Tag Archives: Coconut

Easy Choco-Coconut No Bake Balls

Easy Choco-Coconut No Bake Balls

chocolate coconut balls almond butter vegan paleo dairy free gluten cocoa vanilla easy snackIf you’ve seen any of my other sweet treat recipes, you know that my motivation is my wonderful husbands sweet tooth. He is a self-admitted sugar addict. But there is no reason for him to go cold turkey on sweet things, I just make sure to have healthy treats in the house for him. No processed sugars, preservatives or chemicals. That makes me feel like a good wife. These babies are dairy free, gluten free, vegan and paleo (if you omit the almonds). WARNING: These balls are highly addictive (don’t say you weren’t warned).

chocolate coconut balls almond butter vegan paleo dairy free gluten cocoa vanilla easy snackI’ve made no sugar added fruit popsicles, healthy chocolate frosty-ish shakes, no-bake coconut drops, just to name a few. All with great success but I like to change it up for some variety. Especially in the summer, I love a great no-bake cookie.

When I found this recipe, I could not wait to try them for myself. I made a couple of tweaks and tada ~ Easy Choco-Coconut No Bake Balls. They whip up really fast too. After combining everything on the stove, I put the mixture in the fridge for about 10 minutes so it firms up and easier to form into balls. These are one of my favorites when I’m craving chocolate.

chocolate coconut balls almond butter vegan paleo dairy free gluten cocoa vanilla easy snackThese are so easy and dee-licious!!! I added a smidge of almond butter and some sliced almond at the end but it’s not necessary. If you are making a true paleo treat, just omit the almond butter and almonds. They are really just add-in’s after the fact and have no effect on the original recipe. So go nuts (or don’t).

Easy Choco-Coconut No Bake Balls
 
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Recipe type: Snack, Dessert, Vegan, Gluten Free, Dairy Free
Serves: Many
Ingredients
  • ½ cup unsweeteded coconut milk
  • ½ cup unsweetened cocoa powder
  • ½ cup coconut oil
  • 1½ cups coconut sugar
  • 2 cups finely shredded unsweetened coconut
  • 1 cup big flake unsweetened coconut
  • 2 teaspoon vanilla extract
  • Optional:
  • ½ cup chopped walnuts or sliced almonds
  • ¼ - ½ cup almond butter (crunchy or creamy)
Instructions
  1. In a medium saucepan, combine coconut milk, cocoa powder, coconut oil and coconut sugar. Bring to a boil over medium heat. Boil for 1 minute while consistently stirring, you don't want it to burn.
  2. Remove from heat and mix in the coconut flakes and vanilla. Combine well.
  3. If you are adding optional ingredients, you can do that now. I added sliced almonds and a ¼ cup of creamy almond butter.
  4. Place mixture in the fridge for 10 - 20 minutes so it firms up a little bit.
  5. Once firm enough, roll into 1 inch balls.
  6. You can keep your balls in a bowl in the fridge but they won't last long, they are addicting (don't say you weren't warned).

 

Tropical Island Popsicles – No Sugar Added

Tropical Island Popsicles – No Sugar Added

popsicle tropical island banana coconut raw honey paleo vegan pineapple raspberry

If you’ve read any of my other dessert articles you know of my hubby’s wicked sweet tooth. He likes all sweets, healthy and processed unfortunately. So it makes me feel good to keep healthy sweets in the house.

popsicle tropical island banana coconut raw honey paleo vegan pineapple raspberry

One of his favorite treats is Outshine Bars but I don’t like the list of ingredients in them. The list below is for the coconut pineapple coconut water version.

Ingredients:

COCONUT WATER FROM CONCENTRATE (WATER, COCONUT WATER CONCENTRATE), SUGAR, PINEAPPLE, MODIFIED CORN STARCH, GUAR GUM, CAROB BEAN GUM, ASCORBIC ACID (VITAMIN C), CITRIC ACID, NATURAL FLAVOR.

See what I mean? Modified corn starch in a Popsicle? And the ever ambiguous “natural flavor”. When I was out shopping a few weeks ago I came across a cute little Popsicle mold set for like $6.99 so it was my mission to make some yummy healthy low-ingredient frozen treats for my man. Plus, I love kitchen gadget things.

This recipe only has 5 ingredients and I can pronounce every single one. 

popsicle tropical island banana coconut raw honey paleo vegan pineapple raspberry

UPDATE: I made this tropical version and before I knew it, hubby ate them all. He just asked “hey, you got any more of those Popsicles?”. I told him we didn’t have any more pineapple but I had some frozen black berries. He said to go for it. I used all of the other same ingredients but swapped pineapple for blackberries. These are now my new favorite. I’m a little peaved that I have to share them.

popsicle tropical island banana coconut raw honey paleo vegan pineapple raspberry

Tropical Island Popsicles
 
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Recipe type: Dessert, Paleo
Ingredients
  • 1 can full fat coconut milk (I use the Trader Joe brand)
  • 1 very ripe banana
  • 2½ cups fresh pineapple or fruit of choice
  • 2 Tablespoons unsweetened shredded coconut
  • 3 Tablespoons raw honey
Instructions
  1. Pour coconut milk in blender first, followed by all other ingredients.
  2. I recommend putting the raw honey in the middle of the ingredients so it doesn't get stuck at the top or the bottom in the blender.
  3. Blend until mixed thoroughly.
  4. Pour into Popsicle molds and put in the freezer for 3 - 4 hours.
  5. I ran the Popsicle mold under warm water until the Popsicle slid out easily.
  6. Nom nom nom.

Honey Lime Tilapia Filets – Paleo, Gluten Free

Honey Lime Tilapia Filets – Paleo, Gluten Free

paleo breaded honey lime tilapia protein fish gluten free

I had some frozen tilapia filets in the freezer and really wanted fish tacos (in lettuce cups of course). This is probably the best tilapia dish I’ve ever made. I wish I had made more because It was so tender and delicious. The hubby is eating it right now and is very happy.

paleo breaded honey lime tilapia protein fish gluten freeThe breading was super easy to make and worked like a charm. I promise, super easy. The easiest paleo, gluten-free breading I’ve made so far. Of course it’s no “kentucky-fried-extra-crispy-fat-laden-grease-filled-heart-attack-waiting-to-happen” breading. It’s the perfect amount of breading. Plus it’s light, paleo and gluten free.

We ate ours in butter lettuce cups sprinkled with sweetened shredded coconut and squirted a lime over the whole thing. Happy mouth, so good.

paleo breaded honey lime tilapia protein fish gluten free

Paleo Breaded Honey Lime Tilapia Fillets
 
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Recipe type: Paleo, Protein, Gluten Free
Serves: 2
Ingredients
  • 2 tilapia filets (thawed if frozen)
  • 2 Tablespoon ghee or coconut oil
  • *optional: sweetened shredded coconut
  • MARINADE:
  • Juice and zest of 1 lime
  • 1 Tablespoon olive oil
  • 1½ Tablespoon raw honey
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • BREADING:
  • 1 cup almond flour/meal
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried oregano
Instructions
  1. In a flat baking dish whisk all marinade ingredients together.
  2. Place tilapia filets in marinade and completely cover. Cover container and put in fridge for at least an hour to 24 hours. I marinated mine overnight.
  3. When ready to cook the tilapia, prepare breading. Combine all breading ingredients in a flat dish like a pie pan so you can dredge the filet through the mixture.
  4. Heat 2 tablespoons of ghee or coconut oil in a large skillet.
  5. Take marinated filet and dredge it through the breading mixture, covering filet completely. Place in skillet. Repeat with other filet.
  6. Cook tilapia on medium for 4 - 5 minutes then flip carefully and cook for another 4 - 5 minutes.
  7. The tilapia should be slightly browned and the fish should no longer be opaque.
  8. Serve with a slice of lime and sprinkle with optional sweetened coconut shreds.

 

Sweet and Spicy Coconut Mango Chicken

Sweet and Spicy Coconut Mango Chicken

coconut mango chicken sweet spicy slow cooker protein tropical paleo Once again I am posting from beautiful South Dakota while sitting in a Perkins because they seem to have the best wifi connection in town.  Yesterday we did a 10K hike (3.5 miles each way) to the top of Harney Peak in Custer State Park.

custer state park south dakota harney peak hikeI was overcome with gratitude that my husband and I were able to do this challenging 5 hour hike because 100 pounds ago, it may have killed me. So when people ask “why would you want to hike to the top of a mountain?”, my response now is always, “because I can”.

custer state park south dakota harney peak hikeWhile vacation is always great, I do miss home cooking and creating healthy recipes. Eating out can be challenging, especially in an area that doesn’t really make organic, preservative free meals a priority. That being said, try cooking this Sweet and Spicy Coconut Mango Chicken in my honor while I’m out West.

This recipe is so easy and simple. Very few ingredients and full of protein and flavor. Seriously, anybody can make this. You cannot screw it up. That might be going too far because I’ve been known to mess up the simplest of things but you know what I mean.

coconut mango chicken sweet spicy slow cooker protein tropical paleo

While this was cooking in the slow cooker, my house smelled like Hawaii. We rent homes when we vacation there so we can cook our food and play like we live there so using mango and coconut in anything automatically brings my senses back there.

coconut mango chicken sweet spicy slow cooker protein tropical paleo

You can also serve this as a chunky stew or top some cauliflower rice with it. I do recommend the topping of sweetened coconut flakes, it really adds a lot to the flavor.

Sweet and Spicy Coconut Mango Chicken
 
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Recipe type: Paleo, Low-Fat, Protein
Serves: 4
Ingredients
  • 1 pound boneless skinless chicken, cubed
  • 2 medium semi-ripe mango, diced into chunks, reserve pits (you will use the pits in the slow cooker for extra flavor and discard after cooking is finished)
  • 1 can full fat coconut milk (I use Trader Joe's brand)
  • 2 tablespoons chipotle flakes
  • 1 teaspoon red pepper flakes
  • shredded sweetened coconut (I use Trader Joe's brand)
  • butter lettuce
Instructions
  1. Put mango chunks, mango pits, coconut milk, chipotle flakes and red pepper flakes in slow cooker. Stir to combine.
  2. Cube your chicken into bite size pieces and add to the slow cooker. Stir to make sure all chicken is coated in coconut milk mixture.
  3. Set slow cooker on low for 5 hours.
  4. Using a slotted spoon, remove the mango pit and discard.
  5. SERVING SUGGESTIONS:
  6. Using a slotted spoon, drain and spoon onto butter lettuce cups, top with sweetened shredded coconut.
  7. Spoon chicken with the coconut sauce over some quinoa or cauliflower rice, top with sweetened shredded coconut.
  8. Just have a bowl of chicken and coconut sauce as a stew and a fresh pita.

 

Baked Spicy Jicama Fries – Better Than French Fries

Baked Spicy Jicama Fries –  Better Than French Fries

jicama vegetable fiber root legume starch salad weight loss diabetic low glycemic

What the mutha-love is JICAMA? Pronounced “HEE-kah-ma”.  Apparently I have been blind to this vegetable. Here is few jicama facts I learned:

  • Technically a legume, grows on vines
  • Texture resembles potato, turnips and water chestnuts
  • Low in calories and carbs
  • Great for diabetic menus because it ranks low on the glycemic index
  • Lots of fiber. Not just any fiber – jicama’s fiber is infused with oligofructose inulin, which has zero calories and doesn’t metabolize in the body into sugar the way potatoes do.
  • Promotes good bacteria in the gut
  • Excellent source of vitamin C
  • Healthy amounts of potassium
  • Contains important vitamins like folates, riboflavin, pyridoxine, pantothenic acid, and thiamin, and the minerals magnesium, copper, iron, and manganese.
  • When purchasing, choose one that is firm with no soft spots or splits.
  • The skin is not edible so use a knife to cut away the skin and the tough fibrous outer layer.

jicama vegetable fiber root legume starch salad weight loss diabetic low glycemic

Ok now that we know the A – Z ‘s of jicama we can get down to the most important piece of information – no-guilt fries and I can use my beloved ketchup!

I HEART KETCHUP SOOOO MUCH

jicama vegetable fiber root legume starch salad weight loss diabetic low glycemic

Eating healthy can have it’s sacrifices but there ARE alternatives. Use jicama instead of potatoes and you have healthy french fries. And a reason to use that red sweet nectar called ketchup 🙂

You can use whatever spice suits your taste too. I love a seasoned fry with heat but you could try lime juice and paprika OR a little salt and pepper OR even try some cinnamon and coconut palm sugar and use organic maple syrup as your condiment for dipping. Just coat your “fries” in melted coconut oil first so that your flavoring sticks.

Baked Spicy Jicama Fries - Better Than French Fries
 
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Recipe type: Paleo, Vegan, Gluten-Free
Serves: 4
Ingredients
  • 1 medium jicama, peeled and sliced into "fries"
  • 2 tablespoon coconut oil
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon paprika
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large bowl, pour melted coconut oil over the sliced jicama fries. With your hands, massage coconut oil into each fry.
  3. In a small bowl, combine salt, pepper, cayenne, onion powder and paprika. Stir to combine.
  4. Toss spices over fries evenly.
  5. Place fries on baking sheet (line with parchment paper or use a non-stick mat).
  6. Bake for 30 - 35 minutes.
  7. Get out your ketchup and eat fries!

 

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