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Coconut Lemon “Lara” bars

13 Jul

I just discovered larabars. Like last week. Where on earth have I been? They are great! The ones I liked the most were the cashew date and the apple pie. So this recipe is more along the lines of the cashew one, but just add dried apples and they would would be your apple/date bars. I’ll try that next batch.

Ingredients are simple. I got this off a site called ‘bites for babies’. Go figure. I’m making baby food. I just added and took away a few things from hers like honey. I don’t know why you would want to add a sweetener to these, the dates make them plenty sweet enough!

Joe loved them and he is usually my seal of approval. Said they tasted like lemon meringue.

Ingredients:

* 1 cup packed dates (make sure to take the seeds out. I forgot and food processors really don’t like them)
* 1/2 cup shredded coconut
* 1/2 cup cashews (either roasted or plain. Not salted)
* 3 TB almond butter
* 1 TB coconut oil (not melted)
* 1 tsp vanilla extract
* 1/8 tsp sea salt
* zest of one lemon
* 1 TB squeezed lemon juice

1. Add all ingredients to your food processor and blend away!

2. One you have your desired consistency transfer to a baking pan lined with parchment paper. Smooth the ingredients so they are about 1/2 inch high. You can make it nice and even by pressing it down with an extra piece of parchment paper, also rolling the sides up.

3. Refrigerate about 2-3 hours until they are hard enough to cut into pieces. Wrap each one up in Saran Wrap and keep in the fridge until you have a sweet tooth or need a little burst of an energy bar!

(The picture is actually 2 batches. I bought a pound of dates and that ended up being about 2 cups so figured just make another batch- made about 14 bars)

I realize these shouldn’t be eaten everyday and in case of emergencies… But I like to have something on hand in my house in case this is something I NEED! Even half a bar is pretty satisfying.

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Posted by on July 13, 2014 in Breakfast, Lunch, Sides

 

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Slow Cook Paleo Sesame-Orange Chicken (Over Coconut Cauli Rice)

04 Nov

sesame-chicken-26-600I just bought a new Paleo cookbook called “Against all grain” and just started looking through and deciding which recipes to make. This one looked good and for the most part, I had most of the ingredients in my cabinet. I love the cookbook. The pictures are to die for and the recipes look really great. Some a little more complicated then I usually prepare, but I know the end result will be fantastic. This one turned out really delicious. I have never cooked with coconut amino’s before, so there is a taste in the dish that I didn’t quite recognize, and I figured that must be it. It’s in the soy sauce family, so if the taste of coconut amino’s bothers you and you don’t mind using soy sauce, that could be a good alternative. I also realized I quadrupled the amount of ginger you are supposed to put in… so that may be why it had a bit of a kick!

But honestly, anything that I can throw in a slow cooker or crock pot and ignore for a few hours sounds like a good recipe to me! Bonus points if it stores well in the freezer in a vacuum sealed bag. I’ve been reading so many vacuum sealer reviews, the one I have is clearly outdated.

Ingredients:
*2 lbs boneless organic chicken thighs
*1/3 cup coconut aminos
*1/3 cup honey
*2 tbls orange juice
*2 tbls tomato paste
*1 tbls toasted seasame oil
*2 tsp minced garlic
*1/2 tsp ground ginger
*3/4 tsp sea salt
*1/4 tsp black pepper
*1/2 tsp red pepper flakes
*Garnish with toasted or plain sesame seeds and green onions

1. Place the chicken at the bottom of the crock pot and turn on low heat.
2. Place all the remaining ingredients (minus the sesame seeds) in a food processor or whisk together. Pour mixture over the chicken. Make sure to turn the chicken around so all of the chicken is coated.
3. Cook the chicken for approximately 4 hours.
4. Remove the chicken and cut into pieces
5. Take the sauce that was in the crockpot and transfer to a small sauce pan. Cook for about 15-20 minutes on medium heat until the sauce thickens
6. Pour over your chicken and sprinkle with chopped green onions and sesame seeds.

Coconut Cauliflower rice

Ingredients:
* 1 large cauliflower
* 1/2 cup shredded coconut
* 1/2 white onion chopped
* 2-3 chopped pieces of garlic
* olive oil

1. Place your cauliflower in broken up florets into your food processor until it is finely ground into ‘rice’ size.
2. In a frying pan, put about a tablespoon of olive oil and then your onions and garlic.
3. When they start to cook just a bit, add your cauliflower and your shredded coconut and cook until combined and everything is warm. Don’t cook too long, just enough so everything is nice and heated to put under your chicken dish.

ENJOY!~

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Posted by on November 4, 2013 in Chicken, Dinner

 

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Paleo Granola Crunch

28 Apr

imagesCAOD6X0KThis is so good! My friend Kyna turned me on to this and brought me a little container of it. This was from Civilized Caveman website. Loved it! I ate it like a trail mix kind of treat, but it’s great as cereal with a little almond milk on top… delish! Also the recipe makes a pretty decent sized batch so it will last you a while. This one is a must try!

UPDATE! Make sure to watch your granola to make sure it doesn’t burn! I have now heard of a few burned batches! After the first 10-15 minutes make sure to check!

Ingredients:
*1/2 cup raw sunflower seeds
*1/2 cup raw pumpkin seeds (pepitas)
*1 cup almond meal
*1 cup shredded unsweetened coconut
*2 cups chopped or slivered almonds
*1/2 cup raw organic honey
*1/2 cup coconut oil
*2 tbsp unsweetened cocoa powder
*1 tsp vanilla
* cinnamon to taste

1. Preheat oven to 325.
2. In a large bowl combine all the dry ingredients and mix well
3. In a seperate bowl combine all the wet ingredients and microwave for about 30 seconds just so its easier to pour and mix together.
4. Once warm, pour slowly while stirring into your dry ingredients. Mix with a fork and make sure that everything is completely coated.
6. Place your mixture into a foil lined baking sheet. I put it all on one sheet, but there is a lot of this stuff, so you can easily use 2 baking sheets and fill them. Spread evenly and thin. Bake in over for about 25 minutes.
7. Remove from oven and stir around to make sure nothing burns. Put mixture into bowl, mix around and then return to the pans. Cook for another 5 minutes.
8. Remove and let cool. It taste better when its cold and also develops its crunchiness as it cools.
9. Eat as a trailmix (Can add in some raisins or currents) or pour some almond milk on it and have for breakfast.

DELISH!

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Posted by on April 28, 2013 in Breakfast

 

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Homemade Coconut Butter

04 Apr

flakesHow crafty am I today? Yes, I made homemade coconut butter. What do you do with coconut butter? Anything you would do with a chocolate sauce or peanut butter. You can put it into smoothies, eat it out of the jar, warm up and drizzle over fruit, combine with a little cocoa powder, coconut oil, and honey- refrigerate and you have a yummy treat. Really anything you want to do with it.

Why is it good? Well according to this book: “Eat Fat, Lose Fat,” it is “a proven antiviral, antibacterial, antifungal agent that’s also found in mother’s milk. Converted in your body to a substance called monolaurin, it helps you defent against viruses, bacteria and other pathogens and strengthens your immune system, protecting you from a wide range of diseases.” So there ya go! It’s a great immune booster so if you get sick a lot or even get those nasty cold sores on your lip- this is perfect to have. And it tastes like a treat but less then 1 gram of sugar.

Oh, its also gluten free, vegan, and of course… paleo!

Probably the easiest ‘recipe’ there is known to man.

Ingredients:
* Organic Coconut Flakes
* Food Processor

That’s it! I was amazed at how easy it is to make this stuff! Just put the bag into your food processor and put on high for about 8-9 minutes. Make sure to use a spatula to scrape the sides every so often.
When your done, just put in a jar and seal it. Store at room temp and enjoy however you want!

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Posted by on April 4, 2013 in Sauces, Sides, Sugar Detox approved!

 

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Banana coconut … Thing!

13 Sep

CoconutBanana_MiniShellsI really have no idea what to call this… A breakfast mound? A dessert squishy? All I know is it looked really good and really easy and quick to make. So if anyone comes up with a better name for it- please let me know!

Ingredients are simple:

1 banana, 1 egg, 2 tbsp shredded coconut.

Throw all into your magic bullet or food processor until creamy, pour into a cup and microwave for 3 minutes!

Just turn your cup over on a plate and it slides right out. Add some sprinkles of coconut and blueberries and you have yourself a nice little treat. Either for breakfast or a cute dessert. If you want a chocolate one, then add 2 tbls of unsweetened cocoa powder and add raspberries instead of blueberries.

I got this off instagram this morning off livinpaleo’s site who found it on what Ali ate site. Oh how I love instagram for food ideas.

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Posted by on September 13, 2012 in Breakfast, Desserts

 

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Paleo Coconut Peppermint Patties

10 Jul

So I know I said I was going to stop making desserts, but I saw this one and it literally made me drool. I found the recipe on the paleo god’s sight, www.paleOMG.com Again, like I said, she is a paleo dessert genius. I changed my recipe a little and instead of vanilla I added peppermint extract and it was AMAZing. These were so good and also looked so pretty that it would be a great item to bring for any kind of a dinner party, shower, BBQ, whatever. Anytime you want to impress, these are the go to desserts for sure.

Ingredients:

  • 2 cups unsweetened coconut
  • 1/2 cup coconut oil
  • 1/2 cup cream of coconut
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1 bag of enjoy life chocolate chips
  • Optional- mint leaves or raspberry to garnish

Take your coconut and add to the food processor. Combine the coconut oil, coconut cream, and peppermint extract. The recipe called for 1 1/2 cups of coconut but I found that was a little runny, so I added more. So maybe start with the 1 1/2, then add as you go.

Melt the bag of chocolate chips in the micro. You can do it on a double boiler, but who has one of those? Who has a microwave? Exactly. 2 mins. stir. Its melted.

Take the coconut mixture and put about 2 tbls into muffin tins. Pack it in there so you get the pretty little indentions they make. This recipe made about 9-10 for me. I was thinking of getting smaller baby cupcake tins and tray and then you can make quite a few more and they will just be bite size pieces. So if you have one of those, then use that and put about a tablespoon in each. After they are packed in, add the melted dark chocolate to the top so it covers all the coconut, about a tablespoon or so. I thought it would look really cute with a raspberry on top or a mint leaf. Or anything really. Up to you to be creative on this one.

Put in the freezer for about 20 minutes. They will be pretty hard, so you might want to take them out for a few before chomping into them, if you can wait! After your done serving or eating these, put the remainder in the refrigerator.

Love these little suckers. YUM.

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Posted by on July 10, 2012 in Desserts

 

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Paleo Orange Chicken with Coconut Cauliflower rice

07 Jul

This was easy, spicy, and really good!

If you like a sweet and spicy combination this this is right up your alley. If your not so much into spice, just cut the teaspoon of the red pepper to 1/2 teaspoon and you’ll still get a little kick. I made the cauliflower rice extra creamy and when you mix the sauce in with it, it’s dreamy.

Ingredients:

  • 2 chicken breasts cut into pieces
  • 3 oranges
  • Zest of one of the oranges
  • 2 tbls raw honey
  • 1 tbls coconut oil
  • 1 tsp red pepper flakes
  • Salt and pepper to season the chicken
  • fresh chopped cilantro for garnish
  • Cauliflower
  • Coconut milk

Squeeze the juice from all the oranges into a saucepan along with the honey, coconut oil, and red pepper flakes. Grate the orange zest into the sauce and bring to boil. Turn heat down and simmer while you cook your chicken. (There is enough sauce for 3 breasts if you want to add more chicken)

I just cooked my chicken pieces in a tablespoon of coconut oil, salt & pepper. If you have a grill I would suggest grilling your chicken to get a nice browned. After they are cooked through then put the chicken into the sauce and let simmer for about 5-10 minutes. The longer the better I think to absorb the sauce as much as possible.

While the chicken is simmering away, put your cauliflower in the food processor and chop until very fine. Put the cauliflower in a small saucepan with about 1/2 cup or 1/3 cup of coconut milk (the thicker part in top of a refrigerated coconut milk can). Cook that just until hot and some of the coconut milk has been absorbed. I added a few spoonfuls of shredded coconut but that’s optional.

Serve yourself aserving of cauli rice with the chicken on top, garnish with cilantro and enjoy!

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Posted by on July 7, 2012 in Chicken, Dinner

 

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Paleo two tone nutty fudge

01 Jul

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Oh for the love of almond butter. First, do not make these for just yourself or your man. Make these for a treat you take to a party. Or for a treat after a dinner party you are throwing. These are too decadent and rich to keep in your house just waiting for a bad day to pop up and you scarf down like 3-4 of these little suckers. Just because these are paleo, they are not low on the caloric intake! So be warned. Because they are heaven in a little bitty square.

Ingredients:

  • 1 cup coconut oil
  • 1 cup almond butter
  • 1/2 cup raw honey
  • 1/3 cup shredded unsweetened coconut
  • 4-5 tablespoons of unsweetened coco powder
  • 1 tsp vanilla extract
  • Handful of ‘enjoy life’ mini dark chocolate chips (dairy, nut, and soy free)
  • Sprinkle of coconut shreds on top
In food processor add coconut oil and almond butter. Then raw honey along with vanilla extract. Add the shredded coconut and when completely blended together pour 1/2 of mixture into bread pan. Place in freezer for about 10 minutes.
With the remaining mixture add the coco powder one tablespoon at a time until creamy. I tossed in a few extra chocolate chips also. Take the pan out of the freezer and pour remaining mixture over first half. Add a sprinkle of coconut shreds and small handful of the chips. Put back in freezer for another 10-15 minutes.
Take out, cut in squares, and enjoy! (only one…enjoy only one!)

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Posted by on July 1, 2012 in Desserts

 

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Coconut Macaroons

29 Jun

Super easy. Super yummers. Oh how I love me some coconut.

Ingredients:

  • 2 cups shredded organic coconut
  • 1/4 cup honey. (raw honey can be used too)
  • 1/4 cup sliced almonds (I got a package of sliced almonds at Trader Joes, but still put them in food processor to chop finely)
  • 4 egg whites

Put sliced almonds in food processor and chop til fine. Add egg whites and honey, and blend. Add the shredded coconut and mix everything together. Take out spoonfuls and put on a cookie sheet with parchment paper on the bottom. Bake for about 18-20 minutes at 350, till just golden brown on top.

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Posted by on June 29, 2012 in Desserts

 

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Paleo ‘non peanut’ sauce with coconut chicken and ‘rice’

27 Jun

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This is the best sauce I think I have ever made! This goes great on any kind of chicken. I just made a simple coconut crusted chicken and side arugula salad to go with it. But this sauce would go great with beef or chicken skewers too.

Sauce ingredients:

  • 1/2 cup almond butter
  • 1/2 cup apple sauce
  • 1/2 cup coconut milk (not light)
  • 1 1/2 tbls. fresh grated ginger
  • 2 crushed garlic cloves
  • 1/2 a squeezed lime
  • Chili oil to taste if you like a kick

Combine everything in a food processor until extra creamy. Voila! Your done! I threw a few almond pieces on top just for some crunch.

Chicken:

  • 2 chicken breasts
  • 1 egg
  • Some almond meal mixed with coconut shavings
  • Salt pepper to taste

Beat the egg and use it as a wash on the chicken. Roll chicken in it then around in the almond meal/coconut mixture. Little sea salt on top, cook at 350 for about 35 minutes.

Salad

  • Arugula
  • Avocado
  • Olive oil
  • Other half of lime
  • Mushrooms

Mix a few tablespoons of olive oil with the lime juice. Add pepper and a bit of sea salt. Cut up other ingredients and add dressing.

Cauliflower rice

  • Cauliflower
  • Coconut shavings
  • Coconut milk
  • Salt/pepper
Put pieces of cauliflower in food processor. Chop until very fine pieces. Throw in microwave dish with some coconut flakes, about 1/4 cup coconut milk, and S/P. Microwave with lid on for about 4 minutes. Serve under chicken!

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Posted by on June 27, 2012 in Chicken, Sauces

 

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