Monster Eyeballs! {Purple Berry Macaroons}

Happy Halloween peeps! Everyone knows that Halloween means you're in for a sugar overload. If your a mom you know that the entire month of October means sugar overload central, prepare the insulin for a diabetic coma any second sort of situation. Seriously. I volunteered at my 3rd graders Halloween party (still amazed someone hasn't petitioned, rallied and picketed that it be renamed "Fall Harvest Festivities Celebrations") and the amount of cookies, cupcakes, candies, fruit punch and crackers that were involved made me cringe.






Why people? Why must Halloween be associated with buckets or pillowcases full of sugar? Every year I struggle with either not passing out anything at all (which I just can't bring myself to do) or handing out prizes and toys which I tried one year and got egged for the trouble. Damn teenagers.


Which coincidentally brings me to cookies. Obviously. Am I a hypocrite? Possibly, but I'm talking macaroons people. Yes, coconut is a sugar, natural or not. I've debated this to death and am standing my ground that...

a. Yes, sugar is sugar but all things in moderation.
b. Not all sugar is created equal, natural is better than processed.
and
c. I like coconut so who gives a crap.

 Creepy, [naturally] sweetened cookies. 

Berries + Coconut + Bananas & Chocolate = ?

Deliciously spooky monster eyeballs of course! Frieking out your little ones is just an added bonus.

These come together in minutes, literally. Confession: I am not the worlds greatest baker. Anything involving sifting, fluffing, or basically measuring precisely quite frankly puts me off. 

These macaroons I made with ease with the help of my 4 year old, who oddly enough 'loooooveees' to bake.

You could use marshmallows which honestly would probably hold their shape and color better than these bananas did but I wasn't going for show quality here. 

I used a bigger, restaurant type straw to punch holes in the center of the bananas so that the

chocolate pieces would stay put. I used chocolate covered Acai berries to put in the middle but

any type of small chocolate candy will work.

Recipe from Leanne at Healthful Pursuit

PREP TIME 15 MINUTES      BAKE TIME    30 MINUTES      YIELDS    24 COOKIES

Ingredients 

2 teaspoon freshly ground chia seeds3 tablespoons water1 cup frozen mixed berries1 tablespoon honey½ teaspoon pure vanilla extract
1½ cups shredded unsweetened coconut1 banana, sliced with holes punched into the middle of each slicechocolate covered Acai berries or other chocolate pieces 

Instructions 

1. Combine chia and water in a small dish and set aside.

1. Preheat oven to 300F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.

1. Add mixed berries, honey, and extracts to a small saucepan. Bring to a boil over medium heat. Begin to stir constantly until liquid reduces to half and it fairy thick but not syrupy. Remove and place in a medium-sized bowl.

1. Add chia mixture. Add coconut and mix with a spoon until it’s completely coated.

1. Place tablespoon amounts in the palm of your hand and work into circles. Press down to make into a coin shape and place on the prepared baking sheet.

1. Bake in the oven for 15-20 minutes.

1. Remove from the oven and place banana and chocolate piece on top.

1. Return to the oven and cook for 2-3 minutes. 

1. Remove from the oven and allow to cool slightly before removing from the cookie sheet and placing on a cooling rack.

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Tropical Fruit, Nut and Seed Granola Treats... Not for the Birds!

I've been on a mission to feed my family way less flour, sugar and processed foods and eat  more whole grains, nuts and seeds. It's almost impossible to find all natural goodies at the market and when you do, ouch, it costs a small fortune. Why is it that most healthy foods are so much more expensive? It's no wonder so many people grab pre-made, pre-packaged, over processed junk. Well I'll let you in on a little secret I've discovered..... being healthy is in fact NOT more expensive but it does require a bit of effort, just a bit! In fact, if you do the math, it's cheaper to make your own goodies, after school snacks etc from scratch. Just keep your pantry stocked with whole grains (not whole wheat), a variety of nuts and seeds and a bit of dried fruit for adding natural sweetness.


So these chewy, tropical whole grain "cookies" are a perfect snack, morning or afternoon. Great to pack in your kids lunches or take with you for an mid-hike energy boost. By using orange juice,dried fruit and coconut, you don't have to add processed sugar. Of course fruit contains fructose, which is a natural sugar that is good for you in moderation. If you want these a bit sweeter you can add a little Agave nectar.

You Will Need:

1 1/2 cups 5 grain cereal or whole grain oats

1/4 cup unsweetened coconut flakes

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon allspice

2 tablespoons  orange juice

1/2 cup unsweetened, shredded coconut

2 tablespoons toasted flax seeds

1/4 cup unsalted pistachio nuts,  chopped

1/4 cup walnuts, chopped

1/4 cup each; dried date pieces and dried apricot, chopped

3 ripe bananas

1/4 cup coconut or canola oil

1 teaspoon vanilla extract





TIME   30 MINUTES     YIELDS  15-20 squares

Putting it all together:

Preheat oven to 300F. Line baking sheet with parchment paper.


In the bowl of a stand  mixer, combine oil, bananas, juice and vanilla extract. Beat on medium-high spread till mashed. Add flax seeds, salt, spices and oats, mix till combined. Add nuts and fruit, mix till combined.

Spread the batter evenly onto the baking sheet, about 1/2 inch to 3/4 inch high. Sprinkle coconut on top, press down gently .

Bake for about 15 minutes or until edges are golden brown.  Place baking sheet on cooling rack. Let cool slightly, cut into bars or fun shapes with cookie cutters. Store in airtight container and keep in the fridge.

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My Secret Weapon to Beat the Heat. Strawberry-Coconut Smoothies P.S. Dear Monsoon: Please hurry.

Rain would be a true God send right now here in Phoenix. It always looks like even the cacti are going to give up and die during the endlessly long summer's here. I guess too much of anything can wear on one's nerves. Come July, after most people get tired of mindlessly commenting or joking about the stifling dry heat, all one can do is wipe off the continual beads of sweat rolling down their necks and pray for the monsoon.

Monsoon season is nothing short of a true miracle. Natures wrath at her finest. After months and months without a single drop of rain the sky darkens without notice and beautiful violent rains pour from the wakened sky and hit the hard, cracked desert floor. There is no drier dust than that found in the Arizona desert in July. Just when the cacti start to wilt and the weary desert animals are ready to call it quits, God sends them relief. And He doesn't skimp on the job. 

The smell is my favorite part of the monsoons. It's no ordinary rain. The layers of dust and sand that have accumulated on the streets and in my nose can only be washed away by the heavy rains of August. I wait anxiously starting mid July for the chance to sit outside amidst the sheets of rain and furious winds that wash every trace of dust from the startled desert. It lasts only for a few minutes but is enough to quench the deserts thirst for many more months. It is energizing   refreshing   uplifting invigorating and restores even the most lifeless soul.


During these long, hot months in the desert it is difficult to want to eat, let along cook anything. We need to save every single ounce of energy that we have so that the heat doesn't drag us down and reduce us to ashes. Water is our best friend but my secret weapon is coconut water which instantly rejuvenates me and gives me the energy to make it through the entire days obstacles which includes getting the mail while the sun is still out.

You think I'm joking?

Coconut Water + Frozen Berries =  Extreme Heat Blaster

When I'm feeling like I want a sweet treat and need some extra refreshing, I always go for these Strawberry-Coconut smoothies. They take all of 3 minutes to make and are a gazillion times healthier (and tastier IMO) than milk shakes or fast food smoothies. I think it important to note that even the drinks labeled "Real Fruit Smoothies" are not in fact good for you. At all. Period. And that includes popular Juice Joints. Sorry.


I keep a big bag of frozen berries from Costco in my freezer and plenty of coconut water around to make these smoothies throughout the summer months. They taste even better when sitting in the pool oddly enough. :)



This post is linked to

Fresh Food Friday

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Watermelon Boat with Blueberries and Fresh Coconut Chunks

Watermelon is in season and so sweet right now! You can pick up a huge seedless super sweet watermelon like this one for around $2 right now!! We had this for the 4th of July BBQ at our house this year. Not only is it pretty, but so good for you.

Simply cut the top 1/3 of the watermelon off  lengthwise. Set the smaller half aside, slice the inside of the bigger half into small squares. Using your fingers, pluck out the watermelon pieces and chop into bite size.
Put into a big bowl. Mix with 1 pint of fresh, washed blueberries and 2 cups of fresh, diced coconut. We crack our coconuts open with a screwdriver then carefully cut out small chunks. Make sure you save the coconut water!!!! We usually just drink it straight out of the coconut, it's sooooooo refreshing! You can also mix it with any other fruit for a simple juice. Refridgerate it in a sealed container if you don't use it immediatley.

Did You Know?....

Health and Nutition Benefits of Coconut

* Coconut is highly nutritious, not only is high in protein but rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations.

Coconut In Modern Medicine

Modern medical science is now confirming the use of coconut in treating many of the above conditions. Published studies in medical journals show that coconut, in one form or another, may provide a wide range of health benefits.

    This is a pretty impressive list ! 

Kills viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses.

Kills bacteria that cause ulcers, throat infections, urinary tract infections, gum disease and cavities, pneumonia, and gonorrhea, and other diseases.

Kills fungi and yeasts that cause candidiasis, ringworm, athlete's foot, thrush, diaper rash, and other infections.

Expels or kills tapeworms, lice, giardia, and other parasites.

Provides a nutritional source of quick energy.

Boosts energy and endurance, enhancing physical and athletic performance.

Improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids.

Improves insulin secretion and utilization of blood glucose.

Relieves stress on pancreas and enzyme systems of the body.

Reduces symptoms associated with pancreatitis.

Helps relieve symptoms and reduce health risks associated with diabetes.

Reduces problems associated with malabsorption syndrome and cystic fibrosis.

Improves calcium and magnesium absorption and supports the development of strong bones and teeth.

Helps protect against osteoporosis.

Helps relieve symptoms associated with gallbladder disease.

Relieves symptoms associated with Crohn's disease, ulcerative colitis, and stomach ulcers.


Improves digestion and bowel function.

Relieves pain and irritation caused by hemorrhoids.

Reduces inflammation.

Supports tissue healing and repair.

Supports and aids immune system function.

Helps protect the body from breast, colon, and other cancers.

Is heart healthy; improves cholesterol ratio reducing risk of heart disease.

Protects arteries from injury that causes atherosclerosis and thus protects against heart disease.

Helps prevent periodontal disease and tooth decay.

Functions as a protective antioxidant.

Helps to protect the body from harmful free radicals that promote premature aging and degenerative disease.

Does not deplete the body's antioxidant reserves like other oils do.

Improves utilization of essential fatty acids and protects them from oxidation.

Helps relieve symptoms associated with chronic fatigue syndrome.

Relieves symptoms associated with benign prostatic hyperplasia (prostate enlargement).

Reduces epileptic seizures.

Helps protect against kidney disease and bladder infections.

Dissolves kidney stones.

Helps prevent liver disease.

Is lower in calories than all other fats.

Supports thyroid function.

Promotes loss of excess weight by increasing metabolic rate.

Is utilized by the body to produce energy in preference to being stored as body fat like other dietary fats.

Helps prevent obesity and overweight problems.

Applied topically helps to form a chemical barrier on the skin to ward of infection.

Reduces symptoms associated the psoriasis, eczema, and dermatitis.

Supports the natural chemical balance of the skin.

Softens skin and helps relieve dryness and flaking.

Prevents wrinkles, sagging skin, and age spots.

Promotes healthy looking hair and complexion.

Provides protection form damaging effects of ultraviolet radiation form the sun.

Helps control dandruff.

***Does not form harmful by-products when heated to normal cooking temperature like other vegetable oils do.

 Who needs all the beauty products and OTC medicines out there when you have super foods in your everyday diet?!?! 

the coconut research center

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Gluten Free Coconut Cake with Fresh Berries

This was probly one of the best cakes I have ever had! I have only recently been attempting to bake gluten free ( most of the time) It has been a rocky journey. So far, I have yet to make a GF loaf of bread that doesn't weigh as much as a brick or crumble apart when you touch it. *sighhhh  I am not a big bread lover anyway so decided I would only make a couple of loaves of bread a month and stick with the oatmeal bread recipe I have and love. My mom has developed a serious gluten allergy and I have heard for quite some time about the health dangers involved with gluten. It's everywhere and in much higher concentrations than in the recent past.

Anyway.... this cake was SO GOOD! I altered the recipe my mom gave me only slightly by usuing 2 less eggs &   half cocnut flour and half white rice flour. It was perfect, you could taste the coconut but it wasn't overly coconutty (yes that's a word....) I was so happy that it turned out super moist and not to sweet. I don't like frosting... too sweet, so I blended triple berry preserves with fresh strawberries and swirled it into the cake batter, YUMMM!  I wanted a simple American Flag Cake so only used a few lines of berries but next time I will definatley be using more berries!  After it was cooked and cooled, I dusted it with just a little powdered sugar and sprinkled it with unsweetened coconut flakes. So good.

You Will Need:

2-1/2 sticks butter, softened
1-1/3 c organic (raw) sugar
8 large eggs, room temp
1 c coconut flour, sifted
1 c white rice flour
2 t baking powder
1/4 t sea salt
1-1/3 c + 1 T milk
1 T vanilla
Coconut oil

optional:
fresh blueberries or other berries
1/4 cup unsweetend coconut flakes
3 tbsp powdered sugar

for the strawberry swirl:
1/2 cup organic berry compote
1 cup fresh, hulled strawberries
Put in a bowl and with an emersion blender pulse a few times till blended ( mini food processor workst too)


Putting it all together:


     Preheat oven to 350 degrees.  With pastry brush, grease two round 8-9" or one 9x13" cake pans with coconut oil and dust with coconut flour.
     In bowl of electric mixe fitted with whisk attachment, beat butter and sugar together about 5 minutes on medium high speed, til light and fluffy, scraping bowl occasionally.  Add eggs, one at a time, beating after each addition.
     In separate bowl, combine all dry ingredients together.  Add vanilla to milk.  With mixer on low speed, add flour and milk to butter-egg mixture, scraping bowl when needed.  When all the milk and flour mixture is used up, bat cake batter about 5 minutes, til the color is a bit lighter and batter is light and fluffy.
     Spoon batter into prepared cake pan(s) and smooth out tops.  Bake in oven 30-35 minutes, or til toothpick inserted in center of cake comes out clean.
     Place cake pans on wire rack and let cool 5 minutes in the pan.  Run a butter knife along edges of cake before removing from pan.




PRINT THIS RECIPE!

http://www.tropicaltraditions.com/Coconut_Flour_Recipes.pdf (with variations)

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Happy Independence Day!

Happy 4th of July!

I hope all of you are having a great holiday with your friends and family.

Here are a few of the yummy things we ate at our house to get in the patriotic spirit.

We had so much fun swimming and playing and BBQing.

Today we are going to swim some more and then if the little guys aren't too cranky and it's not to hot out,

 we will go watch some fireworks!

We try to talk to our little ones about what Indepencence Day means and all of the wonderful things we have thanks to our Freedom. I've heard some great ideas about how some people teach their children about this. My favorite was to have your children write a letter to a soldier over seas telling them thank you for all that they do for us!

What do you do to celebrate the 4th of July???

I will post the recipes to these pictures very soon. I'm to busy being lazy with my family today. ;-)

Enjoy!

We had chili-butter corn on the cob that we grilled on the BBQ

Patriotic red, white and blue watermelon boats

and of course, CAKE!

(this one is Gluten Free!) I am so excited to share this one with all of you, it was delicious!

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Banana Split Popsicles {sugar free & healthy}

Inspiration for today's post comes from the fact that is 113F out and getting. even. hotter. The fact that it doesn't rain here in Phoenix makes me wonder how the hell so many idiots people decided to make this their home. It's a mystery..... and I'm Native..... idiot.






To make matters even more miserable, I work in the Operating Room aka meat locker (that didn't come out right). Meaning that we keep the AC around 59F-62F at all times and complain when it reaches 66.7F.  We are a strange group us medical people. So when I leave the perfectly normal frigid temps of the O.R. and walk outside into the blinding desert sun (no windows in surgery, could be an apocalypse and we'd never know) my internal body temperature starts to boil in exactly 13.2 seconds. Which is exactly how long it takes me to get to my car, open the door and step right into HELL, at 125+ degrees F.



Leather seats, wearing shorts, with no window shade, no parking garage, in Phoenix, in July. I'm all kinds of smart.

Eating a Banana Split on a stick = Very, very smart.

What I do have going for me are Popsicles. Granted I've seriously considered rubbing them all over my overheated face and body on more than one occasion. Desperate times, desperate measures.

Typically, light and fruity Popsicles or even frozen fruit are our only source of snacking and desserts here during the summer months but seeing as that it's a Major Holiday in July I decided to step dessert up a level.




What's even better than a big Ooooey Goooey Banana Split? A Banana Split that is combined together, layer by layer and then frozen on a stick to slowly enjoy while you sit waist deep in your pebble tech, salt water pool. With your big, ridiculous floppy hat of course.

Strawberry, coconut puree, frozen bananas blended with vanilla almond milk and fresh cherries and pineapple in every bite. Drizzle with chocolate and sprinkle with chopped peanuts. 

Summer just got better. 

I learned a few things while making these Banana Split Popsicles,

1. Making and attempting to photograph popsicles in July in Phoenix is a feat worthy of serious admiration. 
2. Banana Splits in popsicle form are sheer genius that you can eat single handedly while sitting in the pool, no spoon required.
3. I need a cherry pitter thingy-ma-jig.
4. My mom just called me a lazy bum because I want a cherry pitter thingy-ma-jig. She's mean. 
5. It's perfectly acceptable to dip fresh cherries and pineapple into melted chocolate before dinner while you are waiting 3-5 minutes in between popsicle layers to freeze. 

You will need

A ZOKU popsicle maker or other popsicle mold
2 cups fresh strawberries, greens removed, or not (I leave them on, lots of nutrients!)
1/2 cup coconut milk (in a can)
* tablespoon monk fruit in the raw
2 fresh bananas
1/2 cup vanilla (or plain) almond milk)
*1 tablespoon monk fruit in the raw
1 handful fresh cherries, pitted and cut in half
1 handful of pineapple tidbits
1 cup semi sweet chocolate, melted
1/2 cup chopped peanuts

To Make

In a blender, combine strawberries, coconut milk and monk fruit in the raw. Blend until smooth. Carefully pour into popsicle molds 1/4 deep. If using a ZOKU, wait 3 minutes till frozen then pour in the banana mixture. If using old fashioned popsicle molds, put in freezer until frozen, about 2 hours.
Rinse out strawberry puree from blender and then add bananas, almond milk and monk fruit in the raw. Blend until smooth. Drop a few cherries and pineapple tidbits into popsicle molds then carefully pour in banana mixture. If using a ZOKU, let freeze for a few minutes then remove and drizzle melted chocolate on top and sprinkle with chopped nuts. 

Need some more summer worthy snacks? I've seen some pretty delicious and perfectly picnic/4th of July worthy recipes from my blogging buddies such as:





Boozy (or not) Watermelon Stars

Red White and Blueberry Yogurt Pops from The View from the Great Island

Something super simple

These Fire Cracker Berry Margarita Floats from Half Baked Harvest!

And of course PIE! I know Apple Pie is an American Symbol of summer and picnics and even the 4th of July but I happen to l.o.v.e.  home made Cherry Pie the most.


Loaded Cherry Pie from Joanna at Eats Well with Others

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Coconut Crusted Baked Chicken Strips {gluten free}

I remember when I was in college I thought grabbing some chicken fingers at Wendy's was a healthier choice than grabbing a cheeseburger, I mean no bread right? Wrong, duh me. I'm not going to lie, I still love a good, crispy chicken nugget but avoid the drive through like crazy nowadays. It's a good thing, a very, very good thing that home made chicken nuggets happen to be one of the very easiest things you can make. Yippee!







Anyone can make these even if you don't like to cook or it's not really your thing. This is one of my "go to" weeknight simple dinners. I'm bored to death with plain baked chicken not to mention the whole humane issue with eating cooped up chickens. Of course eating Organic & cage free chicken gets pricey when feeding a family of 6 so we don't have it very often.

These would be a perfect appetizer at a party!

When we do I make sure it's gonna be tasty and serve it up with lots of fruits and veggies. In this case, an amazingly sweet and creamy mango yogurt dipping sauce! I could have eaten it by the spoonful. Not ashamed.



One of my nutty kids doesn't like coconut (the shame) but the rest of us loved these sweet and crunchy chicken tenders and were more than happy to swipe Jack's chicken nuggets right of his plate. Ya gotta be quick around this joint when it comes to protecting your food and making sure you get the very last chicken nugget from the pan.

6-8 pieces chicken tenderloins (preferably Organic free range)

11/2 cups almond or other nut flour 

1 1/2 cups unsweetened shredded coconut

4 eggs, beaten

2 tablespoons milk (dairy free if possible)

salt and pepper

1 tablespoon oil for coating pan 

2 ripe mango's + 1/2 cup yogurt = mango dipping sauce

peel mango and slice fruit away from pit. Discard pit, place fruit into blender or food processor. Add yogurt, blend.

Preheat oven to 400F

Arrange 3 deep plates on counter. Add flour to one,  beaten eggs to the second and coconut to the third.

Working one at a time, place chicken tenders into flour and dredge on both sides to coat. Using your other hand, dip coated chicken into egg to coat. Next, lay chicken in coconut and dredge to coat, flip, coat other side.

Place on a lightly oiled pan or one lined with parchment. 

Continue to do this to remaining chicken. 

TIP 

 Only put half of the flour and half of the coconut onto plates as they will become gooey.

Half way through your chicken, quickly rinse off plates if needed and dry.

 Add remaining flour to one plate and remaining coconut to the other. 

Cook at 400F for 4-5 minutes. Using tongs, carefully flip the chicken pieces over. 

Cook an additional 5-6 minutes until golden brown.

Don't over cook chicken as it will become dry and taste like cardboard.

Enjoy!

Do you cook less when the weather gets warmer? 

What is your favorite warm weather dish?

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Grilled Pineapple with Coconut Caramel Sauce

Summer dessert doesn't get any better than this grilled pineapple in a simple coconut caramel sauce. Just throw it on the grill alongside some fish or jerk chicken and then commence lounging on the patio in complete bliss. I snuck one of these glazed pineapple pieces straight from the grill, and wasn't ready for the magic that happened. I love pineapple and something seriously amazing happens when you throw it on the grill. The natural sugars are brought out by the flames and the pineapple juices become a smokey caramel flavor.






And just to make things even better we drizzled the hot pieces of grilled fruit with a coconut caramel reduction. Thick, gooey and hot coconut caramel paired with grilled pineapple is a match made in dessert heaven. We had this alongside our grilled fish tacos and not a peep was uttered during dinner on the patio that night except for Mmmmmmmmmm's and the occasional Oh yeeaaahhh!

Instead of spending time in the kitchen baking dessert this summer try throwing different fruits on the grill for a super simple after dinner treat. My other favorite fruit to grill are nectarines, the flavor brought out from grilling them is out of this world!

recipe from Sunset Magazine


TIME     20 MINUTES          SERVES     6

1 large pineapple

1/2 cup water

1 cup granulated sugar

3/4 cup coconut milk (the kind in the can)

handful of shredded, sweetened coconut

Pre heat outdoor grill to medium high. 

In a small saucepan over medium high heat bring water and sugar to a steady, low boil stirring just to combine.  Continue to boil rolling the pan to swirl liquid occasionally. Do not stir. This will take about 15-20 minutes before the liquid reduces and turns into a caramel color and consistency. Continue to boil gently swirling pan until you have a thick caramel reduction.  

Meanwhile trim the top and end off of the pineapple. Trim of the outer skin and discard. Cut the pineapple in half lengthwise then cut each half lengthwise again so you have four long pieces. Cut the core from each piece and save for use in a green smoothie the next day.  Cut pieces in half again lengthwise if they are too thick, then cut them in half to make smaller pieces.  

Remove pan from heat and carefully pour in coconut milk while whisking to combine. The caramel sauce will bubble and splatter so be careful. Pour some of the caramel sauce into a small serving bowl reserving the rest to brush over the pineapple.  

Place pineapple pieces in a large serving tray or plate. Brush with the coconut caramel sauce to coat them. Using tongs, place them on the hot grill. Let them sit for 2-3 minutes then turn them over and cook another 2-3 minutes. Remove from grill and serve immediately!  

Drizzle with more caramel and enjoy!

What are your favorite summer desserts?

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Coconut Almond Oat Crunchies: Teacher Appreciation Week ideas and downloads.

This week is Teacher Appreciation Week. Yay for all of our wonderful teachers! My son Jack is in Kindergarten and his school is having a different theme each day to celebrate the teachers. Today is 'Fruit of Knowledge Day'.  We made these wonderful cookies that I got from Anja's Food for Thought and just added  fresh berries to the cut out flowers and butterflies. We packaged them up cute and sent them to Jack's wonderful {very patient} Kindergarten teacher Ms. G.

Teachers just don't get paid enough!  I can't imagine trying to keep all those little kids quiet and focused all day long. I have a hard time doing it with just 4! Other nice ideas to give to your favorite teacher would be school supplies or a gift card to an office store. Or a gift card to a restaurant or coffee shop.

What are you doing for your favorite teacher? OR If you are a teacher what are your favorite gifts?

Tomorrow is 'Plant or Flowers Day' I came across this cute idea on Barefoot by the Sea's blog for personalizing a little plant for your teachers. It comes from Skip to my Lou. She has kindly offered a free PDF download so you can personalize these cute flower tags with your child's name and print them out.

I used shredded coconut instead of grated to make them chewier and for the

 coconut to stand out more.

Coconut Almond Oat Crunchies

recipe from Anja's Food for Thought

Ingredients:

2/3 cup whole wheat flour


2/3 cup rolled oats

2/3 cup fresh grated coconut (plus more for sprinkling)

1/2 cup almonds, finely chopped

1/3 cup palm sugar (Raw sugar)

1/3 cup melted butter

2 teaspoons maple syrup or honey  {*I used brown rice syrup}

1/2 teaspoon baking soda

2 tablespoons boiling water



Yields 15-20

-----------------------------------------------------------------------

Preheat oven to 165C/325F. Line baking sheet with parchment paper.
In a large bowl, combine flour, oats, coconut, almonds and palm sugar. Set aside.

Melt the butter. Take off the heat and stir in maple syrup. Set aside.

In a small bowl or cup combine baking soda with boiling water, then add to the butter mixture. Mix wet ingredients with dry ingredients until well combined.

Press the batter into the baking sheet, about 1/2 inch thick. Sprinkle with grated coconut. Bake for 15-20 minutes, or until lightly brown. Remove from the oven and cut into squares. Return crunchies into the switched-off oven, and let them dry out for another 10 minutes.

Remove from the pan, once they are cooled completely.

 
 
What is brown rice syrup?


Brown rice syrup is a vegan and gluten-free liquid sugar substitute that can be used in baking and cooking to sweeten foods with less calories and to avoid the use of refined sugar. Vegans may prefer brown rice syrup to refined sugar, which is sometimes refined using bone char from animals. With a sticky, gooey consistency similar to honey, brown rice syrup tastes very sweet, but has a flavor much different from other sweeteners, such as honey and agave nectar. It is low on the glycemic index and it is all-natural, nearly always organic, and probably one of the healthiest sugar substitutes available, with the exception of stevia.


 
 
 

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Mother's Day Give Away and Coconut-Strawberry Smoothies

I'm feeling very crafty lately. Which would seem pretty odd if you knew me in real life. I've become, in the words of my MIL 'domesticated'. Crafts weren't what she was referring to when she told me that, but I always found the term... annoying  interesting for some reason. Alas, it's true. I spend my 'free' time flipping happily through cookbooks and magazines, I like to bake now for crying out loud and I've started doing crafts which I swore I'd never do, who has the time for that? Oh, and to top it off,  I even purchased my very own sewing machine recently! shhhhhh  You'll ruin my rep. Oh who am I kidding, the kids put a screeching halt to any dignified or interesting style that I had long ago. Totally worth it, the darlings. ;)

Which brings me to Mother's Day, the most important day of the year. ;)  Does anyone actually read the preface of a blog post titled 'Give Away'? I saw some yarn wreaths on the web a month or so ago and thought, 'Hey, I could totally do that!' They are super cute and add a touch of 'domesticed flair' to your front door. So I made one for me (of course) you know, just to see if they were cute enough to give as gifts. I also made one for my MIL and step-mom; another annoying term, I always associate it with the negative for some reason. My mom lives with us so she doesn't get one ;) We usually go out for lunch by ourselves on Mother's Day.

They turned out really cute and I love how soft and pretty they are. The felt flowers are just adorable don't you think? They are just perfect on a front door for Spring time. They'd also be cute in a laundry/sewing room which is were my step mom, Brenda is putting hers. You can doll them up by adding little birds & eggs or some empty thread spindles (is that what they're called?) or whatever you'd like. There are great tutorials like this one here if you'd like to make your own. She used a straw type wreath to wrap the yarn around. I used a cheap-o Styrofoam one on sale at the craft store. Did I mention that these sell on etsy for $40-$60?!!
It cost me about $12 to make 2 of them! I did get everything on sale, but stuff like this is usually always on sale.


I'm giving away one yellow yarn wreath to a  lucky reader in honor of Mother's Day. I wish I had posted this sooner for those of you who would have liked to give it as a gift but I honestly thought Mother's Day was towards the end of May. {where did I put my 'mommy brain' disclaimer stamp?....} 

The wreath itself  I'm giving away will be yellow but the winner can choose any combination of the following colors of felt in up to 5 flowers arranged how you like:  Teal, Burgundy, Cream, Petal Pink, Grey and Tan.

To Enter: Leave me a comment telling me what you'd like for Mother's Day.

sorry, this one's open to U.S. residents only.
You must be a follower of this blog. The follow button is on the right hand side. Leave me a comment telling me you follow.

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+2 more entries: Tweet or post about this giveaway on facebook and leave me a comment. Share buttons are right below this post.

Give Away Ends Friday, May 6th!

For those of you who are still with me I really wanted to share this fabulously refreshing drink with you!
Honestly, it's my favorite pick me up drink and is so yummy. Coconut water is the key to this instant feel good drink. Coconut water is loaded with minerals and electrolytes that work instantly to refresh your tired body and mind. I don't know how I ever lived without it. The thought of a cold Pomigranate-Coconut drink pulls me out of bed in the morning because I know I will feel instantly energized and ready to tackle get 4 kids up and fed and ready for the day. Most days I just don't have time to sit and sip on the 3 cups of coffee that used to get me slowly moving.

My kids love this smoothie made with coconut water. My teenager is the only one who won't drink coconut water by itself because he stubbornly insists that Gatorade is where it's at. I won't buy Gatorade so he'll come around eventually! I wish he would drink it, Coconut water is is a million times better as a 'sports drink' IMHO. The electrolytes are derived right from nature and it's what your body wants needs.


For the Coconut-Strawberry Smoothie:

2 cups fresh or frozen strawberries
3 cups chilled coconut water (Trader Joe's and Costco are cheapest)
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
if using fresh strawberries, throw in a cup of crushed ice.

Optional: 1/2 a banana, 1-2,  1" pieces frozen orange peel, 1 tablespoon flax meal


Blend all ingredients together on high speed until completely blended. Enjoy!

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Thank you so much!

Have a happy Day!

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