Peanut Butter Banana Muffins

February 27, 2014 Arielle

I'm not ashamed to say, but one of my favorite things to snack on is chocolate chip muffins.

It's the perfect combo of carbs & chocolate, which in my opinion are the most important food groups. (Is this a healthy living blog?) A lot of times I spread a dollop of my favorite peanut butter on top and I feel...so happy.

These past few days my kids have been sick AGAIN, and I'm starting to feel like the 'nasty bug' we got in January never left our house. There have been quite a few tears shed, and this morning my daughter kicked me in the face mid tantrum.

Luckily, I made these muffins the day before my kids both got sick, so I had something for them to snack on when they didn't feel like eating a whole meal. Especially Sweet Pea. Her favorite thing to do is carry them through out the house, take a few bites, and then leave them and their crumbs in random places for me to find days later.

My oldest daughter and I are a little more 'civilized' than Sweet Pea, and we enjoy ours crumbled in a bowl over greek yogurt with fresh strawberries. If you haven't done this...You must.

Don't worry. We use fresh crumbs, not the ones found through out the house that were left behind...

Peanut Butter Banana Muffins

Ingredients

2 ripe bananas, mashed
1/4 c. honey (or other liquid sweetener)
1/4c. coconut sugar
1/2 c. plain greek yogurt
1 egg
1/3 c. milk (I used almond)
1/2 c. natural peanut butter (or any other nut butter)
1 TB. vanilla extract
2 TB. melted coconut oil
1 1/3c. flour (spelt, Whole Wheat Pastry, etc.)
1/3 c. oats
1 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. baking powder
dash of salt
1 c. chocolate chips

Instructions

Add bananas, honey, sugar, yogurt, egg, milk, peanut butter, and vanilla in a bowl and whisk together until combined. Whisk in melted coconut oil
In a separate bowl, whisk together the dry ingredients in a separate bowl.
Add the dry to wet ingredients and stir together, only until combined. (DO not overmix!)
Fold in the chocolate chips.
Add batter to greased muffin pan. Bake at 350 for 15 minutes, or cooked through all the way.
Enjoy with a spread of peanut butter on top!

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I'm hoping by summer the girls immune systems are strong enough, and then maybe we can leave our house and not have cabin fever.

Oh wait.

I live in Las Vegas. We don't leave our house in the summer either.

&%$)W)&%(*$

Chocolate Beet Cake with Dark Chocolate Ganache Frosting

February 12, 2014 Arielle

Chocolate Beet Cake with Dark Chocolate Ganache, from The Diva Dish

Valentines Day is a national holiday in our household. (Well, unless your my husband. It's just a typical day for him....) :)

A day dedicated to love, chocolate, and the color pink...COME ON!! So badly I want to throw pink glitter in every direction, where a frilly pink tutu, and shove chocolate down my throat. (Note-I'm 25)

This year my 3 year old is starting to understand holiday's better, and I know this holiday will be well embraced in our household. Sadly this means that we won't be able to talk about Christmas anymore and use Santa Clause as a way to make our child behave. Hashtag Great Parenting.

SO in the spirit of chocolate and the color pink, I feel and probably always will, that chocolate cake is language of Love. And obviously a chocolate cake with four sticks of butter and sugar would be delicious, I've found a way around that.

A perfectly moist cake (hate that word), with the right amount of sweetness, topped with a delicious layer of rich chocolate ganache. Put on a frilly pink tutu and coat that cake with pink sprinkles. True Love.

Oh...and there's a nice serving of Beets inside the cake. You will love it, I promise!

Chocolate Beet Cake with Dark Chocolate Ganache Frosting

Prep time:

15 mins

Cook time:

30 mins

Total time:

45 mins

Although beets are frequently turned down by many, they are what make this cake incredibly moist! You won't even notice their taste, because the other ingredients do their part and make this cake any lovers dream!

Ingredients

(for the cake)
2 1/2 c. whole wheat white flour
1 1/2 c. coconut sugar
1 TB. cocoa powder
1 tsp. salt
1 tsp. baking soda
2-3 medium beets
2 eggs
3/4 c. melted coconut oil
1 c. almond milk mixed with 1 TB. vinegar
1 TB. vinegar
1 tsp. vanilla
2 oz. water
(for the ganache)
1 1/2 c. dark chocolate chips
1 c. full fat coconut milk

Instructions

(For the Cake)
Cute end of the beets and peel. Cut the beets up a little bit, and place in a steamer basket. Steam until beets are soft and poked with a fork.
Once the beets are soft, add them to a food processor and blend until they become a puree. Add a few TB. of water if needed.
Preheat oven to 350. In a medium bowl add flour, sugar, cocoa powder, salt, and baking soda. Whisk together well.
In a separate bowl add the rest of the wet ingredients. Make sure the eggs and milk are room temp. so they don't solidify the coconut oil. Add in the beet puree. Whisk together well.
Add the wet to the dry and beat on medium speed until incorporated.
Add cake batter to greased pans of choice. (I chose a bundt pan, but a layer cake would taste fabulous!)
Bake for 30-35 minutes, of until the cake is baked all the way through.
Remove from oven and let sit in the cake pan for 10 minutes, then transfer to a cooling rack.
(For the ganache)
In a small pot at water and set over a heated stove. Add a large glass bowl on top of the pot to create a double broiler.
Add chocolate and milk and continue stir with a rubber spatula until chocolate is almost all the way melted.
Remove from heat and continue to stir until chocolate is fully melted.
Let it cool for a few minutes, then pour over the cake. (If you made a layer cake, pour a little between layers and on top.)
Add your choice of toppings like sprinkles or chopped chocolate.
Enjoy!

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I was really nervous my kids wouldn't love this cake, but they haven't stopped begging for it! If you are ever nervous to give your kids a 'healthier' dessert option, there is nothing wrong with dressing it up a little with eye catching sprinkles!

You also wouldn't believe how incredibly moist this cake is! I plan to bake with beets more often, because it added to the cake so many wonderful things!

Chocolate Beet Cake with Dark Chocolate Ganache Frosting, from The Diva Dish

Happy Valentines Day my friends! Be sure to hug the ones you love and share a piece of chocolate cake with them!

Loaded Nachos! // Fresh, Fun, Healthy!

February 3, 2014 Arielle

Honestly, I don't reeeaaallllyy care about the Superbowl. But since it involves eating food, I'm automatically drawn in. Fact.

Another fun fact:

When football season started I said that I was going to cheer on the Seattle Seahawks and they were going to win the Super Bowl.

Another Fact:

They won.

Wanna know what else? I should have bet money on that.

Obviously Super Bowl Food is like chicken wings and ranch dressing, which let's just be frankly honest, I could eat ranch dressing by dipping my finger in it. Add on the amazing cheesy dips, brownies and football decorated strawberries, and well Monday morning calls for sweat pants and your husbands T-shirt.

I took on the challenge that party/football food can be healthy and delicious, all you need is to play up the flavor and fun!

I decided Nachos was the perfect solution, because you can't go wrong with colorful, fresh, flavorful toppings. Roasted corn, garlic lime black beans, tomatillo salsa, salty guac, green onions, sweet and spicy ground turkey, jalepeno...the list goes on! It's also completely vegan/vegetarian friendly!

You would THINK you would miss the fake cheese sauce on top, but with all those toppings only a little bit of cheese on tops does wonders! It's a fun & fresh twist on nachos that even a football loving ranch dressing eating person would approve of!

Loaded Nachos

Prep time:

20 mins

Cook time:

30 mins

Total time:

50 mins

Nachos can sometimes get a bad rap as being a completely unhealthy! But i'm here to tell you that nachos can be enjoyed without the bad fats, loads of calories, and unhealthy toppings! WIth the right ingredients jazzed up with tons of flavor, you won't be missing the cups of fake processed cheese sauce doused over chips! (These are easily vegan/vegetarian friendly!) There are SO many fun delicious toppings, that you won't need a ton of cheese. Just a sprinkle does the trick!

Ingredients

Tortilla Chips
Diced green onions
Fresh grated cheese
Diced black olives
1/2 bunch cilantro finely diced
1 can diced jalepenos
1 lime, sliced
greek yogurt
(For Black Beans)
1 can drained and rinsed black beans
1 TB. olive oil
3-4 TB. chopped garlic
juice of 1/2 lime
salt, pepper, cumin
(For the Guacamole)
2-3 avocados
juice of 1/2 lime
1/2 bunch cilantro finely diced
salt, pepper, cumin
(For the corn)
1 bag frozen/fresh corn
2 TB. olive oil
salt, pepper, paprika
(For the Tomatillo Pico De Gallo)
2 tomatillos
1/2 large onion
3-4 TB. chopped garlic
1/2 large bunch cilantro
1 jalepeno, stem removed (and seeds if you don't want spice!)
4-6 tomatoes diced.
1 lime
salt, pepper, cumin
(For the Turkey)
Ground Turkey
1-2 TB. oil
Taco Seasoning-**Link for homemade version next to Taco Meat Picture**
1 TB. coconut sugar
2-3 TB. water

Instructions

Preheat oven to 350. Arrange corn on a baking sheet. Coat with oil and sprinkle a nice helping of the seasonings over the top. Toss and bake for 30 minutes in the oven. (This seems long, but you will be preparing all the toppings during this time!)
Assemble the toppings into different bowls. Chop the toppings and separate into different bowls. (Green onions, black olives, cilantro, jalepenos, lime, greek yogurt.)
Prepare the Tomatillo Pico De Gallo.
In a food processor add the onion, cilantro, jalepeno, and garlic. Pulse a few times until finely diced.
Add mixture to a bowl along with diced tomatoes. Add lime juice and a nice sprinkle of the seasonings. Cover and set aside in the fridge.
Prepare the Black Beans
In a sauce pan add oil and garlic. Saute for a few minutes, then add black beans. Cook for a couple of minutes, remove from heat and add lime juice and a nice helping of spices. Toss, cover with foil and set aside.
Prepare the Guacamole
Mash the avocados. Fold in cilantro, juice, and spices. Cover and set aside.
Prepare the Ground Turkey
In a saucepan, heat the oil.
Add the ground turkey, and sprinkle the spices and coconut sugar over the top. Ground the turkey, and then add a few TB. of water.
Continue to cook turkey, grounding it as you go, and cook until turkey is cooked all the way through.
Once done, cover and set aside. (Drain any excess water if needed.)
Remove corn from the oven.
Take out guacamole and salsa.
Add corn, turkey, and black beans to a serving bowl.
Have everyone load their favorite toppings to the nachos, and enjoy!

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I've been making my own Taco Seasoning lately, and I love it! Taste so much better than the packaged kind!

I'm looking forward to the next event that I don't really care about where food is involved!!

Butternut Squash Tomato Soup

January 27, 2014 Arielle

We are going on 3 weeks of being plagued with the winter sickness...

We've been sharing it amongst each other and been quarantined from the outside world for all of January...

I'm going freaking nuts.

We've been watching non stop episodes of Barbie Life in the Dream House, blasting the heat up to 76, wiping up runny noses and eating cough drops like candy.

Our coffee table has had little legs run around it 587 times, and the one time we decide to go out and see the sun, Sweet Pea falls and gets a scar on her face that looks like Hitler. Awesome.

But oddly enough, I think we needed this break. I've spent more one on one time with my girls than ever. We've read stories, laughed, played, and cuddled in bed together. It was a great reminder that the most important task I have in life is to be their mommy. To teach, raise, and love them unconditionally.

I've also learned that soup is one of the greatest blessings when sick. It's fast, easy, and comforting. Along side a toasted sandwich with marathon watching of Downton Abby, and well...having a few sick days is probably just what I needed.

Butternut Squash Tomato Soup

Prep time:

10 mins

Cook time:

40 mins

Total time:

50 mins

Ingredients

1/2 medium butternut squash, peeled and diced, about 2 cups*
2-3 heaping TB. coconut oil, or other oil of choice
4 cups diced fresh tomatoes**
2 large carrots diced
2 celery stalks diced
1/2 medium sweet onion diced
4-5 cloves garlic chopped
Salt/pepper/Paprika
Liquid of choice: veggie broth, chicken broth, cream, etc.
Fresh herb of choice, such as basil
*To save time buy the pre-chopped fresh butternut squash
**To save time use canned tomatoes

Instructions

Steam the butternut squash.
While the butternut is steaming, dice the rest of the veggies.
In a large pot over medium heat add the oil. Add the garlic, onion, tomato, carrot, and celery.
Continually stir every so often, and cook veggies on med/low heat for 15 minutes.
At this time, the veggies should be softened, including the butternut squash.
Add the cooked butternut squash to the pot, toss, and continue to cook for an additional 10 minutes.
Remove pot from heat and transfer veggies to a blender. Puree veggies into a soup.
Add the puree back to the pot. Stir in desired amount of preferred liquid, until consistency is reached. Stir in the spices to taste, and serve with chopped fresh herbs.

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You know what else...I've heard Disney's Frozen Songs being sung on repeat constantly, and my three year old begged me to film her, (Yes that's right!). So I thought I would share her cute version of the song, "Do You Want To Build A Snowman?"

Trust me...Cuteness overload!

Virtual Family Christmas Card to all of You!

December 19, 2013 Arielle

One thing I look forward to every year is receiving Christmas Card mail. I love to see the growth of families and loved ones who are spread all over...

I wish I could send each of you a Christmas Card, and share with all of you how thankful I am for such wonderful readers! Then I'd wish you a Merry Christmas and attach the card along with a box of milk and homemade (healthy) cookies!

Wouldn't that be lovely :).

But since I don't have all of your addresses, (That'd be creepster), I figured I could virtually share with you our Christmas Cards!

I've narrowed it down to two from Minted.com's Christmas Card section, that way you could help me decide which Christmas Card you love the most. Honestly though, I had a hard time making decisions! The site is full of different options & styles! And...There are way too many cute ones...

I would love to see your virtual Christmas Cards, and get to 'meet' all those lovely faces! If you can, post them on my Facebook page or even Twitter!!

P.S.

Please tell me my babies will stay little forever...

Trash TV Workout Series: Booty

December 10, 2013 Arielle

There are numerous moments during the day where it hits me... "When is the last time I sat down?? "

Despite always being on my feet cleaning, picking up, moving, cuddling, tickling, chasing, etc., I know how easy it is to let 'mom time' get pushed to the side. Even trying to squeeze in a workout video is tough, when one is clinging to your leg, and the other just had a bathroom accident on the floor...It's freakin' nuts! In a good way :).

I've talked a lot about my unhealthy addiction to trash TV, and how I hate admitting I know way too much about every single Real Housewife, but I just.can't.look.away. I know I'm not alone in this, don't lie!! We all know there are a handful of you out there who couldn't be more excited that Juan Pablo is the next Bachelor and we just can't wait to make matching Team Juan Pablo shirts...Am I right??

So whether you are watching Trash TV or playing toys on the floor with your kids, why not squeeze in a little extra workout?! Nothing too crazy, but just enough to get those muscles toned, along with kickin' a few extra calories to the curb!

Today's first Trash TV is all about BOOTIES! (Unless you are Boo. Then it's all about Boobies...)

(Side note: Filming this took months of convincing myself, but I finally gave in! It's not perfect, and the lighting is horrible, but you can still get a great little workout in!)

And in honor of today's FIRST workout video, I have a fabulous giveaway for all of my lovely readers!

Sometime back, Eleven by Venus Williams sent me some fun workout gear! (The shirt I'm wearing in the video is one of them, similar to this one HERE.) I knew I had to share something with you guys for being so amazing, so I'll be giving away a pair of these light blue workout leggings!

The size I have would fit SMALL/MEDIUM!

To Enter:

a Rafflecopter giveaway

Good Luck!! xo

Sweet Fruit Dip w/ All The Mix-Ins // After School Snack

December 4, 2013 Arielle

There are certain times during the day that parents know when crazy-ness is about to hit the wall...

Those longing hours when naps are over, school is out, dinner isn't for a few more hours, and the kiddos bellies are grumbling. One child has discovered the convenient water release button on the fridge, and now there are full glasses of water all over the place. (Kind of like that Alien movie with Mel Gibson...) While the other baby fends for her self in the pantry, opening a bag of dried beans and an almost empty bag of tortilla chip crumbs.

Come to think of it...Maybe my life is a movie about aliens?

It's that moment in the day where sitting the kids down for a nice snack is probably the best idea, unless of course you have Disney Jr. on, well then...that's a good idea too. ;)

Snacks should be quick & easy, and draw in the attention of your littles! Which is why we love this Sweet Dip! Your kiddos can pick the mix ins and dippers so that it pleases their picky taste buds! Have them put it together, and watch them gobble up their latest creation!

Sweet Fruit Dip-After School Snack

Prep time:

5 mins

Total time:

5 mins

Right between lunch & dinner, right after school, is when the kiddos start rummaging the kitchen for something to fill their bellies. This Sweet Dip is perfect for fruit skewers, pretzel sticks, etc.! And there are so many variations of the dip, which can please any picky child!

Ingredients

Greek Yogurt-Plain
Shredded Coconut
Oats
Mini Chocolate Chips
Chopped Nuts
Chia Seeds
Ground Flax Seeds
Spices-such as cinnamon, nutmeg, etc.
Honey
Fruit
Pretzel sticks
etc.

Instructions

In a bowl, mix together the desired amount of greek yogurt with desired toppings.
You can get really creative with the mix-ins, depending on the preferences of your kiddos!
Drizzle and fold in your favorite sweetener!
Grab your favorite dippers, and enjoy!

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And while the kiddos are munching away, you will have plenty of time to go around the house collecting those random cups of water.

Unless of coarse...you may need them later...

Vegan Chocolate Pudding Pie w Coconut Whipped Cream

November 25, 2013 Arielle

Vegan Chocolate Pudding Pie-from The Diva Dish

Chocolate is a food group in our household.

It's consumed on a regular basis, and you can find some sort of chocolate in practically every room in the house. Besides the bathroom.

Recently our family has taken an obsession to chocolate coconut water. And by obsession I mean, my husband drank the last bottle this morning and I threw the biggest toddler tantrum EVER.

I've always loved the benefits of (plain) coconut water, I've just never been able to well...stomach it. Can I get a Amen?!

Then I tried chocolate flavored and i'm assuming you know how this story ends. It's a great cold or hot & topped w/ whipped cream, yummy in smoothies, and even perfect for sick babies when they don't seem to want to eat.

And who would have thought it does wonders in a pie?!

We all know Thanksgiving is this week, and when grandma brings out those platters of funeral potatoes, dessert is probably the last thing you should end that meal with. Which is why I really wanted to create something light, fresh, & healthy, but still giving your sweet tooth the satisfaction it deserves.

Don't EVER leave your sweet tooth hangin'...That just isn't right.

Vegan Chocolate Pudding Pie w/ Coconut Whipped Cream

It's a little sweet and perfectly filling! Along with a great dose of healthy nutrients to feel good about dessert!

Ingredients

(For The Chocolate Crust)
1 1/8 c. whole wheat flour
2 TB. cocoa powder
2 TB. coconut sugar
1/2 c. solid coconut oil
2-3 TB. cold water
(For The Filling)
1/4 c. cornstarch
1/3 c. + 2 TB. coconut sugar
3 TB. cocoa powder
2 c. canned coconut milk (full fat)
1 c. chocolate coconut water*
3.5 ounces chocolate (I used 85% dark chocolate bar)
1 tsp. vanilla
(For The Coconut Whipped Cream)**
1 can full fat coconut place in the fridge overnight (unopened)
powdered sugar or liquid sweetener
1 tsp. vanilla
chocolate shavings
*If you can't find chocolate coconut water, feel free to sub with an additional cup of coconut milk*
**Feel free to sub with regular fresh whipped cream made from cows dairy too!**

Instructions

(For the Crust)
Add flour, sugar, & cocoa powder to a food processor. Pulse a few times to combine.
Add in coconut oil, and pulse until find crumbs appear.
Pulse in 1 TB. at a time of cold water until mixture sticks together when pressed. You don't want it too dry or too wet.
Form dough into a disk and wrap in plastic wrap and place in the fridge for 10 minutes.
Take the dough out and place a sheet of wax paper on your counter. Roll dough out on top of it to a circle the size of your pie pan.
Life the wax paper and slowly turn it over and place the dough on top of your pie pan.
Form dough into pie pan. Place a sheet of foil on top and add pie beads or dried beans so the dough keeps it's shape.
At 350, Bake in the oven for 20 minutes. Remove foil and bake for an additional 5 minutes. Set aside at let cool.
(For the Filling)
Whisk together sugar, cornstarch, and cocoa powder in a sauce pan. Over medium heat, whisk in milk & coconut water. Continue to whisk as the mixture comes to a boil. Whisk for an additional 2-5 minutes longer, until the mixture has thickened to pudding consistency. (Don't stop whisking! :) )
Remove from heat and whisk in chocolate and then vanilla.
Once melted pour into cooled pie crust.
Place in the fridge and let harden for at least 2 hours.
(For the Whipped Cream)
Remove cans of coconut milk from the fridge. Scoop out the thick cream part ONLY, and not the water on the bottom. Place the cream in a bowl. Add a few TB. of preferred sweetener, plus vanilla and beat for about 5 minutes until fluffy. (Note: By full fat good quality coconut milk. Also, I know that powdered sugar isn't exactly 'natural', but it does help make it more of a whipped texture.)
Spread on top of pie, top with chocolate shavings, and serve!

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Crust recipe adapted from Simply Scratch

Filling recipe adapted from Smitten Kitchen.

The key to making the perfect coconut whipped cream is to buy a really good brand of coconut milk! Don't skimp on that! Also, don't be shy when it comes to beating the mixture...Just beat it. Just beat it...

I have to be honest and say that I've never been a 'Pie' person, but you really can't go wrong with chocolate crust, chocolate filling, and creamy topping!

All that's missing is a nice big glass of that last bottle of chocolate liquid gold to help that pie go down...

*A big THANK YOU to Ecos Brand Chocolate Coconut Waterfor sending me samples of their beverage. It's incredibly rich, creamy, and can satisfy ANY dessert craving. Let's not forget that it's made with COCONUT SUGAR! (My all time fav natural sugar!) Thanks again Ecos! Check them out HERE! (I was not paid to write this post. All opinions are my own.)*

Cranberry Avocado Dip (Salsa)

November 18, 2013 Arielle

There are some people in life that don't love change...

Every Holiday that requires a family gathering means that my grandma will require it of herself to make the same exact thing. Yams with marshmallows. Green Cool Whip with marshmallows. Marshmallow salad and...funeral potatoes topped with potato chips.

Along comes her rebellious granddaughter who just so happens to offer to take on the responsibility of one of the side dishes and BAM!

All of the sudden that translates to, "Well I guess you just don't like my cooking, maybe we should just hold Thanksgiving somewhere else..."

Grandmas a little spit fire.

Luckily for my grandma marshmallows are my favorite food and I really don't want to miss out on a Christmas present from her this Christmas...AND because I LOVE her!!

Unfortunately that won't stop me from bringing a little something different to the table...

It may not be your grandparents favorite dish, but I can assure that no one will complain of a little pre-holiday snack before the real dinner begins!

(And no. I'm not talking about the plate of black and green olives my grandma puts out to prepare your palate for turkey...)

Cranberry Avocado Dip (Salsa)

Ingredients

3 c. cranberries
4 avocados
1 bunch cilantro
1 jalapeno (stem removed, and seeds if wanting a mild flavor)
1/2 small red onion
juice of 1-2 small limes
2 TB. honey
salt & pepper, cumin

Instructions

In a food processor, pulse the cranberries a few times until roughly chopped.
Remove cranberries and place in a large bowl.
In the same food processor add the cilantro, halved jalepeno, and red onion that has been cut into chunks.
Pulse for a few times until roughly chopped.
Add to the cranberries.
Then add in the diced avocado chunks.
In a small bowl whisk together lime juice and honey until combined. Pour over salsa, and liberally add salt and pepper on top.
Fold ingredients together, and serve with chips!

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Disclaimer:

I have a strange love and obsession with my grandmothers marshmallow dishes and potato chip funeral potatoes. I dream about them nightly.

The end.

All About The Diva Dish (Video)

November 11, 2013 Arielle

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I'm so excited to finally share this video with all of you, it's been a long work in progress! For a while, I've been wanting to have a video to briefly let others know what this blog, The Diva Dish, is all about. After a lot of help from my incredibly talented brothers, we were able to finish it!

Thanks again friends for sharing along this journey with my family to a healthy & happier life! Much love to you all xoxo!!

Orange-Carrot Juice

November 4, 2013 Arielle

Did you know that the cuter your kids are, the better the candy they get on Halloween...

Trust me friends...When my darling two little princesses walked up to those strangers doors, every single person just fell in love. They immediately reached in their big bowl of candy, skipped past the sweet tarts and jolly ranchers, and pulled out the regular size snickers and full size bags of M&M's.

Full size M&M's!! Really?! Do they not know that M&M's are my weakness?!

Like many families during this time of year, I think we are all trying to offset the influx of holiday sweets that are just coming in on a weekly basis. Whether it's parties, holidays, etc., it's that time of year where the only thing missing is marshmallow peeps healthy food.

But if we make healthy food fun, bright, and attractive to the eyes of our little ones, than we can feel a little better about this time of year all together!

Orange-Carrot Juice

The sweetness of the carrots and oranges in this drink will satisfy any child's taste buds! And don't worry about the taste of carrots, you can't even taste it! Add a green celery stalk in a clear glass, so when you add the vibrant juice, it looks as if they are drinking a pumpkin!

Ingredients

4 large carrots
3 juice oranges (peeled)

Instructions

Juice the carrots and oranges together.
Serve in clear glasses with a celery stalk to give the appearance of a pumpkin!

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My goal was to give the appearance of a pumpkin by adding a green celery stick as the stem since we are still in pumpkin/halloween mode. In fact, according to Boo, we aren't allowed to take down ANY halloween decorations.

Including our molding carved pumpkins...Awesome.

Speaking of my kids...

Can you tell how opposite my girls are? One is in a princess dress and the other is outside playing in the dirt. Which one do you think is more like me?...

Cinnamon & Caramel Swirl Ice Cream-Made w/ Greek Yogurt

October 23, 2013 Arielle

Cinnamon & Caramel Swirl Ice Cream-Made with Greek Yogurt & sweetened with dates and Maple syrup! thediva-dish.com

I'm having major writer's block for this post...

It's 630 in the morning and Mickey Mouse is playing in the background. My right arm is cuddling Sweet Pea, and my left hand is typing.

I am not a left handed typer person...fgj hgf 6ye gss5 h77,j uggghhhhhhh

This week Boo has been begging for ice cream, so I decided to take on the challenge of using her favorite yogurt and turn it into a favorite frozen treat! Greek yogurt is amazing! It's just so thick and creamy, full of protein, and incredibly kid friendly! If you want a vegan version, you could use a plain non dairy yogurt OR a few cans of full fat coconut milk!

Add a hint of maple, caramel, and cinnamon and I'd say even if it is November Ice Cream is still an acceptable treat!

(Plus it's going to be 81 today...It's basically summer...)

Cinnamon & Caramel Swirl Ice Cream

We all crave ice cream! Why not have an indulgent treat, packed with protein, with a taste of cinnamon and a burst of caramel? Yes...That sounds about right!

Ingredients

4 c. plain greek yogurt
3/4 c. maple syrup
2 TB. cinnamon
(For the Caramel Swirl)
10 pitted dates
1/4 c. maple syrup
1 TB. vanilla
water (roughly 1/2 cup)

Instructions

In a bowl, whisk together yogurt, syrup, and cinnamon.
Add ingredients to an ice cream maker, and make ice cream according to directions.
While the ice cream is churning, make the caramel swirl.
In a small bowl add dates, and then water. Make sure there is enough water in the bowl/cup to completely cover the dates.
Let the dates soak for about 10 minutes.
In a blender, add soaked dates, plus 3 TB. of the date water. Then add the syrup and vanilla.
Blend together until combined, thick and creamy. (No date chunks.)
When the ice cream is done, remove from the ice cream make and place ice cream in a freezer safe container. Add caramel layer to ice cream and swirl it in.
Place in the freezer to harden, at least 30 minutes. (This is optional, otherwise the ice cream will be more soft serve like.)
Enjoy!

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Now my right arm is numb...I'm sure some ice cream could fix that.

Overnight Apple Cider Quinoa Breakfast Cereal (Protein Packed!)

October 21, 2013 Arielle

Overnight Apple Cider Quinoa Cereal from The Diva Dish

I soooo look forward to breakfast.

It's my absolute favorite meal of.the.day.hands.down.

For as long as I can remember, every morning I would chow down 3-4 bowls of cereal. No problem.

Lucky charms were like eating AIR to me. And fruity pebbles?! Holy crap, you don't even KNOW....

But then I grew up and realized a massive sugar crash and a 6th month pregnant looking bloated belly just wasn't worth it, no matter how incredibly delicious dried marshmallows in milk taste.

Since saying goodbye to sugary cereals I've tried my fair share of favorite breakfast, such as Green Smoothies, Waffles, etc., but some days I really do miss cereal.

Especially since my husband makes me buy him Reeses Pieces Cereal on a weekly basis...And he eats it in front of me. And he weighs like 110 pounds. Don't you hate him?

So I knew if I was going to create my own kind of 'cereal', it had to be easy, fast, flavorful, mom and kid approved! Not to mention, full of protein! Something that will keep you full, without giving you that 10 a.m. sugar crash.

The best thing about this cereal is that it can be made the night before, so all you have to do in the morning is add milk. Then have your kiddos add their favorite fruit/toppings and viola! You could also easily eat this as a parfait with maple sweetened greek yogurt! Or you could add dried marshmallows shaped like rainbows to it as well...

The possibilites are endless!

Protein Packed Overnight Apple Cider Quinoa Bowl/Cereal

Serves:

Need a quick ready made breakfast for the morning? Want something to look forward to when you wake up? This Breakfast Quinoa Bowl can either be dressed up in a cereal with cold almond milk, topped with your favorite toppings. OR you could warm it up with warm milk and toppings. OR you could mix it with greek yogurt sweetened with a little maple syrup!

Ingredients

1/2 c. quinoa
1 c. apple cider
1 c. almond milk
1 TB. maple syrup
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
(Toppings)
Almond milk, greek yogurt, diced apples, diced fruit, slivered almonds/nuts, extra cinnamon, maple syrup, etc.

Instructions

In a sauce pan add quinoa, cider, milk, syrup, and spices. Bring to a boil, then reduce to a simmer and cook for 25-30 minutes, or when the quinoa is mostly cooked and there is still a little liquid left.There is more liquid to make it nice and creamy. (Note: Depending on the apple cider you use, you may have to add 1/4-1/2 c. more liquid.)
Add quinoa to a bowl, let cool a little bit, cover, and place in the fridge.
Technically you don't have to let this sit in the fridge overnight, but it's nice to have a ready made breakfast for you waiting in the morning!
In the morning top with cold milk, and your favorite toppings. OR you can heat up the quinoa with some added milk. OR you can mix it with maple sweetened greek yogurt! There are so many possibilities!

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Maybe a drizzle of nut butter would even make this taste like...Reeses Pieces?

Maybe...just maybe...

Pretzel Crusted Chicken

October 16, 2013 Arielle

So our local grocery store carries these mini kid shopping carts. Oh.Boy.

When I first noticed them I excitingly told my three year old, "Oh my gosh Boo!! Looooooookkk!" Her eyes popped open as she did this funky jump and ran over to the carts, excited to start shoppin' like her mama.

Little did I know...

A three year old can't push a shopping cart.

My heels have bruses.

Cereal boxes fall over easily when ran into.

Don't walk by isle with marshmallows. Ever.

Apparently we need multiple bags of pretzels. Multiple.

Want to know what's worse?

The fact that I loaded those groceries so fast on the conveyer belt that I didn't notice said multiple bags of marshmallows OR pretzels.

Hence, Pretzel Crusted Chicken.

Pretzel Crusted Chicken

Pretzels are a common favorite kid food! Have your kids help crush the pretzels, and have them watch you dip the chickens in their favorite snack. Not only is this baked, but serve with your kiddos favorite dip and your basically the best mom. Ever.

Ingredients

6 thin sliced boneless skinless chicken breasts
1 c. flour
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. pepper
1 egg
4 TB. dijon
4 TB. honey
1/4 c. cold water
1 c. salted pretzels
2 slices whole wheat bread
Olive oil/melted coconut oil

Instructions

Get three shallow bowls out. In the first bowl mix the flour, salt, garlic, and pepper.
In the second bowl whisk together the egg, dijon, honey, and water.
In a food processor, blend pretzels and whole wheat bread until fine crumbs. Place crumbs in the third bowl.
Preheat oven to 350 degrees and grease a large baking dish. (13x 9)
Dip chicken, both sides, in the flour. Dust off excess, and dip chicken in the egg, both sides.
Next coat chicken in the bread/pretzel crumbs, both sides.
Place chicken in the baking dish.
Continue coating the rest of the chicken.
Drizzle melted coconut oil or olive oil on top of the chicken through out until somewhat coated.
Bake chicken for 30 minutes, or until chicken has reached an internal temperature of 165 degrees.

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Up next :

Marshmallow Chicken! You probably are going to want to PIN that one!

Creamy Butternut Squash Spaghetti Sauce

October 9, 2013 Arielle

I can't even tell you how long it took me to find a butternut squash here in Nevada...

Ever since September, I've searched all the local grocery stores for SOME TYPE OF SQUASH! Every time they would tell me they don't have any all I would say was, "I'm sorry...All I heard was Bla Bla Bla I'm a dirty tramp..." (Name that movie?!)

Finally this past week I spotted a teeny tiny box full of tiny little butternuts just waiting for me at the grocery store! I've had a harsh reality this year with produce since moving to this deathly hot dessert...Pretty sure I'm gonna hide produce from California in my trunk next time I visit.

Don't tell the produce check point.

Creamy Butternut Squash Pasta Sauce

Ingredients

1 medium butternut squash, peeled and diced, seeds removed
2 TB. olive oil/ coconut oil
1/2 sweet onion
3-4 cloves garlic chopped
2 small carrots, diced
2 small celery sticks, diced
1 TB. tomato paste
roughly 2 cups coconut milk, or other non dairy milk,
salt, pepper, preferred spices
freshly chopped italian herbs; basil, thyme, oregano, etc.
1-2 TB. melted butter/coconut olive oil
Freshly grated parmesan cheese
1 lb. pasta of choice

Instructions

First thing you need to do is cook your butternut squash. You can either roast it or boil it. To boil, place diced butternut into salted boiling water, and boil until tender, roughly 15 minutes. If roasted, preheat oven to 400 degrees and add diced butternut to baking sheet. Toss with 1-2 TB. olive oil and a generous amount of salt and pepper. Roast for about 45 minutes or until tender.
While the butternut cooking, grab a large pan and add oil and onion. Cook for a few minutes until onion is clear, then add diced garlic. Cook for an additional 1-2 minutes.
Next start cooking your pasta according to package directions.
Add in carrots and celery and cover pan with a sheet of tinfoil. Toss every so often, and cook for about 5-7 minutes, until vegetables are somewhat tender.
Next add in Tomato paste and cooked butternut squash. Toss and coat, then remove from heat.
Add ingredients to blender, along with coconut milk. Blend until creamy. You might have to add more or less liquid depending on the butternut you used, and if it's more dry or not.
Pour sauce back into pan and turn on low heat. Add spices, such as salt, pepper, few red pepper flakes, etc. It's really versatile!
Add in your cooked and drained pasta, toss until coated. Add in the 1-2 TB of butter/oil, and toss. (I didn't use all of the sauce that this recipe makes! I actually only used half. So make sure to watch how much sauce you actually need. Save extra sauce for leftovers or for pizza sauce!)
Toss pasta with fresh herbs and a generous helping of fresh parmesan cheese.
Serve immediately and enjoy!

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My main goal in making this pasta was to please the kids, while giving them nice helping of one of my favorite vegetables! It's so creamy and orange like regular boxed mac n' cheese, so it's somewhat of an easy transition.

It's also more of a sweeter sauce, which I think appeals to a lot of kids palates...or maybe just mine. Either way I was happy to see them gobbling it up!

If anyone would like to trade produce for an abundance of rocks....You know where to contact me...

Homemade Hamburger Buns

September 30, 2013 Arielle

I never thought I would be the kind of person to make homemade hamburger buns.

But since I'm in the works with lowering my grocery budget, (the posts are coming soon!), I've been making more things from scratch to save some money.

I've noticed that the foods we go through the most like milk, cheese, eggs, bread, etc. are the most expensive. One of our favorite loaves of bread is roughly FIVE to SIX dollars! Ain't nobody got money for that!

Unless you're like rich. Then most likely your funds are sufficient for your bread needs.

This was my first experience at making these buns, and I honestly thought It would be the most difficult thing in the entire world, and I would have the hardest time convincing you guys to try it. I will say that there are a few steps, and it takes some time, BUT....

My husband told me it was the BEST burger i've ever made! This is huge my friends! I don't consider myself a very good 'manly meat' cooker. I've tried to make steak and burgers for my husband, but he's very particular and doesn't like his steak like a leather wallet.

That picky man.

So knowing that he had 2 large chicken burgers made me feel like I was on cloud nine! But don't worry...

My two year old threw that confidence feeling right out the window when she told me she wouldn't eat bread that had little bugs on it...while chucking it across the kitchen table.

GEEZE! Haters gonna HATE!

Well, more carbs for me.

Homemade Hamburger Buns

Serves: 12 buns

Ingredients

2 1/4 tsp. yeast
2 TB. warm water
4 TB. melted butter or coconut oil
1 TB. honey
1 1/2 c. milk room temperature, whole milk or full fat coconut milk
1 egg, room temperature
2 cups (+) bread flour
2 cups (+) whole wheat pastry flour
1 tsp. salt
olive oil
(For the egg wash)
1 egg + 1 tsp. water
sesame seeds, or other preferred toppings

Instructions

In a small bowl whisk together yeast and water. Let sit until it becomes frothy and bubbly. I usually let mine sit for a good 10-15 minutes.
Using a kitchen aid mixer bowl, whisk together butter/oil, honey, milk, and egg. Whisk together until combined. Add in yeast mixture and combine.
Next, attach the bread hook and add bread flour and whole wheat pastry flour. Knead the dough together, and slowly add more flour if needed. Only 1/8 cup at a time. You know the dough is ready when it doesn't stick to your hands or the side of the bowl.
Continue to let the dough knead for about 5 minutes.
Next coat the dough in a little olive oil, then the bowl. Add the dough to the bowl and cover with plastic wrap.
Let the dough sit in a warm place and let it rise until it's double in size. This took about 3 hours for me. (I know this is a long time, but in my house there aren't very many windows and the sun wasn't shinning!)
Once it has doubled in size, remove dough onto a floured surface.
Cut the dough into 12 pieces, and roll them into tight balls.
Place balls on a baking sheet fitted with parchment paper. Cover w/ greased plastic wrap and let rise for about an hour.
Preheat oven to 410. Brush tops of buns with egg wash and sprinkle with topping.
Bake for 15 minutes.
Remove from oven and let cool. Cut into buns and serve!

Adapted from Food For My Family

One thing I've learned with making yeast bread is to take your time and not rush. I usually start my bread after breakfast and let it rise for multiple hours, and usually by the afternoon it's ready to go, (when I'm about to make dinner.)

This was a perfect Sunday activity since we are mostly home all day, besides church. But if you had to go to work, you could let it rise the first time overnight, and then let the rolls rise while you are at work the next day!

And just so you know, if you are making homemade bread, watch your carb intake during the day. Most likely when that fresh bread comes out of the oven you will will consume 4-7 rolls...

Have you ever made homemade hamburger buns, or your own homemade bread?!

Did your two year old chuck it across the dinner table?

Discuss amongst yourselves...

Pumpkin Spice Roasted Almonds // Pumpkin Spice Roasted Almond Butter

September 26, 2013 Arielle

"It's beginning to look like fall in blog land!" (Sung to the tune of "It's beginning to look a lot like Christmas..." if It wasn't obvi...)

I've brought out my boots, unpacked my leggings, and took the kids apple pickin'! I'm doing my best to scream, "Oh Faaaalllll! I'm READY!!" But unfortunately if I put on boots & leggings, I'd probably pass out from heat exhaustion since it basically feels like the middle of July still...

I'm ready to sip on hot cocoa & apple cider, while I cover up my whole body with an oversized coat and frilly scarf. I'm also ready to put on sweat pants. Oversized and extra comfy with long fluffy socks.

I'm ready to be unattractive.

So if the weather isn't going to act it's month, then I'll just do my best to bring other aspects of Fall to our life.

Like food. Pumpkin everything. Apples galore. And the smell of cinnamon...

And maybe, just maybe...If I do just that, I will FINALLY get to put on my sweat pants...

Pumpkin Spice Almonds // Pumpkin Spice Almond Butter

Prep time:

5 mins

Cook time:

20 mins

Total time:

25 mins

The smell that fills your home while toasting these almonds is everything fall! Eat the almonds one by one, or puree them for a great spread on whatever your heart desires! (That includes your finger!)

Ingredients

(For the Almonds)
2 cups raw almonds
1 TB. pumpkin spice
3 TB. honey
1TB. coconut sugar (opt. or add more honey)
(For the Almond Butter)
2 cups Pumpkin Spice Almonds (recipe below)
1 tsp. honey
1/4 tsp. pumpkin spice
1/2 tsp. molasses
1 TB. melted coconut oil (opt.)

Instructions

(To Make the Almonds)
Preheat oven to 400 degrees
Prepare a baking sheet with parchment paper and spray with cooking spray.
Place almonds on tray, toss a little, and cook for 10 minutes.
Remove from oven and sprinkle spice, then toss to coat.
Next add honey & sugar and toss to coat.
Return back to the oven and cook for an additional 5-7 minutes.
Remove from oven and place almonds on a covered plate. Let cool, then eat!
(To Make the Almond Butter)
Add almonds to a food processor and process until creamy. (This will take a few minutes. Just let it run completely until its creamy. You can scrape down the sides if you need to.)
Once almond butter is creamy, then add honey, spice, and molasses. It's important to do this step AFTER the almond butter is creamy because it will ruin the almond butter if you do it before it becomes creamy.
Blend until combined and creamy.
If it the almond butter becomes thick after adding the other ingredients, add coconut oil and blend.
Keep in air tight container in cool place.

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This is the perfect spread for those fresh picked apples that I know many of you will go pick! But of coarse my favorite way to eat homemade almond butter is with my hand a spoon. :)

Happy Fall Everyone! Bring on the oversized sweat pants!

Soft and Chewy Baby Mini Cinnamon Cookies

September 23, 2013 Arielle

Sisters fight. A lot.

I never had sisters, so I really never had a problem with my younger brothers wanting to play with my polly pockets. It was more along the lines of ME taking their GI Joes for Barbies new husband. He came with a hummer and a camo uniform. So hot.

Around here, the fighting can become intense. One see's toy that one wants, and then BAM! Light bulb moment, and the other decides they want the SAME exact toy...

Sadly for Sweet Pea, she usually is the one getting pushed around by her older sister, and too often she's on the ground in tears because Boo hip chucked her away from the toys.

My mom told me a story of how my older brother was the same way to my younger brother. Than one day the younger shoved a pencil in the older's back, and well...I don't really know how to end that story...

Luckily for Sweet Pea Boo has preschool during the week, which gives lil sis a few hours at home with all the things she "isn't allowed to play with." She will run up to me in excitement holding her sisters favorite toy. Then she slobbers all over it, and chews on Sleeping Beauty's head. Sisterly revenge at its finest.

Not only does Sweet Pea miss out on some, scratch that, all of the toys...But she also misses out on a lot of food. Her teeth are slowly coming in, so it's still hard for her to chew some solids. I decided I wanted to make a soft and chewy cookie just for Sweet Pea! Something she could hold in her hand, and eat on her own.

These are the perfect cookies for little babies! They are so soft and melt right in your mouth, so you don't have to worry about big chunky pieces.

Soft and Chewy Mini Cinnamon Cookies-Perfect for littles

Soft & Chewy Mini Cinnamon Cookies

Prep time:

15 mins

Cook time:

4 mins

Total time:

19 mins

Wholesome & perfect finger food snacks for your little ones. They melt right in your mouth, so you don't have to worry about large dangerous chunks!

Ingredients

1/2 oats
2 1/2 cups flour-whole wheat, spelt, white-wheat, etc.
1 1/2 tsp. baking soda
1 TB. cinnamon
1/4 tsp. nutmeg
1/2 c. chilled or solid coconut oil
1/4 c. honey(note:for babies under 1 use maple syrup)
1/2 c. water

Instructions

Using a food processor, process oats until it turns into a fine flour, or most of the oats have been processed.
Add in flour, baking soda, and spices and process for about a minute.
Add coconut oil and pulse until fine crumbs appear.
Next add honey and water and process until a thick and sticky dough comes about.
Preheat oven to 350, and prepare a baking dish with parchment paper.
Get two more pieces of parchment/wax paper and place dough between the sheets.
Roll out dough until about 1/4 of an inch thick. (You can roll out sections of dough since this makes alot!)
Remove top sheet and sprinkle top with a little flour. Using a cookie cutter, cut out desired shapes.
Dip a thin metal spatula in flour and remove cut outs and place on a baking sheet.
Bake in oven for 4-6 minutes. Remove and let sit on baking sheet to cool.
(For a softer cookie do 4 minutes, and for more crispy do 6)
(Note: You can also use bigger cookie cutters, but the cooking time may vary.)
TO FREEZE:
If you want to freeze dough to make at a later time, place uncooked dough cut outs onto baking sheet and freeze in the freezer for 20 minutes. Then place them in a container and store in the freezer until needed. Add 1-2 minutes to cooking time.

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I could not keep Sweet Pea's hands from grabbing them while I took pictures! She was so excited, especially since they were so easy for her to eat!

One of the things I love about this recipe is that you can make some and freeze the rest for later, especially since this recipe makes A TON of mini cookies! Of coarse you can always make bigger shapes too!

And guess who had a bright idea that little sister needed to learn how to share her cookies...

Well...At least i've got 5 dozen others, so there is plenty to go around! :)

Pumpkin Spice Bars

September 21, 2013 Arielle

I caved...

I told myself that I would wait until at least October until I purchased my first can of Pumpkin Puree. But of coarse down at the end of practically every isle at the store sits a tower of Libby's puree of Gold...

And then it seems like every time I'm on Pinterest there is either some incredible fall decor, painted and styled up pumpkins, or a recipe like this...Hello canoli, screw spinach!

So when it came to choosing what type of Pumpkin Recipe I wanted to try first, I decided started simple was best. Something easy with one bowl, one pan, and a crowd pleaser. One that you could bring to a fall or halloween party, and be like, "Yea...I made that. AND it's healthy!"

And most likely people won't like that it's healthy, and go for that King Size Snicker Bar that the Smith family brought to the party, and then you are pissed.

So, moral of the story...Egg the Smith's house.

(**For the buttermilk: You can use cows buttermilk, but to make your own dairy free kind just mix 2/3 c. coconut milk + 1 TB. Vinegar**)

Since my first Pumpkin Puree purchase, I've not stocked up at Costco...So I've got October through March covered...

Chicken Spring Rolls with Crunchy Almond Butter Dipping Sauce

September 16, 2013 Arielle

I've been asked a few times where I get inspiration to create some of my recipes. I wish I could say that it just pops in my head as I'm scrubbing the kitchen...(Scrubbing=Chocolate Crumbs=Chocolates Good= But Veggies are Good Too- CHOCOLATE ZUCCHINI MUFFINS!!) Nope. Not that brilliant. Honestly a lot of the food that's published on this site has to do with memories.

Chicken Spring Rolls with Crunchy Almond Butter Dipping Sauce from The Diva Dish

There are moments in my life that I specifically remember the way a type of meal/food had tasted. I'm talking some of my earliest memories are triggered by my taste buds, like lemonade at my grandparents house.

Or throwing up a corn dog from Hot Dog on a Stick at 3 years of age...

I'm not sure if that means I was meant to be a food blogger all along, or if that I just had to learn early on that hot dogs are the nastiest thing on the planet. Either way, food and the way it tastes has always left an impression on me. Good OR bad.

This summer we took our, what felt like, first vacation in forever to the beautiful Hawaiin Islands. While there I ate a lot of food.

The end.

A lot of our time was spent relaxing by this beautiful pool at the hotel. By the pool was this restaurant that you could order drinks and food pool side. They had this milkshake there....

Every time we ordered food there I got these Chicken Spring Rolls. I've had spring rolls before, but these were so memorable. They were so refreshing with a touch of mint and super light, which made it nice when you are eating in your bathing suit.

IChicken Spring Rolls with Crunchy Almond Butter Dipping Sauce from The Diva Dish

Ever since then I've wanted to make them at home, but I HAVE NOT been able to find rice paper. I don't know if the city of Las Vegas in anti-rice paper, but it just hasn't happened. So in desperation I used egg rolls, but if you are lucky enough to live in a pro rice paper community then by all means, use it! It definitely adds to the 'lightness' of the dish.

Chicken Spring Rolls w/ Crunchy Almond Butter Dipping Sauce from The Diva Dish

(Note: If you use rice paper, don't bake them! Just fill and enjoy!)

Printable Recipe Here: Chicken Spring Rolls with Crunchy Almond Butter Dipping Sauce

My husband and I fought over these, along with who could get more of the dipping sauce. I love when he approves of the food I make!

My picky three year old wasn't thrilled about trying them since she has a problem with food that is touching, but she did love dipping her chicken in the sauce!

Now if only I could recreate the situation in which I first ate these spring rolls, well then...That would be awesome.

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Hey There!

Welcome to The Diva Dish! My name is Ari and I love Kale Salads and Chocolate Cake. I also love to blog about it...