Sorry it’s been a bit quiet around here this week, but I’m right in the thick of wrapping up my anatomy course this week, which is not leaving me much time for anything else. I’ve been reviewing and examing my buns off! The only thing I haven’t let fall away is my workouts, mainly due to the energy, mental clarity, and mood boost they give me. I’ve been really consistent and on track this month and it feels fantastic!
Cooking and recipe development, on the other hand? Not as much happening. I’ll be back on that wagon soon though, don’t worry. Plus, as you know, #girlsgottaeat, so there is definitely still stuff happening in my kitchen. There’s just a lot less room for creativity, and a lot less daylight to photograph all that. I’m planning on a project involving CHEAP meals so that us students on tight budgets can survive on the paleo plan. We’ll see how it goes but I need it for myself so of course I will share it with you as well!
However…there is something pretty exciting I wanted to share. Yesterday was my 1 year paleo-versary! 1 year ago I decided to start this crazy journey. I started a tumblr to track my meals and quickly moved to wordpress when I wanted to have a blog made up of words rather than terrible meatloaf photos. I think I might write a post about the changes I’ve gone through in the past year.
So anyways, that’s my life update, but now on to the juicy stuff. Today I have a really crazy freaking delicious recipe that is PERFECT for the holidays. I don’t know about you, but my family always has a whole tray of all sorts of squares available at Christmas. I thought why not add one of my own to the table, and this is what I came up with (so far). My boyfriend who hates coconut quite liked these so I’m excited to know they will totally be family friendly. They’re also a REAL good way to skip on the girl guide thin mints, let me tell you.
This recipe makes a pretty small amount, because it’s quite rich, so if you want to feed a crowd I’d do a double batch. Just an FYI for all of you holiday planners!
- In a small saucepan, over very low heat, melt the creamed coconut until liquid, and turn off heat.
- Stir in peppermint, honey, sprinkle of salt.
- In a loaf pan, lay down parchment paper. scoop the coconut mixture into that and spread evenly over bottom of pan. Store in fridge until ready for next step.
- rinse out the pan, and then again over very low heat, melt the chocolate and coconut milk together. Once melted, pour over coconut layer. return to fridge and let cool 1 – 2 hours.
- remove from fridge for 5 minutes, slice, serve.
That’s it! It’s pretty easy and ridiculously good. I am super proud of this one, it’s just delicious. When I make a gluten free dessert my boyfriend actually likes it’s like I just hit a home run. This one is SO a keeper. Also, just a little tip, this entire recipe can be done in the microwave, if you’re really short on time. cool huh!?
Enjoy and I hope this helps you over the holidays!!!
PS. Thanks Lauren Andersen for the recipe title inspiration! I love it!