Fight the lyme

June 09, 2017

Ingredients:

• About 8 oz. of dark chocolate

• Assorted fruits and nuts

Instructions:

1. Lay out a piece of parchment paper, waxed paper, or foil. 

2. Chop the chocolate into small pieces and put in a microwave safe glass bowl. Microwave for about 60 seconds or until completely smooth and melted. If there are still lumps, microwave for another short amount of time and stir again.

3. Use a spoon to make small rounds of chocolate onto the parchment paper. Let the chocolate fall from the spoon and it will naturally form a roundish shape.

4. If you have fresh fruit chop it up into little bite size pieces, or if you have dried fruit just sprinkle it onto the chocolate. Add in some assorted nuts chopped up for some crunch if you like.

Let the chocolate set at room temperature, or put the bites in the refrigerator/freezer to speed things up. Enjoy!

May 20, 2017

Ingredients                                       

• 1½ cups coconut or almond milk

• ¼ cup chia seeds

• ½ teaspoon vanilla extract

• 2½ tablespoons honey

• ½ teaspoon cinnamon

• ½ cup coconut flakes

• Peeled and sliced bananas- however much you like

Instructions:

PUDDING:

1. In a medium-sized mixing bowl add the coconut milk, chia seeds, vanilla, honey, and cinnamon. Whisk until well combined. Taste-test the liquid and add more honey, if desired

2. Cover and chill in the fridge for at least 6 hours. The chia seeds should have expanded and the pudding should be nice and thick.

TOASTED COCONUT FLAKES:

1. Heat a small skillet over low heat. Add the coconut flakes. Toast for 10 minutes, stirring constantly, until the coconut flakes have lightly browned. Remove them from the pan and allow them to cool.

ASSEMBLY:

1. Assemble the pudding just before serving.

2. Into your serving glasses add a layer of the coconut pudding. Add a layer of banana slices. Spoon in another layer of coconut pudding, then add another layer of banana slices. Add a good sprinkle of toasted coconut flakes. Enjoy!

April 19, 2017

Ingredients

• ½ teaspoon kosher salt

• 1 large head cauliflower, cut into bite-size pieces

• 1 cup heavy cream

• 2 ounces cream cheese

• 2 teaspoons Dijon mustard

• 2 cups shredded sharp cheddar, divided (reserve ½ cup for topping)

• ¼ teaspoon freshly ground black pepper

• ⅛ teaspoon garlic powder

Instructions

1. Preheat oven to 375 degrees F.

2. Bring a large pot of water to a boil. Season the water with salt.

3. Spray an 8x8 baking dish with vegetable oil spray.

4. Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and place back into the hot pot for a few minutes. Transfer the cauliflower to the baking dish and set aside.

5. Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1½ cups of the cheese, salt, pepper, and garlic and whisk just until the cheese melts about 1 to 2 minutes. Salt and pepper to taste.

6. Remove from heat, pour over the cauliflower, and stir to combine.

7. Top with the remaining ½ cup cheese and bake until browned and bubbly, about 15 minutes.

Allow to cool about 5 minutes then serve.