Dairy-Free, Dessert, Gluten-Free, Product Review, Snack, Sweet

Cookie Dough Truffles

America’s cookie dough obsession is at an all-time high. If you don’t believe me, Google “DŌ NYC.” Your screen will become inundated by pictures of this new cookie dough shop that functions just like an ice cream store, but with different flavors of cookie dough rather than ice cream. Of course, people were obsessed with cookie dough far before this shop opened in January 2017 but you could say this treat is experiencing a renaissance of sorts.

But if you’re like me and can’t eat gluten, the novelty of cookie dough isn’t as attainable. Here’s where P.S. Snacks comes in. This company out of Washington, D.C. is creating edible cookie dough made with chickpeas, making the treat not only gluten-free but also fairly healthy to eat. When I say this, I swear I’m telling the truth – you would never know this stuff was made from chickpeas. I swear!

Because I’m obsessed with this stuff and I like using it to make even more awesome things, I present to you these Cookie Dough truffles. You won’t be able to stop eating them – that’s a promise.

Level: Easy

Prep Time: 5 minutes
Cook Time: 5 minutes
Rest Time: 15 minutes
Total Time: 25 minutes

Servings: 12-15

Ingredients:
1 container P.S. Snacks Chocolate Chip and/or Peanut Butter Cookie Dough
1 cup chocolate chips
2 tablespoons shredded coconut or whatever toppings you desire!

Directions:

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  1. Line a baking sheet with parchment paper.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Take about 1 tablespoon of cookie dough and roll into a ball. Place on baking sheet.
  3. Put baking sheet in freezer for about 10-15 minutes.
  4. While your cookie dough balls are chilling, place chocolate chips in a microwave-safe bowl.
  5. Microwave chocolate chips for 30 seconds. Remove from microwave and stir.
  6. Repeat this process until all chocolate chips are melted.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. After your cookie dough balls have chilled, roll them in the melted chocolate and place back on baking sheet.
  8. Sprinkle with shredded coconut or any toppings you would like.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Enjoy!

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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Dairy-Free, Gluten-Free, Opinion, Paleo, Product Review, Savory, Snack, Sweet

SnackNation Is The Subscription Box You Never Knew You Needed

I’m one of those strange breeds that genuinely loves grocery shopping. As a matter of fact, I really pride myself on my superior grocery skills. Even if it’s a grocery store I’ve never been in, I have this innate sense for where everything is located. I also usually know exactly what I want going in, so my trips to the grocery store are pretty efficient. I would say it’s a very strange talent.

But recently, I tried out SnackNation and was super impressed because I felt they knew what I was craving even more than I did. SnackNation is a monthly subscription box full of about fifteen snacks curated to your tastes. For example, I can’t eat gluten or dairy, and they designed the box so I could eat everything inside. Previously, they have only worked with businesses, but they’re extending their services to the everyday consumer, and you should be excited.

Photo by Analiese Trimber

Photo by Analiese Trimber

The best part of SnackNation, though, is that they specifically work with smaller, more innovative companies on the market rather than the generic, post-soccer game slop you’ve been eating your entire life. My favorite additions to the box included Truffle Pipcorn, these adorable, tiny popcorn kernels that pack a flavor punch, and Surf Sweet peach rings. It’s insane how good these peach rings taste, even though they are completely all-natural – no artificial dyes, no artificial sweeteners.

If I haven’t sold you on SnackNation yet, you should just go ahead and try for yourself – and you can, for free. They are launching their eCommerce site on November 28, and are giving away a free month’s subscription to their product. Just click here, and you’ll have crazy delicious snacks at your doorstep before you know it. You’re welcome.

In the meantime, visit their Instagram to see all the tasty snacks you could get in your mailbox any moment.

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Dairy-Free, Dessert, Gluten-Free, Paleo, Product Review, Snack, Sweet

Sweet Potato Curry SWAPPLES™ Ice Cream Sandwich

I love shopping locally. This could have to do with the fact that DC has tons of interesting local products, thanks to Union Kitchen, a food incubator located in Northeast DC who now has two locations brimming with startups. I hate picking favorites, but there are two Union Kitchen products I just can’t live without: SWAPPLES™ and Jawea Ice Cream.

SWAPPLES™ are these incredible savory freezer waffles that are entirely made of vegetables. They’re gluten-free, dairy-free, Paleo, vegan…the list goes on. The primary ingredient in these puppies is yucca, a root vegetable that is utilized far more in South America than it is in the US. SWAPPLES™ is changing that. I know your first instinct is to think “blech” when I say it’s a waffle made of vegetables, but I cannot emphasize how amazing these things actually taste.

Jawea produces a line of dairy-free ice creams that use coconut milk as its base, and let me tell you, they know what they’re doing. I would consider myself somewhat of a non-dairy ice cream connoisseur, and I can tell you these treats are the real deal.

Since I love these products so much, it only made sense to combine my two favorite flavors of each – Sweet Potato Curry and Salty Dulce – together in the happiest food marriage known to man: the ice cream sandwich. I know this flavor combo sounds a little quirky, but don’t knock it ’til ya try it.

Recipe created for NOBREAD.

Level: Easy

Prep Time: 2 minutes
Cook Time: 5-6 minutes
Rest Time: 10-12 minutes
Total Time: 17-20 minutes

Servings: 2 ice cream sandwiches

Ingredients:
1 bag Sweet Potato Curry SWAPPLES™
1/2 pint Jawea Salty Dulce Ice Cream
1 cup chocolate chips
1 1/2 tablespoons coconut oil

Directions:

  1. Defrost SWAPPLES™ in the microwave for 10 seconds.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Throw in the toaster, and toast until golden brown.
  3. Grab your cooling rack, and place a sheet of parchment paper underneath.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Remove SWAPPLES™ from toaster, and let cool completely on cooling rack.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. While SWAPPLES™ are cooling, place chocolate chips in a microwave-safe bowl and microwave until melted, stirring every 15 seconds.
  6. When chocolate chips are melted, add coconut oil. You do not have to melt the coconut oil beforehand, since the chocolate will melt it anyways.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. Once SWAPPLES™ have cooled, dip them in the chocolate mixture. You can dip half like me, coat them completely, or even just drizzle the chocolate on top – whatever you want.
  8. Let chocolate cool completely, forming your “magic shell.”

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Place your pint of Jawea Salty Dulce ice cream on its side. Using a bread knife, slice two sections of ice cream that are about 1/2 inch to 1 inch thick. Basically, slice as much ice cream as you want for your sandwich!
  10. Put slice of ice cream onto one SWAPPLES™, and add the other swapple right on top.
  11. Voilá! You have a SWAPPLES™ ice cream sandwich!
    Photo by Analiese Trimber

    Photo by Analiese Trimber

     

Hungry for some SWAPPLES™ now? See where you can buy them here.

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Dairy-Free, Dinner, Gluten-Free, Lunch, Product Review, Savory, Snack

Bacon-Wrapped Sonoran Hot Dogs with Guacamole and Jalapeño Lime Aioli

Guys, I’ve been hiding something from you. It isn’t easy to say this. But, I have to come clean. I, Analiese Trimber, am in love with Applegate. As a blogger and food writer in general, I try to stay product agnostic, but I am an Applegate loyalist and I will be until the day I die. My absolute favorite thing has to be the smoked turkey, and I eat it almost every day for lunch. When I found out they were launching their #cleanerwiener campaign, I ran to the store to stock up on their juicy hot dogs, stat.

Because I’m all for combining as many pork products as possible into one dish, I present to you these bacon-wrapped Applegate hot dogs. And because I was feeling a little festive, I decided to add some guac, Garden of Eatin’ blue corn chips, and my special jalapeño-lime aioli on top. Please do yourself a favor and make these, ASAP.

Level: Easy

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes

Servings: 4 hot dogs

Ingredients:
For the hot dogs:
2 slices bacon
4 Applegate Natural Uncured Beef Hot Dogs
For the guacamole:
2 avocados
1/2 jalapeño, small diced
1 lime, juiced
1 tomato, diced
1/2 lemon, juiced
salt and pepper, to taste
Other hot dog ingredients:
1 handful Garden of Eatin’ Blue Corn Tortilla Chips, crushed
4 gluten-free hot dog buns
For the aioli:
2 egg yolks
1/2 teaspoon salt
1 tablespoon lime juice
zest from 1 lime
1 clove garlic
3/4-1 cup olive oil
1/2 jalapeño

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Slice bacon in half length-wise, so it is half as wide.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  3. Cut a slit in each hot dog, then wrap in bacon and secure both ends with a toothpick.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Place in a cast iron skillet or other type of pan that can go into the oven.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. Cook in oven for about 10-15 minutes, or until bacon on the side in contact with the pan has browned.
  6. Flip hot dogs and cook for an additional 10-15 minutes, again keeping an eye on the bacon.
  7. While the hot dogs are in the oven, start making your guac.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  8. In a separate bowl, mash both avocados until your desired consistency.
  9. Add diced jalapeño, tomato, lemon juice, lime juice, and salt and pepper, and stir to combine.
  10. Set guacamole aside until ready to plate.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  11. Add all aioli ingredients except olive oil to your food processor.
  12. Pulse a few times until ingredients are fully combined.
  13. Once ingredients are combined, turn food processor on and slowly add olive oil in a thin stream until all used, or until aioli is at your desired consistency.
  14. Remove finished aioli to a separate bowl and chill in the fridge, if desired.
  15. Once all components for the hot dogs have been made, toast your gluten-free buns (if desired).

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  16. Place bacon-wrapped hot dog in bun, top with guacamole, crushed Garden of Eatin’ blue corn chips, and drizzle with jalapeño lime aioli.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  17. Serve.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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Breakfast, Dairy-Free, Gluten-Free, Savory, Snack

Savory Rosemary Waffles

I’m the type of person that will almost always choose savory over sweet when it comes to breakfast. But no matter how great eggs and bacon are, they can get kind of boring. Since I am totally behind the game on experimenting with waffles, I thought it was about time and what better way to do so than with my bestie/partner in crime/fellow food blogger Breakfast with Bex who is finally back in DC for good?

Like the food-obsessed people we are, we spent Saturday night concocting the perfect recipe for the next day’s brunch and these waffles did not disappoint. The shining star is hands down the rosemary-infused olive oil, so that is kind of a must.

Whenever I get fresh herbs, I always chop them up, throw them in an ice cube tray and then fill with olive oil so I can have infused olive oils on deck whenever I could possibly need them. You can do this, or you can let some rosemary and olive oil sit together for a few hours. Either way, your waffles will turn out delicious.

Recipe created with Breakfast with Bex.

Level: Easy

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Servings: 7-8 waffles

Ingredients:
1 1/4 cup unsweetened almond or coconut milk
1 teaspoon apple cider vinegar
1 teaspoon rosemary
1/4 cup olive oil
1/2 cup rolled oats
1 3/4 cup all-purpose gluten free flour
1 1/2 teaspoon baking powder
1 pinch sea salt
1 pinch pepper
1 pinch dried basil
1 pinch dried sage

Directions:

  1. Make rosemary-infused olive oil by combining the two ingredients and let sit overnight. Or you can do what I did and combine rosemary and olive oil in ice cube trays and freeze until ready.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Combine milk and apple cider vinegar in a small bowl. Stir to combine and let sit for a couple minutes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  3. Add rosemary-infused olive oil to milk and vinegar mixture, stir to combine.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. In a large bowl, combine oats, flour, baking powder, salt, pepper, dried basil, and dried sage.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. Add wet ingredients to dry and combine until fully incorporated.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  6. Heat waffle iron.
  7. When waffle iron is ready, place batter inside and cook until your waffle iron says they’re done.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  8. When waffles are cooked, place on a cooling rack until ready to eat so they stay crisp.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Top with bacon, egg, cheese and whatever other toppings you desire.
    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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Dairy-Free, Dinner, Gluten-Free, Lunch, Paleo, Savory, Snack

Bacon Seasoned Sweet Potato Fries with Lime Aioli

After eating sweet potato fries in restaurants numerous times, I decided it was time to try my hand at making them. However, I was determined not to bake them. That’s cheating. I wanted real, restaurant-quality fried sweet potato fries. So I bought a tub of palm shortening (because #Paleo), burned myself several times, and ultimately ended up with these delicious, bacon-y, salty sweet potato fries.

The secret is to fry them twice for optimum crispiness. Full disclosure: this was the first time I ever deep fried anything in my life and it’s a little harder than you’d imagine. Just get yourself a cooking thermometer and don’t be too hurt if you add another burn scar to your cooking wound collection. Think of it as a symbol of a job well-done.

Level: Easy

Prep Time: 5 minutes
Rest Time: 30-60 minutes
Cook Time: 6-8 minutes
Total Time: approximately 45-75 minutes

Servings: 4

Ingredients:
For the fries
2-3 large sweet potatoes
5 slices bacon (I like Applegate Organic Sunday Bacon)
1 container palm shortening
salt, to taste
For the aioli
2 egg yolks
1/2 teaspoon salt
1 tablespoon lime juice
zest from 1 lime
1 clove garlic
3/4-1 cup olive oil

Directions:

  1. Peel sweet potato.
  2. Chop ends off of sweet potato, and then chop sweet potato in half horizontally. This will make the sweet potato easier to manipulate while chopping.
  3. Slice your sweet potato halves vertically this time, doing your best to make each slice about 1⁄2 inch wide.
  4. Next cut vertically again, about 1⁄2 inch wide so slices look like fries.
  5. Continue chopping in this way until you’ve sliced all of your sweet potatoes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  6. Place cut fries in a large bowl.
  7. Fill bowl with ice cold water and ice cubes.
  8. Set bowl in the refrigerator for 30 minutes to 1 hour. This process removes starch from the fries so they can get crispy.
  9. While fries are in the refrigerator, add all aioli ingredients except olive oil to your food processor.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  10. Pulse a few times until ingredients are fully combined.
  11. Once ingredients are combined, turn food processor on and slowly add olive oil in a thin stream until all used.
  12. Remove finished aioli to a separate bowl and chill in the fridge, if desired.
  13. After fries have chilled for 30 minutes to 1 hour, remove to a baking sheet lined with paper towels to absorb water.
  14. Pat fries with a towel to get them as dry as possible.
  15. Add container of palm shortening to a medium sauce or sauté pan on high heat.
  16. Using a thermometer, bring the temperature of the shortening up to 350 degrees. If you overshoot this temperature, it is okay because it will go back down once the fries are added.
  17. Once shortening is at your desired temperature, add a small batch of fries.
  18. Let fries cook in oil for 3-4 minutes.
  19. In the meantime, prepare another baking sheet with paper towels to absorb the grease.
  20. Once fries have been in oil for 3-4 minutes, remove to the baking sheet.
  21. Repeat this process until all fries have made it into the oil and onto the baking sheet.
  22. While fries are cooling, add bacon to oil.
  23. Fry bacon for approximately 2 minutes, or until cooked fully. Keep an eye on the bacon, as it can cook faster depending on the thickness.
  24. Remove cooked bacon to another plate lined with paper towels to absorb the grease.
  25. Raise temperature of shortening to 375-400 degrees.
  26. Add fries again in small batches, frying for an additional 3-4 minutes, or until golden brown.
  27. Repeat again until all fries have been fried twice and removed to the baking sheet.
  28. Chop crispy fried bacon as small as possible, ideally to the same size as your salt.
  29. In a large bowl, add cooked fries, chopped bacon, and salt.
  30. Toss until seasoning is distributed over fries.
  31. Remove to a plate and serve with aioli.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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Dairy-Free, Dessert, Gluten-Free, Paleo, Snack, Sweet

Spiced Sweet Potato Truffles

Truffles are an ideal dessert. They’re easy to make, you can make them from just about anything, and they look gorgeous despite minimal effort. I hadn’t made anything similar to a truffle since my cake ball debacle of 2014 (it was a disaster), so I figured it was time to give bite-sized balls another shot.

I searched my pantry for the ingredients I would use for my retribution balls and came across way too many sweet potatoes and a bag of Cinnamon Sweets TERRA Chips. To make truffles you really just need an element of crunch that serves as a binding agent and an element of creamy that mixed together can be rolled into balls and dipped in chocolate, so I said YOLO – let’s make truffles out of nearly 100% vegetables and make them so delicious no one would ever know they’re healthy.

This time I succeeded.

Level: Easy

Prep Time: 10 minutes
Cook Time: 25 minutes
Cool Time: 30 minutes
Total Time: 65 minutes

Servings: approximately 28 truffles

Ingredients:
2 cups mashed sweet potato (yielded from approximately 4 small or 2 large sweet potatoes)
3 tablespoons coconut oil, melted
1/2 teaspoon cinnamon
1 bag Cinnamon Sweets TERRA Chips
2 tablespoons maple syrup
1 tablespoon almond milk
1 bag dark chocolate chips

Directions:

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Place a paper towel over a cutting board for easy disposal and peel sweet potatoes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  3. Cut ends off sweet potatoes and then dice.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Place diced sweet potatoes on baking sheet.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. Drizzle with melted coconut oil, add cinnamon, and mix to combine.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  6. Place in oven for about 20 minutes, or until sweet potatoes can be easily pierced with a fork.
  7. Remove sweet potatoes from oven and transfer to a cutting board.
  8. Mash sweet potatoes with a fork.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Once all sweet potatoes pieces are mashed, remove to a large bowl.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  10. Add bag of Cinnamon Sweets TERRA Chips to food processor. If you don’t have a food processor, add chips to a gallon size Ziploc bag and crush with a rolling pin or bottom of a cup.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  11. Pulse until finely ground.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  12. Add all crumbs except a couple tablespoons to the mashed sweet potatoes. You will be using the remaining crumbs as garnish.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  13. Add almond milk and maple syrup and mix until fully combined.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  14. Place a new piece of parchment paper on your baking sheet.
  15. Form mixture into small balls and place on baking sheet.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  16. Place in the freezer for about 15 minutes, or until firm.
  17. In a medium-sized microwave safe bowl, add chocolate chips.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  18. Microwave chocolate chips until fully melted, making sure to stir the mixture every 30 seconds.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  19. Once fully melted, remove sweet potato balls from the freezer.
  20. Dip a sweet potato ball into the chocolate mixture, using a fork or spoon to make sure it’s completely covered in chocolate.
  21. Place truffle back on the baking sheet, and garnish with your extra Cinnamon Sweets crumbs.
  22. Repeat until all truffles have been dipped in chocolate.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  23. Place back in the freezer for about 15 minutes, and then move to the refrigerator until ready to eat.
    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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