Tag Archives: Fruit

Flourless & Sugarless Chocolate Torte

Say hello to chocolate heaven!!! Do I need to say anything else? I think not.
What makes this dessert so amazing? Could it be the combination of different types of chocolate as well as fats that really hits this one out of the ballpark?

INGREDIENTS
12 oz unsweetened baking chocolate, cut or shaved
1 tablespoon vanilla extract
1 1/2 sticks butter or 2/3 cup of coconut oil
1 1/3 cup equivalence of stevia or sweetener
6 large eggs
1 tablespoon coconut flour
2 tablespoons cocoa powder
2 tablespoons chocolate whey protein
1 cup ground pecans or any nut of your choosing (I also have used macadamia nuts and it has been amazing)

DIRECTIONS
Preheat the oven to 325 degrees F. Grease a spring-form 8 inch pan with butter and add parchment paper to the inside and grease again with butter.

Brown the butter on the stove, be careful that it does not burn, once the color begins to change, decrease the temperature to low. Add the chocolate in small bits and stir constantly until everything is melted beautifully.

Add the sweetener of your choice and allow the temperature to cool down until you can touch the side of the pan without it being hot.

Add the eggs in and stir, add the remaining ingredients.

Transfer to the pan and bake for 30 minutes covered.

Serve with fruit compote and whipped cream.

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Exotic Raspberry Creme

Raspberry Creme

My sweet tooth is at it again. I just can’t help myself. I find myself  craving sweets at every meal and wake up in the middle of the night and find myself in the kitchen. I think I have made my sleepless nights worst by treating myself to this delicious dish. I find myself waking myself up just so I can have dessert part 2.

Raspberries are my favoritest (yes, I make up my own words, it is a Riism and I am known for it) things in the world! I make this dish when I am craving a late night treat and don’t want to feel guilty the next day. It is light, has a serving of fruit and isn’t too sweet. Rose water is heavily used in Indian sweets, it adds such an interesting flavor that you can’t pinpoint.

INGREDIENTS
2 tablespoons powdered sugar or sugar substitute( I use liquid stevia which is 4 drops)

6 ounces of frozen raspberries

1 cup heavy whipping cream (use coconut cream or any other substitute you feel us necessary)

1 tablespoon rose water (this ingredient can be found in any Indian or Middle Eastern store, make sure it does not have sugar)

DIRECTIONS
Combine all of the ingredients together in a blender and blend on high for a minute. Blend again, start on low and work your way up to high. Serve with a few raspberries on top for garnish.

Father’s Day Brunch Ideas

Best Dad!Father’s day is right around the corner! Are you excited?? I always say that everyone goes all out for Mother’s Day but what about our dad’s? They deserve as much love and attention, so let’s try to make this Father’s Day the best yet!

Brunch out at a nice restaurant is always nice but I find that on holidays like this, everything is booked, solid. Also, do you really want to fight the crowds (love the traffic) to wait in line for 30-60 minutes for a reservation you made for sub-par food? On crazy days like this, restaurants are trying to push out orders so fast that sometimes the quality of food isn’t as great. Not only that, but you are stuck listening to kids cry, it is so loud you can’t hear yourself think and you feel rushed so the next person can be seated for their reservation. YIKES!

Why not avoid this all together and take dad and mom out the night before and then spend Sunday at home? Plan a great family brunch/bbq and serve dad his favorite foods. Lucky for you, I have compiled together a list of my favorite dishes for dad! Visit my Pinterest Page to see all of the recipes that I have compiled for this special day!

Now that the meal is planned, what about dad’s gift? If you still haven’t found dad the perfect gift, no worries! I done the leg work for you already and compiled together a list of great gift ideas any dad would love.

Drunken Whiskey Chicken

Drunken Whiskey ChickenI find myself in a food rut all of the time, I make dishes that are easy and do this consistently because I am lazy. It feels good to get that off of my chest! I made this dish the other night and it was amazing. It has a nice kick of sweetness from the grapefruit juice (you can use pineapple juice if you want) and there is an amazing combination of flavors that includes the sweetness from the juice, intense flavors from the bourbon and heat from the hot sauce. You won’t be disappointed!!

Ingredients
1 tablespoon vegetable oil
1/2 cup onion, chopped
4 chicken breasts or 2lbs of chicken thighs
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1 cup sugar-free grapefruit juice (if you choose not to use this, use a few drops of stevia with water)
4 tablespoons bourbon whiskey
1/8 teaspoon black ground pepper
1/4 teaspoon salt
1 tablespoon sugar substitute
1 teaspoon hot pepper sauce(optional)

Directions
Saute the onions in a large skillet over medium-high heat until golden brown then add the chicken and allow it to brown on both sides.
Combine the remaining ingredients together and whisk until well blended.

Pour the mixture over the chicken and allow it to come up to a simmer and the chicken should be cooked thoroughly this will take 15-20 minutes. Please make sure it is fully cooked before serving and keep an eye to ensure it does not burn.

Serve over rice, cauliflower or just dive in with a fork!!

TIP: You can also marinate the chicken in these ingredients for at least an hour or overnight and then grill for the most delicious meal you have had in a while!

Mango Coconut Popsicles

I was visiting my sister and my beautiful nieces (2 and 5 years old) and they wanted to make popsicles so I pulled out the overripe mangoes and we made this together. I used whatever we had on hand, which truthfully wasn’t much and to my surprise, it tasted beyond amazing! The girls gulped them down and these things were bigger than them! As you can see from the pictures, there were no complaints from the crowd and this earned me 15 minutes of precious silence!
Older Baby Younger Baby
Ingredients
2 fresh, ripe mangoes (or 1 lb frozen diced mangoes) You can substitute any fruit for mangoes such as peaches, blueberries, raspberries, cherries, nectarines or anything else.
3/4 cup coconut milk (I use heavy cream as well)
1/4 cup sugar, honey, agave or equivalence of stevia

Directions
Peel the skin off of the mangoes, cut the flesh off of the large center seed and place directly into the blender.

Taste the mango to see the sweetness and add sugar as necessary. When they are over-ripen, they really don’t need any sugar added. Add the remaining ingredients into the mixer and set to high until it is fluffy and has expanded in size.

Distribute the puree equally among the Popsicle mold and freeze overnight.

Coconut Lace Cookies with Berries

Lace Cookies with BerriesThis cookie is so simple to make, it is so elegant and has a great crisp and light flavor. I have to say, it is pretty amazing.

Cookie Ingredients
1/2 cup sifted almond flour
1/2 cup coconut flour
1/4 cup unsweetened coconut flakes
1/2 teaspoon cinnamon
1/8 tsp nutmeg
1/4 teaspoon baking powder
Pinch of salt
1/4 cup coconut oil
2 tablespoons heavy cream
2 tablespoons butter, room temperature
1/2 cup equivalence of stevia
1 teaspoon vanilla extract
Cookie Directions
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.In a bowl combine together the dry ingredients (almond flour, coconut flour, coconut flakes, cinnamon, nutmeg, baking powder and salt.) I like a smooth cookie so I will run the dry mixture through my food processor, you don’t have to do this.

In another bowl combine together the wet ingredients (coconut oil, cream, butter, stevia and vanilla. Mix with a hand-mixer until everything has been incorporated together.

Add the dry mixture in three installments and blend into the wet mixture.
Using a 3/4 teaspoon measuring spoon, drop the batter onto the baking sheet. Try to go for consistency in shape, do not overcrowd the sheets. There should only be 12 per sheet. Keep in mind that the batter will spread as it bakes making a thin cookie, so keep this in mind.
Bake for 8-10 minutes.Check frequently because they burn quickly!!!
Allow them to cool for 2-3 minutes so they harden enough so you can transfer them to a wire rack to finish cooling.
Dessert Ingredients
14 cookies
2 cups of mixed berries
1 cup whipped cream
Dessert Directions
This makes 4 desserts.Place a cookie on the bottom of the plate, cover with a little whip cream and place berries on top, continue this with 3 more layers.

Cooking 101: Low-Carb Pancake Heaven

OK, I have created a monster!!! I make these pancakes every day and I can’t stop myself. The best part is that I can eat them without feeling a single pang of guilt!

Ingredients
2-4 tablespoons of butter
1/4 cup pork rinds
1/4 cup coconut flour
6 eggs
1/2 tablespoon vanilla (I use anLow Carb Pancakes entire tablespoon)
4 tablespoons equivalence of sugar substitute (honey, stevia or whatever you like)
Pinch of nutmeg
1/4 teaspoon of cinnamon

Directions
In a food processor or dry blender, breakdown the pork rinds and coconut flour until there is a fine dust. Add the remaining ingredients and blend on high until the mixture is nice and fluffy.

I like a lot of butter so I use 2 tablespoons per pancake. Melt the butter then turn the heat down to low. Pour half of the batter and shape into a pancake. Cook for 3-5 minutes on each side until golden brown. Serve immediately!

Tip: i like to make this and leave the batter in the fridge so all I have to do is throw it in the pan and eat!

Tip: Get creative and add protein powder, substitute almond flour or add different spices.