You know those days that you are just too busy for words? (Or too busy to even think about writing those words in a blog post? #shame. We know.) Well, we have a morning recipe that will help you dash out the door at a moment’s notice, without skipping the most important meal of the day. And with coconut milk – it tastes just like your much needed vacation.
*This is an overnight recipe.
1 cup quinoa
1 cup coconut milk
Dash of cinnamon
Handful of blueberries
Handful of chopped nuts (feel free to play around with different fruit and/or nut toppings for added sweetness and crunch)
The night before, pour your quinoa, cinnamon, and coconut milk into a small saucepan over medium/high heat. Bring to a boil. Once boiling, cover the saucepan and turn off the heat. Let it sit and cool overnight. In the morning, pour into your favorite jar and top with blueberries and/or nuts.
I recently bought a TUB of coconut oil. Completely by mistake, mind you. That’s what happens when you late-night shop on Amazon. Anyway, I’ve managed to use it for a couple of things – chapstick, moisturizer, hair mask. However, I’ve been a bit nervous about trying it out in food. I don’t necessarily want my eggs to taste like coconut by using it as an oil.
I’ve tried mixing it with peanut butter like this recipe calls for. But let’s just agree that you don’t want to see the blob it actually came out as. #nailedit
Luckily, I came across Anna Eastick’s blog Heart+Bowl. She has super healthy bowl recipes like this drool worthy chocolate mousse recipe, with coconut oil! I’ve been seeing avocado mixed with chocolate for a while now, so it’s about time we give you a damn delish recipe for it.
1 large ripe avocado (or 2 small)
1 tbsp raw, unsweetened cocoa powder
1/4 cup coconut milk (or any nut milk of your choice)
2 tbsp honey or maple syrup
1 tbsp coconut oil, melted
1 chunk of bittersweet dark chocolate, grated
2 tsp cocoa nibs (optional)
In a food processor, purée the avocado until smooth. In a jug, combine the cocoa powder and milk until a smooth paste forms. Add the cocoa and milk mixture to the avocado, along with the remaining ingredients. Blend everything together until smooth and well combined. Transfer the mixture into individual bowls and chill in the fridge until ready to serve. Top with grated bittersweet dark chocolate and sprinkle over cocoa nibs.
Ok so as much as I adore my freaking garlic and chive mashed potatoes and I mean freaking LOVE. How many years in a row can I make them for Thanksgiving without seeming played out? Well this year my aunt made some mashed tators that will blow your mind. Kids, these things were BANGIN. I just HAD to recreate them and figure out how she got those flavors in my belly. So because I’m such a giver, see below. You will be thanking me at your next holiday meal.
6 Sweet potatoes or about 4 lbs.
1 tsp. coarse sea salt
3/4 cup Coconut milk (before you freak the eff out, yes I said coconut milk…this will take place of the half and half or heavy cream or buttermilk all y’all use in your basic bitch mashed potatoes, so hear me out and let go of the panic button)
3 tsp. Red Thai Curry paste (didn’t I say pipe down and trust the food blogger)
3 tbsp. Maple Syrup
Lil buttah (that’s Butter for those of you that don’t speak New Yawk & by lil I mean eye ball it but Id say no more than 1-2 tbsp.)
Bake the potatoes at 375 degrees for 1 hr. Peel once cool (the skin will literally just melt off with a light tug, no peeler needed) and mash with the curry paste, coconut milk, salt, & 1 tbsp. of syrup (which I mixed and heated in a saucepan while peeling potatoes). Then place in a baking dish while topping with butter and remaining syrup. Broil in oven for 3-5 min.
Ok so still not convinced? A) make it before you hate and B) I have logic: the sugars from the coconut milk and sweet potatoes need to counteracted and balanced with some bold spice & flavor.
Plusssss, these things are amazeballs 2014 with a dollop of cranberry relish/sauce/chutney.
Goa is a part of India that is on the coast & is a beach town. Known for its great seafood and Thai style cuisine, this is a funky dish to add to your arsenal that will make you seem more global and culinary advanced than is actually required for making this dish!
1 large onion chopped
2.5 tbsp. minced garlic
2 tbsp. of tomato paste
2 tsp. each of: cumin, turmeric, ginger powder, garam masala, cayenne, coriander powder, salt, pepper (Seems like a lot of spices, but these are the staples of Indian cooking and can often be found in packets together)
1 can of coconut milk
2 fistfuls of baby spinach (I know that is a really accurate measurement, but I had some leftover from a salad and I didn’t want it to go bad so I threw it in and I really liked how much heartier it made the curry so its completely optional)
1.5 lb. peeled and deveined shrimp (that’s a lot, but think about it- no one complains that there was too much shrimp in their entree. However 1lb will be fine too if on a budget)
In a nonstick pan (or wok) heat up a good amount of olive oil, I’d say enough to coat the bottom of the pan or about 3 tbsp. When on high heat add the onions and spices. Cook until the spices are all one color and the onions have softened (in Indian cooking this is known as tadka, it will legit make your whole apt/house smell so make sure the exhaust fan is working and the near by windows are open.Also note I don’t love garam masala so I lessen that and in place increase the coriander or cumin…these are all very Indian and very strong spices. Adjust the measurements on what you like and if you don’t know what you like, use equal parts for the 1st try).
Now add the garlic and tomato paste. Simmer until the tomato paste has melted into the onion mixture…keep stirring. (If adding spinach this is where you would, mushrooms would also be a good idea…I don’t know if I would try any other veggies though because the star of the dish should still be the shrimp). Reduce the heat to medium now and add the milk and shrimp. Stir once, but then leave it alone to come to a boil & for the shrimp to cook (approx. 5 min since shrimp really doesn’t take more than that to be done. Also note I am sure this dish would be just as good with scallops too).
Cut the heat, stir, and garnish with chopped fresh cilantro if you want the truly authentic Indian feel. Enough for 4-6 servings. Accompany with rice & Check out the sidekicks section on a quick recipe on how to jazz up rice for company!