7 Minute Truffles

i am soooooo excited to have found this recipe on one of my favorite new blogs!! i’m somewhat OBSESSED with truffles and thinking about making these for Valentine’s Day. (i don’t think i could screw them up, right??)

12 dates (without seeds)
100 g coconut flakes
100 g almonds or hazelnuts
1 tbsp coconut oil
4 tbsp cocoa powder
1 tbsp water
1 tsp cinnamon

Mix all the ingredients in a blender for 1 minute. Form 12 round balls with your hands, they should be about half the size of a golfball. Roll them in cocoa powder, coconut flakes or roughly chopped almonds. Put in the fridge for a while before serving.

*makes 12 truffles!

Mini Pies

are cupcakes already out of style?… because mini pies seem to be the new trend. it sounds like a fun idea to meet up at the pie shop for a cup of coffee, a mini pie (i’d choose Plum Crumble), and some good conversation Pie Spot is located in Portland, Oregon. a little far for me to travel, but it looks like it may be worth it! YUM!

Two-Faced Blue Cheese

i was reading my Sunset magazine this evening and there was a little article about top cheese picks. i am a sucker for a bottle of red wine with a tray of rich blue cheese- so was really excited to find out about Willapa Hills award winning Two-Faced Blue! you can actually order it right off of their website. YUM YUM!

p.s. they also have a fun blog that talks about all things cheese and neat things about their farm/family!

another detox smoothie

i haven’t tried this one yet, but if you are like me and always have apples sitting around this may be easier to make!

INGREDIENTS
-2 green apples, juiced
-fresh ginger, juiced (about 1 tbsp of juice)
-1 lime, juiced
-a handful of wild arugula
-a few tablespoon water or 4 ice cubes

blend until smooth!

recipe and photos from veggie-wedgie.com

detox smoothie

i tried this one and it is really yummy…for a variation substitude blackberries and an orange for the pineapple juice, add some flaxseed, and sprinkle with sea salt after blending. (easy/nutritious breakfast!)

recipe and photo from zoomyummy.com

Carrots with Pomegranate Glaze

don’t these photos make carrots look like the most delicious choice for dinner?? seems like an impressive dinner party side dish!

1 tablespoon olive oil
1 pound carrots, (small whole carrots or cut into 1/4-inch-thick slices on a diagonal)
1 cup pomegranate juice
1 (3-inch) cinnamon stick
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon butter

In a large heavy skillet or cast iron pan, heat the olive oil over medium heat. Add the carrots and sauté for about 5 minutes. Add the pomegranate juice, cinnamon stick, salt and pepper then simmer, uncovered, stirring occasionally until the carrots are tender and the liquid has reduced down to a glaze; about 20 minutes. Add butter then cook for another minute. Remove the cinnamon stick and serve.

photos and recipe by inspiredtaste.net

toaster oven?

do you have a toaster oven? what do you use it for? i am thinking of buying one. i found this Black & Decker 4-Slice Toaster Oven for $26 on Amazon. looks pretty nice!

Baked Sweet Pototo Wedges

i can never think of anything to do with sweet potatoes, and this recipe definitely caught my attention. i LOVE french fries…Mcdonald’s fries are my absolute favorite. my mouth waters just thinking about them.

INGREDIENTS

4 sweet potatoes, peeled and cut lengthwise into wedges*
6 tbsp olive oil
2 tbsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper

*as the flesh of sweet potatoes will darken upon contact with air, you should cook them immediately after peeling and cutting them, or keep them in a bowl covered completely with water until you are ready to cook them.

preheat oven to 400 F. line a baking tray with baking parchment.

in large bowl mix olive oil, oregano, salt and black pepper. add sweet potato and toss to coat. place on baking tray.

bake in oven for 10 minutes, until lightly browned. turn once to expose bottom side, and bake for 10 more minutes

recipe and photo from sharemykitchen.com