I enjoy cooking. Baking? Not so much. Don’t get me wrong, it is not that I don’t enjoy desserts. On the contrary, I love them, which sometimes get me in trouble, but that is another story for another day. Baking can feel so tedious and leaves little room for mistakes. Have you ever put too much baking soda in a baking recipe before? Don’t ask me how I know, but the end result is disgusting and unfixable-yes that is a word. I accidentally made up this recipe when I decided to significantly reduce my sugar intake. This recipe was birth from sheer desperation for a guilt free treat that would satisfy my sweet tooth and not take a long time to prepare.
If you are lover of coconut, quick recipes, and despise the side effects of eating too much sugar then this is for you. Give it a try and let me know what you think.
1 Minute No Bake Sugar Free Coconut Dessert
2 Tbsp unsweetened coconut chips or shredded coconut
1 tsp Fiber Yum
1/4 tsp cinnamon
Mix all ingredients in a bowl and enjoy!
Ps- it probably will take more time to say the name of the recipe than the time it takes to actually make it. What can I say, I am a word girl.
There are some recipes that JUST get the job done. This coconut curry salmon and cauliflower rice recipe happens to get the job done and is also absolutely delicious. Not only is this dish delicious but it is also super easy to make, sounds like a winner to me. If you decide to make it, I invite you to leave me a comment and let me know how much you loved it!
Coconut Curry Salmon & Cauliflower Rice
1 bag frozen rice cauliflower
1 TB cooking fat of choice (I used Kerry gold butter)
½ cup bell peppers & onions (I used the frozen bell pepper/onion mix from Trader Joes)
Combine all the above ingredients on baking sheet
Cook in oven at 400 degrees for 25 minutes
Coconut Curry Salmon
3 salmon fillets
1 Tbsp cooking fat
½ cup fresh basil leaves
3 Tbsp curry powder
3 Tbsp turmeric
1 tsp garlic powder
1 tsp black pepper
1 can coconut milk
1 can coconut cream
2 cups cooked bell pepper
Cook salmon fillets on high heat for approx. 4 minutes
Add coconut milk and coconut cream and all the remaining ingredients. Stir to combine all the ingredients. Cook for an additional 5 minutes.
Yes, I know, it has been way too long since I posted a recipe on my blog. I am passionate about eating good food…naturally and spiritually. When I first started this blog, I intended to post recipes for both spiritual and physical success. However, life happened and I was not able to be as consistent as I would have liked. If you are subscribed to my YouTube channel you know that as of late, I have started posting more food related videos. I wanted to bring the fun over to my blog so today I want to share this delicious and filling frittata recipe. Click here to watch this video to see how I make it. Oh one more thing, even though my 6 year old son claims the frittata is gross, his actions at the end of the video proves otherwise. Watch, learn and be amused!
Delicious & Filling Frittata Recipe.
1 cup of coconut milk
3 cups of cheddar cheese
1 cup of mushrooms
2 small tomatoes diced up
½ cup diced onions
1 bell pepper cut up
1 medium chopped zucchini
3 cups of spinach lightly sautéed for 1 min
5 pieces of cooked bacon (cut in small pieces)
1 cup of ground meat
1. Cut up all vegetables , except for the spinach and sauté for approximately 10 minutes and let cool. If the vegetables are super-hot, they will end up cooking the egg batter.
2. Whisk eggs and coconut milk together.
3. Mix in cooled vegetables, cheese, tomatoes, and spinach and season final mixture with salt and pepper.
4. Grease an oven safe dish with coconut oil or cooking fat of choice.
5. Pour combined mixture in dish and cook for 30-35mins in oven at 400.
I love the versatility of cauliflower but did not care for the MESSY process of ricing the cauliflower for my desired recipes. I had pretty much given up on using cauliflower for making pizza crust and flatbreads and resorted instead to using plantains. I was so excited when I found out my local Trader Joes’ carried riced cauliflower and it is now on the grocery list every week! Below is a simple recipe using this old favorite! Enjoy!
Simple Riced Cauliflower and Chicken Sausage Dinner (Paleo, Gluten Free)
2 16 oz. bags of riced cauliflower
8 chicken sausages
1 14.5 oz. can of diced tomatoes
2 tablespoon ghee or fat of choice
5 diced basil leaves
Salt and pepper to taste
Cook riced cauliflower until soft. I typically remove my cauliflower from bag and put in a glass container, add 1 TB of water and cook in the microwave for approximately 8 minutes
Cook sausages using preferred cooking method (oven, grill or pan fry)
I have been on a turmeric kick lately. Known as the queen of spice, turmeric has some serious health benefits. Your body is better able to absorb the turmeric when you consume it with black pepper. Click here to read why. Below is a simple recipe for turmeric salmon patties. Hope you give it a try!
I completed my third week of being on the AIP. Consuming organ meats is encouraged on this diet. Why? Read this article to find out. I used this recipe to make chicken liver and made a few changes. I served the liver and sweet potatoes with sautéed greens.
Most (noticed I said most) of the children ate this meal. My oldest still has a strong aversion to chicken liver and this new recipe did not cause her to change her mind. But child number 5 after cleaning his plate and asking for seconds exclaimed, “THIS IS YUMMY!” I was so pleased but THEN my older children burst my bubbles by reminding me that child number five eats just about anything except for “FISS” (FISH). They couldn’t let me have my moment. Oh well. Give this recipe a try and let me know how it works for those in your family. Sorry I don’t have any pictures. Quite honestly it wasn’t a pretty dish but it was definitely palatable!