Vegan Queso Blanco

It’s that time of year filled with cocktails, wine, COOKIES, and just temptation everywhere!!  

Listen I may be a health and fitness coach BUT I AM HUMAN!!  I enjoy life and don't deprive myself but I am smart about it.  I will usually forgo any of the desserts and drink wine because Id rather have that.  That’s just me though.  

The other evening I had a little get together at my house with my sisters and a couple friends.  I made a taco bar with all the fixins and the girls brought dips.  We had some good food, good wine, and ended up dancing off all the calories we ate and drank anyways.  Always a good time when you have a girls night. (Not my finest moment and using Playstation VR remotes as microphones ... NBD)  

But my point of this post is because I love me a good queso blanco dip (Moe’s has a really good one!) but not the calories that come with it!  Since doing my plant based cleanse I incorporated those practices into my recipes and meal plans.  I found a recipe for a plant based queso blanco and thought uhh this cant be good CAN IT?!   It had all the ingredients a good queso would have MINUS THE CHEESE!  The secret ingredient -- CASHEWS AND A POTATO!  

Insane right?!  Stick with me here.  

The base of this dip is cashews, cashew milk, and a boiled potato.  That is what gives the dip body.  Then you add in chopped chilies, jarred jalapenos, some seasonings, and boil the shit out of it until its thick and gooey like a traditional cheese sauce.  

Now I am biased because I made it and thought it taste yummy.  But the real test was getting OTHER people to try it.  My lovely friend who is very picky when it comes to food tried it and while she said it didnt taste like cheese it was really good!  

So if you find yourself needing something for a party in the next coming weeks I DARE you to make this!! It is so  good and it’s fun fooling people!!  

I am not the brains behind this recipe but you can find it here!!

Doesn't that look so good!!!

Enjoy!

It's been so long!!

Yikes it's been a very long time since I posted something!  This summer was a whirlwind of events and I just took some time to focus on my family and I.  But I'm back and I have a ton of recipes I want to share!  

Real quick -- This past October I did a detox / cleanse called the Ultimate Reset.  My cravings, attitude, and hormones were OUT OF CONTROL.  I need to press the "reset" button on my life.  Since you cant actually do that, I did a cleanse to basically clean up my act.  I was nervous to do it, but I had the support of my husband and family so that helped.  I also was in a support group so we all helped each other go through the different phases.  Short version, it's a 21 day cleanse broke down into three groups: Reclaim, Release, Restore.

In a nutshell, I loved it.  It help reduce my cravings, I realized what foods my body is sensitive to, my hormones leveled out, and I lost 16 lbs.  I was basically eating vegan for 2 weeks so I have now adapted some of those recipes into my routine.  I could never be a full on vegan, but I have found some vegan recipes I absolutely love (and even tricked my husband baahhaahha) 

Anyhoo on to some recipes!!  

It's starting to get cold here in the burgh and one day my husband asked me to make a Pot Pie.  Here's the truth -- I actually have never made a REAL pot pie.  I like them but they always seemed like they took fooorrrever to make.  I was wrong.  I picked up some puff pastry at Trader Joe's and got to work.  I had intentions of making individual ones in little ramekins but I could not find my little ones to save my life, so big one it was.  Here's where it got interesting.  I had no idea what actually was in a pot pie!!  I mean I know carrots, chicken, and celery but other than that I was lost.  Good thing my husband came to the rescue (but made fun of me first for now knowing).  I had pretty much everything in the freezer I needed except green beans, but whatever no one missed them.  I kind of just made up my own version and it turned out awesome!!  I plan on making this again very soon since it was the perfect warm me up meal!! 

Chicken Pot Pie (cleaned up -- a little bit) 

serves 4 or 2 hungry adults 

Ingredients 

1 sheet of puff pastry (thawed)

Filling:
2 celery stalks; diced
6 baby carrots (or more if you want); diced
4-5 Yukon gold potatoes (small ones); diced
1 chicken breast, cut into small pieces 
1/8 cup frozen peas 
1/8 cup frozen corn 
handful of fresh spinach 
2 fresh sage leaves, minced 
(whatever other seasonings you want to add)
Salt and Pepper 
Oil (I used bacon fat)

Cream Sauce:
2 tsp butter 
1/2 tbsp flour 
1/4 - 1/2 cup unsweetened cashew milk 
splash of chicken broth 
Salt and Pepper 

Directions: 

• Preheat oven 375. 
• Spray a medium sized ramekin dish with cooking spray.  Roll out thawed puff pastry.  Cut a circle bigger than your ramekin dish, then put puff pastry dough in ramekin making sure to cover the bottom and sides.  Reserve the rest of the puff pastry for the top.  
• Heat a large skillet over med - high heat.  Add oil.  Once oil is hot, add in carrots, celery, and potatoes.  Cook, stirring occasionally until tender (it took me about 15 mins).  Season with Salt and Pepper.   
• Once the veggies are tender, add in the frozen peas, frozen corn, fresh spinach, and sage.  Stir until spinach is wilted.  
• Remove veggies from pan and set aside.  
• In the same skillet add 1 tsp of butter and the diced chicken breast and whatever seasoning you want ( I used Mrs Dash garlic and herb).  Cook until browned.  **The chicken doesn't need to be fully cooked because it will cook through in the oven**
• Transfer chicken to the bowl with the veggies. 
• In the same skillet you have been using, add in the remaining butter over med heat and let melt.  Once melted add in flour and whisk until smooth (may have clumps -- that's OK)  
• Add in cashew milk and splash of chicken broth and whisk until smooth and thickened.
• Add veggies and chicken to cream sauce and combine.
• Now that everyone has joined the party, transfer your pot pie filling into your ramekin.  
• With remaining puff pastry dough, roll out into a circle and place on top of your filling.  You can pinch the dough, you can create a pretty design, etc.  As long as its on top it doesn't matter.  Using a sharp knife, make three slits in the dough so steam can escape.  You could used a egg wash if you want but I did not.  
• Bake in over for 50 - 55 mins.  **I HIGHLY recommend putting your ramekin on a sheet pan to catch spillage if there is any.  My spillage ended up on my oven floor sooo that wasn't too fun** 
• Once done, let cool for 10-15 mins.  

Enjoy!!! My husband loooovved this and he didn't even realize it was somewhat healthy!! 

Stay warm out there friends!

Until next thyme

Kam  

Blistered Tomato Caprese Salad

I love caprese salads.

Its three ingredients and then olive oil and balsamic vinegar.  Like if that isnt simplicity on a dish then I don't know what is.

But it's hard to make these in the winter because  (besides mozzarella because cheese is ALWAYS in season) the tomatoes and basil at the grocery stores are just sad looking (and not to mention probably a fortune).  So around spring / summer when these ingredients are in full bloom I EAT THEM UP!!

Sometimes though the normal tomato, mozzarella, basil layering gets boring and I want to mix it up a little.

Enter BLISTERING your tomatoes before making the salad and then adding some grilled chicken. Total game changer.

I saw this on a local news morning show, they had a chef on and he made this quick salad with blistered tomatoes.  I thought "huh I never even thought to do that with tomatoes"

I had a huge container of grape tomatoes to use up from costco and thought well if it doesn't taste good I have more anyways.  But I knew they would taste good because roasting any veggie brings out a whole new depth of flavor.  Roasting , or blistering, the tomatoes takes out the punch of the tomato and makes it slightly sweet.  (Think like how garlic is in your face when it's fresh but when you roast it, it develops a buttery sweet texture.  Doing this with tomatoes is kind of the same.)

This really isn't a recipe but a method then tossing everything all together.

Blistered Tomato Caprese Salad 
1 serving but this could easily be doubled.  Also you could use those little mozzarella balls but I like buying a big ball of it then slicing however much I want

Ingredients:

1 cup grape / cherry tomatoes 
1 oz fresh mozzarella 
8-10 FRESH basil leaves (depends how much to like basil)
1-2 cups spring mix
1 4 oz piece of cooked diced chicken (optional)
drizzle of olive oil
drizzle of balsamic vinegar (*they also make balsamic glaze that is AMAZING but I didn't have any so I went with good old vinegar)

Directions:

Preheat oven 375 degrees.  Line a small sheet pan with parchment or foil.  Set aside.
Slice tomatoes in half lengthwise then place on sheet pan.  After all are cut, drizzle some olive oil (NOT EXTRA VIRGIN) on them and toss to coat.  Sprinkle a little salt and pepper on.
Roast in oven for about 5-10 mins, until they start to pop and blister.
Remove from oven and let cool for about 5 mins,

While tomatoes are roasted, cut mozzarella into chunks and add to a big bowl.
Cut the basil into strips and add to bowl with mozzarella.  **Roll all the leaves together like a cigar then slice.  They turn into pretty ribbons.**
Add in your spring mix and chicken (if using).
After the tomatoes are cool, add them to the bowl with the rest of the party and toss everything together.  Drizzle your balsamic vinegar (or glaze) and toss everything again.
Devour.

If you are following container counts for 21DF here is what it would be:

2 - 3 green (depending on how much spring mix you use)
1 blue
1 red (if using chicken)
1 spoon

freebies:
balsamic vinegar and fresh basil

I hope you enjoy this as much as I do!!  It would be excellent as a main meal if you add the chicken then you can enjoy a nice glass of wine.  Or it would be great side to chicken or steak!

Until next Thyme 

-Kam-

#TruthThursday

This is a long post so sorry (not sorry) in advance.

Ok so my coach the other day said to dig deep and figure out our WHY for choosing to be a health and fitness coach.  WHY did you choose to sign up and taking a step to help people fulfill healthy lives?

I really couldn't figure out my WHY.  I mean I started working out after I had my daughter because I just didn't feel like ME.  I had this whole new post mom bod with a c-section shelf, a belly that looked like a deflated balloon, a scar across my belly and post nursing boobs and I would look in the mirror and not recognize myself.  For the record I am very proud of all of those things that came with my pregnancy.  I am proud of my body for carrying such a healthy beautiful (large) child to term.  But I just wanted to be confident in this post mom body.  Is that selfish?  I don't know.  But I didn't like how I constantly felt ugly.

So I was thinking of my WHY while listening to the call and I REALLY started to think.  Then it hit me.

I became a health and fitness coach because I want my daughter to grow up to be confident in her self and never let negative people or thoughts determine how she feels.  What people say when you are younger can impact you more than you think.

(Which let me say before my story my parents have always told me I am fine the way I am.  They are pretty awesome)

Rewind waaaay back to when I was younger.  I was a pretty active kid, always played outside, was in gymnastics, would swim at my best friends house, etc.  I was a normal active kid.  My parents are awesome and raised us all to be decent human beings despite the fact my siblings and I were terrible to each other.   I never thought I was "chubby" or "fat" or anything because I WAS A KID!!

But then something happened when I was in third grade.  My pencils had dropped on the ground and I was wearing shorts so when I went to pick them up I was kneeling so my thighs and calves were touching (does that make sense?) and the kid that was helping me said "Geez lay off the sugar pops, look at your legs!"  Ummmm I WAS IN THIRD GRADE!!!  So at what 8-9 years old I had some little kid tell me in not so many words I was chubby.  I didn't let it bother me (or so I thought at the time) and went about my way with my trapper keeper and pencil box.

Fast forward to 5th grade when I was still doing gymnastics and I was doing something that involved running then flying into a foam pit.  There were older kids who were spotters for us.  I was next in line to run and jump and the older kids were having a conversation. I distinctly remember them talking about a kid that was "larger than the rest" Was it me?  Was it the random kid in the next class?  I didn't know but I remember them saying that and I took it to heart.  No joke I went home that night and told my mom I didn't want to do gymnastics anymore.  I was embarrassed because I thought they were talking about me.  That same year my chest also started to sprout so maybe it was all hormones going crazy ( I was an early bloomer)

Last moment that had a lasting effect on me was each year we would go to the beach as a family with my best friends family.  There was another family from around our area that went the same time so we all became friends.  So around the same time as I was starting to bloom I wore one of those halter boy short bikini terrible bathing suits.  We were all in the hot tub and one of the boy's kept calling me "Casper the friendly Whale".

Umm thanks.

I was no where near being a large kid (I'm sure the pediatrician would have told my parents) nor did I eat terrible (my mom made us home cooked meals all the time)  but those moments had a lasting impression on me to make me think I was fat.  We hear it all the time nowadays, the media making little girls think they have to look and act a certain way.  I feel like recently though the tides have been turning and it's not the case.  But back when I was a kid these comments really got to me.  I did the best I could to ignore them, but they were always in the back of my head.

As a teenager and young adult, I was pretty confident on the outside but deep down the insecurities got to me.  Do I look ok?  Does this make me look fat?  I would ask my best friend at lunch if my face looked fat...WHO asks such a random ass question??  I did.

Fast forward many years and when I became pregnant ... the first time.  I had the life I always wanted ... I had a good job, a great husband, a new house, the next step was a baby.  I put way too much pressure on it and we ultimately ended up miscarrying.  I took this really personal and thought I had done something wrong.  (I know I didn't and I know it happens a lot)  It is such a mindf*ck.  I was pretty depressed about it for a couple of months and it didn't help I had to have my blood drawn every week to make sure my levels went down.  My body still thought I was pregnant so I put on some weight.  I had finally started to feel better about life and was working out regularly to help my depressed state then BAM!  I got pregnant ... again.  (FYI you are EXTREMELY fertile after you miscarry).  I was really scared something was going to happen so I didn't get excited, I didn't tell anyone (besides our parents and siblings) and I didn't even make an appointment until I was 10 weeks along.  All in all my pregnancy wasn't terrible, but I did swell A LOT and I constantly hated getting weighed at the doctors EVEN THOUGH YOU ARE SUPPOSED TO GAIN WEIGHT!  All of those insecurities came rushing back with a vengeance.  I became so obsessed with it.  It was actually quite ridiculous.  I gained over 65 pounds when I was pregnant and gained MORE after I delivered from all of the fluid retention.  Like whaaat?! (For the record my daughter was 10lbs 1 oz at birth ... and I am only 5' tall)

So this brings me to today.  What is my WHY?  I don't want my daughter to ever feel this way.  I want her to put the boy in his place if he ever makes a silly comment.  I want her to be a role model for her that she can be confident and healthy.  I don't want her to let the media influence how she should feel about herself.  We are all different, we are not all made from the same cookie cutters.  Life would be extremely boring if we were.

Being a health and fitness coach helped me gain my confidence back and put those negative thoughts behind me.  I have been through a lot and my body shows it.  My thoughts when I signed up were that if I help just ONE person start thinking differently and put those negative thoughts behind them, then it's worth it. 

So there is my WHY peeps.  I also enjoy cooking A TON but that has always been apart of me.  

Until next thyme 

-Kam-

Why Paleo?

A few years ago (actually right after my wedding) I took control of my diet.  I have always had a pretty healthy diet, but for some reason I always felt bloated and lethargic after I would eat.  Especially after lunch at work.  I started researching because I hated feeling this way!  This brought me to the paleo movement that was happening around this time.  I started reading about it and found it was a diet based on the types of foods presumed to have been eaten by early humans, consisting chiefly of meat, fish, vegetables, and fruit, and excluding dairy or grain products and processed food.

WHOA WAIT NO BREAD OR CHEESE?!?!?! 

I wasn't sure I could do it because legit I love bread and cheese and wine all together.  But I was committed and I wanted to try and prove to myself I could do it.  

It was hard but luckily there were so many awesome bloggers with great recipes.  I remember the very first meal I made for me and Dave and IT WAS AWFUL!!  Like not even edible.  It was stuffed mushroom cap filled with all types of veggies and ground meat.  Sounds easy and delish.  Until I added WAAAAY too much coconut flour.  Let me break it down real quick for you, coconut flour is like a sponge.  It lasts in your pantry for awhile because you are only supposed to use a small amount.  LESSON LEARNED!! 

That didn't stop me though and I kept making more and more recipes I would find.  I tried for a week to do NO GRAINS whatsoever.  This did not work for me, my body, or mood.  I slowly incorporated 'gray area' grains back into my diet (ie quinoa, white rice, and spelt) and was a much happier person.  I also would eat sweet potatoes and plantains for carbs.  I adapted to what worked for me.  I started to slowly but surely feel better in my skin.  I didn't realize how much the bread and cheese were messing with my system.  My jeans felt loose on me and my stomach flatter, a feeling I still will never forget.  I am lactose in tolerant and from some research I read, sometimes being gluten intolerant and lactose intolerant go hand in hand.  So it made sense I felt better when I wasn't eating the foods my body had a hard time processing.    I continued to eat like this for quite some time.  I followed a paleo/gluten free diet. 

Then I got pregnant.  And my paleo diet/gluten free diet went out the window.  All I could stomach were crackers, starburst, and gushers.  I tried so so so hard and read so many other paleo mom's blogs but you are at the mercy of the little bubs growing inside of you and trying to not throw up every two seconds.

Fast forward and I am cracking down again on my diet.  My skin has been flaring up (itchiness, ecezma, dry spots on my face, etc).  I am taking control of my diet but switching it up.  I'm doing a hybrid of paleo / clean eating.  I can't cut grains and carbs out of my diet, it just doesn't work well for my body.  So I plan to incorporate healthy carbs -- sweet potatoes, plantains, rice, and quinoa -- and cut out as much dairy as I can.  

Enough blabbing here is one of my husbands and I favorite paleo dinner (for the record he DOES NOT eat paleo but he loves this recipe). 

PORK CUBAN MEAT SANDWICH 
(recipe can be found here also.)


Ingredients

1 pork tenderloin, about 1 1/2 lbs
1/2 lb. thinly sliced deli ham
1/4 lb. swiss cheese, optional
1/2 c. dill pickles, sliced into long strips
4 T yellow mustard
2 T honey
S&P

Directions:

Get your oven to 450ºF.

Look at your pork and you’ll likely see a sliver of skin that’s silver in color. That’s called the “silver skin” …it should be removed with your knife. Don’t worry about all the fat, that will cook away, but DO DO DO remove the silver skin. Salt and pepper both sides of the pork. (I like to pound my pork thin so it's easy for me to layer the other ingredients) 

Mix together the honey and mustard in a small bowl.

This is the easy part, in whatever fashion you’d like, layer the ham, cheese and honey mustard into the pork loin.  When you’ve gotten about half way through, add the pickle slices (going long ways). Make sure to put the pickles long ways so when you slice the meat, you get a little bit in every bite. I suggest putting the pickles in half way through the stuffing process because otherwise it’s likely to cause the pork loin to be over stuffed and not roll up properly. Once you’re finished, roll the pork up. Using about 4 pieces of butcher’s twine, tie the pork together–don’t worry about the ends.


Sear the pork loin over medium high heat (in an oven safe pan) in a bit of fat, until you see a nice brown crust on both sides.  Stick the pan in the oven and cook until the center of the pork loin measures 140ºF– about 25 minutes. Let it rest for around 10 minutes, then slice and serve. You may want to make another batch of honey mustard to serve as a dipping sauce.

  

  Enjoy and Until Next Thyme -- 

Kam :) 

My 21 Day Fix journey and Shakeo Recipe

Hello friends! 

So who has heard of the 21 Day Fix?  

Unless you live under a rock, (jk jk) it's all the rage in the workout program world.

It's great 30 min workouts that are different everyday and you get portion containers and an eating guide with it.  No counting calories; if your food fits in the container you can eat it.  

At first I was a little hesitant to use them ... they LOOK so small.  But when I actually put food in them, then on my plate I realized that just wasn't the case.  I had a hard time finishing all my food, which is crazy for me BECAUSE I LOVE FOOD!!!

Anyhoo about the workouts.  They are great and target every muscle group in your body.  You definitely feel sore the next day from these, but a good sore!! I started out using the modifiers because I had not worked out in uhhh 9+ months.  Even those challenge you though!  After my first round I didn't lose any weight but my clothes felt better so I take that as a plus!! 

I am on my 5th round of it and I have lost 5 pounds so far -- Not the greatest but not terrible!!! I wasn't consistent in my eating plan (aka I drank too much wine over the holidays).  The best moment though was when I had to go buy heavier weights because the weights I was using did nothing anymore!  (Also my child was growing larger so that probably had something to do with it!)

The 21 Day Fix is a great workout program for beginners, busy parents, and people who need to hone in on their nutrition.  It's just 30 minutes of your day!

Now about Shakeology.  

I was hesitant to start "drinking the koolaid"  I like REAL FOOD and this didn't seem like it would be able to keep me full.  I was WRONG! So wrong.  But I am glad I was.  I'll admit it doesn't taste as good to me just shaken, but it's waaaaay better than other shakes out there.  This is also a meal replacement shake not a "protein shake".  So I started experimenting with flavors and to my surprise I hated the vanilla (it's still not my favorite) and LOVED the strawberry flavor (think strawberry nesquick)  But chocolate is my jam and I have it every morning.  I mix mine with a frozen banana and natural pb or pb2.  Plan and simple and it keeps me full.  It's like eating a reeses's cup for breakfast.  I have noticed a difference in my skin, my energy levels, and my mood!  When I don't have this first thing in the morning my whole body feels it!  It's like taking a multivitamin and 7 salads all at once.

Ok I'll hop off the shakeology soapbox now and give you guys a couple recipes!!

Funfetti Cake Batter (or cake batter if you don't want to add sprinkles!)

1 cup unsweetened vanilla almond milk 
1/2 cup water 
1 scoop vanilla/1 pkt vanilla shakeology                              
1/4 tsp baking powder
1/8 tsp sea salt
1/8 tsp butter flavoring (On Amazon or Walmart)
1/8 tsp almond extract 
1 tsp vanilla extract

handful of ice

blend until smooth and enjoy!! add sprinkles if you would like!!!

*I added half cashew milk and half water and it was tasty :)*

Sea Salt Caramel Cafe Latte

(this is SO good!!!)

1 cup water 

1/2 cup almond or cashew milk, unsweetened

1/2 tsp caramel extract 

1/2 tsp vanilla extract

1/4 tsp sea salt 

1 scoop/packet cafe latte shakeology 

handful of ice 

blend until smooth!!

Chocolate Fried Ice Cream 

1 cup water 

1/2 cup almond or cashew milk, unsweetened

1 scoop/packet of chocolate shakeology

1 tbsp natural pb

1 tsp honey 

1 tsp cinnamon 

handful of ice 

blend until smooth!!

I hope you enjoy these recipes!!! Message me if you would like to try some today!! 

Until next thyme

--Kam--

Clean Desserts

So who has a sweet tooth after eating basically every meal?

Both my hands are up.

I have a selective sweet tooth though, where my husband will eat anything with sugar.  I have to have CHOCOLATE.  Even if it is just a handful of chocolate chips.  When I crave it I just need a little bit of chocolate (which is good I guess?  I mean I could slam a whole piece of chocolate cake, which I have done after a bottle of pinot noir -- chocolate and wine are good for your heart.  Stop judging)  I can sometimes get away with drinking hot tea (caramel almond biscotti from Teavana...AAAhhhhmazing!)

But that little craving each day and add up.  I drink shakeology and that helps A LOT!! But at night after dinner sometimes I NEED SOMETHING NOW.

Oh hello somewhat healthy (is that even possible?) clean desserts, nice to meet you.

Here is a list of some clean desserts that I make and that are husband approved!

Skinnytaste's Flour-less brownies

Shakeology PB cups

Shakeology Chocolate Bark -- literally a scoop of chocolate shakeology and 1 tbsp melted coconut oil.  Mix together and spread into thin layer on parchment lined baking sheet.  Refrigerate until solid.  You could mix in so many things -- coconut flakes; peanuts; dried cherries, etc.  Possibilities are endless.

And my personal favorite!  Coconut Macaroons!! (Recipe Below)
*Little back story on coconut macaroons.  I love love love coconut and on our honeymoon in Costa Rica we had a private chef (fancy fancy!).  The one night she made coconut macaroons for us but I was too stuffed from dinner to eat them that I no joke ate 5 for breakfast .... 5!!!!! THEY WERE SO GOOD!  These remind me of those everytime I make them, except I don't eat 5 all at once haha*

So when you find yourself craving something RIGHT NOW whip up one of these and fake your husband out (I made the skinnytaste brownies and told him they were Ghiradelli...I'm terrible).

Enjoy your chocolate with a nice glass of Cabernet Sauvignon or Pinot Noir!


Coconut Macaroons
serves:12


Ingredients:

1 cup sweetened shredded coconut (Trader Joe’s makes an affordable bag! or you could buy bulk at if your local grocery store sells it.)
1 egg white, beaten
1 cup organic chocolate chips (for drizzle or dipping)

Directions:
Preheat oven to 350 degrees.
To the beaten egg white add the shredded coconut and stir until combined.
Spray a baking sheet with nonstick cooking spray.
Using a small ice cream scoop (1/2 Tbsp size), scoop the mixture, press into the spoon and then place onto the baking sheet.
Once all of the mixture has been scooped into balls, place baking sheet in the oven and bake for 10­-15 minutes until they become a light golden brown. If only the bottom halves of macaroons brown, turn the oven to broil and cook for 1 minute until the tops turn golden brown. Remove from oven and allow to cool.
Watch these closely because they tend to burn quickly

Melt Chocolate chips in microwave or on the stove. At this point you could either drizzle the macaroons or dip the bottom of them in the chocolate or both!!!

Enjoy!!! (and try not to eat all at once! But I won’t judge if you do!)

Until next thyme 

--Kam--