Tag Archives: coconut

Almond Joy Sheet Pan Pancakes (Gluten-free, Vegan, No Added Sugar)

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This post is sponsored by Lifeway Kefir as part of a Blogger Recipe Challenge. However, all content, opinions and enthusiasm remain my own.

Almond Joy Sheet Pan Pancakes (Gluten-free, Vegan, No Added Sugar) are a quick and easy breakfast idea for the busy fall season and holiday entertaining. Almond Joy Sheet Pan Pancake - gluten free, vegan, no added sugar. Great for meal prep and make-ahead breakfast for a large group.

Sheet Pan Pancakes are ideal for meal-prep, just grab-reheat-and-go or for serving breakfast and brunch crowds when company’s over – there is no standing over a hot skillet, filling pancakes one by one! Read on to get this easy gluten-free and vegan sheet pan pancake recipe: Continue reading →

Almond Joy Cookie Brittle { Gluten Free }

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Tracking PixelThis is a sponsored post written by me on behalf of Bob’s Red Mill.

I’ve been baking for others, ever since I was a grade school girl! I would pour over my now vintage children’s cookbook thoughtfully deciding which recipe would suit a family member or friend best. A specialty I made for my little brother nearly every Saturday morning was a muffin dunked in butter and rolled in cinnamon sugar. I have no doubt he’d remember, if you asked! Almond Joy Cookie Brittle with Bob's Red Mill Gluten-Free Baking Blend

I wish my brother was closer so I could share a batch of my gluten-free Almond Joy Cookie Brittle with him, especially since his birthday and the holidays are fast approaching! Oh wait, I can ship the cookies his way and turn an ordinary day into the sweetest mail day ever!   Read on to get the recipe, find out how baking for others benefits all parties involved, and learn how Bob’s Red Mill helped make this batch of cookie brittle the best yet!  Continue reading →

Beefy Butternut-Carrot-Coconut Cream Noodle Bowls … Mmmm, Pasta!

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This post is part of a social shopper marketing insight campaign with Pollinate Media Group®  & La Moderna but all my opinions are my own. #pmedia #MyExceptionalPasta #GoldenHarvest  http://my-disclosur.es/OBsstV

Eating bowl full of La Moderna Golden Harvest NoodlesNoodle night has been a “thing” at my house ever since my boys were toddlers who dared venture only as far as plain buttered pasta. Now all three are teens (one’s nearly 20) with taste buds much more adventurous and welcoming to new ingredients at our noodle nights. Since this mama is a healthy foodie, my family has come to expect my pasta recipes to be packed with as much nutrition and flavor as possible to optimize our active lifestyle. Food is fuel, but it should taste good too!

Molasses Steak on Butternut Carrot coconut Cream Pasta seems rich and sinful, but is actually a health and diary-free dinner.

My healthy pasta recipe today is Butternut-Carrot-Coconut Cream Noodle Bowls with Molasses Steak. For most of us, pasta equates “comfort” and eating it out of a big bowl packed with fresh, flavorful and fit-focused ingredients is not only an edible hug of happiness, but also one of health! I’ve been one to cut carbs here and there, but I always come back to pasta when I need to fuel my long runs, intense workouts or even just jump out of a brain fog. Butternut Carrot Coconut "Alfredo"La Moderna Golden Harvest is a brand I’ve been going back to time and time again for my pasta creations. Not only is the consistency, texture and flavor of this 100% Durum Wheat product on point, it’s also a good source of protein (8 grams per serving) thanks to the special selection of high protein wheat that is harvested from desert valleys on Mexico bordering California.

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The main protein source for my pasta bowl is sirloin steak that has been soaked in a mollassas marinade, grilled indoors or out, and sliced thinly into bite-sized pieces. While I’ve used lean top sirloin, you could also use any other steak cut that you prefer (such as strip or flat iron) or even heat up leftover roast or brisket. Spinach beefs up this recipe with even more iron in addition to my steak, it’s a must-have mineral this runner girl always needs to cure her fatiuge!

butternut-carrot-coconut-cream-sauceThe sauce is super creamy and rich, but surprisingly healthy made of wholesome ingredients including pureed butternut squash, carrots, coconut butter and coconut milk – there is no cheese or traditional milk, so this recipe remains dairy-free. It’s so creamy and rich tasting, it has the texture of an alfredo sauce, but my version it’s so much more sensible for an athlete’s diet. Plus, it’s seasoned with turmeric and ginger which have a host of health benefits to support optimal wellness.

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La Moderna comes in many familiar past shapes including spaghetti, elbow, rigate and rotini and you can find them at your local Walmart, that’s where I shop for mine. Check out the product locator before you head out shopping! Also, learn more about the brand and stay up to date on their latest products and promotions by following their social media – La Moderna Facebook, La Moderna Twitter, La Moderna Instagram, and La Moderna Pinterest

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Healthy Comfort! Beefy Butternut-Carrot-Coconut Cream Noodle Bowls @LaModernamx #MyExceptionalPasta #GoldenHarvest #Ad

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What is your favorite pasta shape? What is your favorite sauce or toppings? Do you use pasta to “carb-load” ? Please share in the comment below – XOXO, Jennifer

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Beefy Butternut-Carrot-Coconut Cream Noodle Bowls
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Beef up your noodle bowl with protein rich pasta and a rich, creamy but healthy dairy-free sauce made from butternut, coconut, carrots and turmeric.
Course: Main Dish
Cuisine: American, Italian
Servings: 4 servings
Ingredients
For marinade & steak:
  • 1/2 cup blackstrap molasses
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons ground black pepper
  • 2 tablespoons minced garlic
  • 2 teaspoons dried thyme
  • 2 teaspoons fresh grated ginger
  • 2 teaspoons dried red pepper flakes
  • 1 1/2 pounds top sirloin steak
For Pasta & Sauce:
  • 1 1/2 cups cubed butternut squash
  • 3/4 cups chopped carrots
  • 1/2 cup water
  • 2 tablespoons coconut oil
  • 1 ounce unsweetened coconut butter (aka coconut mana)
  • 1/2 medium sweet yellow onion
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon ground white pepper
  • 2 teaspoons ground turmeric
  • 1 teaspoon sea salt
  • 2 to 2 1/2 cups unsweetened coconut milk (the kind on dairy shelf next to almond and soy milk)
  • 4 cups chopped fresh spinach
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons unsweetened shredded coconut
  • 10 ounces uncooked spaghetti I used La Moderna Golden Harvest
Instructions
  1. Whisk together molasses, vinegar, oil, pepper, garlic, ginger, thyme, and red pepper flakes, and pour into plastic zip-top bag containing steaks. Seal tightly and flip a few times to evenly distribute marinade. Set in refrigerator to marinate for 30 minutes to 2 hours, flipping bag occasionally. Preheat gas, charcoal grill or indoor grill pan to 400 F degrees. Remove meat and discard marinade. Season with salt and more pepper to taste. Place steaks on oiled grates and grill for approximately 7 to 9 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant-read meat thermometer inserted into the thickest part of steak Transfer plates to platter and let rest for 5 to 10 minutes before slicing against the grain, and then cutting again into bite-sized pieces.
  2. Meanwhile, add chopped squash and carrots to microwave safe container and add ½ cup water. Loosely place lid on container or vent with plastic wrap and microwave on high for approximately 4 to 5 minutes or until vegetables softened. Drain water and set aside. In large skillet, add 2 tablespoons coconut oil and bring to medium high heat. Add diced onion and cook for several, stirring constantly, until onions translucent and turning golden brown on edges. Transfer cooked squash, carrots, and onion with garlic to blender. Add ginger, salt, pepper, and turmeric. Pour in 2 cups of coconut milk and pulse until finely pureed. If needed, add up to another ½ cup of coconut milk a splash at a time to achieve desired consistency.
  3. Boil pasta according to manufacturer’s directions on box. Drain but do not rinse. Set aside. Transfer pureed mixture back to skillet to reheat gently over medium-low heat. Stir in chopped spinach and cooked noodles, stirring until combined for about 2 to 3 minutes.
  4. Transfer to individual bowls or serve family style on a platter. Top with sliced beef. Garnish with chopped parsley and unsweetened, shredded coconut.

Hunger Slaying Dragon Fruit Coconut Smoothie Bowl

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I must say, I slayed yesterday’s tempo run and I think it was the dragon fruit smoothie I made for my afternoon snack.  Just like the perfect run, where speed comes without too much suffering, can be elusive . . . so is the dragon fruit.  You don’t see this beautiful tropical fruit very often, mainstream markets don’t usually carry them – so if you ever do see one, snatch it up! jennifer dragon fruitThe Dragon Fruit, also known as a Pitaya, Strawberry Pear or Mood Flower, is the unusually striking fruit of a cactus – don’t worry, there are no thorns or stickers on it!  There are different varieties – pink or yellow exterior and white or magenta interiors speckled with tiny edible seeds. Despite their showy appearance, the taste is quite mild, similar to a kiwi – I have found the yellow variety to be the sweetest.

Health Benefits of Dragon Fruit: First of all, like most fruits, dragon fruit is hydrating and provides healthy complex carbohydrates to fuel to body and brain. Dragon fruit is also surprisingly high in phytonutrients. Rich with beneficial antioxidants, this pretty (and pretty powerful fruit) a serving contains 10% Daily Value of vitamin C, polyunsaturated (good) fatty acids, a bit of protein, carotene, and several B vitamins that are essential for the optimal metabolism of carbohydrates.

Dragon Fruit Varieties

dannon dragon fruit yogurt1I recently came into a huge windfall of dragon fruit from Frieda’s Produce, so I ate all I could simple by slicing open and digging out the flesh with a spoon! I’ve also sliced the fruit and put on my salads, in my yogurt and used in salsas.  They keep for about a week in the fridge (wrap in plastic wrap to extend the life) and can also be cut up or pureed to freeze. Later this week, before I go into freezer storage mode,  I’ll be  making Dragon Fruit Chia Jam. Stay tuned for that!

Dragon Fruit Coconut Smoothie Bowl is brimming with beautiful yumminess -- the perfect breakfast, workout snack or healthy dessert! Of course, you can also pour this smoothie in a tall glass! for on-the-go enjoyment.

Today, I’m sharing that smoothie I hinted at, the one that made me run fast – haha!  My recipe for a Dragon Fruit Coconut Smoothie Bowl is a nourishing sweet treat that is a quick fix for breakfast, a pre or post workout snack or healthy dessert. It was almost too pretty to eat. Almost.  If you can’t find the fruit fresh, I’ve noticed that many upscale grocery stores sell it in the frozen fruit section.

Dragon Fruit Coconut Smoothie Bowl

Dragon Fruit Coconut Smoothie Bowl

  • 1 cup dragon fruit flesh (fresh or frozen)
  • 12 ounces almondmilk/coconutmilk (the carton kind from refrigerated section like Blue Diamond)
  • 1 scoop vanilla protien powder (or substitute 1/2 banana)
  • Ice
  • 2 tablespoons shredded unsweetened coconut
  • 1 tablespoon cacao nibs (I like the ones from NOW Foods)
  • Additional dragon fruit for garnish

To prepare, add dragon fruit, unsweetened coconut milk, and protein powder to blender. Process until smooth. Pulse in enough ice until desired consistency achieved. Pour into bowl (or tall glass)  and top with shredded coconut, cacao nibs and additional dragon fruit if desired. Serves 1

YUM! Hunger Slaying Dragon Fruit Cococonut Smoothie Bowl #InspireTasteLove

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Have you ever tried a Dragon Fruit? What is your favorite smoothie ingredient? Had a good, end-of-summer run lately? Please share in the comments – XOXO, Jennifer

 

Brazilian Beef and Plantain Breakfast Bowl

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Brazilian Beef and Plantain Breakfast Bowl

One bite of my Brazilian Beef & Plantain Bowl (with egg, honey and toasted coconut) and you’ll happily say “Tchau” to a tower of pancakes, waffles or buttered toast in the morning!  Loaded with protein, quality complex carbohydrates, iron, potassium and other essential nutrients, this easy breakfast made with leftover steak will fuel you for a full morning of demanding activities! The flavor combination may sound weird, but trust me, it’s so delicious! Pra caramba!

Brazilian Beef & Plantain Breakfast Bowl is a healthy way to start the day, packed with 28g protein and quality complex carbs for energy.

The protein in the recipes is a combination of 3-oz. left over lean steak (like top sirloin, strip, tenderloin, flat iron, etc.) and a single, sunny-side up egg. Along with a little bit from the plantain, you’re getting about 28 grams of protein with this meal – the ideal amount to consume in a single sitting.

Each Day is a New Start! It’s the perfect morning meal for a Protein Challenge!  Each day is a new start, so beat yourself up if your diet wan’t exactly “on point” yesterday — you get a new chance to eat well today!

I always feel best when I’m eating 25g – 30g protein evenly spaced at each meal. Plus, it helps prevent snacking!

 

 

If you’re not familiar with plantains, you can typically find them in most grocery stores in the “exotic produce” area. This “vegetable-banana” is a less sweet and a little more starchy tasting than a regular banana – but so yummy when baked, microwaved or sautéed! They are a common ingredient in the cuisine of Mexico and Central / South America and in Brazil go by their Portuguese name of “banana-da-terra.”

Oh, and now for something crazy beef & bananas that isn’t actually food! It’s me planking until failure the other day before teaching a Grilling 101 class at the Texas Beef Council. 

pinners conference pic 1I’ll teaching a class on “Empowered Meal Prep – Protein for Fitness”  at the Pinner’s Conference in Dallas on Sept 9 & 10th. I’ll be sharing this Brazilian Beef & Plantain Breakfast Bowl along with a delicious Molasses & Pepper Flat Iron Steak recipe and Super Iron-Boosting Steak Spinach Salad. Sign up for my class, I’ll also have beef swag and lots of tasty samples!  Use the discount code FITFORK at online registration to save 10% on the very reasonable cost that allows you access to 100+ classes on food, fitness, crafts, home décor and more! Or, if you just want General Admission to shop and see the sights (no classes), you can get a free pass ($7 at door) using FREESHOPPING. RESISTER HERE

Brazilian Beef and Plantain Breakfast Bowls – Protein for Athletes #Fitfluential

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Have you ever used plantains in a recipe? Do you have a planking hashtag for me?  Are you watching the Summer Olympics? What has your favorite moment been so far? Please share in comments, XOXO – Jennifer

Brazilian Beef and Plantain Breakfast Bowl
Print
Brazilian Beef and Plantain Breakfast Bowl
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Power up your day in savory-sweet South American style with this hearty, protein-rich steak breakfast bowl featuring plantains, coconut, honey and an egg!
Course: Breakfast
Cuisine: South American
Servings: 4 servings
Ingredients
  • 2 teaspoons coconut oil
  • 2 medium plantains, peeled and chopped
  • 1 cup strips of yellow bell pepper
  • 4 large eggs
  • 12 ounces leftover cooked steak (tenderloin, sirloin, flat iron, strip, etc)
  • 1/2 cup unsweetened, shredded coconut raw or toasted, if desired
  • 2 tablespoons honey
Instructions
  1. Add coconut oil to medium skillet and bring to medium-high heat. Sauté chopped plantains and yellow peppers for approximately 6 to 7 minutes, or until plantains turning golden brown and peppers softening.
  2. In the last 90 seconds or so of cooking, stir in steak chunks to gently reheat without overcooking. Slide the steak mixture into 4 cereal-sized bowl and set aside.
  3. Immediately poach or fry eggs to your preferred level of yolk “doneness.” Slide a cooked egg on top of each bowl of beef mixture and season with salt, pepper, sprinkle of coconut and a drizzle of honey!