- This recipe was adapted from The Food Lovers Kitchen
- 1 cup semisweet chocolate chips, 1/4 tsp peppermint oil, 1 tsp peppermint oil, 1/2 cup melted coconut oil
- Melt chocolate in a small saucepan on low and add 1/4 tsp of peppermint oil
- In a small bowl, mix melted coconut oil and 1 tsp peppermint oil
- With clean hands (or unused paint brush), use fingers to paint melted chocolate into candy molds
- Place the molds in the freezer for 10 minutes
- Fill molds with mint filling and place in the freezer for an additional 10 minutes
- Cover tops of with a layer of chocolate and freeze at least 10 minutes or until ready to enjoy
- I could have made a couple batches of the heart peppermint patties, but instead played around with the remaining mix. You can see some of the experimentation with my frozen orange things (can't remember what kind of citrus fruit is pictured)
Thursday, April 19, 2012
Tuesday, April 17, 2012
- Chunk of beef heart diced (pictured) or 1 lamb heart diced, approx 1.5lbs ground beef, 1 sweet onion diced, couple stalks of kale diced, 4 strips of bacon diced, choice of spices.
- Cook bacon to desired doneness (I like mine chewy).
- Remove bacon and saute onions. When onions are almost done add the kale.
- Remove veggies and brown ground beef and diced hearts. When almost done add your spices of choice. We put a good sprinkling of turmeric, garlic powder, pepper, and paprika. About a tsp of salt. Plus a dash of cardamon.
- Add veggies, mix well and cook for about a minute so the juices combine.
- When I eat it by myself for breakfast, I divide it into 5 dishes and add a tbsp of coconut oil. Each morning I reheat and fry up an egg in some ghee. If hubby's eating it with me I don't add the coconut oil until I reheat mine as hubby doesn't like it (although he loves it in his Bulletproof coffee), we split a dish each morning and eat 2 eggs each.