Tag Archives: Paleo

No Guilt Nutella: Chocolate for Breakfast Goes Legit

You say Nutella, I say…ain’t happening for breakfast in this house.

I grew up in a pre Nutella-For-Breakfast world. We had plenty of heinously unhealthy food, like pop tarts and cocoa puffs. But putting frosting on toast and calling it breakfast wasn’t a thing. Even if it happened (looking at you, chocolate Easter bunnies), it wasn’t sanctioned, let alone encouraged.

My kids grew up in a post NFB world, thanks to brilliant marketing from the Italians, who needed a real game-changer to dress up their melba toast and give their people a reason to get up for breakfast. Still, I did not serve Nutella to my kids. That may help explain why they so easily, dare I say eagerly, transitioned to sleepovers, camp and really any opportunity to leave home. There’s no need to get into my reasoning unless you really want a buzz-kill. I think we can all agree that commercial Nutella is not a solid foundation for the most important meal of the day.

But WHAT IF Nutella was made with no added sweeteners, fat or scary ingredients? What if it was made with the holy trinity of healthy treat ingredients—dates, nuts and cocoa—and nothing much else? Now that would be something I could get behind. And don’tcha know, I have. It’s not just for breakfast of course—it’s for any time you damn well please.

No Guilt Nutella soars past the teenage boy test, the teenage girl test, the man test and the “gimme that spoon I just need a chocolate fix ” test. If you are a Nutella connoisseur you will not be fooled by this, but the concept of a chocolate spread you can eat by the spoonful without a shred of guilt or secrecy may win you over nonetheless. Vegans, Paleos and Gluten-free peeps? Yeah, this is your jive too.

As with last week’s treats, your food processor earns its keep making these. It’s pretty foolproof though, as long as you make an honest attempt to skin the hazelnuts* and then process those babies until they really turn to butter. Be patient. It will happen.

No Guilt Nutella

Ingredients

  • 1 cup hazelnuts (or a mix of hazelnuts and almonds)
  • 1 packed cup medjool dates, pitted (or more, see notes)
  • 2 Tbsp water
  • 3 Tbsp unsweetened cocoa powder
  • ½ tsp vanilla extract
  • 1 Tbsp flavorless oil
  • ¼ tsp salt
  • ½ cup almond milk

Method:

  1. Roast hazelnuts at 350 degrees for 20 minutes. Transfer onto a kitchen towel and roll with your hands to remove skins. (no need to remove skins on almonds, if using)
  2. Puree hazelnuts in a food processor for 8 to 10 minutes until a butter forms. Take the time to do it right! You’ll know when you’ve crossed from ground nuts to butter.
  3. Remove hazelnut butter, and scrape out food processor as best you can. Add dates and water. Puree until smooth and creamy.
  4. Add hazelnuts to date paste and pulse a few times.
  5. Add cocoa, vanilla, oil, and salt and blend. 
  6. With food processor running, slowly pour in almond milk. Scrape down the sides and pulse a few times to blend into creamy goodness.
  7.  

Notes

*To completely remove hazelnut skins (for the smoothest possible spread), boil nuts in a pot of water with few tablespoons of baking soda for 4 minutes. Immediately strain and place nuts in ice water for a minute or so, until the skins peel off easily. You still need to roast the nuts to loosen up all the oils and bring out the flavor. Google will not corroborate this, but I find this process takes a little mojo out of the nuts. I prefer the less perfect/more flavorful roasting and rolling technique. You will stain the dishtowel, but such are the sacrifices we make. See here for a THOROUGH demo.

If your dates are hard, or you are using Deglet dates, soak them in warm water for an hour or two before pureeing.

…and furthermore, depending on the sweetness of your dates and the strength of your cocoa, you may need to add more dates at the end to find your sweet spot. 

I swear the notes are done.

Store leftovers in the fridge, and put your guilt in the rear view mirror!

Breakfast in America, reimagined.

The real thing, at the breakfast table, on the dreaded melba toast, in its homeland.

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Bringing It With Heart: Peacemaking Pepitas

Bringing on the love, and healthy debate.

You can’t please all the people all the time. This is true when it comes to food, and especially when it comes to what people consider “healthy” food. For various reasons, I’ve been flirting lately with both Vegan and Whole 30 ways of eating.

For those of you oblivious to food trends, Vegans avoid all food that comes from something with a face—meat, fish and all dairy, including eggs. The most vigilant Vegans also avoid honey, to protest the enslavement of bees. Whole 30 basically lines up with the Paleos, who embrace “high quality” protein, and especially animal protein. They make the sign of the cross to all grains, beans, processed foods and soy, which means tofu, tempeh, seitan and the like. Paleos blame life’s ills on inflammation, which come from the body trying to deal with sugar, a whole lot of which comes from grains. Vegans embrace grains and beans because without all that Verboten animal protein they get darned hungry.

Vegans are among the most creative eaters, making cheese from nuts, milk from hemp and mayo from chickpeas. The paleos get crafty points too, making pancakes without flour, oatmeal without oats and pizza crust from cauliflower. Martha points for all! Vegans get smug when the topics of obesity and high cholesterol come up; Paleos get smug when the Vegans look wan and tired; and the topic of bacon will polarize a mixed crowd faster than you can say Trump. All of this explains the popularity of the Mediterranean diet, which cuts right down the middle. Mediterranean eaters sit back and watch the show, enjoying a little bit of everything. They snack on olives, guiltlessly savor their dark chocolate and red wine and think, “Ah, yes. Life is moderately good!”

We had a recent health scare in our house, which prompted a close look at nutrition. People showed up bearing delicious, heart-healthy meals, as well as plenty of dark chocolate. It reminded me of how much I love our community and inspired me to tweak Bring It towards the healthier end of the spectrum. Like many of our friends, we lead pretty healthy lives, but there’s always room for improvement.

As discussed above, “healthy” means different things to different people; but, we’ve all got to try to get along in this world, especially at the table, and especially while we striving towards our own healthy, realistic, sustainable way of eating. Most of us just want good, healthy food that won’t break the bank, or take all day and an advance culinary degree to prepare. Fortunately, there are a few things on which all zealots agree, and I like to picture them as overlapping areas of a Venn diagram. The overlapping area of foods to avoid or seriously limit includes sugar, processed foods and, sadly, cheese. The overlapping area of acceptable foods includes greens, colorful veggies and roots, nuts, avocados, fruit (more or less) and coconut in its many forms. So we’ve got a starting point for common ground.

Of course, there will be many things that are beyond the universal overlap of all “healthy” diets. There are also times when you just have to go off the reservation. I’ll point you to those recipes with gusto, even if I’m not making them myself for a while. Case in point are these bronzies that a friend brought over recently. They totally raise the dessert bar, and WILL make you MVG (Most Valuable Guest).

For today, we’re keeping it simple and healthy: Pepitas roasted with sweet/salty coconut aminos. Coconut aminos are soy- and wheat-free, and while they are still a form of sodium, it’s less than straight up salt (a Tablespoon of coconut aminos has 300 mg sodium, the same as in 1/8 tsp salt). Even better, the Paleos turn a blind eye to the main ingredient, coconut sap, which sure sounds like a form of sugar to me. Shhhh! Let’s just enjoy this.

These pepitas are great sprinkled on salad, soup (like this one!) or roasted vegetables or as a snack any time of day.

Peacemaking Pepitas

Tweak the amounts up and down, but for best results don’t crowd your baking sheet. 1½ cups of nuts at a time per sheet is about the max.

Ingredients:

  • 1 cup raw pepitas
  • 1 Tbsp coconut aminos (or more if you’re feeling it)
  • ½ -1 tsp chili powder (optional)

Method:

Preheat oven to 350. Line a baking sheet with parchment paper.

Pour pepitas on the parchment lined sheet, drizzle with aminos and stir them around to coat. Sprinkle with chili powder if using.

Bake for 10 minutes. Stir and check them for doneness. Return to over for 5 more minutes.

Let cool on baking sheet. Store in an airtight container (they get soggy otherwise).

Bringing it:

Warp ’em up! These make an excellent hostess gift or contribution to any feast.

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