Two Ingredient Healthy Chocolate Mousse

Ingredients:

  • 1 cup egg whites
  • 140 g dark (70% cocoa) chocolate chips

Directions:

Melt chocolate slowly over a water bath until smooth and set aside to cool off.  In a large bowl, whip egg whites until they form stiff peaks with an electric mixer.  Check that the chocolate has cooled down – it should not be warm to the touch or else chocolate may seize up and you will wind up with grainy mousse.   Gently fold melted chocolate into whipped egg whites using a soft spatula. Using 4 smaller cups or bowls, divide the mixture up, stirring between each pour, the chocolate may sink to the bottom a little bit.  Put in the fridge to chill overnight (if you can wait that long to eat it).

Optional: Add a tsp of hot chili powder during the last step for fun.

White Bean Chicken Chili Soup

Ingredients:

  • 6 cups chicken broth (or bone broth)
  • 2 – 15.8 ounce cans of cannellini beans (I used a can of chickpeas – they work too)
  • 1 tsp parsley
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp paprika
  • ¼ tsp cayenne pepper
  • ¼ tsp black pepper
  • pinch of sea salt
  • 4 tablespoons olive oil (divided)
  • 1¼ pound chicken breast, cubed small (I like to do this with shredded chicken)
  • 1 cup white or yellow onion, diced
  • 1 cup chopped mushrooms
  • 4 cloves garlic, minced
  • 1 jalepeno, minced
  • handful of fresh sage, and cilantro

Directions:

  1. In a large pot, add broth and beans and bring to a boil.  Add seasonings and reduce heat to simmer.
  2. In a medium pan warm 2 tablespoons of oil and add cubed chicken and cook for about 4-5 minutes.
  3. Add chicken to simmering stock.
  4. In the chicken pan, add garlic, onions, jalepeno and mushrooms with the remaining 2 tbsp of olive oil and saute until onions are translucent.
  5. Rough chop cilantro and sage and add to onion, garlic and jalapeno mixture. Saute for a minute or two, add to the stock pot.
  6. Let the entire thing simmer on low for another 30 minutes or more. The longer you simmer the thicker the soup.  I added a couple tsp of gluten free flour to thicken.

Sweet Potato Hash Muffins

Ingredients:

  • 12 large eggs
  • 1 sweet potato, peeled and grated
  • 3 tbsp gluten free flour or almond meal
  • Sausage or ground turkey
  • Salt & pepper to taste
  • 1 tsp smoked paprika
  • 1/2 tsp sage
  • chives, for garnish

Directions:

In a skillet, brown sausage or turkey and drain excess liquid. Set aside.  Preheat oven to 375 degree. Line a muffin tray with cupcake liners or spray generously with cooking spray or coconut oil.

In a bowl, combine sweet potato, 1 egg white,  flour, salt, pepper, sage and paprika and mix well.  Add to skillet you cooked the sausage in and brown for 4-5 minutes.  Spoon a heap into each muffin hole and flatten with the back of the spoon.  Once they are all filled, crack one whole egg into each muffin.  You will have one empty for the egg you used. Sprinkle again with smoked paprika, salt and pepper.

Bake for 20-25 minutes until egg looks cooked through.  Let cool.  If the bottom of your muffins is still looking uncooked, place them in your used skillet for a minute or two to brown off the bottom.  Garnish with chives. Store in an airtight container in the fridge for 1 week.