Sweet Tooth- Peanut Butter Cups

When the new year is upon us it gives us this little extra incentive to better the places in our lives where we can improve. For some of us that might be traveling more, taking more time for ourselves, and maybe possibly eating better. I bet it's safe to say that eating right is the number one place in our lives we resolve to be better. That's what happened at our house this year, for the most part we do really well, but my sweet loving man has a major sweet tooth. So much so that if I ask him to run to the store he can't help but stop by the bulk candy section, and then tries to unwrap the candies in the pocket of his sweat shirt to not get caught. Seriously. I finally had a come to Jesus talk with him and my mom about there love affair with Red Vines, these two were like animals when it came to this crap, double fisting it. Sorry but candy is not supposed to be an everyday treat, and my sweet husband was partaking in the candy dish at work EVERYDAY! So when January 1 rolled around I asked him to give up sugar for thirty days. I wasn't sure if he could do it the first week he came home with a headache, damn withdrawals. He stayed strong and as far as I know he's been on the straight and narrow. But I didn't want him to feel deprived, all things in moderation, so I thought I would offer him some healthy, creative, responsible alternatives, after all I love that man of mine and I want him to remember where the sweet love resides... at home! So this next is one of the alternatives we have been enjoying.

This first one comes from one of the new cookbooks I got for Christmas, The Kind Diet, by Alicia Silverstone. I was so impressed with this cookbook, it gives options for where ever you are on you conscious eating journey. Billy can't keep his hands off these. Enjoy.

-Chocolate Peanut Butter Cups- a.k.a. Reese's Peanut Butter Cups

1/2 c. Earth Balance butter

3/4 c. crunchy peanut butter (preferably unsweetened and unsalted)

3/4 c. graham cracker crumbs or 10 graham cracker squares

1/4 c. maple sugar, (I used agave nectar)

1 c. grain sweetened, nondairy chocolate or carob chips

1/4 c. soy, rice or nut milk (I used soymilk)

1/4 c. chopped pecans, almonds, or peanuts

1. Line a 12 cup muffin tin with paper liners, set aside.

2. Melt butter in a small saucepan over medium heat. Stir in peanut butter, graham cracker crumbs, and sugar or agave, mix well and remove from the heat.

3. Divide the mixture, about 2 T. per cup among the muffin cups.

4. Combine the chocolate and milk in a small saucepan over low-med heat, stir until chocolate starts to melt. Turn off heat and continue to stir until completely melted.

5. Spoon chocolate mixture over the peanut butter mixture and top with chopped nuts.

6. Place in the fridge to set for at least two hours before serving.

Cosmo Hippie Chef Recipe Alert- Raw Buckwheat Cereal

This recipe comes from my good friend Gwen, she is always sharing her new finds in the healthy food world. I was looking for something new, fast, healthy and portable for breakfast during the week for Billy and I, this hit the mark. It's probably going to be new for you, it was new for us but we love it.

-Raw Buckwheat Cereal-

1/4 c. buckwheat groats (I find these in the bulk section of Whole Foods or Good Earth)
1-2 tsp. sunflower seeds
1-2 tsp. gogi berries

Place all these ingredients in some kind of container with a lid. Fill the container with water just above the ingredients and place the lid on and soak overnight. In the morning drain off the water trying not to spill out the ingredients, rinse 2-3 times with fresh water and drain again. When you've drained all the water off top with these ingredients. Enjoy!

1/4. soy, hemp, rice or nut milk
1 T. pure maple syrup, or agave nectar
1-2 tsp. pumpkin seeds
2 T. coconut flakes
a pinch of nutmeg
a shake of cinnamon
1/2 banana

When strawberries and raspberries are in season I use those with or instead the banana.

Coffee is Love

Coffee is love at our house on the weekend, I say that because we don't drink it on a daily basis so when Saturday gets here we can't wait for our coffee love. I learned during the holiday break that to much of a good thing can be too much including coffee. So for me I'm glad we treat Saturday and Sunday morning as though there a treat and treat ourselves to something sweet and nice. All things in moderation makes us appreciate the love.

This is how we love up our coffee on the weekends, try it for yourself and you'll never want to pay for a coffee shop coffee again.

Fresh brewed coffee

2 tsp. vanilla or spiced chai powder

2 tsp. mocha, vanilla or regular Kahlua

2 T. soy creamer

All of this goes into a single cup, Enjoy!

Happy New Year- Vegan Eggnog

Wow where does the time go? I hope you all had a great holiday season, filled with lots of love and food. We had a relaxing indulgent one of our own. I'm glad to be back on track and excited for the new year to come. Don't you think it's cool that every year we are given time to reflect and plan for a better year or a better us? The funny thing is that we are given that time everyday to reflect and improve. Isn't life awesome?!

I received two great cookbooks for Christmas and look forward to sharing some new recipes. Here's one I made during the holidays, and I got it from one of the blogs I follow 'Elana's Pantry'.

It's fun, unique and of course delicious. Enjoy.

Vegan Eggnog ( I know what your thinking, try it anyways!)

3 c. almonds

4 c. water

1 T. vanilla extract

2 T. agave nectar

2 T. yacon syrup

2 t. grated fresh, or ground nutmeg

1/4 t. cinnamon, ground

pinch cloves, ground

1. Soak almonds overnight.

2. Discard soaking water and rinse almonds in a deep bowl of water, repeat until water is clear.

3. Place soaked almonds and 4 cups of water in a vita-mix, or a blender.

4. Blend on highest speed for 90 seconds.

5. Strain milk through a fine mesh paint bag, (I used cheesecloth). Discarding solids.

6. Place almond milk in a half gallon mason jar, add vanilla, agave, yacon, nutmeg, cinnamon and cloves, then shake well.

7. Refrigerate until cold and serve.

My famous Healthy Oatmeal Cookies

I love these cookies, my clients love these cookies, my friends love these cookies, you'll love these cookies. I don't have a sweet tooth but these hit the spot if you do, there soft and warm and make a great gift to say thanks to someone you care about. These can be made with chocolate chips or raisins, you decide. Enjoy

-Moist Oatmeal Cookies-

3/4 c. canola oil

2/3 c. agave nectar

1/4 c. soy milk

1 egg

1 tsp. vanilla

1 c. whole wheat pastry flour

4 T. flax meal

1/2 tsp. baking soda

1 tsp. salt

3 c. oatmeal

1 c. large chocolate chips or raisins (if using raisins I toss them with cinnamon and nutmeg)

1. Preheat oven to 350 F.

2. Cream together the canola oil, agave, soy milk, egg and vanilla with a whisk until mixed and fluffy.

3. Sift together flour, baking soda, salt and add a little at a time to the creamed mixture whisking lightly to mix together.

4. Stir in oatmeal and flax meal until well blended and then fold in the chocolate chips or raisins.

5. I use a small ice cream scoop to scoop batter onto lined (parchment paper) cookie sheets.

6. Bake for 10 minutes and then let cool for 5 minutes on the cookie sheet, then transfer to cooling rack until completely cool. Store in airtight container, or wrap up as a gift. Enjoy

Happy Halloween- Apple Cider/Pumpkin Seeds

I know it is a little late for Halloween recipes but these are fun through the fall and into the winter. These two recipes are the request of my sweetie, we always have a Halloween party with our friends that have kids but since the kids were questionably sick we canceled last minute and partied with ourselves. But of course my sweet Bill has to have his 'treats'. I hope you enjoy these as much as he does.

-Apple Cider-

6 c. apple juice

1/4 c. maple syrup or agave nectar

2 cinnamon sticks

6-8 whole cloves

2 oranges, sliced in rounds

2 1/4 c. pineapple juice

1. I place all these ingredients in a large pot or a crock pot, turn on low and let simmer until warmed through.

2. Ladle into mugs and ENJOY!

-Pumpkin Seeds-

1 1/2 T. melted butter or olive oil

2 c. raw whole pumpkin seeds

2 t. Worcestershire sauce

1/2 t. salt

1/4 t. garlic salt

1/4 t. cumin

1/4 t. paprika, chili powder

1/8 t. cayenne pepper

1. Preheat oven to 275 F.

2. Combine all ingredients in a bowl and mix thoroughly and place on a lined (parchment paper) cookie sheet.

3. Bake for 1 hour, stirring occasionally. Cool and place in a bowl to share. Enjoy

Keeping it REAL and Simple- Homemade Marinara Sauce

So the last time I checked in was weeks ago, and I mentioned that I was in a food funk. Nothing was inspiring me nor was I even wanting to eat, my taste buds were on hiatus. Part of this was due to the Farmer's Market coming to a close as well as the weather here in Salt Lake won't make up it's mind if it wants to be cold or warm. I'm certainly not complaining about the sunshine it's just that it is throwing my wants and cravings for a bit of a loop! So I took action and I completely cleaned the kitchen and fridge from top to bottom in hopes that cleaning out my creative space would make room for the energy to flow. Is it working? Who knows only time will tell, but there's always in the meantime. As for the meantime, I vowed to keep it simple, and get real about this present moment. All of us go through stagnic times, it's like riding a wave - it goes up and it goes down. No worries just go with the flow, do what you can, andthe rest will catch up.

Here's a simple Marinara Sauce I refer to often (Everyday Italian, Giada De Laurentiis) it's sweet an delicious and very versatile.

- Marinara Sauce-

1/4 c. olive oil, or enough to cover the bottom of the pot

2 small onions or 1 large, chopped

2-4 cloves garlic, chopped

4-6 stalks celery, chopped (I like the leafy stalks)

2-4 carrots, peeled and chopped

2 jars (I use my canned tomatoes) or cans (32oz)

2 fresh bay leaves

salt and pepper to taste

1. In a large pot over medium heat, add onions and garlic and saute until soft and translucent, about 10 minutes.

2. Add the carrots and celery and season with salt and pepper, saute until soft, another 10 minutes.

3. Add tomatoes and bay leaves and simmer until sauce thickens about an hour. Let cool and I like to puree mine in the blender, taste and season with salt and pepper if needed.