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!