You're An Animal.

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  • Cod Jambalaya

    Cod Jambalaya

    jambalaya1 Oh my my. I could eat this for every meal for a week, no joke. This recipe came from our need to stretch our budget a little bit farther, as money has been a little bit tight. So instead of housing $20 worth of cod in one sitting, we decided to draw it out by putting it in this oh-so-yummy-in-my-tummy jambalaya-esque stew. Now hear me out, you Nawlins die-hards. I say jambalaya-esque because I know it is not a tried and true jambalaya recipe, and I am sure there are rules and regulations that I know nothing about when it comes to cooking a traditional jambalaya. But that being said, the flavors and composition are definitely a solid nod to the Louisiana specialty, so I will leave it at that. This stew though is one of those comfort foods that makes you want to curl up on the couch with a big ol' bowl and watch a movie with wine and a blanket. Now if that isn't a cozy thought, I don't know what is. Warm, hearty, filling, and flavorful. Plus it makes a lot of food, so perfect for a family meal or for leftovers! Both Andrew and I get two full meals out of this recipe. And bonus! This is absolutely one of those meals that actually tastes even better the next day. You can easily substitute any protein in this recipe, or add sausage, chicken and shrimp for that more traditional jambalaya mix, but if you're like us and want to get some quality seafood and make it last, I would definitely suggest sticking with the cod! This whole week was devoted to preparing for a little obstacle race we like to call the Spartan Race. And by "little obstacle race" I mean actually one of the most physically grueling events I have ever put my body through. So in an effort to bulk up a little before the race, we ate way more carbs/grains than usual, including rice in this jambalaya. However, we found a sprouted rice trio (link in recipe below) that we loved with this meal, didn't make our tum-tums ache, and filled us up to the brim, so it turned out well. So... let's talk about this Spartan Race. For those who have never heard of such a thing, maybe you should keep it that way. Just kidding, kind of. Yesterday we did the Virginia Super Spartan, which is the middle level of their 3 race options in terms of distance. The catch, however, is that this particular race happened to be at Wintergreen, which is a ski resort here in Virginia. And the race took place on the double black diamond mountains. Which means we spent 5 hours hiking/slipping up and down a muddy (it rained) 7.2 miles of mountains, with challenging obstacles strategically placed throughout. We heard several people saying this race was harder than many of the "Beast" level Spartan races, because while those races are longer in distance, they aren't usually on mountain sides. Oh and also NBC filmed it. Which to me says it was "something special." Yeehaw. We made it over the finish line, but just barely. Needless to say, I'm spending most of today on the couch. 10472166_10154544645955113_3890479363221306881_n Cod Jambalaya

    • about 1 lb of wild cod
    • 1 small yellow onion, chopped
    • 1 green pepper, chopped
    • 2 stalks of celery, chopped (make sure the pepper and celery are chopped to approximately the same sized pieces)
    • 1.5 cups of Truroots Organic Accents Sprouted Rice Trio or rice of your choice
    • 8 oz of chicken stock
    • 2 cups of water
    • 16 oz of tomato sauce
    • approximately 1 tsp each of celery salt, paprika, chili powder, garlic powder and onion powder
    • approximately 1/2 tsp each of salt, black pepper, and italian seasoning
    • cayenne pepper to taste (I only use a couple dashes, but I'm not a fan of spicy foods)
    1. Preheat the oven to 400 degrees. Sprinkle the cod with a pinch of the spice mix.
    2. Cook the cod in the oven for approximately 15 minutes, or until the cod has split open. Let rest once cooked.
    3. In a large pot with a lid, saute the onion until soft and translucent.
    4. To the pot, add the water, chicken stock, and rice. Bring the mixture to a boil, then reduce to simmer.
    5. Cover and cook the rice for about half of the designated time on the package (about 15 minutes for the Truroots Sprouted Rice Trio).
    6. Half way through cooking the rice, add the peppers, celery, tomato sauce, and spice mix, and stir to incorporate.
    7. Replace the lid on the pot, and cook the rice mixture for the remaining time based on the package (for the Truroots trio, about 10 minutes).
    8. Turn off the heat, and add the cod, breaking it into large chunks, and folding it in.
    9. Replace the lid of the pot once again, and allow the mixture to steam, without added heat, for another 10 minutes.
    10. Most of the liquid should be absorbed by the rice, but some will remain for a thick, saucy mixture. Once done steaming, stir one last time to fluff the rice and incorporate all of the ingredients. Enjoy!
    jambalaya4 jambalaya3

    Please note that some of the links in the above post are affiliate links that will take you to an Amazon.com page. If you choose to purchase a product featured in this post using an affiliate link, you will be directly supporting You’re An Animal. Thanks!

  • Classic Chocolate Chip Cookies (Grain-Free, Nut-Free)

    Classic Chocolate Chip Cookies (Grain-Free, Nut-Free)

    CCcookie2 In my opinion, Nestle Toll House chocolate chip cookies are the perfect chocolate chip cookie. Maybe it's my history with tub-fulls of the dough (raw and baked), but to me, that is the ultimate comfort food. But now knowing what goes into making those cookies (particularly the mounds of white sugar and white flour), my decision to break up with the Toll House was inevitable. Oh but how I miss those cookies! So I was on a mission: Create the closest flavor profile that I can, while cleaning up the ingredients. And I'll be honest, I think I've come preeetty darn close. The texture is certainly different, but that's to be expected when you change the flour from a processed, gluteny white flour to a nutrient dense seed meal. But the flavor... yeah it's gooood. That's good with four O's. And the texture is pretty awesome too. Crispy on the outside, soft and chewy on the inside. Butter, vanilla, and my own creation of brown sugar meets all of my criteria for the best minimally-processed chocolate chip cookies around. For the flour, I used a combination of sunflower, pumpkin, and watermelon seeds for a protein-filled, nut-free base. However, you can certainly use almond flour as a replacement. In fact, the first batch I made of these (way too much butter, which is interesting as I was following the Nestle Toll House original recipe for inspiration... goes to show how my taste buds have changed), I used almond flour. Unfortunately, the almonds proved to get the best of me. Apparently I still haven't gotten over my sensitivity, because for the next few days after eating (too many) cookies, my legs had red, itchy spots on them. Wahhh, I really thought a year would be enough time to recover and my body would get over it. Guess not. Back to non-almond flour recipes. Which is actually just fine, as I have grown quite fond of my seed meal anyway. Take that, almonds! I don't need you! Even while using more natural, minimally processed ingredients, these cookies should still be considered a treat rather than a staple. Fructose and saturated fat galore... which I am actually not against by any means, but it should be on the moderation side (as with most things). That being said, every so often you definitely need to indulge and enjoy without going completely overboard (ie. whole tub of Toll House cookie dough), and this is the perfect treat to do so! CCcookies10 Chocolate Chip Cookies

    1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
    2. Allow the butter to soften, coming to room temperature.
    3. Combine the coconut palm sugar with the molasses in a small bowl to create your "brown sugar." You can use a fork, but I found it most effective just to use my fingers to combine. Combine until the molasses is completely incorporated, and the mixture is the same texture as regular brown sugar. It should be packable, like wet sand.
    4. Once the butter is softened, use a hand mixer to combine the butter, egg and brown sugar until evenly mixed.
    5. Continually mixing with the hand mixer, slowly add in the nut/seed meal and coconut flour. Add the baking powder and vanilla. Continue to mix with the hand mixer until the mixture is completely uniform. The text of the dough will be slightly less solidified than a "regular" cookie dough, but should form balls when rolled in the palms of your hands.
    6. Fold in the chocolate chips.
    7. Chill the dough in the refrigerator for 5-10 minutes, to allow the butter to re-solidify slightly.
    8. Roll the dough into balls. I got about a dozen 1 Tbsp balls from this recipe.
    9. Place each dough ball on the parchment-lined baking sheet, about 1-2 inches apart. Flatten each ball slightly so they are more of a disk shape than a sphere.
    10. Place the baking sheet in the pre-heated oven, and bake for 13-15 minutes, or until the cookies are golden brown and cracked on top.
    CCcookies13 Please note that some of the links in the above post are affiliate links that will take you to an Amazon.com page. If you choose to purchase a product featured in this post using an affiliate link, you will be directly supporting You're An Animal. Thanks!

  • Cinnamon Goat Cheese Stuffed Dates

    Cinnamon Goat Cheese Stuffed Dates

    dates6 Okay, so this is more of a concept than a recipe since it's so simple, but it's a darn good concept at that! Vaguely reminiscent of a cinnamon roll (Andrew says my imagination was stretching on that one... maaaybe I just really wanted a cinnamon roll), this sweet treat is easy to whip up by the army-full. Just be careful, dates are only of the most sugar-filled fruits you can eat-- about 5 grams of sugar per date. And trust me, it would be easy to go wild with these. These sweet, creamy, spicy bites were part of my post-workout routine a couple of days ago (the other part included a big ol' hunk of grass-fed sirloin, ohhh yeahhhh), and they hit the spot perfectly. The slightly sour, creamy bite of the goat cheese pairs perfectly with the cloyingly sweet dates, and the cinnamon brings both flavors together perfectly for an addictive, small snack, appetizer or dessert. By the way, have you noticed a theme in the recipes lately? Lots of goat cheese... LOTS O' GOAT CHEESE. Our fridge and freezer has been filled with it lately, because a friend of Andrew's went out to a local goat farm and brought us back several tubs. I'm not complaining though, the stuff is amazingly fresh (straight from the source is always the best tasting!), and the exact consistency of ricotta but without the lactose and casein. Plus a lot of good stuff, like calcium. So, hang with me on the goat cheese recipes, I promise they will run out... eventually. Cinnamon Goat Cheese Stuffed Dates

    • 4 pitted dates
    • 1/4 cup soft goat cheese (like Chev)
    • cinnamon for dusting
    1. Using about 1 tbsp of goat cheese per date, use a butter knife to stuff the dates with the goat cheese.
    2. Dust the stuffed dates with cinnamon, or you can alternatively mix the cinnamon into the goat cheese prior to stuffing the dates.
    3. That's it.
    dates5  

  • Wilted Spinach Quinoa with Avocado Pesto (Gluten-Free)

    Wilted Spinach Quinoa with Avocado Pesto (Gluten-Free)

    quinoa7tagged Oh quinoa. What a trendy little tasty item you are. I know we have all caught the quinoa bug in the last couple of years, don't even try to lie to yourself. You can't read any quinoa recipe without attaching the word "healthy" to it, but I know some people would argue against that buzzword. Truth be told, as far as I can tell, the verdict is still out on quinoa. Is it a grain? Is it a seed? Is it here to stay, or just a passerby? Here's my response: Who cares... it tastes good and doesn't throw my digestive system into a tizzy. So every once in a while when I need something to throw together quickly for a hot lunch, I'll grab the quinoa. Fifteen minutes, one pot, good to go. I do opt for the sprouted version (you can read more about sprouting in my watermelon seed post), which is meant to make digestion of seeds/grains easier (technically you're eating a very infantile plant). So yesterday, when I was driving home and 100% focused what can I make for lunch that was quick, easy, and not a salad (hey, sometimes you can only handle so many salad lunches... I know you feel me on that) I went for the quinoa and whatever we had in the fridge. Luckily, I already had my avocado pesto made (I was serious when I said I almost always have some in the fridge), so all I needed to do was cook the quinoa, throw in some spinach while the quinoa was still hot so it would wilt, and the top it with the pesto and a little goat cheese if you want the extra creaminess and slightly sour bite. And bonus! It fed me for lunch yesterday AND today! Wowee I love when I don't have to think about making something for lunch. Now, quinoa does have some protein in it (about 6 grams per 1/4 cup, which is one reason the healthfoodie world has rejoiced over the prevalence of quinoa), but if you want to add some more protein I say yes! Chicken or shrimp would be good with this for sure. So there ya go, your next easy meal, ready and waiting! Wilted Spinach Quinoa with Avocado Pesto

    1. Cook the quinoa according the the package directions.
    2. Once the quinoa is finished cooking and still very hot, throw in the spinach and let the heat of the quinoa wilt the greens. Stir the spinach into the quinoa, and cover the pot if needed to let the spinach fully wilt.
    3. Stir in the pesto, until the mixture is covered in the sauce.
    4. Top with goat cheese if you choose.
    quinoa1 quinoa4

  • Seared Ahi Tuna Salad with Goat Cheese Balsamic Vinaigrette

    Seared Ahi Tuna Salad with Goat Cheese Balsamic Vinaigrette

    Strawberrysalad3 This salad is our #1 go-to meal when I need a quick-fix meal. Our jobs often have us working late (trainer lyyyfe), which means I most certainly do not feel like making a big, involved meal when I get home around 9pm on a Monday. It's so simple, yet the flavors are huge: the perfect mix of salty, sweet, creamy and spicy. I actually stole this recipe idea from a meal I had at Firebirds (thanks, yo!), which uses shrimp. Because of that, I too often use shrimp in this recipe, but I just happened to want seared tuna the other night and voila! It worked like a charm! Sub any protein you can imagine, but so far I've really liked it with the seafood flavors. Okay, okay, enough building it up for ya, let me break it down: Starts with the greens, to make you feel especially health-nutty (or maybe just nutty?). Then it gets a nice coat of the most perfectly blended homemade dressing. Goat cheese and balsamic explosion right on those taste buds. Salty, creamy, acidic. Which just so happens to marry perfectly with some sliced strawberries. Sweet to cut the sour and all of that, ya know? And then seared ahi tuna for that tender, lean yet hearty protein. Have I sold it yet? You better just go and make it to find out for yourself what an easy yet powerful meal this is! Seared Ahi Tuna Salad with Goat Cheese Balsamic Vinaigrette

    • 1 Wild Ahi (Yellowfin) Tuna Steak
    • 2 large handfuls of greens (I use a powerblend)
    • 6-8 sliced strawberries
    • Goat Cheese Balsamic Vinaigrette:
    • 3 tbsp avocado or olive oil
    • 1 tbsp balsamic vinegar
    • 1/2 tbsp of soft goat cheese
    • a pinch each of salt, pepper, onion powder, garlic powder, and dried yellow mustard powder
    1. Heat a grill pan on medium high heat.
    2. Place the tuna on the pan once hot, and cook the tuna steak about 2-3 minutes on each side. The middle will still be raw.
    3. Remove the tuna from the heat, and allow to cool. Once cool enough to touch, cut into slices.
    4. In a large mixing bowl, combine the vinaigrette ingredients with a fork until thoroughly mixed.
    5. Add the greens to the dressing mixture, and toss the greens with tongs until all of the greens are coated with the dressing.
    6. You can either toss the strawberries with the greens, or plate the greens and add the strawberries on top separately.
    7. Place the tuna slices on top of the dressed greens, and serve.
    This recipe makes two entree-sized salads.        

  • Superfood Green Smoothie (Dairy-Free)

    Superfood Green Smoothie (Dairy-Free)

    smoothie9 Ah the Green Smoothie. Something that healthfoodies swear by, yet is still so misunderstood. Yes, it looks gross. I get it. But I can promise you, it will surprise you. And luckily, if you use berries it's not even green in color. HA! No excuses anymore, people! So I've been making these for a while, and in fact try to make one almost every day. This is usually my breakfast, so that's why I'm putting it under the category of "Breakfast." (See how that works? Organization master right hurr.) On the days that I have to be at work super early (6 a.m., welcome to the life of a fitness trainer) I make this the night before and leave in the fridge so I can grab and go. But of course, this can be eaten any time, anywhere, any day. You all are smoothie champs in the making, I see it now. The beauty of this smoothie is that I've given you a base formula, but the flavor is really up to you depending on which fruit you want to use. Again, no excuses! My two favorite flavors, which are pictured above, are mixed berry (purple), and pineapple mango (green). This smoothie features flax meal for added fiber, chia seeds for the anti-inflammatory omega-3 fatty acids, coconut water for the electrolytes, coconut oil for some good fat to help the solubility and absorption of the vitamins and nutrients in this smoothie, plus protein to keep you full and not to mention the green leaves and fruit (we all know the benefits of these by now). Oh and if you haven't heard, I'm slightly obsessed with my blender. If you're in the market for a new one, I would definitely recommend this Ninja. Now, go on and make your own superfood smoothie! Superfood Green Smoothie

    1. Combine the coconut water, protein powder, flax meal, chia seeds, coconut oil, and green in a blender and pulse until the greens are slightly chopped and don't take up as much space in the blender.
    2. Add the frozen fruit. Blend until smooth.
    This recipe makes two 16oz smoothies. You can share with someone else, or store the second in the fridge covered with plastic wrap. Or halve the recipe to make one at a time. smoothie3 Please note that some of the links in the above post are affiliate links that will take you to an Amazon.com page. If you choose to purchase a product featured in this post using an affiliate link, you will be directly supporting You're An Animal. Thanks! Products Featured In This Post:

  • Raw Brownie Energy Bites

    Raw Brownie Energy Bites

    proteinbite7 Sometimes my kitchen turns into an episode of Chopped. "I'm hungry, I have these ingredients, GO." Interestingly, sometimes these spontaneous ventures turn out to be a hit on the first try. Such is the case with these bites. Okay... balls. There I said it... we were all thinking it, let's move on. I really wanted something sweet, but also filling, and TAADAA. Brownie bites. That are raw. And proteiny. (Read: filling.) Emphasis on the brownie, because yum. Reminiscent of a Lara Bar, or energy bar, these are the perfect snack to throw together to get you over the afternoon hump. I used watermelon seeds to keep these protein-filled yet nut-free, but you can sub any kind of nut or seed you want. DO NOT BE ALARMED BY THEIR APPEARANCE. Just dive right in, the brownie is divine. Raw Brownie Energy Bites

    • 3/4 cup Watermelon Seeds (or other seeds/nuts)
    • 7 pitted dates
    • 2 tbsp cocoa powder
    • 2 tbsp tahini (sesame seed paste)
    • 2 tbsp water
    • 1/2 tsp vanilla extract
    • 1/4 tsp cinnamon
    1. Add dates, cocoa powder, watermelon seeds, vanilla and cinnamon to a small food processor. Process until finely chopped, like the consistency of wet sand.
    2. Add the tahini and water to the mixture, and process until it comes together in a thick paste/dough. If needed, you can add more water, drop by drop, until the mixture is the right consistency to be able to mold.
    3. Remove mixture from processor, and form into balls. Mine were a little over a tablespoon each.
    Makes about 7 bites. proteinbite2      

  • Honey Maple Almond Clusters (White Sugar-Free)

    Honey Maple Almond Clusters (White Sugar-Free)

    almondcluster13 It's Independence Day weekend, which for most of us east-coasters means a long weekend at the beach! So Andrew and I packed up the car last night and drove 5 hours down the coast to the NC/SC border for a much-needed mental and physical break. And then Arthur arrived... the first hurricane of the season with the worst timing. Currently we are cooped up in the beach house on our first day here, waiting for the storm to pass. It's just grazing us here, so we're lucky, and thinking of the people (especially our friends) in the Outer Banks who are about to get a direct hit tonight. Stay safe! In my world, road trips only mean one thing: Car snacks. A couple years ago I would have stocked up on Sour Patch Kids and chocolate covered pretzels on our gas station stop before heading out. Those days are (thankfully) gone, but I still wanted that sweet and salty fix, so I whipped up some Honey Maple Almond Clusters before heading out! Car snack fix, done and done. And not too terrible in the nutrition department, I might add. Heavy on the nuts and seeds, with natural sugars rather than the white and brown that are in typically brittle recipes. I added grass-fed butter for the extra richness and flavor, but you could certainly leave it out if you choose. Car packed, clusters made, plus a green smoothie in the cup holder, and we were set for the hours ahead! Now just to ride out this rain... Honey Maple Almond Clusters

    • 3/4 cup unfiltered honey
    • 3/4 cup  grade B maple syrup
    • 3/4 cup water
    • 2 cups raw almonds
    • 1 cup pumpkin seeds
    • 1/2 cup watermelon seeds
    • 2 Tbsp grass-fed butter (I used salted Kerry Gold)
    • 1/4 tsp vanilla extract
    • 1/2 tsp cinnamon
    1. In a medium saucepan, combine the honey, maple syrup, and water.
    2. Bring this mixture to a boil (about medium to medium-high heat), and use a candy thermometer to keep track of the temperature. (The thermometer is important! Sugar is very finicky.)
    3. Line an 8x8 pan with parchment paper. Measure out your add-ins beforehand, as you will need to act quickly once your sugar mixture comes to temperature.
    4. Continue to boil sugar mixture until it reaches 300 degrees F, or the "hard crack" stage, stirring frequently. Beware, it will foam up. If it foams too much, stir, or remove from heat briefly and then return. This stage takes longer than expected--anywhere from 30 min to an hour. Be patient!
    5. Once the mixture reaches the hard crack temperature, remove from heat and quickly add your butter, almonds, seeds, vanilla and cinnamon. Stir and fold in the ingredients quickly, as the sugar will start to stiffen.
    6. Add the mixture to the lined 8x8 pan, and smooth into an even layer.
    7. Allow to cool in the freezer (they will be easier to break when really cold).
    8. Once completely hardened (like hard candy), remove from the pan and break the mixture into bite-sized clusters.
    9. Helpful hints: I found it broke more easily if I flipped it over so the bottom was facing up. I used a butter knife and just went for it. Caution--this is a messy process. Expect to sweep the floor and every inch of counter within a 4-5 foot radius. Maybe invest in some protective eye wear and send small children and pets out of the room. Standard flying object precautions. Also, these got slightly chewy at room temperature, so I found that storing them in the fridge kept them super crunchy. And one more thing... Please don't pull out a filling eating these.
    10. Enjoy!
    almondcluster3  

  • 4 Minute Plank Challenge

    4 Minute Plank Challenge

    plankfinal.jpg

    Exercise Details:

    Starting position: Forearm plank, on your toes. Keep your body in a straight line, using your core to prevent your bottom from arching up or dipping down.

    Plank push up: Move from a forearm plank to a push-up plank, then back down to a forearm plank. Alternate which arm starts with each full cycle.

    Punch plank: Punch your arm straight ahead of you, alternating your arms as fast as you can while trying to keep your body still and flat. Do not let your hips dip to the sides.

    Rock and row: Pull yourself forward, using your arms and back muscles, and coming up high on your toes, almost rolling onto the tops of your feet. Then, against using your arms and back, push yourself backward, pushing your heels toward the ground.

    Hand/toe tap: Keeping your body as still as you can, tap one arm and the opposite foot out wide. Repeat on the other side, alternating sides.

    Roll in roll out: Rotate your body to one side, bringing your chest out wide and allowing your toes to rotate but stay in place so your heels move sideways toward the ground. Keep your core tight to maintain balance. Rotate back in to a starting position, then repeat on the opposite side. Continue to alternate sides.

    Glute raise: Keeping your body as still as possible, lift one leg as high as you can, keeping your leg straight and using your glute muscle to lift. Maintain an up and down motion on one leg for 20 seconds, then repeat on the other leg for the next 20 seconds.

    Mountain climber: Use your core to bring your knee into your chest and back out to the ground. You will have to lift your bottom up slightly to avoid hitting the ground. Alternate legs.

  • S’mores Bars (Gluten-Free, White Sugar-Free)

    S’mores Bars (Gluten-Free, White Sugar-Free)

    1 Happy official start to summer! What better way to get in the mood than with s'mores? Unfortunately the chemical-y, white sugar-y, gluten-y treats have started to sound more like a death trap than a happy summer evening. So why not make your own without the processed junk?! Okay so these are by no means the healthiest food on earth... they've got a ton of sugar, even if that sugar is much better quality than what you would buy in the store. So this is a once-every-so-often summertime treat made to share. By hey, I say if you're going to do it, at least make it cleaner than it used to be! I can't take too much credit for this recipe because I actually combined three different recipes from three different sources to create these sweet treats: Against All Grain, Lexi's Clean Kitchen, and Urban Poser. The part that amazed me the most was being able to make my own marshmallow with honey. WHAAAT. And it came out perfectly. Until I caught it on fire. Yep, that actually happened. I put the bars under the broiler to get the marshmallow nice and toasty brown (I mean it's a s'more, right?) and then got distracted by the World Cup annnnd there was a fire. Smoke detector went off. I had to peel off the top charred and maimed layer. And because of that, the marshmallow layer isn't as thick as it started out. So when you make these, the marshmallow will probably be a little fluffier and taller. Just don't make an oopsie like I did. BUT if you're going to catch something on fire, marshmallow isn't the worst thing because you can easily just remove it. That's my story and I'm sticking to it. Happy summertime! S'mores Bars Graham Crust layer adapted from Against All Grain (original recipe here)

    • 1/4 cup almond flour
    • 1/2 cup plus 2 tablespoons coconut flour
    • 1/4 teaspoon salt
    • 1/4 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1/4 cup coconut oil, softened
    • 1/4 cup honey
    • 1 egg
    • 1 teaspoon vanilla
    Chocolate Fudge Cake layer adapted from Lexi's Clean Kitchen (original recipe here)
    • 6 oz. dark chocolate (I use Enjoy Life chocolate chips)
    • 1/4 cup unsweetened apple sauce
    • 1/4 cup coconut oil
    • 1/2 cup good quality unsweetened cocoa powder
    • 3 eggs
    • 1/2 cup raw honey
    • Pinch of himalayan sea salt
    • 1 tsp vanilla
    • 1/2 tsp cinnamon
    Marshmallow Fluff layer adapted from Urban Poser (original recipe here)
    1 cup filtered water (split into half cups)
    2 1/2 U.S. tablespoons powdered gelatin. 225 bloom strength, same as Knox gelatin. ( I use Great Lakes brand (grass beef gelatin)
    1 cup organic light colored honey, maple syrup or half of each
    1 teaspoon vanilla extract
    - See more at: http://urbanposer.blogspot.com/2012/11/rustic-homemade-marshmallows-whoney.html#sthash.Cj3toeYb.dpuf
    1 cup filtered water (split into half cups)
    2 1/2 U.S. tablespoons powdered gelatin. 225 bloom strength, same as Knox gelatin. ( I use Great Lakes brand (grass beef gelatin)
    1 cup organic light colored honey, maple syrup or half of each
    1 teaspoon vanilla extract
    - See more at: http://urbanposer.blogspot.com/2012/11/rustic-homemade-marshmallows-whoney.html#sthash.Cj3toeYb.dpuf
    • 1/2 cup filtered water
    • 1 1/4 Tbsp gelatin (grass-fed if you can find it)
    • 1/2 cup raw honey (or grade B maple syrup)
    • 1 tsp vanilla
    1. Preheat the oven to 350 degrees F. Grease an 8x8 baking dish with coconut oil.
    2. Start with the graham layer. Combine all of the dry ingredients in a small bowl. Combine all of the wet ingredients and a separate bowl, using a mixer to blend. Slowly add your dry ingredients to the wet, using your mixer to combine until smooth. The dough should be in a moldable ball.
    3. Press your dough into the bottom of your baking dish in one even layer. No need to come up the sides. Use a fork to poke holes all over the dough to make sure it doesn't rise.
    4. Par-bake the graham layer for 5 minutes, then remove from the oven and place in the freezer while you start making the chocolate layer.
    5. Start the chocolate fudge cake layer. Using a double boiler, melt the dark chocolate, honey and coconut oil, stirring frequently until combined and fully melted. Remove from heat.
    6. Add apple sauce and stir to combine. Add cocoa powder, cinnamon, salt and vanilla and mix thoroughly until there are no lumps. Making sure your mixture is cool enough, add the eggs. (If your mixture is too hot, it will start to cook the eggs and you will have scrambled eggs in your fudge... No good!)
    7. Remove your graham layer from the freezer, and pour your chocolate fudge layer on top of your graham layer in the baking dish. Bake for 25 minutes. I liked mine a little fudgey (read: undercooked), so when I took it out of the oven, the middle was still slightly liquidy. If you want yours to be fully cooked through, bake until the center is firm and an inserted toothpick comes out clean. I put mine in the fridge once cooked, and the center hardened right up anyway due to the chocolate and coconut oil solidifying in the cold temperature.
    8. Start your marshmallow fluff layer. Note: I used half the recipe indicated on Urban Poser's blog. She does a much better job with the explanation and troubleshooting of this process than I ever could, so at this point I'm going to direct you to Urban Poser's recipe (click here). Stop at step 5 and come back over here to finish up.
    9. Once you have made your fluff, immediately spread it over the top of your chocolate layer before it starts to set up. Make sure the sides of your baking dish are still greased well with coconut oil (you may need to re-grease). Allow the marshmallow time to set up before cutting or toasting (about 30 min to an hour at least). If you decide to toast and toast too soon, your marshmallow will not be as fluffy as it started out (mine deflated after toasting it).
    10. Store leftovers in the fridge.
    12 4