Tag Archives: coconut

Sweet and Savory Kale

First things first, I have to apologize for the tupperware pictures in this post! I had no plans to share this recipe with you but I ended up loving it so much that I had to share. I always feel like I am such a fraud as a nutritionist when I say this, but I’m not the biggest fan of veggies. I went through a phase where I convinced myself I liked kale chips only to discover that I was actually choking them down. Now I stick to the veggies that I love and am always exploring new ways to make them more appealing. This dish was a win for me and while I still won’t say kale is my favorite (anyone else think it’s way too chewy?), I will say I’m growing to like it more and more. All you green veggie haters enjoy!

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Ingredients: 

  • 2 bunches fresh kale (or one large bag fresh chopped kale)
  • 2 red bell peppers
  • 1 tbs. coconut oil
  • 1/4 cup coconut aminos
  • 1 tbs. agave nectar

Directions: 

  1. Begin by chopping your kale into small pieces and dicing your peppers.
  2. In a skillet over low heat warm your coconut oil and add in the bell peppers. Saute the peppers until tender.
  3. Next add in your kale and 2 tbs. of coconut aminos, cover and let simmer over low heat to wilt.
  4. Once your kale is wilted add in the remaining coconut aminos and agave and let cook over low heat 2-3 minutes longer.

Makes 4 servings

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What’s your favorite way to cook or eat your greens? 

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Paleo Chocolate Fudge Cookies

One thing I always do for the blog is keep a list of recipe ideas I get or things I want to attempt to make Paleo or gluten free. A very long time ago someone requested I figure out how to make chocolate crinkle cookies that were Paleo. Since then I’ve been working on it but have yet to figure it out. While I’ve never actually had a real chocolate crinkle cookie I imagine them to be chocolatey and cake like. These cookies do have somewhat of a resemblance I think becasue they are super chocolatey and a bit fudgie. Plus they taste like cake. The only they don’t have is the powdered sugar. Instead I replaced it with a much more Paleo swap of unsweetened coconut (or sprinkles…not Paleo…for some color). Hope you like them!

Paleochocolatefudgecookies

Ingredients: 

  • 2/3 cup unsweetened cocoa powder 
  • 1/4 cup almond flour
  • 1 tsp. baking powder
  • dash salt
  • 1/2 cup almond butter (just almonds)
  • 2 eggs
  • 1/2 cup honey
  • 2 tsp. vanilla
  • Unsweetened coconut

Directions: 

  1. Preheat your oven to 350 degrees. 
  2. In a mixing bowl combine the cocoa powder, almond flour, baking powder and salt.
  3. Mix in the eggs and almond butter stirring well.
  4. Add in the honey and vanilla blending until combined.
  5. Drop batter onto a greased baking sheet by 1/2 tbs. full.
  6. Sprinkle the cookies with unsweetened coconut.
  7. Bake 8-10 minutes until tops begin to crack.

Makes 20 cookies 

chocolatefudgecookies

paleochocolatecookies

What recipe would you like to see made Paleo or Gluten Free next?? 

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Coconut Chocolate Chip Macaroons

These macaroons are gluten free, dairy free, egg free, and almost Paleo. Do you have anyone in your life that once they hear these words they automatically pass?! My sister is the queen of this. Once I tell here something is Paleo she gives me “that look” and I know she’s already skeptical before she even tries it. I promise you these are an exception though. They just have some really great quality ingredients packed with flavor so you don’t need a lot of them. They get crunchy on the outside and chewy on the inside. Perfect cookie in my book. So when you make these don’t tell anyone they are free of anything! Let them try them, make their opinions and then inform they just how good they are. I bet they’ll be surprised!

coconutchocolatechipmacaroons

Ingredients: 

  • 2 cups shredded unsweetened coconut 
  • 2/3 cup pure maple syrup
  • 1/2 cup almond flour
  • 1/4 cup cacao nibs
  • 2 tbs. coconut oil, melted
  • 2 tsp. vanilla
  • dash of sea salt

Directions: 

  1. Preheat your oven to 350 degrees. 
  2. In a mixing bowl combine the coconut, almond flour, cacao nibs, and sea salt.
  3. Add in the vanilla and melted coconut oil and begin to mix.
  4. Slowly add in the maple syrup until the coconut mixture begins to get sticky. You may need more or less syrup depending.
  5. Shape your macaroons in tbs. sized balls and place on well greased (these will stick!) baking sheet.
  6. Bake at 350 degrees for 15-18 minutes until the tops start to brown slightly.

Makes 20 Macaroons 

eggfreemacaroons

coconutcacaomacaroons

What’s your favorite “healthier” treat that tastes great? Are you skeptical of foods labeled as “healthy”??? 

P.S. I mentioned my coach, Sarah Jenks yesterday and wanted to make sure you’re not missing out. She’s releasing brand new training videos for Live More Weigh Less and I am so excited to share them with you! Check it out here

Mango Coconut Stir Fry

Every once in a while in the winter I need a little reminder that summer is not too far gone. That someday soon it will be warm and sunny again there will be zero snow in sight. I know I have months to go until this actually happens but that doesn’t mean I can’t pretend. This stir fry reminds me of summer while still giving me that warm comforting feeling I crave from my fall meals. The addition of mango and coconut makes me feel like I’m in Hawaii even though I’m eating this in cold snowy Boston!

mango coconut stir fry

Ingredients:

  • 1/2 cup carrots, diced
  • 1 and a 1/2 cups sugar snap peas
  • 1 red bell pepper, diced
  • 1 mango, cubed
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup coconut aminos
  • 1 tbs. unrefined coconut oil
  • Protein of choice 1 lb. if using animal protein (I used precooked turkey breast from Trader Joe’s, but you could use chicken breast, beef, shrimp, tofu, anything you like)

Directions:

  1. Chop up all of your vegetables into small pieces as well as your protein if necessary.
  2. Warm a large skillet with 1 tbs. coconut oil.
  3. If cooking raw meat saute your meat first, if not skip this step.
  4. Add your veggies to the skillet and saute until tender.
  5. Add in the coconut flakes, precooked protein of choice, and drizzle with coconut aminos.
  6. Continue to saute until everything is hot.
  7. Serve and enjoy!

Makes 4 servings

I ate mine as is but you can serve with brown rice, quinoa, or cauliflower “rice”.

mango coconut stir fry

mango coconut stir fry

What do you miss most about the summer during the winter months???

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