Best Chocolate Bark (EVER)

I recently discovered a recipe that I am completely, 100%, without shame, addicted to.

It is easily better than any candy bar I’ve eaten, and it’s actually good for you.

I’m literally on my fourth pan of this chocolate, and I’m not even going to mention how soon ago I found the recipe.

Healthy enough to supplement your breakfast, this treat is gluten free, vegan, and grain free.

Well, the original recipe is grain free, but I prefer granola in mine. 🙂

Enjoy!

Best Chocolate Bark

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When I make these, I get really creative with them. Cinnamon in the chocolate, sea salt and chia seeds sprinkled on top.

I really like the consistency of dried fruit when it freezes, so I throw a variety on top too. Oh! And granola. I add a generous amount of granola, for a deliciously subtle crunch.

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Now excuse me while I finish off what’s left in my freezer.

Yes. I have a problem. No. I don’t want to talk about it.

Happy eating, my fellow chocoholics.

Love,

a dreamer.

Fried Mushrooms // Baked Onion Rings

Something I’ve been missing so badly are fried foods!

Goodness, I didn’t realize how much I even liked them, until I couldn’t order fried gold on a whim. A luxury I previously enjoyed.

Scanning Pinterest, like I do all too often, I found a recipe for baked gold! Large crisp onion rings, battered with almond meal, corn meal, and ground pepitas.  I was curious as to whether or not “baked” actually tasted near as glorious as its fattening foe “fried”, but much to my surprise, they were stupendous!

Vegan Onion Rings

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**Mine, not as photogenic as the originals, but you know– my mouth didn’t mind!

My only note on this specific recipe, would be to make sure both the organic corn meal and your ground pepitas are both VERY ground. Mine were a bit too coarse and Curly didn’t care for the overly-crunchy texture, I on the other hand, didn’t really notice.

// Secondly, I’d like to share the recipe I drafted for fried Portobello Mushrooms!

Ingredients

  • 1 cup buckwheat (divided)
  • One egg or flax egg
  • ½ cup organic cornmeal
  • 1 large Portobello Mushroom

** Season according to taste, measurements are about how much I used, but I don’t normally measure—

  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • ½ teaspoon garlic, onion powder, basil, oregano, and black pepper
  • ½ cup coconut oil

Directions

  1. Slice mushrooms about half an inch thick, rinse and dry on paper towels.
  2. Set out three bowls. Put ½ cup buckwheat in first bowl and set aside. Scramble egg in second bowl and set aside. Combine remaining ingredients in last bowl (EXCLUDING THE OIL) and mix well, set aside.
  3. Heat coconut oil in a non-stick skillet at about med-high temperature.
  4. Take mushroom slice, dip it in the buckwheat, then in the egg, and lastly, dunk those bad boys in the seasoned, cornmeal/buckwheat mix.
  5. One by one, place the mushrooms in the hot oil. Be careful not to have the oil too hot which will burn the batter. I put the lid on my skillet when working with the remaining slices to avoid oil popping me. Mushrooms are not very liquidy, so you can cook them with the lid on the whole time. Don’t forget to flip! It took about 5 minutes to cook thoroughly.
  6. Cool cooked mushrooms on a paper-towel lined plate.
  7. Now enjoy! I eat them dipped in my Greek yogurt based ranch, the OPA brand from Walmart.

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These just aren’t very photogenic either! Or maybe it is the layer of dried hairspray on my iPhone camera. . I just don’t know. 😉

I also made this with regular mushrooms, and they tasted great. Curly preferred the Portobello style though.

That’s all for now. Have a good weekend.

P.S. It’s my Uncle’s birthday, so shout out to Henry. Happy Birthday!

Love,

a dreamer.