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Recipes
Searching for a recipe you have had or seen me make on instagram? Look no further! Below you can find many of my favorite recipes.
Roasted spaghetti squash with homemade pesto and grilled shrimp
This recipe is how I like to serve the pesto from recipe developer, Carla Lalli Music. Her method is completely customizable for whatever greens, nuts/seeds and cheese you have. I made this recipe with a mix of carrot tops, green onions and basil that I got at the farmer's market. I like a heavier sauce like pesto paired with a lighter spaghetti squash but it is delicious served on any type of pasta.
Servings: 4
Prep time: 1 hr
Ingredients:
Roasted squash:
3-4 lb spaghetti squash
Drizzle of olive oil
Pinch of salt and pepper
Pesto:
1/4 cup roasted nuts - I used walnuts
1/2 cup cheese - I used parmesan
2 garlic cloves roughly chopped
1/2 teaspoon red pepper flakes
Pinch of salt and pepper, adjust to your taste
2 cups herbs, leafy greens or both - I used a mix of carrot tops, green onions and basil
1/2 cup olive oil
1 tablespoon water, or more if needed
Shrimp:
1 lb shrimp with the shell removed
1 tablespoon olive oil
Pinch of salt and pepper
1. Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Slice spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the cut sides of the squash with olive oil and a sprinkle of salt and pepper. Place cut side down on the baking sheet and roast for 45 min.
4. While the squash is roasting make the pesto. Combine nuts, cheese, garlic, red pepper flakes, salt and pepper in a food processor until everything is mixed and a little paste-like. Add the 2 cups of greens and process again until everything is mixed and the greens are broken down into a paste as well. Stream in olive oil slowly while the mixer is running. If you use carrot tops or any other tougher green like kale, you may need to blend for awhile and add another tablespoon of oil. Finish the pesto by blending in 1 tablespoon of water.
5. Heat up your grill or grill pan (for indoor grilling) to medium high. Pat your shrimp dry and toss with olive oil, salt and pepper. Grill your shrimp for 1-2 minutes on each side until it is pink and opaque all the way through. The cook time on your shrimp will vary based on size. I used larger shrimp which took about 2 min each side.
5. After 45 min your squash should be tender enough for the inside to shred with a fork. Remove all the flesh from the outer shell of the squash. You should have a large pile of strands that look like spaghetti (hence the name!).
6. Toss the squash with 1/2 the pesto. Keep tossing and adding the pesto until you have your desired ratio of pesto to spaghetti. I used about 3/4 of the pesto. The rest can be kept for 1 week in the fridge in an air-tight container and topped with a drizzle of olive oil to prevent browning.
7. Serve with shrimp and garnish with chopped fresh tomatoes, basil, toasted nuts and parmesan - whatever you'd like!
High Protein Granola
This is a protein packed, low-sugar, easy granola! I created this recipe to be customizable based on whatever ingredients you have on hand. Follow the ratios of wet to dry ingredients and you can't go wrong. Do you have a random assortment of nuts? No problem! No dried fruit on hand? Sprinkle over chocolate chips after baking and toss to coat.
Servings: 10 (depending on your nuts and seeds this granola has
8g protein per serving!)
Prep time: 25-30 minutes
Ingredients:
2 large egg whites
3 tbsp maple syrup
1 tsp vanilla (I used vanilla bean paste but extract is great too)
1 tbsp avocado oil (or any neutral oil)
1 tsp ground cinnamon
1/4 tsp salt
2 cups rolled oats
2 cups any combo of nuts and seeds (I used walnuts and pumpkin, flax and chia seeds)
1/2 cup dried fruit (sometimes I omit the fruit if I don't have any - if so you can add an extra tbsp of maple syrup to the wet ingredients or toss in chocolate chips after baking so they melt, toss to coat)
Method:
1. Set oven to 350 F. Line a baking sheet with parchment paper and spray with a neutral oil.
2. In a large bowl combine egg whites, maple syrup, cinnamon, salt and vanilla. Whisk well to combine.
3. Add oats, nuts and seeds to the bowl with the wet ingredients and mix well.
4. Pour granola mixture on the baking sheet and press together firmly. This is what makes the clusters!
5. Bake for 18 minutes. Add dried fruit of choice and bake for 2 more minutes.
6. Let granola cool without touching it for 5-10 minutes. Break into clusters. Store in an airtight container for 1 week.
Beans and Greens Soup
I'm back at it with another customizable recipe! Can you tell I like to switch things up based on what I have on hand? It's all part of my mission to reduce waste and use up everything in my kitchen. The soup bone and parmesan cheese rind really take the flavor of this soup up a notch. I save the parmesan rinds in a container in my freezer along with any bones I collect from my recipes. The soup is still great with just garlic and dried herbs too.
Servings: 6-8
Prep time: 4 hours (this is a great work from home day recipe!)
Ingredients:
3 cups chopped vegetables of your choice (onions, carrots, celery, zucchini, bell pepper, leeks, cauliflower, broccoli all work great here)
1-2 tbsp olive oil
Salt and pepper to taste
2 cups dried beans
10 cups water (more if needed to get your desired texture)
1-2 cups fresh, chopped kale (or any other hearty green like swiss chard)
Optional flavor boosters to add while simmering:
Red chili flakes to taste
3 cloves garlic
1 parmesan rind
3 tbsp nutritional yeast
1 large soup bone or ham hock
2 tsp dried herbs - thyme, rosemary, parsley, oregano, bay leaves
Fresh herbs - 2-3 sprigs of thyme, rosemary, oregano, or a bunch of dill or parsley
Optional toppings:
More red chili flakes
Squeeze of lemon or dash of vinegar
Pesto
Parmesan cheese
Shredded chicken
Fresh, chopped herbs
Method:
1. Chop vegetables and sauté in oil for 10 minutes until it has cooked down to half the original size.
2. Add a large sprinkle of salt and pepper to taste (this will flavor the veggies, broth and beans, I added about a tsp of salt and 1/2 tsp pepper).
3. Add in any optional flavor boosters, the beans and water. Bring the pot to a boil. Cover and let simmer for 3 hours. Stir occasionally.
4. After the beans are tender, remove any add-ins like large herbs, parmesan rind, or soup bones.
5. Optional: remove 2 cups of soup and blend until smooth and creamy. Pour back into the soup.
6. Add chopped kale and let sit 10 minutes.
7. Serve with optional toppings and enjoy!
8. Store in the refrigerator for up to 7 days. This also freezes well for up to 6 months.
Chocolate Peanut Butter Cookie Dough Energy Bites
These delicious energy bites taste like a cross between cookie dough and a chocolate peanut butter cup! They're filled with protein and fiber-rich carbs to keep you feeling energized. Have a couple as a snack or a sweet treat throughout the day.
Servings: about 10-12 bites
Prep time: 15 minutes
Ingredients:
1 cup dates in water cooked in microwave for 2 min
1/2 cup + 2 tbsp pb powder
1/4 cup cocoa powder
1 tbsp ground flax seeds (can sub for chia or hemp seeds)
Pinch of salt
Vanilla bean paste (or vanilla extract)
1/2 cup rolled oats
1/2 cup walnuts (can sub for any other nut or seed)
1/4-1/2 chopped chocolate chunks
Method:
1. Drain most of the water from your dates leaving behind about a tablespoon and put in a food processor.
2. Pulse the dates until you have a smooth mixture.
3. If you have a small food processor like me, you can mix the rest in a large mixing bowl. Otherwise, keep it in the processor and add the following items: pb powder, cocoa powder, flax seeds, salt, and vanilla. Combine the mixture well.
4. Take the mixture out of the processor and knead in the oats, walnuts and chocolate chunks. It will be a little sticky!
5. Scoop the mixture into a ping pong to golf ball size and roll into a ball.
6. Top with flaky salt and store in the refrigerator or freezer for up to 2 weeks (they’re so good though, they won’t last that long!)
High Protein Egg Bake with Cottage Cheese and Chicken Sausage
This egg bake takes no time to prepare and with over 30g protein per serving, it is the main staple of a filling breakfast, lunch or dinner. As always, you can customize it to add whatever vegetables you like or even leave them out. Don't skip on the sausage though! It adds great flavor to the dish. If you are vegan/vegetarian, swap the chicken for your favorite plant-based sausage.
Servings: 8
Prep time: 1 hour
Ingredients:
12-16 oz chicken sausage (if your sausage comes in links, chop it before crisping)
3/4 cup tomatoes, chopped
1/2 medium-large onion, chopped
16 eggs
2 cups cottage cheese
1/2 cup milk of any kind
1 tsp salt​
1/2 tsp pepper
2 cloves garlic, finely chopped
6 oz baby spinach
1/2 cup cheese of any kind
1. Set oven to 350 F. Crisp chicken sausage on medium-high heat in enough oil to lightly coat the bottom of the pan. Most chicken sausage is sold pre-cooked in links but some is sold raw and ground, either sausage works here! Sauté your sausage until it is cooked through and brown.
2. Remove the sausage from the pan leaving behind the leftover oil. Add another teaspoon or so of oil to the pan and sauté the onion and tomatoes until soft. This should be about 5-10 minutes.
3. While the vegetables are softening, crack the eggs into a large bowl. Add cottage cheese, milk, salt and pepper. Whisk until thoroughly combined. For a texture that is smoother like the Starbucks egg bites, blend the egg mixture on high until you can no longer see the cottage cheese curds.
4. Add the garlic to the vegetables and cook for another 2 minutes.
5. Add the spinach and cook another 2 minutes until wilted. Remove vegetables from heat to cool.
6. Grease a 13x9 inch baking dish with a light coating of butter or oil.
7. Layer the vegetables in the bottom of the dish.
8. Sprinkle over the sausage in an even layer.
9. Pour over the egg mixture.
10. Sprinkle over the cheese on top.
11. Bake at 350 F for 40 minutes or until golden brown and the middle feels lightly firm.
12. Store in the refrigerator for up to 5 days.
Reheating: Avoid over heating the egg bake as it will change the texture. I find 45-60 seconds in the microwave is plenty to heat it through.
Warm and Cozy Apple Cinnamon Oats with Toasted Walnuts
These comforting oats paired with tart and sweet apples are perfect for a cozy fall breakfast. They start with a super easy, homemade hemp seed milk recipe from The Minimalist Baker for lots of plant-based protein. Plus, the oats, walnuts, and chia seeds deliver a healthy dose of fiber and omega-3 fatty acids to support your gut and hearth health.
Servings: 6
Prep time: 30 min
Ingredients:
Hemp seed milk:
1/2 cup hemp seeds
4 cups water
1 date, pitted
1 pinch of salt
1/2 tsp vanilla extract or paste
Oats:
2 cups rolled oats
4 cups homemade hemp milk
1 tbsp chia seeds
1 pinch salt
1 tsp ground cinnamon
1 tsp vanilla extract or paste
1 tbsp + 1 tsp maple syrup
Juice and zest of 1/2 lemon (use the rest in apples)
1/2 cup water, if desired
Apples:
3 medium granny smith apples, peeled and chopped into small cubes
1 tsp avocado oil
1/2 tsp ground cinnamon
1 tsp vanilla extract or paste
1 tablespoon maple syrup
Zest of other 1/2 of lemon
1-2 tbsp water, if desired
Toasted walnuts:
1/4 cup plus 2 tablespoons walnut pieces or walnut halves, chopped
Method:
1. Pre-heat oven to 350 F, chop walnuts and place on a baking sheet.
2. Blend hemp seeds, water, date, vanilla and salt in a high-speed blender for 1-2 minutes until completely smooth and creamy.
3. Toast walnuts in the oven for 7-10 minutes until they are lightly golden brown. Keep an eye on them because they can burn easily!
4. Add oats and hemp milk to a heavy bottom saucepan on medium-high heat until reaching a gentle boil. Stir occassionally. (The heavy bottom saucepan helps prevent the bottom from scorching, you can use any saucepan, just be sure to frequently stir).
3. Turn the oats down to a simmer and add chia seeds, salt, cinnamon, and vanilla. Let the oats simmer for 10 minutes or until they are tender and the mixture is thick. Start peeling and chopping your apples while the oats finish cooking.
4. Remove oats from heat and add maple syrup, lemon zest and juice, and water until it is your desired flavor and consistency.
5. Add avocado oil and apples to a skillet on medium heat. Cook for 3-5 minutes until apples are lightly softened but still a little firm. Add cinnamon, vanilla, maple syrup, lemon zest, and a splash of water if you want the apples saucy.
6. This dish is best served warm in a bowl with the oats topped with the apples and walnuts. Enjoy!
Pumpkin Chocolate Chip Energy Bites
These little bites are a perfectly pop-able snack or sweet treat made with a balance or carbs, protein, and fat to provide you steady energy throughout your day. Pumpkin is also packed with vitamin A to protect your eye and skin health.
Servings: 18 bites
Prep time: 45 minutes
Ingredients:
1/2 cup pumpkin puree
10 small dates (or 5 large dates), pitted and softened
1/4 tsp pumpkin pie spice
1/4 tsp ground cinnamon
1 pinch salt
1/2 tsp vanilla extract or paste
1/4 cup + 1 tbsp rolled oats
1/2 cup pumpkin seeds
1/4 cup chocolate chips
3 tbsp ground flax seeds
1 tbsp chia seeds
1/2 cup almond flour
Chocolate Drizzle:
2-3 tbsp chocolate chips
Method:
1. Add dates to a microwave-safe bowl with enough water to cover them. Microwave for 1 minute until water is steamy. Allow dates to sit for another minute before draining the water.
2. Combine pumpkin puree, softened dates, spices and vanilla in a food processor.
3. Transfer mixture to a large bowl and add oats, pumpkin seeds, flax and chia seeds, almond flour and mini chocolate chips. Use a wooden spoon to mix thoroughly until the mixture is combined and resembles a thick cookie dough.
4. Allow mixture to sit for 15 minutes.
5. Scoop and roll the mixture into 1 oz balls, between a marble and ping-pong ball size.
6. Place the bites in the refrigerator or freezer.
7. Melt the remaining chocolate chips in the microwave by heating in 30-second increments and stirring between each round.
8. Drizzle the bites with the melted chocolate and return to chill until the chocolate has hardened (about 15 minutes).
9. Store in an airtight container in the refrigerator for a week. Enjoy!
Berry Orange Smoothie with Ginger
This smoothie is a fan-favorite! It is so refreshing with delicious berry flavor and a tang from the orange and ginger. The berries, oranges, ginger, and cauliflower are loaded with vitamin C and antioxidants to keep your immune system healthy as we enter cold and flu season. Bonus: feel free to add a scoop of hemp seeds, plain or vanilla protein powder to help keep you fuller longer. If you're using a sweetened protein powder, leave out the dates to avoid it being overly sweet.
Servings: 2
Prep time: 10 minutes
Ingredients:
1 cup organic greek yogurt
Juice and zest of 2 oranges
1/2 cup frozen, plain cauliflower rice
1-inch piece of ginger, peeled and chopped
2 small dates or 1 big date, pitted
2 cups organic frozen strawberries
1 cup frozen wild blueberries (wild blueberries have 2x the antioxidants than regular!)
Water or milk of choice as needed to thin to your desired consistency
Method:
1. Blend greek yogurt, orange zest and juice, cauliflower rice, ginger and dates.
2. Add berries and blend a second time until smooth and creamy. Add more liquid to adjust to the consistency you like.
3. The extra serving can be stored in an air-tight container or in an ice cube tray in the freezer. Defrost the whole smoothie in the refrigerator overnight. If you froze the smoothie into ice cubes, add to a blender with extra liquid and blend until smooth.
Thanksgiving Leftovers Turkey Pot Pie
This recipe is perfect for using up your leftovers from Thanksgiving. It's also comforting and healthy due to store bought flaky pie crust and bone broth and pumpkin puree instead of heavy cream. Happy Holidays!
Ingredients
1 cup total of chopped carrots, celery and onion
1/4 cup peas (optional)
3 tbsp olive oil
2 cloves garlic
2 tbsp total of mixed herbs - I used fresh thyme, rosemary and dried sage
salt and pepper to taste
1 tbsp flour
1 cup chicken bone broth (chicken or turkey stock works well too)
1/2 can, about 8 oz pumpkin puree (leftover squash or sweet potatoes pureed work great here!)
1-2 tbsp apple cider vinegar
2 cups shredded chicken or turkey
2 pie crusts, I used the Wholly Gluten Free Brand. The Sweet Lorens GF Puff Pastry works well too. I would recommend doing a top crust only with the puff pastry.
1 egg, beaten
Sprinkle of flaky Maldon salt (optional but delicious)
Servings: 6
Prep time: 1 hr 15 min
Method:
1. Chop veggies and saute on medium low in a large pot with enough olive oil to coat the bottom of the pot.
2. When the veggies are soft, about 10 minutes later, season with salt and pepper and add the herbs and garlic. Cook for 1-2 min until fragrant.
3. Sprinkle in 1 tbsp of flour and stir well. Cook for 1-2 min before adding bone broth. Stir well again. 4. Turn the heat up to medium high and bring mixture to a soft boil. You will notice it thickens. Turn the heat back down to medium and add the pumpkin puree, apple cider vinegar, and another pinch of salt and pepper. Stir well to combine.
5. Turn the heat off and add shredded turkey or chicken and peas if you're adding them. Adjust the seasoning to your liking.
6. Set oven to 400 F and let the mixture cool slightly. You can bake the pie in the dish the crust comes in or transfer it from the tin to a pie dish. Allow the top crust to warm on the counter until you can roll it out.
7. Roll in a circle/rectangle large enough to cover to top of the pie. Put the pie filling in the bottom crust and top with the top crust. Pinch the crusts together and seal with the tines of the fork.
8. Beat one egg and use a pastry brush or your hands to gently apply a thin layer of egg wash to the top crust.
9. Cut 5-10 slits in the top of the crust for steam to escape while the pie bakes. Sprinkle with a pinch of flaky salt.
10. Bake on a baking sheet to avoid mess in your oven, for 30-40 min until the crust is golden brown, and you can see some of the filling peaking out of the crust and bubbling.
11. Allow the pie to cool at least 15-20 min before cutting.
12. This pie will keep well if covered in the fridge for 5 days.
Teriyaki Turkey Meatballs with Stir-fried Vegetables and Steamed Rice
This recipe is perfect a flavorful, balanced meal for meal prep. Follow the recipe as is or take some short cuts with store bought teriyaki sauce, frozen stir-fried veggies, and/or frozen or packaged pre-cooked rice.
Servings: 4-6
Prep time: 40-60 minutes
Ingredients
Meatballs
1/4 cup + 2 tbsp oats
3 cloves garlic
1 tbsp ginger (about 1 inch)
1/4 cup green onion
1/4 cup cilantro
1 jalepeno (optional)
1 egg
1 lb ground turkey
Rice
1 cup rice
2 cups water
Pinch of salt
​
Stir-fried veggies:
1 cup frozen, shelled
edamame
1 cup green beans
1 red bell pepper
Sesame oil
Teriyaki sauce
1 clove garlic
2 tbsp ginger
(about 2 inches)
1-2 tsp arrowroot or cornstarch
1/3 cup + 3 tbsp tamari or soy sauce
1/4 cup water
1/4 cup honey
Sesame seeds (add your desired amount)
Sesame oil
Method
1. Grind oats in a food processor until it resembles a coarse flour. Set aside in a large bowl. Rinse the food processor.
2. Rough chop garlic and ginger for meatballs plus an additional 1 clove garlic and 2 inches of ginger for sauce. Food process until almost pureed. Remove 2 tbsp of the mixture and reserve for the sauce. With the remaining mixture, add rough chopped green onion, cilantro, and jalapeno (if using). Process again until everything is well combined. Transfer to the same bowl as oats.
3. Add the egg, salt, pepper, and ground turkey to the bowl. Mix until combined. Be careful not to over mix, this can cause tough meatballs. Allow the mixture to sit for 10 minutes.
4. Heat rice in oil and salt in a heavy-bottomed pot with a tight-fitting lid until it turns bright white. Add water and bring to a rolling boil, cover and cook for 6 minutes on medium. Remove from the heat and leave covered for 20-30 minutes. When time is up, fluff with a fork and keep lid on to stay warm if eating right away. If meal prepping, keep lid off to cool.
5. Remove edamame from the freezer. Slice bell peppers into strips and in half cross-wise. Remove the rough stems from the green beans and cut in half cross-wise.
6. Preheat a skillet over high heat. Add sesame oil to lightly coat the bottom of the pan. Gently add green beans and bell peppers to the skillet. Toss the veggies to coat and let it cook without disturbing it for 1-2 minutes. Toss the veggies to brown on the other side. Add the edamame and cook for another 1-2 minutes.
7. Scoop and form meatballs into about ping pong ball size. Place on a parchment lined baking sheet (if you can roll quickly, preheat pan, roll, and add directly to the pan.)
8. Wipe out used for veggies and place over medium/medium high heat. Drizzle in sesame oil and cook meatballs for about 3-5 min on each side until they are just cooked through. Fry the meatballs in batches to avoid overcrowding the pan and get them brown. Set aside with the veggies.
9. Wash any darkened bits from the pan out and put it back on the stove over medium-high heat. Combine the garlic and ginger reserved for the sauce with arrowroot starch. Mix well. Add honey, sesame oil, tamari and water. Add the sauce to the pan and bring it to a boil to thicken, stirring often. Taste and adjust to your preference. If it is too thick, add more water. If it is too thin, add a small sprinkle of arrowroot starch.
10. Serve rice, veggies, meatball and sauce together. Top with sesame seeds, fresh green onions, cilantro, jalepeno, sriracha, the options are endless!
11. Store in an air-tight container in the refrigerator for up to 5-7 days.
Vegetarian Chili Cornbread Skillet
This is a super flexible dish. I provide a chili and cornbread recipe, but if you already have favorites of those, feel free to use your own. You can also adjust the ones below. For example, you want to swap the tofu for a pound of ground beef or turkey, no problem! You want to replace the beans with extra meat and corn? That will work great! Like it spicy? Add cayenne pepper, chili flakes, or your favorite hot sauce. You get the idea. You can think of this as more of a method for a chili and cornbread meal rather than a strict recipe.
Servings: 6-8
Cook time: 60 minutes
Ingredients
Chili
3 tbsp olive oil (enough to coat the bottom of the pan)
1 cup chopped onion, about 1 medium
3 tsp garlic - about 4 medium cloves
1.5 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1 tsp dried oregano
1 ½ tsp salt
1/2 tsp ground black pepper
14 oz block firm or extra firm tofu, crumbled
28 oz can, whole tomatoes (diced or crushed works too) crushed with your hands
15 oz can black beans, rinsed and drained
15 oz cannellini (or pinto) beans, rinsed and drained
4 oz can diced green chiles
½ to 1 cup water (depending how thick you like your chili)
Juice of 1 lime
Cornbread
1 cup (152g) finely ground cornmeal
1 cup (120g) all purpose or GF flour
1 tbsp baking powder
1/2-1 tsp salt
2 large eggs, room temperature
1/3 cup (100g) honey
1 cup (235g) greek yogurt (regular or dairy free)
1/2 cup (125g) milk (regular or dairy free)
1/4 cup (55g) avocado oil
Method
1. Chop onion and garlic and measure chili powder, smoked paprika, cumin, oregano, salt, and pepper into a bowl.
2. Preheat a large soup pot or dutch oven over medium heat. Add oil and onions. Saute onions for 5-7 minutes until softened but not browned. While it’s cooking, open and drain tofu. Open, rinse, and drain the beans. Open the tomatoes and crush with hands or clean scissors. Open the green chiles.
3. Add the garlic and saute another minute.
4. Add the spices and tofu, stir well to coat and toast for 1 minute.
5. Add the beans, tomatoes, chiles, and 1/2 cup water (add the other 1/2 cup if you like your chili thinner.)
6. Bring chili to a gentle boil, cover the pot and turn the heat to low. Simmer for 10 minutes. While that’s cooking, start the cornbread.
7. Preheat the oven to 375 F grease pan to prevent sticking. 9x9 makes for a thicker layer of cornbread and chili, 9x13 will be thinner.
8. Combine the dry ingredients: cornmeal, flour, baking powder, and salt.
9. Combine the wet ingredients: eggs, honey, greek yogurt, milk.
10. Stir to combine wet and dry ingredients (do not over mix).
11. Add oil and stir until just combined.
12. When cornbread and chili are finished, layer chili in pans then top with cornbread mixture. Gently smooth the cornbread around the surface of the chili. Bake for about 15-20 minutes until the top of the cornbread feels almost dry to the touch and a toothpick inserted into the middle ½ inch comes out clean.
13. Serve with a sprinkle of cheese, chopped cilantro, plain greek yogurt or sour cream, a squeeze of lime juice, jalepenos or hot sauce.
14. If meal prepping, allow to cool for 1 hour and store in refrigerator for up to 7 days.
Dark Chocolate Cherry Almond Clusters
This is another great, "method" recipe. Use the steps and take the measurements and ingredients loosely. For example, you prefer milk or semi-sweet chocolate? No problem. Swap your favorite for the dark chocolate. You want to make the recipe but you only have peanuts and raisins on hand? Use them in place of the cherries and almonds. Don't feel like scooping individual clusters? Layer the baking sheet with parchment and spread the mixture out into an even layer. Now you have a chocolate bark (this looks even better if you layer the chocolate first, then sprinkle on the nuts and fruit, btw!)
Servings 4-6
Cook time: 15 minutes
Ingredients
½ cup dark chocolate chips or bar, chopped
1 tsp coconut oil
â…“ cup shaved almonds (any type of nut or seed works)
â…“ cup dried cherries (any type of dried fruit works)
Sprinkle hemp seeds (optional)
Sprinkle of flaky salt (optional)
Method
1. Cover a sheet pan with parchment paper.
2. Melt chocolate and coconut oil in 30 second intervals in the microwave. Stir well between. Do not overheat, this could cause chocolate to scorch.
3. Add almonds, cherries, and optional hemp seeds to the chocolate and mix well.
4. Scoop tablespoon size clusters of the chocolate mixture onto the parchment paper.
5. Sprinkle with flaky salt (optional.)
6. Place in refrigerator or freezer to set.
7. Store in an air-tight container for up to 7 days in the refrigerator.