Flourless Peanut Butter Cookies

Hello, hello. Let's talk about being healthy for a bit, okay? As I was scrolling through my past posts, I realized I wasn't really fulfilling my slogan of "an attempt at healthy living". It was time to live it up. As summer began, my diet became a little cray cray and I completely disregarded exercise. I'm beginning to develop a summer routine though. This post will be a bit of a lecture, so if you're rolling your eyes, please just skip down to the recipe! :) 

Flourless cookies? Damn straight, homies. I swear this isn't some sort of BS. Now, the lecturing is about to begin. I'll go through why flour and gluten were cut out of my diet; benefits of honey (yes these are sugar free); and a little bit of my recent exercise routine, HIIT. 

A few months ago, I began cutting all wheat/gluten products out of my diet because I had stumbled across an article about gluten sensitivity, which I boldly self-diagnosed as a problem in my life. Since I stopped my gluten intake, my overall energy levels have increase and my stomach no longer hurts from the wretched bloating. Now, there are mixed professional beliefs out there; some believe taking gluten out of a diet is more detrimental than keeping it in the diet, while others believe that cutting gluten out can improve overall energy levels and health. I'm no professional, but from my experiences I do believe that cutting as much gluten as possible out of your life will help with fatigue, headaches, and bloating. With that being said, you can freely enjoy these cookies, that is, unless you've got peanut allergies.

Now we're onto the benefits of honey. While there are many uses of honey, I'll be focusing on my favorite benefit.

I am one of those people who is allergic to everything outside, basically most of nature-- anything from grasses to hamsters. Lucky me, right? What I'm trying to say is that honey can potentially ease your agonizing allergies (it would be great if honey could fully get rid of allergies though!). How this works is through suppression immunotherapy, which is a method of alleviating allergies through gradually introducing allergens to your body system. Normally, when your body is exposed to allergens, an allergic reaction occurs. 

Let's say a little speck of pollen, or antigen, enters your body through your nostril. This antigen triggers your white blood cells to produce antibodies that help defend your body from the antigen, or the "invader". What then happens is an allergic reaction; the antibody destroys the antigen through promoting the production of chemicals that kill off the antigen. As this is happening, you are experiencing an allergic reaction. For many of us, the luckier ones (let's attempt to be positive, shall we?), we only have irritating reactions that include but are not limited to: watery eyes, itchy throat, runny noses. Others who have it worse can often experience life-threatening consequences. 

Okay, so now that I've given a little bit of an explanation of what an allergic reaction is, I'll very briefly go over how honey reduces allergic reactions through suppression immunotherapy. By introducing local pollens to your body through local honey, allergic reactions eventually become less severe and more tolerable. This method is most commonly known through shot treatments from allergologists, but eating small increments of honey each day can also result with the same effect.

Despite the many benefits of honey, there can be complications as well. For more information on this sweetener, click here.

If you're a true peanut butter lover, I know you'll love these. They're so incredibly soft in the middle, with a little crispy outer edge. Mmm, enjoy!

Flourless Peanut Butter Cookies Recipe: makes 16, adapted from myrecipes
1 cup all natural creamy peanut butter
1/4 cup honey
1 large egg
1 tsp baking soda
1/4 tsp salt

Directions:

1. Preheat the oven to 325 F (160 C). Line baking sheets with parchment paper.
2. Stir together the peanut butter, honey, baking soda, and salt. Add the egg and incorporate until smooth. Drop by the Tablespoons, two inches apart on the lined baking sheets.
3. Bake for 12-14 minutes, or until cookie edges brown. 
4. Cool on baking sheets for 5 minutes. Transfer to a wire rack and let the cookies cool for about 15 minutes. Cookies best eaten within 2 days.

Notes:
- I used 1/2 cup creamy and 1/2 cup crunchy peanut butter for more of a crunch ;)
- If using all natural peanut butter/homemade , make sure the peanuts were roasted/toasted
- Feel free to add in 2/3 cup chocolate chips!

With Love,
Grace 

Works Cited:

"Allergic Reaction Causes and Triggers: Foods, Medicine, and More." WebMD.com. Ed. Laura J.  

       Martin. WebMD, 14 Aug. 2012. Web. 17 June 2013. <http://www.webmd.com/allergies/guide

       /allergic-reaction-causes>.
Gardner, Karen. "What Are the Benefits of Honey Made Where You Live?" Livestrong.com. 

       Livestrong, 27 June 2011. Web. 17 June 2013. <http://www.livestrong.com/article/479702-

      what-are-the-benefits-of-honey-made-where-you-live/>.

News Medical Staff. "Suppression Immunotherapies." News-medical.net. News Medical, n.d. Web. 

       17 June 2013. <http://www.news-medical.net/health/Suppression-Immunotherapies.aspx>.

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Dark Chocolate Bark

 

I've recently been on this chocolate crave. Within the past week, I've adopted at least five different brands of dark chocolate (now that school is over, all I do is eat and sleep) into my home. As I've cut refined sugars out of my life as much as possible, the darkest chocolates have slowly become sweet. Most days, I'll be perfectly content with solely dark cocoa powder in my oatmeal -- no sweeteners.

So let me now introduce you to my new favorite chocolate bark. Spicy mama, meet my lovely reader. When I took my first nibble of the bark, my taste buds were pleasantly surprised. 

Chili and bittersweet chocolate is a relatively new concept in the western world, albeit it is well-known to many South American cultures. To many people, bittersweet and dark chocolate is too...bitter (for lack of a better word). With the delightful heat however, the chocolate becomes somewhat intriguing. 

My favorite part about the bark is that the chili is undetectable while you're indulging and then BAM!  It reveals itself after you go nomnomnom.

 Anyways, enjoy!


Recipe: serves 6
6 oz bittersweet chocolate
1/4 cup pistachios
7 apricots, chopped into 4ths
1/4 tsp chili powder
1/2 tsp cinnamon
coarse sea salt for sprinkling

Directions:

1. Line a baking pan with parchment paper. Combine pistachios, apricots, chili powder, and cinnamon in a bowl.
2. With a double boiler, melt the chocolate (or melt in the microwave with 30 second increments, stirring between each increment). Stir in the pistachio mixture.
3. Pour the pistachio-chocolate mixture onto the lined baking pan. Use a spatula to even out. Sprinkle with salt and refrigerate until hard, and then break into pieces.
   

Notes:
- My entire batch was about 250g
- Store in an airtight container
- If you are feeling ballsy, up the chili powder to 1/2 tsp cinnamon

With love,
Grace

Also, I just created a Facebook page (here) and would really, really love it if you could go like it! Thanks!

Healthy Cinnamon "Ice Cream"

Rise and shine...for those of you on the other side of the world. You may be able to tell from all my posts that breakfast is my favorite meal of the day. 

But, ice cream for breakfast? Yes! It's über healthy, too. If you're a regular blog surfer, you probably have a good guess as to which one ingredient this is made of -- frozen bananas! 

I'm yet to explore all the different varieties I could try with the ice cream.The few that I already have in mind are: nutella-peanut butter, blueberry, vanilla bean, and chocolate. Let me know if you try any different flavors!

What I really love about this breakfast is that it keeps me going for the entire morning. Two bananas is more than enough and is plenty to share. I was just feeling a bit selfish this morning (but I did share a few bites) so I ate most of it myself.

This is another recipe like this one that I've had a miserable experience with. The first time, I didn't slice up the bananas before freezing. Long story short, the banana didn't blend, so I let it thaw and ate it, which turned out to be ridiculously bitter. Anyone else have this happen to them?

If you're planning on making your lovely momma waffles or a tall stack of pancakes for Mother's Day, this would be a healthy alternative to the regular milk-based ice cream to put on top.

 Hope you enjoy this very simple treat!

Vanilla Coconut Rice Pudding

Summer's quickly approaching and graduation is in only 19 days. I've begun thinking about how I'll keep blogging and cooking/baking in college. Perhaps I'll befriend a bunch of upperclassmen and use their kitchens....I really don't know. Any suggestions?

Vanilla bean and coconut combos have always been able to cozy up a warm and fuzzy feeling. Before I could even help myself to another serving two days later, I found out that my mom had eaten the other portions. Sigh..

What I love about this particular rice pudding is that it's not too sweet or rich.You need to make this!

Coconut Vanilla Bean Rice Pudding adapted from here
Recipe: serves 6 - 8
1 1/2 cups of water
3/4 cup basmati rice
1/4 tsp salt
3 1/2 cups milk
1/2 cup coconut milk
1/4 cup sugar
1 vanilla bean, split lengthwise with seeds scraped out.

Directions:
1. Boil the water, salt, and rice in a heavy saucepan over medium-high heat. Reduce the heat to low and simmer until the water has been absorbed. 
2. Add the both the regular and coconut milk, sugar, and vanilla bean and seeds to the pan. Increase the heat and and stir continuously to avoid burning. Stir for about 35 minutes until the rice is tender and the mixture is thick and creamy. 
3. Remove the pudding from the heat and divide evenly into bowls. The pudding can be served warm or chilled. 

Notes:
- This can be made 2 days ahead of serving time
- Add toppings if you wish. Dried berries are very good with it!
- Instead of discarding the bean after you've cooked with it, wash it off and store it in sugar to make vanilla-infused sugar

With Love, 
Grace

The Raw Brownie

 Sarah from My New Roots said she'd change my life with this brownie, and now it's my turn to change your life.

Reading about raw brownies had me double-taking the title. What could be better than a dark chocolate brownie that's good for you, yet ridiculously simple to make? I am truly grateful that I found this recipe. While a gooey, hot out-of-the-oven brownie is still enjoyable, this one is a life saviour in the sense that it allows for the daily splurge whilst acting as a saving grace for your health and diet. Although the ingredients for this brownie are potentially expensive, I can genuinely say that it has become my go-to recipe. Oh right, you like no-bakes right?

Tip-Top Healthy Chocomuffs

 This doesn't happen often, but these muffins happen to be ones I immediately scarf down straight out of the oven. I only made four in this batch, but they were so good, I made them again. Plus, they're super healthy :) Actually, I believe this are my first healthy chocolate-containing baked good. Score! Motivation to discover and make more mine.

Although I haven't I don't particularly have a sweet tooth these day, I still crave chocolate. So so so, these were perfect; my Tip-top Healthy Chocomuffs (always making up words) are bittersweet and moist, but when you bite into a chocolate chip...mmm you see fireworks. Of course, these fireworks are better than the ones that have been blasting all week here in Shanghai. 

When I saw these on Dashing Dish's blog, I knew I had to have them. To make them more moist, I added applesauce, upped the amount of Greek yoghurt, and sweetened them slightly with Agave nectar.

The best part of these muffins are delish sans flour, oil, and sugar! What?! Totes my fave recipe now.

What I didn't understand was the muffin top. First of all, why is it darker? Second, why am I so lucky?! It frosted itself :) Kind of?

I'm thinking it's because I took them out of the oven to sprinkle chocolate chips on, and then the cool air did something to them. I actually don't know...I'm just making things up.

Wait wait, look at the name of these. I thought I was so clever when I named them. (;

I don't want to bore you with my family all the time, but they're the ones who give me really great feedback. I guess once school starts up again (ugh...Monday), my lovely food-loving friends can start giving me feedback.

Buuut, teens will eat any free food right?

Later in the day, I saw the last chocomuff in the fridge, so I cut the muffin top off. My mom scowled at me, probably because she wanted it.

Okay, I'm going off on a tangent, but I've been obsessed with Greek Yoghurt these days. I eat it with granola, apples, plain, with honey; put it in dressings, muffins, sushi; sub in for mayo...someone please help me before I over-indulge. Jokes, don't stop me. I laaav it! Back to these beauties... 

If you have the time, which you should, these are quick and rewarding to make. You basically dump everything into a blender and voila, a Tip-top chocomuff :)

No, but they're actually super rewarding. I'll break it down for you:

Applesauce: This is high in fiber and vitamin C.

Unsweetened Cocoa Powder: high in fiber and protein, stabilizes blood sugar, gives good cholesterol and gets rid of bad cholesterol, gluten-free, and contains antioxidants beneficial in reducing the risk of cardiovascular disease.

Greek Yoghurt: high high high in protein!, contains probiotics great for aiding digestion, is a good source of calcium :)

Agave Nectar: low glycemic index, meaning it doesn't give an unhealthy blood sugar spike 

Chocolate:  increases endorphins that can decrease stress levels and fight depression, boosts energy levels, and the list goes on. Find more on chocolate at this site.

The Fluff of Rocky Roads

Look at this goodness. This fluffy, yet chocolatey goodness.

I got up and remembered that it was the last day of classes before exams. I pulled my curtains open and this is what I saw. Soo much smog!

Anyways...last night, I had made rocky road candies and ohhh my goodness...the smell...it was like inhaling winter coziness.

I left these babies in the fridge last night

 ...and this is what I got when I woke up.

You should actually make these though. No regrets! They're basically a better version of peanut butter cups, and I love those things. if these photos aren't convincing enough, then I'm not sure what is.

 Look at this perfection. If you like peanut butter cups, then you will love these. An accent of fluffy goodness in each bite. Go, go go!

Here is the recipe. It's really simple. Add or take away any amounts based on your taste.

• 1 & 3/4 cups of chocolate chips
• 3 & 3/4 cups of mini marshmallows
• 1 cup of peanut butter (chunky if you'd like)

     So how's here we do it: Makes an 8x8 pan, takes about 25 minutes, plus 2 hours in the fridge.

1. Melt the chocolate chips in a double boiler. Another option would be microwaving the chips.
2. Stir in the peanut butter.
3. You now have two options (or however many your creative mind makes up)
1. You can pour half the chocolate into a greased 8x8 pan and spread the marshmallows out evenly; then pour the rest of the mixture over the marshmallows. This is what I did.
2.  Or, you can stir the marshmallows into the chocolate peanut butter mixture and then pour it into the greased pan. Either way, both will taste amazing.
4. Now, let these sit in the fridge for 2 hours. Take them out and then try not to indulge all that much...pass them around and share the joy! (Update: my friends ask me to make these whenever I tell them I'm making food. They were that good.)

Really though, everyone who got a piece at school loved them. Personally, they're a bit sweet for my taste, so feel free to alter these in any way! They're honestly such a fail-free recipe. I've seen some variations of Rocky Roads with a graham cracker dust crust, while others add bits of cereal for a crunch. 

To make these super pretty, you could double the amount of chocolate and not mix in the peanut butter for this: 

• Layer 1: chocolate
• Layer 2: graham cracker crust
• Layer 3: melted peanut butter
• Layer 4: marshmallows
• Layer 5: chocolate
• Layer 6: chopped peanuts 

Get your booty to the kitchen now! I need to go study for my exams now. Happy holidays!

Cheers!

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