Posts Tagged ‘Coconut’

Coconut Chicken Strips

Coconut crusted chicken strips recipe

Serves 2 to 4

Ingredients

  • 2 boneless, skinless chicken breasts;
  • 1/2 cup (or less) coconut flour;
  • 2 eggs;
  • A splash of full-fat coconut milk;
  • 1 cup (more or less) shredded coconut;
    Sea salt and freshly cracked black pepper to taste;
  • Preparation

    1. Preheat your oven to 400 F.
    2. Using a heavy object, like a rolling pin, hammer the chicken breasts so that they flatten to an even thickness. Cut the chicken into long strips that are about 3/4″ to 1″ in width.
    3. You will need three bowls; one for the coconut flour, one for the coconut milk and egg mixture (just beat the eggs and milk together) and one for the shredded coconut.
    4. Coat each chicken strip in the coconut flour, then dunk in the egg and coconut milk mixture and finally coat in the shredded coconut. When finished, place the chicken strips on a large baking sheet, leaving some space between each strip and cook for 10 to 12 minutes, or until chicken has completely cooked through.
    5. Serve with some paleo ketchup or a homemade plum or chilli sauce and enjoy!

Thanks to Paleo Diet Lifestyle for this great recipe!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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Amy Approved Zucchini Bread – Grain Free!!

Grain Free Zucchini Bread

Ingredients (makes 3 mini loaves)

3/4 cup almond flour
3/4 cup coconut flour (OR you can use 1.5 cups almond flour)
2 teaspoons cinnamon
1 teaspoon Bob’s Red Mill aluminum free baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
3 eggs, beaten
1/4 cup honey
1 ripe banana
1 cup shredded, unpeeled zucchini

Directions

Preheat oven to 350 degrees Farenheit.

Combine the dry ingredients in a small bowl.

Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.

Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.

Spoon the batter into 3 greased (w/ coconut oil) mini loaf pans. You can also use this batter to make muffins.

Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.

Enjoy!

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The BEST Almond Butter Bark I Have Ever Tasted!!!

Another super quick recipe that can help satisfy any “sweet” cravings you might have. And if you can’t do nuts, you can substitute sunflower seed butter for the almond butter.

Ingredients

  • 1/3 cup coconut oil, softened
  • 1/4 cup almond butter*
  • 2 TBSP coconut flakes
  • 2 tsp honey
  • Sea salt
  • 2 tbsps toasted carob powder

Process

  1. Mix all ingredients in a bowl.
  2. Spread on a parchment paper lined cookie sheet.
  3. Sprinkle with sea salt.
  4. Place in freezer for about 1 hour
  5. ENJOY!

Notes  You will be able to make a thicker bark if the almond butter is cold.  If warm, it will spread very easily.

*If you can’t do nuts, replace the almond butter with sunflower seed butter.
*The above photo is NOT my bark.  They used dark chocolate shredded on top & I mixed the carob powder into mine.  Try both!

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160 USES for Coconut Oil!!!


Coconut Oil is:
Anti-bacterial
Anti-carcinogenic
Anti-fungal
Anti-inflammatory
Anti-microbial/Infection Fighting
An Antioxidant
Anti-parasitic
Anti-protozoa
Anti-retroviral
Anti-viral
Infection fighting
Known to improve nutrient absorption

Click HERE to read all 160 Uses for Coconut Oil
To name a few:
Chapstick
Massage Oil
Improved Digestion
Breastfeeding
Lung Function
Weight Loss
Adrenal Fatigue
Allergies
Energy Boost
Cholesterol
Depression
Cystic Fibrosis
Constipation
Edema
Cancer
Candida
Underactive Thyroid Gland

Just to name a few…

So EAT YOUR COCONUT OIL!!!!!

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CINNAMON AND COCONUT PANCAKES

I know Paleo pancakes are totally candy cigarettes but once in a while, I feel like making a stack. They’re definitely not the same as traditional pancakes (a bit denser and drier) but they will give you your carb fix.

Here’s what I gathered to make 6-8 pancakes (3” in diameter) to serve 1-2 people:

2 eggs
3 tablespoons coconut milk (I used defrosted So Delicious coconut milk)
1 tablespoon of Bob’s Red Mill organic coconut flour
½ teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon cinnamon
1 teaspoon maple syrup
1 small pinch of salt
Coconut oil (for frying)

How to make the pancakes:
Whisk eggs together until well combined. Then add rest of ingredients except coconut oil. Blend with a whisk until uniform. Heat a tablespoon of coconut oil over medium heat in a small cast iron skillet and add a tablespoon of batter to the pan. As soon as bubbles form on the surface…Flip the flapjack over and let it cook for another minute on the other side. Repeat until done with batter and enjoy!

Thank you to Nom Nom Paleo for this yummy recipe!

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Banana Nut Butter Bread

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This recipe shouldn’t take more than 10 minutes to put together & makes 4 small loaves which SHOULD last you quite some time!  You can always freeze one or two of the loaves.  WARNING – this recipe is not super sweet so I paired it with organic raw honey.  This bread makes a great Sunday morning breakfast, muffins for the week or just something different for your recipe book.

Ingredients
1 cup organic peanut butter or almond butter (I used peanut butter this loaf)
1 cup coconut flour OR almond flour (I used coconut flour)
2 large or 3 small brown, spotty bananas
2 eggs
1 t aluminum free baking powder
1 t aluminum free baking soda
1/4 cup or so of raw coconut
Big sprinkle of cinnamon

Preheat your oven to 350 F.

In a mixing bowl, combine all ingredients & mix untl the bananas are no longer visible chunks.  Pour the batter into the oiled loaf pan (or muffin tin).

Bake for approx 30-40 min, until the center is done.  Let the bread cool before removing from the pan.

ENJOY!

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Blueberry Almond Crumb Muffins

Ingredients

  • 2 cups plus 2 tablespoons almond flour, divided
  • 1/2 cup coconut flour
  • 6 eggs, preferably pastured
  • 1/2 cup honey
  • 3/4 teaspoon organic vanilla extract
  • 1/2 teaspoon unrefined sea salt
  • 1 cup blueberries, fresh or frozen
  • 1 tablespoon butter (0ptional)
  • coconut oil or butter to grease muffin pan

Method

  1. Preheat oven to 350 degrees Fahrenheit. Grease large 6-8 muffin cups with coconut oil or butter.
  2. Set aside 2 tablespoons of almond flour. In a mixing bowl or food processor combine remaining 2 cups almond flour, coconut flour, and salt.
  3. In a separate bowl whisk together eggs, honey and vanilla, then add to dry ingredients and blend thoroughly. Gently fold in blueberries, then pour batter into 6-8 large cups. Pat tops down into rounded heaps and use a brush to dab with with butter. Sprinkle with remaining almond flour for a pretty finish. Bake for 30-40 minutes. The top should be springy yet firm when they’re ready.

YIELD: 6 to 8 muffins | TIME: 5 minutes (active), 40 minutes (oven)

Thanks to Nourished Kitchen for this super great recipe!!!

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Amy Approved Coconut Products

There are a lot of coconut products on the market and wanted to share my favorites:

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Coconut Yogurt: This plain version contains only 8 grams of sugar and has a thick creamy texture.

Coconut Aminos: Soy, Wheat, GMO & Dairy Free seasoning sauce.  It contains 65% LESS sodium than soy sauce!

Coconut Water: A GREAT post-workout replenishment.  Contains more potassium than 2 bananas and the only ingredient is “Coconut Water”.

Coconut Milk:  The unsweetened from So Delicious has ZERO grams of sugar.  I use it in soups, cereal, smoothies and in anything you would typically use milk.

Coconut Ice Cream:  Everyone needs a treat now and then…5 servings people!

Coconut Vinegar:  Great on all types of salads.

Coconut Oil: My FAVORITE cooking oil.  It has high heat content and smells great in your stir fry!

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