This weekend is the celebration of St. Patrick’s Day and as usual, I find myself following the traditions of my (part) Irish roots. These are some of my favorite recipes for splurging on the day, along with a few healthier options including turkey + sweet potato shepherd’s pie and these scones, which are packed with fiber boosting ingredients (only really so that I feel a bit less guilty when slathering them with some Irish butter!). For a few more traditional recipes, check out: colcannon, potato cakes, individual shepherd’s pie (with meat), beef and guinness stew, reuben pizza, and chocolate stout cake. Enjoy! CONTINUED »Pin It
It’s fair to say that I’ve become obsessed with avocados. Not only do they taste great and are completely versatile, but they’re FULL of health benefits. They’re rich in vitamins A, C, and E as well as potassium and full of antioxidants. They’ve also been known to prevent cardiovascular diseases, hypertension and some forms of cancer. So with all of these great benefits, I’m finding more and more ways to incorporate them into my diet, and having no trouble doing it.
This latest recipe comes from Giada De Laurentiis. And it may sound strange to you, but trust me, it’s delicious! Chocolate and avocados, you bet! Give it a try and let me know what you think…
2 tablespoons semisweet chocolate chips
1 ripe avocado
2 tablespoons honey
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
Pinch kosher salt
Fresh raspberries, for garnish, optional
1. Place chocolate in a glass bowl set inside of a saucepan filled with just enough water to fill saucepan without touching bottom of bowl. Bring water to a simmer. Allow chocolate to melt completely. Set aside to cool slightly.
2. Cut avocado in half, remove and discard pit. Scoop out flesh and add to bowl of a food processor along with honey, cocoa powder, vanilla extract, salt and cooled chocolate. Blend until smooth and creamy, scraping sides of bowl as needed. Spoon into serving dishes, cover with plastic wrap and refrigerate until chilled, at least 2 hours. Garnish with fresh raspberries (if using) and serve.
Makes 2 small, or 1 large serving.
And for a few other (savory) ideas for avocados, try these favorites:Pin It
I don’t think I truly appreciated the nuances of a really good scone until my dad starting making them for me. Their crumbly texture, their not-too-sweet interior, the extra little dusting of sugar on top. My dad made them every time I’d visit him on vacation. The day after I’d arrive, I’d wake to the aroma of freshly-baked scones warm from the oven. It was a perfect way to start a vacation, and one that I will forever miss moving forward.
I lost my dad last weekend and along with his homemade scones, there is so much more I’ll miss. I’ll miss his voice on the other end of the phone, bringing us closer than the 1,000 miles that geographically separated us, and all the conversations in between. My dad was my everything. CONTINUED »
It’s the holiday season and for me, that means baking. Right now I’m in the midst of getting together all of my cookies for care packages to friends and family near and far. This year they will include these, a new favorite, eggnog cookies. They are super soft with hints of both cinnamon and nutmeg laced throughout. My packages will also contain some of these, and plenty of this. Happy baking! CONTINUED »Pin It