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Brunch/ Featured/ GF, Vegan & Raw/ RECIPES

Coconut Bacon Recipe


Yep, you read that right. Coconut bacon. It’s a thing–a very good thing! I have continued to be amazed at the genius recipes I find in the vegan world.  Although I am no longer vegan, I still try to eat a ton of plants and use meat as a type of garnish or side dish. As far as meat goes, we really only eat fish, organic chicken and organic grass-fed beef.  I will also buy organic, nitrate-free sliced turkey for my girls lunches on occasion.



It had been ages since I have bought bacon, but I recently bought some from Trader Joes that was nitrate-free & really enjoyed it on my salads.  What I didn’t enjoy was the added cost to our grocery budget, and I really don’t want to get into the habit of buying bacon again.

I was recently scrolling through Bloglovin’ & came upon a recipe for Coconut bacon that stopped me dead in my tracks. I love coconut. I love bacon. I love anything salty-sweet, and I knew I would be making Coconut Bacon as soon as I possibly could.

Continue Reading…

GF, Vegan & Raw/ Healthy Eating/ How-Tos/ RECIPES

DIY Coconut Butter


{by Teniel Moore-Raw Foods Contributor}
Who doesn’t love coconut butter? It Is rich, decadent & delicious.

Are you one of those people spending a fortune on gourmet brand coconut butter?  Then let me show you how you can save yourself a fortune and make your own in under a minute or so for under $4.00!
All you are going to need is a high speed blender
3 cups of dried coconut (or more– this will make approximately 1 cup of coconut butter.)
~Pour at least 3 cups of dried coconut into your high speed blender
~Turn on and start blending. My vitamix blends it down in 30 sec on high speed. 
~Then turn it off for about 20 sec to rest and blend it again for another 30 sec.
Done! Its that easy. Depending on how good your blender is what will determine the time it takes to get the consistency you like. Make sure to give your blender a little rest in between if you feel like its struggling a bit.
Now you can pour your coconut butter into a cute little glass bottle and store in the fridge or in your cupboard depending on how hot it is at your place.

Or… you can do what I love to do and pour it into cute little chocolate moulds and keep them in the freezer. I eat them striaght from the freezer, just like a little white chocolate treat.

No guilt, all I’m eating is coconut. Delicious, good- for- you healthy fat. Remember, good-quality healthy fats are nothing to be afraid of. 
Coconut butter can be used to spread on toast or pancakes or add to your cooking. 

Brunch/ GF, Vegan & Raw/ HEALTH/ RECIPES

DIY Probiotic Coconut Yogurt

{by Teniel Moore-Raw Foods Contributor}

Who loves coconuts as much as I do?

They are so versatile, there is so much you can make with them, and they are so good for you.

Today I’m going to share with you my super easy, DIY coconut yogurt, that will have you asking yourself why you have not been making it yourself before this

Why make your own?

Well, why pay a fortune for some gourmet coconut yogurt in the shops when you can DIY?

Plus the fun bonus of making it & flavoring it, however, your heart desires.

This is a great substitute if you are on a dairy-free diet or perhaps you’re vegan. It is also great for some extra probiotics, without all the extra sugars the store bought ones contain. So let’s get started.

What you will need:

~ Sterile glass jar with lid (mason jar works well)

~ 2- 3 Thai young coconuts

~ 2 probiotic capsules

~ Some muscle for opening your coconut

~ High-speed blender

~ dehydrator (optional) this will speed up the process but is not necessary


~ Open up your young Thai coconuts, however, works best for you. I love to throw them down hard on our cement drive till they crack open. The kids always want to get involved in this part. Or you could be more civilized and use a clever to open them up. A little tip is to have a container handy so that you catch any coconut water that might run out as your cracking it open.

~ Drain all the coconut water out of the coconuts and set aside.

~ Scoop out all the coconut flesh (sometimes called coconut meat)

~ Place all of the coconut flesh from 2 – 3 coconuts into your high-speed blender along

   with 1/4 cup of the coconut water and the 2 probiotic capsules. Just break them open

   and pour them in.

I like my coconut yogurt thick so I only add 1/4 cup of the coconut water.  Start with that amount and add more if needed. If you are using 3 coconuts you might need to add a little more coconut water.

~ Blend until smooth thick & creamy

~ Pour your coconut mixture into a sterilised glass bottle with the lid on. Sit out on the counter in a warmish spot for at least 8 hours or overnight.   (If you have a dehydrator pop the glass jar with lid into the dehydrator ((taking out all the trays so it can fit in nicely))  This works like a charm on 100 degrees for 5 hours.)

~ You will know your coconut yogurt is ready as it will have that slight tart taste to it that yogurt has.

~ Keep in the fridge & add what ever flavourings your heart desires. I like to keep

   my plain.


Also, you can make your coconut yogurt savoury by adding things like chili sauce or garlic, lemon & dill. Like I always say ” your only limited by your imagination” so go for it.

I hope this has inspired you to try something new and get making your own dairy- free, sugar- free yogurt. Get the kids involved, they will love it

GF, Vegan & Raw/ RECIPES/ Sponsored/ Sweets

Dreamy Coconut Bites

Dreamy coconut bites

Once a month, the first Sunday of every month, my in laws have the whole family over for what we call “Pizza Sunday.”  There are usually at least 6 adult couples, who all have at least 3 children whose ages range from 3-21.  It is a day my family looks forward to every month.  The family fellowship is sweet and my in-laws have made their home an absolute haven for the grand kids.  They have a pool, basket ball hoops, tether ball, volleyball, a play set & a nice big yard.  Inside they have a pool table, pinball machine, arcade game, video games and a play room.  My kids never want to leave Grandma’s house!
The adults sit around and have great conversation while we eat.  We then enjoy watching the kids play and swim, sit around and relax with magazines, chatting in between pages.  It is so awesome. I can’t tell you how blessed I feel to truly love and enjoy all of my in-laws.
My Mother-in-Law orders a bunch of pizzas, makes a big healthy salad, and puts out some fruit and a few appetizers.  She usually has a couple different desserts, and sometimes asks us if we would mind bringing desserts. This last pizza Sunday she asked a few of us to bring a dessert to share.  I know she is a huge fan of coconut, so I searched my pinboards for something sweet with coconut in it.  I found the perfect recipe.
The recipe is originally called Coconut Crack Bars via Chocolate Covered Katie.  I can see why…they are addicting.  But I decided to name them something a little less harsh, especially since they are made with pretty wholesome ingredients.  I also took the liberty to add chocolate chips to the recipe.  Yum!
These are no-bake and take just minutes to whip up in your food processor.  They are vegan, but were very well- received by both vegans and non-vegans in the family.  If you are a coconut lover, you must try them! I will be making this recipe again and again. 
Dreamy Coconut Bites
  • 1 cup shredded coconut (unsweetened) (80g)
  • 1/4 cup honey (or agave nectar if want to keep vegan)
  • 2 tbsp virgin coconut oil 
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp salt
  • 1/4 cup mini chocolate chips (my fav vegan brand, dairy, nut and soy free – click here)
Combine all ingredients in a food processor. (Perhaps you can mix by hand if you don’t have a food processor, but I haven’t tried.) Squish into any small container (I used a 7×5) and fridge for an hour before trying to cut. (Or freeze for 15 minutes.) Can be stored in the fridge or freezer, for at least a few weeks.

Dreamy coconut bites and chocolate chips

Are you a coconut lover?  Here are a few more recipes from NN with coconut in them!

Brunch/ Mothers Day/ RECIPES

A Mother’s Day Breakfast-Coconut Crusted French Toast

Mother’s Day is a pretty special day for me.  Not only do I have the honer of being a mom, but I have some pretty special ladies in my life that I get to celebrate.  I know this is a gift.  I know there are many of you out there reading who don’t have Mothers around to celebrate, or babes who call you “Mom.” My thoughts have been with you this week as I prepare celebrating my own.
Today I did just that, and had my mother-in-law, Kathy, over for breakfast.  I can’t tell you how wonderful it was to have her in my home and just enjoy some great talk time and good food!  She is always having the family over to her house, and is really good at entertaining, so it was much fun to have her to mine and serve her for once!
She is a coconut lover, so when I found this recipe for Coconut Crusted French Toast on Pinterest, I knew immediately who I would be making it for.  
Let me tell you, it is GOOD!
If you are a coconut fan, this recipe is a must make!  It uses coconut milk, coconut extract and shredded coconut.  I made it in a jiffy, and had everything ready to go when she arrived.  
{Isn’t she a beauty? Inside and out.}
This french bread is from Trader Joes.  It was perfect for this recipe.

Eggs, coconut milk, coconut extract and vanilla extract with a bit of salt.  Whisk.
Shredded coconut on a plate.  
Dip bread in egg mixture.  Press into coconut.  
Then make cook it just like you would normal french toast. 
I added a nut mix, strawberries, & oranges to the table, rounding out the meal.

I picked some fresh roses from our bush outside.

We drank coffee and of course, lemon water!
Coconut Crusted French Toast

3 large eggs
3/4 cup lite coconut milk (canned or fresh)
1/2 teaspoon coconut extract
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup shredded coconut
6 slices french bread, 1/2 inch slices
Butter, maple syrup

In a shallow dish, whisk together the eggs, coconut milk, coconut extract, vanilla extract, and salt.  Place the shredded coconut on a plate.  Dip both sides of each slice of bread into the egg mixture.  Dip both sides of the coated bread into the shredded coconut.  Drizzle a little egg mixture on top of the coconut to  make it stick to the bread.

Meanwhile, heat a large non-stick griddle to medium heat.  Cook the slices of bread until golden brown on one side and then turn and cook the other side.  Serve immediately of keep French toast warm in a 250 degree oven.

Serve with butter & pure maple syrup.


I’ve learned creating meaningful memories takes little effort.
It just takes a bit of thought and follow through.  
Thank you, Kathy, for always being the one who works to have us over and make the memories.  
We’ve made so many good ones, haven’t we?
Thank you for coming to my house for breakfast and making some more.
I love you, and I’m so very blessed to have you as my Mom-in-Law!


Coconut And Chicken (Or Beef) Curry With Noodles

{photo does not show it, but this recipe makes a lot of delicious, creamy sauce for the noodles}
Wow-sa! This recipe was good! I loved that it was a recipe that my whole family liked.  My daughters do not like coconut, but that was no problem because this does not have a strong coconut flavor. It has coconut milk in it, which gives it a slightly sweet flavor and makes it creamy!  They also do not like red peppers, but they are necessary in this recipe for flavor, color and health! I made them each eat one pepper strip, and this had to be done before they could dig into the rest of their meal.  It is amazing how this simple rule can make eating certain veggies that are not their favorite, a fast and simple process.
When cooking dinner, I try to pull at least on of my girls into the kitchen with me.  I want them all to be comfortable with cooking, and I love the quality time I get with each of them while doing it.  I rarely pull my oldest in, because she frets and complains about it.  She does not like to cook.  I made sure I had all the ingredients out and everything set before bringing my grumpy girl into the kitchen, and I was determined not to let her grump get to me:)

Didn’t she do a lovely job of slicing the red pepper?  She grumped about a cut on her finger that the pepper juice stung, but she got through it!

I cut up the raw chicken and the onion–I know to pick my battles wisely. I knew she would not come close to the raw chicken, but she did she did squeeze the lime and saute’ the chicken.  She also seasoned the chicken, made the noodles, opened the coconut milk, sauteed the veggies and did all the stirring.  
I was a proud mama.

Her frown eventually turned upside down.  
Funny how the smell of goodness cooking,
 and a mom who chooses to remain lighthearted can do just that.  
I give us both a pat on the back. 🙂
This recipe came from Everyday Food:Fresh Flavor Fast.  I am really loving this cookbook.  Every recipe has a full page photo, all of which are simple gorgeous.  The recipes are healthy, fresh and simple.
This recipe is actually Coconut And Beef Curry With Noodles in the book, but I had chicken on hand so that is what we used.
Coconut and Chicken (or Beef) Curry With Noodles

Salt & Pepper
8 Ounces vermicelli (rice noodles) or angel-hair pasta (I used whole wheat)
2 tablespoons vegetable oil (I used coconut oil)
1 pound of chicken, cut into 2 inch strips (or beef sirloin)
1 red onion, halved lengthwise and thinly sliced
1 red bell pepper, thinly sliced lengthwise
1/4 cup water
1 can (14 ounces) unsweetened coconut milk
1 cup packed fresh basil leaves (I only used about 1/3 cup-all I had)
1 tablespoon fresh lime juice
1. Bring a large pot of water to a boil; add a generous amount of salt.  Cook noodles until tender according to package instructions; drain.

2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high.  Season chicken or beef with salt and pepper; add to skillet.  Cook, until chicken is no longer pink, or beef is to desired doneness.  Transfer to a plate.

3. Add onion, bell peppers, and the water to skillet; season with salt and pepper.  Cook, stirring occasionally, until vegetables are crisp-tender, 3-4 minutes.  Add curry paste; cook, stirring and scraping bottom of skillet, until fragrant and combined, about 1 minute.

4. Return chicken or beef and any accumulated juices to skillet; add coconut milk.  Simmer until sauce thickens slightly, 4-5 minutes.  Remove from heat.  Stir in basil and lime juice, and season with salt and pepper.  

Serve meat mixture over noodles.