Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Snack, Vegetarian

Going Coco Over These Berry Best Muffins

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Last summer, Tone It Up’s Bikini Series introduced me to protein muffins: great as a breakfast, snack, or dessert. I think my favorites are snickerdoodle, almond peach and now these Red Berry Coconut Protein Muffins. They’re dense, bite-size snacks and perfect with your morning cup of coffee. Plus, these muffins are naturally sweetened with banana and maple syrup. While just a hint of coconut, I enjoy the raspberries and strawberries baked into each bite.

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Entrée, Salad, Vegetarian

Crispy Flaky Coconut Fish

Coconut-Crusted Tilapia with a Massaged Kale Salad

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.

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Dairy-Free, Dessert, Gluten-Free, Snack, Vegetarian

Luscious Lemon Cranberry Cookies

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You’d never know these Lemon Cranberry Cookies were lacking butter. Made with some coconut flour, applesauce and agave, they’re citrusy, so yummy and just the perfect after dinner dessert. Their consistency would also go well with a cup of coffee or tea. I whipped these up along with the Bang Bang Cauliflower, when we had our family friends over for dinner, back from their southern hiatus. Not tart, but also not too sweet, these cookies are perfectly balanced. I might have to add them to my holiday cookie line-up. You can’t have just one.

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Dairy-Free, Dessert, Gluten-Free, Snack, Vegan, Vegetarian

Mmm, Mmm Pumpkin Squares

IMG_4646These aren’t your typical Chocolate Chip Pumpkin Squares, but they’re still delicious. I taste-tested these on my dad, the king of desserts. He not only approved, but asked me to bake more, so I’m thinking these must be good. I recently acquired coconut oil, coconut flour and coconut sugar and have been waiting for the right recipe to give these ingredients a try. I made the pumpkin squares two ways: one with coconut flour (for a gluten-free option) and the other one with whole-wheat flour. Based on the flavor and consistency, I enjoyed the ones made with whole-wheat flour more; they were more cake-like and true to the pumpkin spice flavor. Neither has a strong pumpkin flavor, but then again, we associate that “pumpkin flavor” with rich, sweet, decadent pumpkin pie. Either way, these pumpkin squares are a bite-size dessert!
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