Tuesday, April 30, 2013

"Skinny" Chocolate Walnut Bark

I recently discovered a book titled "Trim Healthy Mama" This recipe is the author's form of chocolate that you can enjoy while learning a life long style of eating. Can you tell I'm desperately avoiding the word "diet"! With it's base being Coconut Oil, this chocolate has many benefits for your body and allows you to create several different versions to keep your taste buds and chocolate cravings satisfied.
2 TBSP Truvia (a stevia sweetener blend)
1/2 cup warmed coconut oil (I use the extra virgin/flavorless one)
1/4 cup of unsweetened cocoa
pinch of sea salt
Whisk all ingredients together and pour into a parchment lined 8x8 glass dish and freeze. Enjoy straight out of the freezer.
~This version, I poured the chocolate over a heavy layer of chopped walnuts and sprinkled with a bit more sea salt.
~Peppermint extract is another delicious option
~Melt 2 TBSP of raw peanut butter in with the coconut oil
~Pour over a thin layer of almonds or peanuts 


Tuesday, April 23, 2013

Bella Inspired Chicken and Prosciutto Pita

Do you have favorite place to eat? A favorite dish that you order, at that place, each and every time? To the point which the server doesn't even bring you a menu when she spots you? Well, I do! All of the above! In my dream world, I would be able to visit my favorite restaraunt any day I was craving my special dish but we all know that's not reality, so.... I was forced to do my best to recreate my absolute favorite lunchtime treat. All the credit goes to Bella Cucina, a quaint treasure to our small town.
* Note- this recipe is for a larger crowd. For a smaller batch, half the ingredients*

1 bottle balsamic vinegar
chicken breast- one per person
1 package prosciutto
one large container of spinach
1 red or vidalia onion
1 jar roasted red pepper
1 container feta
Pita- 1-2 per person  

The process is done best in stages. While you are crisping the prosciutto in a pan, like bacon, dice the onion very small and slice the red peppers. Once the prosciutto is crisped and cooled a bit, break apart into small pieces. Set the prepped ingredients aside.

Begin reducing the bottle balsamic vinegar in a small pot. First bring to a boil and then reduce to medium heat to simmer. It was need to simmer for 20 minutes, until it has reduced by half. Do not turn heat up. Set aside to cool and thicken.

While balsamic is reducing, cook chicken, seasoned with salt, pepper and garlic powder in the same skillet as the prosciutto. When cooked through, slice it into thin slices.

Add the spinach, prepped ingredients and half the balsamic reduction into a large bowl. Once chicken is cooked through, add it to the bowl and toss it all together to combine. Serve on pita shells, drizzled with the balsamic reduction.

This sounds like a difficult process but trust me when I say, it's not and it's worth it!