“Chocolatey” Hot Chocolate


We all love a good cup of hot chocolate – decadent and syrupy sweet with a strong chocolatey flavor.  Topped with some fluffy white marshmallows.  Or maybe more of a mild flavor, like a milk chocolate bar.  And I’m sure, if you’re trying to eat healthy, it’s hard to make a copy-cat rendition of Swiss Miss!

While it may be hard, it’s not impossible. 😉  When I make hot chocolate (or hot cocoa) I don’t always make the same recipe… I’m weird like that.  I try something new each time, it seems.

This morning, I decided to make some – great replacement for some Joe when you’re trying to cut back on caffeine – but this time I went super simple.  Basically hot “chocolate milk.”  But don’t be fooled… it may be simple, but if you’re really craving some CHOCOLATE like I was, then let me just say that this will satisfy those cravings once and for all!


“Chocolatey” Hot Chocolate

2 oz unsweetened baking chocolate

2-3 cups unsweetened Almond milk

1/2 cup sweetener (stevia/erythritol, honey, etc)

Start by placing baking chocolate in a saucepan to melt.  When it’s almost melted, start whisking in the milk.  Stir on medium heat until warmed and thoroughly mixed.  Lastly, add sweetener.  If so desired, froth in a blender for extra fullness.  (I am obsessed with frothing…)


Not only is this version low calorie, but it’s also dairy free and sugar free – as long as you don’t use sugar for sweetener.

Of course, there are other ways I like to make hot chocolate.  I do not always have baking chocolate on hand so it’s normally cocoa that I use.  Sometimes I like to add about a tablespoon of butter or coconut oil, for extra ‘healthiness’ and flavor.  Other times I reduce the milk to half then use heavy cream for the other half – talk about extra creamy ooh-la-la!  (Mmmmm!)

There are endless ways to make your cup of chocolate extra yummy and extra yours.  What is your favorite way to make it?

Easy Gluten Free Flour


We, who have chosen to be gluten free for any number of reason, are always trying to find that “perfect” flour – perfect, as in, like white flour made from wheat berries.
I know I am.

And yet, no matter how hard we try, nothing seems as “perfect” as that powdery white stuff that magically turns into delicious donuts, bread and pastries – of which, all are completely off-limits.

Or, are they??

Although I may not have found that perfect mixture that perfectly resembles white flour, I think I may have stumbled upon something pretty close!

My sister told me about the recipe, and she heard it from one of her friends who graciously allowed me to share here.

Gluten-Free All Purpose Flour

3 parts Arrowroot (or, you can use gluten-free cornstarch)

1 part Rice flour (either brown or white)

Pinch of Xanthan Gum

And that’s it!  If you’re like me, and you want to measure things out, then just do like I did and do 1 cup Arrowroot, 1/3 cup rice flour, and about 1/8 tsp of Xanthan Gum.


So far, I have made brownies (I am such a brownie fanatic) and Cinnamon rolls – which both tasted great and feels like regular flour.
I do have to say that it is best to eat your goods within 1-2 days, as the longer they are in the fridge the more cardboard-like they get, unfortunately. :-/

If you try this recipe, don’t hesitate to let me know how it turns out for you in the comments below.

Next on my to-do list: make chocolate cake. 😉