Chocolate Cherry Almond “Bonbons”

Did I just blow your mind? Am I really posting a recipe for bonbons here? Yes, but pay attention – did you happen to notice the quotations around the word “bonbons?” See? You knew there was a catch, right? But have no fear, these Chocolate Cherry Almond Bonbons do NOT disappoint, even with my trickery.

bonbons

Here’s the deal, I love chocolate. So much. It’s true and I crave it. But I know that too much of a good thing isn’t really so good. In an attempt to tame the wild chocolate-craving beast inside, I am always thinking up ways to smartly indulge. You know that I love mini-desserts and these little bonbons fit the bill!

Bonus! This recipe is super easy to make and requires only 3 ingredients! Double bonus! This recipe is totally fun to make and you’ll want to get your kids involved here. Triple bonus! Besides being perfectly portioned, these little bonbons come with some nourishing components! Let me break it down for you…

bonbons

Cherrrrrrrries!

Yes, cherries are the star here. They are so good right now and make the perfect vehicle for the other ingredients hiding inside these “bonbons” (which I’ll get to in a second). Besides being beautiful and tasting so delicious, they are also nutritious! That bright red color signifies antioxidants, which help keep your body’s cells healthy. They also contain potassium, which helps balance the fluids in our bodies and also helps with keeping our blood pressure in check.

bonbons

Almonds!

Yum! Almonds and cherries are the perfect pairing. Almonds are also little nutritional gems. They are a source of unsaturated fat, specifically monounsaturated fats, which improve blood cholesterol levels, which can decrease your risk of heart disease. 

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Dark Chocolate!

Don’t forget the chocolate! And don’t forget to make it dark. Dark chocolate contains powerful antioxidants known as flavonoids. These flavonoids can make skin smoother and softer and protect it against sunburn and UV damage.  Flavonoids also increase blood flow to the skin, providing a natural, rosy glow. Choose the dark stuff  (70% cacao) for the most nutrition. 

Chocolate Cherry Almond Bonbons

Chocolate Cherry Bonbons
Serves 5
These are bonbons you can feel good about - a sweet cherry literally hugs dark chocolate and almonds!
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Ingredients
  1. 15 ripe, sweet cherries, pitted
  2. 1 ounce dark chocolate, chopped
  3. 2 tablespoons sliced almonds
Instructions
  1. Place a small piece of dark chocolate in the pitted portion of each cherry. Place cherries on a microwave-safe plate and cover with a napkin. Microwave on high power for 10 seconds. If chocolate is not slightly melted, return to the microwave and cook an additional 5 seconds at a time until softened.
  2. Remove from the microwave and add 3-4 sliced almonds to the pitted portion of each cherry.
  3. Serve immediately.
Notes
  1. You can buy a dark chocolate bar and chop or purchase dark chocolate chips as well.
Sara Haas, RDN, LDN http://www.sarahaasrdn.com/

You Can Pickle That! Pickled Onions, Cauliflower & Jalapeño.

“You can pickle that!” 

decree Fred Armisen and Carrie Brownstein – from the show Portlandia

Pickled Onions

Perhaps you haven’t seen this episode of one of my favorite shows. If you haven’t, Google it, because it’s hilarious. The premise is that you can pickle anything. And they mean anything from dropped ice cream cones to parking tickets. The skit is genius and I love it. 

Ok, so you can’t really pickle anything, but you sure can pickle a lot of things. And pickled things taste AWESOME! Besides preserving foods, pickling also adds that touch of sour and salty that can really elevate a recipe. It’s way more interesting to taste something that challenges your palate, and pickled foods do just that.

And how do these foods fit with fulfilling the needs of Fertility Friday and the Recipe Redux? Let’s tackle Fertility Friday first.

Pickled Onions

Pickled Onions, Cauliflower and Jalapeños & Fertility Friday:

Perhaps it’s a stretch to combine these concepts, but I really don’t think so. Here’s why – sometimes you have to think “outside the box” when it comes to flavoring your food. Maybe you’re trying to watch your sugar intake or avoid ingredients/food products that are overly-processed or have undesirable additives. I know that’s something I personally am always trying to do. But when you do that, you may find your options start to dwindle. That’s where creativity comes into play – by making your own condiments! No, it’s not hard, and making your own is quite a satisfying experience! Case-in-point, these pickled onions, cauliflower and jalapeños. No weird ingredients here, just simple food that’s super flavorful and delicious. 

Pickled Onions, Cauliflower and Jalapeños & The Recipe Redux:

This month’s Recipe Redux challenge was to creatively “cut” the bounty of produce we’re finding right now and include it in a recipe. Since cauliflower “rice” is such a big deal right now, I decided to give it a try. The result? I loved it! I did! But I wanted to pickle something so badly – then I thought, well, why can’t I pickle that? Ha! Thanks Portlandia! So, that’s just what I did, I pickled some of that cauliflower rice with sliced onions and jalapeños and the result was AMAZING! So catch the recipe for my Pickled Onions, Cauliflower and Jalapeños which includes how to make cauliflower rice. THEN, stay tuned for fun ways to use my pickled onions. Hint – tacos, salads, sandwiches……  

 

Pickled Red Onions With Cauliflower and JALAPEÑO-2

Pickled Onions, Cauliflower and Jalapeño
Serves 4
This pickled veggie combination makes the perfect accompaniment to any of your favorite Mexican dishes!
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Ingredients
  1. 1/2 medium red onion, sliced (about 1 1/2 cups)
  2. 4 cups water
  3. 1 cup grated cauliflower florets (see Note)
  4. 1/2 jalapeno, sliced
  5. 1/3 cup white wine vinegar
  6. 5 black peppercorns
  7. 2 tablespoons lime juice
  8. 1/3 cup orange juice
  9. 1 teaspoon Kosher salt
Instructions
  1. Place the sliced onions in a medium, non-reactive bowl. Heat the water on the stove until boiling. Once boiling, pour over onions. Let sit about 15 seconds then strain the onions in a colander or sieve set over the sink. Once drained, transfer the onions back to the non-reactive bowl and add the cauliflower and the jalapeños. Set aside.
  2. To the now dry pot, add the vinegar, peppercorns, lime juice, orange juice, and salt. Set over medium heat and allow it to come to just a boil, about 5-6 minutes. Remove from the heat and pour over the onions. Stir, then pack mixture down with a spoon. Allow to cool about 20-30 minutes, pack down again, cover and refrigerate.
  3. Let "pickle" in the fridge for at least 2 hours, but overnight is even better.
  4. Remove from pickling liquid and enjoy!
Notes
  1. To make grated cauliflower, or cauliflower rice - Wash and pat dry a head of cauliflower. Remove the leaves and large stems. Using a box grater (with medium grating holes) or a food processor with the chopping attachment, grate/pulse cauliflower until it's the size of rice. Note, one head of cauliflower will make about 4 cups of cauliflower rice.
  2. Portion size: 4 each
Sara Haas, RDN, LDN http://www.sarahaasrdn.com/


Mango Edamame Salad

Eat More Salad + Mango Edamame Salad Recipe

I know, that sounds a little bossy, “eat more salad!” But, I really think you should. Why? Well, because my guess is that you’re not eating as many servings of fruits and vegetables as you should!

Oh, don’t get upset, I’m not mad at you, I’m just trying to bring some awareness to what you’re putting in that body of yours. The statistics back me up when I say that you’re not getting enough – to the tune of that 85% of us aren’t getting our 2 1/2-cup equivalent servings of vegetables each day! Don’t believe me? The newest Dietary Guidelines for Americans discusses our deficit and encourages us to shift to a diet that places more focus consuming vegetables.

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Secondary Infertility – Am I Done?

Are you done having kids?

I get that question quite often. Sometimes it’s an innocent question, other times it feels more judgmental, delivered with a tone that feels accusatory – how could I possibly only have ONE child?  And the question comes from anyone and everyone. From the mom at the playground to the grocery check-out person. And it hurts. Secondary infertility hurts.

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Natural Baby Food Book Review

 

Moms and dads, listen up! This book might just save your life!

How can a book save your life? Because if you’re anything like me, sometimes you are too tired, too over-whelmed and too strapped for time to figure out what to make for breakfast, lunch and dinner. Enter Natural Baby Food by Dr. Sonali Ruder!

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Watermelon with Honey-Lime Ricotta and Pistachios

Watermelon with Honey-Lime Ricotta

Growing up in Indiana, I always looked forward to summer.

What kid doesn’t, right? Summer meant no school and that meant lots of warm days and nights filled with fun. I remember playing so hard that when my head hit the pillow, I almost instantaneously fell asleep. Those thoughts and memories make me smile, because I love remembering how easy and wonderful life was then. Summer to me also meant sweet, delicious fruit. And I loved it all, cantaloupe, honeydew melon, peaches, strawberries and WATERMELON!

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5 Thirst-Quenching Drink Ideas Plus Simple Syrup Recipe

Are you in need of some amazing thirst-quenching drink ideas?

It’s hot and you’re thirsty. You’ve had glass after glass of water, but you’re looking for something with just a little more pizazz. 

It can be a struggle to drink enough water every day and many of us fall short of our water requirement. Instead of thinking “outside of the box” when it comes to water, we continue to grab our glass, stick it under the facet and hurriedly chug it down. Just trying to “get it in.” 

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Blueberry-Walnut Overnight Oats – Redux

Shame on Me!

Who starts a blog post like that? Oh, I do! Why? Because I’m feeling a little bit like a slacker dietitian, because…well…because I’ve NEVER made overnight oats. Nope, never have. I know, crazy, right? Overnight oats are everywhere and everyone claims they’re awesome.  They always look tasty, but I’ve never tried them. When I heard that this month’s Recipe Redux theme was to try a fellow Redux-er’s recipe, I knew I had to try Amber’s Blueberry-Walnut Overnight Oats as my overnight oats “guinea pig.”

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Mexican Spiced Chocolate Yogurt Bowl

There’s something so incredibly delicious about Mexican hot chocolate. If you’ve never had it, you must try it. At first all you taste is delicious, creamy chocolate and then, something special happens – a kick of heat. Oh yeah. It’s unexpectedly tasty and leaves you wanting another sip. That hot chocolate is great, but when it’s summer, I’m not in the mood for hot beverages. How else, then, could I celebrate those flavors? Well, through yogurt, of course – with this Mexican Hot Chocolate Yogurt with Berries.

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