Pikes Peak Hike

Have you ever wondered what it would be like to hike up to Pikes Peak Summit.  Catch a glimpse of my ascent via Barr Trail. Enjoy! Christine :)

Dark Chocolate Peanut Butter Cups (Dairy & Sugar-Free)

(makes 12 cups)
Note: The original recipe is very rich and sweet.  If you prefer a less rich/sweet dessert, use modified measurements below.

INGREDIENTS:
1/2 cup unsweetened cocoa powder
1/2 cup coconut oil
4 tbsp raw honey (for less rich/sweetness, only use 3 tbsp raw honey)
2 pinches of salt
Peanut butter (or nut butter of your choice)
12 cupcake liners

DIRECTIONS:

1. In small saucepan, whisk together all ingredients over low heat until smooth.  Remove from heat and let sit at room temperature for a few minutes to cool.
2. Line a muffin pan with 12 liners.  Scoop approx. 2 teaspoons of chocolate mixture into the bottom of each cup. (Just leave the extra chocolate mixture in the pan and set aside.)
3. Place muffin pan with the chocolate in refrigerator or freezer on a flat surface for approximately 10 minutes until chocolate is hardened.
4. Once hardened, remove pan from fridge/freezer and place a small amount of peanut butter on top of chocolate using a spoon and your finger. Press down lightly and smooth peanut butter along top of chocolate. It doesn't have to be perfect but you want it smoothed out.
5. Scoop another spoonful of liquid chocolate (from saucepan) over the top of frozen chocolate/peanut butter.  (The chocolate will probably have thickened up at the bottom of the saucepan. If this happens, all you need to do is stir it.)  If you still have left over chocolate, evenly distribute chocolate in each of the cups.
6. Place muffin pan back in the refrigerator/freezer for another 10-15 minutes.
7. Cut off the top of each cupcake liner above the chocolate.
8. Enjoy your yummy creation! 

Note: Keep these in the fridge/freezer as they will get melty if left at room temperature for very long.  Suggestion: pull out as you are ready to eat them.

Mexican Breakfast Casserole

(8-10 servings)
INGREDIENTS:
12 eggs (or egg whites), whisked
1 lb. ground beef
1/2 medium onion, diced
1 sweet or white potato, shredded with skin on (or can use shredded hash browns instead)
2 cloves garlic, minced
1-1.5 teaspoon smoked paprika, as desired (I suggest using the extra if you don't add chili powder & jalapeño)
1 teaspoon salt
2 cups fresh tomatoes, diced (or 1 can diced tomatoes, drained)
2 cups fresh spinach (or any leafy green of choice)
Optional for spicier dish: 1 jalapeño and 1 teaspoon chili powder

DIRECTIONS:

1. Preheat oven to 375 F.  Grease a 9" x 13" baking dish and set aside.
2. Whisk eggs in medium bowl and set aside.
3. Shred potato using food processor or by hand and set aside.
4. Cook ground beef fully in large non-stick skillet, breaking into pieces with spatula.  Drain off extra grease.
5. Return to skillet and add onion, potato, garlic, jalapeño & chili pepper (if desired), and paprika. Cook an additional 5 minutes, stirring frequently.
6. Add tomatoes and greens and cook for about 2 minutes or until greens begin to wilt.
7. Pour beef & potato mixture into the prepared pan and spread evenly along the bottom.  Pour whisked eggs over the top, making sure to mix the eggs into the beef/potato mixture with a spoon or spatula.  (The casserole can be made ahead 1 day in advance up to this point, covered and placed in the refrigerator.  Remove from fridge 15 minutes before cooking).
8. Place in preheated oven and bake for 30-40 minutes or until middle of casserole is set (not jiggly) and edges are lightly browned.  Remove from oven and allow to cool for 5 minutes.
9. Enjoy!

Strawberry Ice Cream (Dairy/Sugar Free)

INGREDIENTS:

2 Cups plain unsweetened coconut milk (or rice milk), divided

1 tsp. xanthan gum (or ground flaxseeds)

2/3 cup raw honey

2 cups strawberries, either fresh or frozen (thawed, if frozen)

DIRECTIONS:

1. In a blender, combine 1 cup of the milk and xanthan gum (or flaxseeds), pulsing for about 1 minute until the mixture is thick. (if you use flaxseed, it will not be very thick...but that's ok).
2. Add the remaining 1 cup milk and the honey, blending until combined.
3. Add the strawberries, blend until smooth.  Put foil on the bottom and up the sides of a flat nonstick metal pan or tupperware container.  Pour the mixture into the container and place in the freezer for 1 hour.
4. After an hour, return the mixture to the blender and process until creamy.
5. Return to the pan and place in the freezer for another hour.
6. Repeat this once more, then return the pan to the freezer for at least 2 hours to overnight.  (The mixture will be thicker each time blend it.
7. Enjoy!

Quinoa & Kale Patties

Yield: 10-12 regular sized patties

Ingredients:
1 cup Quinoa
2 cups water
4 eggs, whisked (can substitute egg whites)
1/3 cup Parmesan Cheese
3 Green Onions, sliced thin
3 cloves garlic, minced
1/2 tsp sea salt
1 cup steamed kale, chopped
1 cup breadcrumbs (can substitute choice of flour)
1 tsp olive oil
Optional Toppings: avocado, cilantro, lemon juice, garlic oil

• To making your own breadcrumbs: Toast up a few slices of bread until they're dry.  Tear toasted bread into chunks, toss them into blender.  Pulse a few times & voila, you've got homemade breadcrumbs!

Directions:

1. Rinse quinoa and place quinoa in medium sauce pan with 2 cups water.  Allow quinoa to soak for 15 minutes.  Then with lid on pan, bring water to a boil & reduce to simmer.  Cook until quinoa is tender and has absorbed the liquid (about 20 minutes).  Let cool to room temperature.
2. In large bowl, mix together cooked quinoa, eggs, cheese, onions, garlic, salt, steamed kale, and breadcrumbs (or flour).  Let everything sit for a few minutes to absorb the liquid.  You want the batter to be moist but not runny.  Form patties and get your pan ready for cooking.
3. Heat 1 tsp olive oil in large skillet(s) over medium-low heat.  (Tip #1: To reduce total cooking time, use 2 skillets.  Tip #2: If you live in higher altitudes you will want to turn up the heat slightly but not too much)  
4. Cook up to 6 small (or 3 regular size) patties per pan at a time. (Don't overcrowd the pan).  Cover the pan(s) and let them cook for 7-10 minutes until the underbellies are a deep rich brown.  Flip and cook the other side for another 7-10 minutes until both sides are nice and brown.  
5. Let patties rest on cooling rack while you finish the next batch. 
6. Enjoy!

Quick & Easy Chocolate Cake

Prep + Cook Time: 2 Minutes

Ingredients:
1 tablespoon plus 2 tsp cocoa powder
3 tbsp organic, unbleached flour (I used almond flour)
1/8 tsp salt
1 tbsp plus 2 tsp sugar (I used coconut sugar)
1/4 tsp baking powder
2-3 tsp coconut oil
3 tablespoons milk of choice (I used almond milk)
1/2 tsp pure vanilla extract

Directions:
1. Combine dry ingredients and mix very, very well.
2. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug.
3. Microwave 30-40 seconds. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it).
4. Enjoy!

Baked Chicken Spaghetti

INGREDIENTS:
12 oz. spaghetti noodles
2 tsp olive oil
1 medium yellow onion, chopped
2 green tomatoes, diced
1 pepper, seeded and diced (your choice)
1 small eggplant, diced
1 tsp garlic powder
1 tsp Italian seasonings
Salt and pepper
1 -15 oz. can diced tomatoes, undrained
2 small chicken breasts, diced

Optional: 1-2 cups shredded mozzarella cheese (I omitted this because I couldn't eat dairy but I think it'd be an excellent addition)

DIRECTIONS:
1. In medium saucepan, cook spaghetti noodles as indicated on the package. Drain and place into greased 9×13-inch baking dish.
2. In large skillet, add olive oil, green tomatoes, onion, pepper, eggplant, garlic powder, Italian seasonings, salt and pepper.
3. Saute over medium-high heat for 4-6 minutes, or until green tomatoes soften and onions become opaque.
4. Stir in diced tomatoes and diced chicken breasts. Cover and cook for 6-8 minutes, or until chicken pieces have cooked through.
5. Combine the spaghetti noodles and chicken & veggie sauce in the baking dish.
6. (Optional) Top with shredded mozzarella cheese.
7. Bake at 350 for 15-20 minutes, or until cheese has melted and begun to golden.
8. Enjoy!

Quick & Easy Focaccia Bread

(Grain-free, Dairy/egg-free, starch-free)...just pure goodness!

Ingredients/Directions:
ADD TO BOWL:
3/4 cup almond flour
1/4 cup coconut flour
1 tbsp psyllium husk powder
1/2 tsp oregano
1/4 tsp baking soda
1/4 tsp sea salt

ADD:
2 tbsp palm shortening (make sure it only contains pure palm oil and doesn't have all the extras many shortenings have in them)
Combine dry ingredients and shortening with a fork.

ADD:
1/3 cup kalamata olives, chopped
1/4 cup plus 2 tbsp almond milk (or other milk substitute)
1 tsp apple cider vinegar

1. Combine with a large spoon.
2. Using your hands, roll the dough into a big ball.
3. Place the ball of dough on a cookie sheet lined with unbleached parchment paper.
4. Using your hands shape the ball into a flat circle about 5.5 inches wide. (It won't change shape in the oven).
5. Bake at 400 degrees for 25 minutes.
6. Enjoy!

Cookie Dough Cheesecake Bites

(No Bake & Gluten/Dairy-free)

Crust Ingredients:

1 cup pre-soked pitted dates

1/4 cup pre-shredded coconut

1 cup (dry roasted) almonds

1 cup natural almonds

1 tsp vanilla extract

1/4 cup ground flaxseed

1/4 cup water

1/4 cup Enjoy Life Chocolate Chips (dairy, soy & nut free)

Topping Ingredients:

3 cups pre-soaked cashews or macadamia nuts

1/4 cup coconut oil

1/4 cup raw honey (maple syrup or agave nectar will work too)

1 tsp vanilla extract

Juice of 1/2 a lemon

Enjoy Life Chocolate Chips (for topping)

Chocolate Sauce Ingredients (optional): 

1 to 1-1/4 Sucanat sugar, or any unrefined sugar (I used the lesser amount)

1/2 cup warm filtered water

1/4 cup coconut oil

1 Tbs pure vanilla extract

1/2 cup Enjoy Life Chocolate Chips or Chunks (or pure cocoa powder)

Directions:

1. Using food processor bowl & blade, blend all cheesecake topping ingredients except chocolate chips and set aside.
2. Using large food processor bowl & blade, process all crust ingredients except chocolate chips until dough-like consistency with visible chunks of nuts.
3. Manually fold chocolate chips into crust.
4. Grease 8/8 baking pan or glass dish with healthy oil (I used coconut oil).
5. Press crust mixture evenly into baking dish.
6. Top with cheesecake filling using a spoon or spatula to make sure filling is evenly distributed over the crust.
7. Sprinkle 1/4 cup chocolate chips over top.
8. (#8 & 9 are optional) - In blender or Magic Bullet, add Sucanat, warm water, coconut oil & vanilla.  Blend briefly until the sweetener is dissolved.
9. Add chips/powder and blend until dissolved.  Sweeten to taste.
10. Cover with saran wrap and freeze overnight.
11. When you're ready to eat, remove from freezer.
12. Cut into squared and serve immediately.  Keep any leftovers stored in the freezer.
13. Enjoy!