Chocolate Almond (Peanut) Butter Bites

 

I found this recipe on healthyalamode.com's website

Want a Reese's PB Cups without the guilt? This batch of heaven is made with Shakeology!

Ingredients

• 4 tbs. coconut oil
• 8 tbs. chocolate shakeology [or vegan chocolate shakeology]
• 4 tbs. almond butter [or PB2 mixed with water]

Directions

1. In a small microwavable bowl, add half of the coconut oil [2 tbs.] and melt in the microwave, approximately 30 seconds. Add in half of the chocolate shakeology [4 tbs.] and stir until well mixed.
2. Divide the mixture equally into the bottom of silicone molds or a mini muffin pan and place in the freezer for about 5 minutes while preparing the second batch.
3. Take the mold or muffin pan out of the freezer and spoon in about 1 tsp. of almond butter.
4. Layer on the second batch of coconut oil/shakeology mixture to completely cover the almond butter.
5. Put the mold back in the freezer for at least another 5-10 minutes.

Notes

For best results, keep your Chocolate Almond Butter Bites in the fridge to keep them nice and cold! Personally I love them frozen!

Homemade Chocolate Bars

I found this recipe at kitchenstewardship.com

These easy chocolate bars can be customized to make a variety of flavors.

Ingredients

• ½ c. room temperature coconut oil
• ½ c. cocoa, cacao or carob powder
• ⅓ c. raw honey

Instructions

1. Blend all the ingredients together in a food processor until smooth. Be sure that the coconut oil isn't melted or the honey will sink to the bottom. You can increase the honey by a few tablespoons if you like your chocolate really sweet.
2. Mix in any add in ingredients. Some do well processed right in the food processor, others you'll want to stir in with a spoon or sprinkle on top after pouring.
3. Pour into a mold or spoon dollops onto a parchment lined cookie sheet. Your servings yield will depend on what mold you use or the size of dollops.
4. Chill or freeze until completely solid, about 20-30 minutes.
5. Store in the fridge or freezer.

Serves: 4-8
 

Notes

* Unrefined coconut oil can be used, or refined if you don't want to taste the coconut so much.

Grilled Honey Mustard Chicken

I found this recipe on Simply Scratch and it looks amazing! I have copied their post below or find them here!

I’ve got two words for ya: Honey. Mustard.

But not just any mustard. Don’t be confused… not all mustards should be considered equal. You wanna use good mustard, and definitely not the yellow kind ya schmear on a burger bun or zig-zag over a hot dog. I mean whole grain, stone ground, natural mustard. Mmm MMM! I love this stuff! Whoever decided to pair it with honey is just plain genius. And I love you.



I have made this recipe a dozen times; whether a quick marinade then on the grill, marinade for a few hours then sear on a grill pan or in the oven… and every single time I make it I wonder how it could possibly be so dang good? This is my no fail, always-a-hit-and-guaranteed-to-turn-out-delicious-every-time recipe!
Having company over? …How about grilled honey mustard chicken for dinner.
Want a quick dinner? …Whip up some Honey Mustard chicken.
Not sure what to make for dinner? …You’re Welcome!


To make the marinade/sauce you will need: Honey, whole grain mustard (hot beer mustard, if you can find it, is reeeeal good!), cayenne pepper, paprika, red chili flakes, garlic, kosher salt and the juice of half a lemon.


Smash…


…and mince a large clove of garlic.


Add your garlic, red pepper flakes, cayenne pepper, paprika and kosher salt. Please don’t be worried about the spices, this chicken is NOT spicy. It just gives it great flavor!


Add the honey to the mustard. Let me just tell you… there is no way to make mustard look yummy… well not in this picture at least… egad!


Put the squeeze on half a lemon, directly into the bowl, you also could do it over a small mesh strainer to catch the seeds, but I’m a rebel.


Give it a good whisk, until everything is combined. Go ahead and taste it… it’s pretty yummy… but you want to make sure that you can clearly taste the honey and mustard… equally.


Reserve about 4 tablespoons of the honey-mustard mixture {one tablespoon for each chicken breast} off to the side; you’ll need it at the end.


Then pour the remaining marinade over the chicken…


Toss and cover with plastic wrap, leave on the counter {at room temp) for about and 30 to 45 minutes. You never ever put cold chicken, or any meat for that matter, on a hot grill! It’s bad news!


Grill on medium/medium high for about 6 to 7 minutes per side or until chicken is done. Which means not pink, but NOT dry either!


Let rest for about 5 minutes before serving, so the juices redistribute.


But! While it’s resting… pour a tablespoon of the reserved sauce over the top of each chicken breast… ohhhhh yeah!


Ssssaucy!
Just like a car, I feel you should look at this from all angles, no?


Here we have the “front end”, nice char… with lots of crispy goodness.


…and then the top view, with just the perfect amount of sauce, wouldn’t you say?


Serve. Enjoy. Period.

Grilled Honey Mustard Chicken

Yield: 4 servings

Ingredients:

1/2 cup of any Whole Grain Mustard
1/2 cup of Honey
Juice of 1/2 a Lemon
1 Garlic Clove, smashed and minced
1/2 teaspoon Paprika
1/2 teaspoon Kosher Salt
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Red Pepper Flakes
4 Boneless Skinless Chicken Breasts

Directions:

Whisk all ingredients in a small bowl.
Reserve 4 tablespoons of sauce and then pour the rest over the chicken, toss and cover with plastic wrap and let it sit for about 30-45 minutes at room temp.
Preheat the grill on medium- medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done.
Pour the reserved 4 tablespoons of honey-mustard sauce over chicken and let rest under foil for about 5 minutes.
Serve.