Relax at Tranquility

The journey towards beauty, health & wellness begins at Tranquility.

Gluten Free Flour-less Chocolate Cake February 19, 2013

Filed under: Miscellaneous,Recipes — relaxattranquility @ 11:48 am
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OK I’m going home and making this immediately! This recipe comes to us from Amy, front desk staff at Tranquility.  She got this recipe after having a Flour-less cake at our neighbor business, Townhouse Cafe.

Flourless chocolate cake

  • 6 1-ounce squares coarsely chopped semisweet chocolate
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup sugar
  • 3 large eggs
  • 1/2 cup cocoa
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • For Glaze:
  • 2 1-ounce squares coarsely chopped semisweet chocolate squares
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 teaspoon milk OR light coconut milk
  • 1 1/2 teaspoons Agave syrup OR honey
  • 1/8 teaspoon vanilla
  • fresh raspberries or strawberries (to put on top)


Preheat oven to 350°F

Spray a 7-inch tart pan with removable bottom with cooking spray. Line the bottom of the pan with parchment paper and spray the paper.

  1. Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
  2. Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.
  3. Remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
  4. Use a mesh hand sieve to sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth.
  5. Pour batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry.
  6. Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate.
  7. To prepare the glaze, melt 2 ounces of chopped chocolate and 1 1/2 tablespoons of unsalted butter in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat. Add milk and Agave syrup OR honey and vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake.
  8. Pour all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake. Add fresh fruit to top it off if you’d like. So good!!

    Serves 6


Nutty Bacon Bark February 18, 2013

Filed under: Miscellaneous,Recipes — relaxattranquility @ 5:19 pm
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In honor of Heart Health Month (February), the Tranquility Staff is compiling a collection of desserts and treats that are Heart Healthy, Paleo and just darn right good for ya! What ever your eating preference, we hope this month’s recipe posts with satisfy your sweet tooth without compromising your well-being!

The following recipe come from Beverly Miller, Tranquility Spa owner and esthitician.  She has eaten Gluten free for years and has recently begun consuming a more Paleo diet.  Paleo eating is centered around fish, grass-fed pasture raised meats, eggs, vegetables, fruit, fungi, roots and nuts.  And excludes grains, legumes, dairy products, potatoes, refined salt, refined sugar, and processed oils…. think “caveman” diet.

Tranquility is a big supporter of Walnut Family Farms for organic, community sustainable and humane beef, poultry, pork and eggs.  Check them out at


Nutty Bacon Bark

What’s better than bacon and chocolate!! This is so easy and delicious.

1 cup dark chocolate chips
1tsp bacon grease or coconut oil
1/4 cup toasted hazelnuts (or any other nut)
4 strips bacon, cooked and chopped
1/2 tsp sea salt

Melt the chocolate chips with the bacon grease over a double-boiler on low heat or in the microwave for 30 seconds. Stir vigorously before adding more chocolate chips. Add microwave time in 10-second increments only to prevent burning the chocolate.
Spread the melted chocolate on the parchment paper over a cookie sheet, and set aside to cool. Once the chocolate is nearly set but not entirely, sprinkle the hazelnuts, bacon and sea salt evenly over the top. Chop or break roughly before serving.

You can make this in 15 minutes!! Great for that sweet and salty craving and it’s Paleo!


Putting Your Best Face Forward….. breakfast, lunch and chocolate! February 10, 2013

Filed under: Confidence,Miscellaneous,Recipes — relaxattranquility @ 1:42 pm
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Found some new recipes to try out on Bev! They are all PALEO so no grain allowed!  The meats and eggs were  purchased from Walnut Family Farm and the produce from Door to Door Organics.  Both companies are great for organic foods that are convenient, cost effective and delicious! I highly recommend you check them out!
So I made the meatloaf and egg muffins in mini portions. If they aren’t all eaten in a few days, they can be frozen for later on.  The pudding recipe also makes ALOT, so it can be frozen in ice cube tray.  Just pop out a chocolaty cube to add flavor and texture to smoothies anytime!
Bev, I hope you enjoy these recipes. You have become my food guinea pig! You are looking great!
XOXO, Dr. Emily
meatloaf muffins
1/4 can tomato paste (No Salt Added if available)
1 tsp Italian SeasoningLoafs:
1 lb ground meat ( I mixed pork and beef)
½ of a carrot, chopped
1 stalk of celery, chopped
½ of a white (or yellow, or red) onion finely diced
1 egg (Omega-3 if available)
3/4 can of tomato paste (No Salt Added if available)
1 clove garlic, minced
1 teaspoon black pepper
1 teaspoon Italian seasoningInstructions:
Preheat oven to 350 degreesSauce:
This part is easy. Add water to tomato paste until you get a nice consistency and mix all ingredients together. A nice consistency would be one similar to ketchup.Loafs:
1. Mix all ingredients together in a big mixing bowl.
2. Fill Muffin Tins about ¾ full with meat mixture
3. Paint some of your sauce on top of your mini-loaves.
4. Put in the oven and bake for 20 minutes.

These make perfectly portable snack-sized protein/veggie portions! They can be frozen and thawed at a later time as well!

Paleo Egg Muffins

egg muffins


  • 1 Trader Joes Chicken Sausage, diced
  • 1 dozen eggs ( I only had to use 10 eggs because the farm fresh eggs were huge!)
  • 5 broccoli florets, chopped
  • 2 baby bella mushrooms, chopped (with my pampered chef chopper ofcourse!)
  • Cooking Spray ( shockingly I make my own cooking spray by combining equal parts water and grapeseed oil in a misting bottle…. shake, pump and spray)
  • 1/4 tsp. dry ground mustard
  • 1/4 tsp. Season salt (Mine was from Tastefully Simple)


  1. Preheat oven to 350 degrees F.
  2. In a medium/large bowl scramble eggs and seasonings.
  3. Grease the cups of one muffin tin with oil.
  4. Place equal amounts of sausage and veggies in the bottoms of the muffin tins.
  5. Pour the scrambled eggs evenly on top of the sausage. The mixture will come almost to the top of the tin.
  6. Cook for 20 minutes. Remove from the oven and allow to cool for about 5 minutes.
  7. Use a knife to loosen the egg muffin from the sides of the pan. (They came out pretty cleanly for me.)
2 ripe avocados
1/2 cup cocoa powder (I used cocoa power from Dove Chocolates. Tranquility will be hosting a “Chocolate Party” soon to raise money for the LivingWell Bridge Walk…. details TBA!)
1/2 cup honey or maple syrup
2 tablespoon coconut oil
1 tsp vanilla extractWhip it all up in a food processor, spoon into some small bowls (it’s very thick – like it should be..), and top with a little coconut whipped cream, berries, and some cocoa powder. Really, it’s fantastic.


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