Chocolate Truffles

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Everyone needs a little chocolate on Valentines Day!Instead of buying chocolate this year, I decided to make some chocolate truffles made with simple ingredients and healthy fats!  These rich, dark Chocolate Truffles will definitely satisfy...

Ingredients:

• 3 cups extra-dark chocolate chips (or "Enjoy Life" Dairy-Free chips)
• 1/2 cup coconut oil
• 2/3 cup full fat unsweetened canned coconut milk (shake or stir to mix if separated)
• pinch of sea salt
• splash of pure vanilla extract
• unsweetened cocoa powder and/or unsweetened shredded coconut for coating

These are the chips I used...2 cups of these:

I needed 1 more cup, so I had these on hand...if you are sensitive to dairy, use these for all 3 cups...

Get your ingredients ready...

Put the chocolate chips and the coconut oil in a bowl...

Bring the coconut milk to a low boil in a small saucepan over medium heat.  Once it starts bubbling, remove and pour over the chocolate and coconut oil.  Stir until all melted in.  If needed, put it back over low heat to get it all smooth.

Stir in the vanilla and sea salt.

Pour it into a small bowl, so that it is filled at least 2 inches up the side.

Put it in the refrigerator for a few hours, until set firm.

Get your supplies to coat the truffles ready and some parchment paper to set the truffles on...plus a tablespoon size cookie scoop/melon baller....

Let the chocolate sit for just a bit to soften, this will make it easier to scoop.  It also helps to rinse the scoop in very hot water in between, then dry before scooping.  This will help to scoop it out in pretty ball shapes like this...

Once you scoop, roll it in the cocoa or coconut until coated and place it on the parchment.  You can help shape the balls with your hands...this part can get messy as the heat from your hands starts to melt it fast...

When you're finished, put them in bowls and refrigerate.  This recipe made 22 chocolate truffles.  Feel free to cut the recipe in half as these are rich!  I had also planned to put some more sea salt on the chocolate ones and I forgot! ...next time;)  Eat them right out of the fridge, or if you like them softer....bring them out to soften before eating.  Enjoy!  Happy Valentines Day!

Feel like you're in a chocolate coma?  I also made Lemon Coconut Truffles for contrast....something a little lighter and healthier!  Yum.

Lemon Coconut Truffles

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Ever since I made Lemon Coconut Body Scrub the other day...these flavors have been on my mind!  Well, these healthy Lemon Coconut Truffles did the trick...

I thought these 'less sweet' truffles would be a nice complement to the Chocolate Truffles on Valentines Day as to not go into chocolate overload!  :)

Ingredients:

• 2 cups shredded unsweetened coconut plus extra for coating
• 1/2 cup raw almonds
• 3 tablespoons raw honey
• 2 tablespoons coconut oil
• zest and juice from one lemon

Place all above ingredients in a food processor and blend for about 1 minute.

Prepare your coconut coating to roll the truffles in.  Note:  I added a little extra lemon zest and a sprinkle of coconut sugar as these are not too sweet...feel free to add these...it also made them pretty with a little yellow color to the outside;)

Roll the mixture into 1 inch balls and roll in coconut to coat.

Place them on a parchment lined tray and chill in the refrigerator until firm.  It made about 18 truffles.  Happy Valentines Day!  Pair these with Chocolate Truffles and some Champagne to complete your sweet treat day!

Crockpot Chicken Tomato Soup

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This Crockpot Chicken Tomato Soup is perfect for those days you'll be gone all day and want to come home to a hot, delicious home-cooked meal.

It couldn't be easier, you don't even have to thaw the chicken breasts first!

Ingredients:

• 4 frozen skinless boneless chicken breasts (if they are extra large, use 2 or 3)
• 1 tablespoon Italian Seasoning (or make your own mix out of oregano, rosemary, sage and thyme)
• 1/2 tablespoon dried basil
• 1/2 tsp cayenne pepper spice (optional)
• 1 clove garlic, minced
• 1/2 large onion, chopped
• 1  14oz can full fat, unsweetened coconut milk (shake before adding)
• 1  1/2 cup chicken broth
• 1/2 small can tomato paste (or about 3oz)
• 1  15oz can tomato sauce
• a few dashes of tabasco or other hot sauce of choice (optional)
• sea salt and pepper to taste
• Avocado (optional topping)

Put all the above ingredients into the crockpot...

Stir it up to mix...

Cook for 9 hours on low.  After 9 hours, take two forks and shred the chicken right in the crockpot.  I've also cooked this on high when I'm short on time and cook it about 5 - 6 hours until chicken shreds easily.  Sometimes I'll even add some diced potatoes and sliced carrots...you really can't go wrong!  Taste and add salt and pepper as needed.  Serve it up!

Avocado was perfect on top of this Crockpot Chicken Tomato Soup...also a few more dashes of hot sauce really makes it pop... if you like it spicy!  :)  Enjoy!

The hot sauce I used is from Trader Joe's....it is so good on it, perfection! It's called Jalapeño Pepper Hot Sauce and the ingredients are just red ripened jalapeño peppers, distilled vinegar and salt!

Note:  Depending how thick or thin you like this soup, more chicken broth, tomato sauce and coconut milk can be added to thin it out, especially when reheating.  It worked great when I reheated it to add a bit of these 3 items to make it the perfect consistency again as it got thicker as it sat... :)

Onion Ranch Sliders with Sweet Potato Bun

The other night I totally winged it for dinner and it's funny how sometimes it's in those times when you stumble upon something extra good.  These tasty Onion Ranch Sliders with Sweet Potato Buns made my husband very happy.

I only made a few of these sliders, but make as many as you like!  You can make your Non-Dairy Ranch Dressing ahead of time.  Preheat your oven to 400 degrees F.  Peel your sweet potato and slice them into 1/4 inch rounds.  I used a white sweet potato for this.  Chop yellow onion for the sliders.

Bring a pot of water to a boil.  Add the sweet potato rounds to the boiling water and set a timer for 5 minutes.  Take them out and pat dry.  They won't be all the way cooked, that's okay...

Rub the sweet potato rounds with coconut oil, sprinkle with salt and grease a baking sheet with a little extra coconut oil.  Put them in the oven and set a timer for 30 minutes.  Flip them halfway through.  Watch them as mine took a little longer...they are done when golden brown.

Make your slider patties out of your meat of choice... smaller than burgers so they fit the potato buns better;) Season with salt and pepper.  Press a generous amount of chopped onion into the top of the sliders, but leave some chopped onion aside for extra grilled onions you'll add to the pan.  This got me thinking of "White Castle" burgers...

Cook your burgers however you like.... I used a grill pan on medium-high and cooked them about 3-4 minutes per side.  Place your burgers face down first to start grilling the onions.

When you flip the burgers, sprinkle the extra chopped onion around in the pan for extra grilled onions on top of your sliders...stir the onions around until grilled.

When your "buns" are done, place them on a paper towel to drain...

When your burgers are done to your liking, build your sliders.  Place a sweet potato bun, then your burger, more grilled onions, drizzle with ranch and top with another sweet potato bun!  You can pick up these little sliders and sink your teeth in!  It's like having a burger and fries all at the same time!  Mmmmmmm.  These Onion Ranch Sliders with Sweet Potato Bun would be great alongside Tuscan Kale Salad.  Want more toppings?... Go for it.  Add lettuce, tomato, avocado, bacon... you just might not be able to pick it up anymore;)

Chocolate Chili

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I love that there is a whole new group of people starting the Whole30 this month, so I wanted to make sure to post one of my favorite Whole30 meals so that you have the recipe!  Chocolate Chili!  You can make a double batch and freeze half if you like...because you will want to make this one again, trust me.  This chili is a great basic, flavorful, not spicy, chili that everyone will love.  The chocolate flavor is not overwhelming, it's the perfect hint of yumminess.

It's Well Fed's Chocolate Chili by Melissa Joulwan.  Well Fed is a cookbook that has essentially all Whole30 approved recipes that are SO delicious!  It is so tasty and satisfying.  I had this on the stove during the Super Bowl and people went back for seconds;)

Ingredients:

• 2 tablespoons coconut oil
• 2 medium onions or 1 large, diced (about 2 cups)
• 4 cloves garlic, minced (about 4 teaspoons)
• 2 pounds ground beef or ground of choice, I've used bison, venison & elk
• 1 teaspoon dried oregano leaves
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 1/2 tablespoons unsweetened cocoa powder or pure cacao
• 1 teaspoon ground allspice
• 1 teaspoon sea salt
• 1 can (6 ounces) tomato paste
• 1 can (14.5 ounces) fire-roasted, chopped tomatoes
• 1 can (14.5 ounces) beef broth
• 1 cup water

Directions:

1. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.

2. In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.

3. Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.

This chocolate chili is delicious all on it's own.... or serve with healthy toppings like chopped white onions or avocado slices.  I've also served it on top of cauliflower rice....YUM.  I hope you enjoy this recipe, you can eat this satisfying chili for days after you make it, if it lasts that long!  :)

Non-Dairy Ranch Dressing

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I'm a picky Ranch Dressing person.  I am.  I've never liked any Ranch Dressing out of a bottle, it just doesn't taste good.  Well, my search is over, this is IT!  This Ranch Dressing is the best I've tried.  It's from a recipe that's roaming around the internet called "dump ranch" by @wholesisters on Instagram.... because you just dump it all in and mix!  I listed the specific fresh herbs I added below.  Fresh herbs make it really tasty.  It couldn't be easier.  What's even better?  It's dairy-free!  There's more....it's made with olive oil, a healthy fat.

It's Super Bowl Sunday today.  For many people that means fooooooood.  It doesn't mean you have to load up on chips, wings, pizza, burgers, hot dogs and all the crap that can go hand in hand with game day!

I'm serving up a hearty chili with some healthy fixings, like onions and cilantro....  I'm also serving a bunch of veggies.  Veggies can be kind of boring...unless you have the ultimate DIP to go with them!  This Ranch is so delicious, I bet no one would know it wasn't full of buttermilk!  Enough talk, here's the recipe....

You can use a blender for this recipe, just don't add the herbs until the end and pulse in.  Otherwise it will turn green and affect the taste.  It works great with an immersion or stick blender...that's how I make it.

Put all the following ingredients in a narrow container or jar, like a mason jar that your immersion blender can fit into...

• 1 egg (some say it needs to be room temp, I didn't do this and it worked great;)
• 1 cup "light tasting olive oil" (this is key)
• 1 Tablespoon fresh lemon juice
• 2 Tablespoons red wine vinegar
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder (granulated garlic)
• 1/2 cup full fat unsweetened coconut milk

Put your immersion blender at the bottom, blend for 1 minute.  At the end move it up slowly to mix all the oil in.  Once it's all mixed add...

•  1 teaspoon chopped fresh chives
• 1/2 teaspoon fresh dill weed
• 1 teaspoon chopped fresh cilantro (if you don't like cilantro, use parsley)

If it's chopped fine, just fold it in.  Or throw it in and blend briefly until mixed in!

SO tasty!!  Enjoy as a dip or salad dressing.... or slather it on anything and everything!  :)