This is a touch on the belated side, but a warm thank you to Rohan – an inspiring, loving, super talented, insightful and generous spirit – for nominating me for the “Blog of the Year” award last December! Yay!
Whipped this up last week. Sad to say, I made enough for a family of 7 and ate the entirety of the batch myself. These few pieces are all that remain, and I don’t think they will survive the weekend.
Raw chocolate, made with coconut oil, cacao powder, sea salt and agave is an incredibly easy, decadent, mouth watering concoction that also has all kinds of health benefits. Coconut oil helps stimulate your metabolism and is fabulous for you skin, hair and nails. And chocolate is an aphrodisiac. Need I say more?
The basic recipe can be found here. I added the raisins, nuts and chili powder. Next time, I’ll drop in candied ginger and pistachios.. Yum!
Prep time : 5 min
For this, I used half a package of House Foods shirataki angle hair tofu pasta. I’m not even a fan of tofu but these noodles are great! I used the other half of the package for miso soup. Be forewarned that it smells really bad right out of the package. This is typical for tofu noodles. But follow the directions for rinsing, draining and heating.. You’ll be just fine. The extra steps are worth it for this low carb, low cal, low fat, gluten free delight.
Prep pasta according to package directions. Heat up a quarter cup of marinara sauce. Toss pasta with minced garlic, capers, freshly ground black pepper, grated parmesan. I added a dash of hot sauce because I love spicy food.
The dish has about 100 cal, 2 grams of fat.
Simple as that.
The more deeply I fall in love with God, the more expansive my heart becomes.
Sometimes the most loving thing we can do for ourselves is to love our circumstances.