Browsing Tag

coconut

Tasty

Coconut Rose Smoothie

December 3, 2014

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While the cold temperature hardly lends itself to “smoothie” weather, sometimes I just want to mix it up.  When I saw a recipe containing coconut, strawberry and ROSE I knew I needed to put on some gloves and suck it up (no pun intended).

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Coconut Rose Smoothie

  • 1 cup frozen strawberries
  • 1 large frozen banana
  • 1/2 cup coconut milk (organic, full fat)
  • 1/2 cup coconut water
  • 1/4 teaspoon rose water
  • 1-2 handfuls of ice
  • 1 date (chopped)
  1. Add ingredients into a blender and mix until combined.
  2. Garnish with raw shredded coconut and enjoy!

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Tasty

Healthy Donut Holes

May 21, 2014

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The hardest part about my Barre3 Spring Challenge is laying off of the sugar (oh and the wine, and the bread, and…) but luckily they have a ton of recipes to help you get through the month with minimal slip-ups.  My favorite “cheat treat?” These “healthy” donut holes.  And not only are they not SUPER bad for you, but they are easy enough to make that a 4 year old can make them… literally!

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Healthy Donut Holes

by Andrea Nakayama

  • 1-1/2 cups raw almonds
  • 5 tbsp raw cacao powder
  • 1 cup dates (pitted)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • Large handful unsweetened, shredded coconut (I recommend toasting it!)
  1. Place first 5 ingredients (all but coconut) into a food processor and combine until mixture resembles a cookie dough consistency (you may need to add a little water at this point… I usually need a Tablespoon or 2).
  2. Roll the dough into little bite sized balls (about a Tablespoon worth).
  3. Roll date balls/donut holes in coconut.
  4. Transfer finished treats into a Tupperware and freeze for about an hour (although they really are great straight away too) and enjoy!

Store them in the freezer/fridge until a craving hits!

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(they took artistic liberties during our arts and crafts session)

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The great part about this recipe is once the dough is made, any little helpers can be in charge of making their own bited sized treats.  Or you can be like Tucker (above) and just eat your serving straight away.

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They store wonderfully… so I highly recommend doubling this recipe and storing for those days where you want to go nuts on those new Ben & Jerry’s Core Ice Cream flavors… ugh.

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Sip

Skinny Chi Cocktail

April 4, 2014

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A Chi Chi is a popular Hawaiian cocktail… but with cream of coconut, vanilla ice cream and blue curaçao the calories really add up.  Luckily one of my favorite restaurants – Honu, has created a low calorie and equally delicious option!

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Skinny Chi

  • 1.5 oz coconut vodka
  • 2 oz pineapple juice
  • 2 oz coconut water
  • .5 fresh lime sour
  • .5 oz Malibu Black
  • fresh pineapple
  1. Muddle pineapple in the bottom of a cocktail shaker.
  2. Add pineapple juice, coconut water, lime sour and coconut vodka to shaker.
  3. Add ice and shake vigorously.
  4. Strain into ice filled glass and top with Malibu Black floater.
Domestic

If You Feel Like Pina Coladas…

March 19, 2014

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Well, because I am currently in overdrive on my “Spring Break Diet,” I am not indulging in Pina Coladas… le sigh.  BUT I am doing the next best thing, which is whipping up this amazing coconut body smoothing treatment.

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Coconut Ginger Scrub

  • 1/2 cup ground rice (just give it a few seconds in your blender)
  • 1/4 cup coconut milk
  • 1/4 cup brown sugar
  • 1 1/2 Tablespoons freshly grated ginger

Stir until the ingredients form a paste.  Smooth onto your body using circular motions. Rinse and moisturize.

I like to then apply my favorite self tanner with this mitt.

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One step closer to being pool ready!

For other exfoliating posts check out here and here.

Tasty

Coconut Carrot Soup

February 19, 2014

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Shutterbean is one of my favorite food blogs, and when Tracy posted a write up on “Meal Prep” a couple of weeks ago, I was transfixed.   Honestly, read it if you haven’t.  IMG_6318 I love planning meals ahead of time, but realized that sometimes that doesn’t work for my life.  On weeks where my husband is going to be working late, or the weather is really nice and I don’t want to spend it in the kitchen, following Tracy’s game plan is a no-brainer.  IMG_6325 I have had her Coconut Carrot Soup pinned for FOREVER, so when she mentioned making a batch on Sunday to have for lunch throughout the week, it re-sparked my interest.  I had just received a bunch of gorgeous carrots from my Farm Fresh to You box, and actually had ALL of the ingredients in my house (that NEVER happens).  IMG_6330 So, the next day before work, I chopped the carrots/onions and put them in a Ziplock bag, and laid out the (non refrigerated) ingredients for later that night. Once I got home from work, I followed the very short directions… and voila! Dinner and a few lunches were prepared with (hands on time) of 10 minutes!  AWESOME!!!

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Coconut Carrot Soup

Adapted from Shutterbean

  • 4 tablespoons unsalted butter
  • 1 lb. carrots, peeled & chopped
  • 1 medium yellow onion, chopped
  • 2 cups low-sodium chicken broth
  • 1  14 oz. can unsweetened coconut milk
  • 1 tablespoon sambal oelek (I used sriracha as a back-up)
  • 1 lime
  1. Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt & pepper, and cook, stirring often, until carrots are softened, 15-20 minutes.
  2. Stir in broth, coconut milk, and sriracha.
  3. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very tender and liquid is slightly reduced, 40-45 minutes.
  4. Let soup cool slightly, then puree with an immersion blender until smooth.
  5. Reheat in the saucepan if needed.
  6. Add the juice of one freshly squeezed lime and stir.
  7. Divide soup among bowls, and drizzle with sriracha and top with cilantro.

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