Coconut Ginger Cookies

I'm always trying new things, especially when it comes to food.

A little while ago, I was playing around a bit with coconut flour.

I had ordered some (as well as a few other unusual ingredients) from Amazon, wanting to try all the interesting recipes I'd seen floating around the web.

First off, I tried a quick little recipe for mini chocolate chip cookies.  Liking how they turned out, I decided to tackle one of my favorite cookies, a ginger one.

Though these ginger cookies aren't exactly what you may be used to, I think they taste good, and that the slight coconut flavor adds a bit of a unique taste.  They're also great for anyone on a gluten free diet who doesn't want to miss out on all the fun!

Coconut Ginger Cookie - original recipe can be found here
(makes only about 7 small cookies)

• 2 tbsp coconut flour
• 2 tbsp applesauce
• 1 tbsp sugar (you can get away with a bit less)
• pinch baking soda
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• pinch salt
• 1-2 tbsp almond milk (start with one)

Preheat oven to 350F.  In a small bowl, mix together dry ingredients.  Then add in applesauce and stir.  Add milk and slowly mix in until incorporated (start with 1 tbsp, then add another if needed).  Shape dough into small cookies on a parchment paper lined cookie sheet and bake in preheated oven for 10 minutes.  Let cool before serving.

If you need you're own bag of coconut flour to try out this recipe, just click on the picture below to buy some.  I think it's a good purchase, especially if you're wanting to do some experimenting in the kitchen (maybe with gluten free recipes).  I definitely plan to use my supply a lot more, perhaps to even create a recipe from my imagination.

Also, if you already have coconut flour, and are wanting some recipes, I recommend this blog.  Almost every recipe uses coconut flour, and they all look super delicious (and not to mention healthy).

Of course, I also recommend the recipe featured in this post, which has been tested by yours truly.

I'd like to conclude this post by saying that if anyone reading has any recipes they'd like me to try, or that they'd like to recommend, please leave a comment.  I'm always up for a new edible experiment!

Revisited Recipe of the Day:

Oatmeal Dried Fruit Cookies

Cookie Dough Dip

I finally decided to try this out.

Gosh, why did it take me so long?

Cookie Dough Dip!


Cookie dough... that you can eat by the spoonful.  That you're supposed to eat by the spoonful.

That is just genius.

I think Katie sure deserves a round of applause for thinking this one up.

I mean, who knew chickpeas could make such a great dessert?

Oops! I gave away the secret ingredient.

But don't worry.  You can't taste them at all.

Cookie Dough Dip - inspired by Chocolate Covered Katie's many recipes

Ingredients:

• 1 1/2 cups (or 1 can) chickpeas
• 3 tbsp softened butter, vegan butter substitute, or nut butter of your choice (if using a nut butter, the dip may take on that taste)
• 1 tbsp applesauce
• 2 1/2 tsp vanilla extract
• pinch baking soda
• pinch salt
• 3/4 cup sugar (If you don't have a big sweet tooth, you can use less.  Just taste as you go)
• 1/4 cup quick oats or ground flax

Rinse and drain chickpeas very well.  Then, put all ingredients into a food processor and blend away until smooth.  Scoop dough into bowl and top with chocolate chips and/or sprinkles if desired.  Store in fridge (If using butter, the dip will harden when chilled)

Please don't make the same mistake I did.

Make this dip, and make it now!

I mean it.

Run to your kitchen!

You better already be measuring out your ingredients.

Or maybe, you're one of those speedy cooks, and already have your food processor mixing away.

Either way, if this cookie dough dip is already starting to form, you are less than 10 minutes away from a big bowl of cookie dough... and a spoon!

Revisited Recipe of the Day:














Better than Average Sugar Cookies

Watermelon, Cucumber, and Jicama Salad

The last thing anyone wants during the summer is to feel weighed down.

You want to be relaxing in the sun, swimming in the ocean, and just spending as much time outside as possible.  Unfortunately, you can't do those things when you feel like a slug because you ate too much for lunch.

A great way to avoid ever having that feeling is to cook light and healthy dishes as much as possible.

That way, you can eat as much as you like, without the extra weight dragging you down.

A couple nights ago, I put together this salad, and it was just perfect.  Light, refreshing, and definitely something different from my normal dinner routine.  I swear I could have eaten the whole bowl if the rest of my family hadn't already taken their fair share.

Watermelon, Cucumber, and Jicama Salad - original recipe can be found here

• 4 cups cubed seedless watermelon
• 2 cups cubed and peeled jicama
• 2 cups sliced cucumber
• 1/2 cup lime juice
• 1/4 cup chopped mint
• 1/4 cup chopped basil
• 1 tsp salt

Toss together all ingredients in a large serving bowl.  Serve immediately.  Alternately, you can cut the watermelon and vegetables beforehand and chill them, covered, for up to 6 hours before adding lime juice, herbs, and salt, and serving.

This is the summer salad you want on your table. It's got all the bright and cheery flavors you crave, and is sure to add something new and special to any meal.


Serve it with grilled chicken or fish for a complete healthy summer meal.

And for dessert. . .


Revisited Recipe of the Day

Chocolate Raspberry Fudge

Protein Vanilla Milkshake

Aren't milkshakes the best?

The creamy texture, the rich taste, the deeply satisfying feeling you get after finishing one.  All the goodness of ice cream, threw a straw.

And yet, most are so unhealthy.

One Friendly's Double Thick Vanilla Milkshake can pack in 770 calories, 32 grams fat, and 106 grams carbs.  Whew!

But what if I told you that you could have something even better, without the side of guilt?

That's just what this Protein Vanilla Milkshake is!

16 grams protein, 200 calories, and only 2 grams fat.  It's so healthy, you could eat it for breakfast... and that's just what I did!

Protein Vanilla Millshake - recipe inspiration can be found here
(makes one serving)

• 1/2 cup nonfat cottage cheese
• 1/2 banana chopped
• 1/3 cup unsweetened vanilla almond milk
• 1/2 tsp vanilla extract
• 1 tbsp sugar

The night (or a couple hours) before you want to have your milkshake blend all your ingredients together in a blender.  Once smooth, pour into a small container or ice cube tray and freeze.  When frozen, break mixture into small pieces (or just keep as ice cubes) and blend again until the mixture takes on a creamy texture.  You may have to add some more milk if your blender is not strong enough.  After your milkshake is it's desired texture, pour it into a cup, top with sprinkles, and enjoy!

Guys, this is big.

Do you realize that right in front of your eyes, is a breakfast milkshake?

I bet those aren't words you ever thought you'd here together.

Here, though, they go hand in hand...and then into your greedy hands.

Enjoy!


Revisited Recipe of the Day:


Mango Protein Smoothie

Grilled Peach and Sausage Salad

If there's one thing I want to come of this post, it's you grilling up some peaches.

Sure, I want this awesome recipe to be made, and for one of the following pictures to be accepted by foodgawker (it's been way to long since that happened), but ultimately, you need, need, need to try grilled peaches.

They.  Are.  Amazing.

Everything you love in a peach... made even better!

Pair them with juicy grilled sausage and fresh greens, and boy, there is about to be a party in your mouth!

Grilled Peach and Sausage Salad
(makes 4 servings)

• 4 peaches
• 4 sausages of your choice, cut into slices (I used Trader Joes Chicken Apple Sausages)
• Mixed greens of your choice

Cut peaches in half and spray lightly with olive oil.  Grill on medium high, flipping over once, until grill marks start to appear (3-4 minutes per side).  Grill sliced sausages on medium high heat, flipping once, until grilled marks appear (about 5 minutes per side).  Lay down a bed of greens on a plate and top with peaches and sausage.  Serve while sausage and peaches are still warm.

If you aren't already sold, I don't know what I'll do.

Maybe this picture will help.

Do you see that juicy little peach up front?

Don't you just want to sink your teeth in?

I know I do.  Or... did.  It's in my belly now.

But don't worry, you can still have something just as good.  All you need to do is follow the recipe above!

Revisited Recipe of The Day:

Barley, Farro, and Preserved Lemon Salad

Oatmeal Cookie Pancakes

A leaning tower of pancakes.

Cookie pancakes, actually.

Because, c'mon, who wouldn't want that?

As I believe I've mentioned before, there is nothing better than dessert for breakfast.

Except for, maybe, dessert for dinner, but I haven't gone that crazy yet.

Oatmeal Cookie Pancakes

• 1/3 cup flour
• 1/3 cup rolled oats
• 1/2 tsp vanilla extract
• brown sugar, to taste
• pinch salt
• 3/4 tsp baking soda
• 1/2 cup milk
• whatever add-ins you desire

Mix all dry ingredients.  Then, add wet.  Cook on medium low and flip halfway through.  Pancakes will be thin.

You can put whatever you want in these pancakes.

Chocolate chips, dried fruit, sprinkles.

Or, for a little something special, try peanut butter and cocoa powder.

Chocolate Peanut Butter Cookies Pancakes?  Yes please!

Now, since your mouth is already watering, I suggest making these as soon as possible, even if that means eating them for lunch, or dinner, or dessert.

Don't worry.  I won't judge.

Recipe of the Day:

Oatmeal Chocolate Chip Breakfast Cookie

Peach Blueberry Breakfast Crumble

Never underestimate the peach.

 I mean it.

Take this from someone who's done it before, and don't you ever walk past those quiet little peaches at the farmers market. 

Because when they're good, they're good. 

A perfectly juicy peach can change your view on life.

And your view on crumbles.

Peach Blueberry Crumble - inspired by this recipe
(makes 6 to 8 servings)

Fruit Part:

• 4 peaches, cored and chopped
• 1 cup blueberries
• 1 tsp ground cinnamon
• 2 tbsp honey (or another liquid sweetener for vegan option)
• 1 tbsp all purpose flour

Crumble:

• 1 1/2 cups rolled oats
• 1 cup whole wheat flour
• 1 tsp ground cinnamon
• pinch salt
• 4 tbsp buckwheat groats
• 1/2 cup applesauce plus 1-2 tbsp more if needed
• 2 tbsp honey (or another liquid sweetener)

Preheat oven to 350F.  In a bowl mix together chopped peaches, blueberries, cinnamon, honey and flour.  Make sure all the fruit is evenly coated with the spice and honey mixture.  Pour fruit into a 13x9 pan and set aside.  In another bowl mix oats, flour, cinnamon, salt, and buckwheat groats.  Blend in applesauce and honey, adding more applesauce if mixture is too dry.  Sprinkle crumble oven fruit in clumps, making sure all the fruit is covered.  Bake in oven for 40 minutes.  Serve warm or cold.

Can you believe that this qualifies as a healthy breakfast?

After devouring my huge bowl this morning, without hesitation, I certainly can't.  Though it isn't your traditional crumble, it sure tastes amazing.  I was sneaking little nibbles all day!

I also give you full permission to top this with whatever delicious toppings you can come up with.

Greek yogurt drizzled with honey was especially heavenly.

But, no matter how you eat it, I promise this crumble will make you fall in love with peaches and healthy desserts.


Yes, it is that good.

Strawberry Pineapple Smoothie

This smoothie with transport you to the tropics.

You will feel like you're on the beach, with the waves lapping at your heels and the sun beating down of your face.

Don't blame me if you actually end up in Hawaii.  Because this smoothie tastes so good, I bet you just might.

Fresh pineapple, frozen berries, and a healthy protein boost make it the perfect breakfast or snack for a hot summer day.

Or, the world's cheapest plane ticket to paradise.

Strawberry Pineapple Smoothie - based on this recipe
(makes one serving)

• 1 cup frozen strawberries
• 1/2 cup fresh pineapple
• 1/3 cup egg whites (or, for a vegan version, omit and add an equal amount of non-dairy milk)
• 1/3 cup milk (I use soy milk)
• 1 tbsp ground flax

Put all your ingredients in your blender and blend until smooth.  If your blender is not strong enough you may need to thaw or cut up the strawberries first.  Once blended, enjoy!

Lather on some sunscreen, grab a towel, and get ready to relax because just one sip of this refreshing and delicious smoothie will magically bring you to your dream location spot.

No, really.

You'll be basking in the sun before you even know it!