Dark Chocolate Truffles

Easy Dark Chocolate Avocado Truffles

Photo & Recipe From:  "Detoxinista"

Link:  http://detoxinista.com/2014/02/easy-dark-chocolate-avocado-truffles/

Original Site Includes:  Step-by-step photo instructions



 makes 12
Adapted from Apple of My Eye
Ingredients:
6 oz. dark chocolate (I used 67% chocolate chips)
1/3 cup mashed avocado (about 1 small avocado)
1/2 teaspoon vanilla extract
pinch of salt
2 tablespoons cocoa powder, for rolling (optional)
Directions:
Combine the chocolate, vanilla extract and pinch of salt over a double boiler, and melt until completely smooth. (I just use an oven safe bowl over my small saucepan for this.) Mash the avocado with a fork until no lumps are visible, then stir it into the melted chocolate mixture until smooth and thickened. Place in the fridge to set for 20 minutes, or until slightly firm to the touch.
Once the mixture has been chilled and is slightly firm, use a tablespoon to scoop the chocolate into 12 balls. Place them on a pan lined with parchment paper, and roll the balls between the palms of your hand to create an smooth surface. (Be warned: this can get messy!)Place the 2 tablespoons of cocoa powder in small bowl, and roll each truffle into the cocoa to coat.Serve at room temperature, but store in the fridge for a lasting shelf life.

Chocolate Chip Cookie Bites

The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)

Recipe & Photo From:  "Texanerin Baking"
 
Link:  http://www.texanerin.com/2012/04/grain-free-peanut-butter-chocolate-chip-cookie-dough-bites.html
 
Original Site Includes:  Substitution Tips

 

Ingredients

• 1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel¹
• 2 teaspoons vanilla extract
• ½ cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter - room temperature ²
• ¼ cup (80 grams) honey (commenters have used agave and maple syrup with success!)
• 1 teaspoon baking powder³
• a pinch of salt if your peanut butter doesn't have salt in it
• ½ cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)

 

Directions

1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
3. With wet hands, form into 1½" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
4. Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

Notes

1. My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
2. Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter. :)
3. If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Garden Salad with Lime Cilantro Dressing

Garden Salad with Lime Cilantro Dressing

Recipe & Photo From:  "Laylita's Recipes"

Link:  http://laylita.com/recipes/2008/02/15/garden-salad-with-lime-cilantro-dressing/

Original Site Includes:  Spanish version

Yield: For 6-8 people as a starter or side salad.

Ingredients:

• 1 head of lettuce, washed and leaves cut or torn into large pieces
• 2 tomatoes, sliced or quartered
• ½ red onion, thinly sliced
• 1 avocado, sliced or diced
• 1 tbs finely chopped cilantro
• Juice of 2 limes
• 2 tbs olive oil
• Salt and pepper to taste

Instructions

1. To make the dressing whisk the chopped cilantro, lime juice, olive oil, salt and pepper together.
2. Combine the lettuce, tomatoes, onions and avocado in a large bowl.
3. Toss the salad with the dressing and serve.

Notes

Add slices of grilled chicken or meat, or leftover salmon/shrimp to make this full entree style salad.

Nut Butter/Celery Boat

Nut Butter/Celery Boat

Recipe & Photo From:  "Greatist"

Link:  http://greatist.com/health/high-protein-snacks-portable

Original Site Includes:  31 Healthy Snack Ideas



Instructions:

Any vehicle for nut butter (almond, peanut, or cashew, perhaps?) is perfection in our book. Try loading a few celery sticks with 1 tablespoon of any nut butter topped with a few whole almonds or raisins (oh yeah, we went there). If you’re not a fan of celery, try scooping out the middle of an apple and fill it with a nut buttery surprise!

*Also try with raisins

Nut Butter/Banana Rice Cakes

Nut Butter/Banana Rice Cakes

Idea & Photo From:  "Greatist"

Roasted Brussels Sprouts

Roasted Brussels Sprouts with Pecans

Recipe & Photo From:  "Real Simple"

Link:  http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-brussels-sprouts-pecans-00000000006807/index.html?crlt.pid=camp.SrL3nf1ohF3D

Original Site Includes:  Nutrition Information

Serves 8| Hands-On Time: 15m| Total Time: 40m

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved
• 1 cup pecans, roughly chopped
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• kosher salt and black pepper

Directions

1. Heat oven to 400° F. On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn the Brussels sprouts cut-side down.
2. Roast until golden and tender, 20 to 25 minutes.

Vietnamese Summer Rolls

Vietnamese Summer Rolls with Avocado & Mango

Recipe & Photo From:  "Inquiring Chef," Jess Smith

Link:  http://www.inquiringchef.com/2013/07/22/vietnamese-summer-rolls-with-hoisin-peanut-dipping-sauce/

Original Site Includes:  Step-by-step Photos & Nutrition Information

Serves: 6

Ingredients

• 1 package (about 20) round rice paper wrappers (see note)
• 1 head romaine lettuce, torn into pieces
• 1 bunch fresh basil leaves (Thai basil will work best, but any other variety will do)
• 1 red pepper, cut into thin strips
• 1 carrot, cut into thin strips
• 1 cucumber, cut into thin strips
• 1 mango, cut into thin strips
• 1 avocado, cut into thin strips (squeeze a little lemon over this if you won’t serve it right away)
• Hoisin-Peanut Dipping Sauce (recipe below)

Instructions

1. Set out all ingredients listed above. Just before serving, soak 1 rice paper at a time in water until it becomes oft and shake to drain. Lay rice paper out on a large plate or cutting board. Add ingredients of choice in a line across the lower quarter of the paper in the following order – lettuce, basil, red pepper, carrot, cucumber, mango, avocado.
2. Close the rolls by folding the left and right sides of the paper towards the middle and rolling up tightly from the bottom of the roll.
3. Serve immediately with Hoisin-Peanut Dipping Sauce.

Notes

Rice paper wrappers can be found in the Asian section in most grocery stores with other dry goods - most often they are labeled as Thai or Vietnamese. The kind used for this recipe are never refrigerated or frozen. They are crisp like a cracker when you buy them but become soft and pliable when soaked in water for a minute.