I’ve given up on coconut flour – that’s firmly in the too hard basket – it requires incredible patience and nearly a chemistry degree – and I have neither! Well no patience with cooking anyway – with people, that’s another story. I posted a coconut flour recipe run down on facebook last week from people who are far better at it than me – see it here.
My forte is melt and mix slices because they work like 99% of time – easy, easy, easy – and that’s the way I like it!
I was given an opportunity by the lovely people at nuts.com to explore the world of Almonds. And since I already use them in some of my cooking, this was a fun exercise to learn a little more and experiment with my cooking creations.
So you already know I’m quite mad about nuts as they pack quite a nutritional punch and Almonds are no exception. A quick look around about them claims they are high in biotin and Vit E and also have manganese, copper, Vit B2, phosphorus and magnesium. Also high in protein and good fats. Apparently they are good for helping diabetes, heart health, improve blood fats, weight loss and seem to be quite the miracle food. However you know me by now and unless eating them makes me feel good, I don’t necessarily believe all that’s written.
One of my favourite things about simple recipes is that you can sometimes just add one more ingredient to the mix and it completely changes it to a new taste sensation. And this is what happened here. I had Philly cheese in the house for some reason and was making my PB Protein Balls and my usual weekly batch of Chocolate Tweets and decided to mix it in and the result was a decadent ‘to-die-for’ dessert that’s super healthy!
After the crazy food of Christmas it’s nice just to go back to basics and make a few simple sweet snacky things that you can reach for when feeling peckish. There is none more simple than a toasty nutty fudge to keep your body happy with good fats and ward off the hunger pangs for a couple of hours.
Peppermint and chocolate is a fantastic combination and even more so when it’s refined sugar free, full of the good stuff and still tastes amazing! Howzat?
I put together this recipe last year but have made a slight change, as I didn’t like the way the coconutty part was a bit crumbly. Macadamia nuts to the rescue as their oil content helps the ‘stick it’ factor and mild taste takes on the flavour of whatever you put with it and ‘ta daah’ pepperminty slice perfection.
Christmas is coming! And the best news is, all your favourite dishes can be made in a healthy way without sacrificing the sensational flavours.
I have tasted the traditional White Christmas slice in the past and while it looked fantastic, one piece and I had an immediate headache and felt instantly tired like sugar tends to do to me. Not to mention wanting to eat the whole batch despite the pain!
So I whipped up a Slim Birdy original and oh my, tastes like the most amazing white chocolate without the hangover! Add this one to your Christmas cooking list…
I don’t know about the southern states but here in Queensland summer has hit with a vengeance. We’re having 30°C (86°F) days most days even though it’s only mid Spring. So hot weather calls for nothing better than a nice ice-cream and it’s even more perfect when the dessert in question doesn’t derail your health and weight loss ambitions. I like it!
Something so simple to make yet hits the sweet, savoury, satisfying rich taste that only peanut butter can do, all at once. And it’s low carb too, a healthy weight loss miracle!
And if it doesn’t have enough going for it already, I have found this base recipe to be so versatile, it can morph into other things such as a base for a slice, add dried fruit and nuts and they become bliss balls, cover in healthy chocolate and it turns into heaven… with many more adaptations to discover I’m sure, so let’s get mixing…
So I was remembering my younger days and my preference in chocolate was always the milk chocolate type, not dark as that seemed too bitter (didn’t know at the time it was the best kind, more likely to have any nutrients in it,) plus my taste buds were ruined with a sugar overload.
I can clearly understand the attraction now as I am not a dry cake or dry anything type of eater. I prefer everything rich, creamy, decadent, satisfying and the fat content in these types of cakes fits the bill.
And when I think of it – when I used to eat bread or rolls, I preferred the gooey middle and never the crust, if I ate chips as in fish and chips, I would always eat the soft ones and not the crunchy ones, if I do have dry cake I prefer it with a rich chocolate sauce on top and preferably cream, even if it’s salad the creamier the dressing the happier I am.