No Diet Day is not about eating all the junk food in the world, of course, if that’s what you want to do then be my guest. No Diet Day is about breaking those restrictions we set on ourselves and being at peace with our bodies. The idea is to accept yourself, flaws and all, and be happy with it. So instead of eating a salad, go grab your favorite food and enjoy it! Let go of what society says is healthy and be content with what this life has given you. If you’re not satisfied, then consider this your cheat day and begin your diet again tomorrow. Nothing wrong with a little fun for a day. I’ve shared three recipes I would 100% make today. So grab your apron, and let’s get cooking!

Brick Street Chocolate Cake

What’s a No Diet Day without a chocolate cake? Here’s one of my favorite recipes. I’ve used Kelapo Coconut Oil to replace the butter for the cake but if you have another preference or want to stick to the original, then that’s great! This recipe does not work on a traditional oven, please use a convection oven only.

Ingredients needed:

2 cups of sugar

1 cup of Kelapo Coconut Oil (melted)

1 ½ teaspoon of pure vanilla extract

3 large eggs

1 cup of baking soda

½ teaspoon of salt

½ cup of instant chocolate pudding mix

1 2/4 cups of buttermilk

1 cup of semi-sweet chocolate chips

Kelapo Coconut Oil Non-Stick Cooking Spray

Chocolate Icing

½ cup of water

½ cup of Kelapo Ghee

1 teaspoon of vanilla

1 cup of baking cocoa (sifted)

3 ½ cups of powdered sugar

3 tablespoons of heavy cream

Start by preheating your convection oven to 350 degrees. Get a medium sized bowl and add the sugar, melted coconut oil, and vanilla extract, then beat everything together. Once that’s done, crack the eggs and add them too. Using a hand mixer, blend all ingredients together.  In that same bowl, add the cake flour, baking cocoa, baking soda, salt, chocolate pudding mix, and buttermilk and blend all ingredients together with the hand mixer. Stir in the semi-sweet chocolate chips with a non-stick spatula. Grease the pan of your choice with the Kelapo Coconut Oil Spray and pour in the batter. Place pan in the oven and bake for about 1 hour to 1 hour and 10 minutes. Verify the cake has finished cooking by putting in a toothpick and making sure it comes out clean. When the cake is done baking, set aside to cool before icing.

To make the icing, take a saucepan, add the water, Kelapo Ghee and vanilla inside and place on the stovetop over heat until everything is melted. Next, stir in one cup of cocoa and then do the same with the powdered sugar. Lastly, add the heavy cream and stir until you get the desired consistency. When icing the cake, start in the middle and work your way to the sides (this also depends on the pan used). The icing will harden once it cools.

Spicy Chicken Chipotle Pasta

My main weakness has always been carbs! I’m Latina, so my entire food culture is based on carbs. This is actually a copycat recipe from Dinner Then Dessert based on the famous Cheesecake Factory Spicy Chicken Chipotle Pasta. You can substitute the olive oil for coconut oil but I always try to stick to the original recipe if I’m making for the first time.

Ingredients needed:

2 chicken breasts (boneless and skinless)

1 lb. of penne pasta

2 tablespoons of lemon juice

½ teaspoon of kosher salt

¼ teaspoon of coarse ground black pepper

2 tablespoons of Kelapo Ghee

2 tablespoon of olive oil

¼ cup of honey

2 tablespoons of chipotle pepper sauce from canned adobo peppers

1 yellow bell pepper (chopped)

1 red bell pepper (chopped)

½ yellow onion (chopped)

3 cloves of garlic (minced)

2 cups of heavy cream

1 cup of frozen peas

1 lb. of fresh asparagus

6 oz of parmesan cheese (shredded)

Cilantro for garnish

First, you’ll want to cook the penne pasta. Once the pasta water has begun to boil, add the asparagus and let boil for about 2 to 3 minutes, or until tender-crisp. Take them out of the pot and place them in a colander. Pour a bit of cold water on them and then set aside. Next, you’ll want to add the penne pasta to the pot and follow the directions to cook. Once the pasta has finished cooking, place in the same colander as the asparagus to drain. Do not pour cold water on pasta. Take your chicken breast and cut them up into 1’ inch pieces and place them in a large bowl. In this bowl, add the lemon juice, salt, and pepper, and mix it all. In a large skillet, add the Kelapo Ghee and turn heat to medium. Once the ghee has melted, add the chopped bell peppers and onion. Cook until they become translucent, and then add the minced garlic and set to cook for another 1 to 2 minutes. Remove all the vegetables from the skillet and set aside. In that same skillet, add the olive oil and add the chicken to the pan. Turn the heat to medium-high and cook until chicken has browned on both sides. Once cooked, add the honey and stir it together. Cook for a couple more seconds before adding the bell peppers and onion. Stir and cook everything for a minute or two and then add in the adobo sauce, heavy cream, and parmesan cheese. Stir once more and cook for another 3 to 4 minutes. After, add in the pasta with asparagus and frozen green peas. Make sure everything is coated and cooked, then last but not least, enjoy!

BBQ Cheeseburger Nachos

Ingredients needed:

9 oz bag of tortilla chips

1lb of ground beef

Salt (to taste)

Pepper (to taste)

3 teaspoons of garlic powder

½ cup of BBQ sauce

2 cups of cheddar cheese

1 cup of mozzarella cheese

½ cup of tomato (diced)

½ red onion (sliced thinly)

8 strips of bacon

½ cup of fresh parsley (chopped)

First, start by making the bacon strip on a skillet or pan. Cook them until they’re crispy. Once they’re cooked, let them cool and then chop into pieces. Next, you’ll want to make the ground beef, so place the beef in a bowl and season with salt, pepper and garlic powder and blend until all beef is coated. If you have to add a bit more that’s okay. You’re welcome to use other seasonings but those are what I typically use for burgers. Once seasoned, place the beef on a pan or skillet and cook. Remember to separate the beef into pieces. Once cooked, set aside. You’ll want to preheat your oven now to 350 degrees. Then, using a skillet, place a layer of tortilla chips on top. After that, spread the ground beef of the tortillas, and drizzle BBQ sauce on top. Next top with cheddar cheese, mozzarella cheese, diced tomato, bacon, and parsley. Repeat these steps until you have no ingredients left, or no space left on your skillet to add more. Pop in the oven and bake for 15 minutes, or until cheese has completely melted.

We hope this #NoDietDay, or cheat day, is the best one yet! Love your life and enjoy a day of no stress. Enjoy!

Peace, love and Kelapo ♥


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