Roasted Tomatoes

Slow Roasted Tomatoes

I hate to admit that I have been sort of lazy this summer, and not wanting to cook much. I have been staying away from the more complicated dishes and trying to stick to the basic easy to cook dishes.

This recipe was so simple, and can turn ordinary dishes into the extraordinary dishes! Add it to salads, pizza, marinara, scrambled eggs, or my sun-dried-feta-cauliflower ,or even soups! I found myself snacking on them, because they store easily!

Loaded with tons of Antioxidant goodness!

• 16 Vine-ripened tomatoes 
• Two tablespoons of olive oil
• Kosher Sea salt

Preheat oven to 275.
Slice tomato's 1/2 inch each and place tomatoes on to parchment paper on a baking sheet. Lightly drizzle olive oil on top, and sprinkle lightly salt. Roast for 3 hours.

Make sure to chill the tomatoes before refrigerating. You can easily store these for up to a week, in a Ziploc bag.

Chocolate Coconut Ice Cream Pie

Chocolate Coconut Ice Cream Pie
Yum Yum!

Pie crust

• 2 cups Almond flour
• 1/4 tsp of salt
• 1/4 teaspoon of baking soda
• 2 1/2 tablespoons of Cocoa powder
• 2 1/2 tablespoons of Irish creme Agave
• 1 teaspoon of Vanilla extract
• 4 tablespoons of cold butter 

1. In a medium bowl mix Blanched Almond Flour, salt, baking soda, cocoa powder.
2. Mix in Agave, vanilla extract and butter with a fork.
3. Spread into pie pan with hand
4. Chill in refrigerator for 15 minutes
5. Preheat oven at 350
6. bake for 10 minutes
7. Cool and place in freezer

Pie crust mix

I had a hard time getting the butter to mix in. I am thinking about leaving the butter out and letting it soften to room temp.

Ice Cream Filling

Ice Cream Filling

• 1 tablespoon of bowling water
• 2 teaspoons of coffee instant
• 3/4 cup of chocolate chips
• 2 tablespoons of coconut milk
• 1 Pint Naked Coconut 
• 1 pint Dark Chocolate  Luna & Larry's Organic Coconut Bliss

1. In a small bowl heat a tablespoon of water in the microwave for a minute, and dissolve a packet of Via coffee. 
2. On stove top heat in a saucepan 3/4 cup of chocolate chips, and add 2 tablespoons of coconut milk. 
3. Add melted chocolate mixture into a small bowl with the coffee that has now dissolved into the water.
4. In frozen bowl mix the two variety of ice creams and add 3 Tablespoons of chocolate/ coffee mixture. 
5. Spoon ice Cream filling into the Pie, 
6. then cover and freeze for 3 to 4 hours.

I told my husband two Chocolate and this is what he brought home! So we improvise!

Chocolate goodness!

After filling Pie with Ice Cream, I smoothed top with a Cake smoother tool, and drizzled on a little of the extra melted Chocolate.

Berry Summer Salad

I love summer Berry Much. What better way to celebrate warmer temperatures than by enjoying a light summer salad, topped with natures antioxidant goodness!

• 1 Cup of Rasperries
• 1 Cup of Blackberries
• Avocado
• several sliced mushrooms (optional)
• 6 cups of Fresh Spring Mix or Spinach
• 1/2 cup of Goat Cheese or Feta Cheese
• 3 Tablespoons of Napa Valley Naturals Olive oil
• 2 Tablespoons of Oilerie Balsamic Vinaigrette aged 25 years
• a dash of salt

This is a simple recipe.

Toss leaves in a bowl. Toss on top the rinsed fruit and diced avocado. Add Cheese. In a small bowl add Olive oil, and balsamic, and a pinch of salt. Stir well and add to salad.

This can be topped with any not that you choose. Goes excellent with Chicken as well!

Serve and Enjoy!

For the love of Chocolate

Chocolate dipped prunes. I know that it does not sound appetizing, but I promise you will eat this treat like candy!

I am going to dip walnuts next time!

1/2 pound of dried prunes or any dried fruit of choice

1/2 a bag of 605 to 70% chocolate

Melt chocolate in a saucepan. 

With a fork dip your choice of dried fruit or dip a nut. Dry on parchment paper. 

When dried fully, store in refrigerator, and keep for a nice fast tasty indulging treat!