When you need chocolate you NEED chocolate so it’s always a good idea to store some for those days when the craving hits hard. This is one of those recipes born out of desperation, during a particularly fierce chocolate craving I gathered up some baking supplies and whipped this up. To my surprise ( and relief) these bars came out amazing and are now my new favorite treat.
This recipe makes quite a lot especially if you cut them into 2 inch squares. Store them in a bag in the freezer for emergencies but remember to hide them behind the veggies so no one else eats them. What you need
1 c dark chocolate chips ( Or carob to make this vegan!) plus a handful for good luck
1/2 c coconut oil
6 cups rice krispies cereal, you can get it in bulk at Winco for so cheap!
1 heaping tablespoon of fine ground coffee, espresso grind is best
coarse sea salt
How to make it
Melt chocolate and coconut oil together
in a big bowl mix together rice krispies , ground coffee and melted chocolate mix until mostly coated
throw in your handful of chocolate chips for good luck
press into a baking dish lines with wax paper. I used a deep baking pan for bars but you can do a baking dish for thicker slices.
Using a sheet of wax paper, press your bars into the dish gently to help it all stay together
sprinkle with a pinch of sea salt
put into the freezer for half hour to an hour until hardened
I have been craving a raw bar I had many moons ago but I couldn’t remember the name of the bar or what was in it, all I remembered was that it was delicious and I wanted one right now. I just did my monthly winco bulk bin haul so I set out to try to recreate the flavor I was craving.
I may not have perfectly recreated the delicious treat I remembered but I think this might be even better. packed full of yummy seeds, nuts, fruits and even spirulina these raw bars are incredibly good for you. They were a hit with the family especially after I cut some into heart shapes for the little one.
Next time I think I am going to make a cashew, raw honey and strawberry raw bar, yum! Be sure to store these in the fridge to keep them fresh and delicious!
What you need
1 c almonds
1 c dried cherries
1/2 c dried cranberries
1/2 c dates
1 tbsp spirulina
1/2 c hemp seeds
1/4 c flax seeds
2 tbsp raw honey
4 tbsp coconut oil
How to make it
Add almonds into the blender or food processor and pulse until it is an almond meal
add dates, cherries and cranberries ( leave a handful aside) and pulse until they are chopped
add honey, oil and spirulina and blend until a paste
add more dates or coconut oil until the consistency is a thick stuff paste
put into a bowl and mix in flax and hemp seeds. Chop up remaining fruit and add in.
line a baking sheet with wax paper and press onto the pan
sprinkle some fruit and hemp seed on top and press in
cover top with wax paper and put in the fridge for at least an hour
cut into squares and wrap with plastic wrap and store in the fridge.
Yesterday got a gloomy start with high winds and dark skies, so of course I woke up with a stuffy nose. On days when I just want to sip tea and stay in my robe my family still needs to eat and as much as I would love to tell the kiddos to fend for themselves I’d rather not have to deal with the disaster in the kitchen that would follow. The crock pot is a magical invention that allows moms with the sniffles to make amazing meals while laying on the couch watching teen mom, don’t judge me I know you’ve watched it too.
I wanted to make something warm and filling and also something with a lot of leftovers just in case the sniffles turned into the plague. Chili is always a hit with the whole family and there are literally dozens of ways to make it. I have made beet chili, simple turkey chili and now my favorite- southwestern quinoa chili. This chili is not only healthy its super filling and is even better the next day. Try it in your eggs for breakfast, yum!
I hope you enjoy this yummy quinoa chili with cheesy polenta, top with avocado , cilantro and sour cream if you like and freeze any extra for a quick rainy day meal!
What you need
1 lb ground turkey, swap for firm tofu to make it vegan!
2 cans of organic black beans
1.5 c corn, either fresh off the cob or frozen
1/2 c quinoa
1/2 c amaranth
5 cloves of garlic
2 yellow onions
1/4 c chili powder
4 tbsp cumin
1 tsp cayenne
3 8oz cans of organic tomato sauce, no herbs or spices added
1 C polenta
1/2 c mozzarella shredded
salt to taste
cilantro, lime, avocado and sour cream to top, all optional
How to make it
In a pan brown turkey
add onions and cook just a little
add to crock pot on med/high (mine is from the 70’s and only has high and low settings, I put it on high)
add beans, garlic spices, tomato sauce, corn, quinoa and amaranth
cook for 4 hours
in a pan cook polenta (3 parts liquid to 1 part polenta) , add cheese and mix until melted, salt to taste.