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Decadent Chocolate Valentine’s Cake

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Valentine’s Day treat for your sweetie! This chocolate delight is both dairy free and gluten free for your special loved one.

Serve with lots of hugs and kisses XOXO!

 

Recipe adapted from my Birthday Cake!

Ingredients:

* 1 cup millet flour or Bob’s Red Mill Gluten Free All-Purpose Baking Flour

* 1/2 cup quinoa flakes

* 3/4 cup unrefined turbinado sugar

* 4 Tablespoons unsweetened cocoa powder

* 1 teaspoon baking soda

* 1/2 teaspoon sea salt

* 1 teaspoon vanilla extract

* 1 tablespoon cider vinegar

* 4 Tablespoons applesauce PLUS 2 Tablespoons canola oil

* 1 cup water

* 1/3 cup Enjoy Life chocolate chips

Method:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Sift flour, quinoa flakes, sugar, salt, baking soda, and cocoa together into an 8×8 inch ungreased cake pan.

3. Make three depressions. Pour applesauce and oil into one well, vinegar into second, and vanilla into third well. Pour water over all, and stir well with fork.

4. Sprinkle chocolate chips on top of batter in pan.

5. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until tooth pick inserted comes out clean.

6. Cool completely, then cut into 16 small squares.

Moist and delicious, the perfect Valentine chocolate treat for your sweetie!

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Quinoa Tabouli

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Quinoa is a great gluten-free substitute; it’s also a complete protein because it contains all of the essential amino acids. Tabouli is typically made with bulgur, i.e., cracked wheat; this is a twist on a traditional Mediterranean dish I grew up eating. Read more →

Turkey Chili For a Cold Day or Game Day!

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One pot meals are a family favorite for saving time yet creating something delicious without too much fuss. I’ve been using the same go-to turkey chili recipe for a couple of years now. I’ve made some changes along the way and my family eats it up every time.

Turkey Chili

Adapted from Nancy Fox Skinny Kitchen

Ingredients:

1 package of ground turkey (16 oz. or 1 pound)

2 cloves fresh garlic, crushed

1 T chili powder

1/4 t. cayenne pepper

1/4 t. ground black pepper

1/2 t. ground sea salt

1/2 t. cumin

1 can (28 oz.) crushed tomatoes

1 can (15 oz.) black beans (drained and rinsed)

1 can (15 oz.) pinto beans (un-drained)

1/2 bunch cilantro (rinsed and finely chopped)

Prep:

1) Measure out seasonings (chili powder, cayenne, black pepper, sea salt, and cumin) set aside.

2) Crush two cloves of fresh garlic and set aside.

3) Open canned tomatoes, and beans, set aside.

4) Drain and rinse black beans only.

Method:

1) In a soup pot or French Oven, cook ground turkey until cooked thru, use spatula to break up large chunks.

2) Drain cooked turkey in colander to remove excess fat then return to pot.

3) Add  crushed garlic to turkey and stir until you smell the garlic.

4) Add crushed tomatoes, beans, and seasonings.

5) Bring to a boil them simmer for 10-15 minutes, stirring often.

6) Meanwhile, wash and chop fresh cilantro. This is your secret ingredient and will be added just before serving.

When ready to serve stir cilantro into chili. Serve over fresh spinach, top with crushed tortilla chips and shredded cheese if desired.

This recipe calls for a combination of fresh and canned ingredients. Here are the seasonings, tomatoes, beans, and secret ingredient (fresh cilantro) pictured below. I use Publix Greenwise Organic canned beans and tomatoes.

Ground turkey is the meat of choice here. I like the brand Plainville Farms available at Publix. Plainville Farms turkey is “humanely raised  on family farms in a stress free environment.”  Turkeys are vegetarian fed, never administered antibiotics, or given hormones (it is illegal by Federal Law to give poultry hormones). It costs about the same as regular ground turkey, in fact, it was on sale for $2.99 a couple of weeks ago so I tossed one in the freezer for later use.

Here is the chili with the finished touch of cilantro added. So delicious!! I hope your family will enjoy this recipe and make it a part of your go-to recipe catalog.

Be well,

Pam

Pan-Seared Sea Scallops With Steamed Veggies

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My pallet has evolved over the last few years, I now like mushrooms and olives. I became curious about sea scallops recently, convinced I would like them now after having tried them in my childhood and spitting them out into a napkin. I swear I did it as politely as possible! Last weekend, while my friend Tracy was visiting,  we ventured to Bonefish Grill with my husband. Tracy got scallops and shrimp for her entrée and she let me try one. I loved it! Now I was on a mission to trying making them myself. Read more →