Peanut Butter Dark Chocolate Whole Wheat with Flax Cookies

These went down tonight. They were as easy to make as they were to consume. 

1/2 cup softened organic butter

1 free range egg

1/2 cup all natural peanut butter 

1/4 cup coconut sugar or cane sugar

1/4 cup local honey

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp pure vanilla extract

1 cup stone ground wheat flour

3 tbsp flax meal

1/2-1 cup dark chocolate chips

1. Whip butter, egg, sugar, honey and vanilla. Slowly add flour, baking soda, baking powder and flax. 

2. Fold in chocolate chips. 

3. Place a tbsp on ungreased cookie sheet and bake at 350 about 10-15 minutes. 

Makes about 3 dozen. 

Homemade Dark Chocolate Bark

Ohhhhh dark chocolate......how I love thee.....

1 cup dark chocolate

1 tbsp coconut oil

Toppings of choice: almonds, walnuts, pistachios, dried fruit, shredded coconut, sunflower seeds, hemp seeds, pumpkin seeds, sea salt etc. 

Melt chocolate in double boiler with coconut oil on stove. Allow to cool slightly. Pour on a cookie sheet lined with parchment paper. Top with any and all things! Place in fridge to cool and harden. Break apart and eat slowly. You might want to eat the whole tray!

Turkey Stroganoff

And old classic meal. At least to me. But omitting all the bad stuff! Makes for a flavorful meal and super healthy especially with the zoodles in place of egg noodles!

1 lb organic ground turkey

1 onion diced

8 oz of sliced mushrooms

1 tbsp olive oil

2 fresh garlic cloves minced

2 tbsp wheat flour

2 tbsp red wine (optional)

3/4 cup bone stock or stock of choice

1 cup organic plain Greek yogurt

1/2 tsp thyme

Himalayan salt and pepper to taste 

Fresh parsley for garnish

1. Heat oil and sauté onion, mushrooms and garlic. 

2. Add turkey and cook till brown. 

3. Sprinkle top with flour and slowly add stock and wine. Stirring till mixed. Allow to come to a simmer. 

4. Add thyme, garlic, pepper and yogurt. Bring to a simmer. 

5. Serve with egg noddles or zoodles. Top with fresh parsley. 

Chocolate Almond Crust Peanut Butter Cheesecake

Not only is this a easy and delicious treat, but it's relatively guilt free!

Crust 

1 1/2 cups almond meal

2 tbsp unsweetened cocoa powder

3 tbsp coconut oil or butter softened

4 tbsp local honey

Mix together and spread (with hands) into a greased pie dish. Bake at 350 for about 10 minutes till slightly crisp. 

Cheesecake

1 block of organic 1/3 fat cream cheese

1 cup organic Greek yogurt

1/2 cup all natural peanut butter

1/3 cup stevia in the raw

1 tsp pure vanilla

Whip all together with mixer and spread on top of crust. Refrigerate before serving. 

(Melt 1/4 cup dark chocolate with 1 tsp coconut oil and drizzle top before serving!)

Whole Wheat Cinnamon Rolls

I find that a lot of the time (prob most of the time) we complicate recipes with lots of unnecessary things. 

I had a epiphany when planning my recipe to make cinnamon rolls for my husbands birthday. Pizza dough. The perfect dough. 4 ingriedients, fluffy, easy and would be great rolled. 

Let me just say. It didn't disappoint. 

To. Die. For. 

Dough 

4 1/2 cups whole wheat flour

1 tbsp yeast

2 cups hot water

4 tbsp local honey

1 tsp Himalayan salt

Filling

1 1/2 tbsp cinnamon

1 stick organic butter softened

1 cup organic sugar

2 tbsp whole wheat flour

Frosting

1 cup powdered sugar

1 tbsp organic butter 

2 tbsp organic milk

1 tsp pure vanilla extract 

1. Mix yeast with hot water. Then with paddle on mixer, slowly add honey, flour and salt. Mix till a ball is formed. Adding more flour if needed. Cover and allow to rise for about 30-45 minutes. 

2. While dough is rising, make cinnamon mixture. 

3. Roll dough onto a floured surface. I like to use a clean dish cloth, to me makes for easier clean up. Roll into a large baking sheet size. 

4. Spread cinnamon mixture onto rolled dough all the way to edges. Roll into a pin wheel and push edges down. 

5. With a serated knife, slice into about 1 inch thick rolls. (Makes about 12 rolls)

6. Grease a 9 x 13 pan with coconut oil and arrange rolls. I recommend making the night before and placing in fridge to rise overnight. 

7. Bake at 350 for about 30-45 minutes. 

8. Mix icing while baking and top rolls a few minutes after removed from oven. 

Enjoy!

Mexican Spaghetti Squash

Use whatever veggies you have to stuff theses boats! Top with plain Greek yogurt, fresh salsa, avocado, cilantro, and maybe a little cheese. 

1 spaghetti squash cut in half and cleaned out

4 cups of chopped vegetables to roast (I recommend pinto and or black beans, sweet peppers, tomatoes, zucchini, yellow squash, purple onion, butternut squash) 

1 tbsp homemade taco seasoning

2 tsp coconut oil

Himalayan salt to taste

1. In a shallow dish, place squash upside down in about 1 inch of water. Roast in over at 450 for about 30 minutes or till soft to the touch. 

2. In a separate dish combine vegetables with coconut oil and taco seasoning. Season with a little Himalayan salt and roast while the squash is cooking at 450. 

3. When both are cooked, stuff squash and top with desired toppings!

Enjoy!

Homemade Coconut Peanut Butter Reese's Cups

The possibilities are endless on what you can stuff into your own candy cups. Fruit, nuts, nut butters, coconut etc. Today I chose this!

1 cup dark chocolate chips

1 tbsp unrefined coconut oil

2 tbsp unsweetened shredded coconut

2 tbsp all natural peanut butter

1 tbsp unrefined coconut oil

5-6 Silicone cupcake liners 

1. In sauce pan melt chocolate chips with 1 tbsp coconut oil. Pour a layer of chocolate in silicone liners. Allow to cool completely.  

2. Mix together coconut, peanut butter and 1 tbsp coconut oil. I used a immersion blender to grind it all up or you can just stir together. Dallop a little on top of each chocolate layer. Allow to sit a minute. 

3. Top each liner with remaining melted chocolate. Put in fridge and allow to harden before serving. 

Enjoy!