Chronically Beautiful! - Chronically Delicious

Cookies N' Cream Fat Bombs!

4/5/2019

Still on my quest for healthy ways to gain weight, and these babies are AMAZING! They're like little ice cream bites, and they taste just like cookies and cream ice cream! The wonderful thing about them is that they use no Oreos, no additives, and no chemicals! Let's be real here, Oreos are practically a chemical cocktail, and our bodies do not need the extra toxins! These fat bombs are, gluten-free, sugar-free, organic, Paleo, Keto, and absolutely DELICIOUS! The cookie part is made with almond flour and cacao powder, and they're really easy to convert to dairy-free if you don't eat dairy!

Cookies N' Cream Fat Bombs!

Ingredients:

For the "Oreo Cookie" Crumbs:
2/3 cup almond flour
2 Tbs. cacao powder (heaping)
3 Tbs. Lakanto powdered sweetener
2 Tbs. butter (melted)
pinch of salt

For the Vanilla Cream:
2/3 cup full fat coconut milk
4 Tbs. Lakanto powdered sweetener
pinch of salt
2/3 cup of heavy whipping cream (or chilled coconut cream)
2 tsp. vanilla extract

Directions:

Lightly toast almond flour in a dry skillet until fully golden in color and fragrant. (This is a really important step taste wise so don't skip!)
Transfer toasted almond flour to a small bowl. Mix in cacao, sweetener, and salt.
Add in the butter and mix until combined.
Press about a third of the mixture into cupcake liners and leave the remaining 2/3 as "crumbs"
Place both in the freezer.
Whisk together coconut milk, sweetener, and salt in a small saucepan over medium heat. Whisk until the sweetener has dissolved and the mixture is smooth. (It won't take long). Transfer to mixing bowl and allow to cool COMPLETELY.
One coconut cream is cooled, whip heavy whipping cream until soft peaks form and then slowly add in vanilla extract and coconut milk mixture. Mix until smooth.
Fold in 1/3 of the leftover crumbs. Pour mixture into prepared molds and sprinkle leftover cookie mixture on top. Freeze until solid.
Serve and enjoy!

*Use organic ingredients when feasible!

Strawberry Cheesecake Fat Bombs!

3/29/2019

I'm currently on a fat bomb kick, and these are my first try at fat bombs!

For me, Lyme disease makes it super difficult to gain weight, and so I'm currently on the lookout for any snack recipe that is full of healthy fats! This recipe is SUPER easy to make and only takes about 10 minutes of prep time! It's also organic, sugar-free, keto, paleo, and gluten-free! These babies are glorious little summer treats and taste like mini little cheesecake bites!

Delicious! Easy! And Beautiful! My favorite combination!

Keto Cheesecake Fat Bombs!

Ingredients:
6 oz. organic cream cheese
4-5 medium strawberries (fresh)
4 Tbs. salted butter
3 Tbs. powdered monkfruit sweetener
2 tsp. vanilla extract

Directions:

Let the cream cheese, butter, and strawberries sit at room temperature for about an hour to soften. (It's vital that you let your cream cheese and butter soften to room temperature before mixing together, as your mixture will be lumpy if you don't.)
Puree your strawberries using a small blender.
Beat cream cheese and butter together with a hand mixer.
Add strawberries, sweetener, and vanilla. Beat on high speed until well blended. (Mixture should be thick and creamy, not watery.)
Divide the batter into your silicone mold, or pour mixture into a 9x9 inch pan lined with parchment paper.
Freeze for about 3 hrs, or until fat bomb are solid.
Store in freezer and enjoy to your pleasing!

*Use organic ingredients when feasible

Vegan Fudge Cake

3/26/2019

Who doesn't LOVE chocolate!? I've always been a chocolate lover and when I was diagnosed with Lyme I thought I would have to give up chocolate for good! The good news is that I really only gave it up for a year, and I found healthy ways to eat chocolate in small proportions so it doesn't make me sick!

This chocolate cake was a hit for my whole family and it's completely organic, refined-sugar free, AND vegan! Yep, that's right! No animal products in this cake! I also have found in my healthy baking pursuit that it's really difficult to make healthy cakes that aren't super dry, but I've FINALLY mastered a refined sugar-free recipe that is super moist and very fudgy on the inside! Even the glaze is sugar free and it adds the final finishing touch to this beautiful cake! I also used cacao powder in this recipe instead of cocoa. Cacao is considered a super food and helps boost your mood and your immune system! Eating chocolate in the right amounts can be good for your body! What a relief!!

Vegan Fudge Cake!

Ingredients:
2 cups coconut milk
2 Tbs. apple cider vinegar
1/2 cup raw honey
1/2 organic maple syrup
2/3 cup organic grapeseed oil
2 Tbs. pure vanilla extract (Yes that's correct! Bring on the flavor!)
1 cup whole wheat pastry flour
2 cups whole wheat bread flour
2/3 cup cacao powder (sifted)
2 tsp. baking soda
1 1/4 tsp. salt

Chocolate Glaze:
2 Tbs. coconut oil, melted (or if you don't mind it not being vegan you can use organic butter)
1/4 cup powdered Lakanto sweetener
1 Tbs. cacao powder
2-3 Tbs. coconut milk
1 tsp. vanilla extract

Directions:

Preheat oven to 350°F. Prepare your bunt pan. The secret to a bunt cake that doesn't stick is using organic, grass-fed butter. But since we're going vegan here, you can also grease your pan with coconut oil, and the coat it in flour as well.
In a large glass measuring cup, mix milk and vinegar. Set it aside for about two minutes. This mixture makes vegan buttermilk!
Mix sweeteners, oil, and vanilla in a medium bowl, and whisk together by hand. Add your vegan buttermilk and whisk until well combined.
In a large bowl, combine flours, cacao powder, baking soda, and salt until combined.
Pour milk mixture over the top of your dry mixture and beat with a hand mixer until smooth.
Pour batter into bunt pan and bake for 30-35 minutes, or until toothpick inserted comes out clean.
Allow cake to cool for about 30 mins. Remove from bunt pan.
For the glaze, whisk all ingredients together and pour glaze over the top of a completely cooled cake.
Slice and enjoy!

*Use organic ingredients when feasible.

Winter Peach Cobbler

3/14/2019

I know what you're all thinking... "Why am I calling this WINTER peach cobbler?!" Well, because it's winter, and peaches are not in season in the winter time, and yet... here we are! The secret is that I just happen to have a brother that has a lot of peach trees that produce in the summer, and so we spent a lot of time slicing and freezing peaches this summer! The rewards of that are now being feasted upon! It's like having fresh peach cobbler in the winter! Yum!

This cobbler turned out delicious and is super easy to make! It's refined sugar-free and and made with organic whole wheat flour! It's also super versatile (most cobblers are), so it would be really easy to make this gluten free if you'd like that to be an option. Simply replace the whole wheat flour with almond flour and your have your gluten free winter treat! You can also top it with organic heavy whipping cream, or if you're dairy free you could top it with coconut cream for your finishing touch!

Winter Peach Cobbler!

Ingredients:

Filling:
4 cups frozen peaches
1/4 cup organic maple syrup
2 tsp. vanilla extract
1-2 tsp. cinnamon (depending on how cinnamon-y you like it)
1/2 tsp. nutmeg
1/4 tsp. clove
1 Tbs. organic corn starch
2 Tbs. water

Cobbler:
1/2 cup butter, melted (organic and grass-fed)
2 cups whole wheat flour
1/2 cup organic maple syrup
1/2 tsp. salt
1 tsp. vanilla

Directions:

Preheat oven to 350° and grease a 9x13 inch pan with a generous layer of organic, grass-fed butter. Set aside.
For the filling, place your frozen peaches in a large saucepan and SLOWLY let it thaw on medium heat, stirring occasionally. (Do not mutilate your frozen peaches by over-stirring or forcing them to break apart).
Once peaches are mostly thawed, add your maple syrup, vanilla, cinnamon, nutmeg, and clove. Stir until mixed in.
Bring peach mixture to a boil and in a small glass mix cornstarch and water. Add cornstarch mixture and stir gently until thickened. Once thickened, remove from heat, and let sit while you make your dough.
For the dough, combine flour, butter, maple syrup, salt, and vanilla, and mix until well combined. (Mixture will be kind of sticky.)
Pour peaches into your prepared pan. Drop dough on top of peach mixture, and spread as evenly as you can.
Bake at 350°F for about 40-45 mins. or until top of cobbler is golden brown.
Store in fridge.

*Use organic ingredients when feasible.

Healthy Cinnamon Rolls!

3/7/2019

Did you know that cinnamon can actually be used as a medicinal herb? It can be used as an anti-bacterial, and it's also known to kill stealth bacteria in our bodies like micoplasma! Who knew?!

I have a lot of healthy recipes I've been trying lately that are going to go up on here soon, but I had to postpone all of those because this recent recipe I just made was ABSOLUTELY AMAZING! This recipe taught me so much about clean eating and how you don't have to eat bad tasting food to eat clean. These cinnamon rolls look, taste, smell, and make you feel amazing!

I don't know why anybody would feel like they need processed sugars and other processed food in their lives when they can eat something this delicious and nourish their body with proper nutrients at the same time! These rolls are made with organic, whole wheat flour, and they're about 98% sugar free, and 100% refined-sugar free! The only refined sugar in these babies is a little bit of raw honey in the dough, and then the filling and frosting is sweetened with Lakanto sweetener which is not processed in your body the same way sugar is. Lakanto is an amazing sweetener that is made with Monk fruit which is a super food and filled with nutrients!

You can purchase Lakanto here and you can also find it on Amazon!

The BEST Healthy Cinnamon Rolls!

Ingredients:

Dough:
1 cup warm coconut milk (110° F)
2 eggs
1/3 cup butter (melted)
4 1/2 cups organic whole wheat bread flour
1 tsp. salt
1/4 cup raw honey
2 1/2 tsp. yeast (do not use instant yeast! Instant yeast is highly processed)

Filling:
1/2 cup golden Lakanto sweetener
2 1/2 Tbs. ground cinnamon
1/3 cup butter (melted)

Frosting:
1 (8 oz.) package organic cream cheese
1/4 cup butter (softened)
1/2 cup powdered Lakanto sweetener
2 tsp. vanilla extract
1 pinch of salt

Directions:

Dissolve the yeast in the warm coconut milk in a large glass measuring cup. Mix the honey, butter, salt, and eggs in a large stand mixer. Add your milk and yeast mixture and whisk together on low until well combined.
Add flour and mix well. Knead your dough using your dough hook attachment. Knead for about 4-5 minutes on medium speed. (When you poke your dough with your finger and it pops back at you, that's when you now it's ready to rise.)
Grease a large glass bowl with a light layer of butter, and with lightly floured hands place your dough in the bowl, cover with parchment paper, and let rise for about 2 hours (or until the dough has doubled in size) in a warm environment.
After the dough has doubled, turn it out onto a lightly floured surface, cover, and let rest for 10 mins.
In a small bowl, combine combine your golden sweetener and cinnamon.
Roll dough into a 16x21 inch rectangle. Brush your dough with melted butter, then sprinkle your cinnamon mixture over the top. Roll up dough, starting along the long side.
Cut into 12-18 rolls. (Or you can use the simple trick of taking a clean piece of white thread, sliding it underneath your dough where you'd like to cut, and crossing the two ends of the thread over each other to cut the dough. This makes for a clean cut, and doesn't mutilate your rolls so much.)
Place rolls on a lightly greased baking sheet. Cover and let rise until doubled. (It took mine about 1 hour.)
Preheat oven to 350°F.
Bake rolls for about 20 minutes, or until golden brown.
To make the frosting, simply cream your butter and cream cheese together with a hand mixer, add your other ingredients, and then cream together until smooth. Spread evenly on each roll.

*These rolls stay super fresh for about five days if you store them in the fridge! Then when you're ready to eat them you can either warm them in your warming drawer on high for 10 mins. Or you can preheat your oven to 350°, turn it off once it's fully preheated, and place your rolls inside for about 10 mins. Then when you take them out it will be like having a freshly baked cinnamon roll!
*Use organic ingredients when feasible.

Ginger Cookies!

2/26/2019

I participate in a health group in my area every now and again, and every month I try to focus on one medicinal herb, what it does for your body, and how we can use it in our everyday food! So, this month's herb is GINGER, and these cookies are not your average ginger snaps!

Ginger is a great anti-bacterial herb, and you can use it in many ways! This is obviously ground ginger that we use in these cookies, but you can grate fresh ginger into your favorite chili recipe, or you can make ginger tea by boiling diced ginger in a pot for about 10 minutes and adding honey. Ginger tea is great for keeping colds and flu viruses away, and it works wonders for a natural remedy for strep throat!

These cookies are thick and chewy and VERY GINGERY! If you're looking for cookies with a kick, then these are for you! These cookies are also completely organic and refined sugar-free! They're sweetened with pure maple sugar, which means that they're sweetened with dried maple syrup which is filled with lots of minerals and nutrients!

Ginger Cookies!

Ingredients:
3 cups whole wheat pastry flour
2 Tbs. ground ginger
2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup butter (room temperature)
1/2 cup palm shortening
3/4 cup organic maple sugar
1/4 cup molasses
2 eggs

Directions:

Preheat oven to 350°
Line baking sheet with silicon baking mat, or parchment paper. Set aside.
In a medium bowl, mix flour, ginger, baking soda, cinnamon, nutmeg, and salt until combined.
In the bowl of your stand mixer, cream the butter and shortening then add the maple sugar and molasses. Beat until light and fluffy.
Add in the eggs and stir until combined.
Add the dry ingredients into the wet ingredients in thirds, stirring well until combined in between each addition. The dough should hold together well and be soft.
Form half inch balls of dough and place on prepared baking sheet in rows of 3x4. Do not flatten your dough balls.
Bake on middle rack for 10-12 minutes or until they are set. (Do not over cook or they will be hard and crunchy.)

*Use organic ingredients when feasible.

Banana Nut Muffins

2/26/2019

I recently had this major craving for banana nut muffins, and so these refined sugar-free delights were born! These babies are made with organic, whole wheat flour. And they are sweetened with organic maple sugar! For those of you who don't know, maple sugar is basically just dried maple syrup, and so it's important that you find a brand that is 100% pure and organic so that we can stay away from extra additives and chemicals that are harmful to our bodies. Otherwise, maple syrup is a sweetener that is full of nutrients that your body will love you for! This is why maple sugar is a great sugar substitute and can be used for all of your baked delights!

Healthy Banana Nut Muffins!

Ingredients:
1 1/2 cups whole wheat flour
1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3 ripe bananas (mashed)
1/2 cup organic maple sugar
1 egg
1 tsp. vanilla
1/2 cup butter (melted)

Topping:
1/4 cup maple sugar
2 Tbs. whole wheat flour
2 Tbs. oats
1/3 cup chopped walnuts (or you can use your nut of choice)

Directions:

Preheat oven to 375° Line a muffin tin with paper liners.
Combine the flour, cinnamon, baking soda, baking powder, and salt in a large bowl. Mix with a wooden spoon until well combined.
In a separate bowl, mash your bananas and add the maple sugar, egg, vanilla, and butter. Whisk together until well combined.
Add the flour mixture and stir with wooden spoon until just combined. (Do not over-mix.)
Divide the batter evenly into 12 muffin cups. (Each muffin cup will be filled about 2/3 full.)
In a small bowl, combine flour, maple sugar, and butter until mixed. Stir in the oats and walnuts. Divide topping over muffins.
Bake for 18-20 mins or until a toothpick comes out clean.

*Use organic ingredients when feasible.

Chicken Salad Stuffed Sweet Potatoes

2/19/2019

Looking for a DELICIOUS paleo, gluten-free dinner idea? Look no further because these loaded sweet potatoes are absolutely AMAZING and they are something the whole family will love! These sweet potatoes are stuffed with a chicken salad filling, and they are completely gluten-free and filled with healthy fats! They're topped with cilantro and can be served with any of your favorite homemade dressing. I was so surprised at how delicious these turned out, but it's a great way to turn boring sweet potatoes into an exciting dish that virtually anyone will love!

Chicken Salad Stuffed Sweet Potatoes

Ingredients:
2 lbs chicken breast
3/4 cup celery (diced small)
3/4 cup avocado oil mayo
2 Tbs. mustard
1/2 tsp. pepper
1 tsp. salt
1 tsp. dried dill
1 tsp. dried parsley
4 large sweet potatoes
butter and salt for potato filling

Directions:

Preheat oven to 375°
Wash and prep potatoes by poking with a fork to allow air to get through while cooking. Place potatoes on a baking sheet and cook for about 45 mins. to 1 hour or until potatoes are soft all the way through.
While potatoes are cooking, prep your chicken.
Grill chicken in a large skillet. I used salt, pepper, onion powder, garlic powder, and basil to flavor my chicken. You can use whatever you normally would to flavor your chicken while it's cooking.
Once your chicken is cooked all the way through, shred with a fork and remove from heat. I transferred mine into a large glass bowl. Then allow to cool completely before mixing the filling.
For the filling add the mayo, mustard, pepper, salt, dill, and parsley to your chicken and mix until well combined. Store in fridge until your potatoes are ready. (I seasoned my chicken salad to taste so I would highly recommend tasting your chicken, and then adding more mayo or spice according to your taste.)
When your potatoes are finished cooking, remove from the oven and cut down the middle of your potato. Push the two ends of your potato using your thumbs and pointer fingers to open your potato. Using a cookie dough dropper, scoop as much potato out of the skin as you can without mutilating the potato. Place potato in a small bowl. Repeat this step with all four potatoes.
Using a fork, mash your sweet potato in your bowl until well mashed. Mix with a few Tbs. of butter and a tsp. of salt. Then place some of the filling back into each potato but spooning it in and pushing it up against the side of the potato, leaving room for the chicken. (You may not use all of the filling that you just mixed.)
Stuff your chicken filling into each potato. Stuff as much as you can into the potato. Top with cilantro or organic, refined sugar-free dressing of choice. Serve immediately.

*Store in refrigerator.
**Use organic ingredients when feasible.
**You will have leftover chicken filling which you can use for sandwiches or wraps the next day!

Homemade Veggie Pizza!

2/6/2019

Every kid's favorite food... pizza!! This is one of my favorite recipes for a Friday night, mainly because pizza is perfect weekend food, and pizza is really easy to make vegetarian if you're trying to cut down your meat intake. I generally eat meat only three times a week, so this is a delicious option for one of the meat-free nights of the week! This pizza is also completely organic and refined sugar-free!

This is also my PERFECTED crust recipe! I love cooking gluten-free, but not all of my recipes are gluten free because I believe that whole, organic grain is healthy and full of necessary nutrients. So, this crust is made with whole wheat flour, and it's the perfect mix of crunchy on the outside, and soft on the inside!

Also, you can top with ANYTHING you like! I topped this one with olives and peppers. But I've also used fresh pineapple, mushrooms, cilantro, fresh tomatoes, really anything you like!

Homemade Pizza!

Ingredients:

Dough:
1 1/3 cup warm water (between 100-110°F)
2 1/4 tsp. active dry yeast
1 Tbs. raw honey
2 Tbs. olive oil
3/4 tsp. salt
3 1/2 cups whole wheat bread flour
sprinkle of cornmeal for dusting

Sauce:
1 12 oz. can organic tomato sauce
1/4 cup water
2 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 Tbs. Italian seasoning
1 Tbs. basil
Cheese
Desired Toppings

Directions:

Whisk the warm water and honey together together in the bowl of your stand mixer fitted with a dough hook. Gently mix the yeast into the mixture and allow to rest for 5 minutes. (If the yeast is live it should bubble up after you let it sit for a bit.)
Add the olive oil, salt, and flour. Beat on low speed for two minutes. Then knead your dough by mixing for another 2-5 minutes. After kneading, the dough should feel a little soft. Poke it with your finger and if it bounces back it's ready to rise. Otherwise, turn it back on low and keep kneading.
Lightly grease a large glass bowl with butter, place the dough in the bowl and turn it to coat the dough in the butter. Cover the bowl with parchment paper and let rise in a warm, dry environment for about 1-2 hours or until the dough has doubled in size.
Preheat oven to 375°F and place your pizza stones inside. Allow the stones to heat inside as you shape the dough. (This is what creates the crunchy on the outside, soft on the inside texture.)
Line your counter top with parchment paper and sprinkle cornmeal on top. When it's ready, punch the dough down to release any air, and divide the dough in half. Use lightly floured hands and a lightly floured rolling pin to gently flatten your dough into a disc your desired size. Do this with both balls of dough on separate sheets of paper.
Spread your sauce, cheese, and other desired toppings on your dough, and slide the parchment paper with the dough on top onto your preheated pizza stones. (They're super hot at this point so be careful and use oven mits!)
Bake for about 15-20 minutes or until golden brown on top, and slice and eat immediately.
Store any leftovers in the fridge.

*Use Organic ingredients when feasible.

Lemon Cream Bars

1/28/2019

I'm seriously CRAVING citrus fruit lately! Lemons, limes, grapefruit, oranges, you name it... I crave it. I'm not totally sure why, but I do know that citrus kills cancer cells in your body and is a great source for vitamin C! So... these lemon bars are organic, refined sugar-free, and they pretty much melt in your mouth! I once had someone tell me that they are like ambrosia for your tongue! So they must be good right?!

These bars are also super versatile so if you want to convert them to gluten-free or dairy-free it's super easy! I'll show you how in the recipe below!

Lemon Cream Bars!

Ingredients:

Crust:
1 1/2 cups whole wheat pastry flour
1/4 cup powdered Lakanto sweetener
1/2 tsp. real salt
2 tsp. lemon zest
3/4 cup cold butter, cut into pieces

Filling:
4 eggs
1 cup raw honey
1/4 cup classic Lakanto sweetener
1 tsp. baking powder
1/3 cup lemon juice (about 2 large lemons worth)
1 heaping Tbs. lemon zest

Topping:
1 8 oz package of cream cheese
1/4 cup powdered Lakanto sweetener
1 Tbs. maple syrup
2 tsp. vanilla extract
extra lemon zest to sprinkle on top

Directions:

Preheat oven to 350 degrees F. Grease 9x13 inch pan with organic, grass fed butter and set aside.
Thoroughly wash two large lemons and pat dry. Zest both lemon rinds, then slice in half and juice both lemons.
Combine all ingredients for the crust in a medium bowl. Mix thoroughly with a fork or if you're like me... I just used my hands. The dough will resemble coarse crumbs at first, so continue to kneed it together until it forms a ball that sticks together. Mixture should not be sticky.
Press dough evenly into your buttered pan, and bake for 15 minutes. (The crust will be slightly golden brown on top.)
While the crust is baking, whisk together all the ingredients for the filling. When it's thoroughly mixed it should kind of foam up. The mixture will be fairly runny and it will thicken when it bakes.
Pour mixture onto hot crust and return to the oven for 16-18 minutes or until the mixture is slightly browned around the edges. It should also be fairly set in the middle.
Make sure your bars cool COMPLETELY before you make the topping. I'd even recommend refrigerating it for an hour or two before you top it.
To make the topping, whip together all the ingredients with and electric mixer until mixture is smooth and well combined. Spread on top of bars using a rubber spatula. Zest a lemon over the bars to give it that beautiful glazed lemon look.

*Use organic ingredients when feasible.
*Store bars in fridge.

**What to make these bars gluten-free? Easy! Simply replace the pastry flour in the crust for almond flour.
**What to make these bars dairy-free? Also super easy! Just replace the cream cheese with a couple cans of coconut cream!

Welcome to My Kitchen!

Food is one of the greatest forms of science, art, medicine, and sustenance all at the same time! It's what feeds our lives and pumps through our blood. It's what connects us and what gives us energy to fulfill our purpose. It is for that reason that I have a deep passion for discovering, cooking, and eating only the most nutrient dense foods. In my kitchen, we only use organic, whole ingredients that feed the body, as well as the mind and soul. My hope is to inspire healing through healthy AND delicious food that feeds not only our stomachs, but also our hunger for connection and quality of life.

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Disclaimer: For Educational and Informational Purposes Only. The information provided by Chronically Beautiful is for educational and informational purposes only, and is made available to you as self-help tools for your own use. All and any information given on my website is for the purpose of sharing information to help you help yourself, and not for me to take on any other role as any health professional.