Chocolate Magic hard shell ice cream topping

I am a sucker for hard shell ice cream. Before I realized that I was lactose intolerant Dairy Queen's dipped ice cream cones was my favorite treat in the world. A weakness of mine during pregnancy. My husband would take me to get one almost everyday when I was expecting my daughter Emma. 


It was kind of sad when we gave up chocolate syrups, and hard shell dipped ice creams. I had a sigh of relief when coconut ice cream showed up to my local grocery store. Perhaps, I even sang some hallelujah's out loud in the grocery store isle in my head!


This month in my bon appetite magazine I found a recipe for BombeBasticks. They looked so good I had to make them, and best of all they fit into our allowed non gluten/ non dairy cheats.

Ingredients:

• 12 ounces of semisweet or bittersweet chocolate. ( I used a bag of dark chocolate chips)
• 1/3 cup of coconut oil
• 1/2 tsp of ground cinnamon
• 1 teaspoon of lemon juice

Directions:


Combine dark chocolate and coconut oil in a medium metal bowl, and set over a medium saucepan with boiling water. Stir Chocolate until melted. Remove from hear and add cinnamon and lemon zest. Let slightly cool and pour on top with a spoon on your ice cream. Garnish with pistachios, or almonds!

Note: The recipe called for 8 sugar cones and 2 pints of ice cream. In which she coated the scoops of ice cream. We did not do this. With the excess, I made little chocolates. Pouring the melted chocolate in molds, and then we froze the molds to let the chocolate set! 

Fried egg on sweet potato hash

Seeing that it has been a while since my last post, I thought thought that I should post something up really quickly. 

This recipe is one that we made several weeks ago. The inspiration came from a food magazine, of coarse in my quest to make it healthier, the mayonnaise is homemade, and the salsa is a fresh organic brand from whole foods.

This dish is a perfect Saturday, or Sunday brunch, and would the perfect crowd pleaser!

Ingredients:

Mayonnaise~

• 1/2 cup of mayonnaise (homemade if you like)
• 3 tablespoons of salsa
• 1 teaspoon of lemon

Hash~

• 3 small to medium sweet potatoes
• 6 tablespoons of extra virgin olive oil, or coconut oil
• 1 cup of onion (diced)
• 2 Anaheim Chilis, cored, seeded and diced
• 1/2 cup of red bell pepper (diced)
• 2 tablespoons of minced fresh garlic
• 1 jalapeños
• 2 tablespoons of cilantro
• 2 teaspoons of oregano
• 1 tablespoon of lemon juice
• 6 eggs

Directions:

1. In a bowl mix all ingredients for the mayonnaise.
2. Peel sweet potatoes and dice them. Cook in boiling water until firm/tender. About 3 to 5 minutes. Dreain and set aside and in a large nonstick skillet heat 3 tablespoons of oil on medium heat. Cook onion, red pepper, and diced chiles. Stir frequently on medium heat for 15 minutes. Add in garlic and jalapeños. Cook for about 2 more minutes and then transfer to a plate.
3. Increase the heat to medium high, and add the rest of the oil. Add in potatoes and cook for about 8 to 10 minutes until brown. Return onion and pepper to mix, stir in cilantro, oregano, lemon juice, salt and pepper. Remove from heat, and mix in mayonnaise mixture. Stir in transfer to a plate. 
4. Fry 6 eggs, that will top servings of hash. 

Serve and enjoy!!

Spaghetti Zucchini Squash Limone Parmeggiano.

I am completely obsessed with zucchini and squash, the God sent replacement to pasta. Everything italian has recently been making the rounds at our house, thanks to this super vegetable that subs as a great pasta. Best part about it is that the kids actually love the taste and ask for more. So no complaints here, except that it does not nearly make enough to go around for seconds.

The recipe that I made tonight is an adaptation from Gwyneth Paltrow's "my father's daughter"  cookbook. For me it is fun to adapt recipes to fit my gluten free life style. Recently, I was diagnosed with Hashimoto's so eating healthy has become not just important to our family, but vital for the health and happiness of my family. This diet is strict, no iodine salt, no gluten, no sugar, no coffee, no caffeine, and the list goes on. My choices have been greatly limited, but it has been nice to finally have an answer to so many health problems that I have had over the years. (no ranting here, seriously it is fun to give up coffee)

Spaghetti Zucchini Squash Limone Parmeggiano.

Ingredients:

• 3 cups of fresh leaf spinach
• 4 zucchini
• 2 squash
• 1 juice of a lemon
• a dash of pepper
• 2 tablespoons of extra virgin olive oil
• 1/2 cup of fresh basil
• 1/2 teaspoon of Kosher Salt
• 1 1/2 cup of finely grated parmesan cheese (optional) Paleo friends just substitute chicken or shrimp :-)

Directions:

Wash zucchini, squash, and spinach. Slice off the end of the zucchini, and then use your vegetable peeler to peel length wise on the zucchini and squash. While you are peeling, sauté spinach in a large skillet, with the olive oil. Add noodles, juice of the lemon, salt, pepper, and cook for 8 minutes on medium. Add basil, and remove from heat. Transfer into a serving dish, then add Parmesan cheese, and toss until the cheese has melted. 


Serve and enjoy!

Chicken Deviled Egg Salad

Who doesn't love Chicken Salad and Egg Salad!!! There are foods that I have craved after giving up gluten and chicken salad was one of those! Although, this version is served in eggs, it was a great lunch and the our kids loved to snack on them through the week. Chicken salad is a great source of protein, and full of omega 3's and 6's, which are essential fatty acids building blocks that the body needs. This recipe is great for lunch dinner, or a snack! Just make sure to double up this recipe, it is sure to disappear fast!

Ingredients:

• 4 cups diced poached chicken,
• 1 teaspoons of fresh dill
• 2 teaspoons fresh squeezed lemon
• 1/4 teaspoon of kosher salt
• Dash pepper
• 1 tablespoon of honey Dijon mustard, plus one teaspoon of Dijon Mustard
• 1/2 cup of mayonnaise, plus one tablespoon of mayonnaise
• 1/2 cup thinly diced celery
• 2 green onions diced
• Dash paprika
• 7 eggs

Directions:

• Fill a sauce pan with water and add 7 eggs. Boil eggs for 10 minutes to 15 minutes. Let cool for 5 minutes. Run under cool water and peel shells, and slice length wise. In a small bowl spoon egg yolks, 1 tablespoon of mayonnaise, paprika and 1 tablespoon of Dijon mustard. Mix thoroughly, as you would deviled eggs. 
• 
  
• Dice chicken, celery, green onions and dill. Toss in a medium sized bowl, and add Mayonnaise, Dijon, lemon, salt and pepper. Stir in egg mixture, and spoon into the hard boiled eggs. 

Serve and enjoy!