Almond Joy Bar for the Birthday Girl!

IMG_6346

HAPPY 1st BIRTHDAY to a lil joy in my life, Julia! In honor of the birthday gal I decided to make an almond joy bar 🙂

  1. In a blender add 1C unsweetened shredded coconut – blend until it resembles flour, remove & set aside
  2. In the same blender add 2C unsweetened shredded coconut & blend on high speed till it resembles butter (sort of). This sounds weird and I was skeptical, but it really does turn into a sticky, buttery consistency!
  3. Once you have ‘butter’ consistency add 1/2C coconut nectar, 1/2t salt, 1T vanilla, 4T almond butter & 6T water to the blender
  4. Process til smooth & then add coconut flour from step #1 – blend
  5. Pour mixture into bowl & add: 1C chopped dark chocolate, 1C chopped raw almonds & 1/2C unsweetened shredded coconut – mix with hands
  6. Spread out on parchment lined pan into a rectangle 1/2inch thick
  7. Stick in fridge til firm (about an hour)

Cut these babies up & serve! If you are making & want to store stick in tupperware, layer with parchment paper & pop in freezer.

Nutritional Info Per Serving (Serves 16): 175 calories – 12 grams of fat – 14 carbs – 3 grams of protein

Continue reading for original recipe & ingredient list…

Continue reading

Tilapia Salad with Apples, Almond & Honey Lime Mustard Dressing

_MG_1838

A light salad for a warm day in the city! Make this for a tasty lunch or dinner – sounds perfect & these simple steps couldn’t get any easier!

  1. Preheat oven to 350degrees
  2. Place tilapia on a pre lined cooking sheet with parchment paper, season with S/P & bake for 20-25minutes
  3. While tilapia is baking whisk together: 2T fresh lime juice, 1T dijon mustard, 1/2T EVOO, 2t honey & S/P to taste – set aside
  4. Cut 20 raw almond in half & thinly slice 1 apple & 1 endive – set aside

Grab 2 plates & lay a few handfuls of arugula as your base. Toss the arugula with the sliced almonds, apple, endive & top with baked tilapia. Now drizzle on the honey lime mustard dressing & enjoy this scrumptious salad!

Nutritional Info Per Serving (Serves 2): 420 calories – 18 grams of fat – 26 carbs – 43 grams of protein

Continue reading for ingredient list & original recipe…

Continue reading

Gwyneth’s Banana Ice Cream with Sweet & Salty Almonds

_MG_1879

Holy Crud…yesterday almost tipped to 70 degrees in NYC & today the same, hallelujah!! I will be spending my day on our roof top enjoying the rays, writing, reading & eating some banana ice cream!

With that said, I am a huge fan of Gwyneth Paltrow & her banana ice cream recipe! Just in case you haven’t heard, my girl Gwennie is not only an actor & singer – but a straight up author! She just came out with her second book,  It’s All Good and I happened to pick up a copy this weekend. Thank goodness because I ventured into making her OH SO AMAZING banana ice cream today! This will be a summer staple!

  1. Dice up 4 peeled bananas, place in a single layer on a plate with parchment paper – stick in freezer for at least an hour
  2. Add 1/4C of raw almonds to a plastic sandwich bag – mash up with a can
  3. In a small bowl mix: almond chunks, 2t maple syrup & 1/2t salt (I used pink himalayan salt) – set aside
  4. Put the following in a Vitamix (blender or food processor will work): frozen bananas, 1/2C unsweetened almond milk, 2T maple syrup & 1t vanilla extract
  5. Blend & scrape sides down if necessary – the mixture should slowly become the consistency of soft serve ice cream

You can scoop right on out of the mixer or save for later & store in a tupperware container in the freezer. If you want to indulge immediately make sure you don’t forget the kick – the yumtastic salty almond maple glaze!

Nutritional Info Per Serving (Serves 4, 2 Scoops Each): 165 calories – 4 grams of fat – 32 carbs – 3 grams of protein

Continue reading for ingredient list…

Continue reading

%d bloggers like this: