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Tuesday, December 16, 2014

Veggie Curry with Yogurt

Veggie Curry with Yogurt

Looking for a healthy veggie packed, yet hearty and filling winter time dish?  Look no further....I made this today and it was loaded with veggies (Carrots, Zucchini, Acorn Squash, Onions) so you feel good about what you are eating, but still get that comforting full feeling we all need this time of year!  And it's made cool and creamy with a little Yogurt on top.  And who couldn't use more probiotics in their day?  If you don't know what I'm talking about, check this out: Benefits of Yogurt!

And making this dish is pretty easy too, here is the recipe:

Veggie Curry with Yogurt Recipe:

1 Tbsp canola oil
1/2 Onion, diced
2 Zucchini, diced
Sprinkle of Garlic Powder
1 cup Carrots, grated
1 cup Chick Peas (if canned, rinsed/ drained)
1/3 cup Trader Joe's red Curry Simmer Sauce

In hot pan, heat oil, onion & zucchini, until beginning to brown.  Sprinkle on the garlic powder, stir for a minute or so then add the rest of the ingredients, cover and simmer for about 10 minutes.
Meanwhile cook an Acorn Squash in the microwave - making sure to rinse, dry, and poke it all over with a knife first, so the air can escape.  Cook for 6 minutes, turn and do another 4 minutes.  You may need to cook less or more depending on its size - but basically keep going until its soft!  Then cut in half, scoop out seeds and remove the flesh.

Your meal is ready to plate!  Start with 1/2 cup of the Acorn Squash.

Then top with 1 cup of the Curry Veggies.

Add 2 Tbsp Plain Non Fat Yogurt on top to cool it off and give it some creaminess - YUM!

By the way, it's worth noting that this dish has 1 1/2 cups of veggies which equals 3 servings of vegetables; not bad for one meal!

Tuesday, November 4, 2014

Coconut Curry Salmon

Coconut Curry Salmon over Spaghetti Squash with Zucchini, Onion & Peas

Fell in love last night with a new recipe from the October issue of Cooking Light Magazine:  Coconut Curry Salmon.   Super easy to make the sauce - only 4 ingredients!  And the Salmon takes no time to cook (4-5  minutes per side!)  I did a few tweaks to the overall dish, but I'm thrilled to have found this recipe which will surely become a staple in our dinner rotation.  Yes, the husband loved it too.  We both though it tasted buttery, yet there is no butter in this recipe - it is the wonderful creaminess that poaching Salmon in Light Coconut Milk provides - yum!

So here is the Cooking Light Recipe.

And here is how I actually did it....

Coconut Curry Salmon over Spaghetti Squash with Zucchini, Onion & Peas

Coconut Curry Salmon, served over Spaghetti Squash with Zucchini, Onions & Sweet Peas


2 large fillets of Salmon (this is a poaching recipe, so I used skinless)

1 tbsp. Brown Sugar
Juice from 1/2 Lime
1 Tbsp Red Curry Paste
15 oz can Light Coconut Milk
1 cup frozen Sweet Peas

2 Medium Zucchini, diced
1 Sweet Onion, diced
1 Tbsp Canola Oil
Salt to taste

Spaghetti Squash, precooked in microwave and shredded


1.  Heat a large skillet over medium heat.  Add Curry Paste, Sugar, Lime Juice & Coconut Milk.  Whisk together.  Add fillets of Salmon and bring to a simmer.  Cover and cook  Salmon 9-10 minutes, turning half way through.

2.  While Salmon is cooking, in another pan heat Oil, Zucchini and Onions and sauté until browned.  Salt to taste, set aside, cover to keep warm.

3.  Once Salmon is done, remove from skillet, add the Peas and crank  up the heat to cook to Peas and reduce the sauce by half.  Salt the top of Salmon, if desired.

4.  Plate your dinner:  Add Spaghetti Squash to plate, top with Salmon, Coconut Curry Sauce with Peas and Zucchini & Onions.  Enjoy!

This meal was delicious and super filling - a requirement for all my meals :)  Lots of delicious Protein, Fiber and as always, lots of good ol Fats.   I coupled it with a glass of Pinot Grigio and enjoyed an organic Gala Apple for dessert = Happy Amy :)

Thursday, September 18, 2014

Spaghetti Squash Satay

Spaghetti Squash Satay

Tried a new sauce for lunch today:  Trader Joe's Satay Peanut Sauce - yum!  A little goes a long way, which is good because a serving size is only 1 Tbsp, containing: 25 calories, 1g protein, 1g carbs, 95mg sodium, and 2g fat from the coconut.

Trader Joe's Satay Peanut Sauce

BUT its loaded with flavor and am glad I tried it.  I have been making my own Satay sauces through the years, but it's so convenient to have a jar ready to go for those moments when you don't have the extra energy or time, which is me on most days!

I threw together this lunch swiftly and it totally satisfied :)  Am throwing it into the rotation for sure; here is the recipe:

Spaghetti Squash Satay Recipe:

1 cup cooked Spaghetti Squash - a whopping 31 calories!!  (recipe below)
1 cup precooked Veggies (I used my My New Fav Veggie Mix)
1/2 cup Beans (I used a mixture of Chick Peas & Kidney Beans)
1 Tbsp Satay Peanut Sauce, drizzled on top

Simply layer each ingredient on a plate in the order listed.  I enjoyed mine cold, but you could microwave it to heat it up.  Enjoy!

How to Cook Spaghetti Squash quickly & easily: 
Rinse Spaghetti Squash and pat dry.  Place on large plate and poke several holes on both sides with a sharp knife.  Microwave at full power for 6 minutes.  Turn over and microwave another 6 minutes.  If it does not feel soft to touch you made need to add a few more minutes.  Let sit for 10 minutes.  Cut lengthwise down the middle and using a fork you pull down creating the spaghetti like strands.

Wednesday, September 17, 2014

Mushroom Onion Pepperoni Omelet

Mushroom Onion Pepperoni Omelet with Provolone

This is last night's High Protein (28 grams!) - Low Carb Dinner.  The picture isn't great and it kind of looks messy, BUT it was delicious, so I figured it was worth sharing.

Here is the deal with Turkey Pepperoni:  it IS delicious and has WAY less fat and calories than "regular" Pepperoni.  If you have never tried it, you should.  Seriously, a little goes a long way and can be used like this in an Omelet, but also you can enjoy it plain as a snack, as an appetizer with cheese, in sandwiches, in salads, and oh yeah, on pizza.  Anything that could use a little extra kick of flavor can benefit from just a few pieces.  So last night I used 1/2 of a serving - 8 slices of Pepperoni - and sliced each piece in half and in half again.  Result:  there was plenty of amazing flavor in every single bite!

So my Pepperoni added only 35 Calories to my dinner - so worth it!  It also added 4.5 grams of Protein.  The down side here is the sodium of course, which is why I only did a half serving, and with that in mind I cooked all the Veggies and Eggs using no salt at all, knowing I'd get more than enough from the Pepperoni.

Check it out:

I also added a slice of Provolone Cheese - after all I don't want to feel deprived!  That added 70 calories and another five grams of Protein.  Honestly I think I could go without that next time, all the ingredients were so delicious that the Cheese wasn't really necessary.

So I think this is going to become a new 'go-to' recipe for me - super fast, super delicious, super filling, and loaded with good Protein, Calcium, and Nutrients from the Onions & Mushrooms, both of which are good for the immune system and are considered G-Bombs!  And it happens to go great with a glass of Merlot :)  This kind of meal makes dropping a couple pounds dare I say, a little bit easier...

Here is the Recipe:

Mushroom Onion Pepperoni Omelet with Provolone

Amy's Mushroom Onion Pepperoni Omelet Recipe:

2 tsp Canola Oil
1/2 pint of sliced Mushrooms
1/2 Onion, chopped
8 slices Turkey Pepperoni, cut into quarters
3 Eggs, beaten*
1 slice Provolone Cheese (optional)

In a hot pan add Oil, Mushrooms & Onions.  Saute until softened and beginning to brown.  Add Pepperoni, mix with Veggies and top with Eggs.  I always scramble everything all up together (hence its messy appearance), but by all means you could make this traditional Omelet style by using a separate pan to cook the Eggs and then add the Veggies & Pepperoni and Cheese inside.  In my case I plated the scramble and topped with the Provolone Cheese to melt.  Done and YUM.

*I typically will only eat 2 Eggs for any given meal, but I was hungry and worried I wouldn't feel full enough after eating.  Fear of hunger looms over all my meal planning :)  But it worked - I was perfectly happy with the amount of food, with just enough room left to enjoy my Apple for dessert!

Tuesday, September 16, 2014

Mixed Veggie Chick Pea Indian Curry with Arugula

Mixed Veggie Chick Pea Indian Curry with Arugula

Here is today's lunch using My New Fav Veggie Mix from yesterday in a new way:  Mixed Veggie Chick Pea Indian Curry with Arugula!  Totally different flavor = a whole new dish to enjoy. 

Chick Peas are a great addition to salads, stews, dips, the possibilities are endless really, and they add Protein, Fiber and Vitamins to any meal.  Here are some reasons you should Eat More Chick Peas!

Below are the simple steps on how to throw together a healthy and yummy meal, like my lunch today pictured above, in minutes:

1.  Put 1 1/2 cups of precooked Mixed Veggies in bowl

Look at these beautiful Vegetables!!

2.  Add 2 Tbsp Trader Joe's Indian Red Simmer Curry Sauce & 1 Tbsp of Water

3. Add 1/2 cup Chick Peas (rinsed and drained if canned)

4.  Add 1 Handful of Arugula

5.  Microwave for 1 minute, stir and microwave another minute.  You see, all that Arugula wilted down nicely!  Now top with chopped Cilantro and Voila!  Enjoy :)

This is a great dish to take to work - it all fits into one bowl and can easily be heated up in the microwave, or even enjoyed chilled on warmer days!

Monday, September 15, 2014

Amy's New Favorite Veggie Mix!

So it's September now....which for me means trying to drop a couple pounds.  Unlike the rest of the world who seemingly are at their heaviest over the holidays, I peak in August, always have.  Something about summer and all the festivities and vacations and the general increase in socializing has me out in the world indulging more than usual. 

So I have been busy reviewing my old recipes trying to find some easy solutions to drop the 8 pounds I've gained this year.  Yup, eight.  Up three pounds around my birthday, and then another 5 pounds during July & August.  I accredit my previous weight loss success to staying calm, keeping my finger off the panic button is immensely helpful :) and simply focusing my energy into creating, cooking and enjoying healthy meals loaded with veggies and lean proteins, resting assured that this will do the trick!

It's working, I've lost 3 of these pounds already over the last two weeks - yes drinking loads of water and eliminating breads, crackers and pastas whenever possible and loading up on all my favorite veggies creates a great jump start to quick weight loss.  

(Side note: I have also supplemented my healthy eating with an increase in exercise too!  Lifting weights and lots and lots of squats are my favs for building muscle, increasing metabolism and using my time efficiently - spending about 15 minutes a day exercising, 3-4 times a week, in addition to all the running around I do with my two young sons everyday!)

Amy's New Fav Veggie Mix: Onion, Peppers, Zucchini & Peas!

So what you see above is a pic of my new fav veggie mix.  I make a big batch of it on Sunday and it lasts me for at least three meals, using from 1 cup to 1 1/2 cups for each meal.  Each time I add a different sauce and a different lean protein to create a unique healthy and filling meal.  Today I used the veggies with Trader Joe's Yellow Thai Curry Sauce topped with scrambled eggs = totally delicious and totally filling = win!  Here is the super simple recipe:

Amy's New Fav Veggie Mix Recipe:

2 tsp Canola Oil
1 medium Onion, chopped (I used Red Onion this time)
3 medium Zucchinis, diced
1 Red Bell Pepper, diced
1 Yellow Bell Pepper, diced
1 Orange Bell Pepper, diced
1 cup Sweet Green Peas (frozen)

Into a heated Dutch Oven add oil and onion and saute until soft.  Then add Zucchini, cooking until it begins to brown.  Add the Peppers, stirring to cook (you can add 1-2 tbsp of water at this point if you need).  When the Veggies reach their desired doneness, you can throw in the Peas and cover and turn off heat.  The Dutch Oven will hold its heat well and will do a good job of thawing the peas while stopping the other veggies from getting too mushy.  Let the dish sit for 20 minutes or so, stir and it's ready to enjoy as a side dish or used to create a new dish.

Veggies heated with a little Yellow Thai Curry Sauce

Veggies in Yellow Thai Curry Sauce, topped with Scrambled Eggs

My lunch today was made by simply heating 1.5 cups of the Veggies with 1 heaping Tbsp of Trader Joe's Yellow Thai Curry Sauce and 1 Tbsp water mixed in, and then topping it all with 2 scrambled eggs = done!

I did something similar last night for dinner:  Veggies + Red Thai Curry Sauce, topped with 1/2 Avocado, sliced; enjoyed with a glass of Red Wine and followed by a crisp Apple for dessert = Amy gets the delicious meal she desires and is comfortably satisfied and full!

There are loads of options here, just choose a sauce that you like:  Red, Green or Yellow Curry Thai, all the different Indian sauces, BBQ (regular or Carolina  Gold), Italian, Tex-Mex, Salad Dressings of all sorts, Teriyaki... this list is basically endless...  And for lean proteins you can use Eggs, Beans, Nuts, a Baked Potato, Chicken, Fish of all sorts (Shrimp, Tuna, Salmon, Cod, Tilapia....)  Again, there are so many options making this recipe an easy one to use over and over again once you fill your fridge up with the good stuff! 

PS.  I am 4 visits shy of hitting 40,000 page views, so thanks for stopping by!!

Thursday, July 31, 2014

Veggie Scramble with Feta

Veggie Scramble with Feta

Tired of eating "healthy" meals, but not feeling full?  Or maybe your stomach starts growling an hour or two after eating? Add more Protein!

One of my fav ways to add Protein is with Eggs!  Great protein, easily digestible, delicious and could not be more affordable!  I eat 1-2 eggs almost everyday, whether I add them into a meal or have a Hard Boiled Egg as a snack.  And one egg is only 90 Calories!  You just can't beat it (pun intended!)

Here is a great and delicious way to get your Veggies and tons of filling and satiating Protein to boot:  Veggie Scramble with Feta!  Super easy and delicious - perfect for Breakfast or Lunch or even Dinner with a nice glass of wine!  And it doesn't take too long to throw together; check out my recipe below.

In the meantime here are some other great ideas to keep you feeling full: 10 Ways to Feel Full.

Veggie Scramble with Feta

Veggie Scramble with Feta  Recipe

In hot cast iron pan add 2 tsp Canola oil, 1/2 sweet onion, chopped & 1/2 zucchini, diced.  Saute until they begin to brown and then add 1 clove of Garlic, chopped and 1/2 tsp Red Pepper Flakes.  After a minute or two crack 2 Eggs into pan and scramble everything all together, stirring occasionally until Eggs are fully cooked.  Remove ingredients to plate and top with 1 Plum tomato, diced, lots of fresh chopped Cilantro & 1-2 Tbsp of low fat Feta Cheese.  

This dish bursts of fresh flavors and is sure to leave you satisfied until snack time!  Enjoy.

Tuesday, June 24, 2014

Chocolate Chip Cookie Pie (made with Coconut Oil)

Chocolate Chip  Cookie Pie (made with Coconut Oil)
I am pretty much head over heals for Coconut Oil at this point.  There is some controversy about how great it is and what it is actually capable of, but so far I give it an absolute A+ for topical and culinary purposes alike.  

It is a great moisturizer for your face (no more expensive chemical laden anti-aging face products needed!) and to moisturize the whole body, head to toe.   My skin has never felt so good!   The myriad websites discussing Coconut Oil tout the seemingly endless benefits of using it on things such as: stretchmarks, hair, acne/ psoriasis, as toothpaste, as deodorant, as aftershave, for shaving, and even to treat head lice in kids!

In addition is can be used in Baking as a substitute for Butter.  Yes, it imparts a slight Coconut flavor, but if you are a fan, totally check it out - YUM!  It can be used in Stir-Fries and to Saute Veggies, in place of other fats/ oils, in Sauces, in Oatmeal, and even on Toast!
In any case you wanna go for the Organic variety - I  picked up my 16oz. bottle of Organic Coconut Oil from good ol' Trader Joe's for $7 (after spending $20 on 1 oz of face cream, this is an outright steal!)  If you have dry skin, acne or any of a long list of other skin issues, you must try this stuff!  

If you Google "Coconut Oil" you will get an endless supply of websites listing all the things you can do with this amazing food, here are two to get you started:



Meantime, why not whip up a little Chocolate Chip Cookie Pie for you and yours to enjoy!  Check out my recipe below.

Chocolate Chip  Cookie Pie (made with Coconut Oil)

So I wanted to try out it out in place of Butter to make some yummy Chocolate Chip Cookies and just happened to have a box of Organic Chocolate Chip Cookie Mix (from Whole Foods).  I simply followed the box directions to the T, except for substituting Coconut Oil for the Butter in a 1-1 ratio - easy-peasy!  At some point while I was mixing it all together I decided that instead of making cookies that a Pie would be more fun, so I sprayed my glass pie plate with Canola Oil and poured the mixed cookie batter in and baked at 350 until it started to brown nicely.

I let it cool on a wire rack, popped it out onto a large cutting board, and we all dove in - YUM!  We all love it: me, my husband and my kids - total success!

Next up:  trying it in a Stir Fry!

**CAUTION: People with nut allergies (or really any allergies) should talk to their allergist first before using Coconut  topically or in food!

Wednesday, May 21, 2014

Romaine Ranch Salad with Asparagus & Chick Peas

Romaine Ranch Salad with Asparagus & Chick Peas

It is fun to try new things!  I often get caught up preparing the same meals over and over again - it can make mealtime easier, but it can get boring!  Don't be afraid to try something different than your usual every once in a while.   And this is a great time of year to rethink some meals, as Spring is beginning to bring us lots of delicious new produce, like Asparagus.  I had some leftover roasted Asparagus from the night before sitting in the fridge so I chopped it up and threw it into my salad yesterday for lunch and it was awesome!   Check it out:

Romaine Ranch Salad with Asparagus & Chick Peas Recipe

2 cups chopped Romaine lettuce
10 pieces Roasted Asparagus, chopped, leftover from the night before
1 cup Chick Peas (drained and rinsed, if canned)
1/2 cup Corn (no salt added, canned, rinsed)
1 tbsp Sunflower Seeds (in this case, salted)
1 tbsp Ranch Dressing

Totally yummy and filling salad for lunch!  Adding some sliced Red Onion to this salad would also be a great addition for an additional zip of flavor; sadly we didn't have any in our kitchen when I made it - next time for sure!

Wednesday, April 2, 2014

Chicken Salad Iceberg Cups

Chicken Salad Iceberg Cups

Here is another easy and healthy meal to throw together if you have a Rotisserie Chicken sitting in your fridge...Chicken Salad Iceberg Cups!

This is a super refreshing meal, but also filling because of all the Protein from the Chicken.  Using Capers kicks up the flavor so that you won't even miss the Mayo.  Meanwhile, Capers provide nutritional benefits too!  Check it out here: Health Benefits of Capers.

Chicken Salad Iceberg Cups

Chicken Salad Iceberg Cups Recipe:

3 large leafs of Iceberg Lettuce, rinsed and dried
1 cup chopped Rotisserie Chicken: skin removed, primarily white meat - though a little dark meat is good for flavor!
Dollop of Low Fat Plain Yogurt, strained, or just use Greek
1/2 Apple, chopped (I go for the sweet Red varieties)
Capers, 1-3 tsp, depending on how much you love them!
Curry Powder, 1/2 - 1 tsp, to taste
1-2 tbsp Onions (I used Caramelized onions which I had ready to go in the fridge, but sliced raw Onions could work if you like them, and/ or you can omit all Onions if you are not a fan)

Place Iceberg lettuce on plate, curling up to form 'cups'.  In a bowl mix the rest of the ingredients and then scoop into cups.  Eat with hands, like a sandwich, by folding over the Lettuce cups.  Enjoy!

Friday, March 21, 2014

Pumpkin Muffins

Easy and Healthy Pumpkin Muffins

I'm always looking for a new healthy muffin recipe - the kids love them and then I have an easy breakfast or snack on hand for at least a day or two.  And I love Pumpkin, what better way to add some extra Veggies into the day then by sneaking some in at breakfast?

So yesterday I did a search for "healthy pumpkin muffins" and found this recipe at Nate and Rachel.   I typically fiddle a bit with recipes based on what I have in the the kitchen or due to our own personal preferences, but in this case I followed the recipe to the T!  The kids loved them and so did I.  Another Victory in the Eat More Veggies quest we are always on in this house!

Easy and Healthy Pumpkin Muffins

Need convincing?  Read 9 Reasons to Eat Pumpkin and then get busy cooking!

Here is the link and the full recipe below:  
Healthy Pumpkin Muffins

Ingredients for Healthy Pumpkin Muffin Recipe

  • 1 small can (15 oz) pumpkin
  • 1/2 cup applesauce
  • 2 large eggs (or flax meal. We use flax because it means we can lick the bowl and spoon without raw-egg worries. 1Tb Flaxseed Meal + 3 Tbs = 1 egg.)
  • 1 teaspoon vanilla (or more if your little one is pouring)
  • 1/2 cup brown sugar
  • 1 3/4-2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons pumpkin pie spice (or your preferred combination of nutmeg, ginger, ground cloves, and cinnamon)
  • 1/2 teaspoon salt


  1. Heat oven to 350.
  2. Grease bottom only of muffin cups.
  3. Combine ingredients. I’m sure someone would tell you that you need to mix the dry ingredients separately from the wet ingredients. But who has time for that when they’re cooking with kids? Not me! We just mix everything in one bowl in no particular order.
  4. Pour into muffin cups and bake until muffins are slightly puffed and golden brown, about 25 minutes.

Tuesday, March 11, 2014

Arugula Beet Salad

Arugula Beet Salad

Beets! I love Beets!  Buying fresh is the best of course, but I have to admit total laziness in this department, I typically eat the canned version - no salt added - when I can find it!  These red cuties add a punch of nutrition and flavor to salads, like in this Arugula Salad - delish!

Luckily they are also super healthy!  Looking to do a cleanse?  Looking for a tasty aphrodisiac?  Pregnant and looking for a yummy Vitamin powerhouse?  The list of health benefits continues here: 6 Health Benefits of Eating Beets.

I can't wait to try them in a smoothy!

Arugula Beet Salad

Arugula Beet Salad Recipe:

2 large handfuls Arugula
1/2 cup chopped Beets (canned, no salt added)
1/2 Cucumber, skinned and diced
1/2 cup chopped Rotisserie Chicken (all skin removed)

1 tbsp salted Sunflower Seeds
1 tbsp Balsamic Vinaigrette


The only way this could be made better, is to add some crumbled goat cheese on top, YUM!

Enjoy! :)

Monday, February 24, 2014

Turkey Meatballs with Zucchini & Spinach

Yummy lunch today:  Turkey Meatballs with Zucchini & Spinach.  This is one of my favorite meals because it is filling and hearty, but also low calorie and jam-packed with veggies!  It feels like you are enjoying a big bowl of pasta, but without actually eating any pasta - I love it!

And it is super easy to throw together:

Heat 1 serving of Turkey Meatballs in 1 cup your favorite Marinara.  I like Trader Joe's frozen Turkey Meatballs and Organic No Salt Added Marinara.  Then add 1 cup grated Zucchini and 2 packed cups fresh Baby Spinach.  Once the Spinach is wilted, you can plate it and give a little sprinkle of Parmesan Cheese and it's ready to enjoy!

Grated Zucchini is so easy to throw into all sorts of meals to increase Fiber and Vitamins, while keeping calories low.  Among other benefits, it can boost immunity, a great thing this time of year.  So I like to grate a few Zucchini at the start of the week and just keep it handy in a Pyrex in the fridge so it's always ready to be added to Chili's, Omelets, Soups/ Stews, Muffins, Dips etc.

For more info about the benefits of eating Zucchini, check this out:Is Zucchini good for you?

Monday, January 13, 2014

Chocolate Coconut Almond Haystacks

Chocolate Coconut Almond Haystacks

I was thrilled to discover what I consider to be the healthier, all natural, easy to make version of an old fav: the Almond Joy Candy Bar.  But I was even more thrilled when I made them and tasted it first hand:  Delish!  I came across it in the Food Network Magazine's December 2013 article "50 No-Bake Treats" and it couldn't be simpler:   

Chocolate Coconut Almond Haystacks Recipe:
Melt 1 cup semisweet chocolate chips.  Mix with 2 cups sweetened shredded coconut and 1 cup toasted sliced almonds.  Form into 16 small mounds and place on wax paper, chill unit set.  Eat & enjoy!

It really is that easy.  And you can make it even easier, by simply melting the chocolate in a large bowl in the microwave, stirring every 30 seconds, until it's completely melted.  You will only have 1 dish to clean!

Chocolate Coconut Almond Haystacks

Okay I know some of you are saying "this isn't healthy eating, it's dessert!"  Well of course it is, but we all need dessert sometimes...I am strongly opposed to deprivation, and prefer to focus on enjoying treats in moderation; we all need to have a little fun once in a while!  And each of the 3 ingredients do have redeemable qualities (unlike the candy bar it resembles).  But you don't have to take my word on it, read more about it here:

The Health Benefits of Chocolate 

The Health Benefits of Almonds

The Health Benefits of Coconut

These all natural ingredients are easy to just have in your kitchen ready to go when the right moment comes along.  Then you won't have to resort to processed treats with an ingredient list that starts with Corn Syrup (yes that's right, the first ingredient in an Almond Joy candy bar is Corn Syrup!) and contains things such as:  Partially Hydrogenated Vegetable Oil (Trans Fats!), Artificial Flavor, Soy Lecithin, or Sodium Metabisulfite.

So next time you are craving a little chocolate treat, why not whip up a batch of these Haystacks, you will not regret it!