These wings are comin’ in hot at ya just in time for game day this weekend!! These aren’t your traditional wings but they’re packed with asian flavor and some kick. As long as they’ve got some kick, we’re all good right? They’re saucy, sticky, and finger-lickin’ good.
These little Dark Chocolate Almond Butter Bites got me through the ten hour drive to Utah we did a couple of weeks ago. I always crave chocolate while traveling so these little bites were the perfect snack to curb my sweet tooth.
These are jam packed with good for you ingredients– ground oats, hemp hearts, chia seeds…oh, and some almond butter + dark chocolate chips
Like I said, these are great for road trips,
- 1 cup oats
- 3/4 cup hemp hearts
- 3 tbsps chia seeds
- 1/2 cup almond butter
- 1/4 cup mini chocolate chips
- 3 tbsp coconut oil
- 1/4 cup pure maple syrup (or honey or agave)
- Place everything but the chocolate chips in a poweful blender or food processor. Blend until the oats are ground and fine and everything is good together. Stir in chocolate chips. Roll into one inch balls. Store in the fridge.
- **if the balls need a little extra liquid to help them stick together, add a drizzle of maple syrup to get the right consistency.
- yields 12-15 bites.
Ceviche is my husband’s latest food obsession. He orders it at every Mexican restaurant we go to. He bought some at the farmer’s market a couple of weeks ago and liked it so much he went back and bought more. And he even called in an order for carry out over the weekend. I’m not sure I could have even told you what ceviche was before his obsession began. It’s kind of like a pico with shrimp!
I finally decided just to make a big ol’ batch of it at home.
It’s actually really easy to make too, it just takes a little bit of time to chop everything up. This ceviche is loaded with baby shrimp (you could also use crab or lobster), tomatoes, onion, jalapeño and serrano pepper, cucumber, cilantro, all mixed together in fresh lime and lemon juice, salt and pepper.
If you want it spicy, like my husband wants everything, leave some of the seeds from the peppers in. The secret to this is letting it chill overnight to let all of the flavors marinate together!!
Add some fresh avocado just before serving too!
- 1 lb baby shrimp, thawed (cooked, deviened and tails removed)
- 3 limes, juiced
- 1 lemon, juiced
- 4 roma tomatoes, diced (seeds and membranesromoved)
- 1 small white onion, chopped
- 1/2 cucumber, peeled and diced
- 1 clove garlic, minced
- 1 jalapeño, diced (seeds removed or leave for extra spicy)
- 1 serrano pepper, diced (seeds removed)
- 1 large avocado, sliced
- 1/2 cup cilantro, chopped
- salt and pepper to taste
- Place shrimp in a medium sized bowl. Pour lime and lemon juice over shrimp and season with a dash of salt.
- Add tomatoes, onion, garlic, jalapeño, serrano pepper, and cilantro. Stir everything together. Season with salt and pepper to taste. Cover and refrigerate over night (or at least 4-5 hours).
- After it has chilled, serve with freshly sliced avocado on top.
- *option to slice the shrimp into smaller chunks or leave as is.
- adapted from (adjusted measurements) All Recipes
I’ve got granola for ya two ways today! A basic chocolate granola (that I just love love love) and chunky monkey granola (okay, totally love it too!)
The basic chocolate is made with oats, coconut oil, cocoa, chocolate chips, honey, and vanilla. It’s simple and just perfection. Almosts tasts like a chocolate no bake cookie, minus the peanut butter. I love sprinkling this on top of my morning protein shake!
There’s all kinds of things that would be good to mix in to this granola. But I highly recommend trying my Chunky Monkey version~ by mixing in peanut butter chips and chocolate cover bananas. It’s deathly good.
If the chocolate covered banana chips are too sweet, just use regular banana chips. To be honest, my grocery store didn’t have the plain ones, but I’m not complaining:) Feel free to add walnuts or any other nut if you prefer too.
- 3 cups oats
- 1/3 cup coconut oil
- 1/3 cup cocoa + 2 tbsp cocoa
- 1/3 chocolate chips
- 1/4 cup honey
- 1 egg white, whisked until foamy
- For Chunky Monkey Granola
- 1 cup peanut butter chips
- 1/2 cup chocolate covered banana chips, chopped (or plain banana chips)
- 1/3 cup chopped walnuts (optional)
- Preheat oven to 275. Line a baking sheet with parchment Place oats in a large bowl and set aside.
- In a medium saucepan melt coconut oil, cocoa, chocolate chips, and honey together over medium heat. Bring to a simmer and let simmer for 30-45 seconds. Remove from heat and pour over the oats.
- Stir to combine. Sprinkle additional two tablespoons of cocoa over the oats and stir to coat. Stir in whisked egg white. Spread oats in a single layer on a parchment lined cookie sheet. Bake for 40-50 minutes at 275, stirring half way through. Let cool completely. Break apart and place in an air tight container.
- Once granola has cooled stir in peanut butter chips and chopped chocolate covered bananas.
- adapted from Food Network.