cashews

Raw Dark Chocolate Squares

CYMERA_20140218_151649

Whew, long time no post! The blog has been laying low for a few months due to some major life transitions both in my personal and professional lives. The good news is that during that time, A Body In Motion received a makeover! Please leave feedback below. Now that things have settled down and I have an idea of what direction I'm going in the blog is back on track, and she's offering you chocolate to make up for the lost time. A few months ago, one of my yogis was sharing with me how she makes homemade raw dark chocolate.  Being the chocoholic that I am I tried it right away, and I've been making it since...well...since my last blog post.  It's so easy and so full of good nutrients that I don't think you can even consider it a treat. In fact, you should probably eat it daily just to be safe!

CYMERA_20140218_151649

Raw Dark Chocolate Squares

Prep Time: 5 minutes

Freeze time: 10-15 minutes

Makes: About 4 oz dark chocolate

You'll Need:

  • 1/3 Cup raw cacao powder (or unsweetened cocoa powder)
  • 1/8 Cup coconut oil (let me take this opportunity to encourage organic coconut oil!)
  • 1 Tb Raw honey (I like GloryBee raw organic clover honey)
  • 2 Tb add ins (optional) I love chopping up nuts or dried fruit for this; today I used cashew pieces. A sprinkle of sea salt also tastes amazing. 
  • Plastic wrap

 

CYMERA_20140223_145835

Place coconut oil in a glass bowl, and warm the oil by placing the glass bowl in another bowl filled with warm water. Warm the oil just enough to soften it. Stir in cacao, honey, and add-ins.

CYMERA_20140218_134055

Scoop the mixture onto a piece of plastic wrap, and fold the plastic over the top of the chocolate, so that it's sandwiched between the two sides of plastic. Smooth out the chocolate to your desired thickness. Place plastic, with choc mixture inside, in freezer.

CYMERA_20140218_134525

The good news is that it doesn't take long to freeze this little guy. After about 10 minutes, you can easily peel the plastic off and break your bar into squares. Or eat the whole thing. No judgment here. 

Notes/modifications: I like my chocolate reaaaally dark and bitter, so I actually only use about 1/2 Tb honey. Feel free to adjust for desired sweetness. Agave and maple syrup are also yummy alternatives to the honey. I recently tried this recipe with carob powder instead of cacao, and wow...it was tasty! (If you're into carob) Carob is naturally sweeter than cacao, so use less honey or none at all. Also, carob seems to absorb the oil more than cacao does, so adjust by using a little more oil.  Enjoy!

CYMERA_20140218_151730

 

 

 

 

 

 

 

Crispy Cashew Chicken Tenders (gluten free, paleo)

IMG_20131030_183233

There are a few foods from my childhood that I just never grew out of; PB & J, mac n' cheese, CHICKEN TENDERS!! So naturally I've been completely hooked on these little morsels ever since I discovered how to make them.

IMG_20131030_183233

These chicken tenders are crispy and delicious, and don't require any bread or egg.  I suggest making a big batch, because they don't last long....

Crispy Cashew Chicken Tenders

Makes about 2 servings

Prep time: 10 minutes

Cook time: 30 minutes

You'll need:

  • 1 lb Chicken breast 
  • 1/2 Cup cashews
  • 1/8 Cup nutritional yeast
  • 1/4 tsp garlic salt
  • 1/4 tsp cumin
  • 1/4 tsp chili powder

Feel free to play around with the spices. I've made them with just the cashews and yeast, which works great, or you can even make "Italian" ones by using some oregano, basil, and crushed red pepper. 

Preheat oven to 350. In a blender or food processor grind the cashews, nutritional yeast, and spices as finely as possible without allowing it to turn sticky like cashew butter.  Slice your chicken into whatever size of strips you'd like. I've been doing about 1 to 1 1/2 inch thick pieces. 

Roll the chicken strips around in the "breading" until each one is completely covered.

IMG_20131030_180005

Place on an oiled baking sheet and bake for about 30 minutes, or until they start to get golden brown and crispy on top. I also like to turn the heat up to broil for the last minute or two to make them extra crunchy.

IMG_20131030_180216

Now you have a plate full of crispy, healthy chicken tenders. I love them dipped in spicy honey mustard, or on top of a salad!

IMG_20131101_115450