It was my birthday the other week (Happy Birthday to me!) and as such I had family and a few friends over for dinner. In typical Jane style the menu for my birthday dinner was of course going to be a healthy something. Especially due to August being the Kettlebells and Cookies ‘Junk Food Free August’ challenge – all the more reason to serve something that fits within these guidelines.
For my family and friends this is no surprise and they are well used to my ‘made healthier’ versions of pretty much everything. I did feel a bit bad for the guys (eg: Laura’s boyfriend) – he had no idea what he was getting himself in for! That said with a bit of allowance for ‘boy foods’ I think both him and the rest of the guys went away feeling more than satisfied.
I know a lot of others struggle with what to eat or serve while trying to change their nutrition for the better – I thought by sharing this I could help out a wee bit with that.
With the help of my fabulous flatmate who pretty much did everything (thanks Kirsty!), on the menu for my birthday dinner was:
- Magic mince (the recipe for this is a bit secret, but basically mince, onion, Worchester sauce, can of tomatoes, tomato relish and anything else you wish to add)
- Zoodles (zuchinni noodles)
- Pasta (for the guys, or girls who wanted it!)
- Parmesan cheese to top
- Dr Libby’s Brain balls
- Dr Libby’s citrus cheesecake (both from her ‘real food’ cookbook)
- Chocolate Peanut Butter and Jelly Slice.
Wait – what does that last one say?! That’s right ‘Chocolate Peanut Butter and Jelly Slice’!!!!!!!!
The reason for all the exclamations is this is beyond my usual level of excitement – this slice is next level of delicious-amazingness. It was made by my flatmate and inspired by Dr Libby (and yes Kirsty you should be on MKR!!!).
Note: Yes this is a healthy dessert. It has no sugar, grains or other nasties. But, it is still a SOMETIMES food. As good as it tastes, if you eat 10 pieces in one sitting, that is not healthy (be careful, it is easy to do!).
CHOCOLATE PEANUT BUTTER AND JELLY SLICE:
For the base:
- 1 cup of nuts (we used cashew and macadamia)
- ½ cup of coconut
- ¼ cup of cocoa
- ¼ cup of cacao nibs
- 5 fresh dates
- 2-3 tablespoons of coconut oil (melted)
- 1 TBSP water
For the filling and top:
- 1 cup raspberries
- ¼ cup coconut oil
- 3 TBSP nut butter (we used peanut butter and almond butter)
- ¼ cup cocoa
HOW TO MAKE:
- ‘Zizz’ up all the dry ingredients and dates for the base, add the water and coconut oil and press into a large greased tray to set.
- Melt raspberries and mash till like a jam and spread on top of base.
- Melt coconut oil and add nut butter, cocoa and vanilla. Pour on top of slice. Place in freezer till set.
- Serve frozen or leave at room temperature to melt slightly.
And, here is a wee recipe card you can save to your computer or phone to make later 🙂
Love Jane and Laura xx