Dark Chocolate Cranberry Almond Kettle Corn

Sometimes you just feel “some type of way”

As Erykah Badu once said, “You can pray till early May and fast for 30 days but it [just] won’t let go.”

That’s when you raid your fridge and cabinets or hit the corner store for that “fix”

Dark Chocolate Cranberry Almond PopcornA snack with a Sweet and Salty combination usually hits my spot.

I go into the psychological and emotional meaning of “why” here.

When you go through something and get that feeling you want to eat something that speaks to your soul.

Instead of beating yourself up about it or denying what it is you crave,

take your sweet and salty senses into the kitchen and make magic.

Like this.


Dark Chocolate Cranberry Almond Kettle Corn
 
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A great snack/treat to satisfy your sweet and salty taste buds.
Author:
Serves: 6
Ingredients
  • ¼ cup coconut oil
  • ½ cup popcorn
  • 3 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup chocolate chips
  • 3 TB coconut oil
  • handful dried cranberries
  • handful almonds
  • zest of 1 orange
Instructions
  1. Set aside a large bowl so that it is ready once popcorn is popped.
  2. Heat the oil in a large pot (with a lid) over medium heat.
  3. Add 3-4 kernels of corn to test the oil and cover the pot.
  4. Once all of the kernels have popped, the oil is ready and you may add the rest of the popcorn.
  5. Add your salt, cinnamon and brown sugar.
  6. Cover the pot with lid and begin moving the pot in a circular motion over the fire so that the kernels are coated with the brown sugar/oil mixture. Constantly moving the pot, will keep the popcorn and the sugar from sticking and burning at the bottom.
  7. Once the popping begins to slow, remove the pot from the heat and quickly transfer the popcorn to the large bowl that you set aside earlier.
  8. Gently stir the popcorn in the bowl with a wooden spoon for a few minutes until it cools and is no longer sticky.
  9. Add your cranberries, almonds and orange zest.
  10. Pour and spread out evenly onto a large cookie sheet and let rest
  11. In a small pot, combine chocolate chips and 3 TB of coconut oil until melted.
  12. Drizzle the chocolate over the popcorn and place the tray in freezer for 5-10 minutes.
  13. Remove from freezer, break apart and enjoy!

 

Banana Cashew Porridge with Figs & Pomegranate Molasses

 

Banana Cashew Porridge

Seriously.

This about sums up my night time slumber.

Breakfast.  How I wake up for thee.

Growing up it was all about my Daddy’s pancakes, biscuits and waffles with loads of syrup and butter accompanied with fried sausage and scrambled eggs. Or spoonfulls of brown sugary Cream of Wheat with heaping piles of cinnamon buttered toast.  Oh and there was the occasional treat of Ackee and Saltfish with Fried dumplings and plantain when Mommy was in the mood.

Even though, I am drooling as I reminisce on breakfast’s of yesteryears, I am also remembering my not so distant 177 pound self who ate this way.  I no longer have my teenage digestive system, energy nor metabolism.

And since I know better, I do better.  For this particular breakfast, I blended raw cashews, almond milk and bananas to re-create the sweet memories of Cream of Wheat Sundays.

Preparing Banana Cashew Porridge

 

As I told you earlier, I was a big fan of Cream of Wheat.

But Cream of Wheat wasn’t a big fan of me.

The principal ingredient, wheat, has gluten and gluten makes me feel bloated, lethargic and uncomfortably “weighted”

I don’t have Celiac disease but I do reduce my wheat intake and create substitutes whenever possible, like in this “Cream of Wheat”.

Enjoy

P.S. Did I mention that this Banana Cashew porridge doesn’t require cooking!

 

 

Banana Cashew Porridge Close Up

 

Banana Cashew Porridge with Figs & Pomegranate Molasses
 
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Author:
Serves: 2
Ingredients
  • 2 bananas
  • ⅔ - 1 cup of almond milk
  • ½ cup cashews
  • 3 dried figs
  • 2 dried apricots
  • 1 tsp fresh ground cardamom
  • drizzle of Pomegranate Molasses
  • dash of Spirulina powder
Instructions
  1. Add all ingredients except molasses and spirulina to a food processor
  2. Depending on the thickness you can vary your milk amount. Start with ⅔ cup and then keep adding based on your desired texture.
  3. Blend until relatively smooth (the cashews become like "peanut butter").
  4. Spoon into bowls and top with spirulina powder, fresh figs, a few cashews for the crunch and pomegranate molasses.
Notes
The porridge itself is already sweet, but I used the molasses because it adds a tart sweet flavor and sticky texture.

 

Black Bean Chili & Coconut Corn Bread

Even though I healed my 10 year struggle with Compulsive Over Eating Disorder and managed to lose and keep off 52 pounds, I am still an emotional eater.

I don’t know that that ever goes away.
I’m human.

I’m woman.

Shelley Chapman picture

I am designed to feel.

Now what I do with those feelings is up to me

I crave my comfort foods when I’m going through stuff.  I’ve learned how to indulge without causing harm to my body by preparing them with fresh ingredients and energizing them with the prayer of love and healing.

When my Daddy died in 2012, I relied on my comfort foods heavily to get through and during that period, I came to appreciate them in a new light.

” Comfort food isn’t so much the junk that we crave as much as it is the need to heal your wounds, mend your soul and just feel everything that there is to feel.  And sometimes it takes a [specific] ingredient to do that . . . ” ~Shelley Chapman

 


Black Bean Chili and Coconut Corn Bread
 
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A quick one pot chili that can be served for lunch or dinner.
Author:
Cuisine: American, Vegetarian
Serves: 2
Ingredients
  • 1.5 cups tomatoes, chopped
  • ½ onion, chopped
  • 3 garlic cloves, minced
  • 1 cup cooked black beans
  • 3 TB fresh cilantro, chopped
  • salt, to taste
  • cumin, to taste
  • 1 Adobo Sazon Packet
  • Chili seasoning, to taste
  • For Corn Bread
  • ½ cob fresh corn, kernels cut
  • ⅓ cup gluten free AP flour
  • ⅓ cup corn meal
  • ⅛ cup fine coconut flakes
  • 2 eggs
  • 1 TB coconut oil melted
  • ½ tsp baking powder
  • ½ tsp salt
  • coconut milk, enough to wet mixture
Instructions
  1. Heat 2 TB of oil in a small sauce pot
  2. Add onion and seasonings and cook until seasoning is fragrant and onions are slightly cooked.
  3. Add the tomatoes and garlic and cover with lid
  4. Once the tomatoes have reduced, lower flame and add black beans.
  5. Let simmer for 5 minutes and then turn off fire and mix in cilantro.
  6. Spoon into bowls and serve with following Coconut Corn Bread recipe
  7. Mix dry ingredients for corn bread in larger bowl with corn kernels
  8. Beat eggs and melted coconut oil together
  9. Add wet to dry. If too dry, add a little bit of coconut milk until batter is thick enough to spoon into a skillet
  10. Heat cast iron skillet and grease with coconut oil
  11. Drop by spoonfuls into heated skillet and fry on both sides until golden brown. About 2 minutes per side.

 

Blueberry Coconut Chia Seed Pudding

Once upon a time recently, I was in love.

He wasn’t.

It was devastating.

And there was nothing that I could do but feel the devastation.

Old me would reach for brownies, cookies and cake to sort of calm the feeling.

This me didn’t.

Instead I reached for blueberries and they helped heal my heart.

In 3 minutes, here’s how it went down.

 

Blueberry Coconut Chia Seed Pudding
 
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A quick chia seed pudding for breakfast or dessert
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 2
Ingredients
  • ⅓ cup chia seeds
  • 1.5 cups almond or coconut milk
  • 2 TB + 2 TB pure maple syrup
  • ½ cup blueberries
  • ⅓ cup coconut cream
Instructions
  1. Combine milk and 2 TB of maple syrup.
  2. Add to chia seeds in a large bowl or mason jar.
  3. Refrigerate for a minimum of 4 hours or overnight.
  4. Once the pudding has set, remove from refrigerator and let stand while you prepare the blueberry compote.
  5. Mix blueberries and 2 TB of maple syrup over low heat until moisture has evaporated and a syrup like consistency forms.
  6. Layer in a tall parfait glass or bowl with chia seed pudding, coconut cream and blueberries.

 

Kale & Heirloom Tomato Frittata

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I didn’t lose 57 pounds on my own.

I prayed about it.

But not in a “get down on my knees, clasp my hands, church-ey type of way”.

It was more like a “get in the kitchen, meditate with my ingredients and cook with love” type of way

I started choosing ingredients that actually loved and gave back to my body.

I broke up with the foods that didn’t.

Here’s one of the recipes that helped me shrink from a size 12 to a size 2.

 


Kale & Heirloom Tomato Frittata
 
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A quick Italian style omelette perfect for brunch!
Author:
Recipe type: Breakfast
Cuisine: Italian
Serves: 4
Ingredients
  • 4 free-range, organic eggs, seasoned and beaten
  • 1 cup of chopped organic kale
  • ½ cup of diced organic heirloom tomatoes
  • goat cheese for garnish
  • salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees
  2. Over a medium fire, drizzle a little olive oil in 8" cast iron skillet or oven safe pan and add kale.
  3. Sautee kale until slightly softened.
  4. Lower heat and add tomatoes and beaten egg.
  5. Cook for 4 minutes on stove to let bottom set.
  6. Remove from fire immediately and place in hot oven. Cook for another 4-5 minutes until the top is set and golden brown.
  7. Garnish with goat cheese, cut in wedges and serve with a small salad.

 

What Are You Weighting For

When I found you, you didn’t fit.

But I loved you, so I bought you anyway.

ShelleyChapmandress

I waited all this time to finally fit you.

7 years to be exact.

And now that I can finally fit you

dressfit

I’ve come to realize . . . .

that you don’t fit.

When you lose 57 pounds, you become a different woman.

EVERYTHING CHANGES.

Your body – Your person – Your relationships

Your understandings – Your truths – Your desires – Your abilities

It became meaningless to hold onto things that no longer fit the woman that I had become.

Losing weight taught me how to set things free.

Not only did I get rid of clothes, but I got rid of relationships that no longer fit.

I said goodbye to emotions that didn’t invoke growth.

And one of the most life and body saving practices ever . . . . .

I committed to daily releases of shit.

I’ll be talking about those releases more and more because freedom is so much better than being chained inside of a body that you do not love.  As I talk, I encourage you to do the same. This is our space – and together we’ll drop pounds of baggage, release weight of pain and love our bodies into the size and health that we desire.

I’m on my way to sell this dress and a few other “non-fitting” items to Buffalo Exhange ;)  But that doesn’t mean that I won’t be present with you – so let’s talk down below.

Leave a comment and let me know if you have ever had a similar experience -

Have you ever bought something that didn’t fit in the hopes that it would inspire you to lose weight? How did it work out for you?