Coconut Macaroons (& my love of Chico Chef)

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Before I talk about this recipe I just need to give a shout out to Chico Chef! In the past, I have used similar products, but typically after a handful of uses they seem to get to flimsy, fall apart or become discolored…but not this bad boy! I was lucky enough to find Chico Chef one day while browsing the ever so lovely Amazon (seriously, what would we do without Amazon)!

I can not rave enough about how easy it is to bake with the Chico Chef. No spray oil needed – just plop whatever it is your lil’ heart desires onto the silicon mat & bake away! Oh, and did I mention that barely ANY cleaning is needed? Wipe the surface off with a damp cloth & voila, ready to be used again!

Okay…enough about how one product has simply changed my life in the kitchen. On to discuss these ever so tasty coconut macaroons drizzled with dark chocolate, YUM!

  1. Preheat oven to 350degrees
  2. In a bowl add in: 1C unsweetened shredded coconut, 1T coconut flour, 1/2C + 2T lite canned coconut milk, 3T maple syrup, 1packet stevia, 1/4t vanilla extract & dash of salt (~ 1/8t) – stir til well combined
  3. Microwave for 3minutes
  4. Grab a cookie sheet, lay the Chico Chef down – scoop mixture directly onto Chico Chef using a tablespoon to measure and shape each macaroon (should make ~12)
  5. Stick in oven for 20-30minutes (until some of the coconut turns golden brown)

Remove from oven & let cool…I spruced these up with a dark chocolate drizzle & a scoop of chocolate coconut ice cream – yep, amazing! If you want to do the same, continue reading for the rest of the recipe!

Nutritional Info Per Macaroon w Drizzle (Makes 12): 75 calories – 5.5 grams of fat – 6 carbs – 1gram of protein

Continue reading for chocolate recipe, ingredient list & original recipe…

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Almond Joy Bar for the Birthday Girl!

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HAPPY 1st BIRTHDAY to a lil joy in my life, Julia! In honor of the birthday gal I decided to make an almond joy bar 🙂

  1. In a blender add 1C unsweetened shredded coconut – blend until it resembles flour, remove & set aside
  2. In the same blender add 2C unsweetened shredded coconut & blend on high speed till it resembles butter (sort of). This sounds weird and I was skeptical, but it really does turn into a sticky, buttery consistency!
  3. Once you have ‘butter’ consistency add 1/2C coconut nectar, 1/2t salt, 1T vanilla, 4T almond butter & 6T water to the blender
  4. Process til smooth & then add coconut flour from step #1 – blend
  5. Pour mixture into bowl & add: 1C chopped dark chocolate, 1C chopped raw almonds & 1/2C unsweetened shredded coconut – mix with hands
  6. Spread out on parchment lined pan into a rectangle 1/2inch thick
  7. Stick in fridge til firm (about an hour)

Cut these babies up & serve! If you are making & want to store stick in tupperware, layer with parchment paper & pop in freezer.

Nutritional Info Per Serving (Serves 16): 175 calories – 12 grams of fat – 14 carbs – 3 grams of protein

Continue reading for original recipe & ingredient list…

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Fish Taco Friday with Coconut Flour Tortillas

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Fresh salsa & beer battered fish – how could you go wrong on a Friday night.  Throw in a fresh tortilla & it sounds like the perfect weekend to me…ah the little things in life that make me happy!

For Salsa:

  • Grab a bowl & dice the following: 1 tomato, 1/4 red onion &  1/2 a jalapeño 
  • Mix in 3T fresh lime juice, 1/4C cilantro leaves & season with S/P/cayenne 
  • Set aside until you are ready to serve

For Fish:

  • Cut 10oz of tilapia in strips – set aside
  • In a bowl blend: 3T whole wheat flour, 1/4t cumin, salt, and cayenne – then whisk in 1/3C beer (I used Corona Light)
  • Dip fish strips in beer mixture, place strips on a pre-greased skillet over medium heat
  • Cook for 2-4minutes on each side – set aside & cover to keep warm

Now if you want to go wild & make your own tortillas then get on board – it was my first attempt at making them & I was shocked at how easy it really was! I can say that this will not be an every time occurrence, pre made shells are a-okay in my books.

Coconut Flour Tortilla:

  • Whisk together: 1/4C & 2T water, 2 eggs, 2T EVOO & 1t fresh lime juice
  • In another bowl combine: 2T coconut flour, 1/4t baking powder, 1/4t chili powder & 1/2t cumin
  • Slowly pour wet into dry mixture – whisking until smooth consistency
  • Spray cooking oil on pan or griddle – portion 1/4C batter & pour on hot surface – spread evenly
  • Let batter cook for 1 minute, cover with skillet lid & let cook for another minute, flip & cook for 2 minutes
  • Set completed tortillas to side & continue until the batter is finished

Lay your tortilla flat & stack with fish & salsa – mmmmmm mmm good!

Nutritional Info Per Serving for Salsa (Serves 2): 100 calories – 7 grams of fat – 14 carbs – 2 grams of protein
Nutritional Info Per Serving for Fish (Serves 2): 220 calories – 8 grams of fat – 10 carbs – 25 grams of protein
Nutritional Info Per Tortilla (Makes 4): 115 calories – 10 grams of fat – 3 carbs – 4 grams of protein
 
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