Feed

Brian - Admin

About Brian - Admin

Editor - Health Impact News

Spiced Coconut Crunch

Spiced Coconut Crunch Recipe photo
Spiced Coconut Crunch Recipe
photo by recipe author

Servings: approx. 6 cups
Preparation Time: 10 minutes

  • 4 cups coconut chips
  • 1 cup raw cashews
  • 1/4 cup raw pepitas (pumpkin seeds)
  • 1/4 cup hemp seeds
  • 1 teaspoon
    flaxseed meal (optional)
  • pinch of sea
    salt
  • 3/4 teaspoon
    nutmeg
  • 1/4 teaspoon cardamom
  • 1/4 cup melted
    coconut oil
  • scant 1/2 cup
    maple syrup
  • optional 1/2 cup chopped candied ginger

Preheat oven to 245 degrees ºF.

In a large bowl combine all of the dry ingredients including the salt and spices. Pour the melted coconut oil and the maple syrup over the mixture and stir to coat evenly. Spread out in an even layer on an 18×13″ baking tray or jelly roll pan.

Bake for 30 minutes and then turn and stir gently with a spatula and redistribute into an even layer. Let bake for 15 to 20 minutes more until a light golden brown. Let cool. Transfer to a bowl and add chopped candied ginger if using.

Store in an airtight container or containers at room temperature.

Karen from Quincy, CA just won $50 for this recipe and photo!
Submit yours here.

Read More

Healthy Chicken Nuggets

Healthy Chicken Nuggets Recipe photo
Healthy Chicken Nuggets Recipe
photo by recipe author

Servings: 2-4 cups
Preparation Time: 15 minutes

1. Make the flavor mix: over medium heat melt butter and coconut oil with water, salt, pepper, parsley, and 1 teaspoon chicken seasoning. Depending on how much chicken you have you might need more or less of this. Set aside to cool.

2. Beat eggs, vinegar, milk and 1 tablespoon flavor mix together. Set aside. Mix coconut flour, einkorn flour, 1 teaspoon chicken seasoning and a pinch or two of black pepper together. Pour onto a plate. Set aside.

3. Add 1 cup chicken at a time to a food processor with 1 tablespoon of einkorn, 1/2 tablespoon flavor mix, 1/2 tablespoon milk, and red pepper. Blend until chunky (not too smooth). Empty into a bowl until all chicken has been mixed by repeating the process. Chicken mixture should be sticking but thick enough to hold together.

4. Work chicken into golf ball sizes, dunk first in milk bath coating all sides, then dunk in flour coating. Press down on nugget slightly to create a flatter nugget as you coat both sides. Set on a plate and repeat until you have enough to start cooking.

5. Heat palm shortening and coconut oil to medium-high heat. We prefer 3/4 palm shortening and 1/4 expeller pressed coconut oil for frying. Use just enough for nuggets to float. Slowly add nuggets to oil, enough to fill pan without crowding. Adjust heat as needed. After 1-2 minutes, flip nuggets with a fork and continue cooking until done.

6. Drain and cool nuggets. Serve with your favorite dipping sauce such as honey mustard, ranch, BBQ sauce, ketchup, etc. and enjoy!

Cheree from Allons, TN just won $50 for this recipe and photo!
Submit yours here.

Read More

Date-Sweetened Granola with Peanut Butter, Coconut, and Dried Fruit

​

Date_Sweetened_Granola_with_Peanut_Butter_Coconut_and_Dried_Fruit
Date-Sweetened Granola with Peanut Butter,
Coconut, and Dried Fruit Recipe
photo by recipe author

Servings: 4 cups
Preparation Time: 40 minutes

  • 1 cup water
  • 10 pitted dates
  • 2 tablespoons peanut butter
  • 1 tablespoon
    coconut oil
  • 1/2 teaspoon
    cinnamon
  • 1/2 teaspoon sea
    salt
  • 2 1/2 cups old-fashioned
    rolled oats
  • 1 cup assorted raw nuts, roughly chopped
  • 2 tablespoons chia seeds
  • 1 cup unsweetened
    coconut flakes
  • 1/2 cup dried
    fruit (berries, cranberries, and cherries are my favorites)

Preheat oven to 325 degrees ºF.

Bring a small saucepan with water and dates to a rapid boil over high heat. Lower heat to medium and cook, stirring occasionally until it is the consistency of chunky applesauce. Allow to cool and puree in a blender or food processor. Pour into a small bowl with the peanut butter, coconut oil, cinnamon, and salt.

In a large bowl, combine the oats, nuts, and chia seeds. Then pour the date mixture over the oats and stir until evenly combined.

Spread in a thin layer on a cookie sheet and bake for 30-35 minutes stirring halfway through and checking closely near the end to make sure it doesn’t burn.

While the granola is baking, pour the coconut flakes into a large dry saucepan and place over medium heat. Toss and stir frequently until the coconut turns a light brown color and becomes fragrant. Remove from heat and quickly transfer to a container to stop the browning.

Pour the coconut flakes and dried fruit over the warm granola and allow to cool before transferring to an airtight container.

Loretta from Waukesha, WI just won $50 for this recipe and photo!
Submit yours here.

Read More

Coconut Einkorn Cookies

Coconut Einkorn Cookies Recipe photo
Coconut Einkorn Cookies Recipe
photo by recipe author

Servings: 12-15
Preparation Time: 40 minutes

Powder the whole cane sugar by blending in a blender or food processor. In a mixing bowl, mix the powdered sugar and butter. Beat using a hand mixer until the mixture turns fluffy. Add egg. Beat well.

At a time, add 1/4 cup of flour and shredded coconut and beat well on low speed. Keep doing until all flour and coconut is mixed well and a dough ball is formed.

Cover dough and refrigerate for 1/2 an hour.

Remove the dough from the refrigerator and roughly make 12-15 balls depending on the size of cookies desired. With your palm, flatten the balls into cookie shapes. The balls do not flatten much while baking. So flatten to the thickness of the cookies you desire. Place them on a greased tray.

Bake in a preheated 325 degrees ºF oven for 15-20 minutes until golden in color.

Remove and let them cool on a cooling rack.

Store in an air tight container.

Sheetal from Foster City, CA just won $50 for this recipe and photo!
Submit yours here.

Read More

Strawberry Coconut Bites

Strawberry Coconut Bites Recipe photo
Strawberry Coconut Bites Recipe
photo by recipe author

Servings: 12-16
Preparation Time: 5 minutes

Place a handful of freeze dried strawberries in a mini food processor and process until powdery. Alternately, place the strawberries in a plastic bag and crush with a rolling pin. Measure out 2 tablespoons and set aside. Reserve any leftover strawberry powder for another use

In a small saucepan over low heat, melt the coconut oil and coconut cream concentrate. Once combined, remove from heat and gently whisk in the strawberry powder. Try not to create foam, but thoroughly mix in any lumps. Transfer the strawberry coconut mixture to a measuring cup with a pouring spout.

Pour the mixture into silicone ice cube molds. Place in the refrigerator for 1-2 hours or until firm.

Unmold the Strawberry Coconut Bites and enjoy!

Marjorie from South Lyon, MI just won $50 for this recipe and photo!
Submit yours here.

Read More

Flourless Nut Free Snickerdoodles

Flourless Nut Free Snickerdoodles Recipe photo
Flourless Nut Free Snickerdoodles Recipe
photo by recipe author

Servings: 12
Preparation Time: 10 minutes

Cinnamon Coating:

Preheat oven to 350 degrees ºF.

In a mixing bowl or food processor, combine the coconut cream concentrate, egg (whisked if using a bowl) and vanilla. Add the soda, powder and salt. Mix well. Make sure no clumps remain in dough.

In a small bowl, combine the cinnamon and sugar mixture. Roll the dough into one inch or larger dough balls. If batter is too runny from the coconut cream, place it in the refrigerator for a few minutes to harden.

Roll each ball in the cinnamon sugar mix and coat well. I sort of mashed it into each ball and then rerolled each ball. Place the balls on a parchment lined cookie sheet and press down with the palm of your hand. Cookies should not spread much unless batter is really soft.

Take the leftover cinnamon sugar mixture and sprinkle it over top the cookies.

Bake in preheated oven for about 12 minutes. Remove from heat and let the cookies sit on the cookie sheet until they are set up. They will fall apart if you try to remove them when hot.

Place on a cooling rack to finish setting up.

Quick Notes:

*The top layer of coconut cream concentrate is coconut oil, so you may need to scrape that off to get to the cream, but save the oil for another use. I soften it by placing the jar in a small saucepan of simmering water.

Kate from Highlands Ranch, CO just won $50 for this recipe and photo!
Submit yours here.

Read More

Dark Chocolate Raspberry Custard Smoothie

Dark Chocolate Raspberry Custard Smoothie Recipe photo
Dark Chocolate Raspberry Custard Smoothie Recipe
photo by recipe author

Servings: 2-3
Preparation Time: 5 minutes

Packed with good fats and proteins, this delicious, nourishing treat is perfect for a quick breakfast that will keep you going strong until lunch or a decadent, yet nutritious pick me up to avoid the afternoon slump.

Blend all but the frozen ingredients until smooth, add fruit and blend to desired consistency. All ingredients may be adjusted to taste. Enjoy!

* For the freshest coconut milk make
homemade coconut milk. (See video at this
link.)

Lydia from Salem, VA just won $50 for this recipe and photo!
Submit yours here.

Read More

“Impossible” Chocolate Coconut Pie

Impossible Chocolate Coconut Pie Recipe photo
“Impossible” Chocolate Coconut Pie Recipe
photo by recipe author

Servings: 8
Preparation Time: 5 minutes

Preheat the oven to 350 degrees ºF. Place all the ingredients in a blender and blend until fairly smooth–you will probably have to scrape down the sides once or twice.

Pour into an oiled, ten-inch pie plate. Bake for 50 to 60 minutes, or until the center feels set. The pie will rise as it bakes and will deflate as it cools.

* For the freshest coconut milk make
homemade coconut milk. (See video at this
link.)

Amanda from Longmont, CO just won $50 for this recipe and photo!
Submit yours here.

Read More