Tag Archives: coconut

InspiredMe: Raw Coconut Macaroons

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Update on the 30 day challenge: It’s day 9 and I am feeling so ALIVE! I had no idea I would feel so great so fast. I remember the morning of day three waking up and I sat there thinking, “wow, I feel rested, I feel pretty good.”  And I’ll have you know that night I had only gotten 7 hours of interrupted sleep, with my 8 month old baby waking up three times that night (we still haven’t figured out the whole sleeping through the night thing.) And I felt great! I know, amazing, right. Before starting this sugar cleanse, I would wake up being more tired than when I went to bed, and my eyes would hurt and I’d feel like a zombie. It was awful! I had no idea eliminating sugar would boost my energy so much. I’ve woken up feeling great every morning since as well. I don’t know if I ever can go back to sugar… I just don’t know if it’s worth it.

Okay, so about these delectable morsels you see before me… these are my “sweets” I made this week. Can I just say, “where have you been all my life?” These are down right amazing. They are sweetened with 100% real maple syrup. They are raw, gluten-free, dairy-free, sugar-free and quite frankly, delightful.

This recipe consists of six simple ingredients. Perfections comes in simple packages. Enjoy. Oh so yummy!

Raw Coconut Macaroons

(recipe inspired from rawmazing)

  • 2 1/2 C Dried Organic Coconut (unsweetened)
  • 3/4 C Almond Flour
  • 1/4 C Organic Coconut Oil (unrefined)
  • 1/2 C 100% Real Maple Syrup (you can add a couple more tablespoons if desired)
  • 1 tsp. Real Vanilla
  • Pinch Sea Salt

Directions: Mix all ingredients together. Form into round balls. Place on glass Pyrex or cookie sheet. Cover and refrigerate or place in freezer until hard. Keep refrigerated for best form and taste.

InspiredMe: Coconut Curry Chicken

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This may seem surprising since I love turmeric so much, but this was my first attack at  making curry. I don’t know why it has taken me so long to attempt a dish like this, maybe it was because I was afraid it wouldn’t meet my expectaions.Yet, good news, it not only met my expectations, it was delish! Just as good as the little hole-in-the-wall Thai restaurant down the street. Actually, maybe better.

This recipe is adapted from Mel’s Kitchen Cafe. I just substituted chicken instead of shrimp because my hubby doesn’t like shrimp. I know, sad :(

Enjoy.

Coconut Curry Chicken

INGREDIENTS:
For the chicken marinade:
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
1-2 organic boneless, skinless chicken breasts, sliced

For the sauce:
1 tablespoon organic canola oil
1 organic medium red or yellow onion, finely chopped
1 teaspoon ground pepper
1 tablespoon minced fresh organic ginger, from about a 1-inch peeled piece of ginger
1 tablespoon kosher salt
2 organic garlic cloves, peeled and finely minced
2 teaspoons ground  organic coriander
1/2 teaspoon organic turmeric
1 teaspoon curry powder
1 (14.5-ounce) can organic diced tomatoes, undrained
1 can coconut milk, light or regular
1 cup chopped fresh organic cilantro

Hot cooked organic rice for serving, if desired

DIRECTIONS:
For the simple chicken marinade, toss the chicken with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.

Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes. Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the chicken and any accumulated juices from the marinade. Boil until chicken is cooked through. Stir in the cilantro. Serve over hot, cooked rice, if desired.

And as always, for some great health benefits of turmeric, check out this post here.