Salted Almond Freezer Fudge!


Yay! Something decadent, delicious and a little bit of a better option than most sweet treats.
This recipe is an adaptation of the Oh She Glows recipe for Freezer Fudge.

http://ohsheglows.com/2013/07/31/seductive-raw-chocolate-walnut-fudge/
Above is the link to the Oh She Glows website. If you have not already checked it out, you must!! It is awesome!!

I adapted this to my salty, almondy taste buds and for my Channel 8 Good Morning CT at Nine segment.

I felt I had to break out the “big guns” because last time I was on Good Morning CT at 9 there was a very nice man making some pretty scrumptious smelling wings! I do not eat meat so as much as the flavors smelled amazing, I was not tempted. However, the staff and guests were lined up to try his wings! I thought… hmmm, a few people always come to sample my healthy vegan options but never a line! Why is there not a line for my carrots and hummus?!?😂😂

I know! Chocolate! I will woo them with CHOCOLATE!!

Not that I am competitive or anything…

Below is the link to the segment on the show. I LOVE my Monday morning on channel 8. So fun and I love that I get to already the healthy word!

http://www.wtnh.com/on-air/good-morning-ct-at-nine/holistic-health-coach-april-godfrey-makes-salted-almond-freezer-fudge/1135364157

I will fast forward to the recipe.

Remember, this is still a decadent treat so be aware of your portions. The ingredients far surpass those of a traditional highly processed fudge or chocolate dessert but make sure you pack in your greens before indulging!

This Salted Almond Freezer Fudge goes REALLY well with a nice glass of red wine! I’m just sayin’…



Salted Almond Freezer Fudge

1/2 Cup virgin coconut oil (room temp. Liquid form)

1/2 Cup pure maple syrup

1/2 Cup cocoa powder

1/4 Cup almond butter

1 Tbsp vanilla extract

1/2 Cup chopped raw almonds

Coarse sea salt to sprinkle
-In a mixing bowl, whisk together liquid coconut oil, almond butter, maple syrup and vanilla until well blended and creamy.
– Sift in the cocoa powder and mix well.
– Add chopped nuts, mix well.
– Pour into a parchment paper lined 8×8 or 9×9 pan.
– Sprinkle Coarse Sea salt to taste.
– Place in the freezer for at least one hour.
– Cut into desired size pieces and store in the freezer.

At room temperature this little slice of chocolate heaven will get very meaty and messy so be sure to serve straight from the freezer.

– Enjoy! Goes great with a nice glass of Red wine!😊

Sassy Spring Rolls with Peanut Sauce


Sassy Spring Rolls with Peanut Sauce


Yum! 8 minute meal for Meatless Monday! Yay! Bring it on!

Refreshing, nourishing, scrumptious and just right for eating healthily when you are in a pinch for time! 

These are total crowd pleasers as well so if you are having company you can “wow” them with these sassy and delicious little gems!

This is an adapted recipe from Sarah Britton. Love her!!

https://www.mynewroots.org/site/2010/04/sexy-spring-rolls-2/
Above is the link to the real deal and below is my altered recipe for a little time saving!! I highly recommend trying the link above if you have extra time! Seriously ah-mazing!!



Recipe:

Fillings:

Anything you would like!! 🤗

I used:

Julienned  carrots

Julienned cucumbers

Finely sliced peppers of all colours

Spinach

Chopped purple cabbage

Avocado slices

Sesame seeds

  • Prep veggies by dicing, slicing and chopping.
  • Set to the side

The Sassy Peanut Sauce:

1/3 Cup peanut butter

1 Tbsp agave

1 Tbsp tamari

I Clove of garlic

Juice of one lime

1-2 Tbsp filtered water

  • Place all of the ingredients in a food processor and blend away!

Rice wraps!

  • Use rice wraps as directed on package.
  • I use a my fave cutting board, only soak a wrap for about 5 seconds and go from there.
  • I like to layer spinach and then sauce as the spinach creates a barrier so the rice wrap does not get soggy where the sauce is.
  • Layer spinach, sauce and everything else, sprinkle with sesame seeds on top and wrap it up!
  • Serve with additional sauce for dipping.
  • Enjoy!

Saucy Zoodles with Vegan “Parmesan”! Bonus Hummus Recipe at the End!


8 minutes meals, here we come!

This Saucy Zoodles with Vegan Parmesan dish is crazy yummy, crazy easy and crazy quick to make!


I love this vegan Parmesan so much! I actually use it on tons of dishes, including sprinkling it on freshly popped popcorn! My daughter loves it on popcorn as well! But I digress…

On to the dish:

Zucchini noodles: sweet, simple and delicious!


Marinara sauce: Your fave kind will do. Whether it is from a jar or homemade. The twist here is that when you are heating the sauce, you will be adding a couple tablespoons of hummus to it! Whaaat?? Yes! Adding protein and a creamy, garlicky richness.


Vegan “Parmesan”: Yum! Made with Cashews, nutritional yeast, garlic and sea salt. Nutritional yeast is packed with protein! Yay!! Add the protein from the cashews and you are sprinkling a little plant based protein power house of goodness on your meal! Keep the extra in the fridge and sprinkle on soups, salads, popcorn… everything!



I made this dish tonight for this blog posts photos and for tomorrow’s Channel 8’s Good Morning Ct at 9, Meatless Monday. As I was making it I was worrying if it might be a bit boring and maybe I should go with something else…

Then after photos I tasted it… then proceeded to scarf down the entire dish! I had forgotten how much I LOVE this dish!

I hope you like it as well!


The recipe:

Saucy Zoodles with Vegan “Parmesan”

2-3 Fresh zucchini 

1-2 Tsp extra virgin olive oil

A jar of your favourite marinara sauce

2-3 Tbsp hummus

1 Cup raw cashews

4 Tbsp nutritional yeast

1 clove of garlic

1/2 Tsp sea salt

  • Make Vegan “Parmesan” by adding garlic and cashews to the food processor. Pulse until finely ground.
  • Add nutritional yeast and sea salt to cashew mix and pulse again until all finely ground.
  • Set to the side 
  • Use spiraliser to make zucchini noodles.
  • Sautéed zucchini noodles in 1-2 Tsp of olive oil over medium to medium/high heat for 3-4 minutes.
  • Heat marinara sauce in saucepan, add hummus and mix well.
  • Plate up your Zoodles, top with hummus-y marinara sauce and then sprinkle with (ample amounts if you are like me) Vegan “parmesan”.
  • Enjoy and come back for guilt free seconds!! ❤️


Classic Hummus

1 can chic peas drained and very well rinsed

1 clove if garlic

Juice of one lemon

2 Tbsp tahini

3/4- 1 Tsp sea salt

5 Tbsp olive oil (or more for consistency)

  • Place all ingredients in the food processor and blend away.
  • Check for consistency, add more olive oil if necessary.
  • Check flavour, add more salt and or lemon juice to taste.
  • This hummus rocks!

Enjoy!

❤️, April

Super Garlicky Broccoli Soup!

Immune boosting, clean eating delicious-ness!

‘Tis the season for super immune boosting! Especially if you are doing any traveling. We just travelled back to the states from Bermuda and it was as though we were traveling in a typhoid capsule! The hacking! The coughing! The sneezing! AND it was the first time that I did NOT travel with our supply of Juice Plus capsules and gummies that I ALWAYS make sure we have!! What was I thinking???

I should have stood up and started handing out my business cards! Can you imagine? “Hello everyone, I cannot help but notice all of you seem deathly ill, perhaps a health coach is what you need! Well, here I am!!”

Long story short, we got sick… all 3 of us! No fun… at all!!

Luckily, I am an immune boosting pro-active junkie! I bulked up our Juice Plus dosage, made homemade “fire water”, kids got elderberry syrup, echinacea and TONS of water, lemon honey tea and love. 3 days, done!

I also PACKED our diets with immune boosting smoothies and soups. Silver lining… I created a couple really rockin’ soups for you all to enjoy! Of course they are sweet, simple and delicious! Crock pot friendly for those on the go and can be frozen for future use!👊🏼 There you have it my friends! Taking over the world from my sick bed 😊🙌🏼🙌🏼


7 ingredients. All clean.

Super Garlicky Broccoli Soup

32 ounces of vegetable stock

4 cups of fresh broccoli florets (very generous cups! Or 2 medium to large heads of broccoli)

One small onion chopped

2-3 cloves chopped garlic

1 Cup raw cashews

2 Tsp Jane’s Crazy Mixed-up salt ( or your fave seasoning salt)

1-2 Tbsp Olive oil

  • In a bowl, cover the raw cashews with water and set aside.
  • Sauté the chopped onion over medium heat, in the olive oil for about 3 minutes.
  • Add the chopped garlic and sauté for about 3 additional minutes
  • Add all ingredients to the crock pot, including onions and garlic but not cashews yet!
  • Put the crock pot on low and set for 4 hours.


If you have a crock pot that has a timer, you can set it in the morning to start 4 hours before you arrive home!

  • When the crock pot has finished, drain and rinse the cashews really well.
  • Add cashews to crock pot.
  • Use an immersion blender to smooth soup or in small batches purée in your blender (let cool a bit first, if using blender and please be careful!)

I added cooked Quinoa and roasted chic peas to mine for serving. It can certainly be served on its own, with crusty bread or piled high  with quinoa! So many options!

And a bonus Monday Mantra clip! Of course can be used any old day of the week!

https://youtu.be/ooeVahPeHQY

Family fun run above! Yay!
Let me know what you think of the Super Garlicky Broccoli Soup!

❤️,

April

Edamame and Spinach Dip with Flax Crackers!

Straight to it friends! This holiday season has been an extreme sport! So I am diving right in!

This is perfect if you are hosting or joining!!


http://wtnh.com/2017/12/18/8-minute-meals-edamame-and-spinach-dip-with-flax-crackers/

Edamame and Spinach Dip

1 Cup shelled edamame beans

1 Cup chick peas drained and rinsed very well

2 Cups  fresh spinach

2 cloves of garlic chopped

2 1/2 Tbsp tahini 

3 Tbsp extra virgin olive oil 

1 1/2 Tsp ground cumin

Juice of one lemon

1/2 Tsp salt

  • Place all ingredients in your food processor.
  • Zizzer, zazzer, zuzz until all creamy and well blended. You may want to scape down the sides a couple times.
  • Use as Dip or topping on everything! 

Flax Crackers

1 Cup ground flax seed

1 Cup ground almond meal

3/4-1 Cup filtered water

1 1/2 Tsp Crazy Janes mixed up seasoning salt or 2 Tsp pesto.

  • Pre-heat oven to 400 degrees.
  • Line a cookie sheet with parchment paper.
  • Mix all dry ingredients together in a mixing bowl.
  • Add the water a little at a time until we’ll mix and moist but not too saturated.
  • Pour mix onto prepared pan and press down.
  • Place a second piece of parchment over the mix. Use a rolling pin to roll out. You want it thin and smooth.
  • Gently peel off top layer of parchment paper.
  • Use a knife to cut wet dough. This will be the shape if the Crackers once cooked and broken apart. I usually just make a “grid” for square or rectangular Crackers. You may also want to sprinkle a little extra salt on top.
  • Place in oven for 20-35 minutes.
  • Check after 20 minutes and watch closely so as not to burn.
  • Let cool before breaking at the “seam” lines make by knife.
  • Enjoy with anything and every thing!!❤️



Wishing you the loveliest, healthiest and happiest this season and every!❤️❤️

April

Seriously Scrumptious Spinach and Sweet Potato Quesadillas!

Seriously Scrumptious Spinach and Sweet Potato Quesadillas!

Friends! Super excited! Today is a win!

Life can throw us curve balls that can come in many different forms! We can choose to learn and grow from our challenges. My health coaching clients are always asking me about eating healthily on a budget. I am always looking for ways to keep nutrition high and costs low but because of a couple curve balls in my direction I have a whole new and extreme appreciation for this! It can be challenging but I am committed to proving it CAN be done! Our health is so important and it all starts with what we eat!

The reason I am delving into this “life situation” topic is because this particular dish for Meatless Monday (well, any day of course!) is nutritious, delicious and so very inexpensive! Yay! It is also super quick and easy to make! Double yay!

People can shy away from committing to healthier choices because of cost concerns  and whilst it can be more challenging I am here to help you. I can fully appreciate, first hand, how challenging it can be but I have got your backs friends!


Let’s start with the health benefits packed into this scrumptious little protein packed power punch of yum!

Spinach: High in niacin, protein (yes! Spinach is a source of protein!), fibre, vitamins A,C and E and lets not forget iron.

Walnuts: An excellent source of omega 3 fatty acids, they are rich in antioxidants as well as the b vitamin biotin (hello healthy hair, skin, nails and HEART!).

Sweet Potato: Filled with beta-carotene, vitamin C, potassium and fibre.

Refried Beans (organic/vegetarian): Glorious beans! Packed with protein, fibre and iron.


When you are feeding your body and your brain, ask yourself, “Is this food fueling me the way that I need it too? Is this food helping me or hurting me?”

http://wtnh.com/2017/12/04/8-minute-meals-spinach-and-sweet-potato-quesadillas/


Seriously Scrumptious Spinach and Sweet Potato Quesadilla 

  • 3 Cups fresh spinach
  • 1 Sweet Potato grated
  • 1/4 cup ground walnuts 
  • 1/2 Onion chopped
  • 1 Clove garlic finely chopped
  • 2 Tsp extra-virgin olive oil
  • Salt and pepper to taste
  • Crushed red pepper optional
  • 1 Can of vegetarian refried beans
  • Tortillas of your choice: flour, corn, gluten-free…

– In a pan over medium heat, sauté chopped onions in the olive oil. Sauté for about 3 minutes.

– Add garlic and grated sweet potato, sauté for about 2 more minutes.

– Mix in salt and pepper.

– Add the spinach and sauté until spinach is tender and beautifully bright green. Remove from heat and add the ground walnuts. Mix well.

– Prepare your choice of tortilla with a coating of refried beans. The thickness of the layer depends on your preference!

– Pile on the spinach and sweet potato mix, to half of the tortilla of choice.


Heat a skillet or pan to medium with a little olive oil in it, Place the prepared tortilla into the pan and fold in half, cook for about 1-2 minutes on each side. Keep an eye on it and flip a couple times.

Warm, hearty, Scrumptious! Remove from pan, cut as you would like! Serve with salsa, guacamole, rice, quinoa… again, the possibilities are endless!


Enjoy your Meatless Monday and or Tuesday, Wednesday, Thursday…

Let me know what you think!!


❤️, April


👆🏼Previous Meatless Monday dish!! 

Hearty Sweet Potato and Carrot Quinoa Bowl with Tangy Lime and Cilantro Dressing

Sweet Potato and Carrot Quinoa Bowl with Tangy Lime and Cilantro Dressing!

I am getting this post ready for tomorrow morning’s Meatless Monday on Good Morning CT at 9 on channel 8! Super exciting!

#edit… here is the clip from the show!!

http://wtnh.com/2017/11/20/8-minute-meals-sweet-potato-and-carrot-quinoa-bowl/


Actually, I am going to be on Channel 8 every other Monday, with super quick and easy but still so delicious, Meatless Monday recipes for you. Super pumped! AND we are sticking to 8 minute meals so the challenge is on! 

Being a busy single parent of 2 wee love bugs keeps me on my toes and I can truly appreciate trying to keep things quick and easy but also delicious and packed with nutrition to keep us all in top form! So hopefully I can take the guess work out of it for you by bringing you amazing plant based whole foods to keep you and your families healthy and happy!

This dish is packed with plant-based protein, it is high in fiber and loaded with vitamins and minerals! These are all top priorities on my check list!

I usually make a big pot of quinoa on Sundays whilst I am prepping foods for the week. This way I can add it to salads, soups or even bake with it as I sometimes do (check out my Blueberry Quinoa Muffins!  http://sweetsimpledelicious.com/traveling-and-eating-well-it-can-be-done/) Preparation is the key to success when you are trying to stay healthy and keep a busy schedule! If it is made and there waiting for you, you will be much less likely to cave to processed sugary foods in a fit of hunger!

People seem to get very concerned over how much protein they are getting and with the combo of Quinoa (a complete protein) and the protein in the black beans it is not a worry my friends! I have got you covered!


I love the colors and flavors in this dish. It is comfort food at its finest and healthiest!

 Hearty Sweet Potato and Carrot Quinoa Bowl

3 Cups pre-cooked Quinoa

1 Sweet potato grated 

1-2 Carrots grated

1 Can of black beans well rinsed

1 Tbsp toasted sesame seeds

1-2 Tsp olive oil

  • In a pan over medium heat add the olive oil followed by the shredded sweet potato and shredded carrot.
  • Sauté for 3-6 minutes until the veggies are tender. They do not have to be mushy, you just want to take the “raw” out of them…
  • Place the pre-cooked Quinoa into a serving dish.
  • Add the sautéed sweet potato and carrot mix to the quinoa, add the black beans and mix.
  • Set to the side

 Tangy Lime and Cilantro Dressing

1/4 cup extra virgin olive oil

Juice if 2 limes

2 cloves of garlic pressed

1 1/2 Tsp cumin

1/2 Tsp turmeric

1/2-1 Tsp sea salt (to taste)

1 Tbsp pure maple syrup

1 Tbsp finely chopped onion

A large handful of fresh cilantro chopped

  • Add all ingredients together and whisk very, very well! Or place in a jar and shake, shake, shake!

Putting it all together!

Pour the dressing over your quinoa salad, toss until all well mixed and all is coated,

Top with the toasted sesame seeds and even a little extra cilantro. 

This dish can be served hot or cold, topped with hummus or guacamole… it is delish in a lettuce wrap or served in a warmed flour or corn tortilla! The possibilities are endless…


Enjoy! Please let me know what you think! 

❤️

April

Chocolate Covered Peanut Butter Bites!

As seen on TV … hehe… I just really wanted to say that!

Here is the link below to Good Morning CT at 9 from Wednesday. 

http://wtnh.com/2017/10/25/8-minute-meals-chocolate-covered-peanut-butter-bites/


I made these super yummy Chocolate Covered Protein Bites with these two lovely ladies, Jocelyn Maminta and Laura Hutchinson.


… and Gil Simmons!

Always such a blast to be on Channel 8, everyone there is just awesome! This time I am very happy to share this super easy, super yummy recipe for Chocolate Covered Peanut Butter Bites. They did not last in the studio for long after the show finished!😊

Just a couple things before we get to the recipe! On the show, I said these are vegan, the chocolate I used to make them on the show was vegan chocolate but just to clarify, if you use milk chocolate or white chocolate they will not actually be vegan. So, if anyone in your life is vegan or has issues with dairy, make sure you use dairy-free vegan chips.

Also they are gluten-free, as long as you choose gluten-free oats.

There, that should about cover it!

I will carry on the the recipe. Please try them and tell me what you think!! 


Chocolate Covered Peanut-butter Bites
Yummy Inside

1 Cup ground oats

3 Tbsp peanut butter

3 Tbsp pure maple syrup

3 Medjool dates

1 Tsp vanilla

1/8 Tsp salt

1 Tbsp coconut oil (liquid form)

1-3 Tbsp water
Chocolate Coating 

1 Cup Chocolate Chips

1 Tbsp coconut oil
Yummy Inside

– In a food processor pulse oats until finely ground.

– Add all other ingredients except the water and process until well blended and a “sandy” texture.

-Add water 1 Tbsp at a time until mixture is just moist enough to squeeze together and stick.

– Roll into small balls, place on a parchment lined dish and pop in the freezer for 20 minutes.
Coating:

– In a small saucepan, melt together the chocolate chips and coconut oil over medium low heat until the chips are almost melted, but not completely melted.

– Remove from heat, keep stirring and using a spoon, roll the protein packed bites from the freezer through the chocolate.

– Place on Parchment lined covered freezer storage container.

– Place in the freezer. Move to the fridge 20 minutes before serving!

Enjoy!!

Oh, and they go really nicely with a little glass of red!😉🍷💃🏻

Spiced Pumpkin Chia Pudding!

So fun!


So so much fun! 

I was lucky enough to be on Good Morning Connecticut at 9 on channel  8 today with Jocelyn Maminta and Laura Hutchinson! They are both awesome by the way!

 I was featured on their “8 Minute Meals” segment. 

I wanted to make something that is quick and easy, inexpensive, gluten-free and vegan… oh, and I also wanted to reflect this beautiful Autumn season (my fave!)  through the foods that I chose! Easy Peasy!

I love love spiced Pumpkin (NOT the Starbucks kind!😜) during this season of changing weather and changing landscape. As the weather changes so do our cravings. We tend to want hearty and comforting foods… think Thanksgiving dinner…

My Spiced Pumpkin Chia Pudding is a healthier option to your traditional pumpkin pie. It is loaded with protein, fiber and natural sweeteners so you can take the guilt of using highly processed sugars off your plate. All of that gorgeous sweet pumpkin taste but with no gluten and no dairy!


Quick and easy! Delicious as well, of course!

Here is the link to the segment! http://wtnh.com/2017/10/10/8-minute-meals-pumpkin-chia-pudding/


Try it! Let me know what you think!

Also there is this super awesome event coming up!!

If you are in CT or close enough, it is going to be a fantastic day! Empowering, enlightening and inspiring!

Again, this post is short and sweet. Some posts may even seem rushed. Life has been an extreme sport this past year and a half and I am starting to come up for air. This means I am going to be revamping and refocusing on sweetsimpledelicious.com!

You will be begging for these short posts again! 😜😝

Thank you all so much for following my blog and being a part of this sweet, simple and delicious journey with me!

Much love,

April

❤️

My Very Awesome Veggie Burger!


Look at this colour! Seriously…  no filter!

I really get way too excited about food! But look at these colours straight from nature!

I have been on a quest to create a yummy veggie burger for a very long time. Some have been good, some… well… not so good😝!

 After a long journey with beans, veggies and herbs I have created what I think is a super yummy and aesthetically pleasing vegan veggie burger! Whilst the latter is not really that important, it IS a bonus!

The Ah-mazing colour of My Very Awesome Veggie Burger comes from beets. beet roots are packed with vitamin C, help fight inflammation and are high in fibre.


Chick peas pack an awesome plant based protein punch along with fibre and folate. The Quinoa added to these babies is another plant based protein power house and all of these flavours come together so beautifully! Add in a little more fibre and protein from the almond meal and we are ready to rock nutritionally!

I like that this veggie burger looks a little different and tastes a little different to your average veggie burger. The spices marry so nicely into the family of texture and colour from the beets, chick peas and quinoa.

I have been obsessed with them and served them a few different ways. 

  • Over salad, topped with avocado with a side of roasted sweet potatoes and asparagus.
  • On a bun, more traditional style with fries.
  • In a wrap with coleslaw… really yummy!
  • Broken atop Creamy Cashew Cauliflower soup!



I also put the extras in the freezer for future. Awesome right? Future Very Awesome Veggie Burgers on hand. 

Okey doke my friends, let’s move on to the recipe:


My Very Awesome Veggie Burger

1 Beet Root peeled and chopped into cubes

1 Can chick peas drained and well rinsed

1 1/4 Cup cooked Quinoa (I like to cook in Veggie broth for this recipe)

1/2 Cup almond flour

3 Tbsp chopped onion

1-2 Cloves of garlic chopped or pressed

1-2 Tbsp olive oil

2 Tbsp vegetable broth

Juice of 1/2 lemon

1 1/2 Tbsp tamari

1 Tsp turmeric

1 Tsp cumin

1/2 Tsp salt

Sprinkle of cayenne

Fresh cilantro

  • Pre-heat oven to 350 degrees.
  • Line a baking sheet with parchment paper.
  • Sautée onion in the olive oil over medium heat for 4-5 minutes.
  • Add crushed garlic and sautée for 2-3 minutes longer. Remove from heat and set to the side.
  • In a food processor add beat root, chick peas, lemon juice, vegetable broth and tamari. Process until smooth.
  • Add almond flour, onions and garlic. Pulse until combined.
  • Add all dry spices and blend until well mixed.
  • Transfer beautiful pink mixture into a mixing bowl and add cooked Quinoa and chopped fresh cilantro. Mix until well blended.
  • Using a large spoon, scoop the mixture onto prepared baking sheet and shape. Usually around clementine to orange sized rounds depending on the size you would like them to be.
  • Press down slightly.
  • Bake for 20 minutes then flip and bake for 15-20 minutes. Check after 15.

I prefer my veggie burgers moist but some prefer them a little more well done so if you are like me take them out tender, if not just keep an eye on them.

Serve as your mood suits and enjoy My Very Awesome Veggie Burger plant based protein blast of goodness and beauty.



Let me know what you think! I ❤️❤️ hearing from you!

❤️, April