Sweet Coconut Date Wild Rice Salad

Sweet Coconut Date Wild Rice Salad makes an amazing picnic side or dessert! This sweet yet subtle mix of rice, carrot, coconut, spices and honey will have you looking at rice in a sweeter way. 

Sweet Coconut Date Wild Rice Salad (treatswithatwist.com)

This is my last post before I load my entire life into a truck, drive 35 minutes down the road, into a completely different state, then dump it all into a new set of walls.

But not just any walls, a house. A new house. That has our name on the papers. We bought a house!

I can’t believe it. I feel so incredibly blessed and lucky to have found a partner that works so damn hard to make our dreams come true. We definitely have paid our dues, and this won’t be easy, but we’re making the dream happen. Lucky me.

I was recently asked to manifest a dream. But I couldn’t think of one in particular. I have a lot of dream blobs. Unformed wants and hopes, but I know that they’ll become clear sooner or later, and then I’ll chase them down. But, buying a house was my current dream, and worth mentioning (even though it wasn’t a new dream in that very moment).

But, I’m sure if you approach me sometime on Saturday afternoon, when it’s a record-breaking hot as hell day, I’m not going to be sporting this positivity. In fact, you’ll probably want to just keep driving. Or stop and help…yeah that’s a better idea.

Wild Rice Salad (treatswithatwist.com)

Wild Rice Salad (treatswithatwist.com)

Wild Rice Salad (treatswithatwist.com)

Ok, now onto the recipe! Sweet Coconut Date Wild Rice Salad! I love love love this. It really doesn’t have an overpowering taste, so it works perfectly as a side in a big, grilled meal. OR as a dessert! I love adding a splash of almond milk to it and eating it like a cold porridge. So good. Enjoy!

Sweet Coconut Date Wild Rice Salad
Sweet Coconut Date Wild Rice Salad makes an amazing picnic side or dessert! This sweet yet subtle mix of rice, carrot, coconut, spices and honey will have you looking at rice in a sweeter way. (makes 4-6 servings)
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Ingredients
  1. 1 cup wild rice, uncooked
  2. 1 ¾ cups water
  3. 1 Tbs. coconut oil
  4. 1 large carrot, shredded
  5. zest and juice of 1 lemon
  6. 1 Tbs. unsweetened shredded coconut
  7. 2 tsp. cinnamon
  8. ¼ tsp. cardamom
  9. ¼ cup raisins (or golden raisins)
  10. ¼ cup chopped pecans or walnuts
  11. pinch of sea salt
  12. 3-5 dates
  13. 2 Tbs. large coconut flakes (or more unsweetened shredded coconut)
  14. 2 Tbs. raw honey
Instructions
  1. ~In a sauce pan, cook the rice, water and coconut oil. Bring it to a boil, then turn down the heat to a low simmer, place the lid on, and cook for 25-30 minutes, or until the water is absorbed.
  2. ~Once the rice is finished, fluff it with a fork, then stir in the shredded carrot, lemon juice and zest, shredded coconut, cinnamon, cardamom, raisins and nuts. Add a pinch of sea salt.
  3. ~Refrigerate the mixture until cool. Plate it up, then top it with the dates (slice them up), coconut flakes, and honey.
Notes
  1. Try it as a porridge for dessert! Splash almond milk and more honey over the top!
Treats With a Twist http://www.treatswithatwist.com/wp/

Dark Chocolate Blended Chia Pudding

Dark Chocolate Blended Chia Pudding is a Snack Pack cheat that is good for you and will bring you childhood memories at first bite! If you’re timid about the texture of traditional chia pudding, try my Blended Chia Pudding and you’ll fall in love!

Dark Chocolate Blended Chia Pudding (treatswithatwist.com)

I’m in a childhood memories kinda mood. Maybe because it’s back-to-school time and beautiful, alluring new school supplies are all over Target. Give me a heart attack! I have absolutely zero control when it comes to new school supplies.

So, I have been resisting the desire to load up my cart with those traditional Snack Pack pudding cups, because man oh man I LOVE me some double chocolate pudding packs. Gahhhh. Drown me in pudding. [but I think that would be a terrifying way to go, so please don’t]

Anyways! So, I’m making you some “adult” pudding. And it’s so easy, it’s silly. If you’re familiar with chia pudding, that’s what we’re making here. If you don’t like the texture (I actually like it, so call me crazy), then you’re going to be SO in love with me when you see that blending it turns your pudding into a fake-out pudding you’d never guess wasn’t made like traditional pudding.

Dark Chocolate Blended Chia Pudding (treatswithatwist.com)

Dark Chocolate Blended Chia Pudding (treatswithatwist.com)

Dark Chocolate Blended Chia Pudding (treatswithatwist.com)

And, if you don’t believe me that this tastes like the best pudding you’ll ever make, just ask my husband, who has no clue that his dessert last night was actually made from chia seeds. Ultimate success. 

Dark Chocolate Blended Chia Pudding
Dark Chocolate Blended Chia Pudding is a Snack Pack cheat that is good for you and will bring you childhood memories at first bite! If you’re timid about the texture of traditional chia pudding, try my Blended Chia Pudding and you’ll fall in love! (makes 2-3 portions)
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Ingredients
  1. 1 cup unsweetened almond milk
  2. ¼ cup chia seeds
  3. 2 Tbs. cocoa powder
  4. 2 Tbs. coconut sugar (or sugar of your choice)
  5. 1 tsp. vanilla extract
  6. pinch of sea salt
Instructions
  1. In a bowl, combine the ingredients and whisk together (really whisk here, it’ll take a little while to get the cocoa to really blend into the milk).
  2. Cover with plastic wrap and place in the fridge for 4 hours or overnight.
  3. Once the mixture has set, pour the whole thing into your blender. Blend until smooth.
  4. Serve up your pudding in cups. If you’re nice, add whipped cream (I used Rice Whip) and sprinkles and cocoa nibs. Be nice. Enjoy!
Treats With a Twist http://www.treatswithatwist.com/wp/
Dark Chocolate Blended Chia Pudding (treatswithatwist.com)

Roasted Blueberries n Cream Popsicles

Roasted Blueberries n Cream Popsicles are the ultimate summer treat! They’re full of rich, jammy blueberry flavor, marbled with sweet honey almond milk “cream.” This one’s a crowd-pleaser for sure! 

Roasted-Blueberries-n-Cream-Popsicles 2

 

 

In case you hadn’t heard…

It’s POPSICLE WEEK!!

Heyyyyyyy!

Ever since I got an ice pop mold for a wedding gift (I’m probably supposed to say “we,” right?), and then supplemented it with another mold (TJ Maxx!), I’ve been going crazy for homemade popsicles! Um, did you SEE my Birthday Cake Fudgsicles and my Mango Coconut Ice Pops?! Yeah.

Well Popsicle Week excites the bejesus out of me because a bunch of bloggers, including myself, have been rounded up by the AHmazing Billy of Wit and Vinegar to all share a popsicle recipe this week.

So, get your frozen treat on!

I knew I absolutely had to make a Roasted Blueberries n Cream Popsicle. Don’t ask me why. Maybe berry crisp or pie was dancing through my brain. But, it had to be done.

Roasted Blueberries n Cream Popsicles (treatswithatwist.com)

Roasted Blueberries n Cream Popsicles (treatswithatwist.com)

 

Fresh blueberries, roasted with coconut sugar until jammy and jamming, stirred into honey almond milk, and frozen to perfection! Then…roll that suckah in some coconut sugar and you have an ULTIMATE Summer cooler. Yum.

Roasted Blueberries n Cream Popsicles (treatswithatwist.com)

 

Roasted Blueberries n Cream Popsicles (treatswithatwist.com)

This little face says it all…

Roasted Blueberries n Cream Popsicles (treatswithatwist.com)

I don’t typically show you what I do with the other 75% of my time…but these little ones have kept me on my toes for 2 ½ years! (Cheers to all the fellow nannies out there!) And, well, when it came to choosing to have my husband holding a popsicle or a cute little 3-yr-old in a swimsuit holding the popsicle…

Husband…child…man hands…kiddo hands…

Roasted Blueberries n Cream Popsicles (treatswithatwist.com)

Roasted Blueberries n Cream Popsicles (treatswithatwist.com)

You get it. Kid won. Sorry honey.

Anyways! Hope you love um. We certainly do! And keep an eye on the Popsicle Week happenings too!

Roasted Blueberries n Cream Popsicles
Roasted Blueberries n Cream Popsicles are a sweet summer treat! Jammy roasted blueberries are swirled with sweet honey almond milk, frozen to perfection and then rolled in coconut sugar! (makes 6 pops)
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Ingredients
  1. 1 ½ cups fresh blueberries
  2. 1 Tbs. coconut sugar
  3. 1/8 tsp. cinnamon
  4. 2 cups unsweetened almond milk
  5. 2 Tbs. local honey
  6. extra coconut sugar, for rolling (optional)
Instructions
  1. In a small baking dish, sprayed with nonstick spray, place your blueberries in and even layer and sprinkle with the coconut sugar. Toss them around a bit to get them covered. Roast them in a 400 degree oven for 15 minutes, stirring once or twice to ensure the sugar doesn’t burn.
  2. Transfer the cooked blueberries to a dish, stir in the cinnamon, and let the jammy mixture cool and thicken.
  3. In a jar (or container with a lid), combine the almond milk and honey. Shake to combine.
  4. Divide out half of the jam between your Popsicle molds, spooning a bit into the bottom of each one. Fill each mold with the honey almond milk until almost full. Spoon the rest of the jam carefully into each of the molds. Use a popsicle stick to carefully give a quick swirl through the milk and blueberries in each mold.
  5. Insert sticks and freeze according to your mold’s directions. (Mine says at least 6 hours.)
  6. When you’re ready to eat them, run the mold quickly under hot water, pull the Popsicle out of the mold, roll the edges in coconut sugar and enjoy!
Notes
  1. I found my popsicle molds at TJ Maxx and Sur la Table. They are also available at Williams Sonoma, on Amazon, and many more places!
Treats With a Twist http://www.treatswithatwist.com/wp/
Roasted Blueberries n Cream Popsicles (treatswithatwist.com)

Thief!

 

Oh fine, here’s one last kiddo pic for ya…

Roasted Blueberries n Cream Popsicles (treatswithatwist.com)

Pretty sure he’d pull on his face until it hurt if it made her laugh! 

 

PS. Happy Birthday to my little brother!! I love you! 

Springing Into Summer

The second half of last week was shocking.

Not “omg that was so wonderful!” shocking, but more like “holy crap I can’t believe all that ish could happen to one person” shocking. Not good.

It was the kind of week where you:

… wonder if your car insurance is going to scare your wallet because you scraped up the front of your car; wonder if your husband is going to be upset about that because he was out of town and everything seems to crumble while he’s gone; wonder if your husband will notice that you can’t make him dinner because you’ve completely given up on cooking meat while he’s gone, so you don’t technically have “dinner material” in the fridge; you decide to do a 5K but it’s over 100 degrees outside so you feel like hell when its over; you slip and slam your shin into something ridiculous (i.e. the toilet) and bruise it so bad that you cry like a little kid and now have a baseball-sized knot on your shin; your husband’s dog has gone from eating the carpet to eating the shower curtain, and you no longer have a place to put her when you leave the house; you go to try on shorts for the summer and leave crying because you can’t believe what size you are right now (due to my health, not for lack of hard work)…

It was one of those weeks where you tell your husband to please tell nobody that any of that happened, but then you decide to tell the world because that’s just what you do.

You just want to curl up on the couch, watch Finding Nemo, and go to bed at 8:30 and pretend like none of it happened and that it’ll all be fixed overnight.

Oh, and can someone come clean your apartment too? While we’re talking fantasy life-fixing.

So, now that Spring has gone out with a bang, let’s hope Summer is a bit shinier.

I do want to share with you my favorite recipes from the past couple months, because a lot of them are perfect for this Summer heat! 

1. Lavender Lemonade

Lavender Lemonade (treatswithatwist.com)

 

2. Strawberry Poppy Seed Crisp with Lavender Honey Cream -

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3. Birthday Cake Fudgsicles

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4. Mango Coconut Ice Pops

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5. Berry Fizz Floats

Berry Fizz Floats (treatswithatwist.com)

6. French Toast Bananas

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7. Honey Banana Smoothie

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8. Super Berry Smoothie

Super-Berry-Smoothie 3

9. Super C Smoothie

Super-C-Smoothie 2

 

So there you have it! A lot of COLD recipes for the sweltering heat that’s to come. And a few not-so-cold recipes that still scream SUMMER!!

I know that things will be better for all of us. A bit of a tan always helps. 

Birthday Cake Fudgsicles

Birthday Cake Fudgsicles will blow your mind! I’ve made thick, rich, chocolatey cake batter-like pourable fudge that is 100% dairy-free with no added sugar! I’ve combined that with some killer leftover cake scraps, adorable and necessary sprinkles, and now you have the treat that will rock your summer! You’re welcome! 

Birthday-Cake-Fudgsicles 1

 

Well I certainly enjoyed my three-day weekend! And having these in my freezer the second I got home probably made ending the weekend a whole hell of a lot easier! 

I don’t know how I got all of the fudge batter from the Vitamix, into the molds. It’s seriously so good that I was about to just tip it straight into my mouth. My kitchen overlooks my family room, and my husband was sitting on the couch…I just knew that the second I started glugging it straight from the blender he would glance over and be horrified at what he was seeing…

Birthday-Cake-Fudgsicles 4

 

Birthday-Cake-Fudgsicles 2

SO it made it into the popsicle molds. Thank God for that, right? Maybe. Well, for you at least.

So, basically, I took cake scraps from my fridge. I don’t throw away cake scraps. That would be wasteful. And who could seriously throw out leftover Cashew Cake?! Not I. Heeeeeeellllll NO. 

You can use whatever cake scraps you have. If you’re not a cake hoarder like me (shame shame) then you can make a cake from whatever mix you have. Let it cool. Use what you need for these pops then SAVE the rest! Scraps, done. 

Don’t forget sprinkles! Use cute ones! Please. 

And enjoy. These will seriously blow your mind. 

Birthday-Cake-Fudgsicles 5

Birthday-Cake-Fudgsicles 3

Birthday-Cake-Fudgsicles 1

Birthday Cake Fudgsicles
Creamy, rich, chocolatey dairy free batter is mixed with your leftover cake for an incredible Birthday Cake Fudgsicle treat! Don't forget the sprinkles! (makes 6 fudge pops)
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Ingredients
  1. 1 can coconut milk (I used unsweetened, low fat, 13.5 ounces)
  2. 3 dried dates (try to find tender, not hard dates)
  3. 3 Tbs. plain almond milk yogurt*
  4. 1 ½ tsp. vanilla extract
  5. 1 ½ Tbs. cocoa powder (dark)
  6. pinch of sea salt
  7. 1-2 cups cake scraps**
  8. sprinkles
Instructions
  1. In a powerful blender (I love my Vitamix!) combine the coconut milk, dates, yogurt, vanilla, cocoa and sea salt. Blend until completely smooth. Try not to drink it all when you start tasting it with your spoon!
  2. Set up your pop molds. Drop small pieces of cake into each mold and some sprinkles. Slowly pour the batter into each mold, letting it settle to the bottom before finishing filling up to the fill line (I used a toothpick to ease it down the sides of the molds). Sprinkle on a few more sprinkles. Apply the lids and sticks.
  3. Freeze in a level spot in your freezer, at least 6 hours. To de-mold, run the mold under hot water for a hot minute. Demold. Lick. Enjoy!
Notes
  1. *I used Almond Dream plain low-fat almond milk yogurt. I found it at Whole Foods. You can use whatever yogurt you prefer, but I HIGHLY recommend trying this one because I think it already kind of tastes like cake batter. Can't beat that.
  2. **I keep cake scraps in the freezer for these reasons! I just know there's no reason to toss out cake edges and scraps. You can make up a quick cake from a box mix and let it cool completely and then use pieces for these Fudgsicles, then be sure to save the scraps for another day!
Treats With a Twist http://www.treatswithatwist.com/wp/