Chocolate Almond Cookies

My mom got this recipe from a  friend of hers in Jerusalem, and decided to make a chocolate, sugar-free version. This was my first time making them on my own, and they're so good!! The best part is that there are only 4 ingredients!







Recipe:

 (Creates about a dozen cookies)

1.5 Cups Sliced Almonds
1/2 Cup Coconut Sugar or Xylitol
2 Egg Whites
1/4 cup Cacao Powder
Optional: Unsweetened Shredded Coconut may be sprinkled on top
Optional: Coconut Oil to grease the baking sheet


Directions: 

Preset the oven to 180˚C, or 350˚F.

Whisk egg whites in a large bowl. Add in the sweetener of your choice, the cacao powder, and the almonds. Stir it all up until everything is evenly wet. 

Grease a baking sheet with coconut oil, or you can line the baking sheet with baking-safe wax paper. 

Scoop tablespoon-sized plops of the mixture onto the baking sheet, and pat them so they are somewhat squished circles, but not flat. You may sprinkle coconut flakes on top at this time, if you wish. 

Bake for about 12 minutes, or until the coconut flakes start to turn brown. 

Then simply peel them off the wax paper, or get a spatula to get them off the greased sheet. 

They are amazing!! :D

Brown Rice & Veggies Mix

I had a ton of vegetables in the fridge that needed to be eaten, and a bag of brown rice in my pantry that I forgot I had, so I put them all together! I added almonds and cashews towards the end for a nice occasional crunch in the mix. :) It was a bit bitter because of the rutabaga and turmeric, but I liked it anyway. See what you think!


Recipe:

 (Creates 2 servings)

1 Cup Brown Rice
2 Cups water
2 Kale Leaves, diced (even the stems, if you'd like)
1 Tomato, diced
1 small Rutabaga, diced
2 Garlic cloves, minced
1/4 Cup diced Yellow Onions
1/2 Bell Pepper, diced
1 Green Onion, diced
1 Handful of Almonds
1 Handful of Cashews
Tumeric
Garlic Powder
Ground Ginger
Rosemary
Basil
Oregano
Pepper
Salt


Directions:

Let the water boil in a medium pot. Once it starts boiling, stir in the brown rice with some salt. Turn the heat down to medium-high and put a lid on the pot, but leave it partially uncovered.

Leave the chopped tomatoes and bell peppers on the side, but throw in the other veggies as you cut them.



Let the rice cook for a total of about 40 minutes, or as the package suggests. Once the rice is done cooking, stir in the tomatoes, bell peppers, nuts and spices.

Let it sit for like 2 minutes to get heated by the rice, and then serve. I
personally like to add the salt and pepper last, once it is served.

Enjoy!