Mexican Paleo Super Bowl

24th April 2014

Can I share I secret with you all?

Oh well, it’s not a secret per se, but I couldn’t think of a better way to start this post. Blame revising for finals – it takes away all my imagination and stuff.

Here I go:

We don’t celebrate these National Food Days in my country.

BOOM.

 

Mexican Paleo Super Food Bowl

 

Like, I got no chocolate for Easter (or colorful eggs mind you). There’s not a national pancake day (seriously???????????), and by no means do we celebrate grilled cheese month, which is a shame, obviously. AND, as if that wasn’t enough, I’m not allowed to throw a massive tequila appreciation party on my birthday (aka 24th of July/National Tequila day)………. but it’s not as if I liked tequila anyway, so I don’t really know why I’m complaining.

I should have been borned on the National Gin & Tonic day instead.

That’s much more fitting.

Yeah.

 

Mexican Paleo Super Food Bowl

 

What I was trying to tell you, is that most people here have never heard about Cinco de Mayo. Which makes me want to cry because this girl isn’t wasting such an opportunity to dump a whole jar of taco seasoning on her food and eat all the pico de gallo. 

Isn’t it the best food holiday ever? All things Mexican. Tacos. Chili con carne. Dulce de Leche. Jalapeños. Limes. Burritos. Queso Fresco. All in your mouth.

If that doesn’t make you cry with joy, I don’t know what will.

And obviously, although it’s not celebrated here, this Cinco de Mayo thing is a bandwagon I needed to jump into. 

 

Mexican Paleo Super Food Bowl

 

As if I needed an excuse to eat a huge bowl of spicy sweet potato and carrot fries (real talk now have you tried carrot fries? they’re pretty much the best thing ever ohmygosh), sweet & spicy cajun chicken tenders (!!!!) and the freshest pico de gallo I’ve ever tried. WITH A RUNNY EGG YOLK ON TOP.

No, things aren’t getting any better here.

Add some spinach and avocado to boost the health factor and you’re good to go. Mexican awesomeness in a bowl. Which also happen to be paleo and 100% nourishing (do I hear churros for dessert here???).

In other words: make this stuff. It’s guarantee to make your Cinco de Mayo festivities 400% times better. Or any other day of the year, mind you. I’d be able to have this for lunch every single day of my life and I wouldn’t get tired. And that’s something to say, guys. We’re talking about the short attention spam queen here.

 

Mexican Paleo Super Food Bowls
Serves 2
Sweet, spicy and 100% healthy - make these for lunch on Cinco de Mayo and you'll get extra churros for dessert!
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For the fries
  1. 3 carrots
  2. 1 big white sweet potato (or an orange one - I did not find those)
  3. 1 tbsp. Taco Seasoning
  4. salt to taste
  5. a drizzle of extra virgin olive oil
For the chicken
  1. 1 chicken breast
  2. 2 tbsp. organic ketchup
  3. 1 tbsp. raw honey
  4. 1 tbsp. Taco Seasoning
  5. salt to taste
For the Pico de Gallo
  1. 3 roma tomatoes
  2. 1 red onion
  3. a handful of cilantro
  4. juice from one lime
  5. 1 jalapeño
  6. salt & pepper to taste
Extras
  1. 1/2 avocado
  2. baby spinach
  3. 2-4 fried eggs
Instructions
  1. Peel and cut the carrots/sweet potatoes into fries. Dust with taco seasoning and layer on a baking tray. Drizzle with olive oil and bake at 250ºC (450F) for 15-20 minutes. Turn on the broiler and bake for 5 minutes more to get crispy fries.
  2. Heat some olive oil in a pan and add chicken (cut into stripes). Sautee until no longer pink. Add taco seasoning, ketchup and honey and fry until caramelised.
  3. Chop tomatoes, onion and jalapeño. Toss in a bowl with the lime juice and minced cilantro. Add salt if needed.
  4. Fry eggs to your liking.
  5. Assemble ingredients into your bowl. Dig in and enjoy!
Notes
  1. The chicken can be marinated in advance.
honey & figs http://honeyandfigskitchen.com/
 

Hope you have a nice Cinco de Mayo holiday and a nice weekend and stuff! I won’t be around here too often because of my finals, but thanks for your support! You’re the sweetest!

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Cookie Dough & Whipped Cream Chocolate Cake

21st April 2014

What’s a better way to “”"”celebrate”"”" that Spring break is over and I have to go back to school than having cake? 

Just kidding, it was the bro bro’s birthday and the occasion called for cake. I’m actually crying because of the end of the holiday period… although now that I think about it, it might just be because of the fact that the cake is all gone.

 

Cookie Dough & Whipped Cream Chocolate Cake

 

And it’s a mighty delicious one (in case you couldn’t tell by the tittle – hello cookie dough and whipped cream? perfection), so it is a reason to hide in a dark corner and sob like it’s your job.

Ahhh if I get paid for sobbing though. I could totally afford my shoe addition that way!

 

Cookie Dough & Whipped Cream Chocolate Cake

 

Moving back to the cake. I hope the bro bro loves me now, because this beauty involved:

a) Some Friday midnight baking when I should have been out partying. Believe me when I tell you that I lead a 100% cake appreciation life hey.

b) A Saturday’s siesta that I didn’t took because I was battling with that buttercream (aka: trying not to eat it all with a spoon before frosting the cake. Man, that was hard business….)

c) And part of my Sunday morning, which should have been used to sleep in…….. and pancakes.

 

Cookie Dough & Whipped Cream Chocolate Cake

 

That being said, I hope I’m his favorite sister now. Which translates as “I hope that he buys me the pair of shoes I’ve been wanting for weeks”.

Yeah.

 

Cookie Dough & Whipped Cream Chocolate Cake

 

But it was all so so worth it guys. Every bit of effort was paid-off in the end, because this cake is a real winner. How wouldn’t it be though? We’re talking about homemade whipped cream layered between moist chocolate cake and then covered in sweet cookie dough so you bet this one is a game changer!

 

Cookie Dough & Whipped Cream Chocolate Cake

 

I could go on for hours talking about this cake, but being honest, the sooner you stop reading this, the sooner you can start stuffing your mouth with this cake. And you’d better start pronto, because there’s so much work involved here. 

Yes, layer cakes are scary. Buttercream freaks me out so much  because I always fear that it doesn’t turn out fine and I’m left with a bucket of tooth-achingly-sweet paste.

Don’t worry though! I used a recipe by Sally and if you’ve ever tried one, you know that they come out perfect 101% of the time, so no need for nightmares where I’m buried alive under tons of too sweet, slimy buttercream.

 

Cookie Dough & Whipped Cream Chocolate Cake

 

Nope, this one has the perfect texture and tastes like real cookie dough. Covering your cake. Which is kinda dangerous because you might want to eat it all by the spoon and forget about frosting the cake. 

Not that that thought has crossed my mind or something.

Layer cakes are also super difficult to assemble if you have the skills of a three-year-old (hello I DO), but if that’s the case, you can always go ahead and call it “a rustic cake”. Or a “super duper rustic one”, if you’re as untalented as yours truly.

 

Cookie Dough & Whipped Cream Chocolate Cake

 

Seriously, I’m supposed to be an adult in like 3 months. My 3-year-old behaviour should have been gone by now… Hey, I hope that the moment I turn 18, I magically develope some kind of supernatural powers so I’m able to frost cakes like this talented lady would.

And I also hope that the moment I turn 18, I get the shoes I like as a present.

Plus a slice of this cake too.

*wink wink*

Cookie Dough & Whipped Cream Chocolate Layer Cake
Serves 16
A fluffy whipped cream filling sandwiched between layers of moist chocolate cake and then covered in sweet cookie dough frosting. Heaven in your mouth? I'd say yes.
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Instructions
  1. Make cake as directed. Pour batter into 2 small round pans and bake at 200ºC for 35-40 minutes or until toothpick comes out clean. Chill overnight or freeze cakes before you cut them into layers.
  2. When they're chilled, cut into 3 layers (you might get 4, depending on size of your pan. Don't worry, there's enough filling and frosting to cover it all!) and set aside.
  3. Make cheesecake filling as directed.
  4. Spread a thick layer on top of two (or three if you're making 4 layers) of the cake rounds. Chill for 4-5 hours to the whipped cream sets.
  5. Assemble cake and set aside to chill for 1-2 hours.
  6. Make frosting following Sally's directions.
  7. Frost cake with a spatula. It won't be smooth because of the chocolate chips though!
  8. Chill cake for 3-4 hours.
  9. Let it warm a bit before eating because it's so much better that way!
honey & figs http://honeyandfigskitchen.com/
 

Life update: I’ve got like three weeks more of hectic exams before my graduation (still not have dress sigh sigh), which translates as three weeks of sleepless nights and campings in the library. I’m super sorry because I really enjoy blogging, but due to the circumstances, I’m forced to take it easier now because I need to get good grades and stuff (bad grades = bad job = no money for shoes), so I won’t post that often. And it will take me a bit loonger to coment on your blogs :( I hope you understand it guys, but it’s the way that things are now! I’ll be back to normal once my pre-university exams are over (after the big party that I’ll throw, that is!!). Meanwhile, it’d be lovely if some of you could guest-post for me here. I know you’re busy like me, but if you really feel like doing so (and we read each other’s blogs and stuff), it would mean a world! Drop me an email or something if you’re interested and thanks for putting up with me!

Hope you had a nice Easter day!

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Salted Caramel Almond Butter

16th April 2014

Hey.

You.

Yes, you.

If you’re one of these people with an enthusiastic personality who simply don’t like things but become obsessed with them:

Run.

 

Salted Caramel Almond Butter: only 4 ingredients and it's vegan & paleo!

 

Run far away. Close this tab and forget that I ever told you about this salted caramel almond butter. Trust me, it’ll be better for you and your hips.

This spread is what you’d find if you looked up “addictive” in a dictionary. Now that I think about it, “addictive” might just be the biggest understatement ever, but you know I’m not even English so don’t ask me to look for a different word to describe it because my knowledgement doesn’t go as far as that.

 

Salted Caramel Almond Butter: only 4 ingredients and it's vegan & paleo!

 

But I’ll try to, because I love you guys and I need you to try this (except for you the obsessive ones, why are you still here though??? run) so I might as well make up a decent description:

This Salted Caramel Almond Butter is heavenly creamy and quite chunky thanks to the almond peels. Which you shouldn’t skip because they are what make this spread a game-changer. Trust me, I’ve made this stuff a few times now (for the sake of recipe developement, of course, not because I’m obsessed or something…) and the peels version is by far the yummiest one, pinky promise.

And then there’s the sweet and salty factor. Do I need to say that it takes this butter to a whole new leves of deliciousness. SWEET AND SALTY, I said. In other words: sheer perfection.

 

Salted Caramel Almond Butter: only 4 ingredients and it's vegan & paleo!

 

Sinful as the words “Salted Caramel” might sound, this butter is 100% refined sugar free, paleo and vegan, so feel free to grab a spoon and let the party begin.

Or your finger, if you happen to be too lazy  to get up and go grab a spoon.

Been there, done that.

This nut butter is also fabulous on warm bread, oatmeal or apples. And if you warm it up a bit before eating… BOOM HEAVEN NO WORDS WHATEVER EXCUSE ME WHILE I GO LOOK FOR MY SPOON AND THE JAR.

 

Salted Caramel Almond Butter
This nut butter is all that you could wish for in a spread: creamy, sweet, salty and 100% addictive!
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Ingredients
  1. 200 grams salted toasted almonds, unpeeled
  2. 20 small dates, pitted
  3. 2 tsp. vanilla extract
  4. 1/2 cup milk*
  5. extra sea salt, optional
Instructions
  1. Soak the dates in boiling water for 10 minutes.
  2. Pour almonds into your food processor.
  3. Process until they go from coarsely chopped to finely ground, which should take about 8-10 minutes, but it depends on your food-processor. Stop and scrape down the sides when needed.
  4. Add in chopped dates and pulse until blended.
  5. Add in milk and vanilla extract until butter is smooth. Take into account that it thickens in the fridege, so add more milk if necessary.
I've tried almond, coconut and cow's milk here
  1. -The coconut milk makes a super rich, more caramel-like version, but the resulting spread has more calories and fat.
  2. -The almond milk makes a lighter spread, which, although delicious, doesn't resemble caramel as much as the coconut/cow milk versions.
  3. -I've tried this with semi-skimmed cow's milk (not vegan) and it results in a lighter, lower calorie version that it's still rich and caramel-like.
  4. Use whichever milk suits your preferences.
  5. If you aren't using salted almonds, add a good pinch of salt!
honey & figs http://honeyandfigskitchen.com/
 

I hope you’re having a nice week!

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