Chocolate Sorbet

So I started out with semi-decent intentions. My thought was to try and make a healthy-ish chocolate dessert but, the more I got into it I just couldn't do it. Chocolate shouldn't get the short end of the stick and manipulated into something "healthy", it should be left alone and we should just let chocolate be chocolate, in all of it's deliciousness decadent glory!

I used this recipe and changed a few things. Instead of 3 oz of chocolate, I used 5. Using 1/2 dark and 1/2 milk - real chocolate, not dairy free. Didn't have xanthan gum and used guar gum, same results.

Let me say this about the sorbet...it is the most amazing, decedent, chocolaty, rich, sinful tasting chocolate dessert I think I've ever tasted. I wish this recipe wasn't so easy and quick to make or my jeans may never fit me again. A couple of spoonfuls is all it really takes to get your fix. You'll soon find yourself making extra trips to the kitchen to sneak a taste here and there and as your walking away whispering sweet nothings to the spoon on which your little piece of heaven awaits.

Trader Joe's makes a great organic chocolate bar for only 1.99. Pick up two and use 1.5 of the bars, hide the rest in the fridge from the husband, partner, kids, EVERYONE!

Summertime Pico Love

Suchanobrainer! What to do when you have a ton of tomatoes - Pico of course! I add whatever I have a plethora of, today it was corn and black beans.

Use this recipe as a basic guideline and add or subtract to taste.  It's oh so good!!

• 3 cups of diced tomatoes, seeded
• 1/2 cup red onion
• 2 T diced jalapenos
• 2 T minced garlic
• Chopped cilantro (to taste) I used about 1/4 cup 
• Juice of 2 limes
• Sea salt to taste

Combine all ingredients in a bowl and mix. I threw in one can of black beans, drained and rinsed along with 2 ears of corn - Enjoy!

Suchanobrainer! This

Black Bean and Corn Salad

Each week I ask myself what I'll do with our CSA drop. Last week we had an abundance of corn and some left over from the week before. We got tired of corn on the cob and I needed a good way to go through the cobs, so I tried this recipe. I also boiled all of our corn and have it in the fridge on stand-by for the next batch. If I don't use I'll cut off the cob and freeze.



This recipe is EXCELLENT!! I changed a few things:

• added two avocados
• omitted the cayenne (my mom was in town and doesn't like spicy stuff)
• used half the salt
• added extra lime juice using about two fresh limes  - it's a must to use fresh limes
• Next time I'm going to add Mango and think this would be the perfect addition

The best part about this salad is it's versatility. You can eat it as is, as a dip with some tortilla chips, throw some in a burrito or taco. Throw in some romaine (a great chance to also use up your chard and kale) add some cheese and sour cream and voila you've got yourself a Chipotle burrito bowl!

If you are a meat eater, I'd bake up some Tilapia and just before it was finished would add heaping spoonfuls of the mixture. You could use this mix with chicken or pork.. the options are endless.

This will definitely be a constant in our fridge for the remainder of the summer. Enjoy!

Dal Soup

One of my favorite new cooking shows to nap to is the Spice Goddess. She prepares easy, healthy Indian dishes that take about 30 minutes or less - can not go wrong with that. Made this one today, was so delish with warm Naan.

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  2 tablespoons grapeseed oil or olive oil
  1 tablespoon chopped fresh garlic 
     (I used 5 large cloves chopped)
  2 tablespoons garam masala
  1 tablespoon cumin seeds
  1 teaspoon turmeric
  1 cup chopped tomatoes
  1 cup brown lentils
  5 cups water (I used 6 since I added the bouillon base)
    * I also added one tablespoon of Better Than Bouillon -  Vegetable Base 
• Pinch salt and freshly ground black pepper
• Few fresh cilantro sprigs, for garnish

Heat the oil in a skillet over medium-high heat until it begins to get hot. Add the garlic, garam masala, cumin seeds, and turmeric and cook for 20 seconds. Add the tomatoes and cook for 2 minutes. Add the lentils and water and bring to a boil. Turn the heat to low and cook until the lentils are tender, about 30 minutes. Serve in a bowl and garnish with fresh cilantro sprigs.