Watermelon cake recipe

I have created two different versions of this delicious watermelon cake! 

One is completely clean, while the other ones icing is not 

Either way I say it beat the normal cake! So ---enjoy either one, without guilt!! 

First I make the Icing! 

Icing Recipe #1 

(Healthy Version )

2 cans full fat coconut milk (put in fridge for at least 6 hours a head of time)

1/2 tsp vanilla extract

1 Tbs raw honey

Directions:

Open cans of coconut and scrape out the cream into medium bowl.  (you can open can from bottom and pour the milk out into separate container before scraping it out, or you can discard milk)

Add the vanilla and raw honey to mixture

Whip the cream mixture together with a beater until fluffy (about 5 min)

*place in fridge until ready to use*

Icing Recipe #2 

(Not so clean icing )

1 large jar of fluff 

2 bricks of cream cheese 

Directions: 

Beat mixture together until blended

How to create the cake ...

Take a medium/large watermelon and slice top and bottom straight across 

Then cut around the edges to create a round cake looking watermelon. 

Once it is cut- wrap the watermelon in paper towel to absorb the moisture . 

This step is very important to keep the icing from sliding off! 

Once you have thoroughly absorbed the outside water apply the icing With a spatula. 

Then onto decorating the cake! 

I used raw sliced almonds on the sides and whatever fresh fruit I had laying around the house! 

*Strawberries and raspberries would have been an awesome addition too! *

Once your cake is complete ----put in refrigerator for at least an hour before serving. 

**Slice and enjoy !!!**

Green Beans with Almonds and Thyme

 

Do you ever struggle to figure out sides?

 

I made these green beans last Thanksgiving and they were a hit!!!  Thanksgiving can be loaded with Carbs, so this is a perfect way to avoid the carbs and keep a nice veggie on the platter!! 

 

This can also be a perfect side to any dinner. 

 

 

Ingredients:

• 2 lbs of green beans
• 1/2 stick butter
• 1 Tbsp Dijon mustard
• 4 shelled and chopped pieces of garlic
• 1/4 of small white onion chopped
• 1 teaspoon garlic salt
• 2 Tbsp chopped fresh thyme
• 1/2 Lemon
• 1/3 cup slivered almonds, lightly toasted

 

Directions:

- Cook the green beans in a large pot of boiling salted water until just crisp-tender (about 5 minutes)  They should look dark green in color
- Drain the beans and transfer them to a large bowl of ice water.  Let sit until completely cooled
- Drain the beans well.
- Melt the butter in a large skillet over medium to high heat.
-Whisk in half of the fresh thyme (1 Tbsp), the Dijon mustard, garlic, onion and garlic salt into the butter.
-Add the beans to the skillet and toss until heated through, about 4 minutes. Transfer to a serving bowl.
-squeeze lemon over beans
-Sprinkle with toasted slivered almonds and the remaining 1 Tbsp of thyme.


serves about 8