Y’all know some of the best recipes come from mix-maxed pantry items and a desire to save money.
This recipe was JUST THAT.
I fed the kids and the dishes were done (a miracle!) so I had a few extra minutes to make a quick, yet tasty meal for myself. These days, my food routine has been ROUGH. While we’re living in Nashville, I’m by myself doing all the housework, cooking, etc since my hubby hasn’t joined us here yet.
Usually, I’ll get everything done and be too tired to make anything extravagant for myself, so I settle for a salad or pre-made soups from Whole Foods. It’s not ideal–mainly because I LOVE CREATING IN THE KITCHEN. But this is my season. Whew.
Maybe I’m happy today because it felt like fall walking to the bus stop, or maybe it’s because I eating leftovers that I made myself (yes, this makes me happy). Either way, I’ll take it!
So here it is. An interesting taste of sweet, salty, and crunchy. My favorite palate!
*This recipe serves 2. Doubling it would be easy to feed a larger family or guests.
* This is a main entree for me because it is so filling and packed full of protein, but I would also serve this with a side salad to make it complete.
*This is the brand of tomatoes & chilis I use, but Rotel would work just fine too.
What I love most about switching to a whole foods, real foods lifestyle is that I don’t have to deprive myself of things that I love. Yeah, they might end up looking a little different, but I don’t live a life of “without.”
In fact, that’s the thing that drives me crazy about people on diets. And it’s why I hate diets. If I want to eat a cookie, I’m going to eat a cookie. BUT, I take pride in choosing the best cookie I can for my body–by making them with the best ingredients I can and for only eating until satisfied without binging.
That’s why I love this Guilt-Free Caramel Dip. It’s one of those things that you’ll eat and wonder how it tastes like Caramel. But it DOES!
Sure, it won’t taste like sugar and oil and corn syrup. It has a fresh, light, fruity caramel flavor. The amazing thing is that you can enjoy things that “diets” might consider forbidden.
Ingredients in this recipe: dates, water/almond milk, vanilla, coconut oil.
Now, I wouldn’t sit down and eat this whole bowl in one sitting. In fact, it kind of rich, so I don’t need to. Nonetheless, it’s a wonderful treat that you can feel good about serving your kids or any dinner party. Plus, it’s naturally dairy free for those that are concerned about that.
I hope you enjoy this like I do!
-Serve with fruit, or on oatmeal, or your favorite ice cream. If you want it more like a drizzle, you’ll need to add more liquid.
-If you are nut-free, choose the water option for the liquid in the recipe.
-If this isn’t sweet enough for you, try adding a little pure maple syrup.
-You can buy Medjool dates at a health food store. I buy mine in the bulk section at Whole Foods!
-This dip tastes amazing the second day, so feel free to make this the night before you need an appetizer or dinner party dessert. It will keep in the refrigerator for about 5 days.
Can we have a real moment here? I’m posting my favorite cranberry sauce recipe (sans the refined white sugar) but I’ve got nothing to compare it to! I’ve never tasted cranberry sauce out of a can, or made another recipe.
And it’s not because I’ve always been a foodie. If you know my journey, you know I’m a recovering “picky eater,” and something that jiggles when the table moves is most definitely classified under “gross” in my book.
But what I’ve learned is there’s always a way to make something taste better, and even look more appealing to the eye. You just gotta try it out!
Here’s the thing about cranberries. They are beautiful. They are strong. They are bold. And sometimes, they can be overbearing. (It’s a personal thing, here).
I love the addition of the orange and a dash of cinnamon! It’s like memories are tucked away in the jelly-like substance. Something about nostalgia this time of year? Love it 🙂
This recipe really doesn’t take long or much effort to make, but y’all know me–I wouldn’t be able to sleep unless I told you WHY it’s better to make your own rather than buy from a can.
But I’m also practical–I won’t reinvent the wheel if someone else has already explained it. So head on over here and read Food Babe’s article and read about some bad stuff in the traditional cranberry sauce. (Plus you can check out her recipe–which adds a few things–I’ve tasted it, and it’s delicious too!)
Even many homemade recipes call for a cup of white sugar! Ouch! While maple syrup is still sugar, it’s a much better option than a whole cup of white sugar!
Try serving this orange-cranberry sauce at your Thanksgiving table this year, and see what you think 😉 My opinion is something made with love & fresh ingredients is always better!
I prefer less cranberries in my cranberry sauce so I used 8 oz, but a regular 12 oz bag would work in this recipe too, and would have more chunks of cranberries. It’s up to you 🙂