Strawberry Banana Beet Smoothie

Some big things are in store for Sweet and Spicy Monkey this month. The first (and probably biggest change) is Sweet and Spicy Monkey will be moving to a new location on the World Wide Web.

Yes, it's finally going to happen! Sweet and Spicy Monkey is getting it's very own .com site! I'm so excited with this move as it’s been a goal of mine for this site since I started blogging. And now I'm finally able to make my dreams come to reality.

I know, I know, I'm such a nerd!

Don't worry about missing any recipes though, as I will let you know when the big move becomes final. In the meantime, I'm still going to be sharing recipes here.

Speaking of food, I haven't shared a smoothie recipe with y'all in quite some time. If I remember last, my green smoothie recipe was the last. And green smoothies are so last year!

2016 is all about the color and right now, my new smoothie crush is this pink Strawberry Banana Beet Smoothie.

Made with beet, beet juice, strawberries, banana, chia seeds, dates (for sweetness), and cashew milk or your milk of choice. This smoothie is easy and quick to make for those hurried mornings or your go-to drink before or after your workouts, or between meals.

I love to drink it in the morning before I leave the house or sometimes for breakfast or lunch. It's chock full of vitamins and good for you stuff.   And with its bright pink coloring, this smoothie is sure to wake you up in the mornings to the start of a great day.

After all, how can you stay grumpy in the morning with this beautiful pink Strawberry Banana Beet smoothie?

You can't!

Strawberry Banana Beet Smoothie

Recipe by Julie Murphy @ Sweet and Spicy Monkey

A quick and easy Strawberry Banana Beet smoothie that you can enjoy at breakfast, as a snack, or anytime of the day.

Prep time: 5 minutes
Total time: 5 minutes
Yield: 2 servings
Ingredients

• 1 banana
• 1/2 cooked beet
• 7 to 10 whole strawberries
• 1/4 cup beet juice
• 2 Medjool dates
• 1/4 cup water
• 2 Tablespoons chia seeds
• 1 scoop vanilla protein powder (optional)
• 1/4 cup uncooked oats
• 1 tall glass (8 ounces) cashew milk

Directions

1. In a small microwavable cup, add 1/4 cup water and the 2 dates. Cook on High for 45 to 60 seconds. Remove from microwave and let cool as you prepare smoothie.
2. Add remaining ingredients into a high speed blender.
3. Remove dates from water and slice in half. Remove seeds and place dates into blender.
4. Pour water from dates into blender.
5. Pulse on High setting until all ingredients are pureed, about 7 to 10 times. Or about 1 minute of continuous blending at High speed.
6. Pour into a tall glass and serve.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

No-Bake Granola Bars

Recently I attended a Facebook Q&A (well, I logged onto and submitted a question) for David Lebovitz on Sur La Table's Facebook page. Sur La Table's Q&A gives fans a chance to ask questions to some of their favorite food chefs. And I was lucky enough to see this one for David Lebovitz coming up.

You know where you see something coming up and you get all excited about it? And then the day comes around and you've totally forgotten about it? Yea, that happened to me on this Q&A. Luckily, I still had 10 minutes left in it, so I thought of a quick question to ask.

One that's been on my mind (especially after my Swiss Cake Roll fail x 2, thank you very much) is does he have one recipe that he finds a challenge. So that's the one question I submitted.

And do you know what the answer was for this famous pastry chef and cookbook author? Granola bars! Yes, you read that right, granola bars. A healthy granola bar gives David Lebovitz troubles.

This made me feel good because if you follow me, you know the troubles I've had with the Swiss Cake Roll. Although after the last one, I learned that you have to make the cake by scratch because box cake mixes are more crumble-prone than homemade sponge cakes. Something I was unaware of at the time. I've yet to try it after the last fail because I got so frustrated over it.

But to know that David Lebovitz has troubles with granola bars (of all things) makes me feel good. Sorry. Not Sorry. David.

Which got me thinking of the granola bars I made last year and never got to share with y'all. Yes, I held out a recipe from you. Well, not intentionally, just forgot.

These No-Bake Granola Bars are so yummy, you'll forget they're good for you too! I've packed them full of coconut, chia seeds, cacao nibs, and dried cherries. And to help sweeten them, I used a combination of honey and dates.

The best part is you don't need to bake anything and they're ready to eat immediately. Although, I would let them chill for a few hours so the honey and peanut butter can set since they might be a little crumbly if eaten right away. That's the "glue" that holds them together.

Of course, you can also put chopped peanuts, almonds, or pistachios instead of the chia seeds, but you might want to add a little more honey or peanut butter (1 to 2 Tablespoons extra) because that might throw off the wet to dry ratio.

But don't let the chia seeds throw you off thinking these bars won't have any crunch to them. The chia seeds, along with the cocao nibs, gives a nice crunchy texture to these granola bars.

You can also substitute for the dried cherries, using raisins, dried cranberries or blueberries. It's a very customizable recipe so try what you like and let me know how they turn out.

Now about that Swiss Cake Roll recipe....

No-Bake Granola Bars

Recipe by Julie Murphy @ Sweet and Spicy Monkey

Deliciously healthy & easy to make granola bars for on the go breakfast or snacking.

Prep time: 10 minutes

Total time: 15 minutes

Ingredients

• 3 cups Old Fashioned Oats, uncooked
• 1 and 1/2 cups creamy peanut butter
• 1/2 cup honey
• 1 cup unsweetened coconut flakes
• 5 Medjool dates, diced
• 3/4 to 1 cup dried cherries
• 1/2 cup cocao nibs
• 4 Tablespoons chia seeds

Directions

1. Prepare 8" x 11" pan by wiping down with coconut oil. Wipe any excess off with a clean, dry paper towel. Set aside.
2. Add all ingredients into a large mixing bowl and stir together, making sure peanut butter and honey coat all ingredients.
3. Pour mixture into prepared pan and press down firmly with palm of hand.
4. Cover pan and let chill in refrigerator so peanut butter and honey can set.
5. Can store in covered pan in refrigerator for up to 1 week. But they won't last that long!

 *Helpful Hints*     

- You can use a smaller pan, but that will make bars thicker. Same goes if you want to use a larger pan, bars will be thinner in size. Bars shown are 1" thick using an 8" x 11" pan.

- You can use semi-sweet or dark chocolate chips instead of cocao nibs in this recipe.

- You can use flaked sweetened coconut instead of unsweetened coconut flakes.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Vegan Beef (Mushroom and Walnut Meat)

As promised, here's my recipe for vegan beef so you can make my Vegan Beef Nachos. And just in time for the Super Bowl.

It's such an oxymoron, right? Vegan beef. Kind of like same difference or sweet sour.

But how do you have beef, that's meat, become vegetarian, which is a plant based diet, you ask?

Easy peasy! It's made by combining baby Bella mushrooms with walnuts and seasoning it with spices so it not only resembles ground beef, but it tastes similar to it too.

Notice I say "resembles ground beef" and "tastes similar to beef" and not "exactly like beef" because you cannot get vegetables to have the exact same texture and taste of beef. So if you're expecting that, you will be disappointed. Let's just say, it's as close as you can get to beef with mushrooms, walnuts, and spices.

And because it reminds me so much of ground beef, I'm calling this mushroom and walnut meat, vegan beef. And I've seasoned it so it goes along perfectly with any Mexican dish calling for ground beef.

This vegan beef is to ground beef what coconut milk is to cream and milk. The taste and texture is so close, it's amazing! It even looks similar, as you can see from the photos.

Even one of the carnivorous males I work with liked it. He will remain nameless since he's afraid it will ruin his reputation as a carnivore. Men {shaking my head}.

You can use this vegan beef in any recipe calling for ground beef, such as burritos, tacos, quesadillas, tostadas, and even on top of pizza. However, I'm not sure how it will hold up in soups or gravy. But if you do use it in that matter, please let me know how it worked for you.

If you're vegan or just want to eat healthier, be sure to stop by regularly because I will definitely be using this vegan beef in more recipes to come because I'm loving it and it's so easy to make.

Let me know how you like it and what recipes you plan on using it in.

Vegan Beef (Mushroom and Walnut Meat)

Recipe by Julie Murphy @ Sweet and Spicy Monkey

A vegan "beef" made with mushrooms and walnuts that can be used in any recipe calling for beef. Especially flavorful in burritos, tacos, beef nachos, quesadillas, and on top of pizza.

Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Ingredients

• 1/2 cup walnuts, soaked in water overnight
• 1/2 cup dry walnuts
• 10 ounces baby Bella mushrooms, washed under running water
• 1 Tablespoon olive oil
• 3 garlic cloves, minced
• 2 Tablespoons red onion, diced
• 3/4 teaspoon chili powder
• 1 and 1/2 teaspoons oregano
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon cumin

Cooking Directions

1. After mushrooms are washed, dry them with a paper towel and slice. Set aside.
2. Add dry spices into a small bowl. Set aside.
3. Drain water from walnuts that soaked overnight and add to food processor bowl.
4. Combine sliced mushrooms, dry walnuts, onion, and garlic to food processor bowl.
5. Pulse on High until mushrooms and walnuts are processed into small pieces. You might have to remove pieces stuck to sides with a spatula in order to process all ingredients. Be careful not to process too long or your mushrooms and walnuts will be formed into a paste. We don't that. We want small, crumbly pieces.
6. In a large skillet, over medium heat, add olive oil.
7. Once oil is heated, add contents from food processor and spices. Stir together. Continue to stir occasionally while cooking mushroom and walnut mixture for about 5 minutes or until mushroom & walnuts are heated.
8. Remove pan from heat.
9. Can use in a recipe immediately or can be stored in airtight container for up to 1 week in the refrigerator.

Inspired by ~ Michelle at Pure formulas recipe site, Green and Delicious.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Vegan Beef Nachos

Lately I've been crushing on these Vegan Beef Nachos I made last week. They're full of good for you stuff like black beans, red onion, tomatoes, avocado, and jalapeño. You get it, they're full of veggies that pack a punch to your taste buds!

But the one thing that sets these apart from other vegan nachos is the vegan "beef" I added to them. Yes, vegan beef made with mushrooms and walnuts. Those vegetarians are a resourceful bunch because this vegan beef comes awfully close to beef in taste and texture.

Notice I say "close to beef" and not "exactly like beef" because you cannot get vegetables to have the exact same texture and taste of beef, so if you're expecting that, you will be disappointed. Let's just say, it's as close as you can get to beef with mushrooms, walnuts, and spices.

I absolutely love this stuff and you can be certain it will show up in more recipes from me. I'll be sharing my recipe for vegan beef next week, so be sure to stop back by because this stuff is delicious!

Anywho, back to these nachos, so flavorful and filling you can eat them for dinner. As a matter of fact, YES, you can eat these for dinner!

Your kids (and your main squeeze) will think you're such a cool mom serving up nachos for dinner! Little do they know, they're eating healthy and getting their recommended daily allowance of veggies at the same time.

Chalk up another win-win meal.

Vegan Beef Nachos

Recipe by Julie Murphy @ Sweet and Spicy Monkey

Flavorful beef nachos, vegetarian style.

Prep time: 10 minutes
Cook time: 1 minute
Total time: 11 minutes
Yield: 2
Ingredients

• 1-16 ounce can vegetarian refried beans
• 17.6 ounces vegan beef (mushroom and walnut meat)
• 1-15 ounce can black beans, drained, rinsed, and warmed
• 2 cups shredded cheddar cheese
• 1 avocado, diced
• 1 large tomato, diced
• 1 red onion, diced
• 1 jalapeno, seeded and diced
• 1 head iceberg lettuce, chopped
• plain Greek yogurt
• fresh salsa
• tortilla chips

Directions

1. In a small saucepan, heat refried beans over low to medium heat until warmed. Set aside.
2. You can place all ingredients in separate bowls and let everybody customize their own nachos.
3. Or if you're assembling the plates of nachos, start by spreading tortilla chips over the plate. Followed with a large spoonful of refried beans, spreading an even layer over tortilla chips (as even as you can over the chips).
4. Spread a spoonful of vegan beef over the refried beans.
5. Add a large spoonful of black beans over the top of the vegan beef.
6. Sprinkle cheese over the black beans. Place plate into microwave (about 1 minute) to melt the cheese.
7. Once cheese is melted, remove plate from microwave and sprinkle remaining ingredients over the top: avocado, tomatoes, red onion, and jalapeno.
8. Top with a dollop of plain Greek yogurt and salsa.
9. Garnish plates with chopped lettuce and serve with tortilla chips.

You're welcome!

*Recipe for Vegan Beef can be found here.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

You ever have one of those days where you feel like doing absolutely nothing? I have. Well, I did, last Saturday. I didn't feel like doing anything. I mean just going into the kitchen to fill up my glass of water was too strenuous for me that day.

I just wanted to melt into my chair and watch me some football. Thing is, there was no football on last Saturday. I think the broadcasting channels were having the same kind of day I was because there was absolutely nothing on TV last Saturday.

Seriously people, next time snow is expected, put something worth watching on TV. Is that a little too much to ask? I didn't think so either.

And since I didn't have anything to entertain me that required no energy, I immediately thought of making cookies. Why? Well because I'm one of those people who (even though I don't want to do anything) need something to do or else I become fidgety. So making cookies was it!

Not just any cookie, but these Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Now you can say I made these because I was too lazy to add in the flour, but that's not the case. With my healthier eating diet this year, these cookies were the perfect choice for me.

No white sugar added, no flour (which is great if you're gluten-free), and sugar-free chocolate chips. So you don't feel guilty eating them as you melt into the chair and channel surf.

How could I say no? You're right, I couldn't!

Plus, they're easy to make and you can make them under 30 minutes. BAM!

These are definitely my kind of lazy day cookies! I think you'll agree.

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

Recipe by Julie Murphy @ Sweet and Spicy Monkey

A healthier flourless and white sugar-free version of the classic peanut butter oatmeal chocolate chip cookie.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 2 dozen cookies
Ingredients

• 1 cup peanut butter, creamy (can also use chunky)
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup honey
• 1 and 1/2 cups old fashioned oats, uncooked
• 1/2 to 1 cup sugar-free chocolate chips

Cooking Directions

1. Preheat oven to 350F degrees.
2. Line cookie sheet with parchment paper. Set aside.
3. Cream together peanut butter, egg, vanilla, and honey in a large mixing bowl.
4. Mix in baking soda, salt, oats, and chocolate chips.
5. Using a cookie scoop, scoop dough onto prepared cookie sheet. You can either leave them as is or press with fork tines to make criss cross design on top of cookie.
6. Place in oven and bake for 10 minutes or until edges are lightly golden brown.
7. Remove from oven and let cool for 5-8 minutes on cookie sheet before transferring to a wire rack where they can cool completely.
8. Can be stored in an airtight container for up to 1 week.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Vegan Buffalo Cauliflower Bites



I'm starting this year off with healthy eats. Let me just say, I've had my share of rich food and sweets during the holidays and I'm finding my pants a little tighter than they were back in November.

So I thought I would start off the new year with these Vegan Buffalo Cauliflower Bites. Only because I had this intense (some might call it crazy) craving for something Buffalo wing tasting. I was on a search for some buffalo wings.

But since I've also had my share of meat over the last couple months (think back Engagement Chicken and a Thanksgiving turkey), I didn't want chicken wings. Or any other kind of meat for that matter. I'm all meated out!

Then I found a recipe for vegan buffalo cauliflower bites and knew I had to try it.

Now I had my doubts when I first saw this recipe, but since cauliflower works in Alfredo sauce, I thought "why not?" And so I did!

You see, cauliflower is a very versatile vegetable in the vegetarian community because it's like a blank sheet of paper. Cauliflower has a very mild taste, if anything, and with a few common spices, it can become any food you want it to.

The one thing I love about this recipe is it tastes so much like the buffalo wings I've had before, but it only uses apple cider vinegar and a few spices. Plus, it doesn't have any preservative filled foods like Ranch dressing or Pete's buffalo wing sauce. Just simple ingredients here.

So you're getting your vegetables with the buffalo wing taste without all the preservatives, fat, and calories. And no meat!

Serve it up with my Greek yogurt blue cheese dressing and you will be in vegan Buffalo wing heaven! Well, I was literally in vegan buffalo wing heaven while munching on these and licking my fingers.

Yep, these Vegan Buffalo Cauliflower Bites are certifiably finger licking good!

And I can't think of a better way to start the new year!

What recipes do you like to use cauliflower in?

Vegan Buffalo Wings

Recipe by Julie Murphy

A vegan dish inspired by the famous tailgating food, Buffalo wings, made with fresh cauliflower and served with a homemade Greek yogurt blue cheese dressing.

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: Serves 4 to 6
Ingredients

• 1 head cauliflower
• 1 Tablespoon garlic powder
• 2 Tablespoons paprika
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon chipotle chile pepper powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground black pepper
• 1/4 cup apple cider vinegar
• 1 Tablespoon olive oil (for cookie sheet)

Cooking Directions

1. Preheat oven to 450F degrees.
2. Rinse cauliflower well and pat dry. Cut into small florets.
3. Pour 1 Tablespoon olive oil over a clean cookie sheet, wiping off any excess with a clean, dry paper towel.
4. Place cauliflower florets on cookie sheet and bake in preheated oven for 10 minutes.
5. While cauliflower is baking, mix together remaining ingredients in a large bowl.
6. As soon as cauliflower comes out of the oven, place into large bowl with buffalo sauce and mix well, covering all cauliflower florets with sauce.
7. Serve immediately with blue cheese dressing and celery sticks.

Inspired by ~ Whole Foods Market.

 

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Halloween Apples

 

I'm so excited to be sharing today’s recipe, Halloween Apples, and just in time for Halloween! I know it doesn't sound like anything special, but think of melted candy, Halloween sprinkles, and apples.

 

It's like a cupcake, but with apples, and without the cake. So it's healthy for you, right?
 

I love these tombstone sprinkles!

I have to confess, I had so much fun making these because it's, well, so FUN to do! Or maybe I just really get into making my food!
 

Let's just say Thor was looking at me and shaking his little feline head. Really all I needed was a witch’s hat and a giant cauldron to set the scene in my kitchen the day I made these!
 

And the best part about making these (other than eating them) is you don't have to have any cooking skills. Well, okay, it wouldn't hurt to know how to operate a microwave.

But that's the extent of cooking skills needed. If you can operate a microwave oven, then you can make these Halloween Apples.

Plus you can decorate 12 apples in under 20 minutes. How's that for time management?

And they're the healthier choice for Halloween treats! Yes, I believe if I tell myself that enough times, then it’s true. They ARE healthy!

 

Halloween Apples

Recipe by Julie Murphy

Halloween inspired apples for a healthier Halloween treat!

Prep time: 5 minutes
Cook time: 2 to 3 minutes
Total time: 20 minutes
Yield: 3 lbs. Halloween apples
Ingredients

• 3 lbs. mini Granny Smith apples, washed well, rinsed, and dried
• 2 - 12 ounces white candy melts
• 1 packet (30 count) Bamboo lollipop sticks
• 2-3 small bottles Halloween cupcake sprinkles

Directions

1. After apples have been washed, rinsed, and dried, remove the stems.
2. Insert lollipop sticks, about 1 inch, into center of apples where stem once was. Set apples with sticks aside.
3. Line a cookie sheet with wax paper. Set aside.
4. Place 3 small bowls on counter where you will be decorating apples. If no shaker top is on your sprinkle bottle, pour sprinkles into separate small bowls.
5. Place 1 clean spoon near sprinkle bowls.
6. In a medium to large microwave-proof bowl, pour in 1 bag of candy melts. (I found it easier to use 1 bag of candy melts at a time when making my Halloween Apples.)
7. Place into microwave oven and microwave on High for 2 to 3 minutes, stirring with a wooden spoon every 20 to 30 seconds until all candy melts are melted. Keep in mind, candy melts will not look melted until you stir them and stirring every 20-30 seconds helps prevent burning the candy melts.
8. After candy melts are melted, its time to start dipping the apples.
9. Grabbing apples by the lollipop sticks, insert the apple into the melted candy and spin around the bowl, coating the apple with melted candy. You can use a spatula to cover the area around the stick and cover up any bare spots on the apple.
10. After apples are coated with candy melts, sprinkle with Halloween sprinkles by either sprinkling over the apple or spooning sprinkles over the apple while holding the apple over the bowl.
11. Place candy coated apples on wax paper. Repeat process with remaining apples.
12. Place into the refrigerator to help set the candy coating.
13. Serve at room temperature.

Cinnamon coated apples

I had some remaining apples so I made Cinnamon Coated Apples just for fun! I hope you love these too!

Cinnamon Coated Apples

Recipe by Julie Murphy

Cinnamon coated apples that are a deliciously sweet treat for Halloween and Thanksgiving holidays.

Prep time: 5 minutes
Cook time: 2 minutes
Total time: 10 minutes
Yield: 5 cinnamon coated apples
Ingredients

• 5 mini Granny Smith apples
• 1/2 to 3/4 cup white candy melts
• 1/2 cup cinnamon chips
• 1/4 cup sugar
• 1 to 2 teaspoons ground cinnamon

Directions

1. After apples have been washed, rinsed, and dried, remove the stems.
2. Insert lollipop sticks, about 1 inch, into center of apples where stem once was. Set apples with sticks aside.
3. Line a cookie sheet with wax paper. Set aside.
4. Mix sugar and cinnamon together in a small bowl. Place on counter where you will be decorating apples.
5. Place 1 clean spoon near bowl.
6. In a medium to large microwave-proof bowl, pour in cinnamon chips and candy melts.
7. Place into microwave oven and microwave on High for 1 to 2 minutes, stirring with a wooden spoon every 20 to 30 seconds until all candy is melted. Keep in mind, candy will not look melted until you stir them and stirring every 20-30 seconds helps prevent burning the candy.
8. After candy is melted, its time to start dipping the apples.
9. Grabbing apples by the lollipop sticks, insert the apple into the melted candy and spin around the bowl, coating the apple with melted candy. You can use a spatula to cover the area around the stick and cover up any bare spots on the apple.
10. After apples are coated with melted cinnamon, sprinkle with cinnamon sugar by spooning cinnamon sugar over the apple while holding the apple over the bowl.
11. Place candy coated apples on wax paper. Repeat process with remaining apples.
12. Place into the refrigerator to help set the candy coating.
13. Serve at room temperature.        

*Helpful Hints*

 

- You can use white chocolate chips mixed with vegetable or coconut oil instead of candy melts. Use 1 teaspoon of oil to 1 cup white chocolate chips.

 

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Shared with: Savoring Saturdays

Cauliflower Alfredo Sauce

It's true, I've been holding out on you. You see, I first made this recipe back in September. Wow, that sounds so long ago, but really just a few short weeks, so I really haven’t been holding out on you for too long.

Since I first made this sauce, I've made it many, many times. I can't get enough of this Alfredo sauce! It's just that delicious!

This sauce is butter free and gluten free. Yet it still has that creamy texture and flavors so characteristic of your classic Alfredo sauce.

Funny thing is when I first made this sauce, I did not have any milk or cream on hand, so I decided to use canned coconut milk. I had no idea if it would work in this sauce or if it would end up tasting like coconuts.

Boy, was that a great substitute for the milk, because it turned out amazing! The coconut milk gives this sauce its creamy texture without tasting like a coconut. This sauce is so good I can eat this stuff straight out of a bowl with a spoon!

If you haven’t tried a cauliflower Alfredo sauce yet, this is one healthy recipe substitution you NEED to try.

If you want to make this a dairy-free and Paleo friendly sauce, just leave out the parmesan cheese and add a little more olive oil for flavoring.

Let me know how you like it by leaving me a comment below, as I always love hearing what you think.

Cauliflower Alfredo Sauce

Recipe by Julie Murphy

A creamy cauliflower Alfredo sauce.

Prep time: 10 minutes
Cook time: 20 to 35 minutes
Total time: 45 minutes
Yield: 36 ounces
Ingredients

• 5 to 6 large cauliflower florets
• 1 - 32 ounce container vegetable broth
• 2 to 4 cups water
• 8-12 garlic cloves, diced
• 2 Tablespoons Extra virgin olive oil
• 1/2 cup canned coconut milk, full fat
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 Tablespoon freshly grated parmesan cheese

Cooking Directions

1. In a large pan, add cauliflower florets. Pour vegetable broth over florets. If needed, add water to pan, enough to almost cover cauliflower. Bring to a boil and continue cooking until you can easily pierce the cauliflower with a fork. Once this happens, turn off heat.

2. In a small skillet, heat olive oil. Once olive oil is heated, add diced garlic. Sauté until garlic is softened. Remove from heat.
3. In a large blender, add coconut milk, salt & pepper, 1 cup vegetable broth from pan, cauliflower, sautéed garlic with olive oil, and parmesan cheese.
4. Pulse on High until sauce becomes smooth in texture and there are no more cauliflower clumps. Add more broth or milk until you reach desired sauce texture.
5. Serve over pasta and enjoy!
6. Store in an air tight container for up to 1 week in your refrigerator.

*Helpful Hints*

  

- Add in a little more olive oil to help keep the sauce smooth and add more flavor.

- Use your blender as directed when it comes to blending hot liquids. You may need to let ingredients cool off to room temperature before placing into your blender. Also, Do Not fill blender all the way to the top when blending Hot ingredients.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Healthy Peach Breakfast Muffins

Let me first say, yes, another peach recipe. I bought all those peaches at the end of my Peach Man’s season and I need to make something quick before they all go bad. So yes, another peach recipe.

After all, it's September and peaches are still available in the stores. And these muffins are full of peaches in every bite with wholesome ingredients so you know you're starting your day off right!

I used a whole grain, whole wheat flour, fresh peaches, coconut sugar, organic brown sugar, spices, and coconut milk. The result are these amazing peach breakfast muffins.

And I topped them off with a streusel. A healthier streusel made with oats, organic brown sugar, and cinnamon. Did you expect anything else from me?

Ok, I admit sometimes I do delve into my dark side of sugar laden sweets, but since I completed my Sugar Crush Challenge, I've been trying to make healthier sweet options. Thank you very much.

I think you'll agree with me that these Peach Breakfast Muffins lean on the healthier side of eating.

They're best warmed up and served with coffee or tea while watching your favorite morning news program so you can savor every bite. But if you're in a hurry, you can easily take them with you on the days you're rushing to work or school.

Just do one thing for me and try to savor each bite of peachy goodness. Because pretty soon here, peaches will disappear and everything (and I do mean everything) will be pumpkin spice.

Healthy Peach Breakfast Muffins

Recipe by Julie Murphy

Healthy whole wheat peach muffins to start your day off right!

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 12 Large muffins or 24 regular sized muffins
Ingredients

• 2 and 1/2 cups whole grain, whole wheat flour
• 1 Tablespoon baking powder
• 1 teaspoon sea salt
• 1 Tablespoon cinnamon
• 1/4 teaspoon nutmeg
• 3 eggs
• 1 cup coconut sugar
• 1/2 cup organic brown sugar
• 1 Tablespoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup coconut oil, melted
• 1 and 1/2 cups coconut milk, unsweetened
• 4 peaches, washed and rinsed, diced

Cooking Directions

1. Preheat oven to 400F degrees.
2. Spray muffin pan with a non-stick cooking spray or you can wipe each cup inside with a paper towel dipped in melted coconut oil. Set aside.
3. In a medium bowl, add dry ingredients. Set aside.
4. In a large mixing bowl, beat eggs.
5. Combine sugars (coconut sugar and brown sugar), oil, vanilla, almond extract, and coconut milk to eggs.
6. Gradually add in dry ingredients to wet mixture and stir until smooth.
7. Fold diced peaches into dough mixture.
8. Spoon dough into muffin cups, about 3/4 full.
9. Place into oven and bake for 25 to 30 minutes, or until inserted toothpick or knife comes out clean.
10. *If adding streusel to top of muffins, during the last 15 to 20 minutes of baking, remove muffins from oven and sprinkle streusel over top of muffins, place back into oven, continue baking at 400F degrees until done.
11. Let muffins cool in pan for 15 minutes. After 15 minutes, run a butter knife around the edges and gently remove muffin from pan using a spoon and butter knife. Transfer to cooling rack where muffins can cool completely. Store in an airtight container for up to 1 week.

Ingredients and directions for Streusel Topping below.

Streusel Topping

Ingredients

• 2/3 cup flour
• 1/2 cup old fashioned oats, uncooked
• 4 Tablespoons organic brown sugar
• 4 Tablespoons coconut oil, melted
• 1/2 teaspoon cinnamon

Directions

1. Add all ingredients into a small bowl and mix together.
2. Sprinkle over top of muffins during the last 15 to 20 minutes of baking.

*Helpful Hints*

 

- You can also add 1 cup of raspberries, blueberries, or blackberries with the peaches. My second batch of muffins had peaches with all of these berries and they turned out so good!

 

- Instead of peaches, you can make these with raspberries, blueberries, and/or blackberries.

 

 

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Beautiful Warm Sweet Peaches

Today you will find my recipe for Baked Peaches or better known by Ben as, "beautiful warm sweet peaches", over at The Online Grill.

I really do hope you get a chance to swing by Ben's site because he has a little bit of everything over there from benefits of eating dark chocolate to different ways you can enjoy bacon!

So hop on over to The Online Grill, take a browse, and tell Ben hello!

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

How to Make Homemade Granola ~ Guest Post

Today you'll find this post over at Mrs. Happy Homemaker's site where I'm helping Crystal out. I hope y'all swing by because I'll be sharing my recipe for Homemade Granola. A simple granola recipe that is easy to make and tastes so good. Hope to see y'all over there!

Click here for Mrs. Happy Homemaker's site.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Chicken Taco Bowls

I love Mexican food! Although I've been eating it, I know I haven't posted any Mexican food recipes in quite some time. Please don't hate me.

The reason being is sometimes I just don't feel like taking photos before I eat what I make. My hunger overtakes my need for photos. Does that make me a bad food blogger?

So when The Daily Meal and Perdue asked me to create a recipe with chicken, my first thought was this Chicken Taco Bowl. What better way to enjoy chicken than in Mexican food. And what better way to promote Perdue's "farm to family meals" than with this healthy Chicken Taco Bowl!
Chicken, quinoa, fresh tomatoes, avocados, and onions make this one delicious meal in a bowl.

Another reason why I love Perdue chicken!

And this is so easy to make. You cook the chicken in the crockpot so all you have to do when you get home is cook the quinoa and chop the avocado, onion, and tomatoes. Throw it all in a bowl and serve with tortilla chips, sour cream, and cheese.

It's also great for when you want to watch the game in the TV room or eat outside without all the mess of tacos. It's my favorite go to dinner these days when I'm craving Mexican food.

And the kids will never know its good for you too with quinoa, chicken, and fresh vegetables. I'll keep your secret!

I promise I won't wait so long before my next Mexican food recipe. Pinky promise.

The best part about this? You can get a coupon for Perdue chicken here. Just click on the link I just gave you and go to Perdue's page, scroll down, and there is a coupon for $1.50 off your next two Perdue products. It's a winner, winner, chicken dinner!

Chicken Taco Bowls

Recipe by Julie Murphy

A convenient way to enjoy chicken tacos in a bowl without all the mess.

Prep time: 15 minutes
Cook time: 4 to 6 hours (for chicken)
Total time: 6 hours and 20 minutes (includes crockpot cooking time for chicken)
Yield: 4 chicken taco bowls
Ingredients

• 6 cups organic quinoa, cooked
• 1 lb. chicken breast, skinless & boneless
• 1 large can (28 ounces) red enchilada sauce, mild
• 1 can (15.25 ounces) sweet corn, drained
• 1 small can (2.25 ounces) sliced olives
• 1 can (16 ounces) dark red kidney beans, drained
• 2 tomato, diced
• 1 red onion, diced
• 2 avocados, halved and diced
• 1 bag tortilla chips
• Top with plain Greek yogurt or sour cream
• cilantro

Cooking Directions

1. Lightly wipe inside of crockpot with olive oil, wiping off any excess with a clean, dry paper towel.
2. Remove chicken from package and place chicken breast in bottom of crockpot.
3. Pour enchilada sauce over chicken. Stir with a wooden spoon to cover bottom of chicken with sauce.
4. Set to Low setting and cover. Cook 4 to 6 hours at Low setting.
5. After chicken is cooked all the way through, remove from crockpot and place on a clean plate. Using 2 forks, shred chicken. Place shredded chicken back into the crockpot. Place on warming setting.
6. Stir in corn and olives with shredded chicken. Cover.
7. Prepare quinoa as directed on package.
8. After quinoa is ready, mix with drained kidney beans. Add 1 and 1/2 cups into each bowl.
9. Place tortilla chips around the entire edge of the bowls, with triangle points sticking out as shown in photo.
10. Layer 3/4 to 1 cup shredded chicken mix over top of quinoa.
11. Layer 1/2 avocado over quinoa in each bowl.
12. Layer desired amount of tomato and onion over top of quinoa.
13. Top with cheese cubes (as shown) or shredded cheese, plain Greek yogurt or sour cream, and cilantro.
14. Serve with tortilla chips.

*Helpful Hints*

 

- You can use red or black quinoa or a mix of them for a more colorful bowl. I used regular and red quinoa.

- If you don't like quinoa, you can always use rice.

Disclaimer ~ This is a product post for @PerdueChicken. I was not paid for this post. All ideas and opinions are my own.

 

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Shared with: Savoring Saturdays