Chocolate Chia Seed Truffles

February 13, 2013 Arielle

A holiday dedicated to chocolate and pink makes me all giddy inside.

I'm was so close to buying myself a box full of See's candy, you know the ones covered in those chocolate jimmy sprinkles? But then I had to remind myself that I've finally noticed my hips are somewhat shrinking from having baby number two...And I really really want to fit into a cute pair of colored jeans by spring. Pink ones preferably...with glitter. I think my 2 year old has a pair.

Cute?

So I figured I would make a truffle that would still give me that sweet taste without making my butt looking like a large pink jaw breaker in those pink skinny jeans...

And a what a jaw breaker that would be to see something like that...

Chocolate Chia Seed Truffles

makes 12-15 small truffles

Ingredients:

20 pitted dates

1/4 c. + 1 TB. chia seeds

1/8 c. cocoa powder

(For rolling)

grated chocolate-I used 90%

sprinkles

Directions:

1. In a food processor, blend all ingredients together until fully blended and a round ball of dough forms. Make sure there are so chunks.

2. Roll a ball of dough about 1 inch thick. Roll it in grated chocolate or sprinkles. Keep in air tight container in the fridge, or cool place.

If you ask me, Boo's definitely up to date with what's in style...

Pink glitter pants with sprinkled lips...Sounds like the perfect Valentine's Day look to me! :)

Black Berry Goat Cheese Bruschetta

January 9, 2013 Arielle

Yesterday was the first day that I was actually able to 'cook' a meal in a kitchen.

It was also the first day I went grocery shopping in 3 weeks.

And finally it was also the start of the new season for The Bachelor.

Yesterday was like Christmas all over again.

We are still staying with family and haven't moved to our new state/house just yet, but I begged my mom to let me go grocery shopping for her and make dinner because I was starting to go bananas. Is it normal that I want to grocery shop and make dinner, probably not? But I've also been switching between 2 different sweat pants in 3 weeks, and I'm beginning to look homeless so at this point I've lost any sense of what's normal.

Another repeat outfit:

I'm pretty sure every picture I've posted on Instagram in the last few weeks has shown Boo in the EXACT.Same.Dress.

This time it's not a lack of clothes, but more of a "I'm going to wear my Princess dress every day I don't care what you say, and if you won't let me I'm going to make you regret it by throwing a huge tantrum..."

At this point, our family is just down right aDORable...

But even if we wear the same clothes and people are starting to feel sorry for us, it doesn't mean the food we eat has to resemble our appearances in any way. In fact we prefer our food 'pretty'.

It means we haven't given up completely.

(Inspired from Pink Pistachio)

Ingredients:

1-2 bruschetta baguette*

2-3 TB. melted coconut oil

1/2 orange (rind included)

1 c. fresh blackberries

2 TB. honey

1 8 oz brick goat cheese

2 ripe pears

Balsamic Vinegar

*I bought my loaf from Trader Joes, it was long and skinny. It made about 25 pieces of bruschetta. You could easily buy two loaves and still have enough cheese mixture for the second loaf. If you want to only use one loaf, you can either cut the recipe in half for the cheese spread or use a larger amount on top. If at all, you will have left overs for toast, bagels, sandwiches, oatmeals, etc.! :)

Directions:

1. Cut the loaf into thin slices, and set aside.

2. In a food processor add the orange, including the rind, and process until there aren't any large chunks left. Add in the goat cheese, blackberries, and honey and pulse a few times until everything is combined. Do not over process. Add cheese mixture to a bowl and set in the fridge until ready to use.

3. Melt your coconut oil, then spread a thin layer on the front and back of each slice of bread. Toast bread in a grill pan, or regular pan, until both sides are golden and somewhat crispy. Let the bread cool.

4. While the bread is cooling, slice the pears into thin slices. Grab the cheese mixture out of the fridge and spread a nice helping on top of the bread slice. Add a few slices of pears, then drizzle with balsamic. (A really good thick balsamic works best!) Serve immediately.

I'm looking forward to that day when I can open up that box that holds all my other clothes in it.

Let's hope it didn't get lost in the transition because that would mean more sweat pants...

Actually that would mean I would have to buy new clothes, so on second thought...Screw that old box of clothes. I hope I never see it again.

Give Me Some Energy Granola Bars (No Bake)

December 4, 2012 Arielle

Tomorrow (Or Today if you are reading this on Tuesday) we are going to Disneyland.

You can't even begin to understand the excitement that is generating through my body at this moment. Each time that I've been to Disneyland in the past years, I've been pregnant. Which means each time I've smiled my way through Dumbo, Pirates, and the Carousel. All the while my husband runs around like a 5 year old hopped up on churrrrros smiling his way down every drop, turn, twist, and other exciting rides as I sit back and watch.

Not this time my friends.

Although my tolerability (word?) might have changed, and I may find myself looking for the nearest bathroom after one 'exciting' drop off of splash mountain, I plan on enjoying all that I missed out on! I will prevail...I will have the energy!

And I will have a Churrrrro.

Give Me Some Energy Granola Bars (No Bake)

Ingredients:

1/4 c. crunchy peanut butter (natural)

1/4 c. coconut oil

1/3 c. honey

1/4 c. maple sugar (you can sub brown sugar, date sugar, or coconut sugar too)

1 tsp. vanilla

2 c. oats

1 c. brown rice cereal

1/8 c. ground flax seeds

1/8 c. chia seeds

1/4 c. chocolate chips (you can sub chopped dates, cocoa nibs, chopped nuts)

Directions:

1. Prepare an 8x8 baking dish with parchment paper and set aside. In a medium bowl add oats, cereal, flax seeds, and chia seeds.

2. In a sauce pan, heat PB, oil, honey, and sugar. Bring to a boil, then reduce to a simmer and stir often for about a minute. Remove from heat, stir in vanilla. Pour liquid into the medium bowl and mix all ingredients together until fully coated. Pour ingredients into pan and press firmly and evenly into pan. Press in chocolate chips on top.

3. Set in the fridge for at least 30 minutes to harden. Cut and individually wrap and store in an airtight container. (I keep mine in the fridge, then let them sit out a little bit before eating.)

I've already wrapped and packed these bars for tomorrow just in case I find myself drifting off while waiting for a ride that pregnant people aren't allowed to ride on.

It's.Going.To.Be.Sick.

Maple Sugar Sweet Potato Wedge Fries

December 3, 2012 Arielle

“This recipe is the perfect side dish to pair with dinner when you are looking for something that everyone will eat! I love adding sweet and savory touches to sweet potatoes because it really brings out their flavor and definitely helps attract the taste buds for the pickiest eater.”

This recipe made it’s blog debut in 2012, back when I only had one child and I thought life was hard… ;)

{But dang, isn’t that Baby Boo cute. I sure to miss her two year old naughty-ness. I would trade her third grade homework any day to have a moment with her tiny self again!}

Since then I have been making this recipe for years. I love to make it as a side dish pretty much with anything because my kids will eat it and I feel good about my self when they eat vegetables and not Pop Tarts. ;)

This recipe is also so versatile. You can dice them, chop them, change the spices, add a squeeze of lime juice, or even a little pure maple syrup! You won’t regret adding this to your weekly dinner menu, that I can promise!

If you’ve never worked with Maple sugar, it’s similar to coconut sugar. If you have never worked with either sugars, they are basically natural and unrefined sugars vs. regular white sugar. I love to use them in place of regular sugar when cooking because it is much more pure.

Maple Sugar Sweet Potato Wedge Fries

Ingredients:

2 large sweet potatoes-skined and cut into fries/wedges

3 TB. olive oil

3 TB. maple sugar OR coconut sugar

1/2 tsp. paprika

1/2 tsp. chili powder

1/4 tsp. nutmeg

1/2 tsp. pepper

salt to sprinkle on top

Directions:

Preheat your oven to 350 degrees.
In a small bowl, mix together the sugar and spices, minus the salt. Set aside.
Line a large baking sheet with parchment paper. In a large bowl, add your potatoes. Drizzle in oil, then using your hands, toss the fries to coat the oil.
Sprinkle in the spices, and toss again to coat the fries evenly.
Pour onto a baking sheet, making sure they all lay flat and are not on top of each other.
Sprinkle with sea salt.
Bake for 15 minutes.
Remove from the oven, flip the fries, then bake for an additional 5 minutes.
Enjoy!

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Easiest Pico De Gallo Salsa...Ever

October 29, 2012 Arielle

Salsa is like one of my favorite foods.

It has tomatoes, which is the main ingredient in Ketchup, and like, you can put that crap on anything.

Then there is cilantro, which if you ask me, somebody should make a cilantro scented candle. I'd buy it.

Salsa is just so versatile, and it can dress up any dish that is lacking that va va voom factor. For example, if you had a really hard day and you changed one too many dirty diapers and spit up messes, therefore you are making cereal for dinner...Well, it sure makes your husband happier when you tell him there is fresh pico salsa in the fridge.

Just make sure you have chips.

Because just cereal and just pico de gallo salsa really aren't the greatest together. That is unless it was cereal and ketchup.

That DEFINITELY goes.

Pico De Gallo Salsa

*This is the easiest salsa EVER. It takes all of about 5 minutes to make and it's super fresh! It is best served that day, otherwise it won't do well after 24 hours. It begins to taste funky and your fridge will start to smell like onions :)*

Ingredients:

2 large round firm tomatoes, not from the vine. *Preferably organic*

1 bunch cilantro

1/2 small onion

1 jalepeno

1 lime (zest and juice)

salt and pepper

Directions:

1. Dice your tomatoes, onion, and jalepeno into small chunks. (Remove seeds from pepper if you don't want it spicy.) Chop up your cilantro into small pieces, then add the ingredients into a bowl. Add zest and juice of 1 lime, sprinkle of salt and pepper then toss everything until combined. Add more S/P for desired taste.

Here is a little tip I might add with this salsa...

Pico De Gallo=Sexiest Breath Ever!

Homemade Pumpkin Puree + Video Tutorial

October 16, 2012 Arielle

So here's the deal.

Pumpkin season is like a food bloggers Christmas...Am I right?

We load up on canned pumpkin, bake muffins, pies, cookies, pasta dishes etc.

We freakin' love it.

Then the other day at Costco when I was considering buying the 90 oz. of canned pumpkin puree they were selling, I realized that the pumpkin in the can obviously wasn't fresh. And who knows how long it had been sitting in those cans.

More importantly I was planning on loading up on the puree for baby food in the future, but then I realized that was definitely not ok...

Canned pumpkin puree is great ... But fresh pumpkin puree that's in season...

It's phenomenal. I mean, it's practically a different color than the canned puree. That right there should say something.

So for those of you interested in how to make your own puree, whether your going to cook with it or feed it to your baby, here is a simple how to.

And if the pictures aren't enough, I put together an incredibly embarrassing video tutorial for you to see.

Merry Christmas.

First your going to start with a small pumpkin. I believe they are called sugar pumpkins, but I really don't know. Neither did the guy working in the produce section...So it's all good.

Just make sure they aren't the large jack-o-lantern pumpkins.

After you have washed the pumpkins, cut the stems off the pumpkins.

My knife is about as sharp as a butter knife, so this counted as an arm workout for me.

Then cut the pumpkins in half.

Next your going to scoop out the seeds, or as Baby Boo calls it, the yucky stuff...

Save the seeds people...save the seeds.

Roast them, and then coat them in chocolate. Then buy me a diamond ring because after that you will love me forever.

Next preheat your oven to 350 degrees. Place the pumpkins face down, or face up, on a baking sheet and bake in the oven for about 45 min to an hour...or until the pumpkins are soft and you can poke them with a fork.

They will brown and the skins will shrivel a little when they are done!

Using a spoon or your hands, peel off the skins.

Discard the skins and add the rest of the pumpkin into a blender or food processor and process until creamy.

Note #1: Some pumpkins are more dry then others. Don't worry, this is perfectly normal. Just add a few TB of water until you reach the desired consistency!

Note #2: Some pumpkins are more mushy than others and when blended into a puree it might seem TOO watery. Don't worry, this is normal too! :) Just strain puree through a cheesecloth!

Store in the fridge for about a week, or store in the freezer for 6 to 8 months!! Just add about 1 c. of the puree to a plastic bag and flatten it out and lay it flat in the freezer!

Perfect for baby food!

Check out the wacky video to go along with it:

And don't you worry my little pumpkins, I've got pumpkin recipes coming up to go along with this puree!

But in case you can't wait, here is a favorite one from last year!

Pumpkin Hot Chocolate

Be back soon for more pumpkin madness!

Little Chickpea Food Wednesday: Strawberry Basil Chickpea Salad Sandwiches

September 19, 2012 Arielle

Today I have not sat.

Not on the couch, nor the floor, or the rocking chair, and definitely not in my bed.

(And if you are wondering if I've gone to the bathroom, that's I think a no...)

I ate my meals standing up while I did the dishes, swept the floor, and fed a baby.

And I'm pretty sure the above sentences are run-on sentences.

Even my grammar doesn't know when to slow down.

One thing I have noticed since Sweet Pea was born is that there is more things to accomplish than ever, and I don't have enough hours in the day to do it. There is always a mess to clean, a dish to put away, and a mouth to feed.

But one thing I'm realizing is come 8:00 at night when the littles are sleeping, and my house is still not as clean as I want it to be....

Is that I've spent more time washing dishes, than reading books to Boo.

I've put toys away again and again, instead of using them to play and interact with Sweet Pea.

I suck.

Ok, that's pretty harsh...But that's how I've been feeling.

Sometimes I feel like I need to do it all. When in reality, I don't...

All I really need to do is be with my kids.

They don't care if the toys are everywhere, in fact they would probably prefer they were.

They aren't upset if there are dishes in the dishwasher, they just want me to sit and play tea party/picnic with them.

And come dinner, they don't want me to hand them the I-Pad so they can be entertained while I cook...

They want to sit on the counter and help, taste each food item, and laugh with Mama.

And in that moment, your child has not only made you proud by trying celery and cashews, but you've done something with dinner time that is very special.

Food is meant to bring people together, and cooking with your kids does exactly that!

Strawberry Basil Chickpea (or Chicken) Salad

Ingredients:

2 cans chickpeas, drained and rinsed OR 2 c. shredded cooked chicken OR 1 can chickpeas and 1 c. shredded cooked chicken

1 c. diced strawberries

1/2 c. grapes diced

1/3 c. diced cashews

1-2 stalks celery diced

1/4 c. finely chopped basil

salt and pepper

Dressing:

2-3 strawberries

2 TB. plain hummus

1 TB. balsamic

1 TB. maple syrup

2 TB. mayonnaise (We make homemade) , veganaise, or greek yogurt

Directions:

1. If using chickpeas, pour them into a bowl and mash up with fork. Toss in the rest of the ingredients.

2. To make the dressing, mash the strawberries with a fork. (I used my hands to mash it really well too.) Whisk in the rest of the ingredients and fold into salad. Sprinkle with salt and pepper to taste.

3. Serve in a sandwich, on top of a salad, etc..

To me...

A delicious dinner, a happy family, and a messy house is the BEST way to end any day!

********************************************************

This has been part of a series of post called Little Chickpea Food Wednesday!

Check out other Little Chickpea Food Post:

Banana Pudding

Deconstructed Omelette

Little Chickpea Food Wednesday: Snack Time- Banana Pudding

August 29, 2012 Arielle

Guess who is getting their very first hair cut today?

That's right!

I am happy to announce that she will no longer look like a homeless kid whose been running the streets begging for someone to buy her a donut.

Nor will she be confused with the child from the jungle book who hangs out with wild animals and walks barefoot in the dirt.

She will finally be able to see where she is going, and stop running into walls, tables, and chairs.

And more importantly I, her mother, will have to stop holding onto the fact that she's no longer a baby and big headbands and bows can't hide her baby rats nest hair forever...

Oddly enough I am actually excited for her newly styled hair...However, I am dreading the process.

Let's just say one press of the wrong button and she will go all Diva on you screaming obscenities such as, " You're bein' naughty, Go on timeout!" All the while pointing her cute little finger at you with a smirk on her face.

100% sass I tell ya...

Which is why in honor of Little Chickpea Food Wednesday:

I've decided to share a sweet treat/snack idea that can come in handy when your child needs some encouragement...

Or bribery...However you want to put it.

Banana Pudding

Makes 2 cups

Ingredients:

1 avocado-cold (set in fridge an hour or so before)

1 1/2 bananas-cold (set in fridge an hour or so before)

4 TB plain greek yogurt or 4 TB coconut fat from can

2 TB liquid sweetener of choice

1-2 TB non dairy milk

1 tsp vanilla

Directions:

1. Blend everything in a blender until creamy.

If you hear on the news of a young mom who was sent to timeout for eternity well then you can probably assume things didn't go as planned.

And if that happens, you can also assume that the little child running down the street in nothing but a diaper, fake plastic heels, and a huge knot in the back of their hair is none other than...

Boo.

**If you like the idea of avocado pudding, check out the Chocolate Version HERE**

Little Chickpea Food Wednesday: Deconstructed Omelet

August 22, 2012 Arielle

I get a lot of questions about the type of food I feed Boo, and how she does with healthy choices.

(Let's not forget she has her own opinion on healthy eating, which I wouldn't suggest following.)

A while back I did a week long series all about toddler food and picky eaters. (If you haven't checked it out, please do!)

But I feel like I need to do more than just a week long series and share some of the things that Boo eats on a weekly basis. That's why Every Week on Wednesday, I'm going to have a toddler food post called:

I'm hoping that I can share some of the things that have worked for us each week, whether it be:

I can't promise that it's going to be all unicorns and roses, and everything I post that Boo likes your child will like. You see, most likely getting Boo to eat some of the food took some MaJoR convincing, and a little Mickey Mouse hot dog dance to get her to try at least one bite...

But alas I'll share that all, and hopefully you will learn that there is no need to run to the nearest golden arches to save your sanity.

(Or in Boo's case, the nearest self serve Fro-Yo...)

Ok, so let's begin!

Today I'm going to start off with the most important meal of the day...

Boo is at that stage where she doesn't like her food put together, if that makes sense.

So for example, she would refuse to eat an omelet because in her eyes it's too un-familiar and complicated. So instead, I take everything that would be in her omelet and put it all separately on her plate.

Did I mention she's 100% Diva?!?

(If your toddler is fine eating it all together than by all means do so!)

Before I talk about the omelet, I should mention I try and incorporate each of the following into each meal. (Key Word: Try)

In this meal I am missing the grains, but I usually will makeup for that in the snack a few hours later so that's ok.

For the veggies and fat I used cherry tomatoes and avocado. Boo LOVES both, so I knew this would be easy to get her to eat!

(She's been eating avocado since 6 months, and recently after introducing her to tomatoes multiple times, she loves tomatoes.)

Berries is another favorite of Boo's. She could eat a whole flat of berries no problem...So could I.

(You can guess where our money goes...)

Obviously that was an easy one to get her to eat...

For the scrambled eggs, I cooked them in a little bit of coconut oil.

You must try eggs cooked in coconut oil!! It's amazing!

She was a little hesitant at first to eat the eggs, but I offered her a 'Big Girl' fork that was pink, and she was really excited to use it for her eggs. It's the little things for Boo that make eating not so stressful for her.

There you have it!

If there is anything you would like to see on Wednesdays, let me know!!

P.S.

I just love this little girl... :-)

No Bake Dark Chocolate Almond Balls

August 20, 2012 Arielle

Life has definitely changed in our little household since Sweet Pea made her arrival.

Luckily I've had my husband off work all week to help me, but today is his first day back and I'm worried that he's going to come home and find me covered in breast milk and Boo's lunch, wearing what I've worn since thursday. (Wait? I've been like that all week...)

For those of you wondering how Boo is doing, I would say she is adjusting as expected.

She has gotten WAY louder, and I find that she screams at the top of her lungs even when she is just playing. Not to mention she has refused to sit down and eat any meal, and today she told my husband he was 'Pissing her off...'

Luckily she hasn't taken her anger out on Sweet Pea, but instead her bedroom door, which she slams a few bazillion times a day. I swear she was two before the baby was born, and now she is 16 year old me. I'm almost tempted to take her door off the hinges, just like my mom did.

I'm just afraid to 'Piss her off...'

Luckily, Sweet Pea is one sweet and innocent baby girl. She sleeps a lot, and I'm not really sure how to handle that. I keep expecting her to wake up all the time, but she just continues to sleep. I pray it continues, but I'm expecting it to stop once the husband goes back to work...Did I mention I never slept as a child?

Karma.

As for cooking and spending time in the kitchen, I haven't really done much besides making quick breakfast and lunches. I've had a wonderful bunch of friends who have been bringing me dinner since we got home from the hospital, and I don't want it to end. I'm considering paying them to bring me dinner every night.

I have however been craving chocolate like it's nobody's business, and I obviously blame it on the hormones. After giving birth, you basically go through 'that time of the month' symptoms times a bazillion. My husband can vouch for this because today I cried just reading stories to Boo.

Dang you Mickey Mouse books...So fllippin' touching.

I think I need a long nap and chocolatey cookie.

It's the right thing to do.

No Bake Dark Chocolate Almond Balls

Makes 12-16 mini balls

Ingredients:

1/2 c. honey

1/2 c. Dark Chocolate Almond Butter (or homemade nut butter of choice)

3/4 c. brown rice crisp cereal

1/2 c. chopped pretzels

1/4 c. diced craisins

1/4 c. cocoa powder (could sub chocolate protein powder)

(Optional to roll balls in: shredded coconut, cocoa nibs, cocoa powder, grated chocolate, etc.)

Directions:

1. In a microwave safe bowl, heat oil and nut butter for 45 seconds to a minute. Whisk together until creamy, then fold in the rest of the ingredients until fully combined.

(This will be an effort since it's pretty thick and sticky.)

2. Using a small ice cream scoop, scoop mini balls and place on cookie sheet with parchment paper. The balls will be really sticky. To help with this, you can either roll them in cocoa nibs, cocoa powder, grated chocolate, shredded coconut, etc...

3. Place in the freezer for 10-15 min, then transfer to fridge and store in a covered plastic/glass container.

These have been a life saver! They are so rich and decadent, I almost feel like I'm eating a piece of Sees Candy.

Almost. :-)

Have a great start to your week! I'll be back soon with a new series of Toddler food! Can't wait to share the details!! :-)

Zucchini Bread

July 17, 2012 Arielle

It's been a while since I've spent some good quality time in my kitchen, especially to bake something.

The farther along I am in this pregnancy, I find my self bending and moaning with every cramp and movement of my VERY wiggly chickpea. Not to mention, I have to stand sideways at the counter since my belly gets in they way.

Standing sideways=Awkward position=Knocking things over=Swearing in front of your two your old..

And we all know how that turns out...

Recently I've had a hankering to make some sort of sweet bread to have on hand for breakfast/snacks. I've been there done that with banana bread, and wanted to share my favorite recipe for zucchini bread.

I love adding shredded veggies into breads (like zucchini, carrots, squash etc.) because not only does it add a healthy does of veggies and their nutrients, but it also brings about a moistness to bread that I LOVE.

Top that off with a sprinkle of chocolate chips and a healthy spread of nut butter and you have a pregnant lady's best friend!

Zucchini Bread

adapted from Baby Cakes

Ingredients:

2 c. spelt flour

2 tsp. baking powder

2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. nutmeg

1/4 tsp. salt

1/2 c. maple syrup

1/2 c.coconut oil (melted/cooled)

3/4 c. non dairy milk (I used canned coconut milk)

1 1/2 TB. vanilla extract

2 c. shredded zucchini

1/2 c. chocolate chips

Directions:

1.Preheat oven to 325. In a medium bowl, whisk dry ingredients together. Next whisk in the rest of the ingredients except zucchini and chocolate chips. Fold in the zucchini and chocolate until incorporated.

2. Pour batter into prepared bread pan (I used a 4 mini loaf pan) and bake for 55-65 minutes, or until bread is cooked all the way through. Let sit in pan for about 10 minutes, then transfer to wire rack and let cool. Wait to cut bread until cool.

By cool, I really mean still a little warm. Eating fresh bread warm is way better than eating it when it's 'cool'...Am I right, or am I right? :)

By the look on her face, I'll take that as a HECK yes! :)

Chocolate Sun Butter Pretzel Cups

June 5, 2012 Arielle

My husband is so silly, bless his heart.

He's not a big dessert eater, and although I find this incredibly strange (;-]), I'm semi-grateful for it. If he demanded cookies and sweets all the time, we all know who would be gaining the weight in the house. Trust me, it wouldn't be the hubby...He's got GREAT metabolism haha!

One of his favorite candy's is Reeses Peanut Butter cups, along with any PB candy bar in general. And every so often during grocery shopping, I'll catch him throwing a box of Reese's Pieces Cereal into the shopping cart...

He's like a 5 year old trapped in a 30 year old's body.

So for Father's Day this year I figured, along with a brand spankin' new pair of white shoes to add to his already embarrassing collection, I would throw a few of these bad boys along in the mix just to spoil his precious little heart even more.

I must add that he has already taste tested these and wanted me to tell you these are the best things I have ever made.

He must REALLY want a new pair of white shoes...

Chocolate Sun Butter Pretzel Cups

3 Ingredients

Makes 6-8 large or 12-14 mini cups

Ingredients:

1 c. dark chocolate chips, or 1 c. chopped dark chocolate bar

1/2 c. sunflower butter

1 c. pretzels

Directions:

1. Melt chocolate in a double broiler until completely melted and creamy. A double broiler will look something like this:

A pot with a heat proof bowl on top. You simply turn the stove on, fill the pot with water and place on stove, then add the chocolate chips in the heat proof bowl and place the bowl on top of the pot. Continue to stir the chocolate chips around until they are melting. Then remove the pot from heat and continue to stir the chips until they are completely melted.

2. Grab a muffin tin and place muffin liners in side. Using a spoon, place a dollop of melted chocolate in the bottom of the muffin liners. Then take a pastry brush, and brush chocolate along the sides of the muffin liners. You don't need it super thick, but thick enough so it will hold up the middle. You will have left over chocolate, which will be used later on.

3. Place the muffin liners in the freezer for about 10 minutes, or until the chocolate has hardened, then remove and get ready to fill.

4. While the chocolate is in the freezer setting, make the filling. Fill a plastic bag with the pretzels and crush them so there are some fine and chunky crumbs. Pour the crushed pretzels into a bowl, but reserve about 1/4 c. worth of them to sprinkle on top of the cups.

5. Take your sunflower butter (you can use any nut butter you choose) and mix with the crushed pretzels in the bowl. Remove the chocolate from the freezer, and scoop about a spoonful of mixture into each muffin liner.

If you happen to sneak a few spoonfuls in your mouth, it's perfectly normal. :)

6.Next, spoon over the rest of the melted chocolate on top of the cups and spread out until the chocolate has coated the entire top of the cup. Sprinkle with pretzels, then place in the freezer for another 10-15 minutes to let set.

7. Store in the refrigerator for a treat!

Pretty soon the hubby is going to out numbered by 3 girls, and I almost wouldn't doubt his shoe collection will still far exceed that of a household of woman..

Looks like I have more personal shopping to do don't ya think?

Healthy On-the-Go Snacks: Kid & Baby Mama Friendly

May 23, 2012 Arielle

Snack foods can be a mama's life saver.

Either because that mama is 7 months pregnant and every 30 minutes it's like she hasn't eaten in 13 years...

OR because, that mama is out at the park, taking a jog, running errands, or driving to a farther destination with a hungry child.

Hungry child=No fun.

A lot of times mom's always ask me what healthy food items I pack in my diaper bag when I am out for a day on the go. It's easy to throw in a bag of chips, packaged granola bars, cheese crackers, or fruit rollups, but obviously those aren't always the best options.

A lot of times when it comes to making choices for eating and children, parents love options that are fast, quick, and easy, and a lot of times we forget about those snacks being healthy and nutritious.

And no...I'm not talking about cheez-its made with whole grain.

Sorry hubby, that's not considered a health food.

Luckily with a little (yes just a little) planning, you can have hearty, natural, and healthy snacks ready for on the go runs whenever you need them!

Let's begin shall we!

1. No Bake Cookie Balls

I love love love raw cookie balls, or protein balls. It's basically a blend of nuts/nut butters, dates, coconut, cocoa powder, seeds, sweetener, oats, etc. Basically the combinations are endless and I consider them to be almost like a dessert.

When I make them I usually grind most of the ingredients really fine, (like the nuts), so Baby Boo can enjoy them with her little baby teeth! It's a treat any child will love! Imagine...Here baby, have a chocolate cookie ball!

Basic No Bake Cookie Balls

Ingredients:

1/2 c. cashews

1/2 c. walnuts

1/2 c. scant raw cocoa powder

1/2 c. almond butter

1 c. unsweetened shredded coconut

1/2 c. oats

1/4 c. cocoa nibs

1/2 c. dried apricots (Organic)

1/4 tsp. vanilla

1/4 c. honey (scant)

1/4 c. maple syrup (scant)

Directions:

1. Using a food processor, blend nuts until fine and crumbly. Add the rest of the ingredients until well combined and the mixture is fine and can be formed into balls. Roll into 1 inch balls and store in the fridge or freezer and grab one when hungry!

Other cookie ball recipes:

Fudge Balls

Peanut Butter Balls

Citrus Cookie Dough Balls (Optional on the citrus part)

S'mores Balls (Top recipe on the blog!)

Store Bough Options: Larabars

2. Mini Sandwiches

If I have time in the morning I'll make a quick nut butter and jelly sandwich and cut it up for Boo to have as a snack later when we are out and about. Don't limit yourself to PB&J though, try hummus and cheese or hummus mixed with thinly cut veggies like cucumbers or tomatoes.

3. Raw Veggies

Every mom in the world might be laughing at me right now thinking that a piece of broccoli would qualify as a 'snack' to their toddler.

I understand it's different, but start your kids young on loving raw veggies (with fun dips), and pretty soon they won't mind munching a carrot in the stroller. You can also try cucumber slices, baby tomatoes chopped, celery with nut butters and etc...If you are able to, you can also pack a side cup of dip like hummus!

4. Fruits

When it comes to fruits the options are never ending.

Banana, apples, plums, pineapple, watermelon, berries, oranges, etc. Pack them pre-chopped, (and the skin off if necessary), in a to-go bag or container with an ice pack to keep them cool and refreshing!

5. Pre-made Baked Goods (Healthy/Natural/Homemade)

Pictured above: Chocolate Protein Breakfast Cake Bars

Usually once a week I bake some sort of muffin/cookie/sweet bread etc. I usually put half in the freezer for a quick treat in the future, and save the rest for snack time and on-the-go. The baked goods I pack are usually whole grain and made with natural ingredients and sweeteners.

Other options for healthy on-the-go baked goods:

Date Muffins

Grain Free/Sugar Free Chocolate Chip Cookies (Single Serving)

Cranberry Orange Loaf

Sugar Free Whole Wheat Banana Spice Muffins

Chocolate Chip Bean Cookies

6. Store Bought Items:

As much as I love food and treats made at home, I'm also a realist and I know that sometimes I'm not By Golly Miss Molly whose been baking away in my kitchen all week. After all, I've got story books to read, tea parties to have, and forts to build!

My advice for purchased goods is this: shop natural, whole, and sometimes organic when it comes to buying snacks. Make sure you can read and understand the ingredients and know what each one is.

Remember, organic Oreos are still...Oreos. :)

Pictured above: Peanut Butter Green Bars.

Despite that the picture above looks like marijuana granola bars, they are these insanely delicious PB bars that are sold at our local farmers market. (My husband even loves them!) Every time I go by I stock up and buy a bunch because they go fast! I show these because I think it's great to take advantage of local markets and companies that sell natural and whole foods/snacks. They come in handy for those days where you don't have time to cook/cut/and prepare, and you just want something ready to go.

Another snack we love are these applesauce packets. Baby Boo LOOOVES them! Sometimes you can buy them with veggies in them too, which is great! These can be a little pricey, so if I buy them I usually get them at Costco. Despite the price, I always buy them because they are such a yummy quick snack grab!

As for crackers and things, I aim for products that are whole wheat and minimally processed. Here are a few of our salty favorites:

Pretzels

Kale Chips

Popcorn

Pita Chips

Crackers (Simple ingredients)

Dried fruits are another favorite in our household. The freeze dried ones have a crispy/crunchy taste, which some kids love!

Other options include, but aren't limited too:

Dates

Appricots

Raisins

Craisins

Banana chips (Roasted)

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Last but not least, drinks.

I usually always have a water bottle, but sometimes Baby Boo loves other options. Who am I kidding, if I pulled out a cup of chocolate milk she'd be in heaven!

Here are out favorite drink options:

Coconut Water

Flavored Coconut Water

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So remember, whether your headed to Target to spend $100 or a fun day at the beach, there are always healthy options to have ready and on-the-go when you need them.

And when in doubt, chocolate is ALWAYS an acceptable snack :)!

Hint of Lime Kale Chips

May 7, 2012 Arielle

This weekend my husband took a quick celebratory vacation to Vegas for his birthday.

Vegas wouldn't necessarily be my choice for a 'vacation' because for one I don't drink, I don't gamble, I get sick at the smell of cigar smoke, and a 7 month pregnant woman in a nightclub just...doesn't go. Not to mention, there are boobies everywhere...Like, old and young ladies boobs are hanging out all over the place.

It makes my itty bitties feel...insignificant. :)

My husband however has been begging me to take him to Vegas, so I knew this would be a perfect treat for his bday. (I did put my foot down on the hooters hotel though, no matter how good he says their 'wings' are...)

For Hubby's Birthday dinner we dined at Bobby Flay's restaurant, Mesa Grill. We got our selves ready, I put on makeup and Hubby brushed his teeth, and we went out for a night on the town.

Mesa Grill was...AMAZING.

I went in 7 months pregnant, and came out looking 12 months along.

We started with a Mexi Goat Cheese fondue dip, which I basically wanted to bath in.

Then we ordered tamales, roasted chicken, a side of freakin-a-mazing corn, and ended it with churros that you could dip in chocolate and dulce de leche.

I'm almost positive nothing was healthy.

The rest of the time was spent sunbathing, eating some more, and watching my husband pretend he knows how to play blackjack..

If you can't read the dollar amount in the corner of the screen it says $0.00.

Over all I had an incredible great trip, and it was much needed. Having a husband work so much only makes me miss him more, so it was nice to catch up and spend one on one time with each other.

Since being home, I haven't let go of Baby Boo because I missed her so much... Even though she keeps calling me grandma and asking me for ice cream...

[Mom if you are reading this, I am being completely serious. I have a feeling she called you mama and you liked it...:) ]

But instead of ice cream, I quickly whipped up a batch of kale greens just to get something good into all our systems, because truth be told, this weekend I ate quite a bit of food , and I have a feeling Boo did too.

And I'm pretty sure her food rhymed with rice ream...

Hint of Lime Kale Chips

*Kale is a scary yet amazing green. If your kids or even yourself are unfamiliar or un-easy trying kale, these chips are the perfect trial run! They are a SUPER quick and easy prep snack that your kids can help you make. Once done, they are a crispy and delightful snack that may take place of those potato chips your always craving!*

**Side Note: Kale is a great source of Vitamins A, C, and K!

Ingredients:

1 large bunch Kale

1 medium lime-juice and zest

1 TB. olive oil or melted coconut oil

sprinkle of sea salt

Directions:

1. Pre-heat oven 350. Remove the leaves of kale from the stems. Rinse leaves under cool water, then completely dry leaves. I use a salad spinner to dry my greens because it's fast and easy. Otherwise you can pat the leaves dry and let them sit until they aren't wet any more. Be gentle with the leaves.

2. Once the leaves are dry, place them in a bowl and add ingredients. Massage the ingredients into the kale leaves, almost like your kneading dough. Make sure every leaf is coated.

3. Place leaves on a baking sheet covered with parchment paper or baking sheet. Spread the leaves out so they aren't all clumped together, and place cookie sheet in oven. Bake kale for 10-20 minutes, until the chips are crispy all the way through. The leaves will shrink a little. Some leaves you might have to toss once so they bake all the way through.

4. Once they are done, pull out of the oven and try to control your self from not eating the whole tray.

I should probably warn you that doubling the batch is a necessity...Because one batch isn't enough for a hungry family starving for goodness.

But since I'm grandma now I am all about respecting your elders, which means I get first dibs.

Now excuse my while I put on my granny panties and have me a kale partay!

Homemade Whole Wheat Garlic and Herb Soft Pretzels

April 30, 2012 Arielle

The mall is a dangerous place for a woman such as myself.

Between the Nordstroms' shoe department, H&M, and Baby Gap, I can't help but find myself in deep doo doo a few hours later.

And even deeper doo doo when I try and explain to the Hubby why Baby Boo's pants cost more than a date night dinner for two.

"If you really must know these actually were on sale, so you should be congratulating me for finding SUCH a good deal!"

Yea...NEVER works.

On top of taking away any chance of Baby Boo's college being paid for, my pregnancy senses seem to go hay wire each time I set foot into the mall.

I swear my butt gets bigger just walking by Cinnabon.

I've never so badly wanted to take a bath in Hot Dog on a Sticks Lemonade than I do when I go to the mall.

And hot dang all mighty the smell of those soft buttery salty pretzels seriously makes me salivate to the point where Baby Boo is having to wipe my face with her burp cloth.

Those pretzels have been on my mind for some time, and since I love carbs so much I practically have to walk a different path in the mall just so I don't break down and buy 15 pretzels and eat them in a corner like a hungry beast.

So what do I go and do...

I make them at home instead with good ingredients...

Then continue to eat them in the corner, while growling at anyone who comes near me to have a bite.

It's not my most attractive quality...I blame it on the hormones.

Whole Wheat Garlic and Herb Soft Pretzels

Adapted from: Here

Ingredients:

2 TB. brown sugar

1 1/2 c. luke warm water

1 pkg. yeast

6 TB. melted coconut oil-make sure it's luke warm and not hot

1 1/2 c.-2 c. Whole Wheat Pastry Flour

1 1/2 c. -2 c. White Whole Wheat Flour (Spelt is a great alternative, but I was out of town and this is all I had on hand.)

1 1/2-2 TB. finely chopped parlsey

1 1/2 -2 TB. finely chopped thyme

1 1/2 -2 TB. finely chopped rosemary

1 tsp. crushed garlic

1 1/2 TB. salt

3 quarts water

2/3 c. baking soda

1 egg mixed with 1 TB. cold water

sea salt

2 TB. melted coconut oil mixed with 1/4 tsp. crushed garlic

Directions:

1. In a mixer fit with a dough hook add sugar, water, yeast, and melted coconut oil. Stir just enough until combined, then let sit about 5 minutes until yeast gets foamy.

2. While the yeast is setting, chop up herbs. Once the yeast is set, sprinkle salt, flour, herbs, and garlic over yeast mixture. Start with 1 1/2 c. of each flour. With the dough hook, stir until dough begins to pull away from the side of the bowl. If its too wet, add more flour by the TB's. Wheat dough is a lot tougher, so you don't want it to be too dry.

3. Remove dough from bowl and kneed dough into a ball. Grease a bowl with melted coconut oil and place dough ball in side, turning around so the dough is coated with the oil too. Cover bowl and let sit in a warm place for at least an hour so the dough rises to double in size.

4. Once the dough rises, and take it out of the bowl and divide it into 8 parts. Bring the 3 quarts of water into a boil while prepping the pretzels.

5. Roll out dough balls into a long rope.

6. Once you have a long rope, form into a pretzel.

7. When the pretzels are all ready, place 4 on each baking sheet at set aside and pre-heat oven to 425 degrees.

8. Slowly add the baking soda to the pot of boiling water.

9. Slowly add pretzels to boiling water and boil the pretzels 1-2 at a time for 30 seconds, all the while using a spoon to slash water on top of the pretzel.

10. Remove pretzel with a large slotted spatula, and place on baking sheet while boiling others. (4 to a baking sheet)

11. Brush tops of pretzels with egg wash and sprinkle with sea salt.

12. Bake in the oven for 12-15 minutes, or until golden brown.

13. Brush with melted coconut oil and garlic mixture and place pretzels on wire baking rack. Dig in while hot!

Next, grab the pretzels and sit in the corner of a room...and eat.

Eat all of them.

And don't go hatin' and thinking because these are whole grain that they will be dense and hard as a rock...

No my friends...Nothing rock hard about these. Just pure carb deliciousness.

What is it about delicious food that makes us do crazy things?

To each their own right?

Grain Free Sugar Free Chocolate Chip Cookies-Single Serving

April 24, 2012 Arielle

Baby Boo has this thing where she gets some sort of sickness every month. I'm not sure why, but it seems like with each month there is some sort of cold, rash, fever, ear infection, virus, etc. going around and Baby Boo's immune system welcomes them in with wide open arms.

This weekend, Baby Boo just so happened to have a high fever for 4 days straight, which left us stuck inside giving lots of cuddles, watching more than enough Mickey Mouse Clubhouse, and lots and lots of sweet eats.

When Boo is sick all she wants is sugar...Ice cream, applesauce, cookies, popsicles, juice, chocolate milk...

COMMON!!

Actually she's one smart cookie, no pun intended, and probably knows that every time she gets sick we spoil her rotten and will give her anything to eat just as long as she has SOMETHING in her body.

Sorry Boo.

Can't pull a fast one on this mama!

You want ice cream?

Hello Banana Soft Serve.

You want a smoothie?

Hello veggie packed green drink.

You want a popsicle?

Hello homemade popsicles made from dates, blueberries, and coconut milk.

You want cookies?

Hello grain free, sugar free, single serving chocolate chip cookies!

Try and say that 5 times fast...

Grain Free and Sugar Free Chocolate Chip Cookies-Single Serving

Ingredients:

1 1/2 TB. almond flour

1 1/2 TB. coconut flour

dash of salt

1/4 tsp. baking powder

1 TB. melted coconut oil

1/2 tsp. vanilla

1/2 tsp. chia seeds mixed with 1 tsp. water to form gel

1 TB. mashed banana or date puree

2 TB. chocolate chips*-100 % dark chocolate bar cut up, cocoa nibs, raisins, etc. would all be a good non-sugar option. Feel free to add reg. chocolate chips, they just won't be sugar free.

Directions:

1.Preheat oven to 350. Mix dry ingredients together, then add wet. Mash/mix together until dough forms. Mix in chocolate chips.

2. Form ball into cookie and drop onto prepared baking sheet. Flatten cookie out to desired thickness. (The cookie won't expand.)

3. Cook for 15-18 minutes. You can also make two smaller cookies, which will cook at a less time.

Chocolate Chip cookies are the necessity to every sick day.

Especially when you are already feeling crummy and you the last thing you want to do is eat something to make you feel worse. (AKA like two sticks of butter and two cups of sugar.)

I think Minnie would agree, don't you?

Now, excuse me while I go tell Boo her fever is gone and it's back to work! I think she is getting used to the sick life a little too much...

White Bean Sun Dried Tomato Hummus

April 20, 2012 Arielle

There are only a handful of veggies that I am okay with eating plain.

Carrots aren't a problem, but if you hand me a bowl of plain spinach and told me to start munching, I would probably cry. So normally, you will find me dumping some sort of dressing on my greens, or dipping my veggies into a big bowl of creamy goodness...

Whether this is to mask the fact that I am eating veggies is unknown to me...But for now, let's just say it isn't and I'm awesome...Veggies don't scare me, not one bit... :-/

Naturally when I discovered the ever so delicious hummus, I knew that eating veggies, sandwiches, salads, and pita chips would never ever be a problem again. Let's be real...Eating pita chips have never been a problem.

It's a carb for goodness sake, my favorite!

Hummus has become the new ketchup, and I'm being honest when I say that you can put that stuff on anything. It's the perfect compliment to any sandwich, wrap, burger, or bagel. And if you have tried a huge glob of hummus with a big hunk of naan bread, well then by all means you my friends have tasted heaven.

What about breakfast? You must pair it with eggs...You must! You must! You must!

Trying to avoid the mayo, try hummus!

Want a jiffy salad dressing? Hummus and balsamic vinegar mixed together make me want to wet my pants! (With excitement that is...Understand please, I'm 6 months pregnant with my second child. Certain things are harder to hold...in.)

And finally, if you have never been a fan of plain raw veggies, and ranch ain't an option...Well, by all means try hummus!

Did I rub it in enough?

White Bean Sun Dried Tomato Hummus

Ingredients:

1 can northern (white) beans, drained and rinsed

1/4 c. Tahini

2 TB. Lemon Juice/Juice of one lemon

1/2 tsp. cumin

1/4 tsp. paprika

1 tsp. dried oregano

1/3 c. roughly chopped parsley

1 tsp. chopped garlic

3-4 finely chopped sun dried tomatoes (2 TB.)

1/3 c. (roughly) olive oil

salt (optional) and pepper * Be careful on salt because tahini and tomatoes are salty already

Directions:

1. Throw everything into a food processor and blend until creamy. Scrape down sides every so often. (This may take a few minutes.) Add more olive oil if you desire more creamy-ness.

2. Once done, store in an air tight container in the fridge for about a week.

Be careful.

Hummus never last long, so you might find your self making multiple batches.

Or if you lived in are house, each person gets their own batch.

And trust me, let's just say never touch another person's hummus...

You DON'T want to go there!

Green Smoothie Tutorial Video!!

March 19, 2012 Arielle

Things to get a little crazy around here on a daily basis, and I find myself falling farther and farther behind on certain things.

No, I'm not talking about how often I miss showers or don't shave my legs...You guys already know I rarely do those things.

It seems as if I have been doing a not so good job on updating this blog on necessary things...like that recipe page!

Which, I am happy to say is completely updated!! Woo Hoo!

I've also fallen really behind on emails, so if you have emailed me and really hate me...I understand.

But tonight I am planning on answering and replying to all my emails. Do you still love me?

I've also finally put a YouTube icon on my page. And although it's not the same size or color as my other ones...well...Baby steps my friends.

As for that RSS feed button...Well, I'm still working on it. I really am unintelligent when it comes to this whole computer/web blog thingy.

Although...

I did manage to film a video tutorial on how to make a Green Smoothie, using a regular blender!!

A few warnings before you watch this video:

1. Baby Boo does not match. Like...at all.

2. My face looks really pale. I promise I'm not sick.

3. My voice is annoying...sorry.

Ok, I hope you guys enjoy the video!

Thanks for watching! Have a great start to your week!!

(A Better For You) Homemade Shamrock Milk Shake

March 15, 2012 Arielle

They say if you catch a Leprechaun on St.Patricks day he will lead you to his pot of Gold and bring you lots of luck.

I remember as a kid, my brothers and I would set a huge trap to catch the little Irish man, including placing a video camera nearby so we could have it all on film. Unfortunately instead of finding a pot of gold, my mom pranced around a stuffed Leprechaun who gifted us with gold coins and a box of lucky charms...(Yes! I love marshmallows!)

I thought about what kind of treats I would leave for Baby Boo from the luck of the Irish, and I knew that I had to avoid those coins and marshmallows at all cost. One being that I would be the one to eat all those gold coins, and two I would be the one to eat that box of cereal...And I have to prepare myself for Peep season which is coming up in April...

Oh my lanta I love Peeps.

So instead, I tried my best to think of a treat that went well with this holiday. As I was watching (or shall I say fast forwarding) through the past bachelor episode that I never want to talk about again, a commercial popped up for the McDonalds Shamrock Shake.

I wanted it.

I'm not sure if it's because I love green foods, or if it's because I really like milkshakes. Like hard core...

(Especially when you dip fries in it...Shhhhh, it's my naughty secret!)

But unfortunately the only green thing about the shake was it's artificial coloring and flavorings.

I decided that I could do better...I had to do better. And besides, I was feeling kind of lucky!

(A better for you) Homemade Shamrock Milk Shake

Ingredients:

1/2 c. coconut milk (from the carton)

6-7 frozen coconut milk ice cubes (from a can...I'll explain in the directions how to do this)

1 frozen banana

large handful of fresh mint leaves

1 tsp. vanilla(optional)

1 tsp-TB agave nectar (or other sweetener)

Ingredients for whipped topping:

Full fat can coconut milk

1 tsp liquid sweetener or other choice of sweetener

Directions:

1. Open up a can of full fat coconut milk. Using a spoon, scoop the thick cream part into ice cube trays. should make about 5-6 ice cubes. If you need more, just use the coconut water at the bottom and freeze those as well. (If you don't want to use the coconut from the can, you can easily freeze the milk fro the carton, or even soy milk.)

Add your ice cubes to your blender:

2. Next, start adding ingredients into your blender.

Mint Leaves:

Then your frozen banana:

3. Then add your milk, sweetener, and vanilla:

This is the coconut milk that I use (from the carton), it's my favorite!

4. Blend until creamy! You can add more milk if you need to.

Directions for whipped topping:

1. Open a can of full fat coconut milk and set in fridge overnight. Do not stir! In the morning the cream will have hardened.

2. Scoop out desired amount of thick cream into a bowl and mix with a little bit of desired sweetener. (I used about 2 TB. of coconut cream and added a little dab of agave.) Next, add on top of your milk shake!

It's pretty much the most amazing and refreshing mint drink I have ever had, and there is nothing artificial tasting about it! I hate when things taste like fake mint...Yuck!

Another positive:

Perfect pick me up snack!

It seems like Baby Boo won't be missing those gold coins after all...

As for those marshmallows...I will not deny or confirm I may have already bought a box of peeps...

And it's only the beginning of March.

Homemade Diva {Ding} Dongs

January 17, 2012 Arielle

So I've got this thing called a butt.

I mean, everyone has them, unless your like my husband, than you have to look real hard for his.

But mine, my butt, is very easy to find. In high school I had nicknames like J-Lo, the white Beyonce, and booty-booty. It's true.

I had this art class, and every time I would walk in front of a boy, all he would say was, "booty-booty-booty-booty." And you can bet your bottom dollar that when, "I Like Big Butts" came on at school dances, my friends would all look at me and say, "Giiiirl, this is your sooooonng!"

And trust me, I hate pant shopping. With every clothing geared toward the skinny jean look, you can bet that I run far far away to the sweats section. Because big baggy sweats are SO much sexier than tight skinny jeans on my big booty...

Ok, so maybe I need a personal stylist...and some help...

You see, with pregnancy, things on your body get bigger...and wider, because a baby needs room to grow. Some days I feel like I need to strap a "wide load" sign on my back side, and other days I feel like eating ding dongs. Either way I see it, watch out...

"Beeeeep...Beeeep...Beeeep."

Let's be honest, whether you eat healthy or not, at some point in mostly everyone's life, they have had a ding dong. I'm brought back to school lunches, where unwrapping a piece of tin foil was never so exciting just knowing there was circle of chocolate covered cream filled cake inside...

Yummm..

But now I'm a little for cautious and know that besides a delicious cake I also get nasty preservatives, unhealthy amounts of fat and sugar, additives, and yucky yucky stuff. This is a problem my friends...because I have been craving ding dongs like my butt depended on it.

Well, it was a problem, but not any more...

Homemade Diva (Ding) Dongs

*Vegan, Gluten Free, Dairy Free, Delicious*

Ingredients: (For the Cake) (Cake recipe adapted from here!)

1 c. Bob's gluten free flour (or whole wheat pastry for non GF)

1/4 c. cocoa powder

3/4 tsp. baking powder

3/4 tsp. baking soda

dash of salt

1 1/2 TB. cornstarch

1/4 c. melted coconut oil

1/4 c. applesauce (room temperature)

1/2 c. non dairy milk(room temperature)

1/4 c. maple syrup(room temperature)

2 tsp. vanilla

1/2 c. dates + 1/4 c. water pureed together to form a paste. (you can do this with a blender or food processor)

Ingredients: (For the Filling)

One can full fat coconut milk, top open and covered with plastic wrap, that has been sitting in the fridge over night

sweetener of choice-maple syrup, stevia, honey, agave, powdered sugar

Ingredients: (For the Coating) (Double amount for thicker coating)

1 -85% cocoa chocolate bar (you can do sweeter if you prefer, but I love dark chocolate) (3.5 ounces) (about 1/2 c. chocolate)

1/8 c. coconut oil

1 TB. sweetener of choice (I used agave) (optional)

Directions: (for the cake)

1. Preheat oven to 350. Mix dry ingredients together in one bowl, and wet ingredients together in another. Fold wet ingredients into the dry ingredients until incorporated. Don't overmix.

2. Spray a cake pan/square pan(8x8) etc. with non stick spray and pour batter into cake pan. Bake in oven for 20-25 minutes, or until center comes out clean. *Note: These aren't going to rise super high, so for a higher cake, you can use a smaller pan or use a cupcake muffin pan.)

3. Once cake is done and cooled and released from pan and placed on cookie sheet, use a glass/circle cookie cuter and cut out circles.

What you do with the leftover cake is up to you...Whether you eat it, or...eat it...or eat...It's up to you...

I promise...I won't judge. That would be hypocrytical.

4. Set aside and make filling.

Directions: For the Filling

1. After can of coconut has been sitting in the fridge overnight, remove it. With a spoon, scoop out the full fat cream that thickened overnight and put it in a bowl. Add a few TB. of your sweetener of choice and whisk together. Put back in the fridge while you make the chocolate coating.

Directions: For the Coating:

1. Add your chocolate, oil, and sweetener in a bowl that is sitting over a pot of simmering water. (double broiler.) Continue to stir until melted. Set aside. (You can also melt the chocolate in a microwave.)

Directions: For the assembly:

1. Take your cream filling and put it in a pastry bag fitted with any tip that has a smaller hole. I use this long skinny one that has gotten in a few fights with the garbage disposal.

You can also cut out a center of the ding dong if you would like, if you don't have a tip.

2. With your pastry bag, poke a hole in the cake a squeeze a bunch of cream into the cupcake. Squeeze hard...

I like a lot of cream in the center of my Diva Dong.

You can also poke more than one hole in the cake so filling get's through out the middle.

Be Patient...We are almost done...

Once all the cupcakes are filled, it's time to coat them.

Make sure your chocolate is sitting in a deep bowl so it will be easy to dip them. Simply hold the bottom of the cake with two fingers and dip into the chocolate. Set down and let the chocolate drip down to coat the sides.

It's really messy, and not very pretty. You may have to lick your fingers a few times...darn.

If you feel it isn't coated enough around the bottom, take a spoon or cooking brush and brush some more chocolate coating around the cake.

Set in the fridge for about 10 minutes to let the chocolate set, and then they are ready to eat.

The chocolate will stay hardened after and you won't have to leave it in the refrigerator.

Look at all that creamy yummy goodness....

If I were making these for friends, I might have done a prettier job...But these were for me, my butt, and I...So I didn't care how they looked, just how they tasted...

And I can assure you...They tasted amazing.

And if you have leftover cream filling, well don't be shy...use it up!

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Hey There!

Welcome to The Diva Dish! My name is Ari and I love Kale Salads and Chocolate Cake. I also love to blog about it...

This recipe made it’s blog debut in 2012, back when I only had one child and I thought life was hard… ;)

{But dang, isn’t that Baby Boo cute. I sure to miss her two year old naughty-ness. I would trade her third grade homework any day to have a moment with her tiny self again!}

Since then I have been making this recipe for years. I love to make it as a side dish pretty much with anything because my kids will eat it and I feel good about my self when they eat vegetables and not Pop Tarts. ;)

This recipe is also so versatile. You can dice them, chop them, change the spices, add a squeeze of lime juice, or even a little pure maple syrup! You won’t regret adding this to your weekly dinner menu, that I can promise!

If you’ve never worked with Maple sugar, it’s similar to coconut sugar. If you have never worked with either sugars, they are basically natural and unrefined sugars vs. regular white sugar. I love to use them in place of regular sugar when cooking because it is much more pure.

Maple Sugar Sweet Potato Wedge Fries

Ingredients:

2 large sweet potatoes-skined and cut into fries/wedges

3 TB. olive oil

3 TB. maple sugar OR coconut sugar

1/2 tsp. paprika

1/2 tsp. chili powder

1/4 tsp. nutmeg

1/2 tsp. pepper

salt to sprinkle on top

Directions:

Preheat your oven to 350 degrees.

In a small bowl, mix together the sugar and spices, minus the salt. Set aside.

Line a large baking sheet with parchment paper. In a large bowl, add your potatoes. Drizzle in oil, then using your hands, toss the fries to coat the oil.

Sprinkle in the spices, and toss again to coat the fries evenly.

Pour onto a baking sheet, making sure they all lay flat and are not on top of each other.

Sprinkle with sea salt.

Bake for 15 minutes.

Remove from the oven, flip the fries, then bake for an additional 5 minutes.

Enjoy!

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