Do you have those memories that are just burned into your brain forever? It was like you saw/heard/felt it yesterday but in reality is has been years? I have a few of those gems from my childhood, and I pray that I never forget them! I truly do hold them close to my heart, because at some point in my life the people/places in those memories will be gone.
One memory I was thinking about yesterday involves my Dad. If you have read any of my previous posts about my family, I simply adore my parents. Every morning while growing up, I would walk upstairs and be greeted by my dad sitting at the kitchen counter with a mug of hot cocoa and 2 slices of my Mom’s buttered homemade toast. I can still hear the “clink, clink, clink” of his spoon on the mug as he would stir the hot cocoa mix into his milk. There is an art of “toast dipping”, just in case you didn’t already know. It’s a technique, really, on what angle to bring the toast into the cocoa, how deep to dip it, and for how long to hold it there before taking a large bite. My Dad can teach you in less than an hour. Lots of toast and cocoa will be consumed.
Yesterday, I must have been feeling a bit homesick and needed some comfort food so decided to put my own spin on this favorite of my dad’s. I used protein powder in my cocoa and coconut oil on my toast. Just as delicious and tastes even better with a memory attached!
1 cup unsweetened almond milk
1 scoop chocolate protein powder
1 TB cocoa powder
few drops of stevia
1-2 slices Ezekiel bread
1/2 – 1 Tbsp coconut oil
Combine all ingredients in a Coco-motion machine and turn on. Toast the bread then top each slice with coconut oil and cinnamon.
1 cup hot cocoa + 1 slice toast + 1/2 TB coconut oil = 292 calories (based on a 100 calorie per serving protein powder).
It’s cold here in Utah. Bone-chilling cold. This weather makes me want to drink hot cocoa all day long, stay curled up by the fire, cook all my meals in a crockpot, and have all of those meals be some variation of soup. Is that so much to ask? Our crockpot is out at least twice a week during these cold-curl-up-by-the-fire days. Today we tried a new recipe – Chicken Corn Chowder. If success is measured by the fact that everyone in the Allen household ate it and actually liked it, then this chowder was a smashing success! The flavor will surprise you! Enjoy and stay warm!
6 slices turkey bacon (diced small)
1/2 onion (chopped)
2 potatoes (diced small)
1 lb raw chicken
2 cups chicken broth
3 cups frozen corn
1 tsp salt
1/4 tsp black pepper
1 Tbsp coconut sugar
1 tsp Worcestershire sauce
In a frying pan, crisp bacon. Remove bacon from pan and sauté onion and potatoes. In a crockpot, combine all ingredients and cook on low for 6-7 hours.
I was having a discussion a few weeks ago with a friend about her desire to find a granola bar recipe to replace the store bought granola bars she was currently buying for her kids. The challenge was to find a recipe that was easy and not loaded with excessive amounts of sugar. The challenge was accepted and these beautiful granola bars are the result…
Soft, chewy, delicious, easy, healthy, nutrient dense. These granola bars aren’t just for the kids! Give them a whirl. I know you’ll love them, too!
1/2 cup sunflower seeds (unsalted)
1/2 cup pumpkin seeds (unsalted)
1/2 cup chopped almonds
3/4 cup raw oats
1 1/2 cups puffed brown rice
3/4 cup dried cranberries (no sugar added)
1/2 cup natural almond butter
1/2 cup raw honey
1 tsp sea salt
1 tsp cinnamon
1 tsp vanilla
Layer sunflower seeds on a cookie sheet and bake in oven on 350 for 7 minutes. Add chopped almonds and pumpkin seeds for another 7 minutes. Remove from oven and mix with cranberries, oats, and puffed brown rice in a large bowl. In a saucepan, heat almond butter, honey, salt, cinnamon and vanilla until melted. Pour over seed mixture and mix well. Press into a 9 x13 (or 8×11.5) inch pan, cover, and refrigerate for 1-2 hours. Remove and cut into 24 equal squares.
1 bar is approximately 120 calories
It’s no secret that I am in love with peanut butter. Like-eat-it-right-out-of-the-jar-with-a-spoon in love with peanut butter. Or almond butter. I’m not picky. If you want to try a super-duper yummy summer (or any season) treat, try this one. It will not disappoint. It has peanut butter in it. What do you expect?
Spread nut butter between 2 slices of banana, plop in the freezer, then eat until your heart’s content!
As a side note, I post most of these on my Instagram account (@trishallen), but I also like to document them here so you can find a recipe easily when you need it!