Yoga Protein Bites

 Jessica Henshaw hosted a yoga retreat in New Harmony, UT. It was so rejuvinating and fun.

1 T chia seeds

1 t vanilla

1/3c honey

1c oatmeal

2/3c coconut

1/2c peanut butter

1/4c flaxseed

1.2c chocolate chips

Directions-

1. Mix chia, flax, honey, vanilla and let sit for 5 min

2. Add oatmeal, peanut butter, coconut, chocolate chips

3. place in fridge for 30min

4. roll into small balls about 1 inch in size

5. store in fridge or freezer

Orange Julius

Gimme Some Oven

• 4 fresh oranges, peeled
• 2 cups ice (or use frozen bananas)
• 1/3 cup milk (your preference – regular, soy, coconut, etc.)
• 1-2 tablespoons honey (or agave or your desired sweetener), if needed
• 1 teaspoon vanilla extract, store-bought or homemade
• Protein powder- pea protein
• top with whipped cream or coconut cream

DIRECTIONS:

Combine all ingredients in a blender, and blend until smooth.  Add more ice if you would like.

Airbnb Granola

I went to a Airbnb in logan and lisa made these fantastic pumpkin muffins and then added the granola to the top of the muffins. The crunch of the granola was just amazing and perfect on the soft delicious muffin.

8 c oats
1 1/2 c brown sugar
1 1/2 c wheat germ
6 c coconut
2 c almonds
2 c cashews
1/2 c sunflower seeds
1/2 c pumpkin seeds
 2 c pecans
2 c hazelnuts, filberts or peanuts

Mix well in large bowl

Bring to boil-
1/2 c water
1/2c oil
1/2 c honey
1/2 c peanut butter
2 t vanilla

Add wet ingredients to dry, mix well. Spread on 2 large cookie sheets

Bake 275 for 2 hours, Mixing well every 30 min

THE BEST EVER BAKED OATMEAL

How Sweet Eats

INGREDIENTS:

• 4 1/2 cups quick oats
• 3/4 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 2 cups milk (whatever you like! dairy or nondairy)
• 3/4 cup canola oil
• 2 teaspoons vanilla extract
• 1/4 cup chocolate chips
• 1/3 cup sliced almonds
• 1/3 cup flaked coconut (toasted if you’ve like!)
• 2 tablespoons hemp hearts
• 1 tablespoon chia seeds
• milk or cream, for drizzling

DIRECTIONS:

Preheat the oven to 350 degrees F. Spray a 9×13 inch baking dish with nonstick spray.

In a large bowl, whisk together the oats, sugar, baking powder and salt. In a smaller bowl, whisk together the eggs, milk, oil and vanilla extract. Add the wet ingredients to the dry and stir until combined. Pour the mixture in the dish.

Bake for 35 to 40 minutes, or until the top is golden brown and set. Remove the dish from the oven and place the chocolate chips on top right away (so they kind of melt!). Top with the coconut, almonds, hemp hearts and chia seeds. Let cool slightly, then cut into squares and serve with a drizzle of milk or cream.

Coconut Cream Poke Cake

Country Cook

1 (18 oz) box of white cake mix
all ingredients to make the cake (eggs, oil, milk)
1 can of sweetened condensed and/or cream of coconut
1 (8oz) whipped cream (made vanilla pudding for the top instead of whip cream)
1 (8 oz) sweetened coconut

Mix and cook the white cake mix, as the box describes.

When the cake is still warm i mixed half sweetened condensed milk and coconut milk  (b/c that is all I had of each).

Poke holes in the warm cake and pour the condensed and coconut milk. Let it cool in freezer or fridge.
Toast the coconut on the stove top 5 min till light brown or in oven (350 for 5-10min).

After the cake is cooled- Mix the vanilla pudding with milk and pour on top of the cake.

Crockpot Steel cut Oatmeal

All Recipes
Cook smarts

1 can of coconut milk (13oz, which is 2 c) or cows milk or water
2 cans of water (13oz, which is 2 c- (liquid needs to be 4c to 1 c oats)
1.5 c of steel cut oats
2T coconut oil or olive oil/butter
2 t cinnamon
1/2 t ginger
allspice
2 t vanilla
1/2c sugar or honey or date paste


Add in the morning to individual bowls after it has cooked thoroughly-
2 chopped apples
Walnuts or almonds (chopped, toasted would be even better)
peanut butter
protein powder
shredded coconut
flax

Mix ingredients in a bowl, then put in oiled or buttered crockpot.  Low for 8 hours

Top with shredded coconut, raisins, flax, sugar/honey, chopped nuts. I did chop some fresh apples and mixed in lemon juice, sugar, cinnamon and allspice to mix in, in the morning.

* (I saw one recipe said to toast the dry oats on the stove or in the oven b/4 adding them to liquid ingredients. It says it gives a more nutty or toasted flavor, I'll try that next time.)

* For a pumpkin oatmeal, add pumpkin puree to the liquid part of cooking the oats.

Coconut Shrimp

Sallys Baking

• 1/3 cup whole wheat
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 large eggs, beaten
• 3/4 cup Panko bread crumbs
• 1 cup sweetened shredded coconut
• 1 pound raw large shrimp, peeled and deveined with tails attached
• vegetable oil or coconut oil1

Directions:

1. Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl.  Combine Panko and coconut in the third bowl.
2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.  bake these (400-500 F).   Put them on a cookie sheet and bake for 15-20 mins.  Be sure to flip them after 10 mins.  
3.  Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
4. Make ahead tip: Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350F oven-- or until thawed and warm.

Side dish- I served with baked sweet potato and crushed it up with butter, cinnamon, and little honey.

Dipping Sauce  Betty Crocker

1/2 cup apricot or peach preserves

1/2 teaspoon grated lime peel

1 tablespoon fresh lime juice

1/8 to 1/4 teaspoon crushed red pepper flakes

Thai-Style Coconut Chicken

Click here for Original Recipe

If I have chicken I like to season it with an all purpose spice mixture and oil then cook on broil for at least 15-20 min, turning it to brown both sides.  Makes the inside of the chicken so tender.

With or without chicken Veggies I use-
broccoli
snap peas
carrots
squash
sliced peppers
green beans
turnips

1 tablespoon vegetable oil                                                                                                                        
I had a thai paste (Simply Asia-Thai Kitchen) and some of ginger and lime                                           1 chopped onion, sauteed for 20 plus minutes                                                                                           1-3 clove garlic, finely chopped                                                                                                                 1  can (about 14 oz) coconut milk (not cream of coconut)                                                                     1/2c-1c sweetened or regular coconut                                                                                                   1 medium green bell pepper, cut into 1-inch cubes                                                                                 1 medium tomato, chopped (3/4 cup)                                                                                                       1tablespoon chopped fresh basil leaves

Hot cooked jasmine or white rice, if desired                                    
In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.

Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.

Spoon into shallow serving bowls; top with basil. Serve with rice.

1/11/16 I browned onions, added cubed turnips to browned onions, sauted sliced celery, garlic, used chicken broth instead of coconut milk, sliced green beans (add last 5min, b/c I like it crisp tender), Last 5 min- added 1/4c sour cream/cream cheese to make is a little richer/creamier, canned chicken.

Traditional or Vegan Hawaiian Haystacks

TWO versions- VEGAN with Cashews and Traditional broth

Hawaiian Haystacks

Cooked Brown Rice could use quinoa if you want
Your choice of toppings like:

Peas
Tomatoes
Green/Red Peppers
Green Onions
Pineapple
Celery
Pimentos
Avocados
Slivered Almonds
Olives
Chow Mein Noodles
Shredded Coconut
shredded cheddar cheese
mandarin oranges 

(1) Vegan Cheezy/cashew  Sauce from Vegan

1 ½ C. Cashews, raw, unsalted
½ -1 c. water
1-2T lemon juice
1-2 t. salt
2-3T Nutritional Yeast
1 t. minced garlic

Add all to food processor and blend until smooth.

(2) Or Traditional chicken sauce-

Double     Original Recipe

4T            2 T butter/oil

1              1/2 chopped onion (I did add some chopped green tops of celery too)

1/4c         2-3T stir in flour

2c            1c of broth and/or milk

1              1/4-1/2t  garlic powder or 3 garlic cloves

salt and pepper

I had leftover cooked chicken

In the morning, I like to cut the veggie toppings and prepare the sauce. Then 40 min before dinner I cook the rice

For the Sauce- Brown the onion with the butter, add in flour and mix till all incorporated. whisk in the broth and/or milk, garlic. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Pour mixture into crockpot to keep warm till you serve it.

I make extra of this sauce so I can freeze some for a easier preparation  for a future dinner in a month.

Coconut Granola

Tasty Kitchen

Serves very well with Homemade Yogurt

• 3 cups Old Fashion Oats
• ¾ cups Raw Cashews, Roughly Chopped
• ¾ cups Almond, Roughly Chopped
• 1/4 c sunflower seeds
• 1/4c ground flax and chia seeds
• pumpkin seeds
• 1 cup Unsweetened or sweetened Shredded Coconut
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• ½-1c butter or coconut oil
• ¼ cups Agave Nectar (or Honey)
• ⅔ cups Brown Sugar
• 2 teaspoons Vanilla Extract
• ½ cups Dark Chocolate Chips ( I have left them out)
• ½ cups Dried Cranberries or raisins ( I have left them out)

Preparation Instructions

      This is a really easy one for the kids to measure out the dry ingredients, pour it into a bowl and stir it. Preheat oven to 325 degrees F. 
      In a large bowl, combine the oats, cashews, almonds, sunflower seeds, pumpkin seeds, shredded coconut, flax/chia, salt and cinnamon and set aside.
      In a medium saucepan, melt the oil or butter, agave and brown sugar until the sugar has completely dissolved. Remove the mixture from the heat and stir in the vanilla extract.

Pour the butter mixture over the oat mixture and stir to combine until everything is well coated.
Spread the granola mixture onto a parchment-lined baking sheet, leaving a few large clumps.
Bake the granola for 15 minutes. Remove from the oven and break up the pieces to ensure even baking. Place the baking sheet back into the oven for another 15 minutes. Bake till brown

Remove the sheet pan from the oven and give it one more toss to break up some of the pieces and place back into the oven for the last 10 minutes.
Remove the baking sheet from the oven and let it cool completely. Once cooled, add the chocolate chips and the dried cranberries/raisins. Give it a quick toss with a spoon and then package into mason jars or brown paper bags to store.  

 This can be made days or weeks before you need it and freeze it until you want to use it.

Granola Bites

Granola Bites from- Honey We are Healthy

Ingredients

1 c. oats

3/4 c. unsweetened shredded coconut

1/2 c. raw almond butter

3 tbsp. flax seed meal

1 tbsp. chia seeds

1/4 c. semisweet chocolate chips

1/4 c. raisins

1 tsp. vanilla extract

1/4 c. light agave nectar

Or another slightly different version-

• 1/3 Cup Honey
• 1/2 Cup Peanut Butter (I use fresh ground from Winco or organic from Costco)
• 1/2 Cup mini chocolate chips
• 1/2 Cup ground flax seed
• 1 Cup oatmeal
• 1 tsp Vanilla
• 1 Cup Coconut flakes (I use unsweetened from Winco)

Combine all ingredients in a food processor and pulse until well mixed.

Scoop tablespoons into your hands and shape into balls.

Store in a sealed container in the refrigerator.

Lara Bars 

Coconut Vegetable Curry

Coconut Vegetable Curry

1 onion chopped and sauteed
2-3 garlic cloves, sautéed

4 carrots sliced, cook for 10 min with the sautéed above ingredients
Any type of cooked beans (I did a mixture of black, white and black eye peas)
1 can of coconut milk
1 T thai kitchen- red curry paste
1/2-1t garam masala (not necessary)
salt and pepper

Warm it all up and serve with rice, bread, and a salad.  Great for leftovers.  Could even make extra to freeze.