4 Year Wedding Anniversary Video for My Hubby!

October 25, 2012 Arielle

Today is the 4 year wedding anniversary for the hubby and I!

(I don't have the professional pics on me, but here are a few from that day!)

I would give anything to inhale that cake right about now...

It's crazy to think that in 4 years, out little family has grown and accomplished so much!! Between 2 baby girls, graduate school, a residency, and moving a bajillion times...!! We have been SOO extremely blessed!

And in honor of our anniversary I made a video for the hubby! :)

I promise you are going to want to see it! hhaha There are pretty some hilarious old home videos in there...of the hubby...and a few moments where I shed a tear! :)

Dear Hubby:

Happy Anniversary! I love you more than words can express, thank you for putting up with my crazy tendencies!! And thank you for being EXTREMELY hard working for our little family!

I love you!

Hearty Chicken Tortilla Soup

October 24, 2012 Arielle

I've never been so happy to welcome this cold and overcast weather that San Diego has been having recently! Normally, I would much rather embrace the sunshine...But recently the extremely hot sunshine melts that makeup right off my face within 5 minutes of being outside. Me+no makeup=scary monster.

Even though cold weather tends to make me want to spend my day in my bed, us girls decided a day out shopping and pumpkin picking was way more fun. So we grabbed my mom to come with us and out we went. First we did some damage at Target, and then we headed to Nordstoms for lunch.

I think I've converted both my children to Nordstrom's lovers...Especially Sweet Pea.

Next we headed to the pumpkin patch where Boo rode her VERY FIRST pony. I was nervous that halfway through the ride she would be screaming to get off, but alas she proved me wrong. She smiled the ENTIRE time, and then asked me if we could take the pony home.

I told her no and blamed her Daddy...

After ponies and baby goat petting we headed to get our pumpkins. We contemplated getting a pumpkin that Boo could fit in herself once it was carved, but then I thought about what the hubby would say...Probably something along the lines of, "YOU picked that pumpkin...Therefore YOU will carve it. But, I mean if you need help eating those pumpkin seeds by all means..I'M your guy!"

As soon as we got home I knew that I had to cook something that was warm and filling for dinner, since us girls had done lots of walking and a minor amount of damage to our wallets.

Minor...Major..Same thing.

*This soup was put together in all of about 10 minutes since I had a lot of leftover prepared food just sitting in my fridge. The ingredients are definitely versatile, and if you want a vegan option, omit the chicken and double/triple the beans! If you have a toddler that is anti soup, just do what I did and pick out all the ingredients and put them on her plate sans the broth!*

Ingredients:

1-2 TB. coconut oil

1/2 medium onion diced

1 TB chopped garlic

1 1/2 c. frozen or fresh cooked corn

1 can diced tomatoes

1 can black beans drained and rinsed

1-2 c. cooked quinoa

2 c. cooked organic chicken chopped-seasoned with salt and pepper

32 oz. organic chicken broth

2 tsp. cumin

1 TB dried oregano

1/2 tsp. paprika

1/2 tsp. coriander

1/4 tsp. celery seed (opt.)

salt and pepper to taste

cilantro, lime, avocado, and crushed tortilla chips for garnish

Directions:

1. In a large pot heat coconut oil until fully melted. Add in onions and saute for a few minutes until they become clear and a little brown. Add in garlic and saute for another 1-2 minutes. Throw in corn, tomatoes, beans, quinoa, chicken. Toss ingredients together then stir in chicken broth. Add spices in and adjust to liking. Stir and let sit on stove on LOW heat until ready to eat. I made this about 45 minutes until dinner, so I let it sit for about 30 minutes on the stove on low and let the flavors come together. Top with desired toppings. (Fresh squeezed lime juice is a favorite!)

Thank goodness for leftovers! Tomorrow looks like it's going to be another gloomy day, and I think we will just spend this one in bed watching Cinderella!

(Rather than going broke at Target....)

Pumpkin Spice Muffins

October 17, 2012 Arielle

Let me tell you a story...

Once upon a time there was this Princess. She was of coarse the fairest of all and had control over all the house hold...um land, I mean land!

She danced, sang, and pranced around like most princesses do, but most of all she was known for her dramatic, and quite loud, personality.

Often times you might walk into her living quarters to find jewelry, purses, and plastic heels strewed about the room. Then when you look up to see the Princess, you notice her standing against her table wearing an oversized tutu talking to a line up of her favorite princess dolls. She talks politely but demanding to them, and if one disappoints her she slaps them onto the floor...

Her mother, quite beautiful I might add, loved to watch this Princess grow on a daily basis but knew the more she grew the more independent she would become. Instead of request to be held and cuddled, it was more like, "Go away mom, I'm playing!"

So, in her desperate efforts to hold onto her little princess just a little longer, before Teenage Charming comes along, her mother whisks her away into the kitchen to prepare a snack.

It's where they connect every time and share stories, laugh, and learn.

And for that moment in time, nothing matters except the love in their hearts and the chocolate on their faces...

Oh...and the muffins in the oven. Those are pretty important too...

Pumpkin Spice Muffins

Ingredients:

1 1/2 c. spelt flour

1 tsp. baking soda

1 tsp. baking powder

dash of salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1 c. homemade pumpkin puree, or puree from a can

1 egg-or 1 flax or chia egg

1 TB. vanilla

1/3 c. almond butter

1/3 c. melted coconut oil-cooled

1/4 c. packed finely shredded carrots, or 1 large carrot finely shredded

1/3 c. maple syrup

2 TB. non dairy milk

1/2 c. chocolate chips.

Directions:

1. Whisk dry ingredients together, (flour, salt, BP, BS, spices) in a medium bowl.

2. In a separate bowl whisk the rest of the ingredients together, besides chocolate chips. Add wet to dry and stir until incorporated. DO not overmix. Fold in chocolate chips.

3. Spoon batter into muffin liners in cupcake pan. Bake in a preheated oven of 350 degrees for 20-23 minutes.

As soon as the muffins are done and consumed, the little princess gives her mother a hug and a kiss and quickly runs off to her big girl duties.

The mother, grateful for the time they spent, realizes what a precious and polite angel that little princess really is and wants nothing more than to give her one last big hug before she goes about her duties.

Knowing this would be no easy task, the Princess' mother bends down and says to the princess, "Can I tell you a secret?" In which the princess replies, "Sure!"

Her mother quietly whispers in her ear saying, "I Love You!"

At that moment, the Princess looked at her mom, rolled her eyes, and said...

"That's no secret Mom!"

The end.

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!

Black Bean Quinoa Cilantro Salad

October 11, 2012 Arielle

Before Sweet Pea came along and Boo was really young, her and I would spend our days reading and learning about things that little minds need and love to learn about.

I taught her the colors, she learned her numbers, and she sang the ABC's 845 times a day.

She was an extremely fast learner and would pick up on practically any song, dance, letter, and/or number that we would teach her. I have to admit that she made me one proud mama, and I loved having her perform and repeat the things she learned to others.

Recently though, Boo's ability to 'pick up and learn things' at an extremely fast rate has somewhat made me wonder if we are destined for trouble in the future. And more often than not, I would much rather she not repeat the things she's learned..from whatever sources they have come from.

If your wondering what types of things Boo has been saying or doing, I can give you a brief synopsis...

I also must add that I've been told to knock it off several times a day...

I'm at a loss for words...

And on days when I ask Baby Boo what she wants for lunch and her response is simply, "Nobody Cares..."

Well then I make what I want and don't consider whether or not she's going to like it.

How Rude.

Black Bean Quinoa Cilantro Salad

Makes 5 cups

Ingredients:

2 c. veggie broth

1/2 c. dry quinoa

1 c. cooked corn

1 can black beans drained and rinsed

1 red bell pepper diced

1 large tomato diced

2 avocados diced

(For the dressing)

1/4 c. onion

2 garlic cloves

1 tomatillo

1 bunch cilantro

juice of 1 lemon

1 tsp. dijon mustard

1 tsp. agave

1 TB. olive oil

1/2 tsp. cumin

1/4 tsp. salt/dash of pepper

Directions:

1. In a pot add veggie broth and quinoa. Bring to a boil, then reduce to simmer and cook quinoa until fully cooked for about 20 minutes. For better directions on how to cook quinoa, click HERE.

2. While the quinoa is cooking, make the dressing. Process dressing ingredients in a blender or food processor until combined, like so:

3. Once the quinoa is done and cooled down, add it to a large bowl. Add the rest of the ingredients and fold in the dressing. Top with crushed tortilla chips! :) Or use tortilla chips to scoop it out! :)

I was completely confused as to where Boo was learning these not so nice phrases until I sat down with a big bowl of this for lunch and turned on my recorded episode of Housewives.

One of the ladies shouted, "What the He!!", and Boo quickly responded...

Ya. You get the picture.

Cilantro Goat Cheese Bean Taquitos

October 9, 2012 Arielle

One might think a week off of blogging would be a nice vacation.

Not a lot of cooking or picture taking, and no late night post writing...

Don't worry...My week was just as busy.

Despite very dramatic events, (Note: picture above...), I finally re-loaded EVERY.SINGLE.PICTURE. on this blog.

(Ok, I lied...I only did the recipe posts.)

Now, every recipe should be pin-able for Pinterest. If I missed a few let me know and I'll happily fix those post too!

You also may notice the blog hasn't received that much needed Botox/face lift that I talked about. Don't worry, that is still happening. Fixing the recipes took longer than expected, like all fracken week, so I wasn't able to work on the makeover. But now that the recipes are done, you will start to notice a few things changing on the site!

As for now, here's a dinner recipe for you and those busy nights.

It's hubby approved...

Boo approved...

And a fracken hungry and tired mama approved...

Cilantro Goat Cheese Bean Taquitos

Ingredients:

8-12 tortillas

5 oz goat cheese

1/4 onion finely diced

2-3 cloves garlic finely diced

1 red bell pepper finely diced

1 bunch cilantro finely diced

1 can black beans drained and rinsed

1 c. leftover rice/quinoa (even better if its spanish rice)

1 c. cooked corn (can be frozen)

1 tsp. cumin

1/4 tsp. chili powder

sprinkle of salt and pepper

coconut oil

Directions:

1. In a saucepan, drizzle a little coconut oil/olive oil. Add in onions and garlic and cook for about 3-5 minutes. Add in pepper and cook for an additional 2-3 minutes. Add in beans, rice, and corn and stir until fully heated. Sprinkle in spices and stir until combined. Remove from heat, add in cilantro and goat cheese and stir until combined.

2. Get tortillas and spoon a heaping amount of prepared filling onto tortilla. Roll tortilla like a taquito and secure with toothpicks. Continue to fill the rest of the tortillas and place them on a baking sheet. Brush a little coconut oil on top of each roll.

3. Bake at 350 degrees for about 15 to 20 minutes.

4. Top with hot sauce, guacamole, cilantro, greek yogurt, extra cheese...etc.

Here's to hoping for a less dramatic week! :)

Hubby Meals: Baked Pumpkin French Toast AND Date Night Video!

September 26, 2012 Arielle

Every saturday when my husband has the day off we always watch the food network in the morning together.

Our favorite show to watch together is The Pioneer Woman.

If you know anything about The Pioneer Woman, she's a food blogger too, so right away I was drawn in. She has a quirky sense of humor and her food...although not healthy lol...looks mighty tasty.

Every time we watch it together my husband sits there with his mouth wide open in awe at the delicious food she makes...

And every time he say's the same thing, " Now why can't you make that?!?"

In which I reply, "Shut up and drink your greens!"

Every once in a while, because I love him, I give in and make him something that he's been begging for. One of those dishes just happened to be baked french toast.

I've talked about this on the blog before, and my husbands obsession with french toast, but when he saw Ree Drumond pour that buttery sugar egg mixture over that white sourdough bread he well...Practically sharted.

JK.Gross.

Let's just say he got really excited. Ever since then, that's all he can talk about, so I decided to show that boy I love him and make him the meal he's been requesting for ages...

Of coarse I practically changed the whole recipe and added a vegetable...

It's the thought that counts right...?

Baked Pumpkin French Toast

Adapted from: the pioneer woman

Ingredients:

1 loaf crusty whole wheat bread

coconut oil for brushing pan

3/4 c. pumpkin puree

6 eggs

1 1/2 c. coconut milk

2 TB. vanilla

1 tsp. cinnamon

3/4 tsp. garam masala

1/2 tsp. nutmeg

dash of ginger

3/4 c. coconut sugar

Topping:

1/2 c. coconut oil

1/3 c. whole wheat pastry flour

1/2 c. coconut sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

dash of salt

Directions:

1. Begin with your loaf bread. You want a sturdy crusty loaf bread so it won't get soggy.

2. Rip pieces of bread up and pour into greased 9X13 pan.

3. Take the rest of the ingredients for the filling and whisk together until everything is incorporated.

4. Pour filling over bread pieces and distribute filling evenly.

5. Make your topping by mixing everything together. Your oil can be hard or liquid. If it's hard just use a fork or pastry cutter to incorporate all ingredients. If it's liquid stir it together until combined. Drop topping through out top of french toast. Cover and place in fridge for a few hours of over night...You can also put it in the oven right away if needed.

(This is a great make ahead dish!)

6. When ready to bake, preheat oven to 350. Bake for 45 min. for a bread pudding consistency, or an hour + for a harder crust. (We prefer an hour.)

7. Top with maple syrup...take a bite...

Welcome to heaven!

At first I didn't tell my husband I changed the recipe. I waited till he ate THREE servings of it!

It's safe to assume it was a hit!

Here's to making our husbands healthy!

I mean, happy! :)

P.S.

If your bored, we filmed a family fun video of the a Surprise Date Night that the husband took me on!

Have a great rest of your week!!

Chocolate Peanut Butter Ice Cream Pretzel Pie

September 21, 2012 Arielle

Let's talk about dessert.

We've all been there.

8:30 at night, kids are asleep, husband is knee deep in his fantasy football draft, and you've plopped yourself down on the couch to watch some good ol' trash tv.

Then it hits you...A craving like no other. First you start to itch, and then your right eye starts twitching.

Then before you know it your legs begin to spasm and that craving for something sweet has sent you to loose all control.

It's getting dangerous.

You try and hold yourself back from opening that package of M&M's that somehow mysteriously ended up in your pantry, but each time you slap yourself in the face and say, "NO Dangit!," a giant sized red M&M grabs you in the face and says...

"EAT ME!"

This is serious.

So then you do the worst thing possible because the stress is too much to handle.

You put on your stretchy pants and head to the kitchen to do some damage.

First the M&M's, and then the Ding Dongs.

Oh Crap! Hubby bought Peanut Butter Oreos...Get in MA' Belly!

An hour later your husband finds you in the fetal position lying on the kitchen floor cradling a package of Tums and a bottle of chocolate syrup.

He picks you up, wipes you off, pries the chocolate sauce from your hands, and puts you to bed.

As he is tucking you in, you can't help but wish that the previous hour was all a dream, and drinking a carton of ice cream never happened...

But it did...Oh yes it did.

Wait...You mean that's never happened to you.

Uh, ya me neither...

Dessert cravings can be a dangerous thing...OBVIOUSLY.

The stress of trying to beat those cravings and choose a healthier option can send you into full blown panic mode.

Which is why it's almost a necessity to have a pie on hand.

One that's naturally sweetened, packed with protein, boost of omegas, and well one that screams...

EAT ME!

Chocolate Peanut Butter Ice Cream Pretzel Pie

Ingredients: (For the ice cream)

3 bananas

1 avocado

1/2 c. peanut butter, almond butter, sunflower butter for nut free version -make sure no sugar added, just nuts for ingredients

1/3 c. cocoa powder

1/8 c. coconut oil

1 TB. vanilla

(For the Crust)

2 1/2 c. salted pretzels

20 small/medium sized dates-pits removed

1/2 c. peanut butter, almond butter, sunflower butter for nut free version-make sure no sugar added, just nuts for ingredients

2 tsp. vanilla

(For the topping)

1/2 c. pretzels finely crushed into crumbs-the finer the better

Directions:

1. Prepare the crust first: In a food processor, process pretzels and dates first until fine crumbs appear. Add nut butter and vanilla until combined. Mixture will be crumbly..that's ok! Press crust into spring form pan. (PRESS HARD)

2. Prepare the filling: Blend all ingredients in a blender until smooth. Pour on top of crust and spread out. Top with the 1/2.c finely grated pretzels. (The finer the better!)

3. Place covered in freezer for a couple hours until hardened. If it's in freezer for a longer time, let thaw for a 3-4 minutes before cutting and serving.

Now..No need to be all lady like/gentleman-ish when eating this pie.

By all means, go crazy and shove this bad boy straight into your mouth...No hesitation!

SO next time that sweet tooth craving comes a creepin', just slap your self on the hiney and remember there's a nice delicious healthy pie waiting for you in the freezer!

Your welcome...

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

Anytime (Veggie) Cookies

September 13, 2012 Arielle

This original post is from 2012 and I have updated it so it’s easier to follow! Along with an updated recipe and pictures :). Scroll down for the recipe!

I created this recipe to be a cookie you or your family could have ANYTIME. It has veggies, dark chocolate, and naturally sweetened coconut sugar. My kids ask for cookies on the daily, so I love to whip these up as a great healthier alternative! They have a texture similar to muffins vs. a crunchy cookie. I love to store these in the freezer, and then pull one out when needed. Just sit them on the counter for a few minutes to come to room temperature! Also a great filling treat to put in your kiddos lunches!

Anytime Veggie Cookies

Ingredients:

3/4 cup coconut oil, room temp. (Not too hard, not melted)

1 cup coconut sugar

2 eggs

1 TB. vanilla

1 cup shredded zucchini, I like to do the large shreds. If there is a ton of moisture in the zucchini, you can squeeze it out a little bit.

2 cups plus 4 TB. unbleached flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cup unsweetened shredded coconut

1 1/2 cups chopped dark chocolate or dark chocolate chips

Directions:

Preheat the oven to 350 degrees. Add coconut oil and coconut sugar to your mixer bowl. Turn the mixture on low and continue to mix until incorporated, about 2-3 minutes. Next mix in the eggs one at a time, followed by vanilla and then shredded zucchini.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices. With the mixture on low, add in the flour. Do not over mix. Then add in the coconut and chocolate chips and stir until just combined.
Scoop cookies onto a baking sheet fitting with parchment paper.
Bake for 8-10 minutes, be careful not to overtake. Just when they start to golden up. Take them out of the oven and place cookies on a cooling rack to cool.
Store in a covered container. These have a similar texture to muffins, especially after being stored as they will soften up. I love to make these and then keep them in the freezer to pull out when needed. Just allow them to thaw on the counter for a bit before eating.
It also taste delicious with a spoonful of nut butter spread on top as well!

shop this recipe

Screen Shot 2019-03-09 at 2.08.32 PM.png

Screen Shot 2019-03-09 at 2.09.19 PM.png

Screen Shot 2019-03-09 at 2.11.38 PM.png

Screen Shot 2019-03-09 at 2.13.22 PM.png

Hubby Meals: Blueberry BBQ Sauce and Chicken Sandwiches

September 11, 2012 Arielle

Cooking for my husband has definitely been a challenge in my almost 4 years of marriage.

I mean seriously! How am I supposed to compete with frozen taquitos and Beef Baja chalupas from Taco Bell. (Speaking of the Bell, did you know they have taco shells made out of Dorito Chips? Way to go Taco Bell. What's next? Cheetos in a burrito??)

We all know that husbands can have the eating tendencies of a toddler, demanding milk chocolate Ovaltine with their dinner and throwing hissy fits when something green is on their plate. Then finally after many failed attempts of the flying airplane spoon, promising him that he can watch the football game as long as he takes 4 bites of his asparagus is sometimes the only thing that works.

Which is why when I find a wholesome and healthy meal that is Hubby approved, I feel I must shout it from the rooftops and share it with the world...

That way wives across the country can stick it to the man, and actually have control of the remote after the kids go to bed.

Trash TV all the way...Goodbye ESPN.

And what better way to make a man happy then by offering him a manly meal...

One that screams, I'm no sissy la la for eating this sandwich. I'm a MAN!

Even if the dressing is a little fruity...

Blueberry BBQ Sauce

Makes 2 cups

Ingredients:

1 c. blueberries

1/4 c. finely diced onion

1 TB. chopped garlic

1/2 c. ketchup

2 TB. balsamic vinegar

1 TB. rice vinegar

2 tsp. molasses

1 TB. maple syrup

1 tsp. worcestershire sauce

1/2 tsp. dry mustard

Directions:

1. In a skillet, heat about 1-2 TB. coconut oil on medium heat. Add onion and garlic and cook a few minutes until onions start to brown. Add blueberries and cook for about 10 minutes (you can lower the heat a bit). The blueberries will begin to soften and burst. Start to mash with a fork, (this should be easy to do), add in other ingredients and stir to combine and cook for a few more minutes for it to thicken. Transfer to a blender and blend until creamy.

2. Store in an air tight container in the fridge for about a week.

Best.Dang.BBQ Sauce.Ever.

I don't think I will ever buy bottled BBQ sauce again...I mean, that would just be wrong.

Now this BBQ sauce can serve many purposes, but in our household we love BBQ chicken sandwiches. (I have also used chickpeas instead of chicken on occasion.)

Don't be afraid to load up that sandwich with as many toppings as you desire.

My favorite combo for this was avocado, spinach, goat cheese, and grilled peaches (that were brushed with coconut oil.) Add that onto a soft and fluffy wheat carb and you've got yourself one happy husband.

But let's be honest, whose really the one that's truly happy. That's right...You!

Happy wife=Happy life.

But you already knew that huh? :)

Freezer Pesto Egg Breakfast Burritos

September 7, 2012 Arielle

Before Sweet Pea was born I really wanted to get busy and make a few freezer meals because I knew I would have little time to cook.

Of coarse I procrastinated, and now I've found myself deep in a box of Peanut Butter Puffins Cereal wishing I had prepared better for this moment. Trust me, those puffins aren't cheap and 1 box only last like...and hour.

Sadly we can't live off cereal, which I could totally argue. (That and a box of chocolates and a bottle of ketchup are all I would need to survive.)..Which is why I've tried hard to prep a few things here and there and throw in the freezer for days of desperation.

What is a day of desperation you might ask?

Just picture Sweet Pea Crying, Boo screaming, and me doing a little bit of both...

For starters I try to cut, chop, wash, store, etc. all the produce and snacks after I go grocery shopping so that healthy food is ready and available to desperate times. This food prep takes some time, and I usually do it at night when the hubs is home. I will even cut veggies that I am going to use for dinner days later, that way it's ready and cut when it comes time to cooking.

This week I'm going to share with you two freezer foods I made, the first being Pesto!

I love Pesto! It's great for sauces, dressings, pastas, pizzas, sandwiches, etc.

Freezer Diary Free Spinach Pesto

Makes about 1 cup

2 large handfuls spinach, 2 large handfuls basil, almonds, olive oil, 2-3 cloves garlic, zest and juice of 1 lemon

Blend until desired consistency is reached.

Place pesto in ice cube trays or container and drizzle a little extra olive oil on top.

Along with that pesto, I decided to add it onto some freezer breakfast burritos. These are super quick and easy grab and go breakfast for someone like a nursing mama or a hubby quickly on his way to work!

Ingredients:

Sauteed Veggies

(I used onions, shredded zucchini, garlic, and bell peppers)

Roasted Sweet Potatoes

Scrambled Eggs

Take a whole wheat tortilla and spread about a tsp. of pesto on it.

Add a spoonful of veggies.

Then add your eggs.

Top with cheese if desired. (I used pepper jack cheese for the hubby!)

Roll into burritos...

(Don't ask me how to roll a burrito...This took me 45 times before I got it right.)

Roll the burritos in plastic wrap and store in a plastic bag or container in freezer.

To reheat, remove from plastic and warm for about 1-1 1/2 min. in microwave.

Top these bad boys with fresh guacamole, salsa, or better yet...Ketchup!

Here's to makin' life a little easier! :-)

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**

Oil Free Avocado Banana Bread

August 27, 2012 Arielle

In the past two weeks, I've been involved in two weddings.

I also have a two week old and two year old...

Between my lack of sleep at night and the two busy weekends we've had, I've become somewhat delirious.

I find myself breastfeeding and watching re-runs of Snookie and JWOW at 3 in the morning while eating yogurt pretzels and drinking almond milk.

I've reached an all time high my friends.

But despite the craziness, I couldn't be happier to see this beautiful face in the wee hours of the morning!

I'm happy to say that this week I am veggin' out at my moms while I catch up on some sleep, and she catches up on feeding Boo a cookies and ice cream.

I've also scheduled a hair appointment which I am so excited about!

I'm considering the short bleach blonde Mylie Cyrus look...What ya think?

(source)

(See what I mean...Delirious)

Either way, there is one thing that sort of keeps me sane at the moment and that's eating carbs.

Carbs with chocolate chips that is...

Trust me. It works miracles.

Oil Free Avocado Banana Bread

Ingredients:

1 1/2 c. spelt flour, WW Pastry flour, etc...

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. nutmeg

dash of salt

1 egg

1/3 generous cup mashed avocado (1 medium avo)

1 generous cup mashed ripe banana (2-3 bananas)

1/3 c. peanut butter/other nut butter

1/3 c. agave, maple syrup, or honey

1 TB. vanilla

1/2 c. chocolate chips

Directions:

1. In a medium bowl, whisk together the dry ingredients. (Flour, B.P., B.S., Salt, spices)

2. In a separate bowl, whisk together wet ingredients until well combined. Mix wet and dry until incorporated, then fold in chocolate chips.

3. Bake in a preheated oven in a bread pan at 350 for 40-45 minutes.

Hopefully this bread can work its magic and hold Boo over for at least an hour so she can stop asking Grandma for cookies...

That is unless I finish off the loaf early this morning. It might take a miracle for that...

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!! :-)

Sweet Pea

August 16, 2012 Arielle

Never in my life would I imagine feeling the overwhelming love that I feel now.

I've been blessed in such a tremendous way to be the mother to now TWO precious Daughters of God.

After waiting for what seemed like forever, 40 weeks and 5 days to be exact, the day finally arrived where Sweet Pea came into this world.

After thinking the day would never come, we decided to take a weekend trip up to my parents house and relax. And of coarse when one finally let's go and realizes it's probably not going to happen when wanted....It happens.

So at 6:50 A.M. when my water broke we knew that our plans were going out the window and we were going to have this baby...Even if it wasn't in the place we had originally planned.

It was a fairly difficult labor, but luckily it only lasted 10 hours with about 15 minutes of pushing. (Boo was 20 hours of labor and 1 1/2 hours pushing...)

After a few hours of my labor not progressing, they decided to put my on pitocin to see if that would get things moving along. After a few doses of pitocin, we soon realized my body, and Sweet Pea, wanted nothing to do with the medicine. My blood pressure was dropping all the time, and my heart rate was fluctuating uncontrollably. Nothing about me was stabilizing. Then Sweet Pea's heart rate started to drop, so we decided it was best to turn off the medicine to see what happened.

Within minutes my body kicked in, everything stabilized, and I began to progress perfectly.

Only thing was now the epidural wasn't working.

I applaud any mom willing to do the birth the natural way. As for me, I would prefer no pain whatsoever.

But my body had a different plan for me, and rejected practically every form of medicine. So with each contraction becoming closer together, I would try and breath my way through it...Only instead I would cry through each one. I'll never forget that pain...

And if I do remind me before I think of having more kids...

Then the time came to push, which went rather quick. When she came out the umbilical cord was wrapped around her and her neck several times and she was blue. They took her away quickly, and for a few minutes I was freaking out. But soon enough she was in my arms, nice and pink! :)

I'll never forget seeing Boo 's face when she came into see Sweet Pea. Having our little family together felt so complete and wonderful. I truly am the luckiest wife and mama out there!

Over the past few days our little family's life has changed dramatically. We all have lost sleep and are going stir crazy, but never before in my life have I felt this happy. The spirit in our home is so strong and happy I truly feel blessed.

Boo is adjusting as expected. She loves her baby sister so much, but I can tell it's difficult for her. We've been told to leave her alone and go away, followed by a door slam, for the past couple of days. I know it will get better, and I look forward to the day when I can hear them laughing together.

For now I am perfectly fine watching Boo give Sweet Pea multiples love hugs and kisses!

Dear Sweet Pea,

I am so glad to finally be holding you in my arms! You are precious in every way, and I can tell you will have a very sweet and loving personality. Thanks for making our family complete and bringing lots of love into our little family.

I Love You! xoxo-

Mommy

Thank You for all your sweet comments, tweets, etc. on Sweet Pea! I have the greatest and most supporting readers!

( Also a special thanks to certain readers out there who helped me pick the name Sweet Pea for our little gals blog name!)

Be back soon with some food!! :-)

Oatmeal Peanut Butter Cookie Ice Cream

August 8, 2012 Arielle

I'm going to take a break from my obsessive whining about Baby #2 not here yet, and focus on one of my most precious chickpeas.

Yesterday Baby Boo officially turned TWO, and she technically isn't a baby anymore.

(Although I have no problem wrapping her up in a blanket and cuddling her in my arms...)

It's hard to believe that two years came and went so fast, and now I am the mama of a sassy and sweet toddler. One that has no problem telling me no, slapping me in public, wearing tutu's 24/7, playing with mama's makeup, singing Justin Bieber and pointing out his picture wherever it is...

Yes my friends, she is no longer my little baby.

She now demands chocolate milk with every meal and is easily the boss in our tiny little family.

(I'm this close to teaching her how to ask Daddy for money...)

Unfortunately for the hubby's sake, she's 100% Diva and takes a lot after her mama. Everything is 10 times more dramatic than it should be and she can cry at the drop of a penny.On top of everything else, she is addicted to sweets.

I will take the blame for that because half the time I've got my face shoved into some sort of chocolate particle...And if you open my pantry, i've got enough dark chocolate bars to feed Canada.

But I'm not complaining one bit. I look forward to Mommy-Daughter dates when we can spend daddy's money and check out different sweet treats around the city. (Although...Technically we do that now.)

Which is why I knew that on Boo's birthday she wouldn't consider a special 'treat' a basket full of fries, but more like a big bowl of ice cream. Of coarse alongside of a day spent full of using daddy's money!

That's what birthday's are all about!

Oatmeal Peanut Butter Cookie Ice Cream

Ingredients:

(For the Ice Cream)

5-6 frozen bananas processed and blended into 'ice cream' w/ 1 tsp. vanilla

1 pint vanilla non dairy ice cream (we prefer coconut)

(For the cookie mixutre)

1/2 c. whole wheat pastry flour/spelt flour/GF flour/vanilla protein powder for a protein version

1/2 oats

1/2 tsp. cinnamon

dash of nutmeg

dash of salt

1/4 c. peanut butter

1/4 c. 100% maple syrup

1 tsp. vanilla

1/2 c. dark chocolate chopped/chocolate chips

Directions:

1. To make the cookies, beat nut butter, vanilla, and syrup together until combined with a mixer. Add flour, oats, spices until combined. Fold in chocolate chips. The mixture will be a little crumbly:

2. In the mixer bowl add your ice cream:

3. Mix together until cookies are incorporated throughout ice cream.

4. Eat right then, or place in freezer safe storage and save for later!

This dessert is almost as sweet as my precious two year old!

Unless you take into consideration that she's 100% diva like her mama...

And in that case, it's not always a sweet bowl of ice cream! :-)

I love you Baby Boo! You keep me on my toes, make me smile and laugh every day, and I've never loved anything so much as much as I Love You!

I'll Love you Forever Boo!

XOXOXO-

Mommy

Walk N' Da Park: Family Video

August 2, 2012 Arielle

I'm 100% sure that I'm trying to be taught some sort of lesson right now.

I'm 78% sure that it has to do with patience...

(I WOULD be at least 95% sure if I didn't think I was partly being taught to just enjoy what little time I have being a mama of one child...)

Either way, I'm going crazy.

(I'm also obsessed with Instagram. Things just look better with filters...Included my face.)

I'm at the point where I would rather be tired and worn out because I'm taking care of two kids, rather than feeling full/ bloated/ in pain/ slow/ hungry/ not hungry/ and grumpy being pregnant.

I know, my complaining is annoying...So much I'm annoyed by myself.

At this point I've decided to stop focusing on the walking, dancing, and jumping and just forget about it all. I figure when I'm not expecting it to happen, it will.

So for now, I'm enjoying lots of play time with Boo. I know that this new baby thing is going to be quite the shocker for her. According to her, Baby Sister's name is either Cows or Elephants, and she is coming 'so long' from now...

Another person I find fearful of what's to come in the future is the hubby. I can tell when he's getting stressed out when he starts doing odd and unexplainable things...

For one, he took the trash out today.

And a few days ago for dinner he put cheez-its on his salad...

He also drank plain coconut water. Seriously, he's loosing it.

Either way I can't wait for out coo-koo family to become four, living off of 4 hours a sleep and little to rare showers.

(Wait? Isn't that my life right now?)

Anyways, I've thought a lot about this blog and what's going to happen to it when the new baby arrives. I want to say that my post will continue as normal as possible, and that's the goal. But I also know what it's like to have a new baby, and sometimes I'm not going to be able to make a glorious meal.

I've got a few things I'm planning on doing at that time, food included, but one of them is more videos. Maybe you guys hate them, and I'm sorry, but my goal is to really get you guys familiar with our little family. I've debated on doing this for a while because honestly I find myself embarrassing...But it is going to happen! :)

Hopefully once a week I'll post a video of some sort, rather it's cooking, exercise, family life, being silly, etc. I want you to get to know our little family and our personalities...Not just that I like Trash TV, Boo is a drama queen, and the hubs likes to buy white shoes... :)

On top of it, I've got a post workout series coming along for you guys to follow a long on my journey to a healthy and fit after baby body. I'm excited for it all to come together, and I can't wait to share!

I figured what better way to start off with is a family video...of us being us. We are new at this, and kind of look like losers haha! But you get to see my whole glorious pregnant self, and well...That's just hot!

(Embarrassed face...)

Hopefully next time I post I'll be holding my sweet baby girl!! Send some good vibes! Have a great week!!

60 Second Chocolate Chip Muffin

July 26, 2012 Arielle

Let's talk about Energy...

Have you seen mine?

Pretty sure it ran off to an exclusive resort in Tahiti somewhere, and is gettin' rubbed with suntan oil by the one and only Christian Bale...

Holy Batman! Dang you Energy...

I'm sure it probably hates me and never wants to come back after that Minnie Mouse party...Especially after little miss received a bicycle and has decided it's much more fun to ride when mom pushes instead of peddling.

Dear Energy, i'm so sorry but I need you back. I can't go to bed at 8:30 anymore, don't you see that Bachelor Pad is on till at least 10?!

Mind you I still have a toddler, messy house, new baby to prepare for, and I'm as big as a walrus?!

And this walrus is hungry!

No more PB&J's, smoothies, and cereal. Me want real food!

Let's not forget it's been too long since I wore makeup...And I'm pretty sure I wear the same sweat pants every other (each?) day...My husband is starting to worry.

Listen my little Energy, I promise I'll give you something to come back for. Granted it may not be dressed in a muscular leather suit, but I promise it includes chocolate!

And it won't require much work from you at all. Just 60 seconds and it's done, ready to enjoy!

At least tell me you will think about it?

60 Second Chocolate Chip Muffin

Ingredients:

1 tsp. melted and cooled coconut oil

2 TB mashed ripe banana (Or applesauce)

1 TB beaten egg

1/2 tsp vanilla

2 1/2 TB. whole wheat pastry flour

1/4 tsp. baking soda

dash of salt

2-3 TB. chocolate chips (Or sub blueberries for a breakfast muffin!)

Directions:

1. In a small/medium ramekin add oil. Then add in banana, egg, and vanilla and stir together until combined. Next add in the dry ingredients:

2. Mix together until combined, then stir in chocolate chips:

3. Microwave for 60 seconds.

4. Top with banana ice cream (frozen banana blended), peanut butter, milk, more choclolate chips, etc.

(Variations: Sub protein powder for flour. Add 1 TB of oats, instead of 1 TB of flour. Mix in different spices such as cinnamon and nutmeg. Throw in fruit for a fruit muffin. Add a little orange juice and zest for a tropical muffin. Top with nuts, coconut, chia seeds, etc...)

How simple was that?

That could be breakfast, afternoon snack, before bedtime pick me up!

I promise it's all yours as long as you allow me to watch at least one episode of trash TV a night...

Deal?

Oh...And would you mind letting your friend Batman know that my shoulders seem a little tense?

Thanks Energy! You're a real pal!

SEARCH THE BLOG

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 original post is from 2012 and I have updated it so it’s easier to follow! Along with an updated recipe and pictures :). Scroll down for the recipe!**

Ingredients:

3/4 cup coconut oil, room temp. (Not too hard, not melted)

1 cup coconut sugar

2 eggs

1 TB. vanilla

1 cup shredded zucchini, I like to do the large shreds. If there is a ton of moisture in the zucchini, you can squeeze it out a little bit.

2 cups plus 4 TB. unbleached flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cup unsweetened shredded coconut

1 1/2 cups chopped dark chocolate or dark chocolate chips

Directions:

Preheat the oven to 350 degrees. Add coconut oil and coconut sugar to your mixer bowl. Turn the mixture on low and continue to mix until incorporated, about 2-3 minutes. Next mix in the eggs one at a time, followed by vanilla and then shredded zucchini.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices. With the mixture on low, add in the flour. Do not over mix. Then add in the coconut and chocolate chips and stir until just combined.

Scoop cookies onto a baking sheet fitting with parchment paper.

Bake for 8-10 minutes, be careful not to overtake. Just when they start to golden up. Take them out of the oven and place cookies on a cooling rack to cool.

Store in a covered container. These have a similar texture to muffins, especially after being stored as they will soften up. I love to make these and then keep them in the freezer to pull out when needed. Just allow them to thaw on the counter for a bit before eating.

It also taste delicious with a spoonful of nut butter spread on top as well!

This original post is from 2012 and I have updated it so it’s easier to follow! Along with an updated recipe and pictures :). Scroll down for the recipe!