Peanut Butter Power Bars

You will need:

1.5 cups rolled oats, blended into a fine flour
1/2 cup rice crisp cereal
1/4 – 1/2 teaspoon sea salt
1/2 cup peanut butter
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
3 tablespoons dark chocolate chips
1/2 tablespoon coconut oil

 

To make:

Line an 8″ square pan with parchment paper. Blend together the oat flour, rice crisp, and salt in a large bowl.

Add the peanut butter, maple syrup and vanilla. Stir well. Press into pan and roll until smooth. Place into the freezer.

Melt the chocolate chips and coconut oil in a pot over low heat, stirring until smooth.

After freezing the mixture for about ten minutes, remove from the freezer and slice into bars. Drizzle with the melted chocolate and refreeze. These can be stored in the freezer up to a week or longer in a container.

Remember to eat mindfully 🙂

God Bless,

Nikki DuBose

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Savory Basil, Bacon ‘n Egg Pizza

You will need: 

1 pizza crust, like Udi’s 

3 to 4 slices of turkey bacon, cut into quarters

1 small onion, sliced

salt, pepper, oregano

1 tomato, chopped into quarters

garlic, minced

cheddar cheese, sliced thin

olive oil

4 organic eggs

fresh basil leaves, torn

To make: 

Preheat the oven to 425° F. Cook the turkey bacon in a nonstick skillet over medium heat until crispy, around 7 to 9 minutes. Remove the bacon only and save the grease. Cook the onion in the bacon drippings around 10 minutes then add the tomatoes, garlic and oregano for a couple of minutes.

Spread a couple tablespoons of olive oil over the top of the Udi’s pizza crust and add the onions, tomatoes, garlic and oregano over top. Pour the bacon and place the cheddar neatly over all. Bake in oven until cheese has melted, around 10 minutes.

Wipe the skillet and add olive oil. Cook the eggs over medium heat and season with salt, pepper and more oregano. After a few minutes, the eggs are done. Place an egg over each side of the pizza and scatter basil leaves everywhere.

 

God Bless,

Nikki DuBose

 

Savory Basil, Bacon 'n Egg Pizza

 

 

Berry Breakfast Pizza

Who doesn’t love pizza for breakfast? I made two different versions, here is the first one!
This recipe is great for anytime of the day 🙂

You will need:

1 pizza crust, like Udi’s

2 tbs butter

4 tbs cinnamon sugar mix (see below)

1 1/2 cups yogurt blend (see below)

1 tbs heavy cream

2 tbs of lemon juice

1 cup of strawberries

1 cup of blackberries

Cinnamon-Sugar: Mix 4 tbs of alternative sugar or organic turbninado raw cane sugar with equal parts cinnamon in a small bowl.

Yogurt Blend: Mix 1 1/2 cups of yogurt with 1 tbs heavy cream and 2 tbs of lemon juice.

 

To make: 

Preheat the oven to 350°. Place the pizza crust on parchment paper and place on a tray. Spread the butter over the crust and then sprinkle the cinnamon-sugar on top. Bake in the oven for about 10 to 15 minutes until it is golden brown, then let it cool.

In a mixing bowl, combine the yogurt, heavy cream, and lemon. Spread it over the crust and top it with the berries and cinnamon-sugar once more. Eat like a pizza, and remember, mindfulness!

 

God Bless,

Nikki DuBose

 

 

 

Berry Breakfast Pizza

Nutella Hot Chocolate

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Need I really say more? Nutella hot chocolate. I think the name pretty much speaks for itself. This spin on the classic hot chocolate is incredible when paired with warm croissants.

You will need: 

1 cup of milk

1/2 cup of half and half or heavy cream

1/3 cup of Nutella

Whipped cream to top

To make: 

Mix the milk, cream and nutella together in a saucepan on medium-high heat. Whisk until everything is smooth and has a creamy consistency. Be careful to not burn the milk. Pour into mugs, top with whipped cream and sprinkle with dark chocolate cocoa if desired.

God Bless,

Nikki DuBose

 

 

Roasted Pears with Camembert and Agave

Roasted Pears with Camembert and Agave

 

Happy New Year!  This is a simple, delicious and perfect way to welcome in 2015. This dish is ideal for when you do not have a lot of time and want to have something comforting and satisfying.

You will need: 

Cutting knife

Spoon

Melon ball scoop

Non-stick cookie sheet

Aluminum foil

2 TBS oil, such as canola or coconut

Three pears

Camembert cheese

Agave nectar

To make: 

Preheat the oven to 375°. Rinse the pears well. Place the pears on a cutting board and with the cutting knife slice the pears into halves and then scoop out the middle of each half with a small spoon or melon ball scoop. Discard the mush. Place aluminum foil on top of the cookie sheet and grease with two tablespoons of oil. Put the pear halves on top of the aluminum foiled pan. Fill each hole with camembert cheese and squeeze agave over top in a zig-zag motion. Place the pears into the oven for thirty minutes or until tender. Enjoy, and remember to eat mindfully. You are worth it!

God Bless,

Nikki DuBose

Holiday Eggnog French Toast

A fabulous meal to serve for brunch or anytime you like, this french toast is taken to a whole ‘nother level with the use of pure eggnog! Nothin’ says the holidays quite like the taste of eggnog, and this recipe is sure to be a hit with everyone.

I was introduced to this special french toast by Cynthia Tassell, from Camano Island, Washington, and she learned of it from a friend she went to school with. Isn’t it funny how life is? We never know how we will discover our greatest treasures sometimes, and I am grateful these sweet ladies shared this gem with me, so now I can pass it on to you!

God Bless,

You will need:

Large glass pan

Butter/oil/non-fat spray

2 eggs

1/2 cup of eggnog

Four slices of at least a day old, old-fashioned buttermilk bread or similar, thick bread

Topping Options:

A couple of bananas, sliced any way you like ’em

Whipped Cream

Powdered Sugar

Hazelnut Syrup, Sugar-Free

Pumpkin Pie Spice

To make:

Whip the eggs with the eggnog and pour into the glass pan. Soak the bread into the eggnog mixture. Slice your bananas, and prepare your powdered sugar in a bowl as you wish and set aside. Heat the griddle to a medium-high temperature and add your desired butter/oil/non-fat spray. Transfer the bread onto the griddle, and cook for a few minutes on each side, until all parts are golden brown. Be mindful to observe the bread during the cooking process so that it doesn’t burn. Once the bread is golden and finished, you are done! Place each slice onto a plate and add your desired toppings! I love mine with all of the fixins’! Remember to practice mindful eating. Be in the moment, eat at the table, and enjoy every bite calmly.

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Black Bean Brownies with Sweet Avocado Frosting

Generally everyone like brownies, and never does this theory hold true more than with young people, right? While it is important for kids to enjoy dessert, I like to bake treats that are healthy and delicious!

Last night for Mondays at the Mission, I made these black bean brownies with a sweet avocado sauce for the youth! No sooner had I placed them on the table than they were gone 😀

I couldn’t believe they were made out of BEANS because of how scrumptious they were! I am curious to see if you agree with me 🙂

I made two batches of these and both came out fluffy yet moist because of the baking powder. If the idea of the avocado frosting turns you off, I understand, but just think of all of the health benefits balanced with the sweet taste! It’s a win-win 🙂

God Bless,

You will need:

Black Bean Brownies

1 (15 oz). can of low sodium black beans, drained
3 eggs
3 TBS coconut oil
1/2 cup of wondercocoa powder
3 TSP of bourbon vanilla extract
1 TSP baking powder
equ. of 1/2 cup of monk fruit in the raw/stevia/agave

Sweet Avocado Frosting

1 avocado, ripe
1 TBS canola/coconut oil
1/2 TSP bourbon vanilla extract
4 packets of Stevia
1 cup of arrowroot
1 cup of powdered milk

To make:

First, let’s make the brownies. Preheat the oven to 350°. Blend the black beans, eggs, coconut oil, wondercocoa powder, vanilla extract, baking powder, and sweetener of choice until smooth in a blender. Spray an 8×8 baking pan with fat-free cooking spray and pour the brownie mix into the pan. Bake in the oven for about twenty-five minutes. Let the brownies cool in the pan before cutting into even squares, which will make about twelve.

Now for the avocado frosting! With a high-powered whisk, beat together the oil and avocado until smooth. Then carefully add the vanilla. Blend the stevia, arrowroot, and powdered milk in a blender well to imitate powdered sugar, then mix that in with the avocado until everything is properly combined.

Now here’s the best part! You can and the kids can sit down and take quality time to enjoy the incredible brownies you have spent making. What better way to bond than over a meal as a family?

Pineapple Pancakes

These are the ultimate treat for me!  Pancakes are something that terrified me for years because of my struggles.  I am grateful for eating pancakes as it is a marker of overcoming and letting go.

This recipe uses two kinds of flour: almond and organic whole wheat.  I like to combine the two because it gives the pancakes a more consistent feeling rather than a cakey turnout.

I hope you enjoy my pineapple pancakes!

God Bless,

Nikki DuBose

You will need: 

1 cup of almond meal/flour

1 cup of organic whole wheat flour

2 TBS stevia/monk fruit/agave/organic raw cane sugar

1 TBS baking powder

1/4 TSP baking soda

2 eggs, beaten

1 can of freshly crushed pineapple (I bought a package of fresh pineapple and crushed them myself)

3/4 cup of coconut almond milk

1/4 cup of canola oil

Light whip cream and sugar-free caramel syrup to top (or top with apple butter)

To make: 

In a large mixing bowl combine the almond and whole wheat flour together. Next, add the stevia, baking powder, and baking soda. In a separate medium bowl mix well the eggs, freshly crushed pineapple, almond milk, and canola oil.  Now pour the pineapple mixture in with the flour, and stir until everything is slightly lumpy, but smooth.

Place a pancake skillet or pan on the stove and raise the heat to about medium.  Cook about 1/4 of a cup of batter at a time, and let it sit for about three minutes on each side, turning when the bubbles form and the edges start to dry. The pancake should be golden and crispy on each side…but if you “mess up”…don’t worry, it’s all about progress, not perfection right?

Serve immediately and place a dollop of light whip cream on top. Pour  caramel syrup over the top (I got mine from Starbucks!), or get more creative and make your own delicious sauce 🙂

 

 

 

Crispy Hazelnut Tomatoes

So my brother Anthony is probably going to be so embarrassed when he reads this, but I just have to share this story with you all!

When Anthony was around three years old he was outside crawling and playing near the vegetable gardens that our mom had planted. Mom had taken the clothes down from outside and had gone upstairs for what seemed to be only a few minutes. Anthony and I were outside by ourselves and somehow during that short time of mom’s absence, Anthony picked over sixty green tomatoes from mom’s vegetable garden! Our mom came back from inside the house and was livid needless to say, however she made the best of the situation and our family ate fried green tomatoes in every shape and form possible for about two weeks straight.

(Note: A little oil goes a long way)

 Crispy Hazelnut Tomatoes

You will need:

2 Heirloom Tomatoes

1 egg

1 cup Hazelnut Meal

1/4 teaspoon black pepper (add more if you like)

3 tablespoons coconut oil ( a little goes a LONG WAY!)

To make: 

Heat an iron pan with the coconut oil, but be careful not to burn.  Slice the tomatoes thick.

Heirloom Tomatoes

Take each piece of tomato and dip it into the egg first, then dip into the hazelnut meal with the pepper mixed together before dropping it into the pan delicately. Cook only once on each side until golden brown.

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You’re done, but not before you sit down and enjoy each bite slowly and mindfully! 

God Bless,

Nikki DuBose

 

 

 

Lovely Sherry Crab Meat

Growing up in Charleston, South Carolina, I used to eat crab, lobster, fish, and shark right off the boat, and sometimes, right off our dock in our backyard. My dad still has a tiny handmade fishing boat that he and his brother take out often, and my mom used to catch fish and taught me how to prepare and of course, cook ’em! One of my favorite dishes is alligator, and every time I go home I try get some of it downtown. In one of the houses we lived in we had many alligators in the reservoir. It was totally normal to see the alligators in the water during the daytime from our yard, and at nighttime we would see their red eyes glowing in the darkness and hear their low, slow, growls.

I guess you could say that seafood is an enormous part of my culinary makeup, and I am so proud of my Charlestonian heritage! I love using my tried-and-true Gullah cookbooks from the lowcountry, but I modify them to fit a healthy lifestyle. I hope you enjoy them as much as I do!

Here is a simple yet delicious crab meat recipe that I took from one of my Charleston receipts and modified it slightly.

I call it: Lovely Sherry Crab Meat

*Note: I accompanied it with vegetables to keep it fresh!

You will need:

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1 pound of white crab meat

4 tablespoons of yogurt (Note: I used  goat’s milk yogurt, but any will work here, and if you want this dish to be ultra rich and creamy, I imagine a thick greek yogurt or greek goats milk yogurt will work best!)

4 tablespoons of hazelnut flour (Note: This flour is significantly lower in carbs and sugar, suitable for a healthy lifestyle)

1/2 pint coconut almond milk

4 tablespoons sherry

3/4 cup sharp grated cheddar cheese

Pepper to taste (Note: I used A LOT of pepper as dishes from my beautiful hometown are somewhat spicy. So, alter as you see fit, but I think that the more pepper in this dish, the more authentic it is!)

Nonfat cooking spray or butter/olive oil

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To make:

In a pan over medium heat bring together the yogurt, hazelnut flour, and coconut almond milk. Next add in the pepper and sherry, mixing well. Remove the pan from the fire and add the crab meat. Pour the spread into a casserole dish that has been sprayed with cooking spray/butter/olive oil. Sprinkle with the cheese and cook in a hot oven just until the it melts on top, but do not overcook it.

*Note: You can subsitute 1 1/2 pounds of lobster or shrimp for the crab meat.

God Bless,

Nikki DuBose

Dark Chocolate Almond Butter Cup Ice Cream

This recipe is a bit time consuming but SO worth it!

(Note: Please make the Almond butter cups ahead of time and refrigerate them until they harden. Then break them apart organically into crumbles to add into the ice cream just before the ice cream is done mixing in the machine.)

 Dark Chocolate Almond Butter Cup Ice Cream

 

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Almond Butter Cups

You will need: 

7 oz. 100% dark chocolate (70% or above is ok, depending on your preference)

1/2 cup natural almond butter

2 TBS. Torani sugar-free vanilla syrup

1 TBS. Stevia/monk fruit

1/2 tsp. vanilla extract

To make: 

First, separate the dark chocolate into smaller pieces and then melt on a double boiler, stirring continuously until perfectly smooth. Line the muffin pan with paper cups and pour a teaspoon of the chocolate into each cup. Blend the almond butter and remaining ingredients, then roll into teaspoon-sized balls before pressing into each chocolate filling.

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Cover every cup with the remaining dark chocolate and refrigerate them until completely hard. After they have hardened, break them into chunks and use them for later in the recipe.

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Next, for the ice cream!

 Dark Chocolate Ice Cream 

You will need: 

13.5 oz Coconut Almond Milk

2 tsp. vanilla extract

3/4 cup equivalent Stevia

Chocolate Sauce (Recipe is below)

Half the batch of the Almond Butter cups, hardened and crumbled

To make: 

Add the coconut almond milk to a saucepan over medium heat, and stir for about seven minutes. During that time add the vanilla extract and sweetener, stirring to combine well.  Cover in a container with plastic wrap and refrigerate for 1-2 hours until the mixture is cool.

While the mixture is cooling down, make the chocolate sauce:

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Dark Chocolate Sauce

You will need: 

3 TBS. coconut almond milk

1 TBS. cacao powder

1/2 oz. unsweetened dark chocolate (100%)

2 TBS. Stevia/monk fruit extract

1 TBS. melted coconut oil

1/4 tsp. vanilla

To make: 

Combine all of the ingredients while waiting for the ice cream to set.

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Once the coconut milk mixture is ready, add it to your ice cream maker and make it according to your machine’s directions. My ice cream maker takes around 30 minutes to produce one batch, however different styles call for different times. Just before the ice cream is done churning, add the almond butter cups and drizzle in the chocolate sauce.

You can serve this immediatley or freeze it for another couple of hours, whatever you prefer!

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God Bless,

Nikki DuBose

 

 

 

 

 

Grecian Banana Cream Pie

There is one dessert (ok, about a thousand) that I just can’t resist, and that is whipped banana cream pie!! I love the simplicity of the dessert yet how daggon’ INSANE it tastes!! Am I right, or am I right? No matter where I am at, when I taste a banana cream pie, I feel like I am twelve again, sitting in mom’s kitchen, reminiscing with my family.

I made this pie for a friend’s birthday over the holidays and it was a hit (Thank God!)

Grecian Banana Cream Pie 
You will need:

Crust

2 Cups Roasted Almonds
4 Tbsp Butter
9″ Pie Pan

Filling

3/4 – 1 cup Light Whipped Cream or *Soyatoo! Whipped Topping if Lactose Intolerant
1 Cup Greek Yogurt or *Goats Milk Yogurt if Lactose Intolerant
1 Mashed Banana
1/4 Tsp Vanilla
1/4 Tsp Vanilla Bourbon (optional)
2 Tsp Stevia/Splenda/Monk Fruit Sweetner

Top it off with:

Thinly Sliced Bananas
Sprinkle of Cinnamon
Sprinkle of Cacao Powder

To make:

First, let’s prepare the delightful crust! It’s as easy as one, two, three!

*Melt the butter and chop the two cups of almonds in a blender until they are finely done.
*Mix together the almonds and the butter and make sure it is thoroughly combined.
*Press the nut crust mixture into the bottom of a 9″ pie pan, and smooth it out so that everything is even and covered.

You’re done with the crust honey buns, let’s move on to the filling!

*In a large bowl with a masher, mash the banana.
*Gently combine the banana, whipped cream (or Soyatoo! Whipped Topping for lactose intolerance) and greek yogurt (or goats milk yogurt for lactose intolerance).

Almost there!

*Spoon the Grecian Banana Cream Pie Filling into the Almond Nut Crust and smooth it all around with a spatula. (I like to use this time to make pretty little swirly designs).
*For best results I recommend sticking this baby into the ‘fridge for an hour or so before serving, BUT you can serve it immediately. Woohoo!

*Layer it with sliced bananas right before you serve and sprinkle cinnamon and 100% Cacao powder over the top.

You’re done!

Don’t forget to eat and relax! You’ve worked hard for this 🙂

 

Cereal Baked With Love

I love the reality of being able to enjoy a big bowl of delicious cereal that is homemade!

This cereal is good for you, so bake and eat up! You can double or triple the batch and save for a granola to top on your yogurt as well! ( Parfait, anyone?)

Cereal Baked With Love

You will need:

4 egg whites
2 teaspoons lemon juice
2 Tbs. organic ground flax meal
4 Tbs. almond meal/flour
2 Tbs. Stevia/monk fruit
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons pumpkin spice
1 teaspoon vanilla
1/2 cup of almonds/pecans/walnuts/any nuts you prefer
Your favorite fruit (I used strawberries and bananas, yummy!)
1 cup of Flax milk with added protein
olive oil cooking spray/butter

To make:

*Preheat the oven to 275°
*Whisk together the lemon juice and the egg whites until they are fluffy.
Fluffy Egg Whites and Lemon Juice
*Add in all other ingredients just until combined.
*With a spoon, put batter onto a greased baking sheet in 1″ strips.
Put batter in 1" strips
*Bake for about 30 minutes or until lightly golden browned.
*Let cereal cool, then place in bowl, top with fruits and pour with your favorite milk! (I prefer Flax milk with added protein).
top with your favorite fruits!
*Eat, enjoy and be merry! Life is short!