Chocolate Coconut Cookies

November 27, 2017November 27, 2017Leave a comment

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Recipes makes approximately 20 cookies

Ingredients:

½ cup earth balance

¼ cup coconut oil

2 eggs

1 cup brown sugar

1 teaspoon vanilla extract

2 cups whole wheat flour

1 teaspoon baking soda

pinch of salt

½ cup cocoa powder

2 cups shredded coconut

1 cup chocolate chips

Directions:

Mix melted earth balance, coconut oil, eggs, sugar, and vanilla together. In another bowl mix the flour, baking soda, salt, cocoa powder, shredded coconut, and chocolate chips together. Combine the two bowls. Mix well.
Using a spoon or your hands, roll the batter into ~20 balls. Press with a fork and sprinkle with coconut.
Bake at 350 degrees for 10-15 min. Transfer cookies to a wire rack and cool completely.

Thai Coconut Veggie Curry

September 19, 2016September 19, 20161 Comment

Fall is upon us and there is nothing more comforting than a hearty bowl of warm coconut curry. Growing up with a Korean mother made me accustom to strong spices and flavors. Once it gets cold I crave warm Asian soups and curries. This is my version of my mother’s infamous Thai Coconut Curry. I cheated and used TJ’s Thai Yellow Curry Sauce, which makes almost anything taste good. I added all the veggies I had in my fridge along with TJ’s Baked Tofu and smothered it in coconut milk and curry sauce. Alternatively you can use chicken (or other meat of choice) and curry paste. I served it with garlic cauliflower quinoa rice (recipe below).
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Ingredients:

1 tablespoon coconut oil

1 onion

1/2 cup frozen spinach

1/2 cup frozen peas

1 cup organic baked tofu

1/2 cup organic broccoli slaw

4 carrots

1 broccoli

1 can lite coconut milk

1/2 cup TJ’s Yellow Curry Sauce (add more if you like spice)

1 cup veggie or chicken broth

1 teaspoon curry powder (I added another 1/2 of a teaspoon)

1/2 teaspoon ginger

1/2 teaspoon garlic powder

Lime and cilantro

Directions for garlic cauliflower quinoa rice:

Rinse 1 cup quinoa (or brown rice) thoroughly. Bring 2 cups of water to boil then add the rice. Alternatively for more flavor try using 1 cup water and 1 cup chicken/vegetable stock. It gives the rice a bit of seasoning and taste.
After 5 minutes, lower to a simmer and cook for 15-20 minutes. Add a splash of water (or vegetable/chicken stock) as needed.
Once the rice has absorbed the water, add 1 cup cauliflower rice along with a splash of water/chicken stock.
Once tender and fluffy add the chopped garlic and salt.
Set aside until serving.

Directions:

Heat coconut oil and sauté onions until golden.
Stir in spices then the coconut milk, curry sauce, and vegetable stock. Mix for 2-3 minutes.
Add the chopped carrots and broccoli, stirring frequently. Cook until tender, around 10 minutes. Then add the frozen peas, spinach, and broccoli slaw.
Taste (frequently!) and adjust seasoning as needed. I like a lot of spice so I am always adding more than I list.
Serve with lime and cilantro.

Breaded Curry Cauliflower

May 24, 2016May 24, 2016Leave a comment

Ingredients:

1 head cauliflower
2/3rds cup coconut cream (canned from TJs)
1 egg
½ cup almond meal
2 teaspoons curry powder
1 teaspoon coconut oil
salt and pepper to taste

Directions:

Cut the cauliflower into large pieces.
Mix together the coconut cream, egg, almond meal, curry powder, coconut oil, salt, and pepper.
Coat each piece of cauliflower with the mixture.
Cover a baking sheet with coconut oil and cook the cauliflower at 350 degrees for 25- 30 minutes.
Serve with ketchup or dijon mustard. Enjoy!

Vanilla Coconut Granola

May 12, 2016May 12, 20161 Comment

Ingredients:

1 cup oats

1/4th teaspoon vanilla

1 teaspoon cinnamon

2 tablespoons coconut oil (melted)

1 tablespoons flaxseed

2 tablespoons honey (add an extra tablespoon if you like your granola sweet)

1/8^th teaspoon salt

1/4 cup coconut shreds

Chopped nuts and dried fruit (optional)

Mix all the ingredients together (except coconut and dried fruit). If the mixture is too wet add more oats. If the mixture is too dry add a splash of almond milk or more melted coconut oil.
Cook at 350ºF for 15 min. After 10 minutes add the coconut shreds and dried fruit. Stir every 5 min. Let it completely cool before storing it.

Breakfast Cups

April 18, 2016April 18, 20163 Comments

Ingredients:

1 ½ cup oats

3/4^th cup almond meal

3/4^th cup dates

½ cup coconut oil

1/4^th cup maple syrup or honey

1 teaspoon cinnamon

1 teaspoon vanilla extract

1 teaspoon almond extract (optional)

Yogurt (I recommend Noosa or Coconut Bliss)

Fresh fruit (Strawberries or blueberries)

Directions:

Blend the oats and almond meal in a Vitamix or other high-powered blender until they are powder.
Add the dates, coconut oil, sweetener, cinnamon, vanilla, and almond extract. Blend until smooth. Add more coconut oil if the dough is too dry. The dough should be thick and easy to mold.
Grease muffin tins with coconut oil or butter.
Place roughly 1 tablespoon or large spoonful of the mixture in each tin.
Mold the mixture into the sides of the tin with your hands.
Bake at 375 degrees for 20-25 minutes.
Cool for 10 minutes then place the cups on a cooling rack.
Place a dollop of yogurt inside and fresh fruit on top. Enjoy!

Vegan Chocolate Coconut Banana Bread

December 3, 20151 Comment

This is an altered recipe from Popsugar. I honestly decided to make this recipe because I ran out of eggs and was craving chocolate and bananas. I was impressed with how well this bread turned out. You cannot tell it does not have eggs or dairy. I guarantee it will satisfy your chocolate cravings!

Ingredients:

3 medium overripe bananas (mashed)
1/3 coconut oil
3/4 cup brown sugar
1 teaspoon vanilla extract
1 cup almond milk
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder (this is slightly less than what the recipe calls for)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semisweet chocolate chips, 1/4 cup coconut shreds

I used almond milk and coconut oil. I also added 1/4 cup coconut shreds. If you are not a coconut fan then use regular oil and leave out the coconut shreds.

Directions:

Mix bananas, oil, sugar, vanilla, and almond milk together.
In a separate bowl, mix flour, cocoa powder, baking powder, baking soda, salt, and coconut shreds.
Mix the dry and wet ingredients together. Sprinkle coconut shreds on top.
Bake at 350ºF for 45-55 minutes. The bread should rise and be slightly cracked.
Cool for 10-15 minutes.

Bulletproof Coffee with Coconut Oil

September 2, 2015September 2, 2015Leave a comment

Bulletproof Coffee with Coconut Oil

Coconut oil gives you extra alertness, boosts brain function, and suppresses hunger cravings. Blending the coconut oil with the coffee makes the coffee taste creamy and frothy. I love the hint of coconut mixed with coffee. Plus it will give you energy throughout the day rather than a quick burst of energy you may experience when you drink a regular cup of joe.