Trendy and Pricey
Fat Bombs, have you heard of them? Those doses of luxurious fat mixtures people are putting in their morning coffee in order to rev up the metabolism? Well, they are here and they’re pretty trendy right now. Which means they can be very expensive.
Usually fat bombs come in powder form, are added to morning coffee and can cost up to $4 serving. What I did here was improve the nutritional value of (already awesome) fat bombs + cut the cost way down–like 75% less than your typical fat bomb serving.
What is the Point?
Great question. Since I try to live the ‘low carb’ or ‘keto’ kind of lifestyle and my carbs are very precious to me, I am always looking for ways to maximize them. That’s where the superfood drink Shakeology comes into play in this recipe (and more broadly, in my life). For just 4 carbs and 53 calories in 1 T of the powder, I get super-greens, anti-oxidant fruits, pre- and probiotics, digestive enzymes, stress-reducing adaptogens and 3 servings of veggies.
Chocolate Cake Batter? Yes, Please
Plus, this recipe tastes like chocolate cake or brownie batter. It really does. I eat mine like a peanut butter cup with a cup of coffee in the morning or as a snack to get through the afternoon. This delicious healthy dessert-like bomb gives me energy, even for my fasted workout, and I don’t crave all the way to lunchtime like I used to.
You don’t need to use Kerrygold brand butter, but do find butter from grass-fed cows. It’s nutritionally superior to other butters, tastes amazing and has the most velvety texture on the palate imaginable.
Cake Batter Fat Bomb
1 T melted Kerrygold butter
1 T melted organic coconut oil
1 T Chocolate Shakeology
Blend. Chill. Devour.
26 g fat
4 g carb
6 g protein
Tend to shy away from dip because it can be so heavy? Or just don’t like it because you don’t dig mayo? I get it. I tend to agree. But I also get tired of salads in the winter and sometimes just want to pack up some fresh veggies for a lunch or put out a nice veggie-dip tray on game day without blowing my meal plan. For moments like those, here’s a healthy but SATISFYING fave “Green Goddess” dip, compliments of the Junior League of San Francisco.
1 cup chopped avocado (about 1 avocado)
3 or 4 anchovy fillets, mashed or 1-1/2 to 2 teaspoons anchovy paste
2 garlic cloves, minced
2 scallions, chopped
1/4 cup fresh basil, chopped
1 tablespoons chopped fresh parsley
1 tablespoon minced fresh tarragon leaves
1/4 cup Greek yogurt
1/4 cup white wine vinegar
1-1/2 tablespoons lemon juice
Combine avocado, anchovies, garlic, scallions, basil, parsley, and tarragon in a food processor or blender.
Add Greek yogurt, white wine vinegar, and lemon juice. Blend until smooth. Serve with crudités (fresh veggies) as a dip, or over steamed green vegetables as a side dish.
Makes 1 and a half cups
*Interested in the lore surrounding this recipe or the origin of its name? According to tradition, The dressing/dip is named for its green color. The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in 1923, when the hotel’s Executive Chef Philip Roemer made it to pay tribute to actor George Arliss upon his hit play, The Green Goddess.
This recipe could have a lot of bi-lines, such as Not Your Grandma’s Sweet Potato Salad or Just Say No to Marshmallow Yam Casserole. But alas, my family affectionately calls it: Sweet Potato Crack.
Intrigued? Here’s how to cook your own stash of crack.
4 medium-sized sweet potatoes, cut into 1-inch pieces
3 T olive oil,
1 T fresh rosemary chopped
1 t ground cumin
1 t ground ginger
ground black pepper, to taste
Himalayan (pink) salt or Kosher salt, to taste
6 T balsamic vinegar
1/3 c mango chutney
2 T honey or agave
2 T Dijon mustard
2 t minced garlic powder (NOT salt)
1/4 extra virgin olive oil
To roast potatoes: mix all ingredients (NOT dressing ingredients) together and roast at 425 degrees for about 30 minutes, or until fork tender and golden brown. Meanwhile, in a large bowl, mix together: 1 cup each of toasted pepitas (pumpkin seeds), dried cranberries or cherries, green onions and roasted red peppers( which you can buy in a jar, or roast and peel yourself). Whisk together. Set aside.
To dress: once potatoes are done, add pepitas, green onions, cranberries and roasted peppers to the sweet potatoes. Incorporate dressing (toss gently!).
To serve: you might not need all the dressing but my family usually uses it all! If you like ‘crunch’ you can add toasted, slivered almonds right before you serve. Serve immediately or at room temp. Leftovers are also great cold from fridge!
Note from my mom: You will never make that mushy sweet potato casserole with marshmallows again.