Coconut Lime Sugar Cookies

Coconut Lime Sugar Cookies

Welcome Spring!  This recipe honestly tastes more like Summer, with the tropical lime and coconut flavors, but why not get a jump start on the warmer months of the year!  Granted this winter has not been so bad here in Pennsylvania, but the 60 degree days and the flowers beginning to bloom in my yard are always a welcome sign of the season to come. I made these sugar cookies for my softball team's end of season party last June and for some reason never got around to sharing them, or making them again for that matter, which I really need to do. Based on a very basic sugar cookie recipe*, this creation uses coconut oil, coconut nectar and shredded coconut, along with lime zest, to add an amazing pop of flavor to an all time favorite cookie.  Like most sugar cookies, these taste better after a couple of days, when the flavors really come together.  And with organic whole wheat flour and healthy coconut oil, they are a treat that is actually great for you and your family!

Homemade Pop Tarts

Homemade Pop Tarts

Who doesn't love a pop tart? I remember begging my mom to buy them back in the 80s, and my kids now bug me every time we go to the grocery store to buy them as well.  Luckily there are organic, slightly healthier versions available in the store these days, but in my opinion, if it comes in a box, with an expiration date months in the future, it can't really be that good for you.  And plus, these are so much fun to make at home! I like to use my organic whole wheat, coconut oil crust as the base for these, but the choice of fillings is endless!  At this time of year, I'm thinking that a pumpkin spice filling would be perfect and I now want to try that out, so please check back for the update!  In the meantime, your favorite jam or jelly, Nutella, or another nut butter, or a combination of some sort will work perfectly. Even some chocolate chips and fresh fruit could work. Perfect option for a Sunday morning!

Walnut Brownie Cookies

Walnut Brownie Cookies

I have definitely found my favorite dessert.  If you are like me and love dark chocolate, and like it to be extra dense, rich and fudgy, then these treats are for you.  And if you look at the ingredient list, you can easily see another reason why they are my favorite: they are a big bite of health disguised as a cookie.  The main ingredient is raw walnuts, sweetened with raw honey, coconut oil and cocoa powder.  Walnuts are honestly one of the healthiest foods on the planet and an everyday staple in my kitchen.  They are full of "rare and powerful antioxidants" and are proven to promote heart health and reduce cancer risk.* You do need a food processor to make these from scratch, but I am sure you could use a store bought walnut butter if you had to. I promise that if you try these cookies just once, you will be hooked and want to share the recipe with everyone you meet.

* http://articles.mercola.com/sites/articles/archive/2014/05/19/7-walnuts-benefits.aspx

Strawberry Decadence Bars

Strawberry Decadence Bars

Feel the need for something sweet today?  This recipe uses 100% healthy, natural, powerhouse foods and doesn't even require any baking.  And unlike a lot of "raw", "vegan", "paleo" posts I see circulating around social media, this doesn't have any weird ingredients that you have never heard of before.  Just simple, healthy fruits, nuts, cocoa, maple syrup and coconut.  It only took me about 20 minutes to assemble and they lasted in the freezer for over a week, and after a few minutes thawing on the counter, tasted just as good each time I served them.  Both of my kids loved them and I love the bright pink, all natural, color of the middle layer.  A slightly thicker chocolate layer, might be nice next time so if you want a little more chocolate I would recommend doubling up on the final three ingredients. And you could always use a different fruit or nut depending on what you have in your kitchen or what your family prefers.  And then serve this treat knowing that you are providing a healthy snack disguised as a dessert!

Orange Blondie Brownies

Orange Blondie Brownies

This past Christmas, my family was fortunate to spend a week in Florida.  While I was there I picked up a jar of fruit sweetened tangerine marmalade that has since been sitting in the back of my fridge waiting to be enjoyed.  I am not one to often eat toast and jam and for some reason most of my family doesn't like orange marmalade, despite loving orange juice, so I decided to use it to bake with before it got forgotten behind the cartons of milk and became a science experiment. Since it is March 1st, and although it is snowing, I feel glad that the coldest, stormiest month of the season is (hopefully) behind us, and what better way to celebrate than by baking a little sunshine into my kitchen.  These treats are made with organic whole wheat flour, almond flour,coconut oil and Greek yogurt, so there are plenty of nutrients your body needs and a sweetness your taste buds want. Now if it would only stop snowing!  

Chocolate Fudge Pie

Chocolate Fudge Pie

Chocolate. If you follow my blog, you know how much I LOVE chocolate.  So whether it is Christmas Eve, like today, or May, when I actually made this, a chocolate pie is always a crowd pleaser.  This is a twist on a fudge pie recipe that I saw on television once, but using organic ingredients, dark chocolate (antioxidants!!) and my favorite Coconut Oil Pie Crust (using whole wheat pastry flour).  So of course not a healthy food that you can eat everyday, but this is the Holidays, so I thought it was a perfect time to share one of my all time favorite ways to eat chocolate.

Chocolate Hazelnut Butter (Nutella II)

Chocolate Hazelnut Butter (Nutella II)

The last time I tried to make Homemade Nutella, I used a can of coconut milk and melted chocolate and although I enjoyed it and gobbled it up within days, I wanted to try making it again with slightly different ingredients.  This is a twist on my Chocolate Walnut Butter recipe, using hazelnuts instead and switching around the ratio of a few ingredients.  I have to admit, I think both my kids and I preferred this version, although it had been so long since I made the last one, it is a little hard to remember.  I like knowing that what goes into this yummy chocolate spread is all fairly healthy, so that I can enjoy it on toast, or a piece of fruit, or simply with a spoon, and know that I am treating myself in a responsible way.  And it tastes amazing. If you are not as big a fan of chocolate as I am, you should try the Maple Cinnamon Hazelnut Butter recipe instead.  That is definitely my son's favorite and honestly, a close second in my opinion to this one as well.

Curried Onion Soup

Curried Onion Soup

If you live in the North like I do and have a backyard garden, this is the time of year when you have to watch helplessly as mother nature claims the last of whatever you might have been growing and you are forced to pull up the remnants of your once fruitful plants in anticipation of watching your land be covered in snow.  But if you tended your garden well and stored certain produce correctly, you may still have a few precious root vegetables lying around.  To be honest, I made this soup back in September when the last of my onion crop looked past its prime and  I figured I had better pick them before they began to rot.  But I know of a lot of local gardeners with fresh onions still being picked or brought out of storage.  Obviously, you can purchase all that you need for this soup at your local grocery store as well, but when I made this, I was lucky enough to have a lot of fresh produce still available right out my back door.

Everyone has heard of French Onion Soup, which is a hearty, and often buttery, beefy soup smothered in toast and cheese.  Onions are one of the most healthful foods on the planet and have been consumed and revered for their medicinal properties since ancient times, so in my opinion, the more you can include them in your diet, the better.  Even if you have to cover this soup with bread and cheese, at least you are getting the onions into you first.  What is so great about this recipe is that by adding the flavor of green curry and coconut oil, you transform a traditional soup into something exotic and surprising.  The addition of the chick peas adds some protein and the kale adds a boost of antioxidants and texture.  So as the weather turns and you are craving something to not only nourish your body, but warm your soul, give this soup recipe a try.

Chocolate No Bake Date Nut Bars

Chocolate No Bake Date Nut Bars

I wish I always had a pan of these in my fridge, but they are so good that they were gone the day after I made them.  So I guess I had better make them more often!  Using mostly raw, healthful ingredients, these chocolate bars are one of my favorite creations ever.  My kids think they are candy, yet I know they are full of nutritious raw nuts and dried fruit and are perfect before or after a good workout, a kids' soccer game or as a late night treat when you just need something sweet but don't want to over indulge.  I actually calculated out the nutrition information for these and was pleasantly surprised at how good the numbers are.  They are high in protein and fiber, low in calories, and although high in fat and sugar, it is the good kind of fat and all the sugar is naturally occurring from the dried dates.  You do need a high powered food processor to make this recipe, but other than that it is as simple as can be and ready to eat in less than an hour.  And they taste way better than any packaged product you could find in a store.

Maple Macadamia Cake

Maple Macadamia Cake

Recipes like this just make me happy.  I spent most of the day outside today with my family and we had a late lunch of grilled turkey hot dogs around 3pm.  So once we were all back inside and dinner time was getting close, I knew that no one would want a big meal and I certainly didn't feel like cooking anything much.  But I did feel like baking and trying out an idea I had stirring around in my head using home made nut butter as the base of a recipe. Initially I had intended this cake to be chocolate, but knowing my kids would be eating it close to bedtime on a school night, I thought that something without a dose of caffeine might be better.  (Definitely plan to make a chocolate version soon as well).  So I grabbed a few ingredients out of my pantry and fridge and literally made this recipe up on the spot.  I had my husband jot down the measurements as I eyeballed everything and hoped for the best.  And my hopes were answered.  This is one of the most delicious, moist and flavorful yellow cakes I have ever made, and it is gluten free and full of super healthy macadamia nuts.  My daughter had hers with some Nutella "frosting" but it is perfect plain as well, and great for an after dinner snack or a quick breakfast. And it was all mixed together in my food processor which made clean up a breeze.  I can't say I was completely surprised by how good it came out, but I am smiling with pride, and a happy tummy,  just the same.

Chocolate Macadamia Nut Butter

Chocolate Macadamia Nut Butter

This is basically the same recipe as my chocolate walnut butter, but using creamy, buttery macadamia nuts instead. I honestly prefer the flavor of walnuts, but know that eating a variety of different protein sources is good and macadamia nuts are definitely one of a kind when it comes to flavor, texture and nutrient composition.  They contain high amounts of mono unsaturated fats, fiber, calcium, iron, magnesium, manganese, zinc and selenium, as well as many important B-complex vitamins such as niacin, thiamin, riboflavin and pyridoxine (vitamin B-6).  This recipe does contain a decent amount of maple syrup, so it isn't perfect, but I ate it mostly as a dessert and considering what I could have eaten instead, this is a much healthier, and ridiculously delicious, option.  I even mixed it into smoothies, oatmeal, and added it to peanut butter sandwiches for a little extra something.  I do plan on making some nut butters with considerably less sugar, so look out for those posts in the near future!!

Raw Piña Colada Bars

Raw Piña Colada Bars

After experimenting successfully with almond flour and coconut flour in a couple of cake recipes, I had to try a healthier twist, using all raw, natural ingredients.  Having recently bought a food processor I knew I now had the option of pureeing dried fruit in order to add sweetness to a recipe and after looking through my cupboards for inspiration I came up with this combination.  My son is not a big fan of chocolate like I am, and prefers sweet, fruity desserts, so this was made with him in mind.  And because it is made with nutrient, calorie and fat dense ingredients, I also knew that it would be perfect for my extremely active and quite skinny nine year old athlete.  Basically all you have to do is mix everything in a food processor, press into a pan and refrigerate, so it doesn't get any easier than that.  I had read different reports about not overusing or overcooking with almond flour because it is higher in fat and calories than other flours and because heat can disrupt the fat composition of the nuts.  But since this recipe uses the flour raw, the result is a delicious gluten free "dessert" that is also high in protein, and therefore perfect as an after sports snack, mid morning pick me up, or even a quick breakfast on the go.  My family ate them all up in a matter of days so I know they were a hit.

Chocolate Almond Birthday Cake

Chocolate Almond Cake

One week ago today was my 34th birthday.  Not a big milestone and the day itself was a bit uneventful, but I did manage to make myself a cake.  I know you aren't supposed to bake a cake for yourself on your birthday, but since my mom lives four hours away, and I would prefer to bake one myself than find out what my husband could attempt or buy, I took matters into my own hands.  Of course I had to do something different and unexpected since I love experimenting and what better time than with a cake that is just for me anyway? I got the idea for this cake a few weeks before when I first experimented with almond and coconut flours and made mini almond cupcakes for Easter.  And since I love chocolate so much, I had to make a chocolate version of this decadent gluten free dessert.

The recipe, which I have since amended slightly, turned out better than expected, but not as good as I had hoped... which I suppose doesn't say a lot for my confidence.  It has more to do with not knowing a lot about gluten free baking than anything else, and also the desire to make as healthy and dark a chocolate cake as possible without it being dry or bitter.  I enjoyed the cake, and even ate it for breakfast a few times, and my husband and some friends of ours did as well, but my kids weren't so sure.  The texture of the original was more like a brownie and not very sweet, which I attributed to using too much melted unsweetened chocolate and not enough honey.  So I cut down on the chocolate and increased the honey on the recipe posted below.  Regardless, the delicious cake, topped off with fresh organic whipped cream and strawberries, was the perfect way to celebrate the beginning of another year.  Happy Birthday to me!!

Chocolate Walnut Butter

Chocolate Walnut Butter

I recently bought myself a food processor.  Nothing fancy, just a $40 one from Target, and I am having so much fun.  If you have been following my blog you can probably tell that I love everything chocolate, and the darker, richer, and denser, the better in my opinion.  So of course the first thing I blend up in my new toy is exactly that.  I had been hoping to make my own healthier version of Nutella but I have to order the hazelnuts online and haven't gotten around to doing that yet.  But I always have walnuts, and the rest of the basic ingredients in this recipe, so this was my first food processor creation.  And it is amazing.  Not overly sweet, and very intensely flavored, but after taste testing it over and over to make sure it was "ok", I finally realized that I was literally going to eat the whole bowl if I wasn't careful because it was not only "ok", but perfect. And the great thing about this recipe is that it can be changed up in numerous ways depending on what flavors you prefer and what you have stocked in your pantry.

*not only is this delicious to eat with a spoon, it is great on waffles, muffins or mixed into hot oatmeal...

Mini Almond Cupcakes

Mini Almond Cupcakes

Happy Easter everyone!  Aren't these treats cute?  I made them for an Easter party at the gym daycare where I work out, and although kids can be picky about anything that isn't a brightly colored cupcake or a chocolate cookie, I know that a few smart kids, and a bunch of adults, enjoyed these mini cupcakes.  To be honest, they are my second attempt using almond flour, since my first try came out a little odd*, and although I always eat what I make no matter how strange looking it turns out, I was happy when I peeked into the oven this time around and saw perfect little cupcakes forming. The trick is in the combination of almond and coconut flours that I used which makes a perfectly light, moist and intensely flavorful cake.  This recipe made enough for 24 mini cupcakes as well as a 9- inch cake, so although I brought most of the minis to the party, I was able to enjoy the whole cake at home with my husband, over the course of a few days.  And it was honestly one of the best, non chocolate, treats I have ever had.  I definitely plan to make it again, probably for my birthday next month, in the form of a three layer strawberry shortcake recipe.  Stay tuned for more ideas!! And Happy Easter 2014!!!!

* photos of my slightly disastrous first attempt are displayed at the bottom of the page.

Whole Wheat Tropical Cupcakes

Whole Wheat Tropical Cupcakes

I am always on the search for a healthier cupcake recipe that will provide a few nutritious ingredients while still feeling like a treat.  My daughter loves cupcakes, but since I try to turn even the most healthful of muffins into "cupcakes" by adding a layer of peanut butter or cream cheese on top, she doesn't really trust me anymore.  So imagine her surprise when I made these and they really do taste like cupcakes. Granted they are a bit hearty since they are made with all whole wheat flour, so if your family is pickier than mine or not used to whole grain texture, you could definitely use half white flour as well.  I just try to stay away from simple carbohydrates as much as possible and leave treats like that to occasions when I am not in control of the baking process (like a friend's birthday party or an event at school, etc...)

Instead of the usual butter and sugar used in most cake recipes, I opted for organic virgin coconut oil and raw honey.  Not only do they add an intense tropical flavor, but they provide hidden nutrients that you would not expect in a cupcake.  Coconut oil* has been shown to boost the immune system, aid in weight loss, digestion, blood sugar regulation and the maintenance of a healthy level of cholesterol, among other things.  It is a saturated fat and as such, should be used sparingly, but as someone who does not consume a large amount of saturated fat often found in animal and dairy products, I consider it a vital part of my everyday diet.  Raw honey, which I don't use very often since it is quite expensive, is one of the healthiest sweeteners available.  It has anti-viral, anti-bacterial and anti-fungal properties while providing a unique blend of vitamins, minerals, antioxidants, enzymes and phytonutrients.  Of course regular honey, maple syrup, or even plain white organic sugar could be used in place of the raw honey, if desired.

I made these for a bake sale at my daughter's preschool because as an avid baker it is hard to say no when asked for donations.  But all too often I have seen my healthful treats (usually made with expensive organic ingredients) get passed over for brightly colored cupcakes and old fashioned chocolate chip cookies.  I just can't bring myself to make something that I wouldn't normally serve my own family.  I added the Nutella frosting and the chocolate eggs on top in the hopes of attracting kids and I think they were my most successful sale yet.  I just hope that everyone who purchased one enjoyed them as much as my family and I did.  And I can rest assured that I helped to add a slight nutritional boost to someone's afternoon snack.


* http://www.organicfacts.net/organic-oils/organic-coconut-oil/health-benefits-of-coconut-oil.html  
* http://www.doctoroz.com/videos/surprising-health-benefits-coconut-oil

Chocolate Chip Cookie Granola

Chocolate Chip Cookie Granola
with chia seeds sprinkled on top

Late at night, when the kitchen is "officially closed" sometimes you just need to have a snack.  I have been known to eat spoonfuls of Nutella or peanut butter right out of the jar or grab a handful of dark chocolate candies.  So the other day when I got the bedtime munchies and saw the big container of tropical granola I had made, I thought, why not make a chocolate version that would be great for dessert as well as breakfast? This delicious treat is what I came up with.  It has no more sugar than my other varieties, but contains a good dose of antioxidant rich dark cocoa powder and some heart healthy walnuts.  There is only half a cup of mini dark chocolate chips, which I might use even less of next time, because the cocoa is so rich in and of itself.  It even turned the soy milk I poured on top of it chocolate, which I always think is fun. So the next time you find yourself reaching for a bag of cookies late at night, remember this recipe and plan ahead so you have something that tastes like a treat while still being full of the complex carbs and protein your body is craving for a reason!

Coconut Chili Lime Steamed Shrimp

Coconut Chili Lime Steamed Shrimp

It has been awhile since my last post, probably the longest I have gone since starting this adventure six months ago. I have a feeling I am not going to have much time to cook in the near future since I will be running around to my kids' sporting events every night for the next three months.  I have been joking that unless I write about all the ways in which to make a peanut butter sandwich, I will probably only be publishing one or two new posts per week.

During that time, this recipe might become a weekend staple, because after running around all week, and Saturdays too, the last thing I have energy for is an elaborate meal.  This is one of those one pot wonders that you can leave and forget about for a few minutes and it does the work for you.  The flavors are mild but complex and the shrimp can be served with whatever type of starch or salad you prefer.  Sometimes fast and easy food can be super nutritious.

Cherry Pie

Cherry Pie

Normally on Valentine's Day I would make a decadent dark chocolate dessert of some kind since chocolate is my favorite food group and Valentine's Day is usually all about chocolate.  But this year I also wanted to make something red, and the most naturally red things I could think of are cherries.  I had been wanting to try out a recipe for a pie crust using coconut oil, so I thought this would be the perfect day to give it a go.  And since I want to spend Valentine's evening enjoying the company of the people I love and not working in the kitchen, I figured I could make the pie the centerpiece of dinner (it does have fruit in it!) and serve it with a small selection of cheeses on the side.

The Coconut Oil Pie Crust came out perfectly and since it is made with 100 % organic whole wheat pastry flour it has health benefits as well.  A bit hearty if you are used to white flour pastry, but the coconut flavor is perfect, especially when paired with the cherry filling (would be great with a chocolate pie too!).  I did cheat and use a premade cherry pie filling because I found one at my local store that was very basic and had no corn syrup or anything artificial.  I decided to mix in some dried cherries and frozen cherries as well to add a bit of texture and it worked perfectly.  Not too sweet, not too tart and perfect for an evening meal with my Valentine.

Coconut Oil Pie Crust

Coconut Oil Pie Crust

I do not often make pastry.  I am not a huge fan of pies as I would rather have a dense fudge brownie or a cookie, but I know my husband and my son like pies and so on occasion I attempt to make them one. I hate to use vegetable shortening because I feel it has no flavor or health benefits so in the past I have always just used organic butter.  But I have gotten so used to using coconut oil in a lot of recipes and know that it has the perfect consistency at room temperature to use in pastry so I wanted to try to make a pie crust with it.  I looked online first to make sure that it wasn't a terrible idea and to get the basic measurements for a double pie crust.  I really wasn't sure that I was going to be able to blend it together well enough just using a fork and my fingers, but it really worked perfectly.  In less than ten minutes I had a beautiful ball of pastry dough that I knew would make an amazing pie.  I used it this first time to make a cherry pie for Valentine's Day, but I plan to make it again in the future for a chocolate version or maybe even a coconut cream!  If you use the organic virgin coconut oil like I did you will definitely taste the coconut flavor, which I really enjoyed.  And the whole wheat pastry flour adds a nice hearty touch that helps to fill you up and leave you feeling satisfied without having eaten half of the pie. Although it tastes so good you still may want to try!