My new favorite dessert from Gwyneth Paltrow’s most recent cookbook “The Clean Plate”: apricot coconut cashew truffles! Super easy to make, delicious to eat, and ever so healthy.
It is exactly what it sounds like it would be: peanut butter stuffed dates. And basically, you just stuff peanut butter in to a date and VOILA you have the perfect bite sized dessert. Of course, to make it even better, you add some chocolate and sea salt. So simple, so easy, and oh so delicious.
I have always been a Peanut Butter Princess, devouring spoonfuls of peanut butter by the gallons. Especially during marathon training, I crave the richness and fattiness of peanut butter, almond butter and any nut butter even more. So when I came across “Chai Cashew Butter” in the new Run Fast Cook Fast Eat Slow cookbook, I knew that it was something I was going to fall in love with. And sure enough, once I made it, I could not stop eating it. It is rich, full of protein and good fats, sweet and filling. The perfect snack before a run, or to keep me going on a given day. Creamy, smooth, and tasty. A must eat and a must make!
My favorite food in the world for any meal or snack is granola. And not any granola, but granola from Grizzlies who just happens to be from my hometown of Eugene, Oregon. This granola is THE MOST AMAZING GRANOLA IN THE WORLD. It has the perfect amount of sweetness, chunks, flavor, and nuts. The granola, Aunt Maple’s Crunchy Granola, is a staple at all the grocery stores in Oregon. But guess what — they ship! In the past, I have always requested (demanded) that my parents ship it to me (along with my favorite Oregon coffee). But now, I go straight to the source and order a 5 pound bag from Grizzlies website. I am apparently a grown up now.
I have never been good at making the perfect hard boiled egg, so thanks to my good friend Katie Kaiser, I now know how to make them. Thanks Katie for the guest blog post!
I’ve developed this method over the years combining tips and tricks I’ve read or heard about from various sources. The trick is four simple principles:
* Eggs that are room temperature and not too fresh
* Baking soda in the water – it somehow helps separate the internal lining of the shell from the boiled white of the egg
* EXACT timing in two segments (on heat and off)
* Ice bath immediately after boiling
All you need are eggs and baking soda. But here is the first tip: if the eggs are too fresh, they will be harder to peel. Eggs about a week old are usually perfect. You also want them room temperature.
My favorite chocolate bar is the Cadbury Fruit and Nut Chocolate bar. It reminds me of childhood trips to Europe. So this past week, I was craving a fruit and nut chocolate bar, but didn’t know where to get one. So instead, I made little chocolate buttons with fruit and nuts in them. While you can’t go wrong with your fruit/nut choices, I used cranberries, raisins, almonds, and hazelnuts.
Thanks to Instagram, I saw a recipe for a peanut butter pretzel truffle from Minimalist Baker and knew I had to make it. The recipe is simple, easy, and a huge win.
* 1/2 cup pitted medjool dates, soaked in warm water for 10 minutes then drained
* 1/2 cup salted natural peanut butter
* 3/4 cup raw almonds
* 1/2 cup mini pretzels
* 1.25 cup chocolate chips
* 1 tsp coconut oil
* Place almonds in the food processor and process until you reach the consistency of a meal.
* Then add in pretzels and soaked dates in the food processor and process until small bits remain and/or it forms into a ball.
* Next, add the peanut butter and mix until well combined. You don”t have to do this in a food processor, and can really just mix it in with a spoon.
* Once you have a dough that’s easy to form into balls, scoop out 1 Tablespoon amounts and roll/carefully form into balls. Set on parchment paper and place in freezer to chill.
* In a double boiler, melt the chocolate and add the coconut oil (which helps thin out the chocolate).
* Remove truffles from freezer and, one at a time, dip them into the melted chocolate. Transfer back onto parchment paper and place in to the freezer.
* Store them in the freezer until you eat them (or else they will melt — they will still be delicious, but they will melt).
Happy weekend! Spring here we are, thank goodness!
This past week, I made the most delicious and healthy banana chips. These are both satisfying and sweet with no sugar whatsoever (other than the banana itself). The only issue is that we ate them so fast that now I need to make more!
One of the best desserts / gifts / party favors I have in my little “rolodex of presents” is the Mint Malt Balls first introduced to me by event planner extraordinaire, David Monn. He put them in our hotel goodie bags for our wedding (10 years ago) and since then I have been a big fan. Yet, one can only hoard so much candy, so I eventually forgot about them. Fast forward to David Monn’s Book Party, and there they were. Green malt balls in little containers on every table throughout the entire New York Public Library. BINGO, sold, addicted all over again.
If you have a free 15 minutes, then you need to make these cookies. Doesn’t matter if you are running to the next appointment / pick up / drop off / or work, if you have the time, then you must make these. DELICIOUSNESS TO THE MAX TIMES INFINITY. (Sorry for the limited amount of pictures — my iphone was in the Apple Store #FML due to a cracked screen, so I did what I could do….and I needed you to have this recipe for the long weekend, so sorry!)
As someone who loves almond milk, berries, nut butters, and oatmeal, I am officially hooked on Jar Bar NYC. What is it? It’s a jar of a healthy parfait / overnight oats and chia seeds made with healthy ingredients (read: no dairy) — the perfect breakfast, snack, or dessert. This mom-and-pop-shop makes the goods at home and delivers them throughout NYC.
A GP lover, I was on a mission to make the Jumbo Banana Muffins from Goop over the weekend, and boy, did they turn out amazing. GP knows what she is doing (or her staff does). Healthy — refined sugar free and gluten free — these muffins will be a huge hit in your office / home / belly. These moist, gooey muffins have an almond butter filling — an extra special yummy surprise in the middle.
One of the things I love most about spending my summers in Oregon with my parents is my mother’s cooking *AND* her collection of cookbooks. She literally could open up a cookbook library. This past week, I came across a cookbook, The Forest Feast, given last year to my mother by my bestie. This cookbook is not only beautiful, but the vegetarian recipes are healthy, easy, and simple. Here is my first find: peanut butter – coconut – no bake balls! SO DELICIOUS!
If you want a rich, decadent, chocolatey, vegan dessert*, then THIS IS IT. Vegan Peanut Butter Cups.
Every time I am at Whole Foods, I end up picking up a “Morning Glory” Muffin to snack on. Both my daughter and I love them: sweet, moist, and healthy. So I decided to bake a batch of them myself! After scouring the internet to find the recipe that suited my taste, here is the one I found on eatingwell.com. I modified them slightly and love the result! They are refined-sugar free, gluten-free (because I used gluten-free flour), and nutrient packed!
Best Granola Ever. I am addicted and obsessed with granola and this is HANDS DOWN MY FAVORITE brand. No other type of granola comes close to this heavenly bowl of goodness! For the past several years (at least 5 years, or even more!), my dear mother in Eugene, Oregon, has been sending me boxes of this granola from the bin in our local grocery store (which is ten times better than any Whole Foods) to New York City. I never knew that it was sold elsewhere! Until I found it in a random Korean Deli Store in Upper Manhattan. It was startling, exhilarating, and life changing! Grizzlie’s Granola — Aunt Maple’s Crunchy Granola — the best of the best.
Even though I am done with marathon training (well, for NYC 2014…not forever….I am hooked), I still am hungry all the time. Especially for chocolates. Specifically, French chocolates. Recommended by a friend on our recent trip to Paris, we stopped by Jacques Genin, a well known French chocolate and caramel maker in the Marais. And let me tell you, it is worth the hype. At first, I thought that all high-end chocolate tastes the same — good, delicious, and decadent. But once I polished off the box of Jacques Genin’s, I realized that it was HIS chocolate that was oh-s0-flipping-good. He opened up his own chocolate store / tea house in the Marais neighborhood in 2008. It is beautiful and chic — an Hermes version of chocolate.
As the self proclaimed Granola Queen (both in terms of the noun “granola” and the verb “granola”), I have played around with making granola bars. This granola bar is a winner. It takes under 30 minutes, requires no baking, has no sugar (unless you count honey and/or dates as sugar), and is delicious (obviously). MAKE ‘EM!
Nothing better than a QUICK and easy dessert to make and devour! 3 ingredients.
I am hooked on this dried green juice. Not only do I love the packaging (so modern and cool) but the product itself is a winner. At first, I was terrified of drinking it — 14 healthy, natural, organic ingredients — so healthy that even I was a little worried. BUT I WAS WRONG. This powder is GOLD (well, it’s green, but you know….). What’s in it?
New nut butter obsession, thank you very much! Big Spoon Roasters is so good that you want to use a big spoon (get it?) and eat it all up. Big Spoon Roasters makes handcrafted nut butters from scratch in Durham, North Carolina. If anyone knows how to work with nuts, it is Southerners. They create the nut butters from nuts and honeys from local and like-minded farmers.
Hope everyone had a nice weekend….I ended up getting the stomach flu on Friday….and let me tell you it was SO
UNFUN. Beyond unfun. Horrible. Horrific. Nightmare. Barf. Gross. Gulp. NEVER AGAIN. Oh My Goodness. Luckily, I had a devoted and loving husband; understanding and caring children; and wonderful, supportive friends. And I was better in no time at all!