Tag Archives: cinnamon

Paleo Coconut Macaroons

Paleo Coconut Macaroons

When I found this recipe at Empowered Sustenance I was really skeptical about how these macaroons would turn out. I’ve tried other cookie recipes like my Banana Chocolate Chip Cookies and Perfectly Healthy Cookies. While they were good, I’m always on the hunt for better.

I found better! Not just better but BEST! I’m having trouble putting into words how delicious these macaroons are. Lauren at Empowered Sustenance got it right! They are easy, sweet, moist, coconutty and paleo! If you like macaroons, you will LOVE these, paleo or not!

paleo coconut macaroon oil raw honey cinnamon healthy banana vegan cookie oil egg-free vanilla

Baked perfectly for 18 minutes for the first batch. I did 17 minutes for the second batch because the oven was really hot and I didn’t want the bottoms to burn.

paleo coconut macaroon oil raw honey cinnamon healthy banana vegan cookie oil egg-free vanilla

These are deliciously sweet, moist, coconutty and addictive. There is a subtle banana taste but the majority of the flavor is definitely undeniably coconut. I love that something so delicious is also paleo, vegan and dairy free!

paleo coconut macaroon oil raw honey cinnamon healthy banana vegan cookie oil egg-free vanilla

I took this recipe an extra step and dipped a few in a little organic chocolate which does have dairy in it taking them out of the vegan category but the hubby will appreciate it so I just did a few for him. They are perfectly delicious without the chocolate though.

Paleo Coconut Macaroons
 
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Paleo Coconut Macaroons. These macaroons are also vegan because they are dairy free. Moist and delicious!
Author:
Recipe type: Paleo, Vegan
Ingredients
  • **This recipe made 2 dozen**
  • 2 very ripe bananas, mashed until creamy
  • 2 cups finely shredded unsweetened coconut (I bought it at Whole Foods in the bulk section)
  • 4 teaspoons coconut flour
  • ¼ cup coconut oil, melted
  • ¼ cup raw honey or raw maple syrup (I used raw honey)
  • 1 teaspoon vanilla extract, optional but I used it
  • ¾ teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees
  2. In a large bowl mash the ripe bananas with a fork until creamy, try to get all the lumps out.
  3. Add the raw honey and whisk together.
  4. Add the remaining ingredients and mix well until combined well.
  5. Form into tablespoon-size balls and place on a parchment paper lined baking sheet.
  6. Bake for 18-20 minutes, until the bottoms look golden brown. Mine were completely done at 18 minutes.
  7. I reduced the time by a minute for the second batch because the oven was so hot.
  8. Let cool COMPLETELY until removing from the baking sheet, otherwise they will crumble.
  9. ***Optional: Once cooled completely, dip bottoms in melted chocolate and put in the fridge to set***

 

If you like coconut and healthy treats, you have got to try these. They will not disappoint!

Update: Shortly after posting this recipe the hubby came home and immediately tried them. He’s had 6 since then. He like them with AND without the chocolate. Score!

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Perfectly Healthy Cookie

PERFECTLY HEALTHY COOKIE

Healthy cookie you say?  That is really hard to find in a store and foods with labels tend to have too many ingredients for my taste.  The fewer ingredients, the better, always.  It’s a good thing healthy is really easy to make.

I use the term “cookie” loosely because these can be had for breakfast, after school snacks, energy bars, post workout snack, on-the-go treats for the kiddies, etc.

Peep these benefits:

  • No added sugar
  • No flour
  • No eggs
  • Contains protein
  • Contains fiber
  • Vegan
  • Can be made gluten-free with Bob’s Red Mill gluten-free oatmeal.  Bob’s tests for gluten down to 20 parts per million. Make sure you purchase only gluten-free labeled oatmeal, Bob’s has several that are not gluten-free.

Those benefits alone are reason enough to try these. A couple tips before you get started:

  • The riper your bananas are, the sweeter your cookies will be.  I used ‘just ripe’ bananas just because I couldn’t wait to make these but you might want to wait until your nanas are a bit more ripe.  Although mine turned out mildly sweet, its your preference really.
  • These cookies don’t spread on the cookie sheet unlike cookies made with eggs and flour.  You can place them really close to each other.
  • I would typically look for the ‘brown around the edges’ sign of being done when making other cookies but not with these.  They don’t get that brown.  I found that 23 minutes was perfect for a full sheet of cookies though.

Enough previews, let’s get to the show already!

breakfast cookie healthy vegan vegetarian banana oatmeal organic fiber gluten protein raisin fruit snack

Use organic whenever possible

Perfectly Healthy Cookie
 
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No sugar, flour, eggs or dairy. Vegan, fiber and protein included. Can also be made gluten-free!
Author:
Recipe type: Snack
: Vegan
Ingredients
  • 3 ripe bananas (the more ripe, the sweeter the cookie will be)
  • 2 cups rolled oats (not the quick cook kind)
  • ⅓ cup no sugar-added applesauce
  • ¼ cup almond milk (I used vanilla almond milk)
  • ½ cup raisins
  • 1¼ tsp vanilla
  • 1 tsp cinnamon
Instructions
  1. Preheat oven to 350. Makes approximately 2 dozen cookies.
  2. In a large bowl, mash up those nanas. Mash them up good.
  3. Whisk in vanilla and cinnamon. Whisking will help add more oxygen to the bananas helping them to ripen and sweeten up even more.
  4. Whisk in applesauce and almond milk. Whisk for a good minute or two to help everything get smoother.
  5. Add oats and raisins, mix well.
  6. Put drops on parchment paper or non-stick pan.
  7. Bake for 20 - 23 minutes.

 

breakfast cookie healthy vegan vegetarian banana oatmeal organic fiber gluten protein raisin fruit snack

Side note: While these were baking I wanted to use up my ingredients for another ricotta and spinach stuffed mushroom so I got everything ready so I could use the oven when the cookies were done.

The first batch of cookies came out and of course I had to test them so I had one.  Then I had another.  Then I decided a cup of coffee would go great with them so I made a cuppa joe and put in the second batch of cookies.

Second batch done and I tested yet another cookie.  Then I put away all of the mushroom ingredients because I wasn’t hungry any longer and would have to save them for later today.

Needless to say, these cookies are filling and satisfying.  Not to mention healthy!  Eat up!

breakfast cookie healthy vegan vegetarian banana oatmeal organic fiber gluten protein raisin fruit snack

Even if you added chocolate chips or a tablespoon of brown sugar, you are still making an incredibly healthy treat.

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Coconut Vanilla Quinoa (Gluten Free)

Coconut Vanilla Quinoa (Gluten Free)

Curious what quinoa (pronounced keen-wah) is?  Let me give you a brief run down.

  1. Quinoa is a seed, not a grain.  Because it is a seed, it’s a wheat-free, gluten-free “grain”.
  2. Quinoa has more high quality protein than a lot of meats.  In fact it’s a complete protein meaning it provides protein, fiber and essential amino acids.
  3. Quinoa is filling, easy to prepare, can adapt to so many different flavors making it extremely versatile.  It’s so incredible that according to the Inca culture they refer to it as the Mother Grain (even though it’s a seed).

So now that you know a little about this ‘superseed’, let me tell you how I prepared it for breakfast this morning.  I saw this recipe at one of my favorite blogs and tweaked it a little.

quinoa grain gluten-free gluten free wheat-free wheat fiber protein superfood health food healthy weight loss amino acids coconut milk cinnamon vanilla organic

Ingredients:

  • 1/4 cup of organic quinoa
  • 1/2 cup of organic ‘lite’ coconut milk
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/4 tsp. vanilla extract
  • 1 tbsp shredded coconut (I used sweetened)

Directions:

Combine 1/4 cup quinoa and 1/2 cup of coconut milk.  Bring to a boil.  Stir in cinnamon and nutmeg.  Cover and reduce to a simmer.  Simmer for 20 minutes stirring occasionally.

quinoa grain gluten-free gluten free wheat-free wheat fiber protein superfood health food healthy weight loss amino acids coconut milk cinnamon vanilla organic

If you find that the quinoa is getting too dry, add a tbsp of coconut milk at a time.  If you have added too much, just simmer for a few minutes longer.  Quinoa isn’t complicated at all.

Once its done, serve warm like you would oatmeal, stir in a little vanilla extract and top with a little coconut.

quinoa grain gluten-free gluten free wheat-free wheat fiber protein superfood health food healthy weight loss amino acids coconut milk cinnamon vanilla organic

Quinoa tips:

  • Whatever amount you want to cook, always double the amount of liquid.  Example: 1 cup of quinoa requires 2 cups of whatever liquid you use because it will absorb double its size.
  • If you use a 1/4 of a cup uncooked, it will yield a 1/2 cup cooked.  Like I said, it doubles in size.
  • Quinoa is frequently served as a side dish.  Instead of using coconut milk, use chicken or beef broth, add some scallions, chopped up mushrooms or whatever suits your taste.  You can even mix cooked quinoa with turkey and stuff peppers with it.  Quinoa is one of the most versatile, adaptive grains I eat.
  • A 1/4 cup of quinoa has only 166 calories, 3 fat grams (no saturated fat), 3 grams of fiber, and 5 grams of protein.  Sounds pretty darn perfect to me.

Next time you are looking for a seed disguised as a grain, bypass that pasta or rice and make this one small change that will make a big difference.

quinoa grain gluten-free gluten free wheat-free wheat fiber protein superfood health food healthy weight loss amino acids coconut milk cinnamon vanilla organic

Doesn’t that look delicious?

Top 7 Favorite Healthy Snacks

Top 7 Favorite Healthy Snacks

Losing weight and eating healthy doesn’t have to mean no yummy snacky things.  Whether you want something crunchy, sweet or salty, there’s a snack for that.  Here are 7 of my favorite snacks that completely satisfy my urges!

1. Dehydrated veggie snacks –  We make ours in the oven or in our dehydrator.  Both ways work.  They also sell them at Whole Foods.  Just make sure to check the label for any hidden ingredients that may not be so good for you.  They are also great with Hellavu Good Greek Style Yogurt dips.

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2. Kale Chips – We do make these at home too but I’ve recently found bradsrawfoods.com brand.  Their Pina Kale-Ada (Coconut and Pineapple) flavor is awesome.  I could and have almost eaten the whole container in one sitting.  The www.bradsrawfoods.com brand is USDA Organic, vegan, kosher, raw and non-GMO.

Kale is a rockstar when it comes to vegetables, it’s actually a super food.  By super I mean they top the charts as far as nutritional value.  Give them a try.

kale chips

3. Oven Roasted Chickpeas – I always have a stash of these in the house.  Chickpeas (aka garbanzo beans) can take on almost any flavor combination you come up with.  My favorite is a honey/vanilla/cinnamon mixture.  They are full of fiber and have a really good crunch.  They remind me of corn nuts.  Look for the recipe in future posts.

roasted chickpeas

4. Hellavu Good Greek Style Yogurt Dip – Let me start by saying that I do NOT like yogurt at all.  No way no how.  But…I LOVE this dip.  I love all the flavors but my favorite is the French Onion.  You would never know it had yogurt in it.  It’s low in fat and calories, only has 3 carbs and even has protein in it.

You can dip your veggies, veggie chips or parmesan chips in it.  I also use it as a dip for chicken and fish.

hellavu good greek style yogurt

5. Dry roasted pumpkin seeds – I especially like the Eden Organic brand because it is low sodium, has fiber, protein and is magnesium rich.  It’s also a good source of iron and zinc.  Plus it only has 2 ingredients, organic pumpkin seeds and Eden Portuguese Sea Salt.  The fewer ingredients a product has, the better.

Eden Organic pumpkin seeds

6. Parmesan chips – An all time favorite of mine.  I discovered a store bought brand at Whole Foods and went through them so fast that I figured I better learn how to make them myself.  They are the easiest snack to make by far.  Look for the recipe in future posts.

Parmesan Chips gluten free low cab high protein snack homemade the organic rabbit

7. Honey fried banana – Last but not least are honey fried bananas.  This simple recipe turns an ordinary banana into some crazy gourmet decadent dessert.  A great way to sneak in a fruit and some potassium too.  Look for the recipe in future posts.

honey fried banana cinnamon vanilla healthy snack potassium easy delicious rich dessert

Finding the right snack is half the battle.  Just because you may not like a particular good for you snack doesn’t mean there isn’t one out there that you won’t love.

Just some little changes that will make a big difference.

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Homemade Vanilla Cinnamon Coconut Granola

Homemade Vanilla Cinnamon Coconut Granola

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I LOVE me some granola but buying it in the store is sketchy for me.  There are either ingredients I’m not too keen on or there are additives that I’d rather not put in our bodies.  The solution?  Make it yourself!

I had wanted to make my own granola for a while now and finally did it last night.  I don’t know what I was waiting for.  It was so fast and easy!  Let’s not forget nutritious and delicious and I used organic ingredients as much as I could.   This recipe yields about 6 cups of granola.  Prep time: 5 minutes.  Cook time:  25 – 30 minutes.  Cool time: 20 minutes.

INGREDIENTS:

2 ½ cups old fashioned oats (NOT quick oats)

3/4 cup almond slivers

1 cup unsalted sunflower seeds

1/2 cup raw pumpkin seeds

3/4 shredded sweetened coconut

1/2 cup of raisins

2 tbsp. dark brown sugar

1 tsp. cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. salt

4 tbsp. coconut oil (I used refined), melted

1/2 cup pure maple syrup

1/4 cup of honey*

2 tsp. vanilla extract

*this recipe can easily be made vegan by substituting honey for more maple syrup.

Preheat the oven for 325.  Prepare a large cookie sheet with either parchment paper or a silicone baking sheet.  You will be spreading this mixture on the cookie or baking sheet so if its on the small side, you might want to use 2. securedownload

In a large bowl toss the oats, almonds, sunflower seeds, pumpkin seeds, sweetened coconut and raisins. 

In a separate microwave safe medium bowl, mix the dark brown sugar, cinnamon, nutmeg, salt, coconut oil, maple syrup, honey and vanilla extract together.  If your coconut oil is not already melted, put the mixture in the microwave for 20 seconds at a time just to melt the coconut oil.  Take it out, stir it up.  If the coconut is still not melted, pop it in for another 10 or 15 seconds. 

Once your liquid ingredients are melted, pour over the dry mixture in the big bowl.  Stir everything together until the dry ingredients are wet with the liquid mixture.

If you find that the liquid isn’t getting the dry ingredients wet enough, either add more honey or maple syrup but only one tablespoon at a time so not to use too much.  If by chance you used too much liquid, just add some more nuts or oats, easy fix.

Once you’ve got everything mixed the way it should be, spread the mixture evenly over your baking sheet or cookie sheet and put in the oven for 10 minutes.  After 10 minutes your kitchen should be smelling pretty darn awesome. 

  • Put in for 10 minutes, stir
  • Put in for another 10 minutes, stir
  • Put in for another 7 – 10 minutes but this time when you stir, notice how brown the underside is getting.  If it’s a dark caramel color, you are done – give it one last stir and let it cool.  You don’t want to burn your latest snacksecuredownload-1 creation.

Let the granola sit out and cool for about 20 minutes then sit back and bask in all the compliments you’ll be getting.  You can take some on-the-go for a quick energy boost/snack or pour some milk over it for a delicious healthy cereal everyone will love.

You can create your own variations with your favorite nuts, dried fruits or some dark chocolate chips as my husband suggested.  Get creative!  Let me know how yours turned out and if you used any other ingredients.  I love the concoctions people come up with.