3 Ingredient Coconut Macaroons

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Ingredients:

1 cup unsweetened shredded coconut

1 egg white

2 stevia packets

Preheat oven to 350 degrees and spray cooking sheet with nonstick cooking spray. Separate and whisk one egg white, and stir into bowl of shredded coconut until combined, stir in two packets of stevia. (Using a 1 Tablespoon measuring spoon makes 8, and using 1/2 Tablespoon makes 14), scoop mixture and press into the tablespoon, keeping mixture together, then place onto the cookie sheet (I had to tap it a little for it to fall out). Bake for 10+ minutes, keeping an eye on them because they can burn easily! You want them light golden brown. You can put under broiler for a minute if the tops of the macaroons don’t become brown. Remove and cool.

They tasted so tropical and delicious, brought me right back to summer. I got this recipe from Rabbit Food for my Bunny Teeth, she only uses 2 ingredients: Sweetened Coconut and an egg white, if you want to try that too! I tried a low sugar version :)

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Strawberry Goji Berry & Coconut Smoothie (My Favorite!)

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Ingredients:

1 cup frozen strawberries

1 frozen banana

1 scoop coconut ice cream

Handful of Romaine Lettuce

1/2 cupย of Goji Berries

1 cup Coconut Milk

Coconut flesh (opt.)

Stevia

Dash of cinnamon & pink salt (brings out the flavor)

Top with hemp seeds & coconut flakes

 

GOJI BERRIES

These “super berries” are way more than just healthy little candy niblets not.. They are the most nutritionally-rich fruits on the planet! They have 21 trace minerals & 18 different amino acids! Theyre a complete source of protein and are known for top longevity and strength building. A great source of Vitamin B andย #antioxidants, which protect against harmful free radicals that damage cells in your body (= aging & cancer).

Banana Coconut Pancakes with Walnuts & White Chocolate Chips (V, GF)

The boys are over… it’s time for Sunday morning cartoons & banana pancakes!

Ingredients

  • 1 cup Gluten-Free All Purpose Flour
  • 1/4 teaspoon baking soda
  • 2 tablespoon baking powder (mixed with squeeze of lemon)
  • 1/4 tsp salt
  • 1 Stevia packet
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 Cup Coconut Milk
  • 2 Bananas, smashed
  • 1 tablespoon Flaxseed (mixed with 3 tbsp water)
  • 1 teaspoon vanilla
  • 2 teaspoons Pure Maple Syrup
  • 1/2 cup shredded coconut
  • 1 1/3 Tablespoons melted Coconut Oil
  • 1 cup Walnuts, finely chopped
  • Nonstick cooking spray
  • White Chocolate Chips
  • Extra banana slices*

Directions

Mix dry items: Sift together Flour, Baking Soda, Salt, Sugar, Spice into one bowl. Separately mix wet ingredients: Coconut milk, mashed bananas, flaxseed mixture, baking powder + lemon mixture, vanilla, maple syrup, shredded coconut, and melted coconut oil, fold in half of the walnuts. Add wet ingredients all at once into dry mixture. Stir until all mixed (the mixture will be a lil’ lumpy), but don’t mix too long or it will loose its “fluff”. Let sit for about 7 minutes and you may want to add a little more milk if it looks too thick.

Spray pan with nonstick cooking spray and heat on medium heat; once the pan is hot enough that a splash of water sizzles on it, it’s ready. Pour about 1/4 cup of batter, and once bubbles on the pancake begin to form and around the edges after about 4 minutes, flip with spatula and cook for around another 2 minutes or so. DON’T PAT DOWN WITH SPATULA!! You will lose the fluffiness! I kept a plate in the oven at 200 degrees Fahrenheit to transfer the finished pancakes to keep warm (along with my guest’s dishes). Repeat and add oil/adjust heat as needed. Lastly, heat a small serving “pourer” of Pure Maple Syrup and serve pancakes with chopped walnuts, slices of bananas and white chocolate chips on top!

{An idea from of my favorite blogs, Cupcakes and Cashmere}