I am so excited 🙆🏽 you guys have no idea how much chocolate I have thrown away, it should be illegal. I have experimented with this brownie recipe so many times and they have come out horribly🙊, until now!
These are super gooey, fudgy, moist and just plain delicious. Guess what else? There is no refined sugar added and no gluten 💃🏽 .
6 tbs coconut oil
1 cup EnjoyLife dark chocolate chips (use semi-sweet if you want)
1/4 cup cocoa powder
3 tbs Bob's Red Mill Paleo Baking Flour
Pinch of salt
1/2cup + 4 tbs Swerve Sweetener
2 tsp vanilla extract
Optional: add chocolate chips to the batter
Note: my oven is still broken so I am using my conventional oven, cooking time may be off.
In a saucepan, melt the coconut oil and chocolate chips. It should be a smooth consistency. Remove from the heat and set aside to cool.
In a medium bowl, beat the egg, sugar and vanilla extract until well combined. Add the cooled chocolate mixture and stir until combined.
Add the cocoa powder, salt and flour. Do not over mix though. You can then add extra chocolate chips if you want or nuts.
Bake at 350 degrees for about 20-25 minutes (my oven is broke, so keep an eye out, this was my guess on time)
Made fat bomb pork chops tonight with roasted broccoli and cauliflower.😋 Ingredients:
-1 medium yellow onion, peeled and sliced
-1 (8 oz.) package brown mushrooms, washed and sliced
-1/2 cup oil (I used olive oil, the recipe I found didn’t specify)
-3 medium boneless pork chops
-1 tsp. garlic powder
-1 tsp. ground nutmeg
-1 cup mayonaisse, no sugar added
-1 tbsp. balsamic vinegar
The broccoli and cauliflower were frozen and I just put them on a baking dish and coated them in olive oil, pink Himalayan salt, pepper and a little lemon pepper and baked them at 400 degrees for 30 minutes.
I cooked the onion and mushrooms in the oil until they wilted down on medium/low heat, pushed them to the side and added the pork chops to the pan seasoning them on both sides with the nutmeg and garlic powder. Once the pork chops were cooked all the way through I took them out of the pan and added the mayo and balsamic vinegar. Make sure you let the oil, mushrooms and onions cool a bit before adding the mayo and whisk the mayo in little by little not all at once or the sauce may break up.
Also I did use more pork chops because the ones I had were smaller and thinner, of course tweak everything to your preference and situations.☺️
I found this recipe on thatslowcarb.com
I hope you guys enjoy it as much as my family did...soooo good!! 😍🍽😋
Classic Filipino Leche Flan. Family recipe with my own twist. To make it creamier, I like to use just the egg yolks. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Preheat the oven to 350 degrees.
Make the caramel.
In a skillet pan over med high heat, cook together 1 cup granulated sugar and 1/4 cup water. Do not mix until it starting to caramelized. Make sure to keep an eye on it because sugar burns quickly. Once it starts caramelizing, keep stirring with a wooden spoon until it turns slightly dark brown. Then, transfer into a 9 inch round baking pan. Set aside to cool off.
For the flan:
9 egg yolks
1 can 14 oz sweetened condense milk
1 can 12 oz evaporated milk
9 tbsp granulated sugar
2 tsp Madagascar pure vanilla extract (For a coconut flan, just add 3 more egg yolks and 1 can 14 oz coconut cream. Make sure it's not coconut milk.) Separate the egg yolks from the egg whites. Slightly whisk. Then, add all the ingredients together and mix well. Pour into the baking pan.
Pour water in a separate baking pan. Place inside the oven. Then, carefully place the baking dish with the flan mix into the water bath. Let it bake for 45 minutes or until it only jiggles slightly in the middle when you try to shake the pan. Take it out and let it completely cool off before putting it in the fridge. I like it best to make the flan the day before so it can sit in the fridge over night. The caramel will get more syrupy.
I tried to get a better picture but was busy playing tic tac toe with twin A to the right and twin B to the left. 🤷♀️ Kudos to @ilfornello for coming out with an impressive vegan menu 🙌 #vegantakeover
#Watermelon Feta Salad with Balsamic Reduction. #recipe below!
. . .
1 small watermelon
4 oz fresh feta cheese
Handful of fresh mint
½ cup balsamic vinegar
Cut watermelon into small cubes or slices, place in a colander to drain excess liquid while you prepare the rest of the salad
Thinly slice cucumber
Thinly slice shallot
Cut feta into small strips
Heat a small saucepan to medium, once hot add vinegar
Simmer vinegar until it has reduced by half (about 10 minutes). It should reduce into a thick sauce
Distribute watermelon into salad bowls, top with cucumber slices, diced shallot, feta strips, pepitas, and mint to garnish.
Drizzle balsamic reduction over the salad. Serve immediately.