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holiday diys in a jar gingerbread hot chocolate

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holiday diys in a jar gingerbread hot chocolate

Get creative with your hot chocolate and add a delicious mixture of spices to make it taste like Gingerbread! It’s vegan, paleo, and gluten-free friendly. SCORE! 

I am currently sitting in the back seat of my parents Jeep en route to Chicago for the Thanksgiving holiday. One of the best parts about my job, is that I can do it anywhere. One of the worst parts about my job is that I can do it anywhere. You get my drift? AKA…disconnecting from work stuff when I’m on vacation is harder than it looks when you have everything at your finger tips at all times. 

I really hope that I am laying in a hammock in Tulum, Mexico right now WITHOUT my phone in hand. This girl needs a major technology break and that’s my plan this week while I’m in Mexico! Most of the “vacationing” that I do is usually Fit Foodie Finds related, so it’s really not letsdisconnectfromlifeandbepresent vacationing. This trip however, is not sponsored by anyone but myself. I’ll still be sharing on social media here and there so I can rub it in your face that I’m drinking daiquiris all day. JKJKJKJK. 

Get creative with your hot chocolate and add a delicious mixture of spices to make it taste like Gingerbread! It's vegan, paleo, and gluten-free friendly. SCORE!

Ingredients for holiday diys in a jar gingerbread hot chocolate

  • cocoa powder
  • coconut sugar
  • ground cinnamon
  • ginger powder
  • allspice
  • ground cloves
  • almond milk

Before I left for my 2 week excursion, I consulted with my sister about what books I should read while I’m away. The woman is a book master. I mean, she is on her 28th book of 2015. I’ve read a total of 1 (Elanor and Park). Hopefully by the end of this trip that number will be at least doubled. Shell told me to bring Me Before You and Landline, but unfortunately I didn’t have time to go to Barnes and Noble. Instead- I brought Water for Elephants I know it’s been out for a while, but obviously I haven’t read it yet. Duh.

So this hot chocolate. If you are sick of tea or don’t like coffee…you need this in your life. Like stat. 

Get creative with your hot chocolate and add a delicious mixture of spices to make it taste like Gingerbread! It's vegan, paleo, and gluten-free friendly. SCORE!

Just imagine dunking a giant gingerbread man into a cup of this stuff.

HUBBA HUBBA YES PLEASE. 

The best part is, all you need are a few ingredients and like 5 minutes of your time! This hot chocolate is paleo and vegan because it’s made with dairy free milk and coconut sugar. Huzzah!

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Get creative with your hot chocolate and add a delicious mixture of spices to make it taste like Gingerbread! It's vegan, paleo, and gluten-free friendly. SCORE!

holiday diys in a jar gingerbread hot chocolate

  • Author: Lee Hersh
  • Total Time: 5 minutes
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Ingredients

Scale
  • 3 tablespoons cocoa powder
  • 3 tablespoons coconut sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ginger powder
  • ⅛ teaspoon allspice
  • ⅛ teaspoon ground cloves
  • 2 cups unweetened almond milk

Instructions

  1. Place all ingredients in a small sauce pan. Turn to medium/high heat and stir for 5-7 minutes, or until all of the chocolate has dissolved.
  2. Serve with dairy-free whipped cream and a sprinkle of coconut sugar
  • Cook Time: 5 minutes

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Share a photo and tag us — we can’t wait to see what you’ve made!

Be a homemade gift giver this year and throw the ingredients for this Gingerbread Hot Chocolate in a jar for a loved one or two! How cute is the little jar I found? CRATE AND BARREL I LOVE YOU.

Get creative with your hot chocolate and add a delicious mixture of spices to make it taste like Gingerbread! It's vegan, paleo, and gluten-free friendly. SCORE!

Don’t forget to hop on over to The Healthy Maven for her DIY Holiday in a Jar Recipe this week. She made a delightful Aroma Therapy Candle, which I hope she’s giving me for Christmukkah this year.

Who doesn’t love candles? These Homemade Aromatherapy Candles make the ultimate relaxation gift and the perfect use for all of those old mason jars. You just need wax, wicks and essential oils.

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GRAIN-FREE PEANUT BUTTER BLOSSOMS

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GRAIN-FREE PEANUT BUTTER BLOSSOMS

Looking for a healthy peanut butter blossom recipe? I made a few healthy modifications in a classic recipe to bring you the most delicious and easy grain-free peanut butter blossoms of the season!

GRAIN-FREE PEANUT BUTTER BLOSSOMS

Peanut buttttttttter cookies are my all time favorite! My mom is a genie when it comes to making pb cookies…ask anyone in my family! We make them all year round and around Christmas-time, we stick a Hershey’s Kiss in the middle for a little extra love.

Hey! One time…Davida and I filmed a video at her house making her famous Peanut Butter Cookies. So much love for pb cooks! 

GRAIN-FREE PEANUT BUTTER BLOSSOMS

This recipe is kind of a mash-up of a few grain-free cookies I already have on Fit Foodie Finds: my Paleo Cashew Butter Cookies and my Grain-Free Protein Peanut Butter Cookies. They’re made with no refined-sugars, no gluten, no flour, and no oil! Technically if you switched the peanut butter for cashew or almond butter, you could call them paleo.

In my mind…they’re paleo.

They’ve got eggs in them and they need eggs in them. Lo siento vegans! 

GRAIN-FREE PEANUT BUTTER BLOSSOMS
GRAIN-FREE PEANUT BUTTER BLOSSOMS

Happy hump day! 

I hope you take a day out of this month and whip up like 16,000 holiday cookies because that’s what December is for!

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GRAIN-FREE PEANUT BUTTER BLOSSOMS

GRAIN-FREE PEANUT BUTTER BLOSSOMS

  • Author: Lee Hersh
  • Total Time: 17 minutes
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Ingredients

Scale
Wet
  • 1 cup creamy peanut butter, unsalted (if you’re using salted, omit additional salt from recipe)
  • 2 eggs, large
  • 1 teaspoon pure vanilla extract
Dry
  • ⅔ cup coconut palm sugar
  • 1.5 tablespoons coconut flour
  • 1 teaspoon baking soda
  • pinch of teaspoon sea salt
  • 20 dark chocolate Hershey’s Kisses

Instructions

  1. First, preheat oven to 375ºF and spray a cookie sheet with coconut oil cooking spray.
  2. Place peanut butter, eggs, and vanilla extract in a large bowl and mixed until combined.
  3. Then, add in dry ingredients and mix until combined.
  4. Using a tablespoon cookie scoop, scoop out a HEAPING scoop of dough and roll between your palms. Place on cookie tray and press down flatting the cookie just a bit.
  5. Bake at 375 for 11-13 minutes or until the cookies begin to brown on the sides.
  6. Remove from oven and immediately place a Hershey’s Kiss in the center of the cookie and sprinkle with some sea salt. Let cool for at least 30 minutes
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes

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Raw Lemon Coconut Cheesecake Bars

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Raw Lemon Coconut Cheesecake Bars

I feel like it’s been a million years since my boggling babez (literally what we refer to each other as) have done a group post! I can’t believe we started doing these posts almost 2 years ago. WHERE THE HECK HAS TIME GONE? Gina, Davida, Lexi, Britt, Taylor, and I are back to share some recipes that require NO BAKING. Seriously these ladies inspire me so much and keep my creative juices flowing! I still haven’t met Lexi or Taylor in real life. One day the time will come.

Chocolate Caramel Banana Ice Cream Bars from Eating Bird Food

Raw Walnut Brownies from The Healthy Maven

4 ingredients is all you need to make these Raw Walnut Brownies. They’re gluten-free, vegan, paleo and refined-sugar-free but still taste incredible! Plus they take just 5 minutes to whip up.

Chocolate Caramel Banana Ice Cream Bars from Eating Bird Food

A healthy frozen treat, these banana ice cream bars are topped with date caramel, sprinkled with walnuts and coated with a crunchy chocolate magic shell. They’re absolutely delicious, vegan, gluten-free and paleo!

Chocolate Caramel Banana Ice Cream Bars from Eating Bird Food

Frozen Salted Almond Joy Bars from Food Faith Fitness

These salty-sweet, super easy, no-bake bars taste like a frozen Almond Joy! They’re the perfect healthy summer treat that’s paleo and vegan friendly!

Frozen Salted Almond Joy Bars from Food Faith Fitness

Chocolate Cranberry Puffed Millet Cookies from Running to the Kitchen

These puffed millet cookies are a no bake treat coated in dark chocolate and filled with dried cranberries and toasted macadamia nuts.

Chocolate Cranberry Puffed Millet Cookies from Running to the Kitchen

Easy Kiwi Pops from Lexi’s Clean Kitchen

Description: Easy, customizable, and totally perfect for the summer months these Kiwi pops or bites are coated in chocolate and drizzled with your favorite toppings!

Easy Kiwi Pops from Lexi's Clean Kitchen

So what did I make?! Lemon Coconut Bars made with a raw cashew crust and they’re AH MAY ZING. Want to know a secret? The crust is actually based off of FFF’s Copycat Cashew Cookie Larabars. 

These raw Lemon Coconut Cheesecake Bars are naturally sweetened, gluten-free, vegan, paleo, and a perfectly refreshing dessert! 

The coconut lemon filling is very cheesecake-like. I’ve been meaning to make one of Minimalist Baker’s Vegan Cheesecakes…and this recipe is definitely inspired by Dana! It’s a coconut cream and raw cashew base sweetened with honey and flavored with lemon juice. SOOOOOOOO good…I just wanted to eat it right out of the food processor.

Oh wait, I did.

Ingredients for Raw Lemon Coconut Cheesecake Bars

  • pitted medjool dates, packed
  • raw unsalted cashews
  • sea salt
  • raw cashews, soaked
  • coconut cream
  • coconut oil
  • honey
These raw Lemon Coconut Cheesecake Bars are naturally sweetened, gluten-free, vegan, paleo, and a perfectly refreshing dessert!
These raw Lemon Coconut Cheesecake Bars are naturally sweetened, gluten-free, vegan, paleo, and a perfectly refreshing dessert!

These are best eaten straight out of the freezer or fridge. If you eat them frozen, they are like an ice cream bar and if you eat them partially thawed from the fridge, they’re more like cheesecake! It’s all about preference people.

What’s my choice? FREEZER.

These raw Lemon Coconut Cheesecake Bars are naturally sweetened, gluten-free, vegan, paleo, and a perfectly refreshing dessert!
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These raw Lemon Coconut Cheesecake Bars are naturally sweetened, gluten-free, vegan, paleo, and a perfectly refreshing dessert!

Raw Lemon Coconut Cheesecake Bars

  • Author: Lee Hersh
  • Total Time: 7 hours
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Ingredients

Scale

For the Crust

  • 2 cups pitted medjool dates, packed (~20)
  • 2 cups raw unsalted cashews
  • ⅛ sea salt (or more, to taste)

For the Lemon Coconut Filling

  • 2 cups raw cashews, soaked
  • 1 cup coconut cream
  • 2 tablespoons coconut oil
  • 2 tablespoons honey
  • juice from 1 lemon (~1/3 cup)
  • pinch of sea salt

Instructions

  1. First, place two cups of cashews into a medium/large size bowl and cover them with boiling water. Let them soak for 4-6 hours or over night. These cashews are for the filling.
  2. Next, place crust ingredients (pitted dates, raw unsalted cashews, and salt) into a high-speed food processor and process until crumbly.
  3. After ingredients are blended, spray a 9×9 inch pan with coconut oil cooking spray. Gently press crust evenly into the bottom of the pan. Set aside.
  4. Once cashews have soaked for the appropriate amount of time (cashews should be soft and squishy) place all ingredients for the lemon filling (except coconut oil) into a high-speed food processor and blend until smooth.
  5. When ingredients are mixed well and the filling is a smooth consistency, add coconut oil and mix one more time.
  6. Pour filling contents on top of crust. Spread evenly with a spatula and place pan into the freezer for 1-2 hours to set.
  7. When bars are hard and ready to eat. Remove from freezer, top with shredded coconut and lemon zest.

Notes

*Store bars in the freezer for more of an ice cream bar texture or un the fridge for more of a cheesecake texture.

  • Prep Time: 7 hours

Nutrition

  • Serving Size: 1/9
  • Calories: 269
  • Sugar: 12
  • Fat: 18
  • Fiber: 2
  • Protein: 6

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

These raw Lemon Coconut Cheesecake Bars are naturally sweetened, gluten-free, vegan, paleo, and a perfectly refreshing dessert!

Happy HUMPPPPIE DAY.

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SALMON BEAN BURGERS

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SALMON BEAN BURGERS

I’ve been hit with the “I don’t feel like going to class” bug. I’m just not motivated. I don’t particularly enjoy writing papers or taking quizzes..much less walking 2 miles to class in sub-zero weather. However, I do like learning. If only I could just listen and not participate or do any additional work. I may or may not be blogging while in class right now…

Okay I need to get a grip and stop complaining. I think it’s this weather though. I’m really just craving some sunshine and a warm breeze? Maybe an April shower. Heck, I’d take anything above 32 degrees at this point.

Anyways. On to some good eats  I originally planned on making hummus, inspired Chef Katelyn, but then I realized I didn’t have half the ingredients. Back to the drawing board. What can I make with garbanzo beans that is creative, filling, and delicious?

soup? nah…

salad? mmm nope.

Remember when you were a kid…”Mom we have NO food.” That’s how I felt today.

I rummaged through my cabinets and fridge and just wasn’t feelin’ anything I found. And then. I did the unthinkable..I opened the freezer.

Okay I’m really bad at trying to make a story sound suspenseful…but anyways, I forgot I bought some frozen salmon filets which I realized would be perfect paired with garbanzo beans to make some homemade salmon bean burgers.

This is what I came up with…

Not bad for a spontaneous recipe.

Salmon Bean Burgies

  • Makes 4 hockey puck sized patties: serves 2
  • 3/4C garbanzo beans, canned
  • 1/4C cooked quinoa
  • 4 oz. steamed salmon
  • 1T egg whites
  • spices: garlic salt, cumin

Directions: In a medium sized bowl, mash together all ingredients. You may need to add a bit more egg white depending on how well your mixture is holding together. Separate mixture into 4 patties, packing each one together in the palm of your hands. Next, heat ~1/2T olive oil on medium heat in a medium sized sauce pan and saute you patties for about 2 minutes per side.

Salmon Bean Burgers
Salmon Bean Burgers

Mr. Aged Balsamic topped off my Salmon Bean Burgies. Nothing but perfection ladies and gents. 

Salmon Bean Burgers

I love mixing sweet and salty. Aged balsamic vinegar is very sweet and much thicker than the normal balsamic vinegar. I heard you can even use this stuff to top fruit and ice cream!

Hokey Doke. It’s time for me to listen. I’m really bad at multitasking.

What is your go-to meal when you “have no food?”

How do you stay engaged with school or work?

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Black Bean Quinoa Veggie Burgers

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Black Bean Quinoa Veggie Burgers

What I really like about this recipe is that it matches the color scheme of Fit Foodie Finds. I totally planned that…

Black Bean Quinoa Veggie Burgers

What’s in em? Exactly what the post title says: Black beans + Quinoa + Veggies + Other Random Stuff + Toppings Galore

Black Bean Quinoa Veggie Burgers

Ingredients

  • 1 can black bean, rinsed and drained
  • 1/4C aged balsamic vinegar
  • 1 large egg
  • 1/4 – 1/2C garbanzo bean flour (or any kind of flour)
  • 2C cooked quinoa
  • 1/2 large onion, finely chopped
  • 1 zucchini, finely chopped
  • bell pepper, finely chopped
  • 2t cumin
  • 1/2t chili powder
  • 1/4t salt
  • 1/4t pepper

Method

  1. Begin by pureeing black beans and balsamic vinegar in a small food processor, set aside.
  2. Next, finely chop your vegetables and mix together in a large bowl. Add in cooked quinoa, pureed black beans, and spices.
  3. Then, depending on how soft your  batter is, gradually add in garbanzo bean flour. I started with 1/4 cup and then added more because it was still too soft.
  4. Next, refrigerate mixture for ~30 minutes or over night, to harden it up a little bit.
  5. At this point you should be able to form them into patties. Mine were around 1 inch thick. I individually wrapped my in plastic wrap so I could make them throughout the week, so this step is optional.
  6. To cook your patty, coat a medium-sized pan with EVOO and heat on LOW/MEDIUM heat and cover. You’ll want to let each side cook for about 3-4 minutes. Be careful when you flip, they are fragile little things!
Black Bean Quinoa Veggie Burgers
Black Bean Quinoa Veggie Burgers

What is a burger without toppings? We (Carly (Hey Chuck!) and I) were craving a “California” style burger so we added sliced avo, tomatoes, and a little bit-a feta.

Black Bean Quinoa Veggie Burgers

You can definitely sandwhich these burgers in a hamburger bun(I recommend whole wheat), but those guys contain gluten. Hence my big ol’ bed of spinach!

Black Bean Quinoa Veggie Burgers

I just wanted to let you know, that I am obsessed with the lighting in these photos. Carly and I made this recipe while we were at home in Milwaukee (Idk how I waited so long to post this), and my mom’s kitchen has phenomenal lighting. #jealous

Black Bean Quinoa Veggie Burgers
Black Bean Quinoa Veggie Burgers

I totally ended up adding salsa to the mix. I’m telling you, salsa goes good with everything! And that’s just the truth!

Black Bean Quinoa Veggie Burgers

The balsamic really added some amazing flavor to this recipe. Have you tried aged balsamic yet? It is a lot sweeter than the normal kind, and I am obsessed! You can definitely use different vegetables and/or beans too! I’ve made this recipe with garbanzo beans and it was just as good.

One last thing before I go…

Today’s workout was a 4 mile interval run! For the first 3 miles I did 30 seconds hard at 9.4, 60 seconds jog at 6.2. For the last mile I jacked it up and did 30 seconds hard at 10.0, 30 seconds jog at 6.2.

I haven’t done an interval workout in a while and I felt like I was on top of the world after that one!

Are you a hamburger bun person or spinach person like me?

Have you tried aged balsamic yet??

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Lemon Grass Ginger Soy Pork Chops

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Lemon Grass Ginger Soy Pork Chops

A few months ago, Sam’s Club sent me a year long membership and I’ve been meaning to post about some of my purchases. One of my favorite things to buy at Sam’s is MEAT! Surprisingly they have a great selection with outstanding prices. Blake and I ventured to Sam’s the other week and picked up some pork chops, which I haven’t had in years.  

I’m used to a little salt and pepper on my chops, however…we decided to marinade them in Stubb’s Lemon Grass, Ginger, and Soy Pork marinade. *heaven*

Lemon Grass Ginger Soy Pork Chops

I’m telling you, it’s all about the spices! We let these guys marinade for about 20 minutes before popping them on the grill.

Lemon Grass Ginger Soy Pork Chops

Blake mans the grill, I man the veggies. He let the chops cook for about 8 minutes on the first side and 7 on the second.

Lemon Grass Ginger Soy Pork Chops

“Or until the grill marks look awesome.”

Lemon Grass Ginger Soy Pork Chops

Yah, that’s what I’m talkin’ bout!

We served these guys up with some sweet taters & brown sugar and balsamic cranberry brussel sprouts. This is pretty much my perfect meal.

Lemon Grass Ginger Soy Pork Chops

Maybe we’ll have to make something similar for my birthday tomorrow  Can’t believe I’m going to be 22.

What are your top finds from Sam’s/Costco?

What is your favorite marinade?

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