Dark Chocolate Almond Bark with Sea Salt

Happy Sunday everyone! I am not excited about going into work tomorrow, so I decided to make a delicious treat to make the week a little sweeter. I've recently been obsessed with Trader Joe's Chocolate Almond Bark. I discovered it a few weeks ago and it has been my guilty pleasure ever since. There's just something about that salty and sweet thing that makes my taste buds so happy.

I've made chocolate bark before- a peppermint  version for the holidays, so I had a good idea how to recreate the almond version. This is seriously the easiest recipe ever, and it's so freakin delicious. It's also really pretty so you could definitely bring it to a dinner party or gathering and everyone would think you were SO fancy. :)

In my mind, this is the healthiest dessert ever- dark chocolate and almonds- what could be better? Almonds are said to be the healthiest nut you can eat. They are jam packed with protein and fiber which can help lower blood pressure and maintain a healthy blood sugar level. Almonds provide a good source of Vitamin E which is said to reduce the risk of developing heart disease and Alzheimer's. This "supernut" also contains antioxidants which are known to prevent many forms of cancer.

Ingredients:

1 bag of  at least 60% cacao chocolate chips (I use Ghiradelli)

3/4 cup raw almonds- chopped

1/4 tsp. sea salt

Directions:

1) Line a 9x13 baking dish with foil and spray with non-stick cooking spray.

2) Melt chocolate chips in the microwave for 90 seconds- stirring halfway in between.

3) Pour chocolate in baking dish and top with sea salt and chopped almonds.

4) Refrigerate for 30 minutes or until completely hardened.

5) Break bark apart with hands or cut into pieces with a sharp knife.

*I like to store mine in the refrigerator, but you can store at room temperature as well in a sealed container for up to 2 weeks.

Mediterranean Pasta with Eggplant and Cherry Tomatoes

I am SO excited about this recipe. It combines all of my favorite foods into one tangy and delicious pasta dish. I am also so excited about this recipe because the eggplant and cherry tomatoes were freshly picked from a farm by yours truly! My husband and I went apple picking recently, and it just so happened it was a farm where we could pick our own vegetables. 

We found the most unbelievably delicious cherry tomatoes and beautiful Japanese eggplant. As soon as we picked these I knew instantly I had to make a farm fresh pasta out of them. 

We topped our pasta with jumbo shrimp from Whole Foods but you could use any protein you want: chicken, pork, scallops- you name it. You can also eat it without an added protein and you'll be plenty satisfied!

I talk about how I love to cook with local ingredients and this meal really proves that. I would encourage you all to find fresh produce at your local farmer's market and design meals around that instead of the other way around.

Tomatoes are my superfood of the week. Tomatoes contain lycopene which is said to prevent many types of cancers and promote good skin health. They are also a good source of calcium and Vitamin K which help maintain strong and healthy bones. Lastly, tomatoes are a heart healthy food due to their high levels of Vitamin B. Vitamin B helps reduce bad cholesterol and lower blood pressure.

Ingredients:

1 large (or 3 small) eggplants- diced

2 cloves of garlic- minced

1 tbsp. butter

2 tbsp. olive oil

1 cup cherry tomatoes- sliced

1/2 cup feta- cubed

1/4 cup pitted olives

salt/pepper to taste

1 lb. whole wheat bow ties

Directions:

1) Cook pasta just shy of al dente. 

2) In a large pan heat olive oil and butter over medium high heat.  Add garlic and cook for 1 minute or until fragrant. 

3) Add eggplant to garlic and oil and cook for 3-5 minutes or until tender. Add salt/pepper to taste. 

4) Turn heat to low an add cook pasta, tomatoes, feta, and olives. Cook for 1-2 minutes or until everything is heated through.

5) Add additional salt/pepper to taste.