“It takes 5 minutes to put together and 30 minutes in the oven, and that’s pretty close to instant gratification,” says the fitness fashion founder and Physique 57 instructor. 3 cups almond meal 3 eggs, beaten ½ cup honey 2 mashed ripe bananas 1 tsp baking soda ¼ cup coconut oil Mix together and pour in a pan. Bake at 350 degrees for 30-45 minutes, until cake springs back to the touch. Enjoy!!
Brazil-inspired Cheesy Poofs… Turns out Brazilians eat tons of the starchy tuber yuca (or cassava). But while you’ll usually find it deep fried or used to make crepe-like Brazilian tapioca, why not go with these better-for-you “cheese” puffs by baking with not-that-hard-to-find yuca flour. And they use coconut oil and flax seeds to add healthy fats. The resulting “cheetos” are super light, have an almost cheesy flavor—and are not a bit fluorescent orange. Just don’t make them until your guests arrive, or you’ll eat them all before they arrive. 😉 Coconut Oil Yuca Cheetos 3 eggs 2 cups + 2 Tbsp yuca flour 1 cup whole milk (milk alternatives not recommended) 1 cup coconut oil 1 cup flax seeds 1 teaspoon salt Preheat the oven to 350 degrees. Heat milk in saucepan until it boils. Mix the yuca flour with milk, coconut oil, and salt. Once fully mixed, add the eggs one by one. Mix until the texture is not soft. Put into pastry bag. Draw small rings on your baking sheet, two centimeters apart. Figures will grow
significantly. Let bake for 15 to 20 minutes and cool before serving. **Thank you to http://www.feelfoodny.com/ for the unique cheeto’s recipe.
Excellent ideas for Natural Food Colorings…
By using the juices from the following foods to achieve a specific color, will ensure you achieve a beautiful (and chemical free) end result!
Green: spinach juice
Orange: pumpkin or carrot juice
Pink: raspberries or beetroot
Blue: blueberries
Purple: red cabbage or grapes
Yellow: yellow carrots, turmeric powder, saffron flowers
Using natural food colors will produce more of a pastel color than the commercially produced dyes so you may need to experiment if you seeking a very specific end result. However, the taste will be better, you won’t experience allergic reactions or side effects and your body will thank you!
(special thanks to @FoodMatters for the tips)
With a refreshing blend of flavors and textures, this salad can be easily doctored up to suit even the pickiest eater. The coconut curry dressing is sugar-free and D-E-LICIOUS!
Everything you could want for a summer salad.
Ingredients
• 1 cup unsweetened coconut milk
• 3T sugar-free peanut butter
• 3T fresh lime juice
• 1T yellow curry powder
• ½ tsp salt
• Your choice of leafy green (pictured is dandelion greens & spinach)
• 1 mango, peeled & chopped
• ½ red pepper
• 1 avocado, sliced
• 4 stalks green onion, chopped
• 2/3 cup roasted, unsalted cashews
• fresh cilantro for garnish
Directions
Coconut Curry Dressing:
1. Add all dressing ingredients (coconut milk, peanut butter, lime juice, curry powder, salt) into a blender/food processor and blend until smooth.
2. Refrigerate the dressing until it thickens (about 2 hours)
Salad:
1. Build up the salad bed with your leafy green
2. Arrange additional toppings in such a way that feels right to you (you have full license to get fancy with it)
3. Garnish with cilantro, and squirt a little lime juice over the top
4. Once the dressing has thickened to a consistency to your liking, drizzle over the salad
5. Feverishly consume salad (this one goes pretty fast!) Recipe adapted from The Roasted Root
Michelle Ricker RDN