Posts Tagged "coconut"

Banana Coconut Oatmeal Quinoa Bites

Posted on Apr 8, 2013 in Breakfast, Cooking, Featured, For kids

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Yum, these are a new favorite of mine!  Great for a quick breakfast, pre/post workout snack, or afternoon snack.  Sweetened only with banana and honey and made with no flour, they’re pretty healthy too!

Nutritional Info for one bite: 90 calories, 3.3 grams of fat, 12.9 carbs, 2.1 grams of fiber, 3.6 grams of sugar, 2.7 grams of protein.

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Banana Coconut Oatmeal Quinoa Bites

(makes about 30 bites)

1 1/2 cups of quinoa, cooked

1 1/2 cups of quick cooking oats

1 cup of coconut (toasted if you’d like)

1/4 cup of flax seed meal

1 tablespoon of cinnamin

dash of nutmeg

1/2 teaspoon of salt

1/4 cup of honey

2-3 bananas, mashed (about 1 cup)

1/2 cup of vanilla coconut milk

2 eggs

2 teaspoons of vanilla

1/4 cup of coconut for the topping (optional)

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Preheat oven to 350 degrees and spray a mini muffin tin with non stick cooking spray.

In a large bowl stir together cooked quinoa, oats, flax seed meal, coconut, cinnamon, nutmeg, and salt.  Set aside.

In a medium bowl whisk together honey, mashed bananas, coconut milk, eggs, and vanilla.  Once combined, stir into the quinoa-oat mixture.  Mix well.

Use a tablespoon sized scoop to place heaping scoops into the prepared muffin tin.  Top each one with a pinch of additional coconut.  Bake for 12-15 minutes, or until edges are lightly browned and the bites are set.  Let sit for about 5 minutes, then use a large spoon to remove each bite from the muffin tin. Let cool the rest of the way on a cooling rack.  Store in the fridge.

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Island Cookies

Posted on Mar 14, 2013 in Cooking, Desserts, Featured

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Mmmm, banana, toasted coconut, pecans, and dark chocolate!  These cookies have so many amazing flavors working together.  I was working on a different cookie recipe and accidentally came up with these instead, and I’m glad I did!  I healthified them as much as I could, but you can’t tell by how they taste.  I hope you enjoy them!

Nutritional Info for 1 cookie: 125 calories, 7.4 grams of fat, 14.7 carbs, 1.1 grams of fiber, 6.8 grams of sugar, and 2 grams of protein.

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Island Cookies

(makes about 2 dozen cookies)

1 cup of flour

2/3 cup of white whole wheat flour

3/4 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1/3 cup of coconut oil, melted

1/2 cup of brown sugar

1 egg

1/3 cup of milk

1 tablespoon of vanilla

1 medium banana, mashed

1 cup of coconut, toasted

1 cup of dark chocolate chips

1/2 cup of chopped pecans

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Preheat oven to 375 degrees and line 2 cookie sheets with parchment paper or silpat mats.  In a medium bowl combine flours, baking powder, baking soda,  and salt.  Set aside.  In the bowl of a stand mixer beat coconut oil, brown sugar, egg, milk, and vanilla.  Add banana and beat until combined.  Slowly add flour mixture, then stir in coconut, chocolate chips, and pecans.  Drop by rounded tablespoons onto cookie sheets and bake for 8 minutes, or until bottoms of cookies are lightly browned.  Let sit for about 2 minutes then move to cooling racks.  Store in an airtight container.

 

Source:  Adapted from The Cookie Bible Cookbook

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Carrot Coconut Spice Muffins

Posted on Feb 28, 2013 in Breads, Breakfast, Cooking, Featured

 

 

 

 

 

 

These are some healthy little muffins with protein, fiber and tons of vitamin A!  They are sweetened only with applesauce and honey and are more dense and moist than the typical muffin.  If you don’t have coconut oil try substituting greek yogurt in its place and if you like a sweeter muffin, add 1/4 cup of brown sugar .  You can also add some golden raisins or sunflower seeds and get even more texture in there.

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Carrot Coconut Spice Muffins

(makes about 12 muffins)

1 cup of whole wheat or white whole wheat flour

1/2 cup of old fashioned oats, plus 2 tablespoons for garnish

2 teaspoons of baking powder

1 1/2 teaspoons of cinnamon

1/2 teaspoon of nutmeg

1/2 teaspoon of salt

1/4 teaspoon of cloves

2 large eggs

1 cup of unsweetened applesauce

1/3 cup of honey

2 teaspoons of vanilla

1/4 cup of coconut oil, melted

2 cups of FINELY shredded carrots

1/2 cup of shredded coconut, plus 2 tablespoons for garnish

1/2 cup of golden raisins or sunflower seeds (optional)

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Preheat oven to 350 degrees F and lightly grease a muffin tin or line with cupcake liners.  In a medium bowl combine flour, oats, baking powder, cinnamon, nutmeg, salt, and cloves.  In a large bowl whisk eggs, applesauce, honey, vanilla, and coconut oil.  Slowly stir in flour mixture then add carrots and raisins/sunflower seeds until just combined.  Fill muffin tins about 2/3 full then sprinkle tops with remaining oats and coconut.  Bake for about 30 minutes or until the top springs back when touched lightly.  Lit sit for about 5 minutes then move to a cooling rack.  Store in an airtight container.

 

Source: Slightly adapted from http://www.eatingwell.com/recipes/carrot_muffins.html

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Healthier Oatmeal Coconut Cookies

Posted on Feb 20, 2013 in Cooking, Desserts, Featured

Baking cookies is one of my favorite things to do.  Another one of my favorites is eating cookies, which isn’t always a good thing.  Lately I’ve been trying out “healthy” cookies in hopes I could find one that would be close in taste to my regular recipes.  These cookies definitely stand up in the taste department and are much healthier than normal cookies.  These cookies have approximately 85 calories, 1 gram of fiber, almost 2 grams of protein, and only a little over 3 grams of sugar!  I promise you won’t be able to tell that they’re healthier by their taste!

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Healthier Oatmeal Coconut Cookies

(22-24 cookies)

1/3 heaping cup of flour

1/3 cup of almond meal

1 cup of quick cooking oats

1/2 cup of sweetened coconut

2 tablespoons of flax seed meal

1 teaspoon of baking soda

1/2 teaspoon of salt

3 tablespoons of butter, melted and slightly cooled

3 tablespoons of coconut oil, melted

1/2 cup of packed brown sugar

1 teaspoon of vanilla

1 large egg

Optional add ins; white chocolate chips, chocolate chips, nuts, etc (obviously this will change your calorie count, etc)

Preheat oven to 350 degrees F and line cookie sheet with parchment paper or a silpat mat.  In a large bowl stir together flour, almond meal, oats, coconut, flax seed meal, baking soda, and salt.  In a smaller bowl mix sugar, butter and coconut oil until well blended.  Add egg and vanilla and mix.  Stir wet ingredients into the dry ingredients and mix well.  Using a melon baller drop rounded cookies onto sheet.  Bake 8-10 minutes or until edges and bottoms are light golden brown.  Let sit on cookie sheet for 2-3 minutes then move to a cooling rack.  Store in an airtight container.

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Source: Adapted from http://kneadtocook.com/?p=416

 

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Baked Banana, Coconut, & Pecan Oatmeal

Posted on Feb 20, 2013 in Breakfast, Cooking

I love dessert and would probably have it after every meal if I could.  I honestly think about new dessert recipes all of the time.  One day I was thinking about coconut cream pie and I saw a recipe for baked banana oatmeal.  Immediately I knew I had to combine the flavors and I ended up with this oatmeal!  I added protein powder to mine, but the recipe will turn out perfectly fine if you choose not to.  You can also use butter in place of the coconut oil, but then I would add more coconut to make up for the flavor.  I really enjoyed this baked oatmeal and hope you do too!

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Baked Banana, Coconut, & Pecan Oatmeal

 

3 cups of quick cooking oats

1/3 cup of packed brown sugar

1 cup of milk

2 tablespoons of coconut oil, melted

2 eggs, lightly beaten

2 teaspoons of baking powder

1/2 teaspoon of salt

1 teaspoon of vanilla

1 cup of mashed bananas (about 2-3 bananas)

1/2 cup of shredded, sweetened coconut (plus a little extra for sprinkling on top)

2 scoops of Arbonne protein powder (optional)

1/3 cup of chopped pecans (optional)

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Preheat oven to 350 degrees F and lightly grease a 9X13 baking dish.  Combine all ingredients except pecans in a large bowl and stir until combined.  Pour into your prepared baking dish and sprinkle pecans and a little extra coconut on top. Bake for 20-25 minutes or until set and edges are lightly browned.  Let sit about 5-10 minutes before serving and store leftovers covered in the fridge.  Best served with milk and sliced bananas!

Source:  Adapted from http://www.lynnskitchenadventures.com/2010/12/baked-banana-oatmeal.html

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