Chocolate Coconut Scout Cookies

Who doesn't love those famous boxes of Girl Scout cookies?  I happened to be a "Bluebird" back in the day.  Ah, to be a Bluebird back in the late 70's in L.A..  If I remember right, Bluebirds became Camp Fire Girls and Brownies became Girl Scouts.  Why did I choose one organization over the other?  I like to think is was my young fashion sense... The Bluebird uniforms were way cuter, period.  My Bluebird uniform was red, white and blue, tailored, and came with a cute little cap.  Brownies uniforms were...well, brown.  Anyway....I do remember selling boxes of cookies and I knew how to get it done quick!

I grew up near UCLA and my mom would take me to "sorority row" and I would go door to door in my smart looking Bluebird uniform and red knee-high socks pulled up high and I'd be out of cookies in no time flat!!

These cookies remind me of those coconut ones....what are they called?  Samoas?

These are TASTY, HEALTHY, CHEWY, EASY and HOMEMADE!

• 1  1/4 cup unsweetened shredded coconut
• 1/3 cup coconut sugar
• 3 Tablespoons coconut oil, melted
• 1 Tablespoon raw honey
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup dark chocolate chips

1. Preheat oven to 350 degreees.  Line a baking sheet with parchment paper or a silicone mat.  (This was my first time using my new one!)        
2. In a large bowl, stir together the coconut, coconut sugar, coconut oil, honey, egg, and vanilla extract.  Fold in the chocolate chips.
3. Drop the dough by the heaping Tablespoon and form into balls and flatten into flat disks.  They will be sticky... just press it into the best circular shape you can;)  Makes 12.
4. Bake 15 minutes, or until edges are golden brown.  Let cool before handling.

Even though my cookie peddling days are over...I'm happy I can still enjoy these!  It being #ThrowBackThursday and all.... I'll leave you with a visual...don't laugh, you know you have embarrassing photos from your youth too;)

-This recipe is based on a recipe from Primal Cravings...I just changed it a little.

Carrot Cake Cupcakes

These Carrot Cake Cupcakes are moist with just the right amount of sweetness.  They have a great consistency that are delicious on their own... but  if you're looking for that extra special treat, add the lemon-coconut frosting.

Ingredients:

CUPCAKES:  Makes 12 cupcakes

• 4 large eggs, at room temperature
• 1/2 cup raw honey
• 1/4 cup coconut oil, melted
• 1/2 teaspoon vanilla extract
• 1/2 cup coconut flour, sifted
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon sea salt
• 1  1/4 cups grated carrots
• 1/4 cup chopped raisins or chopped pecans (optional)

FROSTING:

• 1/4 cup coconut butter (also known as creamed coconut)
• 3 Tablespoons honey
• 1 Tablespoon coconut oil, softened
• 1 Tablespoon full-fat coconut milk
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon apple cider vinegar

FOR GARNISH:

• 1/4 cup unsweetened shredded coconut

Instructions:

1. Preheat oven to 350 degrees.  Line muffin tin with paper liners.
2. Beat the eggs, honey, coconut oil, and vanilla in the bowl of a stand mixer on medium speed for about 30 seconds, or use an electric hand mixer.
3. Add the coconut flour, baking soda, spices, and salt and beat again to combine fully.  Fold in the carrots and, if desired, the raisins or pecans.
4. Bake the cupcakes for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Remove the cupcakes from the pan and allow to cool completely on a wire rack before serving or frosting.
5. For the frosting, combine all of the ingredients in a small food processor or in the bowl of a stand mixer and beat until smooth.  If the frosting is too thin, place in the refrigerator for 10 minutes, then beat again.  Top with the shredded coconut.

A couple of notes on my experience....

I happen to always keep a couple of cans of  coconut milk in the refrigerator, you know, in case I need to make coconut milk whipped cream.... so I used cold, separated coconut milk.  This may have helped my frosting be a thicker consistency.

This is the Creamed Coconut I found...I couldn't find "coconut butter", but found this at Sprouts near the nut butters....I did not melt it before using it.  It didn't say, so I just scooped it out solid.

This is how my cupcakes looked while they were cooling.  I added raisins and pecans... why not?  ;)

Here is how my frosting looked after mixing.  I used my Cuisinart food processor.  It was a good consistency.  The small chunks from the creamed coconut melted and mixed smooth after stirring.  I doubled the frosting recipe.  It frosted all 12 cupcakes with the amount of the ones in the picture, so I was glad I did;)

I topped with small and large bits of coconut.  Enjoy!  My husband LOVED these.

-This recipe is from Danielle Walker's newest cookbook "Against All Grain - Meals Made Simple".

Stuffed Chicken Breasts

The last time I made Spinach & Artichoke Stuffed Portobello Mushrooms, I had some of the filling left over because it was just my husband and I.  I couldn't let that yummy filling go to waste so I decided to stuff some chicken breasts I had...they turned out SO delicious!  They looked like stuffed pita's, but the "pita" was chicken!

From now on, I plan to make both of these dishes in the same week.... it made it so easy to prepare the filling once and get two amazing meals out of it!  (The recipe for the mushrooms stuffs 4-5 portobello's.  I made 3 of them and had enough left over to stuff these 2 large chicken breasts very full...adjust for how many people you're feeding)

Here's how to prepare the filling:  (same filling as the Stuffed Portobello's, minus the mayo)

•  1 16oz package frozen spinach, thawed and drained (I found organic at Sprouts!)
• 2 cans of quartered artichoke hearts, drained and roughly chopped
• course sea salt and freshly ground black pepper, to taste
• 1 cup roasted and unsalted cashews
• 3 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1/4 teaspoon cayenne pepper
• about 1 Tbsp homemade mayonnaise

1. Preheat oven to 350 degrees.
2. Combine the spinach and artichokes along with a sprinkle of sea salt in a large saucepan and set over medium heat to heat through.
3. Place the cashews in a food processor and grind until they have broken down into a texture similar to a coarse meal. Then add the olive oil, garlic and onion powders, basil, cayenne pepper, and salt and pepper and puree until smooth.
4. Add the cashew mixture to the saucepan with the spinach mixture and mix well. Reduce the heat to low and heat briefly to warm through.
5. Slice large chicken breasts lengthwise in half, not cutting all the way through...to create a "pocket".  Mix the mayonnaise into the filling.  Stuff the chicken breasts with the filling.
6. Place the  stuffed chicken breasts in a baking dish.  Drizzle the top with a little olive oil.  Sprinkle with almond flour, this will create a little crunch.
7. Bake for about 30 minutes, or until crust is golden and chicken is done.

This was a delicious meal that my husband loved.  He loves dipping sauce, so I mixed up a little homemade mayo with sriracha to give him a little spicy kick!   These were HUGE stuffed chicken breasts and with all the veggies inside....I served these all on their own!  Enjoy!

IMG_5740

The Paleo Lifestyle - stop worrying about what other people think...

When you embrace the Paleo Lifestyle, there is one question you will get time and time again... "What can/can't you eat!?"  Don't let that discourage you.

This quote above made me laugh because you will encounter people who don't understand "Paleo".  They may roll their eyes and say, "Oh, you're one of those."  

Think of Paleo as a LIFESTYLE.  Don't think of Paleo as a DIET.  Think of what you GET TO ENJOY.  Don't think of what you are DEPRIVED OF.  

What I've found since embracing the Paleo Lifestyle is that most of my favorite foods that I thought I'd never get to enjoy again... can be made in a healthy, paleo-friendly way!  What's more, is they taste just as good, if not better AND they make me FEEL better after eating them.

Still confused yourself on the Paleo Lifestyle?  That's okay...check out these posts:  "Paleo 101"  &  "The Paleo Pantry List"

I wanted to address a problem that I've heard some of you may be dealing with... You'd like to give Paleo a try, but don't feel supported by others.

Sometimes other people in your life can make it difficult for you to try something new.  I know it can be very difficult to try something new without feeling supported, especially by family.  Maybe they don't want to join you.  Maybe they make fun or hassle you.  That's just them expressing that they aren't ready for it.  They may fear you're going to try to make them do it too!   Don't let this discourage you.

Here's my advice...if you're not feeling supported:

Do it anyway.  Do it by yourself, for yourself.  It will take more strength on your part because you'll most likely be around food that you are trying to stay away from.

Do it for 30 days, to start.  30 days isn't as overwhelming as a lifetime.  Even if you know you want to make a lifestyle change, tell family and friends that it's something you're doing for 30 days, as a discipline.  Tell your family why you want to try this.  Here's more on how 30 Day Disciplines work.  Or don't tell them at all!  ;)

When I first tried Paleo, I committed to 2 weeks only!  I told only my husband I was trying something for 2 weeks... he could do it, or not,  I was doing it anyway.  He said he might...but guess what?  He eats what I serve him, and it was GOOD FOOD that he loved.  We also started feeling so much better and energized... so he was an easy convert;)

Start slow and prepare meals for your family that are easy swaps.  You don't have to even mention the word "Paleo".  For example, most families eat meat and veggies for dinner, they just eat other non-paleo-friendly items along with it.  If your family still eats bread and grains with dinner, for now, so be it!  Just eliminate it for yourself.  By doing this, you're not cooking two entirely different meals, you're making one...with some extras for the rest of the family.  Again, YOU have to be strong!  You also have to COOK and plan ahead.

All it takes is a decision...

1. Decide - make a choice to try eating this way for ____days.
2. What is your "why" - why do you want to try this?
3. Plan - what are you going to do to make this happen for YOU?
4. Do it! - Don't give up.  Don't let others influence you.

Remember, the only person you can change or control is YOU.  No one else.  If your family members aren't ready to make a change, that's okay!  Don't get angry.  Just focus on your progress.  Focus on how you are feeling eating this way.  If you try to force others to do something they aren't ready to do, you won't get good results;)  When it gets hard, remember your "why" (#2).

By just focusing on yourself and the positive change you've made in your life, it will show.  Others will start asking you about it.  If they ask, great.  If not, there's really no need to talk about it.  Others who are interested will come to you.  They just may want to try what's making you look and feel better too!!

If you like the Paleo Lifestyle, continue!  OWN it.  It shouldn't matter what anyone else thinks.  The only person stopping you...is you.

I'm writing this about the Paleo Lifestyle because like I said, I know some of you are struggling with how hard it is to try Paleo with other members of the family who aren't on board.  I hope this helps you.  With how much it's changed my life and health, I encourage you to try it too.  With that said, this goes for anything in your life.  Don't let others stop you from improving yourself and your health.  You deserve it!

Do what's RIGHT, not what's EASY.

Ginger Snap Ice Cream Sandwiches

If you read my blog regularly, you know I am doing a #30DayDetox and not eating any chocolate for 30 days!  This is only day 13, so I wanted to have a treat (without chocolate) and decided to try making Ginger Snap cookies.  They turned out so good that I decided to take it up a notch.  I headed to the store for some coconut milk ice cream to turn these into Ginger Snap Ice Cream Sandwiches!  (The trick was getting my husband to not eat the cookies while I was gone;)  My favorite IT'S IT cookie sandwiches as a kid was the oatmeal, spice cookie one's with the vanilla inside and I was out to recreate them!

Ginger Snap Ice Cream Sandwiches:

• 1 cup almond flour
• 2 Tbsp coconut flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 2 tsp ground ginger
• 1/4 tsp sea salt
• 2  1/2 Tbsp coconut oil
• 1/4 cup maple syrup (grade B)
• 2 Tbsp molasses
• Sea salt sprinkled on top of cookies before baking - optional
• Coconut Milk, no sugar added, vanilla ice cream

1. Preheat oven to 350 degrees
2. Line a baking sheet with parchment paper
3. Combine dry ingredients
4. Melt coconut oil and add, blend.  Follow with maple syrup and molasses, blend.
5. Freeze the dough for 10-15 mins or enough to form into balls.  Makes 12.
6. Wet fingers slightly to flatten cookies
7. Sprinkle with a small pinch of sea salt (optional)
8. Bake for 12-15 mins
9. Cool for about 10 mins on baking sheet, then transfer to a wire rack and cool completely
10. Let the ice cream thaw slightly on the counter before using so it's easier to make the "sandwiches"
11. Using an ice cream scoop, place a scoop on one upside down cookie and top with another.  Slowly squeeze the cookies together so the ice cream is evenly distributed between the cookies
12. Wrap each ice cream sandwich individually in plastic wrap and freeze.
13. Makes six sandwiches... you may want to double this recipe;)

These are the kinds of molasses and maple syrup I used...

IMG_5515

IMG_5543

These are great on their own too...they turned out crispy on the edges and chewy in the center!  My little "photo bomber" was intrigued...

IMG_5539

But I recommend adding the ice cream... it's worth it!

IMG_5542

Enjoy!  These are a fun, healthier version of a childhood favorite!!  You know you want a bite!  :)

IMG_5541

Paleo Lemon Bars

Lemon Bars are so delicious.  Paleo Lemon Bars are even better because they're minus the guilt!  Those of you who read my blog regularly know that I'm doing a 30 Day Discipline right now along with the TODAY Show.  My #30DayDetox is NO CHOCOLATE!  I'm on Day 4 and needed a sweet treat, so I decided to make these Paleo Lemon Bars!  I'm so glad I did...because these goodies made me not miss chocolate one bit!

Crust:

• 4 cups almond flour
• 1/2 cup tapioca flour or arrowroot starch
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup pure maple syrup (grade B) or honey
• 2 tsp pure vanilla extract
• 1 cup coconut oil, melted
• Preheat oven to 325 degrees and grease a 9×13 pan with coconut oil.  Combine all ingredients in a large bowl, then press into the greased 9×13 pan. Bake in oven for about 20 minutes, until beginning to turn golden brown.  While that’s cooking, prepare lemon topping:

Lemon Topping:

• 4 eggs
• 3/4 cup pure maple syrup (grade B) or honey
• 1/2 cup fresh lemon juice (for me that was 3 lemons)
• 1 Tbsp lemon zest
• 5 Tbsp tapioca flour or arrowroot starch
• Beat together all ingredients.  When the crust is ready, pour the lemon topping over the crust (note: it will be liquid), then bake another 20 minutes or so, until set.  For best results, chill before serving.

A few notes on my experience... My crust was very soft, so I ended up sprinkling in more almond flour until I felt it was the right consistency to "press into the pan".  Also, my crust was thicker than my topping.  With that said....it turned out amazing.  I just wanted to mention it in case that happened to you.  I don't think you can go wrong with these.  :)

I must admit, I used to make Lemon Bars for my stepsons when they were younger who loved them and I would buy the "boxed" lemon bars.  That's all I've made before, so I wanted to compare what's actually in the traditional ones...take a peek:

Traditional Lemon Bar Recipe from All Recipes:  1 cup butter, softened 1/2 cup white sugar 2 cups all-purpose flour4 eggs 1 1/2 cups white sugar 1/4 cup all-purpose flour 2 lemons, juiced

Do you see all that white sugar and white flour!!??  Wow!  Makes me so happy I've found Paleo in my life!!

Ok, back to the Paleo version...keep them in the fridge, covered.  They will last in the fridge for about 5 days...but I'm willing to bet they won't last that long;)  My stepson goes back to college in two days....he got to be my taste tester.  He loved these!!!

I found this wonderful Paleo Lemon Bar recipe on the Life Made Full website.