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1 lb dark chocolate (Trader Joe’s 72% Pound Plus bar)
1/2 – 3/4 cup cocoa nibs
~1 Tbsp sea salt

Directions:

1. Break up the dark chocolate into chunks and place in a microwave-safe bowl. Microwave the chocolate on MEDIUM heat (e.g. power level 5 out of 10) for 5 minutes. Stir the chocolate when there are 3 minutes remaining, then again when there are 2 minutes remaining, then every 30 seconds until the chocolate is just melted. Don’t overheat the chocolate or it will burn. If there are only a few solid chunks left, just keep stirring and the chocolate will melt on its own.

2. Add the cocoa nibs to the bowl and stir well. Pour the chocolate onto a rimmed baking sheet.

Note: The larger the baking sheet, the thinner the chocolate will be. I used a 12″x16″ baking sheet and didn’t fill the entire sheet, but the cocoa nibs prevented the chocolate from spreading too much anyways.

3. Let the chocolate cool at room temperature for 20 minutes then sprinkle the sea salt on top, as little or as much as you like. Now let the chocolate cool completely. I found that it’s best to let the chocolate set at a temperature between 50 and 60 degrees. If you’re house is too warm, it will take forever to cool (but it will set nicely). If you put it in the fridge it will set quickly but not as well (more dried out, tan-colored marks on the chocolate).

4. Break up into random sized chunks.

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

3/4 cup whole wheat pastry flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking soda
1/8 tsp salt
3 Tbsp natural chunky peanut butter
2 Tbsp butter (I used Smart Balance)
1/2 cup packed brown sugar
2 Tbsp granulated sugar
1 tsp vanilla extract
1 egg

Makes about 24 cookies

Instructions:

1. Combine flour, cocoa powder, baking soda and salt in a medium bowl. Remember to lightly spoon the flour into the measuring cup and use a knife to level it off. In large bowl, mix the butter spread and peanut butter until well mixed and fluffy. Add in the sugars and mix until well blended. Add vanilla and egg white and mix well. Stir in the flour mixture until a nice even dough is formed.

2. Place the dough on a sheet of wax paper and shape into a log about 6-8 inches long. Roll up the wax paper and roll the log around to get it more evenly rounded. Freeze for at least 3 hours or up to several months.

3. When you feel like some cookies, preheat the oven to 350 degrees. Place some tinfoil on a baking sheet (easy clean up) and spray with cooking spray. Take the log out of the freezer and cut a few 1/4 inch thick slices (as many as you think you’ll want plus 1), turning the log after each cut to prevent the bottom from flattening. Place on baking sheet about 1 inch apart and bake for 9-11 minutes. Remove pan from oven and let sit for about 5 minutes. Cookies should be crispy on the outside and perfectly chewy on the inside.

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2 lb London broil (top round steak), trimmed of fat
1 can (10.75 oz) cream of mushroom soup (double for more sauce)
1 can (10.75 oz) condensed tomato soup (double for more sauce)
1/2 envelope dry onion soup mix
2 potatoes (optional)

Directions:

Pour the soups and the soup mix into the slow cooker. Stir until mixed. Add the steak to the crockpot and flip over to cover both sides with the sauce. Cover and cook on low for 8 to 10 hours.

Wash potatoes, dry them, stab them several times with a fork, then rub them in olive oil. Sprinkle salt on top and place in the oven at 350 degrees for one hour. Cut in half and smother with sauce and/or beef.

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1 cracker
1 tsp peanut butter (natural, with no added sugar)
1 slice mild cheddar cheese (I used 75% RF Cabot)

Directions:

1. Spread peanut butter on cracker.

2. Top with slice of cheese.

3. Eat.

4. Smile.

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3/4 cup ice cream (Mint Cookies and Cream is a winner)
2 Tbsp creamy peanut butter
1 Tbsp peanuts
2 tsp dark chocolate chips
1/3 banana, in slices
3 mini pretzels, broken up (optional)

Directions:

1. Place ice cream in a bowl. If peanut butter is very creamy, drizzle on top of ice cream – otherwise, microwave the peanut butter in a small dish for 10 seconds before drizzling on top. Throw on the peanuts, chocolate chips and pretzels, then top with banana slices. Place the bowl in the freezer for 5 minutes, then consume.

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1 banana, frozen
2 kiwis, frozen
1/2 cup cottage cheese (no salt added)
1 scoop strawberry protein powder (optional)
2T peanut butter (optional)
splash soy or skim milk

Directions:

1. To prepare the frozen fruit, remove the peel or skin and freeze in plastic wrap overnight.

2. Break up the banana into a few chunks and add it to your blender. Then add the cottage cheese, protein and kiwi, followed by a splash of milk (~ 2-3 tablespoons). Turn on the blender. If you have a Vita-mix then congratulations, this will be a piece of cake! Otherwise you will have to stop your blender a few times and use a large spoon to mix the ingredients around. Blend until a thick and creamy puree is achieved. Use milk as needed to aid in the blending but keep in mind that the more milk you use the thinner it will get.

3. Serve in a large glass or mug. Sprinkle cereal, almonds or peanut-butter-filled pretzels on top and eat with a spoon.

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

1 onion, chopped
12 cloves garlic, minced
1 lb ground beef
1 lb ground turkey
2 (28oz) can crushed tomatoes
1 (12oz) jar salsa
1 (15oz) cans black beans, undrained
1 (15oz) can red kidney beans, drained
2 cups prepared hominy (giant white corn) or frozen sweet corn
1 cup pumpkin puree
1/2 cup creamy natural peanut butter
1 red bell pepper, diced
1 green bell pepper, diced
1/4 cup chili powder
4 tsp cumin
2 tsp paprika
2 tsp coriander
2 tsp dried oregano
1 tsp cocoa powder
1 tsp chipotle chili powder (or chili powder)
1/4 tsp cayenne pepper (more or less, to taste)
1 tsp kosher salt, plus more to taste
Dash of cinnamon

Toppings:
cheddar cheese, shredded
avocado, sliced
scallions, sliced
black olives, sliced
cilantro, chopped
sour cream
hot sauce
homemade tortilla chips

Directions:

1. Add some olive oil to a very large pot and cook onions and garlic over medium-high heat until onions are translucent. Add ground beef and turkey and cook until browned and cooked through. Drain fat from bottom of the pot.

2a. If using a slow cooker, add everything to the slow cooker, stir well and cook on low for 6+ hours. You may want to break “crockpot standards” and stir once or twice throughout the cook time, since this thick chili can burn a little bit on the sides (however, the burnt bits are pretty tasty).

2b. If using stovetop, return the pot to the burner and add everything. Bring to a boil, cover, reduce heat and simmer for at least 2 hours, stirring occasionally.

3. Makes about 16 large servings but freezes well, so stock up! Customize as desired:

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1 loaf of fresh, crusty Italian bread or Baguette
1 lb roast beef (or other deli meat or grilled balsamic chicken)
1/2 lb fresh mutz (aka: muzz, mozz, mozzarella)
1 cup shredded lettuce
1 ripe tomato, sliced
Fistful of roasted red peppers*
Fistful of sundried tomatoes*
Fistful of roasted portabella mushrooms*
Honey mustard, balsamic vinaigrette or Italian dressing
Au Jus or Gravy (optional)

* If your hand is too small to grasp a significant quantity, use a baseball glove or a shovel to measure these ingredients.

Directions:

Step 1 (Construction). Cut off a 6-12″ chunk of bread, depending on your hunger level. Slice the bread lengthwise but don’t cut through the other side. Open the bread and scoop about half of the insides out with your hand (this step is critical for any chance of fitting everything on). Spread the honey mustard or dressing of your choice onto each side of the bread. Pile on the meat. Cut the fresh mutz into 1/2″ thick slices and place on top of the meat. Then layer the lettuce, tomato, portabella mushrooms, sundried tomatoes and roasted peppers on top. Pour gravy on top, if using (and get your bib). Do Not Attempt to Close the Sandwich – if constructed properly, this will be impossible.

Step 2 (Consumption). Slice in half. Attempt to eat both halves. Knife and Fork are permissible.

Nutrition Facts
Serving Size Varies Servings per Batch Between 1 and 4
Amount Per Serving
Calories Do you really want to know?