We are obsessed with this healthy version of Reeses Peanut Butter Eggs by by Chocolate Covered Katie. The recipe is easy to follow and you will not be disappointed by the results. It's even Vegan, Keto and Gluten-free! 

You can find every ingredient necessary for this recipe at a Kardish near you. If you don't want to come in to the store during our reduced hours of operation, consider ordering the ingredients you need through our free, same-day Home Delivery and Curbside Pickup program.

Ingredients

• 1/4 cup peanut butter (or allergy-friendly sub like sunbutter)
• optional dash of salt
• 1/4 cup powdered sugar or Sugar-Free Powdered Sugar* 
• 2 tbsp cocoa powder
• 2 tbsp virgin coconut oil (for substitutions, see note below)
• Liquid stevia to taste, or 2 tbsp pure maple syrup, honey, or agave
• 2 tbsp powdered sugar or oat flour, if needed

Instructions

If nut butter isn't soft, gently warm until stir-able. Mix nut butter, salt, and powdered sugar in a bowl to form a crumbly dough. Different nut butters will yield different results.

If dough is too gooey, add up to 2 tbsp oat flour/additional sugar, or add a little more nut butter if too dry. Taste, and add a little more salt if desired.

Transfer to a ziploc bag and work into one big ball, then form dough into flat little ovals or egg shapes.

Freeze 1 hr or until firm.

Meanwhile, mix the cocoa and melted coconut oil in a shallow dish. Add the liquid sweetener. If you use the stevia option, also add a scant 2 tbsp extra oil or water. Mix until it looks like chocolate sauce.

Take one “egg” from the freezer at a time and dip in chocolate, using a corn skewer or fork. Immediately return covered egg to the freezer to harden. Best to store these in the freezer as well. You can thaw a little before eating, or eat when frozen--either way, they're awesome!

*Substitutions: For coconut-free eggs, you can melt chocolate chips (with a tsp of oil if desired for a smoother sauce) and dip the eggs in that instead. You could also opt to simply freeze a blob of nut butter until it’s shape-able, shape it into eggs, and dip in chocolate.

Ingredients: Sugar-Free Powdered Sugar*

• 1 cup granulated sugar of choice, such as xylitol or Sucanat (It’s 100% sugar-free if you use xylitol. This technique works with regular sugar too, or evaporated cane juice or even brown sugar. So if you find yourself in the middle of baking something and you run out of powdered sugar, just make your own!)
• optional 1-2 tsp arrowroot or cornstarch, to prevent clumping when stored

Instructions: Sugar-Free Powdered Sugar*

Combine the ingredients in a blender. It will smoke a little, but that’s okay. You should have powdered sugar in a matter of seconds! Store in a covered container in the pantry, just as you’d store regular powdered sugar.

Recipe and photos by Chocolate Covered Katie. For more tasty & healthy baking recipes, visit her website and follow her on social media!

 Stephanie Kay 
 Registered Holistic Nutritionist 

The brassica family is a group of cruciferous vegetables that includes broccoli, cabbage, kale, cauliflower and Brussels sprouts. Not only are brassica vegetables delicious, but they are nutrient powerhouses known to have a beneficial hormone regulating effects, making them an ideal choice for women!

Brassica vegetables are rich in in sulfur containing compounds called glucosinolates and indole-3-carbinol which support liver detoxification, and together they can have a balancing hormonal effect for many women. Brassica vegetables also get a lot of good press for their cancer-fighting powers, so adding more servings of these fibre rich vegetables is a great way to support detoxification and digestion.

It is important to note that for individuals who suffer from an underactive thyroid, it is important to lightly cook your cruciferous vegetables before eating. This family of vegetables contains goitrogens, which is a natural compound that inhibits the body’s ability to use iodine, an essential element required for the formation of thyroid hormones. So lightly cooking or steaming these vegetables will significantly reduce levels of goitrogrens.

For this particular recipe, I have opted to roast the vegetables to add a depth of texture and flavour to this salad. In addition to the inclusion of many brassica vegetables, I’ve included a sesame based dressing and pumpkin seeds to ensure the inclusion of many healthy fats which are also known to support hormonal balance.

Roasted Brassica Vegetable Salad with Tahini Dressing

Serves 4

Salad:

• 1 head broccoli, cut into florets
• 1 head cauliflower, cut into florets
• ¼ head red cabbage, cut into strips
• 1 head kale, roughly chopped
• ¼ cup pumpkin seeds, raw
• 2 tbsp. flax seeds
• 1 tbsp. olive oil
• ¼ tsp. sea salt

Dressing:

• ¼ cup tahini
• 2 tablespoons dijon mustard
• 1 lemon, juiced
• ¼ cup olive oil
• 2 cloves garlic, minced or crushed
• 1 tablespoon maple syrup
• 1 pinch sea salt
• 1-2 tbsp. water to thin, as needed
   

Instructions:

Preheat the oven to 400°F.

Add broccoli and cauliflower florets to a baking sheet and season with olive oil and sea salt.

Transfer baking to the oven and roast until slightly tender, crunchy and golden, about 15 minutes. You want the vegetables to be lightly cooked, but not soggy.

 While the vegetables are cooking, make the dressing. In a small bowl, combine the ingredients, whisk until smooth, and set aside. You can add water to thin as needed; some tahini is thicker than others so a splash of waster can help to create a thinner texture.

 Once the vegetables are done roasting, allow them to cool slightly, about 5-10 minutes.

 Assemble the kale, cabbage and cooled broccoli and cauliflower into a large bowl or onto a plate. 

Learn more at KayNutrition.com

http://www.amylongard.com/blog/power-pulse-workshop-chili-roasted-chickpeas

Ingredients:

2 cans of chickpeas, drained and rinsed (or 3.5 cups cooked chickpeas)
2 tablespoons olive oil
2 tablespoons chili powder
1/2 teaspoon sea salt

Directions:

Preheat your oven to 400°F. Combine all of the ingredients in a bowl, making sure the chickpeas are evenly coated. Spread the chickpeas out on a parchment lined baking sheet and then put them in the oven. Stir the chickpeas around every 8 to 10 minutes and keep roasting them until they are crispy. This will take about 25 minutes. Enjoy immediately as a snack or top them onto soups or salads.  Enjoy!