Thursday Pampered Treats

 

 

 

Pampered Treats for your Thursday

 

 

Chocolate-Covered Peanut Butter Fright Krispie Balls (makes 2)

 

2 1/2 tsp smooth peanut butter (no sugar added)

1/3 cup Rice Krispies cereal

4g vanilla or chocolate Shakeology or protein powder of choice

2 1/2 tbsp. water

2 tsp honey (organic preferred)

1/4 bar Dove dark chocolate

 

Melt honey and peanut butter in a microwave-safe dish for 45 seconds.  Remove and add Shakeology protein powder and water and mix evenly.  Fold in Rice Krispies.  Shape into 3/4" balls.  Let cool in refrigerator.  Melt chocolate in a microwave safe-dish and with 2 forks, roll peanut butter balls through chocolate to coat.  Place balls back in fridge to harden.

You can use crunchy peanut butter for a different crunchy treat.

 

Pumpkin Delights Cookies



 

Ingredients

• 1/2 C raw pumpkin seeds
• 1 1/4 C blanched almond flour or raw sunflower seeds
• 1/2 C coconut flour
• 1/2 C tapioca flour
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/8 tsp  cloves
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 C pumpkin puree
• 1/4 C softened coconut oil
• 1/4 C honey 
• 2 eggs
• 1/2 C pumpkin or apple butter

Instructions

1. In a high speed blender or coffee grinder, grind pumpkin seeds and sunflower seeds on high until they are a fine powder. We measure the seeds, not the resulting flour!
2. In a large mixing bowl sift together the almond flour, if using, coconut flour, tapioca flour, the ground seeds, spices, baking soda and salt. Stir until thoroughly combined.
3. In a separate bowl, beat together the pumpkin puree, honey, oil and the eggs until incorporated.
4. Pour in the dry ingredients slowly while mixing. Continue to mix until a thick dough forms.
5. Divide the dough in half and flatten. Chill, wrapped in plastic wrap, for at least twenty minutes.
6. Remove one dough disk and roll out on a tapioca floured surface. Cookies should be about 1/4" thick.
7. Using pumpkin shaped cookie cutters, cut out cookies and remove to a lined or greased cookie sheet. If the dough becomes warm, it will be difficult to work with and become sticky. If this happens, return it to the fridge to cool.
8. Spoon on about 1/2 TBSP of pumpkin or apple butter on top of the cookies. Spread out, leaving 1/8" edge all the way around.
9. Remove the second disk and roll it out as well to the same thickness. Cut out more pumpkins.
10. With a knife, cut out fun faces on this second pumpkin, then place on top of the first cookies.
11. Lightly press the edges together to seal the cookies
12. Bake at 350 degrees for about 15 minutes until cookies just begin to brown. Cook time will vary depending on the thickness and size of your cookies.
13. Store at room temperature only for a day or two, otherwise keep chilled and bring to room temp before serving.

Raw Witches Fingers

 

INGREDIENTS:

• 2 dates, chopped with pits removed + 1 Tb water
• 1/3 c. raw walnuts
• 1/3 c. raw almonds
• 1/3 c. raw cashews
• 1 Tb raw cacao powder
• 4 raw almonds, sliced in half

DIRECTIONS:

1. In a food processor, blend dates and water until a rough paste is formed.
2. Add nuts and cacao. Blend until a dough forms.
3. Using 1 Tb of dough, form into finger shapes with hands.
4. Place almond slice at the tip for fingernail.
5. Chill for 15 minutes or devour immediately

Shrunken Heads Cider

The spiced cider

1 gallon apple cider
⅓ c. brown sugar
2 cinnamon sticks
8 whole allspice
6 cardamom pods
1 orange, quartered
freshly grated nutmeg
pinch sea salt

to finish
whole cloves (2 per shrunken head)
spiced rum, "optional"

To make the shrunken heads

Preheat oven to 250° F. Line a baking sheet with parchment. Combine lemon juice and salt in a bowl. Set out a fat wad of paper towels.

Peel apples and cut each in half through the stem; use a melon baller to remove the seeds and the core. Using a sharp paring knife and different sized melon ballers, carve faces into the rounded sides of the apples. Dip each face in the lemon/salt mixture and set it on the paper towels while you carve the next face. Transfer the face on the paper towels to the lined baking tray and repeat with remaining apple faces until all of your apple faces are finished.

Slide tray into oven for about 2 hours - what you're doing here is drying them out, or shrinking them. You will have a few browned edges.

making the spiced cider

While the apples are in the oven, combine all of the cider ingredients in a pot over medium heat (use freshly grated nutmeg to taste). Bring to a boil, then immediately reduce to the lowest heat. Allow to simmer very gently for 30 minutes. Strain.

Hold the cider over very low heat to keep warm until apples are finished.

 

putting it all together

When you're ready to serve, stick one whole clove in each eye socket of each apple. Transfer the spiced cider to a punch bowl (or use a large pot) and float the shrunken heads in the cider.

Ladle the cider into serving cups, being sure to include a shrunken head in each serving.  Can be served hot or cold.

 

A Special Halloween Treat

 

Great Drunken Pumpkin Pie Jell-O Shots

8 Keebler mini graham cracker crusts
1 envelope Knox gelatin
1 cup water + 1/4 cup for later
1/3 cup canned pumpkin
1/4 cup granulated sugar
1/4 tsp pumpkin pie spice
½ cup vodka
½ tbsp heavy cream
2 tbsp butterscotch schnapps
Whipped cream topping

Sprinkle gelatin over cold water in saucepan and let sit a few minutes. Heat over low heat while stirring until the gelatin is dissolved. Add the pumpkin, sugar, and spice and continue stirring over low heat until the sugar is dissolved and the mixture is smooth. Remove from heat and cool for 30 minutes. Combine liquors, ¼ cup water, and cream in a bowl. Whisk in the pumpkin mixture and pour into pie crusts or shot cups. Chill and serve with whipped cream.

Candy Apple Jell-O Shots
Candied apples are another favorite Halloween time treat, and here we’ve created a Jell-O shot version. This apple gelatin is good by itself – tasty, tart, and with just a hint of effervescence from the cider. Top it off with some caramel ice cream topping and it’s perfect. Or, if you want to go the gross-out route, stick in some gummy maggots before it gels for a maggoty apple shot.

Basic Apple Cider Jell-O
1 envelope Knox unflavored gelatin
1/2 cup water
1 cup hard apple cider, divided in half
1/4 cup Apple Pucker or other sour apple schnapps

 

Combine the water with ½ cup cider in a saucepan. Sprinkle the gelatin over it and let sit for a few minutes. Heat over low heat, stirring, until the gelatin starts to dissolve. Cool till just warm. Stir in the remaining cider and the apple schnapps. Pour into cups and chill. Top with caramel ice cream topping if desired.

 

 

References

 

http://www.myscienceproject.org/halloween.html

http://paleoleap.com/10-paleo-friendly-halloween-treats/

Wednesday Encouragement

Well it's Halloween week and candy is everywhere......

It's ok to have some if you really want it but don't go overboard.  Think of it as a special treat at the end of the week. Do not use it as a reward.  If you do that it will turn into a vicious cycle.  You have worked so hard to accomplish what you have.  Yes it's hard to say no but there are other things you can have that may mean more to you in the long run.  Think about planning a date night, or buying a book you really want instead of that piece of candy.  But if you can't resist, then only have one piece not 10.

You can do anything you set your mind to.  You can get through Halloween without candy.  I will give you a special treat tomorrow.

Tuesday Recipes a Halloween themed menu that are all Pale friendly

Bloody Beat Soup (serves 4)

Ingredients

1. 3 tbsp butter (ghee), coconut oil, lard or tallow;
2. 1 onion, chopped;
3. 1 garlic clove, minced;
4. 6 medium beets, peeled and chopped;
5. 2 cups fresh chicken or beef stock;
6. Full-fat coconut milk or heavy pastured cream for garnish;

Technique

1. Heat the fat in a large sauce pan and cook the onion and garlic for about 5 minutes, until soft. Add the chopped beets and cook for another minute.
2. Stir the stock in, optionally season with freshly ground black pepper and sea salt and bring to a boil. Reduce to a simmer and let simmer for about 25 minutes, until the beet cubes are tender.
3. With a blender or food processor work in batches and process to the consistency of a purée.
4. Serve in bowls and swirl a bit of coconut milk or heavy cream on top of the bowls if desired.

Chocolate Covered Bacon (2 slices per serving)

Ingredients

1. 2 lb thickly sliced bacon;
2. 1 lb good quality dark chocolate;
3. 4 tbsp butter or ghee;

Technique

1. Heat a large pan over medium high heat and fry the bacon in a large pan until crisp. Fry in batches if your pan is too small to contain all the bacon slices at once.
2. Remove bacon from the pan and dry with a paper towel. Keep the rendered bacon grease for future cooking.
3. Melt the chocolate in a pot with the butter or ghee slowly so it doesn’t burn.
4. Using tongs, dip the bacon slices in the chocolate, either on one half of the slices or on the whole slice.
5. Place the chocolate dipped bacon on a cooling rack placed over foil or parchment paper.
6. Let cool in the refrigerator for about 2 hours, until the chocolate has hardened.
7. Cut the bacon slices in bite sized pieces, if desired.
8. Serve right away or store in a container in the refrigerator.

Pumpkin and Beef Texas Chilli (serves 6)

Ingredients

1. 6 large chilies of your favorite kind;
2. 1 cup diced bacon;
3. 4 cups chopped onions;
4. 5 lbs stewing beef, cut into 3 inch cubes;
5. 6 garlic cloves, peeled;
6. 2 tbsp chili powder;
7. 2 tsp cumin seeds;
8. 1 tsp dried oregano;
9. 1 tsp ground coriander;
10. 1 1/2 tsp sea salt;
11. 2 cans roasted and diced tomatoes (yielding about 3 cups);
12. 1 1/2 cups beef stock;
13. 1/2 cup finely chopped fresh cilantro stems (keeping the leaves for garnish);
14. 4 cups pumpkin cut into 2 inch cubes;

Technique

1. Place the chilies in a bowl, cover with boiling water and let soak for a minimum of 30 minutes.
2. Preheat your oven to 350 F.
3. Sauté the bacon in an oven proof pot until it begins to brown. Add the onions and cook until tender, about 5 minutes. Add the beef to the pot, season generously with salt and pepper and stir to coat everything well. Set the pot aside.
4. Drain the chilies and reserve the soaking liquid. Place the chilies in a blender with 1 cup of the soaking liquid, the garlic, chili powder, cumin seeds, oregano, coriander and the sea salt. Blend to a puree and add more of the soaking liquid if the puree is too thick.
5. Add the chili puree to the pot with the beef, tomatoes, stock, and cilantro stems. Stir well to coat.
6. Bring the whole pot to a simmer and then cover and put in the oven to cook for about 2 hours.
7. Uncover and cook for another hour, until beef is almost fork tender.
8. Add the pumpkin and stir well. Roast again uncovered for about 45 minutes, until pumpkin is soft, adding some of the soaking liquid if the meat becomes uncovered.
9. Season with salt and pepper and serve with garnishes like cilantro leaves, mint leaves, chopped red onion or diced avocado.

Pumpkin Salad (serves 6)

Ingredients

1. 5 cups pumpkin flesh or butternut squash, cut in 1/2 inch cubes;
2. 2 tbsp lard, duck fat, coconut oil or butter;
3. 2 tbsp orange juice;
4. 1 1/2 tbsp walnut or macadamia oil;
5. 1 1/2 tsp lemon juice;
6. 1/2 cup chopped walnuts;
7. About 8 cups lightly packed arugula;
8. 1/2 cup blueberries or raspberries;

Technique

1. Preheat your oven to 450 F.
2. Melt the cooking fat and toss with the pumpkin or butternut squash cubes with some salt and pepper.
3. Place on a baking sheet and roast for about 15 minutes. Turn the cubes over and roast for another 15 minutes, until soft.
4. Let the pumpkin or squash stand at room temperature to cool.
5. Whisk the orange juice, walnut or macadamia oil and lemon juice in a bowl and add the walnuts and arugula and stir to coat with the vinaigrette. Season again with salt and pepper.
6. Add the roasted pumpkin and berries and toss gently.
7. Serve as delicious entrée to the main Halloween course.

I hope you enjoy these recipes.

Resource
http://paleoleap.com/paleo-halloween-recipes/#s9

Do you know the benefits of playing Hockey?  Well, here you go....  I may be Canadian but I will admit I am not a hockey fan but I know the benefits of play this sport are many.  As hockey season has started I thought it would be fun to show you some great pics played on and off the ice.

Playing group sports can be a great deal of fun.  Men, women and children have teams all over, playing for the love of a great sport.

Hockey can bring people together, learn how to work together, learn co-operation, develop strength, agility, good hand eye co-ordination, flexibility, develop/improve reflexes, balance, agility, communication skills and listening skills.



It also helps burn calories and fat, it's a full body workout, and helps the cardiovascular system. It doesn't matter if hockey is played on a field or on the ice.  It's a great workout.



Many of the skills learned on the ice, we use in our everyday work life.  Play this sport can help develop skills and team moral within your unit or your circle of friends. 



References

http://www.ohf.on.ca/new-hockey/benefits-playing-hockey
http://www.healthfitnessrevolution.com/top-10-health-benefits-hockey/