Mint Chocolate for My Mouth (Or Mint Chocolate Chip Cookie Dough Balls)

Remember how I was all into the Cookie Dough Protein Balls from PaleOMG a few weeks ago? (If not, you can find the Balls for Breakfast post here.)

Well, I am still into them. WAY into them. Only, I was eating a handful one day and thought, “What if I put MINT in here?”

If you’re thinking, “Mint with almonds? Have you taken leave of your senses, woman?” I understand.

But go with me for a moment here because it’ll be worth it.

I promise.

Spence the Spinosauraus Can't STOP with these things.

Even Trudy the Triceratops can’t STOP with these things.

If you think Trudy and I are on to something with the mint in our mouths, here’s the recipe.

Mint Chocolate Cookie Dough Protein Balls

1/2 C Trader Joe’s Vanilla Hemp Protein*
2 T Coconut Flour
1 T Coconut Sugar
pinch of salt
1 T Almond Butter
2 T Almond Milk
1 1/2 T Coconut Oil, melted
1/2 tsp Pure Mint Extract
2 T Miniature Chocolate Chips, Semi-Sweet

Mix the first four ingredients together in a small bowl. Mix the almond butter, almond milk, coconut oil, and mint extract together in another bowl and stir to create uniform consistency. Add the dry ingredients to the wet and mix to blend. Fold in the chocolate chips.

Roll into balls and allow them to firm up in the refrigerator.

Try not to eat them before they set up….

Oh, and the other thing I’m into right now?

Is this song by Thomas Jack.

Please don’t get all uppity about the Chaplin film that contains this speech and give me a lecture on sensitivity. I just like the words in the context of the song.

*Trader Joe’s also makes a chocolate hemp protein. That would probably be good as well. 

‘Cuz Candied Bacon (Or Kinda Low Carb Maple Candied Bacon with Cayenne)

Last week I candied bacon because… well, bacon + maple syrup + maple sugar + cayenne = SUPERFREAKINGAMAZING in Your Mouth.

If the idea of candied bacon makes you like this:

IMG_1465

There’s maple sugar and cayenne on this?

You need to trust me and make some anyway because, eating it made me do this in my kitchen.

I am not mentally ill. I swear.

I am not mentally ill. I swear.

It also converted this guy into a carnivore.

It was so good it converted this guy into a carnivore.

So long leafy plants!

I have my writers’ group tonight, so I think I’m going to make another batch. (The first one didn’t last long.)

If you want to make some yourself, here’s how I did it:

SPICY MAPLE CANDIED BACON

1/2 C Maple Syrup, Grade B
2 tsp Dijon Mustard (I used Grey Poupon)
4 tsp Maple Sugar*
1/2 tsp Cayenne
16 oz Bacon, Thick Cut

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and place a metal drying rack on top of the foil.

Mix the first four ingredients together. Place the bacon strips on top of the drying rack. Using a pastry brush, paint each strip of bacon with the glaze.

Place in the oven and bake for about 10-15 minutes. Using tongs, flip the bacon over and paint on the remaining glaze. Bake for another 10-15 minutes, or until you achieve desired crispiness.

Try not to burn your fingers by eating it while it’s still hot. You need to allow it to cool on the rack, but it’s hard to wait!!!

*Maple sugar is lower on the glycemic index than regular brown sugar and can be found at specialty stores. If you can’t find maple sugar you can substitute coconut sugar. If you don’t care about the glycemic stuff, it’ll work with brown sugar for sure.

Maple Chili Pork Chops (Or Sweet, Sweet Meaty Sin!)

I made things. Meaty things. With maple syrup.

It was such sweet, sweet sin.

See?

This bone-in business is beyond.

This bone-in business is beyond.

I live for spicy, and while the recipe for maple chili pork chops didn’t push my spicy envelope, it had a nice kick. The maple adds a sweet zing without overpowering the meat or the heat. It’s also not crazy on the glycemic index if you’re concerned with that sort of thing. (So actually not so sinful after all….)

My only confusion is that the recipe calls for ground red pepper AND cayenne, and all of my research indicates they’re one in the same. I opted for 1 tsp of cayenne, but I’m sure it would be fine with 1 1/2 tsp of cayenne. I also used kosher salt instead of table salt because it seemed like a lot of salt otherwise.

It was delicious. The recipe is here in case you want to make it yourself. It’s another PaleOMG recipe because I just can’t stop when it comes to that site. I’m like this with her recipes.

I’ll hook you up with my cauliflower mash recipe later. You’re welcome for that. In advance.

In other news, the bubba seems to be feeling better, and he’s finally ready for yoga.

You want me to do WHAT with this block?

You want me to do WHAT with this block?

OK, maybe he isn’t ready for yoga, but I am.

I’m off to CorePower now.

Kisses. Cauliflower mash later. I promise.

XOXO