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!