Monthly Archives: August 2019

Chopped Kale, Cranberry, and Pumpkin Seed Slaw!

Kale, Cranberry, Pumpkin Seed Slaw 2

This slaw is a twist on the traditional cole slaw with the Autumn flavors of cranberries and pumpkin seeds, and the added nutrition of Lacinato Kale!

Kale, Cranberry, Pumpkin Seed Slaw

Gosh I love Fall! It’s my favorite season! I love all the spices, warm drinks, cozy sweaters, autumn fruits and vegetables, crunchy leaves, pumpkin patches, pumpkins, Mums, Fall porch decorations, cozy corners with a good book and a quilt, jackets, boots…..Love- It – All! This slaw introduces some of the flavors of Fall without completely letting go of Summer yet IMO.

Autumn Picture Cozy Time

What’s your favorite part about Fall? Please share with me. 🙂

I think you will like the crunch of the pumpkin seeds and chewy cranberries in this slaw. Plus, it has a milder onion flavor with scallions (green onions). It can also be made ahead, which is always handy!

Ingredients

4 Cups of Shredded Green Cabbage

1 Cup of Finely Chopped Lacinato Kale

1/2 Cup of Shredded Carrot

1/2 Cup of Thinly Sliced Green Onion

1/2 Cup of Pumpkin Seeds (I like this sprouted kind)

1/2 Cup of Dried Cranberries, fruit sweetened

Mix all the slaw ingredients together, then make the dressing:

1/2 Cup of Primal Kitchen Garlic Aioli Mayonnaise (here)

1 Tablespoon of Apple Cider Vinegar

1 Tablespoon of Fresh Lemon Juice

1 Tablespoon of Honey

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Black Pepper

Whisk together the dressing ingredients, and fold into the slaw.

Refrigerate until ready to serve.

Chopped Kale, Cranberry and Pumpkin Seed Slaw, Gluten and Dairy Free

 

 

 

 

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Dark Chocolate Mint Truffles with Raspberries and Macadamia Nuts

Dark Chocolate and Raspberries with Mint is divine! But if you like Macadamia Nuts better, I have given you options. Or, if you are like me, I like to make both!SO Perky raspberry and macadamia truffles

This is a brand new recipe with choices! I have added a powdered drink mix supplement that is new to Perfectly Posh called So Perky that has a lot of beneficial ingredients in it, to boost these truffles, like Green Coffee Bean, Matcha Green Tea, Peppermint, Vitamin C, Vitamin B12 and Ginseng! The mint flavor in this drink mix adds a nice flavor to the chocolate, plus other benefits. But, you can totally make this without it! All the new Knosh is allergen free, with no artificial colors! One of the many reasons I love it!

So Perky Dark Chocolate Mint Truffles

Here’s some more information below on the So Perky which you can pick up here.

 

So Perky

I like to add it to make these delicious dark chocolate bites an Energy Power Treat!

So Perky Truffles

They also have cashew butter in them, and are simple to make, because instead of cooling the truffle mixture and then rolling them into balls, which can be tedious, you simply pour it into mini muffin cups which is much quicker and easier!

Here’s how to make them!

Dark Chocolate Mint Truffles with Raspberries and Macadamia Nuts (optional Knosh So Perky Drink Mix)

Ingredients:

1 Cup of Dark Chocolate Chips

1/4 Cup of Cashew Butter

2 Knosh So Perky Mint Julep Drink Mix packets (optional)

1/2 Teaspoon of Vanilla Extract

1/8 Teaspoon of Peppermint Extract

A pinch of Sea Salt

Freeze Dried Raspberries (crushed) 1 Cup

1/2 Cup of Macadamia Nuts (finely chopped)

Directions:

Prepare a mini muffin tin with 20 paper liners.

In a double broiler over simmering heat, melt the dark chocolate chips, cashew butter, a pinch of sea salt and 2 Knosh So Perky Mint Julep Drink Packets. Whisk with a fork until it is melted together. When completely melted, remove from the heat and stir in the vanilla and peppermint extracts.

Crush the freeze dried raspberries into a fine powder. I like to use a mini food processor. You can also do this in a plastic storage bag and crush them by rolling a rolling pin over the top of the sealed bag. Finely chop the macadamia nuts. Place each in a small bowl for sprinkling.

Place about a half teaspoon of the crushed raspberries and macadamia nuts in ten each of the mini muffin cups. Pour the melted truffle mixture evenly into each cup leaving a little room at the top for more raspberries and nuts. Immediately sprinkle the remaining crushed raspberries and macadamia nuts on top of the truffles accordingly.

Refrigerate for 30 minutes until set. Remove them from the mini muffin pan and store in a sealed container in the refrigerator to enjoy as needed!

Makes 20

Dark Chocolate Mint Truffles with Raspberries and Macadamia Nuts

*I am a consultant for Perfectly Posh and love all their cleaner beauty products and supplements and what the company stands for. I appreciate you choosing me as your consultant when shopping with them.

What’s In Season for August

What's In Season in August

August is a time of year when the fresh fruits and vegetables are at their peak! This is a great time to eat your fill of all the freshness the season has to offer and enjoy all the nutrient rich benefits of a large variety of colorful, fresh food.
I have put together a list for you to pin, share and inspire you!
How would you use some of these? Share with me in the comments and share this post with friends who love good food!

Blueberry, Dark Chocolate Chip, Pecan Quick Mug Muffin

Quick Muffin 6

Is there ever a season when we don’t need something quick in the kitchen? I don’t think so from my experience. Even in the Summer when the kids are out of school, the pace can be fast, and we have to purposefully carve out time to slow things down.

Quick Muffin 7

Our time Up North is winding down, and it has been so fun, relaxing and refreshing. Lots of quality time, but I’m feeling tired. Because even a vacation, or even especially a vacation, can make you tired.

Quick Muffin 3

During the last few days, I am running out of time to bake, and also not replenishing things like muffins that I don’t want to take with me traveling home.

Quick Muffin 5

So, I’ve made a new recipe for a quick 2 minute mug muffin. No big batch, just enough for two servings. Half for now, half for later, or to share all at once. It’s big enough for two.

This one has dried blueberries, pecans and dark chocolate chips in it, and I used a combination of Banana and Quinoa flour, and sweetened it healthfully with applesauce and maple syrup.

Quick Muffin Batter in Mug

Blueberry, Dark Chocolate Chip, Pecan Mug Muffin

You will need one 16 oz. Microwave Safe Mug

Ingredients:

1 Egg

1/4 Cup of No Sugar Added Applesauce

1/4 Cup of Quinoa Flour

2 Tablespoons of Banana Flour

1 Tablespoon of Olive Oil

2 Tablespoons of Pure Maple Syrup

1/4 Teaspoon of Vanilla Extract

1/4 Teaspoon of Ground Cinnamon

1/8 Teaspoon of Baking Soda

A Pinch of Salt

1 Tablespoon of Dark Chocolate Chips

1 Tablespoon of Dried Blueberries

1 Tablespoon of Chopped Pecans

Directions:

Whisk together the egg, applesauce, maple syrup, olive oil and vanilla extract in a medium sized bowl. Add the remaining ingredients, except the chocolate chips, blueberries and chopped pecans. Whisk vigorously until smooth. Add a Tablespoon each of Dark Chocolate Chips, Blueberries and Chopped Pecans. Pour the batter into a 16 oz. microwave safe mug. (It should be half full). Sprinkle with additional chocolate chips, blueberries and pecans if desired.

Microwave on high for 2 to 2 1/2 minutes until cooked through and the muffin springs back to the touch. The first time you make this start at two minutes, and if needed go 30 seconds more. After that you will know your microwave time requirements for this muffin. Microwaves vary. This muffin Puffs Up Huge above the rim of the mug when microwaving. It will shrink back down level with the cup when it is cooled. There are no worries of it spilling over. Kids will enjoy watching this process, at least mine do. 🙂

Cool a little bit before eating this. It is good warm or cooled. 🙂

Serves 2

THISIS~1

 

 

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