Tag Archives: recipe

‘Nacho’ Brussels Sprouts

Sometimes you just want to eat something quick, easy, and comforting.  This particular time I wanted comfort food but I also wanted to use up my leftover Brussels sprouts.  I think you could do this with pretty much any leftover roasted vegetable with delicious and healthy results.

Print Recipe
'Nacho' Brussels Sprouts
Course Side Dish, Snack
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
Course Side Dish, Snack
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. When I make this it is usually with leftover roasted veggies, but if you're making it from scratch, chop the Brussels sprouts into thirds, toss with avocado oil, and roast in the oven at 400 degrees for about 20-25 minutes. If the veggies are already cooked, pan fry them with a small amount of avocado oil until heated.
  2. Toss Brussels sprouts with taco seasoning until evenly distributed.
  3. Place Brussels sprouts on an oven safe platter and sprinkle with cheese.
  4. Broil in the oven until cheese is melted through and starting to bubble.
  5. Slice avocado and add sour cream and salsa to a plate.
  6. Slide Brussels sprout 'nachos' onto the plate and enjoy!

Mug Cake – Seriously, a cake in a coffee mug!

It was my dad’s birthday and while I couldn’t celebrate with him as he was in sunny Phoenix, the occasion got me to thinking about cake and how I might like to have some.  I had seen recipes frequently for ‘cake in a mug’ that you can make ‘in minutes,’ but I had never tried making them.  To be honest, I really doubted they would turn out very well.  I wanted to make one that is grain free and sugar free so that Berrik could enjoy it, and I wanted it to be easy and failsafe.  This recipe is so fast and so simple.  I was shocked at how delicious it tasted! Because we try to avoid refined sugar in our baking, I typically use Xyla Xylitol-Xylitol Sweetener . It’s quite sweet, has zero net carbs, but doesn’t have the weird aftertaste that stevia often does.

Print Recipe
Mug Cake
When you need a single serving of cake - either because the cake being served does not meet your dietary requirements, or just because you need a treat, this 5 minute mug full of chocolatey joy is the perfect solution.
Course Dessert
Prep Time 4
Cook Time 1
Servings
Ingredients
Course Dessert
Prep Time 4
Cook Time 1
Servings
Ingredients
Instructions
  1. In a small bowl combine all dry ingredients and mix well.
  2. Crack egg into another small bowl and whisk until frothy.
  3. Add remaining wet ingredients to egg and stir to combine.
  4. Add wet mixture to dry mixture and mix until just blended.
  5. Scrape batter into a mug well greased with coconut oil. I used a larger latte mug that has a bigger bottom. Using a regular mug should also work fine, but it may impact cooking time slightly, and may make it more challenging to remove the cake from the mug.
  6. Put in microwave for approximately one minute. Every microwave is different so you may want to start at 50 seconds and then microwave in 10 second increments until the centre of the cake is slightly springy to the touch.
  7. Optional toppings: Top with whipped cream, cream cheese frosting, peanut butter frosting, fresh berries, berry coulis or anything else you can imagine that would go well on chocolate cake. I feel as I could come up with 25 options!
  8. Either add toppings directly to the mug, grab a spoon and dig in, or gently remove the cake from the mug, add toppings and enjoy!

Dairy-free Sugar-free ‘Ice Cream’

My kids like ice cream. Don’t all kids? But in a no sugar, low dairy household, ice cream or any of its non-dairy substitutes are not workable. I’m not the first person to make a frozen dessert from bananas, so no accolades for originality here. That said, the version we make is beyond delicious so I wanted to share.

Ingredients 

Frozen ripe banana chunks. (Whenever you have overripe bananas, peel and cut into 2.5cm pieces and then freeze)  Approximately 1.5-2 bananas per serving.

1 tbsp peanut butter (or any nut/seed butter) for every 2 bananas

1tsp vanilla (optional)

1/2 tsp cinnamon (optional)

Directions

Throw all ingredients into a high speed blender and blend until smooth.

Scrape the deliciousness into a bowl (I prefer stainless steel) and put in freezer for an hour or two until it is the consistency of ice cream.

Scoop into a bowl and top with whatever toppings you like. We used chocolate sauce made from my chocolate recipe, poured it on and sprinkled with crushed peanuts.

 

No Bake Haystack cookies – Sugar free, gluten free, simple, and delicious!

A couple of days ago I was making dinner (and it was a less than impressive dinner).  I was thinking about my youth and eating haystack cookies with Muriel (her favorite cookie, and my favorite ‘second mom’).  I was thinking it would be great to have a ‘Berrik’ friendly version of that cookie for the holiday season, although considering that cookie is literally more than 1/2 straight sugar, I wasn’t sure it would be possible.  So, while my uninspired dinner was cooking, I started mixing up some ingredients to see if I could make this cookie work.  The result was incredibly good.  Surprisingly good for a first run at it.  I took a few of them to the dance studio and shared with a couple of my dance mom besties (and a dance dad!) and they were met with approval.  Granted, the one mom was dying of hunger as she had yet to eat dinner…. but still, I think everyone thought the cookies were pretty good.  They were quickly kid approved in my house.  So I knew I was on to something good.  I wanted to try the recipe again, with a few minor adjustments though, before I posted it.  Yesterday I tried it again, made a few minor changes, and I think it’s pretty good.  My kids love the cookies, so ultimately that is always the goal for me!

You will see there are many substitution possibilities – that’s the beauty of this cookie.  The base of it is delicious, and the addition options are pretty much endless so you can adjust it to your own tastes or to accommodate food sensitivities/allergies.

The ultimate test would be for Muriel to try them and approve!  I may have to send her some.

Ingredients:

NOTE: The cocoa is not in the photo… I forgot.  But it’s the second most important ingredient. So don’t forget it.  🙂

1 cup  Date Paste

3/4 cup cocoa

1/3 cup coconut oil

1/2 cup coconut milk (or any other kind of milk you’d like to use)

1 tsp cinnamon

1 tsp vanilla

2 cups gluten free large flake oats

1 1/2 cups long flake coconut

Approximately 2/3 cup of whatever other additions you’d like to add.  I have done 1/3 cup pumpkin seeds, plus 1/3 cup walnuts, and in another recipe 1/3 cup pumpkin seed plus 1/3 cup chopped peanuts.  The options are limitless.  Dried fruit would be good also  Alternatively you can add more oats or coconut if you’d prefer instead.

Directions:

Heat up the date paste, coconut milk and coconut oil over low heat until melted and mixed together. Let cook for 2-3 minutes while stirring.

Stir in cocoa, cinnamon & vanilla and continue stirring over low heat until well mixed.

Remove from heat and add oats, coconut and whatever other add ins you are using and mix well.  It should be just sticky enough to hold together.  Add more coconut and/or oats a little at a time if it seems too sticky.

NOTE: Taste the batter at this point.  If you are more accustomed to a sweeter cookie and that is your preference, add pure maple syrup or gently melted raw honey to taste.  I would start with 1/4 cup and go from there.

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Use a small cookie scoop or just roll by hand and place on parchment paper to cool.

After about an hour, put into an air tight container with parchment between the layers and refrigerate.  These freeze well also and taste really good frozen (which means that trips down to the freezer become a regular part of the day for me!)