5 Minute Homemade Hot Chocolate {instant pot, dairy free, paleo}

I thoroughly enjoy my Instant Pot.  I'm not one of those that use my IP every day, but I use it a couple times a week.  I still think it was a great purchase; especially b/c of how it cooks eggs perfectly. 

I absolutely adore Hot Chocolate.  It is one of my favorite drinks, and it always brings fond memories or hot cocoa at my Grandpa's Ranch.  We always had Swiss Miss up there, and it wasn't until a couple of years ago I realized I could, and probably should, make my own.  Well, Hot Chocolate in the Instant Pot makes the job incredibly fast, easy, and oh so delicious.  

This recipe can easily be adjusted for a dairy free diet.  It can also work for vegans and paleo diets as well.  I've enjoyed this drink paleo style, but I actually prefer the milk version.  

However, no matter which version you make this 5 Minute Homemade Hot Chocolate it is fast and delicious.  Enjoy! 

5 Minute Instant Pot Hot Chocolate
Recipe: Alohamora adapted from Paleo Cooking
Active Time: 2 minutes
Inactive Time: 5 minutes
Servings: 3 cups

Ingredients: 
3 c. milk (dairy, almond, coconut, etc.) 
1 Tbsp cocoa powder
2 Tbsp sugar (granulated or coconut palm)
2 Tbsp maple syrup

Optional Toppings: cinnamon, nutmeg, whipped cream (heavy or coconut whipped cream), marshmallows

Directions: 

1. Combine the 4 ingredients in an Instant Pot stainless steel bowl. 
2. Stir to combine everything and secure the Instant Pot's lid, and secure the valve into the "sealed" position.  
3. Set the Instant Pot to Manual and change the time to 5 minutes. 
4. When the time is down, quick release the valve and open it when able. 
5. Either stir to combine everything, or place an immersion blender in the pot to blend the ingredients together. 
6. Serve the hot chocolate drink warm, or keep the warming button on.
7. Top the mugs with any desired toppings. 
8. Store leftovers in a sealed jar in the refrigerator for 3-5 days.
9. Enjoy! 

Happy Delicious and Quick Homemade Hot Cocoa Eating! 

The BEST Roasted Sweet Potatoes and Veggies {healthy, side dish, gluten free}

"Wow!  What is that?" "That smells amazing!" are just a couple phrases I hear each and every time I reheat a bowl of these at work.  The leftovers are amazing, but the fresh out of the oven is even better.  

These Roasted Sweet Potatoes are oven baked, gluten free, healthy, and hands down the BEST way to cook sweet potatoes and veggies.  Seriously, this recipe and the marinade for these veggies is delicious.

Enjoy!  

I, of course, wouldn't say no to any comment love after you taste how amazing these vegetables are. ;)

Roasted Sweet Potatoes and Veggies
Recipe: Alohamora adapted from Elavegan
Active Time: 15 minutes
Inactive Time: 50 minutes
Servings: 4-6 people, but you can add more vegetables to feed more

Ingredients:
3-4 sweet potatoes, washed and chopped
1-2 carrots, peeled and chopped
1/2 onion, chunked
2 Tbsp olive oil or avocado oil
2 Tbsp balsamic vinegar
2 Tbsp soy sauce or Tamari sauce
1 Tbsp Italian seasoning*
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika powder
dash smoked paprika
dash salt/pepper

*Check for Gluten Free

Directions: 

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper, aluminum foil, or a baking mat.  If you are using aluminum foil be sure to spray it with olive oil spray so the vegetables do not stick. 
2. Place all of your vegetables in a medium bowl.  You can add as many vegetables as you want, and any variety of veggies.  Many people will do russet potatoes, and those taste delicious, but I like to be a little bit healthier w sweet potatoes. 
3. In a mug or small bowl mix the remaining ingredients and seasonings together with a whisk or a fork.
4. Pour the sauce marinade over the vegetables in the bowl.  Use a large spoon to coat the vegetables in the yummy marinade. 
5. Pour the coated vegetables onto your prepared pan, and bake for 20-25 minutes at 400 degrees, flip them/stir them and then bake for another 20-25 minutes until slightly crispy and smelling amazing.  This second baking time is crucial. 
6. Remove from the oven and enjoy! 
7. Store leftovers in the refrigerator.  
8. Leftovers are delicious too!  Enjoy! 

Happy Healthy and Delicious Roasted Sweet Potatoes and Veggies eating! 

  

20 Minute Chocolate Ice Cream {Healthy} {Vegan} {Paleo}

Oh man, it has been a week for me.  Last Thursday night I was in a high speed car accident on the freeway and then the other two cars involved in the accident drove away. Not cool!  There was a trip to the ER and a totaled car, but I am luckily and grateful to be walking.  

I also just got back from a family vacation.  We went to Coronado Island, and this is one of my very favorite beaches and towns ever.  If I could afford to live there I would; if I could afford to stay at Hotel Del I would.  There are a lot of "ifs" when it comes to Coronado, but there are some things that aren't even questioned.  

Coronado Island has the best family beach I've been to in California.  Another without a doubt Coronado is the Moo Time Creamery.  The Moo Time Creamery has the absolute best ice cream; I'm not even a huge coconut fan, but I fell in love with the coconut ice cream here the first time I came.  I have since had several different flavors, and I've loved all of them.  The peanut butter ice cream from this trip was amazing!.  If you go to Coronado Island you must stop for a treat at Moo Time Creamery, and if you are really living the dream you'll go there more than once.  They have two locations on the island. 

My kiddos had been requesting a beach trip for months now.  We planned a trip to Coronado and of course planned an ice cream stop as well.  My kiddos have now been introduced the best of Coronado Island; it'll be hard to live up to this family vacation from here on out.  

While on vacation we had really great burgers at Cali O' Burger and the most amazing Veggie Bowl I've ever had (b/c I crave veggies on vacation, and you know that if you follow me on Instagram @alohamoraopenabook) at Kitchen in the Desert Cafe in 29 Palms. 

If you are ever on your way to Joshua Tree National Park you must stop at this restaurant for the most amazing and flavorful food.  It may be in a sketchy location, the back of a Mobil gas station/liquor store, but the food is worth it all.  I also hear the smoothies are amazing as well. 

I crave vegetables when on vacation b/c I never get enough, and when I come home from vacation I always crave healthy food and clean eating.  However, it's a holiday weekend with friends and families gathering.

Memorial weekend is usually a time to remember the sacrifices others have made as well as spend time with loved ones.  When I lived in Denver I always ran the Bolder Boulder, one of my favorite 10k races, on Memorial Day.  Now in AZ I spend time with family and usually cook out on the grill.  Both make for a great day.  

Since we just got home from vacation I'll make sure we are grilling vegetables along with the meat, but I'll also make sure we have a treat.  I always need a treat.

This Healthy Chocolate Ice Cream can be made in 20 minutes and is Vegan and Paleo Friendly.  Basically, it is a diet friendly dessert that you will be absolutely amazed with how delicious it tastes.  This ice cream is rich and chocolaty goodness with no processed sugar or dairy.  This ice cream is one of my favorite treats; I've even been known to bring it to girl's night... and they all loved it as well. 

You should include this quick and easy dessert to your weekend... even if the ingredients sound a bit bizarre. 

Healthy Chocolate Ice Cream in 20 Minutes
Recipe: Alohamora slightly adapted Perry's Plate
Active Time: 20 minutes
Inactive Time: 0
Servings: About 3 1/2 cups

Ingredients: 
2/3 c. almond milk
1/3 c. cocoa powder
4 medjool dates, pitted
1/2 avocado
1/4 c. honey
1 tray ice cubes (approximately 3 1/2 cups)

Directions: 

1. Place everything, but the ice, in a blender (I love my Blendtec) in the order listed and blend until smooth.  Add more honey according to your taste, but I felt 1/4 c. was plenty. 
2. Add the tray, or 3 1/2 cups, of ice and blend until smooth and combined. 
3. Serve right away or freeze in an airtight container and serve within an hour or 2 hours max.  B/c of the avocados I have not trusted to leave this ice cream overnight in my freezer, but I did have a friend who kept it overnight in an airtight container and she said it was delicious still. 
4. Personally, I don't believe in storing it overnight, but I do believe in being gluttonous with this healthy ice cream dessert.  I promise you won't feel guilty, but instead you will feel happy.  

Happy 20 Minute Healthy Chocolate Ice Cream eating! 

Cauliflower Rice {Quick, Easy, and Healthy}

At this time of year, after I've ate far more of my share of candy, am baking up a storm, and all around just eating a bit more sugar and sweets than I should/need I try to eat as many vegetables as I can in an attempt to balance it all.

This Cauliflower Rice is a great way to sneak in more vegetables in kids and adults' diets.  Plus, you can easily substituting a starch, like rice or potatoes, with a vegetable.  

I've used this cauliflower rice alone, addition to a salad, in an easy burrito bowl, under crock-pot chicken, or an addition to a bowl of this banging pumpkin chili.

Basically, this cauliflower rice is awesome!  It tastes delicious, easy to make, faster than regular rice, and you're adding veggies into your diet (which I'm sure we all could use).   

Cauliflower Rice
Recipe: Alohamora
Active Time: 15 minutes
Inactive Time: 15 minutes
Servings: 6-8

Ingredients: 
1 tsp olive oil
2 lb bag cauliflower florets or 4-5 c. grated cauliflower
2 Tbsp lime juice
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
2 tsp chili powder, rosemary, or spice that goes with the meal's flavors


Directions: 

1. Using a grater or food processor dice your cauliflower into pieces.  I have a slicer/shredder attachment for my Kitchen Aid stand mixer, and it works fantastic.
2. In a medium to large bowl with the cauliflower rice add the lime juice and spices.  Stir to combine everything.
3. Heat the olive oil in a large skillet/pan over medium heat.
4. Add the spiced cauliflower to the skillet, and occasionally stir and rotate the rice around the pan to cook it evenly.  Cook the cauliflower rice for approximately 15-20 minutes until the "rice" is soft and cooked thoroughly.  
5. Enjoy rice alone, part of a salad, or as a substitution for rice in any meal.
6. Store leftovers in a sealed container in the refrigerator.  

Happy Healthy Sneaky Vegetable aka Cauliflower Rice eating!