So my sweet tooth went crazy this summer as my pregnancy drew to a close (woohoo!). But there are so many clean options I really don’t feel guilty about it and have started eating more sweets even now post partum. Did you see my banana on Instagram that I covered with a sauce of melted coconut oil, cacao, almond butter and honey topped with toasted coconut and pecans. I mean…so good.
I stumbled upon this recipe for Chocolate Mousse on a Sunday evening and let’s just say it was made almost immediately; well, after I let the coconut milk chill for a bit. I halved the recipe because I knew I would be eating it alone…and eating it all! It is smooth, creamy, sweet and has this rich, luxurious texture that you really just have to try it to understand it. I made mine in the food processor FYI. This would be an easy and impressive dessert for a dinner party too…put in pretty little dishes and top with berries and a mint leaf…done!
Check out the rest of this site Super Healthy Kids…it’s adorable and has tons of good ideas. Great Facebook find!
I don’t know if this sweet tooth is going to continue but as long as there are clean treats like this one around, I am okay with it!
Guys! I apologize for my absence, I have been busy…Douglas and I are so excited to introduce y’all to our son Aubrey! He came into this world at 1:55 AM on July 28 weighing in at 7 pounds 5 ounces. I am so thankful for a healthy pregnancy and really attribute part of it to sticking to a workout routine at Iron & Grace (thanks for all the support from my I&G friends and trainers!) and eating a (pretty) clean diet. I drank our green smoothie EVERYDAY (yay greens!), craved endless chicken salad from Magnolia Foods, and made a really delicious yogurt parfait nightly that I think you will all like…pregnant or not!
Naturally, there is no recipe and it’s a pretty obvious combo but this granola MAKES IT! McCabe’s PB & Chocolate. It. Is. Awesome.
I like siggi’s vanilla yogurt but you can use anything you prefer. I scoop the yogurt (probiotics) into a bowl, add blueberries and strawberries (antioxidants), a small scoop of almond butter (protein) and top with McCabe’s granola (ridiculously delicious). Mix together and voila…a healthy, clean, TASTY dessert. Ok, I know, stupid simple but you will thank me for turning you onto this crunchy, chocolatey, granola goodness!
I am off to make a parfait of my own and get in a few baby snuggles before dragging myself to the gym…remembering that I never regret a great workout!
Savory and sweet with hints of cinnamon and clove, Tikka Masala is everything you need. This is India’s version of down-home cooking that will have you feeling warm and cozy, inside out. Serve with rice mixed with organic coconut full fat milk and make extra for the next day and put it in a wrap with a little rice, tomato, onion and tomato. Kid approved in most households..
Because I have a hard time measuring ingredients when I cook, I could not tell you the exact measurements I have used at home :/ but I found a similar recipe on line at My Natural Family.com. We are far from Paleo family in our household, so we serve with rice and gluten free corn bread. To add green to your meal, roast some broccoli and toss in your masala mixture before serving.
Another SUPER simple way to make Tikka Masala is to find Maya Kaimal’s perfection in a jar. <– They are in glass jars! We have tried all of her sauces and I highly recommend them. I have found them in Kroger, Fresh Market and online. To use the jarred Tikka Masala simply brown your chicken thighs, stick them in the slow cooker, add the full jar of sauce, another full can of organic coconut milk, veggies and cook on high for 4 hours. Serve on top of a bed of rice and enjoy.
6 Chicken Thighs(boneless, skinless), cut into 1″ pieces
1 Yellow Onion, diced
2 t. Garlic, minced
2 t. Coarse Real Salt
1½ T. Garam Masala
½ t. Paprika
3 T. Tomato Paste
1 28 oz. can Diced Tomatoes
1 can(15 oz) Coconut Milk
Cilantro, to garnish
Heat the oil in a saute pan. Add the chicken and cook until it is golden brown on all sides. Add the chicken to the slow cooker and put the pan back on the heat.
Add the onion to the pan and saute for 2-3 minutes. Add the garlic, salt, Garam Masala, and paprika and saute for another minute. Stir the tomato paste in and cook for another minute. Add the tomatoes to the pan and bring to a simmer.
Pour the tomato sauce over the chicken in the slow cooker along with the can of coconut milk. Cook on high for 4 hours or low for 6-8 hours. Remove the lid of the slow cooker for the last 30 minutes of cooking to allow the sauce to thicken slightly.
Serve over rice and garnish with chopped cilantro.
Make these! For your kids back to school snack (replace that nasty Quaker Granola Bar or corn syrup filled Nutri-Grain or flammable Dorito’s or the no nutrition Goldfish or Pretzels or…….blah, blah, blah) OR for you for a 3 o’clock goody (and ditch the sugar laden frappacino or the gmo and pesticide protein bar) OR for your hubby for breakfast (instead of the Pop Tart or caramel color flavored oatmeal or the good ole Egg McMuffin.) Why am I recommending a mix instead of homemade? Because the ingredient list is clean, it took me only two minutes to prep, and they tastes good. The mix comes in banana too and if you feel like a little more sweet, add a few organic semi-sweet chocolate chips to the batter.