Tag Archives: coconut

Chocolate Coconut Macaroons

The ingredients for this recipe don’t get more simple. All you actually need is dried unsweetened coconut, very ripe bananas, and vanilla extract. For an added touch you can use cinnamon and chocolate, but these are not required. These went over very well at a recent housewarming party, and could not have been any easier!! 

Use the ratio of 1/2 cup banana/vanilla purée to every 1 cup shredded coconut. I experimented with 3 different levels of shreddedness when it comes to unsweetened dry coconut. Clearly the most finely shredded looks the prettiest, but I actually prefer the taste of the more burnt appearing coarsely chopped coconut macaroons! Something about that texture that was so good! So feel free to experiment in your own! I put some cinnamon on the coarsest shredded ones before baking as well, which may have made them even better! You can enjoy them simply as is, or for an additional treat you can melt some chocolate and either dip or drizzle the macaroons in said chocolate. So easy and so good!!

You need:

Approximately 3 large ripe bananas. I actually blended about 5 but ended up with a surplus of about 1/2 cup at the end.

1Tbs vanilla extract

3 cups unsweetened shredded coconut


Optional: 

Sea salt

Cinnamon

Chocolate bar/chips for melting


Blend bananas and vanilla for a sweet creamy liquid. Mix in with shredded coconut and form into little (ping pong sized) balls. Place on greased cookie sheet. Add sea salt and/or cinnamon to the top if you choose before baking.

Bake at 350F for 15-18min, then let cool before removing from pan.
Once cooled and easily removed from the pan, melt 1 chocolate bar with double boiler or in the microwave (30 seconds at a time, stirring between each). Then dip the bottom of the macaroons in the chocolate and place chocolate side up to cool. Place in freezer to escalate this process. Then serve either chilled or at room temp. Enjoy!



   

    
    
    
    
    
    
    
 

Frosted Protein Cookie Bites!

Another pink dessert option for the month of love. Or just anytime you feel like being festive. No added dyes or artificial flavors here, just nature’s pigments 🙂

For the no-bake cookies:
Process until smooth
1/2 cup dates
1/2 cup unsweet almond milk
1/2 cup raw walnuts
1 tsp vanilla
1 tbs cocoa powder
1/4 cup applesauce

Pour into a bowl and stir in:
2tbs ground flax
1tsp cinnamon
1/2 tsp pumpkin pie spice
1 cup shredded coconut
1 scoop french vanilla vega protein powder
2 tbs chia seeds
1 cup rolled oats
pinch baking soda
pinch salt

Combine cookie dough well with your hands and form into bite sized balls, then refrigerate for an hour (or 5min quick freeze) to let harden.

For the fudge frosting there are 2 variations.

Pink creme frosting option:
Blend:
1/4 banana
1/4 cup mashed strawbereies
1mashed beet slice for color
3tbs coconut butter, melted
vanilla 1/4 tsp
Dash salt
1/4 tsp cinnamon

Spread over cookie bites in little dollops and refrigerate overnight or freeze for 10-15 min!

Chocolate frosting option:
1 tbs coconut butter melted
1tbs agave
1tbs Cocoa powder
1.5 tbs almond milk

Roll cookie bites in chocolate frosting to coat on all sides.

Refrigerate overnight or quick freeze for 15 min before serving!

Enjoy!

Store in fridge and enjoy!

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Crunchy Granola Bars

Vegan, gluten free, nut-free, no added sugar! These are the perfect mid-day munch. No sugar crash after snacking on these nutritious protein snack bars, these are my grab and go snacks. I love them crispy and I store them for a few days in a brown paper bag to keep them crisp!

You need:
3 dates, plus 1/2 mashed banana
1/4 cup unsweetened almond milk
1/4 cup sunbutter
1 tsp vanilla
1/2 cup applesauce
2tbs ground flax
1tsp cinnamon
3/4 cup shredded coconut
1/2 cup pepitas
1 scoop french vanilla vega protein powder
2 tbs chia seeds
3/4 cup rolled oats
pinch baking soda
pinch salt

Put coconut and pepitas in a food processor and chop for a minute. You want still a chunky blend not a paste. Pour into a bowl with all other dry ingredients.

Next put wet ingredients in food processor and blend into a creamy caramel sauce. Then pour into bowl with dry ingredients and mix well.

For best result, refrigerate for 20 minutes, but you can skip if in a hurry and don’t mind sticky fingers.

Form into little bars and place on cookie sheet. To make sore they are crispy, keep thin around 1/2in thick only. I actually use a Christmas cookie sheet mold and just press into the molds in little rectangles. (What, I love Christmas year round, ok?) Bake at 350 for 25-28 min depending on how crispy you like them, I like them very crunchy! To let them get even more crunchy, let cool in warm cracked over for another 5-10 min to dry them out more. Let cool, store in a brown paper bag and crunch away!

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Coconut Quinoa Primavera Pasta (AKA Better Than Mac N Cheese)

Oh yum. So delicious. When made like this, creamy pasta is no longer on my no-no list. In fact my goal is to find a way to enjoy every unhealthy food I used to eat before learning about nutrition, guilt-free. Knowledge is power and this dish makes me feel strong, happy, and healthy! Also,this recipe makes a LOT of food; lunches for the week!

8oz organic quinoa pasta
1 cup canned coconut milk
1/4 large lemon juiced
Oregano
Parsley
Salt
Pepper
Red crushed pepper
1/2 yellow bell pepper chopped
1/4 red bell pepper slivered
16oz broccoli steamed
9oz sugar peas steamed for 4-5 min only
7-8 oz fava beans, cooked

Toss all ingredients together and enjoy! For work lunches I plan to serve over some fresh spinach for extra greens. Energy all week long!

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Chocolate Coconut Protein Cookies (Flourless)

These healthy cookies are slightly crisp on the outside, soft and chewy inside! Not too sweet, great texture with the coconut, very satisfying, and best right out of the oven! You could actually refrigerate them for a no-bake cookie option like little cookie bites, but I prefer them baked. They are actually sweeter un-baked, so see what you think, but I love the mellow taste and yummy texture baked.

First put in a food processor:
1/2 cup dates (5-6 large medjool)
1/2 cup unsweetened almond milk
1/2 cup raw walnuts
1 tsp vanilla
1 tbs cocoa powder
1/4 cup applesauce

Puree into a creamy chocolate pudding texture.

Pour into a bowl and stir in:
2tbs ground flax
1tsp cinnamon
1/2 tsp pumpkin pie spice
1 cup shredded coconut
1 scoop french vanilla vega protein powder
2 tbs chia seeds
1 cup rolled oats
pinch baking soda
pinch salt

Combine well, roll into little balls and place on non-stick cookie sheet. Bake at 350 F for 12-15 min and enjoy! I like mine a little crispier, but start with 12 min and then see. They make good work snacks/ portable breakfast, etc!

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Creamy Coconut Lemon Spring Sauté

Little early for spring, never to early for fresh creamy veggies!! This dish has it all, protein power form
peas, sweet plantains, creamy coconut, tangy lemon, and crisp asparagus! I will be making this again soon!

You need:
1 plantain
1 red onion
3 cloves garlic
1/3 jalapeno
8oz peas
6 oz asparagus chopped
fresh basil
coconut oil
1 cup coconut milk canned
salt/pepper to taste
1/2-1 lemon, slivered almond, and cilantro garnish

Steam peas and asparagus till crisp, set aside.

Sauté onion garlic basil in coconut oil, then minced jalapeños and plantains sliced in a bias. Add veggies and coconut milk to the pan, simmering for a few minutes. Remove from heat, serve over brown rice or grain of choice, and garnish with lemon juice, cilantro, and slivered almonds!

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