Tag Archives: sweet

Creamy Chocolate Date Candy

I don’t know what to call these, but for real, they taste like candy. I swear it’s like eating a twix or snickers, or something I remember from childhood. I can’t put my finger on exactly what these taste like, but they taste like a candy bar. I’m sure I’m not the first person to come up with this, but here’s my story: I’m in the final weeks of pregnancy, and I read some studies about the benefits of eating dates for natural cervix dilation and even shortened labor lengths. Debatable sure, but there are a couple of studies out there that made me say, shoot, worth a try! This means eating 3 large medjool dates every day from 36weeks onward. I mean dates are delicious, but they get really old really fast when you eat them every single day! And with my glucose intolerance, I am tasked with eating these instead of other fruit in my diet, and pairing them with some protein/fat to help delay their sugary release into my bloodstream! So I’ve been eating them with a lot of peanut butter, almond butter, pecans walnuts, and pistachios. Lately, I’d say in the last week or so, my craving for chocolate and sweets in general has suddenly skyrocketed, and sticking to my diabetic diet is becoming increasingly difficult. So in my boredom with eating the same old, the fact that I’ve hopefully got only a week left to go, and in light of my intense chocolate cravings, I came up with a chocolatey modification of my typical nut butter/date snack.

Here’s all I did: Cut open several medjool dates and remove the pit. Fill this opening in the middle with peanut butter or almond butter (while both are good, I prefer the peanut butter ones by far!). Then I popped these into the freezer for about an hour. Next I put some 80% dark chocolate into the microwave, stirring about every 10 seconds until melted (for a total of about 40seconds but depends on the amount of chocolate and your microwave). Then I rolled the dates in the chocolate and returned them to the freezer to set. I recommend storing in the fridge to keep everything intact and from melting! These are delicious and decadent, and not diabetic friendly, but if we compare them to a Twix or snickers bar, these are packed full of micronutrients, antioxidants, vitamins, minerals, no preservatives or fake foods, and way less refined sugars. So, I call this a win :). YUMMY.

Vegan Jalapeño Cornbread Muffins

I grew up in Tennessee, so despite 11 years now in California, my tastebuds still crave me some homestyle Southern cornbread! I love spicy foods and the balance of the sweet corn with the spicy jalapeños is sooo tasty! I used a blend of regular medium grain cornmeal, and the more finely ground corn flour that is masa harina. This is what is used to make corn tortillas, and this blend turned out great. Serve with anything you like, be it chili or salad! Corn is a staple food in many cultures around the world, and when not over processed is quite nourishing and satisfying! Makes me want to lounge in a porch front rocking chair.

You need:

1.5 cup cornmeal

1.5 cup masa harina

2 cup soymilk

1tbs vinegar

1/2 tsp salt

1.5 chopped jalapeños (seeds discarded)

1/4 cup nutritional yeast 

2 tsp baking powder

3 tbs agave sweetener 

1/4 cup olive oil

Combine all ingredients well in a large bowl.

Turn into greased or lined muffin tins. I made one batch of mini muffins and another of larger standard sized muffins
Bake in a preheated oven at 350F for 7 minutes for mini muffins, 15 minutes for regular muffins. Let cool slightly and enjoy!

Creamy Kale and Plantain Stir Fry

Yum, this dish has that perfect fusion between being sweet and savory, spicy and creamy!  The honey, plantains, and almond milk soften the bite of the vinegar, kale, and jalapenos. Seriously yummy! And in lieu of rice or grains,  I put a variety of squash/potatoes in the steamer, and served it with these soft veggies. Slice some avocado to go with, and you have yourself a feast!

You need:

jalapeño 1/2 chopped

Red bell pepper, whole chopped

1 whole chopped onion

2 sliced on diagonal ripe plantains

1 tsp Honey

1 TBS liquid Aminos 

1 tsp coconut vinegar

1/3 cup unsweetened almond milk

5 cups washed chopped curly kale

4 cloves minced garlic
First, sauté onions and garlic in coconut oil over medium heat. Add bell pepper, plantains, jalapenos, all seasonings, and kale. Add the almond milk at the end when veggies are nearly cooked.

Serve over steamed kabacho/potatoes.

Top with avocado and enjoy!