Maybe the fresh lime zest caught your eye or the creaminess of this pie reminded you of all of the snow this weekend. 

But, I will assure you that this is perhaps the best dessert I've made yet.  These will not break your New Years resolutions or make you blame it on the snow day! Enjoy and let me know how you like them!

Mini Raw Key Lime Pies

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Prep time: 20 minutes                     Freeze time: 1 hr   Serves: 6

Ingredients:

Crust:

• 1 cup walnuts
• 1 tbsp coconut oil, melted
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• pinch of salt

Filling:

• 1 cup cashews (soak 4-6 hrs in water)
• 2 limes, squeezed
• 3 tbsp pure maple syrup
• 1/3 cup coconut milk
• 1/3 cup coconut oil, melted  

Line a muffin tin with 6 parchment baking cups and set aside.

1. To prepare the crust, start by pulsing the walnuts in the food processor. Make sure you don't overdo it or else you will have walnut butter.
2. Add in the melted coconut oil, maple syrup, vanilla, and salt. Pulse again until a uniform dough is formed.
3. Scoop the crust using a tablespoon and place it at the bottom of the baking cups. Use your fingers to press it down firmly. (If you have left over crust, spread it evenly among all 6 cups).
4. Place the pan in the freezer so it can set.

1. To prepare the filling, measure a cup of the soaked cashews (be sure you drain and dry beforehand) and puree them with the coconut milk, maple syrup, 1/3 cup coconut oil, and lime juice from the two limes. 
2. Place about 1/2 tsp lime zest into the filling.
3. Pour the filling evenly over the crusts. Place cashews or lime zest if desired.
4. Freeze for about 1 hr until firm.
5. To serve, let them sit at room temperature for 5 minutes. 

Bon appetite!

Sausage, Escarole, & White Bean Soup

I fell in love with the idea of this soup the minute my friend Dane sent me a snapchat of his dinner. I immediately asked for the recipe and am making it on this frigid, winter night! The creaminess of the cannelloni beans with the sausage and the freshness of the escarole make it a delicious, comforting feast. It's also very easy to make. Give it a try! Enjoy :)

Sausage, Escarole, and White Bean Soup

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Prep time: 15 minutes           Cook time: 45 minutes

Ingredients:

• 1 lb italian sausage, crumbled out of the casing
• 29 oz can white cannelloni beans
• 1/4 large vidalia onion, chopped
• 3 cloves garlic, minced
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 cup cherry tomatoes
• 1 bag cleaned and chopped escarole
• 4 tbsp olive oil
• 1/2 tsp tomato paste
• 4 cups chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp red pepper flakes
• salt and pepper 

1. Sweat onions and garlic in olive oil. Add sausage and cook until browned, stirring frequently.
2. Add all of the other ingredients and bring to a boil. Then simmer for about 30 minutes.
3. Garnish with grated Romano cheese and drizzle with olive oil.

Coconut Chia Pancakes

Everyone that knows me well, knows that I love breakfast food! Perhaps it's because I can either eat a sweet or savory meal and satisfy my cravings for the rest of the day. Actually it's because I can eat sweets and not be judged for eating dessert early in the morning...haha

Here is a great healthy alternative to your regular pancakes. Coconut Flour is grain and gluten-free and high in fiber. It is a bit more moist than regular All-purpose flour, so don't be surprised if your pancakes are different.

Coconut Chia Pancakes

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Prep time: 10 minutes  Cook time: 5 minutes

Ingredients:

• 1/4 cup Coconut flour
• 4 eggs
• 1/4 cup coconut milk (you can use any milk)
• 3 tbsp coconut oil (liquid state- microwave or heat in a saucepan)
• 1 tbsp coconut palm sugar (you can use any sugar you desire)
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• 1/4 tsp chia seeds (optional)

Directions:

1. In a large bowl, whisk eggs, milk, and oil until combined. 
2. In a separate bowl, mix the flour, sugar, baking powder, and salt.
3. Add the dry ingredients to the wet ingredients and stir until no clumps remain.
4. Grease your pan or griddle with coconut oil or butter and pour about 1/4 cup of the batter. Wait 3-4 minutes until bubbles begin to appear on the top and along the edges and then  flip them.
5. Cook on this side for about 1-2 minutes or until cooked throughly. 
6. Add any toppings.

Bon Apetite!

  

Butternut Squash soup

So this morning, I had the pleasure of playing the role of a patient as I got my wisdom teeth extracted. I was a bit relaxed since I know what to expect during this procedure, yet really nervous because I didn't know how it was going to feel. I wasn't going to be sedated for this procedure because I had to make sure to be ok to drive myself home.

I didn't feel the top two come out, but the bottom right one, #32, was a literal pain. First, the roots were very curvy and also very close to the inferior alveolar nerve, where damage to this nerve can cause parastheia of my whole lower right side. Because the tooth was very close to the nerve, it was also difficult to numb even after 5 injections. I was still feeling it after an intra-pulpal injection, yikes! (sorry for dental terminology). They sectioned the tooth in half to make it an easier extraction, but I felt almost every bit of it. Lets say it was not pleasant. My doctor did a great job though, so I was happy.

I'm off from work until Monday and have to make sure to gets lots of rest and also take my pain medication. My cheeks are less puffy after my long nap.

Unfortunately, I will have to stick to a soft food diet for a bit. A lot of people eat lots of icecream jello, mash potatoes, and pudding, but I have to stick to Kayla Itsine's guide so I will continue being healthy.

I made this amazing butternut squash soup for dinner and it was super easy and also delicious! A must for the fall season and if you are looking for something quick to make for dinner.Let me know how it goes!

Butternut Squash Soup

Ingredients:

• 4 cups of butternut squash, cubed
• 1 1/2 cups sweet potato, cubed
• 1 celery, chopped
• 1 small onion, chopped
• 4 cloves of garlic, minced
• 1/2 tbsp ginger, minced
• 2 cups vegetable broth
• 1 cup water
• 1 tsp salt
• 1/2 tsp black pepper
• squeeze of a lemon
• 1/2 tbsp olive oil or any oil of preference

In a small pot, add 1/2 tbsp olive oil and let it heat up. Add garlic and onions and celery and allow for the onions to become translucent. Add in the butternut squash, sweet potato, ginger, 1 tsp salt, 1/2 tsp black pepper and then stir all of the contents together. Pour 2 cups of vegetable broth and 1 cup of water into the pot and allow it to boil under medium heat for about 30 minutes. 

Once the butternut squash and sweet potato become soft, turn off the heat and allow it to sit for about 10 minutes. Squeeze a quarter of a lemon into the pot and stir. Afterwards, place the contents into a food processor and mix well. If you want the soup to be more of a puree don't add so much of the liquid. Pour in a bowl and sprinkle some black pepper and thyme. Enjoy :)

Also a huge thanks to my friend Esther who surprised me with a delicious blueberry protein smoothie at my house! Love her! 

Coconut Eggplant & Squash Curry

I'm going on my 4th week of Kayla Itsine's BBG workout/eating plan and I can say, I have loads of energy in the morning and motivated to continue this lifestyle. One thing that I'm thankful for is cooking clean, healthy meals that are delicious and easy to prepare. I've been following a couple of food blogs and I stumbled upon this recipe on TheIronyou.com I'm not a huge fan of curries, but i will be making more of this because it is amazing!! Enjoy

Coconut Eggplant & Squash Curry

Ingredients:

• 1 large eggplant, cubed
• 1/2 yellow squash, chopped
• 3 tbsp coconut or olive oil
• 2 tsp cumin seeds
• 1 tbsp mustard seeds
• 2 tsp grated ginger
• 3 cloves of garlic, minced
• 1 medium onion, chopped
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tsp curry powder
• 1/4 tsp cinnamon
• 1 tbsp tomato paste
• 1 can coconut milk
• chopped cilantro

 

Heat 2 tbsp of coconut oil in a large skillet over medium heat. When it starts to sizzle, add the eggplant and chopped squash. Stir fry for about 6-8 minute until the eggplant is brown and squash is tender. Set aside in a different bowl.

Return to the skillet and add 1 tbsp coconut oil, add cumin seeds, mustard seeds and let them pop for about 30 seconds over the hot skillet. Lower the heat, then add the ginger, onions, garlic, salt, black pepper until fragrant and onions are translucent. Add tomato paste, coconut milk, curry powder, and cinnamon and bring to a boil. Add the eggplant and squash and allow the sauce to thicken for about to 10 minutes. Serve with fresh cilantro.

Chunky Monkey Oat Pancakes

Looking for a healthy alternative to those delicious hot cakes you eat on Sundays? Well I'm so happy to have stumbled to a recipe, which I've tweaked and love! I've been eating these everyday this past week and don't mind waking up early in the morning to make them.

Ingredients

• 1/2  cup rolled oats
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 2 egg whites
• 1/2 tsp vanilla extract
• 1/2 tsp chia seeds (optional)
• 1/4 cup greek yogurt (I used quark this time: quark is a german yogurt/cheese that is low calorie and fluffy)
• 1/2 sliced banana
• 1 tbsp mini dark chocolate chips

Topping

• 1/2 banana
• 1 tbsp almond butter
• 1 tsp almond milk (optional)

Mix all of the dry ingredients together: oats, baking powder, cinnamon, chia seeds, chocolate chips Then add in the vanilla extract, yogurt, banana and egg whites. Mix until it looks like a nice bowl of oatmeal.

Heat up a pan with a bit of  Smart promise vegan butter (you can use coconut oil or regular butter). Place the batter on the pan and allow for the bottom of the cake to cook through. Once you notice the corners of the pancake are brown/ crisp and you see bubbles bursting through the pancake, flip it over. Don't worry if you flip the pancake and itS A MESS. Trial and error, it will still taste good, I promise.

As you wait for the other end to cook. Begin mashing the other 1/2 of the banana in a small bowl and add the tbsp of almond butter and almond milk. Mix until you have a creamy consistency. After you place the pancake on a plate, you can pour a bit of organic maple syrup on the pancake and then pour the monkey butter topping. It is heaven. Enjoy, let me know how it turns out!

Oatmeal Banana Chocolate Chip Cookies

I'm all about finding a healthier alternative to my favorite desserts. I am the "eat dessert before dinner girl!"

Trying to find a recipe for my clinic's Bake Sale, I came across a basic cookie made from bananas and oatmeal. I tweaked the recipe and made my own.The cookies are delicious and super easy to make! Definitely a try!

Servings: 18 

Ingredients:

• 2 cups of oatmeal 
• 4 bananas
• 1 tbsp coconut oil
• 1 1/2 cup chocolate chips
• coconut chips
• pinch of salt

 

Mash the bananas with the oatmeal, then add the rest of the ingredients. You don't have to add coconut chips. You can add any toppings you want.  

Enjoy!