As a kid, my sisters and I loved drinking hot chocolate on snow days. We always had those convenient, white packets with the little marshmallows in them. So out of curiosity, I recently looked at the ingredients of these popular hot chocolate packets. Although I wish I could say I was completely shocked, sadly I wasn’t surprised.
Since making the switch to almond and coconut milk a few years back, I was determined to make a hot chocolate that was just has creamy and delicious as regular hot chocolate using REAL food ingredients. This simple recipe is dairy free, soy free, and also free of refined sugars, emulsifiers, and artificial flavors.
Kale is the QUEEN of healthy greens. Loaded with vitamins and minerals, it is one of the most nutrient dense foods on the planet. In particular, kale is very high in antioxidants Vitamin A, Vitamin C, Vitamin K; in addition to minerals iron, calcium, and manganese. Not only is this leafy green chalked full of antioxidants, but even has omega-3 fatty acids to help fight inflammation! One cup offers 5 grams of fiber and only 36 calories.
Crispy Baked Kale Chips
3 cups chopped kale
1 Tablespoon extra virgin olive oil (or 1 even coat of olive oil spray)
1/2 teaspoon sea salt
1/4 teaspoon garlic or onion powder
Preheat oven to 275 degrees F.
Using a knife, cut a kale bunch (already washed & dried) into smaller bite size pieces. You may also use a bag of already precut kale.
Lay a sheet of parchment paper on a rimmed baking sheet.
Spread kale into a single layer on the baking sheet.
Drizzle olive oil (or use olive oil spray, such as Trader Joe’s), and sprinkle with sea salt and other seasoning.
Bake for 10 minutes, then turn tray. Bake for an additional 10 minutes. Watch carefully as to not allow kale to burn.
Let cool 3 minutes and enjoy!
Be sure to enjoy these kale chips within 24 hours as they lose crispiness quickly!
Hurray for Fall and Pumpkin Spice and Everything Nice! These easy Pumpkin Donut Holes are a nice treat to enjoy with hot coffee or tea on these cool fall mornings.
1/2 cup organic pumpkin puree
4 large eggs
1/2 cup Pure Maple Syrup
7 Tbsp. butter or coconut oil; melted
2 tsp. vanilla extract
3/4 cup almond flour
1/2 cup coconut flour
1/3 cup coconut sugar
3 tsp. pumpkin spice
2 tsp. ground cinnamon
1 1/4 tsp. baking soda
1/4 tsp. sea salt
Preheat oven to 350 degrees F.
Line a muffin tin with 12 cupcake liners or a mini tin (for munchkin size) with 24 liners.
In a large mixing bowl, combine all of the DRY ingredients.
In a separate mixing bowl, combine all of the wet ingredients listed. Mix well.
Now add the wet mixture to the dry mixture and combine until evenly mixed.
Pour batter evenly into lined muffin tin.
Bake for approximately 10-14 minutes (depending on your oven). Toothpick inserted into centers should come out clean.
Allow to cool for at least 1 hour.
When ready to serve, combine extra ground cinnamon and coconut sugar in a small bowl. Peel donuts from cupcake holders and roll into the cinnamon mixture until covered. (You may also just leave the cupcake liners on)
Eat & enjoy!
*Note, these are best kept for up to 2 days. Try storing in a container with a paper towel to help absorb excess moisture. “Redust” with cinnamon coating if needed before reserving.
Breakfast is definitely my favorite meal of the day. During the busy work week however, it can be hard to always cook, sit down and enjoy this very important meal! When my mornings start so early, I don’t always have time to whip up some eggs. For the sake of saving time and still ensuring I have a quality breakfast even when rushing out of the door, I try to take a day to do some meal prepping ahead of time. Typically I will do this on a Sunday or one evening after work, if I’m not too tired 🙂 This very easy egg casserole dish can be made ahead of your busy week and then reheated for those early or hectic mornings. It can be be prepared from start to finish in less than 1 hour!
Easy Egg Casserole
Small Batch (4 servings)
6 large or extra large eggs
1/2 cup spinach (fresh or frozen)
1/2 cup bell peppers (fresh or frozen)
1 chopped tomato
Feta cheese or other cheese (optional)
Pinch of salt (I used Himalayan)
Pepper to taste
1. Preheat the oven to 350 degrees.
2. Lightly grease pan with butter or olive oil.
3. In a medium bowl, scramble eggs. Add seasoning.
4. Add eggs to the greased pan. Evenly top with veggies and cheese.
5. Bake for 35-40 minutes or until eggs looked fully cooked in center. Outer edges should become lightly browned.
6. Let cool 5 minutes, then cut into 4 portions.
7. Place in refrigerator and reheat for a quick breakfast or snack.
You can toss in ANY vegetables you have on hand, fresh or frozen. Flavor with other herbs/spices if desired. I used some onion powder in this but you can toss in fresh chopped onions if you have them on hand. You can also add cooked bacon or other meat if desired. I used grass-fed butter to grease the pan and there was no issue with the eggs sticking. You can make a larger batch in a 15 x 10-inch rectangular baking dish and use a dozen eggs.Then cut into 6 portions so each serving contains 2 eggs!