Relief.
Resolve.
No matter what your opinion of "New Years' Resolutions" may be, I do admire the spirit in which they're made. A new year brings with it such promise. It's new. It's fresh. It's... boundless. The window of possibilities is wide open, and you literally have NO limits to what you can do. If you stick to your guns, that is.
I want to share with you what I cooked up for myself (both literally and figuratively) for this year:
1. By December of 2015, I will be debt free, with the exception of my home mortgage. That's credit card debt, student loans, and car payments. Period. It's a huge endeavor, and quite frankly a little scary to commit to writing. But I'm so tired of those monthly payments. I'm tired of living paycheck to paycheck.
2. I will be the healthiest, strongest, most fit ME I can be this year. I'm pulling out all the stops, folks. I will break a sweat every day, and I will be mindful of the nutrients that enter my body. I will make a plan each week, and I will follow it. Because life is full of unexpected twists, turns, and amazing events (ummmm my sister's wedding?!), I will adhere to the 80/20 rule with fidelity.
And that's it.
With that said, I also want to share with you an amazeballs (literally) recipe I found for CLEAN Mint Chocolate Truffles. I am an admitted chocoholic, so these are an awesome healthy treat to indulge in every now and then. And they are SUPER easy to make... Enjoy!
Total Time: 4 hrs. 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 12 servings, 1 truffle each
Prep Time: 10 min.
Cooking Time: None
Yield: 12 servings, 1 truffle each
Ingredients:
5 oz dark chocolate, 70% cocoa or higher, finely chopped
1 Tbsp. coconut oil
½ cup lite coconut milk
½ tsp. pure mint extract (or pure vanilla extract)
⅓ cup unsweetened cocoa
5 oz dark chocolate, 70% cocoa or higher, finely chopped
1 Tbsp. coconut oil
½ cup lite coconut milk
½ tsp. pure mint extract (or pure vanilla extract)
⅓ cup unsweetened cocoa
Preparation:
1. Place chocolate, coconut oil, and mint extract in a small bowl; mix well. Set aside.
2. Bring coconut milk to a gentle boil in small saucepan over medium heat.
3. Add coconut milk to chocolate mixture; whisk gently until combined.
4. Place chocolate mixture, covered, in refrigerator for at least 4 hours or overnight.
5. Using a melon baller or spoon, scoop out 1 Tbsp. of chocolate mixture. Roll into a ball. Roll in cocoa powder until evenly coated. Repeat steps five and six until there are twelve truffles.
6. Store in refrigerator for up to one week or in freezer for three months.
1. Place chocolate, coconut oil, and mint extract in a small bowl; mix well. Set aside.
2. Bring coconut milk to a gentle boil in small saucepan over medium heat.
3. Add coconut milk to chocolate mixture; whisk gently until combined.
4. Place chocolate mixture, covered, in refrigerator for at least 4 hours or overnight.
5. Using a melon baller or spoon, scoop out 1 Tbsp. of chocolate mixture. Roll into a ball. Roll in cocoa powder until evenly coated. Repeat steps five and six until there are twelve truffles.
6. Store in refrigerator for up to one week or in freezer for three months.
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