So, I am on Day 1, Week 2 of the Ultimate Reset and maybe you’re curious as to how it is going. (If you’re not, I’m going to tell you anyway).
I’m not going to sugar coat it for you- it isn’t easy. There are some days I want to stop. (Thank goodness I have my online accountability group to keep me going!) There’s a lot of prep work involved and there are a TON of cucumbers to eat and I am having to make 2 meals for dinner – one for me and one for the rest of the fam.
BUT am I glad I’m doing it? YES! I’ve discovered some new foods like jimaca and I have discovered some delicious new recipes like Zucchini Cashew Soup! I’ve already lost some weight and some inches! I have my eye on the prize – my favorite pair of jeans and a bikini.
Despite the fact that I love a good challenge and I am NOT going to stop, there is something I REALLY miss – chocolate!!!
Since I have chocolate on my mind, I thought I’d share some HEALTHY recipes that have chocolate in them.
Pick your favorite, make it, and have some chocolate for me!
FLOURLESS BROWNIE MUFFINS
- 1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed
- 3 large eggs
- ½ cup pure maple syrup
- ⅓ cup unsweetened cocoa powder
- 1 tsp. baking soda
- 3 Tbsp. coconut oil, melted
- 1 tsp. pure vanilla extract
- ⅓ cup dark chocolate chips
- Preheat oven to 350° F.
- Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
- Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
- Divide batter among 12 prepared muffin cups.
- Top each muffin with about four chocolate chips; push into batter.
- Bake for 18-20 minutes, or until toothpick inserted in center comes out clean.
- Cool completely and enjoy!
21 Day Fix Containers
CHOCOLATE CHIP COOKIES
- 3 cups almond flour
- 1 teaspoon gluten free baking soda
- 1/2 teaspoon sea salt
- 1/4 cup organic coconut oil, melted
- 1/4 cup raw maple syrup
- 1 large egg
- 2 large egg whites (1/4 cup)
- 1 teaspoon pure vanilla extract
- 1/2 cup semi sweet or dark chocolate chips
- Preheat oven to 375. Line baking sheets with parchment paper.
- Combine almond flour, baking soda and salt in medium bowl, mix well, set aside.
- Beat oil and maple syrup in large mixer bowl until creamy, 4-5 minutes.
- Add egg, egg whites and extract and beat for 2 more minutes.
- Add almond flour mixture to egg mixture and mix until blended. Add chocolate chips.
- Drop rounded teaspoons onto parchment paper and bake 14-16 minutes. Enjoy!
21 Day Fix Container: 1 cookie is equal to 1.5 yellow
VANILLA CAKE WITH CHOCOLATE FROSTING
Preheat oven to 350 degrees. Coat a 9-inch round cake pan with non-stick cooking spray and set aside. Combine the flour, baking powder and salt in a medium bowl and mix well. Set aside.
In a medium bowl, using an electric mixer, cream together 1/2 cup butter and 3/4 cup honey for 1 minute. Add eggs 1 at a time, beat until blended. Add 1/4 cup almond milk and extract, beat until blended. Add flour mixture to butter mixture and beat until creamy.
Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a baking rack.
To make the frosting: beat the remaining 1/4 cup butter in a medium bowl for 1 to 2 minutes or until creamy. Add remaining 3 tablespoons of almond milk to butter and beat until blended. Add cocoa powder, beat until blended, scraping down the sides of the bowl.
Slowly add the remaining 1/4 cup honey while beating on medium speed. Once cake is cooled, evenly spread with frosting and cut into 12 slices.
21 Day Fix Containers: 2 yellows and 1 1/2 blues
coconut flour-1/4 Cups
cacao powder-2 Teaspoons
raw, local honey- 2 Teaspoons
raw almond butter- 1/2 Cups
virgin coconut oil -1/4 Cups
1. In a bowl, mix together the coconut flour and cocoa powder (or carob). In another small bowl, microwave the almond butter and coconut oil until melted and smooth.
2. Pour in the honey and stir until mixture is creamy. Slowly dump the coconut oil mixture into the dry ingredients. Stir well until both dry and wet ingredients are incorporated completely.
3. Line a 8×8 baking pan with parchment paper and pour the coconut mixture into it. Chill in the fridge for two hours. Once set, use a tablespoon to scoop out the mixture.
4. Roll into balls, one tablespoon in size, then roll in unsweetened coconut shreds if using.
5. If making fudge, use a smaller pan in order to achieve a thicker fudge piece. Serving size will vary depending on the size of the pan and how large you slice the pieces.
21 Day Fix Containers (for one truffle): 1 yellow, 1 tsp
I hope you try all of these! I hope you LOVE them! I hope you share this blog and these recipes with your friends and loved ones!