Cannoli Bread-sticks

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12 Brooklyn Bred Breadsticks
1 container Nutella Hazelnut Spread
1/2 cup mini chocolate chips
1/4 cup powered sugar for dusting

Cannoli Cream :
1 cup mascarpone cheese
1 cup heavy whipping cream
1/2 cup powered sugar
1 tsp pure vanilla extract

Hand mix mascarpone cheese with powered sugar and vanilla till smooth and set aside. Mix heavy whipping cream until the cream becomes soft peaks. Fold mascarpone and whipped cream together. Be gentle or you’ll end up with watery cannoli cream  (refrigerate)

Tip: Keep 4 sticks together and put in your regular slice toaster. It’ll save you preheating time in the oven and you don’t have to bake these long so this is a great way to accomplish the crunch in the bread-stick! You’re welcome 😉

Remove the bread-sticks and add a generous layer of Nutella. Place in the freezer on parchment paper and let set for 12 minutes.

Remove the breadsticks and coat with 1/2 inch layer of Cannoli cream. Sprinkle with chocolate chips , dust with powered sugar & drizzle with a thin Nutella line of deliciousness! Mangia!

Tip: take 2 tablespoons of the Nutella and put it in a sandwich bag. Snip the end and use that as your piping bag. Easy clean up and plus- it makes it look so purdy!

Sweet Potato Bowl

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photo by taniacolamarino.com

Sweet Potato Smoothie Bowl by Fabyoufit

Breakfast is the most important meal of the day, in my opinion, so I like start my day by consuming something healthful. I love eggs, but on those rare occasions I want to switch it up, I opt for a smoothie bowl. Not only are they easy to make, they’re fun.

During the fall/winter season, I like to use sweet potato or pumpkin puree as my base. Add whatever toppings you like, within reason. Remember, we’re talking about healthful options like fresh fruit, nut butters and seeds. Be creative, there’s no right or wrong. Let your taste buds decide for you.

Sweet Potato Smoothie Bowl

Ingredients:

2 medium sweet potatoes

1 cup rice milk or milk of your choice

½ tsp Cinnamon

½ tsp ginger

½ tsp vanilla

2 frozen bananas

Handful ice cubes

Toppings:

Coconut shavings

goji berries

Chia, flex, hemp seeds

Raisins

Banana

Pecans

Bake Sweet Potato at 450 an 1 hour 15 minutes. Let cool for 10 minutes. Scoop out sweet potato and discard the skin. Refrigerate 1 hour or overnight. Toss into blender with other ingredients. Blend well in Vitamix or (whatever blender you have on hand) until desired consistency, should be slightly thick. Remember you don’t want your toppings to sink to the bottom. Pour into bowl, add toppings. The rest is history!

*Substitute sweet potato with pumpkin puree

*Try using organic products when possible.

Mango Chicken Salad by Fabyoufit!

This is going to be the 1st of many recipe collaborations with blogger Jennifer Pineiro of Fabyoufit.net. Follow her on Instagram!

She  created this amazing Mango Chicken Salad served with oven baked plantain chips. It’s naturally gluten-free, healthy, fresh and seasonal.

I tasted it and yes, it is as good as it looks! For fun, save your mango shell and serve in there. Saves on plates and plus…it’s so purdy!

Here’s the recipe.web_9167

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Watermelon Mint Salad

I am on this journey to cleaner eating. You all know I love something sweet! So, my friend Sylvia, who is vegan, gave me this recipe that she got from Trader Joe’s.

I am in love…it is the perfect balance of salty and sweet, cool and refreshing. Who would have known that clean eating would be so much fun! Thank you Sylvia!

If you are vegan, you can substitute the feta cheese with salted cashews ( another tip from Sylvia…LOVE her!)

A big thank you to My Prop Closet for the amazing galvanized cake stand!

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