Despite it being a heat wave this summer, I had this urge to bake in July. To be completely honest, I’m not entirely sure why I never posted this recipe. I think I wanted to try it again to perfect it, but I honestly think it’s fine as is. I wanted something still summery (cue the coconut) and something that would keep me sated (hence the almond butter). I wanted a cookie and snack hybrid and somehow stumbled upon Coconut Almond Butter Bites as my end product. Bam!
This may seem really simple and like a no brainer, but I still don’t know why I don’t make these Yogurt Bowls more often. I love yogurt. I love granola. I love fruit. Why not always put them together? I just discovered Siggi’s Icelandic-Style Skyr at Whole Foods. I really like that their yogurts are high in protein but low(ish) in sugar. They’re also very recycle friendly — plus! Siggis also uses few ingredients and ones I can actually pronounce. I’d say this Yogurt Bowl is a win-win.
Continue reading “In Love with Simplistic Yogurt Bowls”
I found this idea for Apple Swiss Muesli during the hot, muggy month of August after my mom’s suggestion. It’s a breakfast that’s carried through to the cold weather, just swapping kiwi and coconut flakes for Superfood Poached Berries and hearty Pumpkin Spice Granola. (A cranberry orange zest with a dash of nutmeg may be in the future to hail the upcoming holidays.) It’s especially easy to make the night before in a Mason jar to have breakfast covered the next morning or to whisk away with you on your commute. This version of muesli is so easy to make and experiment with toppings to make your perfect breakfast.
This was super easy. Dump, chill, stir and breakfast is served. It’s that easy — seriously. Aloha‘s Daily Good Chocolate isn’t too chocolatey or dark like cacao powder; it’s subtle in flavor, but just enough to get its point across. Add in some almond milk and coconut flakes and German Chocolate “Cake” Overnight Chia Oats was born. Hope you relish all the time that you now have on your hands in the morning to just sit back, sip your coffee and/or tea and enjoy your wonderful already-prepared-breakfast just as much as I did.
I told you I had big plans for those coconut flakes. I give you Coconut-Crusted Tilapia with a Massaged Kale Salad. I completed the meal with some Coconut Banana Cookies. I also think this would be quite delish with half a sweet potato or a gnarly piece of multigrain bread. For anyone with gluten-free needs, you could easily use gluten-free panko. Another great option to get your weekly dose of seafood or to bypass any meat on Fridays during Lent. The coconut flakes add a subtle flavor and pungent Parmesan cheese and earthy green kale balance the mild fish. Don’t worry dinner — I’ve got you covered.
For some reason, I’ve been on a mission to find coconut flakes. (Whole Foods has them — unsweetened too!) I have big ideas. These cookies, brownies, oatmeal, coconut-crusted haddock . . . the ideas are all there. I started small. I’ve been letting some bananas get extra ripe on my kitchen counter just for these cookies. I haven’t made them since I was in Ithaca. I completely forgot about them! The coconut gets slightly toasted in the oven and gives the cookies a needed tropical feel in March. I’d say the total prep and baking took 15 min. total. Definitely worth trying these Coconut Banana Cookies!