It was the chocolate.
since I stopped getting migraines I haven't had to worry but I do try not to pig out on chocolate any more.
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What's the last thing you ate - 2015
- Thread starter AbbysMom
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since I stopped getting migraines I haven't had to worry but I do try not to pig out on chocolate any more.
tuna garden casserole, and a slice of dutch apple bundt cake -- my lunch.
Peanut butter and jelly sandwich
I've found the opposite, in that sometimes if I have a tension headache over my eyes, if I eat some chocolate it will go away. The caffeine, I think.
I love chocolate and mint. But not chocolate and orange flavouring. And yes, we don't hurt anyone being chocoholics.
How do you make your own chocolate?
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@rubysmama :
1/2 cup cocoa butter
1/2 cup cocoa powder
1/4 cup raw honey
1/2 ts vanilla
flavorings (nuts, crystalized ginger, fruits, anything you want! I make a pistachio bar for my hubby, I love sunflower seeds, i have also drizzled it on blueberries, strawberries and orange slices to make chocolate covered fruit) or none if you just want plain chocolate
1) Melt the cocoa butter in a double boiler (or slowly melt it on low heat in a glass bowl on a pan with water - so long as the water is not touching the bowl you should be fine)
2) Remove from heat. Add in honey and carefully melt and mix
3) add cocoa powder, vanilla and any flavorings
4) slowly stir to make sure all ingredients are smoothly mixed together
5) pour into molds (I have yet to bother buying a mold
I just use shapes made of tin foil. if you want something neater and prettier just buy a chocolate mold. they're pretty cheap, I'm just lazy maybe for christmas this year, I keep thinking little handmade chocolates would be great gifts)
6) let harden. I stick in the fridge so it hardens more quickly
It will keep for about a week in the fridge, I believe ... I have no idea though as the chocolate I make never lasts that long.
You can mix and match and substitute as desired. More cocoa powder will make a darker chocolate, more sweetener will make a sweeter chocolate. Double it if you want more chocolate, etc. That's just the ratio I use. You can also use molasses, agave nectar, etc to sweeten it. It's really up to personal taste - but I can tell you that using agave nectar or molasses is easier to blend smoothly. I like the taste and health benefits of the raw honey, but I know it did take me a few times making it to get the 'trick' of stirring it to make it blend smoothly.
Also - be very very careful not to get water into your mix. Dry all utensils and cookpans etc thoroughly before using them, because water will make it mealy. It's edible, but not tasty.
You can also use coconut oil in place of cocoa butter, but I recommend the expense of the butter. I think it's better tasting, also the coconut oil chocolate will melt at room temperature so it melts in your fingers as you eat it.
It's really pretty easy. I probably put so much info in there to try and be helpful it made it sound scary. But I will often make some up as I am cooking dinner with the intent of having it for dessert. It really is easy and pretty quick.
1/2 cup cocoa butter
1/2 cup cocoa powder
1/4 cup raw honey
1/2 ts vanilla
flavorings (nuts, crystalized ginger, fruits, anything you want! I make a pistachio bar for my hubby, I love sunflower seeds, i have also drizzled it on blueberries, strawberries and orange slices to make chocolate covered fruit) or none if you just want plain chocolate
1) Melt the cocoa butter in a double boiler (or slowly melt it on low heat in a glass bowl on a pan with water - so long as the water is not touching the bowl you should be fine)
2) Remove from heat. Add in honey and carefully melt and mix
3) add cocoa powder, vanilla and any flavorings
4) slowly stir to make sure all ingredients are smoothly mixed together
5) pour into molds (I have yet to bother buying a mold
6) let harden. I stick in the fridge so it hardens more quickly
It will keep for about a week in the fridge, I believe ... I have no idea though as the chocolate I make never lasts that long.
You can mix and match and substitute as desired. More cocoa powder will make a darker chocolate, more sweetener will make a sweeter chocolate. Double it if you want more chocolate, etc. That's just the ratio I use. You can also use molasses, agave nectar, etc to sweeten it. It's really up to personal taste - but I can tell you that using agave nectar or molasses is easier to blend smoothly. I like the taste and health benefits of the raw honey, but I know it did take me a few times making it to get the 'trick' of stirring it to make it blend smoothly.
Also - be very very careful not to get water into your mix. Dry all utensils and cookpans etc thoroughly before using them, because water will make it mealy. It's edible, but not tasty.
You can also use coconut oil in place of cocoa butter, but I recommend the expense of the butter. I think it's better tasting, also the coconut oil chocolate will melt at room temperature so it melts in your fingers as you eat it.
It's really pretty easy. I probably put so much info in there to try and be helpful it made it sound scary. But I will often make some up as I am cooking dinner with the intent of having it for dessert. It really is easy and pretty quick.
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A 100-calorie Klondike ice cream bar (Rick has some French vanilla ice cream in the freezer. I dearly love French vanilla-anything, so it was calling to me. When we went for groceries on Tuesday night, the Klondikes were on sale, so I bought a box. Problem solved!)
I'm not a big fan of dark chocolate, and it seems to bother my tummy, so it's the cheaper and less healthy milk chocolate for me.
Sounds interesting and not too difficult. I actually have chocolate molds, as we've made chocolates with the wafers on occasion. The chocolates do make nice gifts, and your truly home-made ones would be even better, I'm sure.
I will have to try your recipe, however, I do wonder if your healthy chocolates will bother my tummy like store-bought dark chocolate does.
I have a big container of chunks of the chocolate they make caramilk with and a small chunk left of the chocolate Ferrero rocher is made with. It's so tempting not to just eat it all.
Buffalo chicken dip and tortilla chips
Mmmm I love buffalo chicken dip.
I haven't ate anything yet today. Will have split pea and ham soup soon.
extra sharp cheese and crackers -- my lunch.
@lmj1954 -- i hope you heal from your tooth being pulled quickly and with minimal discomfort.
@lmj1954 -- i hope you heal from your tooth being pulled quickly and with minimal discomfort.
Thanks, so far no pain or discomfort, hopefully tomorrow goes as well, I did go get my RX for Vicodin just in case, would
rather have it on hand if needed then to have to run out and get it. Thanks for the kind words.
rather have it on hand if needed then to have to run out and get it. Thanks for the kind words.
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If milk chocolate doesn't b other you, but dark chocolate does, my guess would be it's not the cocoa itself but something manufacturers are using in the chocolate. I had a sort of similar problem with shredded cheese, and discovered it's the anti-caking substance. But that's my ignorant assumption that barring allergies, added crap is usually to blame for sick rather than pure ingredients.
I know you can add milk and sugar to make actual milk chocolate, but I have never done so myself. I did find this for you though: http://gourmet.lovetoknow.com/How_to_Make_Chocolate_from_Scratch
The last thing I ate was a gluten free fig jammy and some raw yogurt cheese from a local farm. om nom nom
I had a hodgepodge dinner.
Homemade tuscan tomato bisque soup. Some green olives and dill pickles. And an orange.
Homemade tuscan tomato bisque soup. Some green olives and dill pickles. And an orange.
Had three cuties. Yum!
two hard boiled eggs -- my breakfast, or at least part one of my breakfast.
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