Paleo Hot/Cold Chocolate Crème

Last weekend I had the house all to myself and it was a real treat! Speaking of treats, it is important to allow yourself some indulgence every now and then, no matter how rigorous your diet/exercise regime may be. While the notion may be true that "it doesn't take one healthy meal to get skinny", it also doesn't take one unhealthy meal to get fat. We all need our "cheat treat" to stay balanced and happy!

This recipe takes about 5 minutes to put together and uses only 3 ingredients. It's dairy-free, refined sugar-free and it is rich, chocolate-y and oh so good. Try it hot or chill it in the fridge/freezer and try it as a cold treat - either way, if you are a chocolate fiend, you will enjoy this Paleo Hot/Cold Chocolate Crème.

Paleo Hot/Cold Chocolate Crème

Yields: 4, 2oz cup servings

Ingredients:

1/2 C coconut milk (Thai Kitchen makes a good one, they also offer a regular and lite version)
2 T cocoa powder
3 T agave syrup

Directions:

Pour coconut milk into a small sauce pot. Mix together agave syrup and cocoa powder, add to coconut milk and whisk until smooth. Bring to a simmer over medium heat, remove from heat, serve into 2oz espresso mugs and THAT'S IT!

*Place in the fridge/freezer to cool it off if you prefer this treat to be cold
*Try dusting the top with cinnamon or try adding a fruit component; orange or raspberry would be divine!

Enjoy and Buon Appetito!

Vegetarian Chickpea & Cauliflower Curry

I don't post Vegetarian recipes very often, not because I don't enjoy them, only because I really love meat! Also, because I switched over to Paleo, I've had to eliminate legumes from my diet, which are an amazing source of protein. This recipe for Channa Gobi (Chickpea & Cauliflower) Curry is not #whole30 or #paleo approved, however, it is vegetarian/vegan and I will provide some tips below should you prefer to add some meat, as it is versatile in that regard.

Channa Gobi (Chickpea & Cauliflower) Curry

Yields: 4 servings

Ingredients:

3 C chopped cauliflower 
1 C frozen peas
1 onion, diced
2 carrots, diced
1 15oz can chickpeas (garbanzo & chickpeas are the same, FYI), drained and rinsed
1 can diced tomato, drained
1 can coconut milk
2 T curry powder
1 C vegetable broth
salt, pepper & olive oil

Directions:

In large sauce pan, heat olive oil over medium-high heat. Add onion and saute until tender and golden brown. 

Add carrot, cauliflower and curry powder, mix and saute until fragrant. Add tomatoes and broth, cover and cook until veggies are softened, about 10 minutes.

Add chickpeas, peas, coconut milk, salt & pepper and mix well. Cook uncovered until flavors are well blended and mixture thickens, about 10 minutes.

Serve hot over cooked rice, noodles or steamed veggies!

*Add cooked chicken thighs in substitute of chickpeas for a non-Vegan-but-Paleo-approved version!

Enjoy and Buon Appetito!