Coconut Chips

Super easy recipe today. So simple, in fact, that I’m not sure it can even be considered a recipe…

But, I feel like it is my duty to share something that is easy to make and so much cheaper and versatile than what you can find in stores. So… I present coconut chips! 

And yes, technically this is just toasted coconut. BUT, they sell it in stores as coconut chips. So, for my intent and purposes, they’re chips. 

And they are the perfect alternative for an chip and dip appetizer. Or for just eating by the handful. Whatever floats ya boat. 

Note: Do yourself a favor though and stay near the oven while cooking these. Like, don’t even think of running to the bathroom. These chips will turn from white to brown within in a few seconds and then brown to black in another few. And burnt black chips are no fun… 

Also, I like having a little heat on my chips, but feel free to switch up the spices!  

Coconut Chips

Coconut Chips 

Ingredients: 

Coconut Flakes 

garlic powder

curry powder 

cayenne 

salt and pepper 

Directions: 

Spread coconut on pan (no need to grease) in a single layer (it’s okay if there’s a bit of an overlap though). Bake at 350 for 4 minutes. Give a quick stir with a spatula and cook for 1 more minute. Let cool for 5 minutes to become crisp. 

Date and Coconut Asparagus

Sometimes it takes more than one person to get the creative juices following.

Luckily, I have a very creative friend who helped me come up with this appetizer. Considering my house was supplied with the bare minimum in food, I was very proud and happy that this recipe turned out so great! 

Date and Coconut Asparagus

Date and Coconut Asparagus

Ingredients: 

1 lb asparagus

6 dates (soaked for 1 hour) 

1 tbsp soy sauce

2 tbsp water 

3 tbsp shredded coconut 

1/4 cup shredded cheddar cheese

pepper

Directions: 

Preheat the oven to 400 degrees and cover a baking pan with foil. Snap off hard ends of asparagus and place on the baking sheet in a single layer. In a small food processor, combine dates, soy sauce, water, and coconut until a paste. Spread out over asparagus. Top with cheddar cheese and bake for 25 minutes.  

 

 

 

 

Paleo “Hummus”

The weather outside is killing me right now. 

It’s so nice and sunny and just…not cold. I have the strongest urge to go out and ride me bike for hours. 

Unfortunately, an annoying thing called homework is keeping me at bay :( 

But, in the spirit of warmer days, I’ve got a light and refreshing “hummus” dip for you, featuring garden-dried basil, lemon juice, and sunflower seeds.  

Paleo “Hummus”

Paleo “Hummus” 

Ingredients: 

1 and 1/2 cups raw cauliflower 

1/2 cup reserved steamed water 

1/3 cup dried basil 

1/4 cup olive oil

2 tbsp lemon juice

1 tbsp sunflower seeds 

1 garlic clove

salt and pepper, to taste  

Directions: 

Steam cauliflower until tender. Combine with the rest of the ingredients in a food processor until smooth. 

 

Creamy Mushroom Soup (Paleo)

The visual arts have been in my life a lot recently. I guess college really wants to make you a well-rounded person. Or just take your money. Actually, scratch that. There is no “or” here. Just “and” or “and even more so.”

Anyway, regardless, I’ve been out and about at art museums in NYC for my American Art History course. And I’m going to more tomorrow. And again next week.

And some of these art exhibits have been pretttttty trippy (If you’ve been to the Whitney Museum, you know what I mean). BUT, it has given me an appreciation for more simplistic art. Which, I am going to keep ahold of until I can get myself some better pictures :/ A friend and sister (both art majors) have both “kindly” told me that my pictures currently suck. Which, to be fair, they have a valid point. And so, I’m going to be redoing some pictures on the blog soon and work with lighting and all that jazz as soon as I’m done posting all the current pictures that I have.     

Until then, let me assure you that this creamy, mushroom soup is WAY better than my mediocre photography skills make it look. In fact, this is one of my favorite soups. I even make a pot just to eat for breakfast throughout the week (I often eat breakfast for dinner and dinner for breakfast- I’m a backwards person).

 

Mushroom Soup Mushroom Soup (Paleo) 

Ingredients:

14 oz or 4-5 portobello mushrooms, chopped and including grills and stems 

2 onions, chopped

2 cups water

4 cups vegetable broth

2 tbsp coconut flour 

salt and pepper, to taste

nutmeg (optional) 

Directions: 

In a pot, place mushrooms and onions. Pour in water and vegetable broth. Oven heat, bring to a boil. Place the lid ajar and simmer for 20 minutes. Puree with an immersion blender. Stir in coconut flour and let cook for 5 more minutes. Add salt and pepper and sprinkle with nutmeg before serving. 

 

Lemon Yogurt Cake/Bars

Well what do ya know, spring is finally here! And about time too- the snow this winter was killing me. Granted there’s more snow on the way, but today its climbing into the 60s, so I’ll just live in the moment for now and say life is good. 

And speaking of good, let’s talk lemon, a hallmark flavor of spring. To be perfectly honest, I’m more of a chocolate person. But every time I make this cake, I am forced to reconsider… It’s that good. 

And for the occasional treat, I’d say the ingredients aren’t much to cringe over, especially compared to the store-bought cake. So today, I fully intend to grab myself a slice, sit on the front porch, absorb some vitamin D, and begin to defrost :)  

Lemon Yogurt Cake/Bars Lemon Yogurt Cake/Bars

Ingredients: 

1 and 1/2 cups spelt flour   

2/3 cup sugar 

1/2 tbsp baking powder 

1/2 tsp salt

1 cup cup plain, organic whole milk yogurt

1/2 cup lemon juice

2 eggs 

Directions: 

Preheat the oven to 350 degrees and grease a 8×8 baking dish. In a bowl, combine dry ingredients (flour, sugar, baking powder, and salt). In a separate bowl, whisk together wet (yogurt, lemon juice, and eggs). Add the dry ingredients to wet, stir until combined, and spread into the baking dish. Bake for 40 minutes. 

NOTE: I do not make this cake with frosting- it doesn’t need it! However, I recommend letting the cake sit at room temperature for several hours, or covering with aluminum foil overnight before digging in; moisture forms at the top, making the cake more tasty (in my opinion anyway).

 

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