Guilty Pleasure Dark Chocolate Bark
While working to eliminate sugar from my diet, I discovered an unexpected treasure…Lilly’s no sugar added chocolate chips! THEY ARE FANTASTIC!! No aftertaste!
With that in mind, I’ve created an absolutely delicious chocolate bark that is SUPER HEALTHY!
Adjust the ingredients to your taste. This only takes about 7-8 minutes to make.
1 bag of Lilly's no sugar added Chocolate Chips (You choose the flavor you prefer, they make a variety!)
1 TB organic virgin Coconut Oil
2-3 TB Unsweetened Coconut Milk (or Almond, Hemp etc, your preference)
Walnut Pieces
Pumpkin Seeds (hulled)
Sunflower Seeds (hulled)
Freeze Dried, no sugar added Blueberries or Raspberries
Add chips, oil and milk to pot, on very low heat. melt. then add nuts, seeds fruit. You judge the amounts. pull from heat. spread onto cookie sheet lined with parchment. Sprinkle with Himalayan pink sea salt. Refrigerate.
Firms up in an hour. Break into pieces as you see fit. Enjoy!
KEEP REFRIGERATED in a closed container.
Italian Fire-Roasted Veggies
I love the versatility of this dish…it can be put over a low carb natural pasta, can be made vegan by adding beans, or if you’re an omnivore like me, you like to add bulk Italian Sausage! (Chicken/Turkey Sausage is just as good, without the additional fat content of pork).
Yum! This dish is also fantastic on a crostini!
1 Yellow Bell Pepper
1 Red or Orange Bell Pepper
1 Yellow Squash
1 Zucchini
1 Sweet Onion
1 Eggplant
2-3 Portobello Mushroom Caps
As much Garlic as you see fit, I use a lot, I love it!
Extra Virgin Olive Oil
Balsamic Vinegar
Fresh Basil Chopped/Torn
Cracked Pepper
Sea Salt
Shaved Parmesan
I Large Can of Fire-Roasted Tomatoes
Red Pepper Flake
Chop all *fresh* veggies into large bite size pieces and toss into bowl with a few TBs of olive oil and balsamic vinegar, add a bit of S&P. Toss well. Spread onto parchment lined baking sheets. Bake in a pre-heated 375 degree oven for approximately 35-45 minutes. If adding Italian Sausage, sautè that while the veggies are in the oven. Remove from oven and combine in a large pan, the veggies, tomatoes, (Sausage or beans, depending on your preference) along with a pinch of the red pepper flake. Toss for a few minutes on low heat, long enough to combine all the flavors and get the tomatoes plenty warm.
Serve as you wish over a low carb pasta, or crostinis etc with some of the fresh basil and shaved parmesan on top!
Baked Catfish
2 Large Catfish Filets
I Lemon
Scallions
Garlic
EVOO
Paprika
Preheat oven to 375 degrees
Lay catfish filets on parchment lined baking sheet
Juice half of the lemon over the fish
Chop as much garlic as you prefer and sprinkle over filets
Chop scallions and sprinkle over filets
Drizzle with EVOO
Sprinkle paprika over filets
Last, slice remaining half of lemon and lay over fish just before baking
Bake approximately 30-35 minutes
Roasted Brussel Sprouts with Garlic & Lemon
Sprouts
Lemon Juice
Garlic
EVOO
S&P
Preheat oven to 400 degrees
Lay halved or quartered sprouts (depending on size) on parchment lined baking sheet in single layer to bake evenly
Drizzle with EVOO
Sprinkle generously with lemon juice
Sprinkle generously with garlic
S&P to your taste
Toss to coat
Bake 30-40 minutes depending on oven and crispiness preference as well as sprout size, it can vary.
