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Chronically Delicious!

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Cookies N' Cream Fat Bombs!

4/5/2019

1 Comment

 
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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!

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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:
  1. 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!)
  2. Transfer toasted almond flour to a small bowl.  Mix in cacao, sweetener, and salt.
  3. Add in the butter and mix until combined.
  4. Press about a third of the mixture into cupcake liners and leave the remaining 2/3 as "crumbs"
  5. Place both in the freezer.
  6. 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.
  7. 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.
  8. Fold in 1/3 of the leftover crumbs.  Pour mixture into prepared molds and sprinkle leftover cookie mixture on top.  Freeze until solid.  
  9. Serve and enjoy!

*Use organic ingredients when feasible!
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1 Comment

Vegan Fudge Cake

3/26/2019

0 Comments

 
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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!

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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:
  1. 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.
  2. In a large glass measuring cup, mix milk and vinegar.  Set it aside for about two minutes.  This mixture makes vegan buttermilk!
  3. Mix sweeteners, oil, and vanilla in a medium bowl, and whisk together by hand.  Add your vegan buttermilk and whisk until well combined.
  4. In a large bowl, combine flours, cacao powder, baking soda, and salt until combined.
  5. Pour milk mixture over the top of your dry mixture and beat with a hand mixer until smooth.
  6. Pour batter into bunt pan and bake for 30-35 minutes, or until toothpick inserted comes out clean.
  7. Allow cake to cool for about 30 mins.  Remove from bunt pan.
  8. For the glaze, whisk all ingredients together and pour glaze over the top of a completely cooled cake.
  9. Slice and enjoy!

*Use organic ingredients when feasible.
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Claire's Chocolate Kisses!

1/22/2019

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Okay, I know that it's still January and not quite Valentines season yet, BUT.... I LOVE Valentines day, and I needed something to cheer me up through these gray January days.  So... Claire's Kisses were born!!  These are a little different than my other chocolate recipes in that they are made with organic cacao wafers, and cacao is a super food that boosts mood, energy, and immune function!

It's a common myth that eating healthy means that you don't eat anything that tastes good, and I'm here to say that you DO NOT have to deprive yourself just because you choose to eat and live a healthful life!  Confession.... I used to be OBSESSED with Hershey's chocolate kisses!  I was that girl in high school that always had a bag of them in my locker, and I probably consumed a handful a day.  I wouldn't recommend that for anyone whether you have a chronic illness or not!  So... I'm SUPER EXCITED about these because they're organic, refined sugar-free, and full of nutrients that your body will love!

Stay tuned for different flavored chocolate recipes all through the month of February because this is for sure my new favorite recipe!!

Also, thanks to A Bite of Healthy for helping me out with this recipe!  My sister is the creator of this food blog, and she is a food GENIUS!  So go check out her blog here.

Claire's Chocolate Kisses!

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Ingredients:
1/2 cup cacao wafers
4 1/2 Tbs. maple syrup
2 tsp. vanilla extract
3 Tbs. coconut butter
1 tsp. coconut oil

Directions:
  1. Melt ingredients in a double boiler on medium heat until completely melted.  (The melting process will be a slow process so be patient, and stir constantly.)
  2. Remove from heat and spoon chocolate into large chocolate chip molds.  (You can get them from Amazon)
  3. After filling the mold, gently tap against a counter top to ensure to remove any air bubbles in your chocolate.
  4. Poke a toothpick into each chocolate to ensure that chocolate reaches all the way to the tip of the mold.
  5. Refrigerate for an hour or two, or until chocolate is solid!
  6. Remove from the mold and enjoy!
​
*Use organic ingredients when feasible.

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I would HIGHLY ENCOURAGE you to make your own coconut butter!  It's a super simple process and it makes enough coconut butter to fill a small jar!

All you have to do is take two cups of shredded coconut and blend it in a small blender on high until coconut reaches a creamy texture!  Store it in the fridge when you're done and enjoy it in lots of your healthy recipes!
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Chocolate Peanut Butter Cups

11/5/2018

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Hello! This is your friendly sugar free chocoholic, and I'm here to tell you that IT IS POSSIBLE to eat chocolate and be healthy!  This is one of my FAVORITE recipes, and I have to consciously decide to only eat one a day because they taste so similar to store-bought candy!  These are so yummy, creamy, and filled with peanut butter!  What a great combination! ;)  These are also organic, and refined sugar-free like always, and makes a great treat for the holidays!

Chocolate Peanut Butter Cups!

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Ingredients:
1/2 cup coconut oil
1/2 cup almond butter
1/2 cup raw honey
2 tsp. vanilla extract
1/2 cup cocoa powder (at least 80% cacao, sifted)
1/2 cup organic peanut butter
1/4 cup powdered Lakanto
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1 tsp vanilla extract

​Directions:
  1. Line a 24 cup mini muffin pan with mini muffin liners. 
  2. Melt coconut oil, almond butter, honey, vanilla, and cocoa powder in a small sauce pan on medium heat until well combined and close to boiling.
  3. Remove from heat and place 1 tsp of chocolate into each mini muffin cup.​
  4. Place pan in the freezer for 5-10 mins.
  5. Make peanut butter filling by mixing peanut butter, lakanto, and vanilla in a small bowl until well combined.
  6. Remove pan from freezer and spoon filling into each mini muffin cup.
  7. With the rest of the chocolate miture place 1 Tbs. of chocolate in each cup.
  8. Refrigerate for 30 minutes or until chocolate has solidified.

*Makes 24 chocolates
*Store in refrigerator

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    Welcome to My Kitchen!

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    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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    Remember, when we spend our money on the most nutritious and whole ingredients, our dollars become our vote for healthier living, and happier lifestyles. ​
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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.
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