Pamela's Roasted Poblano and Corn with Chile Lime Aioli

Another "clean" recipe from Pamela: sugar free, chemical free, gluten free.

The nutrition facts were created at Calorie Count!

Roasted Poblano and Corn with Chile Lime Aioli

Adapted from the Ritz Carlton Spa in Tucson by Pamela Fagan Hutchins

Ingredients:

5 ears of corn (or 2 bags of frozen corn)

3 T avocado or olive oil

1 onion, chopped

1 T garlic, minced

3 poblano peppers, chopped

1 T lemon juice

1 t salt

1 t pepper

1 T smoked paprika

4 T butter, unsalted

1 c crumbled cojita cheese

Aioli ingredients:

1/2 cup Vegannaise (or use mayonnaise)

1 T chili powder

1 t cayenne pepper

1 lime, juiced

Directions:

Shuck and roast 5 ears of corn on broil, close to the burner until lightly browned.

Sauté onion and garlic over med-hi in oil, add poblano, lemon juice, salt, pepper, smoked paprika.

Reduce heat. When corn is lightly browned, cool a bit. Then remove corn from the ear and add to sauté with butter. Return heat to med-hi. Sprinkle cojita over mixture. Mix aoili ingredients.

Serve corn/poblano mixture with tortilla chips and aioli or as a side dish.

Pamela’s Sugar Free Chocolate Chips

Following a light and natural approach to food, but still want your chocolate chips? This is the perfect recipe for you!

What is a serving of chocolate? Well, let's just say yours may be different than the 72 decently sized chunks chosen for the following nutrition facts. You can create your own nutrition analysis at Calorie Count, it's a snap!

Pamela’s Sugar Free Chocolate Chips

Ingredients:

1 cup virgin coconut oil

1 cup cocoa

1 T pure vanilla extract

1 T cinnamon

1/2 cup stevia

Ingredient Options:

Instead of stevia, use brown coconut palm sugar. 

Make the flavors suit your taste by experimenting with different amounts of the vanilla, cinnamon and stevia.

Directions:

Melt the coconut oil on lowest heat possible. Stir in cocoa, vanilla, cinnamon, and stevia.

Line large baking pans with saran wrap; pour in thin layer of the melted mixture. Freeze.

After the chocolate is solidly frozen, store in the freezer inside zip lock bag.

Chop “chips” as needed.

Poured into a very thin layer and it makes a yummy chocolate bar.