Vegan Dark Chocolate “Peppermint Patties”

 

VEGAN DARK CHOCOLATE “PEPPERMINT PATTIES”

For those of us living in the northeast or cooler climates, we now are stepping deeper into winter.  The days seems shorter with less light and there is a nurturing and internal facet of this time of year.  I’ve been reflective and thoughtful about this new year and love finding ways to find comfort in the simple things.  A hot bath, a cup of herbal tea, a nourishing meal or a delicious yummy treat.

I died a little to be honest when I took a bite of one of these and I’m being serious!  These are just the right combination of peppermint and chocolate.  They make the perfect pick me up in the afternoon with a cup of tea and they really satisfy that desire for something sweet or special.  They are vegan, grain free and paleo so they span a myriad of diets.  What I love most though is how simple they are to make.  I hope you enjoy them as much as I do.

EQUIPMENT

Double boiler or 2 pots of equal size

Cupcake liners

A 1 dozen muffin tin

Measuring cups

Measuring spoons

Spatula

INGREDIENTS

2 cups organic cocoa butter

Pinch of sea salt

2 tsp peppermint extract

1 cup unsweetened shredded organic coconut flakes

3 tbs organic real maple syrup

5 to 6 of your favorite dark chocolate bars chopped into pieces for melting (I used 85% Green & Blacks chocolate but but you can use whatever you like)

METHOD

Take your muffin tin and line all dozen with the cupcake liners.  Set aside briefly.

Take a double boiler or two pots of the same size.  Place water in the pot that will be on the bottom, then place the other pot on top.  Add all of the dark chocolate bars and place your stove top to medium heat.  Once the chocolate bars are melted use a spatula and pour a small portion into the bottom of each muffin tin (approx. 1/4 inch).

Once you have poured chocolate in all of the muffin tins set aside briefly.   Use a spatula now to pour the rest of the chocolate into a bowl and set aside briefly.  Wash your double boiler and then set back up once again.  Add the cocoa butter and place heat on your stove top to medium.  The cocoa butter will begin to melt slowly.  As it is melting, add a pinch of sea salt and the peppermint extract.  Once it is fully melted add the coconut flakes and use the spatula to combine.  Take the cocoa butter mixture and using your spatula evenly add to each of the muffin tins over the dark chocolate till all of them are filled.  Place your muffin tin in the freezer for 30 minutes so the cocoa butter layer can set up like the below photo.

Now take the rest of the melted chocolate and pour evenly into each muffin tin over the cooled cocoa butter mixture so that essentially the cocoa butter layer is the middle layer.  Sprinkle a touch of sea salt over each one (optional) and then place in the freezer for 3o minutes till they are nice and firm.  Store in an airtight glass container in the refrigerator or freezer (your preference)  for up to 8-9 days.  Enjoy!

MY NEW COOKBOOK

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.  Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit.  Thank you!

 

30 Minute American Chop Suey

30 MINUTE AMERICAN CHOP SUEY 

This is another 30 minute meal that the whole family will love.  My kiddos especially love this and my husband appreciates it as well.  He loves to take the extras as leftovers to work as it reheats really well.  It can also easily be adapted to be vegan by simply omitting the meat which is lovely.  Another idea for those that follow a paleo or grain free diet is to make this without adding the noodles!  I really like to create recipes that are quick, easy and have a lot of play in terms of versatility to meet a variety of preferences.   I also try to create family favorites that have a “comfort food” feel that are delicious and that everyone will enjoy while not requiring a lot of time to make.  Yes, yes, yes to all of that!  I know personally as a busy working momma, we all could use a lot of that!

EQUIPMENT

Pasta pot

Wooden spoon

Large skillet

Measuring spoons

Sharp knife

INGREDIENTS

1 lb macaroni noodles cooked or gluten free tinkyada penne pasta

Pinch of sea salt

1 tbs olive oil 

1 onion peeled minced

3 cloves fresh garlic peeled and minced 

1 tbs dried oregano

1 lb grass fed beef 

1 tsp sea salt 

Freshly ground black pepper 

1 green pepper washed, cored and diced

1 jar 24 oz marinara (I like Rao’s Homemade)

1 1/2 cups filtered water

METHOD 

Take your pasta pot and fill with cold water then add a pinch of salt and place the lid on your pot.  Once the water boils,  add the pasta and cook till al dente (just cooked).  Strain the pasta and then briefly set aside.  Take a large skillet and add olive oil then place the heat on your stove top to medium.  Once hot, add your onion and sauté for 5 minutes till it begins to become translucent.  Then add the garlic, oregano, beef, sea salt and black pepper.  Sauté for 8 minutes till the beef is almost fully cooked then add the green pepper and sauté another 5 minutes.  Now add the jar of marinara sauce along with the water.  I generally like to fill my marinara jar with the water, then I place the lid on and shake to get any leftover marinara sauce in the jar so there is no waste and then add it to the skillet.  Bring all the ingredients to a quick boil so all the flavors can come together then reduce to low and cook another 10 minutes.  Now take the cooked pasta and roll through the skillet till all the ingredients are fully combined.  Serve immediately.  My family likes a sprinkle of parmesan over the top before serving.  Enjoy!

 

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

From my kitchen to yours!

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit.  Thank you!

 

Changing Seasons

Changing Seasons

You may have noticed a slight shift as the summer season comes to a close .  Nature has shown its abundance and now it is harvest time.  We get to take in all of the beautiful bounty and you may notice feelings of reflections or a desire to be a bit more inward as this shift takes place.  What have you grown, nourished and harvested for yourself recently?  This was a question I was asked recently as the seasons shift.  We are deeply connected to nature and I’m always amazed at how we physically and emotionally align with the changing seasons if you just pause to notice.  You may also noticed a desire to gravitate towards more warming foods or grains like warm oatmeal. The idea of a cold smoothie which seems more desirable in summer may begin to fade. Our bodies are highly intelligent and they speak to us if we slow down to listen.  I suggest listening and watch how your body comes into balance.

I was feeling just this way so I made this vegan gluten free Qia oatmeal (I absolutely love their oatmeal as it’s full of seeds like chia, pumpkin seeds) with fresh organic bananas, seasonal nectarine, a dollop of unsweetened @so_delicious coconut yogurt for gut health . Then a sprinkle of Ceylon cinnamon for blood sugar regulation which also has a myriad of other health benefits which I’ll include a valuable article below on this.

 

Easy Oatmeal Recipe 

This is so quick, easy to do and makes a fabulous nutritious breakfast on the go!  The versatile and options are endless and with school approaching most kiddos love this!  I can’t think of a better, brain nourishing breakfast for young minds.  This can also be made ahead by simply placing all the ingredients in a mason jar with a lid and soaking overnight in the refrigerator.

Equipment

Small saucepan or mason jar with lid

Measuring spoons

Ingredients

1 or 2 packages of Qia oatmeal https://www.naturespath.com/en-us/

1 cup filtered water or unsweetened hemp or almond milk (I used water)

Pinch of sea salt

1/2 banana sliced

1/2 nectarine sliced

1 tbs Ceylon cinnamon

1 tbs unsweetened so delicious coconut yogurt http://sodeliciousdairyfree.com

Method

Take a small saucepan and add oatmeal , water and a pinch of sea salt.  Bring to a quick boil then immediately recduce to low and cook another 3 minutes.  Remove from heat then add to bowl with your favorite fruit, nut butters (optional).

Here is the great article on the difference between Ceylon cinnamon and cassia. https://blog.paleohacks.com/ceylon-cinnamon/

Have a beautiful Day and please tag your favorite recipes of mine on Facebook and Instagram @chef_emery # and share this blog!

oxoxox – Chef Emery

Organic Turkey Meatballs in Marinara Sauce

There is a reason why the saying “April showers brings May flowers” exists and we have definitely been experiencing that except I don’t think Mother Nature meant snow ha!  It has been cold and dreary so I’ve been taking to heart Mick Jagger’s “you can’t always get what you want” as I hold tightly to the promise of spring in our not too distant future.

This leads me to my turkey meatball recipe as I’m still in comfort mood mode as a result of all this cooler weather.  Trust me know one is complaining in our house either as this is one of my husband’s and daughter’s absolute favorite meals of all time.  I love it too as it is incredibly versatile as the meat can be adjusted to pork or beef and this can be served over spaghetti squash to make it grain free or paleo as well as served over pasta or even used to make meatball subs!  My family especially loves it over spaghetti!  Regardless, I’ve been making this recipe for years and it is about time I share with you all.  This can be a made a day ahead too and it will just get better and better with time.  You can make your marinara from scratch if you have the time but to be honest on busy days with the kiddos, I use a jar of Rao’s marinara.  It honestly is so delicious and no body will ever know!

 

Ground Turkey Meatballs

1 tbs extra virgin olive oil

1 small onion peeled and minced

3 cloves fresh garlic peeled and minced

1 tsp dried oregano

1 lb ground organic turkey

1 egg

1/2 cup gluten free bread crumbs (optional)

pinch of sea salt

freshly ground black pepper

3 tbs grated parmesan reggiano

1 additional tsp dried oregano

2 additional tbs extra virgin olive oil

2  jar Rao’s marinara

Take a large skillet with a lid and add olive oil, then place the heat of your stove top to medium.  Once hot, add minced onion and cook approx. 7-8 minutes till translucent then add garlic and dried oregano and cook 2 more minutes.  Remove from heat and let rest to cool.

Take a medium size bowl and add ground turkey, egg, bread crumbs, sea salt, black pepper, parmesan reggiano, dried oregano.  Now add the cooled cooked onion, garlic and oregano mixture to the ground turkey.  Using your clean hands, combine all the ingredients fully.  Then, proceed to roll the ground turkey mixture into individual meatballs.  Once you have rolled all of your meatballs, take your skillet and add the last 2 tbs of olive oil.  Bring your heat to medium and once hot, add the meatballs.  Cook approx. 5 minutes then using a spatula or tongs, flip the meatballs to the other side and cook an additional 5 minutes (meatballs should be golden brown on each side).  Now add both jars of marinara sauce (make sure to add a little water (approx. 1/2 cup) to the jars to get all the sauce out and add to the pot as well.  Bring the heat of your stove top up to high heat very briefly till the sauce comes to a quick boil, then immediately reduce to low and place the top on your pot.  Cook approx. 20-25 minutes on low to finish cooking the meatballs and allow all the flavors to come together.  Serve the meatballs over pasta, over spaghetti squash or I have made meatball subs with this recipe as well.  The options are endless and don’t forget to add copious amounts of sprinkled parmesan reggiano.  Any way you serve this, it’s absolutely delicious and your family will thank you.

Enjoy and don’t forget to tag me @chef_emery on Instagram! Oxoxox

All my love from my kitchen to yours!

Chef Emery

https://www.chefemery.com

https://www.raos.com/product/marinara-sauce/

 

Turmeric Latte Recipe

I’ve been loving turmeric lattes lately and they are fantastic way to help fight inflammation, stabilize blood sugar and have powerful detoxifying properties. This recipe is so easy to make and while it can be done with powdered  turmeric, I highly recommended using fresh if you can find it.  It has been my go to afternoon pick me up!

Turmeric Latte

1 tbs freshly grated ginger

1 tbs freshly grated turmeric or turmeric in the powdered form

1 bag of roobis chai organic tea or spiced tea of your choice ( decaffinated )

1 1/2 cups hot water

2 tbs organic coconut cream

1 tsp cinnamon

Place your tea bag in your favorite mug.  Boil hot water and pour into the mug.  Grate fresh ginger and turmeric ( if using powdered turmeric add now ) and add to the cup. Let steep for 5 minutes.  Pour the entire contents into a blender and blend on high for 1 minute till nice and frothy. Pour back into your cup and sprinkle with cinnamon.  Enjoy!

My Heartfelt Cookbook is also just back in stock!! They go fast so preorder your copy now by submitting a form under contacts on my website at www.chefemery.com .

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️