls to eat it, so I kept the heat to a minimum.
Here's the recipe (adapted from joybeewhatsfordinner.blogspot.com):
Dump your ground meat in a bowl. Mix together all of the dried spices. Pour over ground meat, add apple cider vinegar and mix together until spices are evenly distributed. Put in ziploc bag, release all air and close. Let sit overnight for flavors to blend. Heat in pan until meat is fully cooked. Enjoy!
This past year, Pho has become a staple in The Rogers household. At least twice a month after church, Pho is consumed. The broth is like no other soup. It truly is craved by everyone in my family. One night during the week my daughter asked for it, and I didn't want to leave the house again, so I went to my #1 resource, Pinterest. This gem of a recipe popped up, so I decided to go for it. OMG! Easy to make and absolutely delicious! It isn't Pho, per se, but the flavors are fantastic! Smiles, full tummies, and requests to make it again make this recipe blog worthy!
I did make a few changes. One of them is big - I doubled the beef stock suggested. To me, it is necessary so that your soup isn't noodles with a bit of broth. I like the broth, and as you can see from my pictures, I feel it's the right proportion. I also doubled the mushrooms suggested. We love mushrooms in this house, but you do what makes you happy. I also subbed 4 shallots for the 1 large onion suggested. I added a big squeeze of lime juice and a dash of hoison sauce at the end. We love a lot of acid in our family, so on just about everything we add lemon or lime juice! Again, this is personal preference. I hope you make this and enjoy it during these cold winter months!
I have a new obsession. Honestly, it's an old obsession rekindled! I have always loved granola, but this recipe takes it to a whole other heavenly level! It's crunchy, nutty, slightly sweet, and full of that yummy coconut flavor. Oh my word, it's good! My dear friend made this granola for an essential oil extravaganza we hold called OilyPalooza, and I couldn't seem to stop eating it! I actually texted her from the event asking her for the recipe. She added some Cinnamon Bark Vitality oil to the mix, which was an absolutely lovely addition. Totally optional, but incredibly delicious! My younger daughter loves the Love Crunch brand of granola that is similar to this recipe, but not as good. Plus, you can make much more for less money. Just being honest. We've been enjoying this on top of plain greek yogurt, ice cream, straight out of the container, and today I had it with some unsweetened almond milk. You can't go wrong! Yum yum!
When my friend told me she got the recipe from the Minimalist Baker, I wasn't surprised. She is one of my all time favorite bloggers. Talk about amazing recipes, she is top notch! Follow the recipe exactly as she says, and you'll be enjoying this granola in no time! Use high quality ingredients and you'll get a high quality product! Toasting the almonds is critical to get that toasty, nutty crunch! The recipe gives you options to use, so I'll tell you what I tried because it turned out perfectly. I used coconut oil, organic cane sugar, pure maple syrup, homemade almond butter, and Enjoy Life mini semi-sweet chocolate chips. Perfection!!! minimalistbaker.com/almond-joy-granola/
I love to try new combinations of flavors, so when I ran across this recipe, I had to try it. I've had it sitting in my recipe folder for over a year. I new it wouldn't be a super fast dinner, but it didn't take as long as I expected. Other than ground lamb, almost all other ingredients I have as staples in my kitchen, so this didn't take extra trips to the store either. My girls are open to trying new foods, so I will just say that if your kid has texture issues, this may not be the meatball for them. There are chunks of red onion, herbs, pine nuts and feta, so it's not a smooth meatball. Having said that, I liked the variation in texture. It was interesting and exploded with flavor in your mouth! My girls loved it (even my cheese hater)! I didn't have many options in my pantry to serve the meatballs with, so I opted to go with quinoa pasta, which turned out great! Next time, I may choose couscous, quinoa, or orzo to serve it over. I'm so excited that I have some leftovers because it's going in my belly for lunch today! For the recipe, please visit https://theviewfromgreatisland.com/moroccan-lemon-cardamom-meatballs
During the holidays, there are an abundance of opportunities to bring an appetizer to share with friends and family. I was getting ready to go to a New Year's Eve party, and a dear friend had emailed me a recipe she knew I would love. Well, she was right! I love trying new things, and since I was already given a raving review on this recipe, I felt comfortable taking it! I love to surprise friends with tastes they wouldn't normally enjoy on their own. A cashew cheese ball is one of those items. I am not vegan, but I appreciate the incredible flavors that can be combined to create lovely textures and flavors. What I love most about this cheese ball is that it can lean both sweet and savory depending on what you serve it with. It is mild and absolutely delicious. It is creamy, lemony, and because it has some nutritional yeast in it, it has a very slight cheesy flavor. Rolling it in pistachios and cranberries lends itself to be served with something sweet like apple slices or figs. Or, if you'd rather it be more on the savory side, serve it with some veggie sticks or crackers. Either way, this recipe is a win! For the recipe, please visit https://theplantphilosophy.com/lemon-cranberry-pistachio-cashew-cheese-ball/. ENJOY!
In my last post, I featured Keto Biscuits and I mentioned topping my biscuits with this crazy delicious mushroom stroganoff by The Blender Girl. I always make more than the recipe calls for because it is amazing as leftovers. Because it doesn't have any fat in it other than the cashews, it doesn't separate when refrigerated. Nice! The sauce is creamy with a deep, rich flavor. You'd never know you could get this flavor from the ingredients in the recipe, and it's good for you! Healthy, luscious and easy - I'm in!!!! It's recipes like this that inspire me to try new things. This sauce is delicious over pasta (I love to serve it over chickpea pasta or quinoa pasta) with a little fresh Italian parsley and grated parmesan, over biscuits, and even over grilled chicken.
When you realize that all you have to do is saute some onions and mushrooms, then throw the rest of the ingredients in a high speed blender, it truly couldn't be easier to make. This is definitely a go to recipe for me during a busy work week, and it's a great way to use up some mushrooms.
Do you love biscuits like I love biscuits? Ultimate comfort food, in my opinion. These low carb biscuits truly satisfy! The flavor is truly decadent. With Thanksgiving coming up this week, I wanted to share this recipe as a healthier and more flavorful alternative to your typical dinner roll. Make a double or triple batch if you're hosting so you can serve them for breakfast the following morning with my next idea. Now for a Shelley twist, I'm going to take this simple recipe and take it over the top! Hang in there with me!
I find inspiration from so many places. Recently I purchased the Blender Girl cookbook all because of a Vegan Mushroom Stroganoff recipe I found on Pinterest. I'm not vegan, vegetarian, paleo, or any other label. I like to eat real food. Healthy food that makes my body feel good. Plus, anytime I can utilize my BlendTec to make dinner prep easier, I'm ALL IN! I made the mushroom stroganoff recipe and fell in love with this author. Like I said before, when you can take a typically fatty, heavy dish, and make it just as luscious using healthier ingredients, you have my attention.
Just last week, I made the mushroom stroganoff and served it over quinoa pasta with some grilled chicken. The next morning I was craving that sauce so I thought, how else can I utilize it? My youngest had just made these biscuits the day before, so I thought, wouldn't it be delicious to serve the sauce over biscuits with an over medium egg and some breakfast sausage? To say it was insane is an understatement. I sat here at the kitchen table by myself oohing and aahing, knowing I would have to share this with you. You get a double dose of recipes today.