This weekend started off with a rather boring Friday night in. Mr. Prevention worked late and I ended up eating leftovers and reading. It was actually rather perfect, especially as I had a special date night planned for Saturday.
When our babysitter arrived on Saturday, she quickly complimented my swanky dress, heels, and hair. At least someone noticed I had traded out my weekend uniform of yoga pants and tried pretty darn hard to look nice. I believe Mark finally told me he “appreciated the effort” which is about the closest thing I get to words of affirmation (my love language). That saying, “Feed be tacos and tell me I’m pretty.” If he were ever to do and say this to me while meaning it…yeah, that’s my fantasy right there. #dreambig
ANYWAY. We showed up to the brand new casino to find out that even though it had only been open for 2 weeks it already reeked of cigarettes and they also had ZERO tables. It was all slots. LAME.
We made a $100 donation to some stupid poker games at the bar while having a drink and waiting for 8pm – our dinner reservation time. I’ve been jonesing for Copper Rock Steakhouse where I’m smitten with their seafood. Their buffalo shrimp are out of this world and the French onion soup is dreamy. It’s always a 5-star dining experience but from now on, we’ll be going to the other location so that I’m sure to have my blackjack fix 😉
Unfortunately, I wasn’t able to get in a workout before dinner (which certainly would’ve freed up a few extra calories to enjoy…). Mr. Prevention and I have both been plagued with injuries and to add to this list, I do believe I have a stress fracture. It hurts to walk much less run and so rather than babying it on the bike at the gym or even considering swimming (HATE!), I’ve settled on whining about it while applying ice and elevating. Hoping for a speedy recovery because I have been loving my morning runs.
So today, when I would normally have worked out, Shea and I made these “Healthy” Almond Joy Truffles. They immediately caught my eye while meal planning for this week and I just so happened to have all the ingredients on hand. If you’re an Almond Joy lover, you will adore these. Less sinful than the real deal, but just as tasty and certainly cuter. I will warn, however – these are addicting!
- 3 cups unsweetened coconut, shredded or flakes
- ½ cup coconut oil, melted
- ¼ cup pure maple syrup
- 28 almonds
- ½ cup dark chocolate chips*
- ½ Tbsp coconut oil
- Line a baking sheet with parchment paper and set aside.
- To make the truffles, pulse the coconut, coconut oil, and maple syrup together in a food processor until well-combined. Be sure to leave some texture to the coconut.
- Using a 1 tablespoon scoop, form the truffles and place onto prepared baking sheet. The bottom side should be flat. Use a finger to gently flatten the top of the truffle to fit with the almond in a later step. Repeat with remaining coconut mixture and freeze for 10-15 minutes.
- In a microwave safe bowl, combine the chocolate chips and ½ tablespoon coconut oil. Microwave for 45 seconds on high; stir. Repeat microwaving in 15-20 second increments, stirring each time, until the chocolate is smooth.
- Working one at a time, dip the bottom of each truffle in the chocolate and return to the baking sheet. With remaining chocolate, place a small drop on top of each truffle and top with the almond. Use a spoon to drizzle the chocolate over each truffle.
- Return truffles to freezer for 15-20 minutes or until set. Thaw for 5-10 minutes before serving.
*use vegan chocolate chips to make sugar-free, dairy-free, and vegan
Weekly Menu: January 28th – February 1st
- Sunday: Roasted Salmon, Lemon, and Dill Risotto
- Monday: One Pot Creamy Sausage Gnocchi
- Tuesday: Book Club for me, leftovers for the crew
- Wednesday: Korean Beef Bowls with Veggies
- Thursday: Panera for the kids’ school fundraiser