This paleo chocolate mousse is decadent, creamy and topped with a quick strawberry chia sauce for a burst of brightness in each bite. As a chocolate lover, I want whatever chocolate thing is on the dessert menu, but when there’s a chocolate hater (my husband) in the crowd, sometimes you have to compromise. There is one good thing about this though, when I’m home and I’m craving a brownie hard core, I know I won’t have to share. Just like with this paleo chocolate mousse. It’s about as decadently chocolate as you can get, which ensures I don’t have to worry about my husband creeping on my dessert.
Juicing is a great way to get in your fruits and vegetables in a simple, healthy way. This juicing guide will tell you everything you need to know to get started. Chances are if you’re giving any thought to juicing, it’s now. With the New Year starting, our health usually becomes one of our biggest priorities and juicing is a great complement to that. That said, there are a few things you should keep in mind while juicing so you’re not left with a bitter, too-vegetably or, overly sweet juice. It’s a bit more complex than throwing all the produce from your fridge in and hoping for the best. So let’s get to it!
These bites are a great no-bake, festive and healthy snack that come together in just 10 minutes. I used to make a lot of balls/bites/snacks. I would pop them throughout the day whenever I was (ironically) too busy cooking, styling, photographing other food to eat, before a workout, after a workout, while making dinner and starving, before bed as dessert, seriously all the time. These are my current favorite. Gingery, spicy, chocolaty, and chewy! Honestly, I’d rather eat these than the loads of red and green food colored, candy stuffed cookie concoctions I’m seeing everywhere lately. Real food for the win.
When the idea of carrot cake pancakes came up, I knew I wanted to make a seasonal variation of them. And while I’m not the biggest fan of apples, I have to say, they’re really the perfect addition to a hearty carrot cake batter. They add sweetness and texture that works really well with the carrots and spice. Either that, or my brain is just clouded from the memories of the cream cheese topping. Because does it even matter what’s underneath when it’s doused in a maple cinnamon cream cheese sauce?
If you haven’t tried a kale chip yet, then you need to hop right onto that bandwagon. Even my mom, who claims kale is just too “green” for her liking, loves them. When done right (and I fully believe in the low-and-slow chip method versus the roast-high-and-fast one), kale chips are crunchy, salty little bites of green heaven and one of the few things you can eat the entire baking sheet of without a single morsel of guilt.