Healthy Chocolate Walnut Clusters

Walnut Clusters

  • 1/3 cup coconut oil
  • 1/4 cup light coconut milk (canned, room temp)
  • 1/2 cup cacao
  • 2 tbsp. coconut sugar
  • 1/8 tsp almond extract
  • walnuts (or other nuts, raisins, etc.)


Melt coconut oil in a large microwave safe measuring cup or bowl.
Mix in coconut sugar, almond extract, and cacao until well blended.
Mix in coconut milk and whisk until creamy.
Chocolate should be thick but pourable.

If you're using a mold, place walnuts in the cups and pour chocolate over just to cover them. Pat down or mix each cluster gently.

If not using a mold, line a baking sheet with wax paper or parchment paper. Place several clusters of walnuts on the sheet. Pour chocolate over walnuts. You can make it all one sheet to break into chunks or keep the clusters separate from each other.

Refrigerate at least 30 minutes, or freeze for at least 15, until firm and enjoy! Store in the refrigerator...if you don’t finish them right away. 😉

Creamy Steak and Potato Soup

While meal planning for a busy week, I knew one night was going to have to be a crock pot night if we were going to enjoy a home cooked meal. A hearty soup sounded like just the thing. At the same time, I was looking at an old meal plan list I had made from several months prior and saw steak and potatoes. That's when I decided to make a steak and potato soup. You could easily do it on the stove instead of in the crockpot, whatever suits your schedule. 

Steak and Potato Soup by Embody Results

2 lbs of red potatoes, cleaned and diced
1lb of stew meat 
3-4 cups of vegetable or bone broth
1 tsp pink Himalayan salt
1/2 tsp fresh cracked black pepper
1 tsp rosemary
1-2 tsp parsley
other seasonings to taste
6 slices of bacon
4 tbsp. non-dairy butter or bacon grease
1/3 cup GF baking flour (I used Bob's 1-to-1 Baking Flour)
1 1/2 cups almond milk (unsweetened original)
1 cup shredded cheese or non-dairy cheese
extra broth or almond milk
1 bag frozen steamable organic mixed vegetables


1. Brown the beef. (I seasoned the beef with rosemary and as it browned, I poured in about 2 tbsp. of red wine.) Optional: reserve the juices for later.

2. Add beef, potatoes, broth, salt, pepper, rosemary, parsley, and other seasonings to crockpot and sir well. Cook on high for 3 hours or low for 6 hours until potatoes are cooked through.

3. Dice bacon and cook to desired crispiness. Scoop bacon bits onto a paper towel to blot or directly into crock pot. 

4. Steam the veggies in the microwave.

5. To prepare the roux to thicken the soup, either use the bacon grease you just made or discard it and use butter or non-dairy butter. Use the same pan as for the bacon, or put the grease/butter into a small saucepan. Once the grease/butter is heated to medium-high, begin to whisk in the flour. Once it is completely combined, begin to add in almond milk. Whisk continually until the mixture is smooth. Reduce heat to low and it will begin to thicken. Stir occasionally to prevent burning the roux. At this point, you could add the reserved juices from cooking the meat, if you like. 

6. Add the roux, cheese, and vegetables to the crockpot and stir well. Add any other desired seasonings.

7. If soup is too thick, add almond milk and/or broth until it is the desired consistency. If it is too thin, mash some of the potatoes. 

8. Serve while hot. If desired, garnish with cheese, sour cream (or plain yogurt), bacon, chives, etc.